Kai's "Old-Fashioned" Recipe Thread

[jaybird]

Should that 6-7" sausage be tenderized before using it?


I used to have a meat tenderizer...

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[flute]

*HURL*

someone's getting very sick over here !!!! gahhh life...

[the fugative]

BWHAHAHAHAHAHAHAHAHAHAHA


I guess you will have to Improvise Ya know ?

[Jolie Rouge]

If Jaybird is cooking "cooter" - I am gettin' the 'ell outa here !

[jaybird]

I'm the Mistress of Improvisation.

Wassamadda Flute, don't like possum and sardines?

[jaybird]

Originally posted by Jolie Rouge
If Jaybird is cooking "cooter" - I am gettin' the 'ell outa here !

ROFLMSAO!

Cooter. That word just makes me laugh out loud every time I see it.

Cootercootercootercootercooter

Where I come from, cooters are NOT turtles...

[Jolie Rouge]

originaly posted by Jaybird : Where I come from, cooters are NOT turtles...

EXACTLY MY POINT !

[jaybird]

cooter
cooter
cooter
cooter
cooter
cooter
cooter
cooter
cooter

I can be at your house in 10 hours or less Jolie. How long will it take you to make STL Fugi? Bring Adolf, the 6-7" sausages and we'll go see Cooter (I mean JOLIE) and cook us up a mess of cooters and sausages...



My bad. It's time for me to go to bed. I'm getting slap happy here.

Night you two knuckleheads.

Nightynight Flutey.

[Jolie Rouge]

I think I was planning on being out that day .....

[flute]

g'nighty jaybirdy

[Jolie Rouge]

Recipes from The Restaurant - Executive Chef William T. Wells


LAFAYETTE BOUDIN

4 oz. boudin
2 oz. diced onion
2 oz. diced tomato
2 oz. ****ake mushrooms (julienne)
1 oz. green onions
¼ tsp. Thyme
¼ tsp. Basil
¼ oregano
1 tsp. Fresh chopped garlic
1 oz. veal stock
3 oz. Abita beer (amber
season to taste with salt, white
pepper & cracked black pepper

In a sauté pan, add boudin, onions, tomatoes, and ****ake mushrooms. Sauté over medium heat until the onions turn golden brown. Add beer, veal stock, herbs, and seasonings. Stew until sauce reduces by half.





OYSTER ROCKEFELLER DUMPLINGS

8 wanton wraps
4 oz. Rockefeller
2 oz. roasted garlic soy sauce

Rockefeller: (yields 4 cups)
6 oz. chopped spinach
3 oz. chopped oysters & liquid
4 oz. Romano cheese
1 oz. Pernod
¼ cup chopped onion
¼ cup chopped celery
¼ cup bell pepper
1 cup bread crumbs

Sauté onions, celery, bellpepper, and spinach until vegetables are soft. Add oysters, liquid, and Pernod and cook for 15 minutes. Add cheese and bread crumbs. Season to taste with salt, white pepper, and cayenne.

To prepare dumplings:
Lay out the wanton wrapper and eggwash. Place 1 oz. of Rockefeller in the center. Then, place wanton over another and crimp the edges.

Roasted Garlic Soy Sauce: (yields one cup)
¼ cup chopped roasted garlic
1/8 cup soy sauce
½ half cup seafood stock
Add all ingredients in sauce pan and reduce by half.



DRAKE'S SEAFOOD PASTA

2 oz. 36-40 peeled shrimp
2 oz. Louisiana crawfish
4 green lip New Zealand mussels
2 oz. diced andouille sausage
1 oz. diced onion
1 oz. diced tomato
2 oz. wild mushrooms
1 tsp. fresh herb mix
6 oz. ziti pasta

In sauté pan, add shrimp, crawfish, and mussels. Cook over medium high heat until shrimp are pink. Toss in remaining ingredients. Cook for 5 minutes. Add pasta. Cook until pasta is hot, then serve.





VEAL LOUISIANA

2, 2 oz. each veal medallions
3 oz. crawfish tails
2 oz. mushrooms
1 oz. green onions
2 oz. roasted red pepper cream
flour
egg wash

Dredge veal in egg wash, then in four and set aside. Once this is complete, heat oil in sauté pan. Add veal. Cook until golden brown on one side, then turn. Add crawfish, mushrooms, and garlic. Cook until hot. Remove from pan and set in roasted red pepper cream. Garnish with basil oil and veal stock reduction.