Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Chef Reece Williams of Cajun Injector, Inc.


FRONT PORCH SHRIMP

20 jumbo shrimp, head-on, shell-on
1 16-oz. jar Cajun Injector Creole Garlic recipe marinade
1 stick butter, sliced into 8 pieces
1 lemon

Place shrimp in a skillet and cover with marinade. Squeeze lemon juice over shrimp. Place butter pieces on top of shrimp. Cook over medium high heat until shrimp turn pink, shaking (not stirring) skillet to mix pepper in. Serve with crusty french or italian bread. It's a must for this dish to "sop" up every drop of juice.



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HONEY BACON BBQ GRILLED PORK LOIN

6 - 8 lb. pork loin
1 16-oz. jar of Cajun Injector Honey Bacon BBQ recipe marinade
Cajun Injector Cajun Shake seasoning

Pour eight ounces of Honey Bacon BBQ marinade into a measuring cup. Wrap pork loin with clear, plastic wrap and place in pan. Inject pork loin with Cajun Injector Honey Bacon BBQ Marinade, using 1 ounce per pound, in several places evenly around pork loin. Remove plastic wrap and season pork loin on both sides with Cajun Shake Seasoning. Place on a medium to medium hot grill and cook until desired temperature is reached using a meat thermometer.



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FRONT PORCH FIREFLIES

12 cocktail size soft shell crabs
1 16-oz. jar of Cajun Injector Cajun Hot & Spicy Butter recipe marinade
Flour

Preheat oil to 350 degrees. Inject crabs with Cajun Hot & Spicy Butter marinade, and pour remaining marinade into a bowl. Roll crabs in flour, and dip in left-over marinade. Dredge crabs in flour once again. Fry until golden brown, very crispy, approximately 3 to 5 minutes.

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[the fugative]

Originally posted by jaybird
HOOTMON. Speak English!

I've only had Glenlivits! What's your preferred?

Springbank 21 year old (Rare about $95.00 a bottle)

Longrow 21 year old (Extremely RARE last bottle I bought cost me $250.00 & worth every $$$)

Those are 2 favorites

[jaybird]

Originally posted by the fugative



Springbank 21 year old (Rare about $95.00 a bottle)

Longrow 21 year old (Extremely RARE last bottle I bought cost me $250.00 & worth every $$$)

Those are 2 favorites

A little tip from your Auntie Jaybird:

Don't put 'em on your Christmas list!

[Jolie Rouge]

Mad Dog 20/20 -- $1.29 a quart

[jaybird]

Good grief. Do they still make that stuff? And wasn't it $1.29 a GALLON???

[Jolie Rouge]

Recipes from Yarbro's



CRABMEAT IMPERIAL

1 lb. jumbo lump crabmeat
½ medium yellow onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ cup bechemel sauce
½ cup mayonnaise
1 tsp. dijon mustard
¼ cup sliced green onion
salt and pepper to taste

Sauté onions and peppers in 2 oz. Butter till soft. Add crabmeat and salt and pepper. Add bechemel, mayonnaise, and dijon mustard. Add green onions. Mix gently so not to break lumps of crabmeat. Place in casserole dishes. Top with fresh breadcrumbs. Bake in 400 degree oven till hot and lightly brown on top.


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MUSHROOM & ANDOUILLE SOUP

1 ½ lb. sliced fresh mushrooms
1 medium yellow onion (diced)
2 cups diced celery
2 Tbls. minced garlic
2 Tbls. fresh thyme
6 bay leaves
fresh white pepper to taste
2 qts. chicken stock and 2 qts. beef stock
1 lb. butter
1 lb. flour

Sauté onions, celery and garlic in 4 oz. Butter. Add mushrooms and andouille and cook till tender. Add bay leaves and thyme. Cook a few minutes. Add stock. Bring to a boil and reduce heat to simmer. Make blonde roux with butter and flour. Whip into soup to thicken. Adjust seasoning and serve.


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SOUP OF FISHES

2 oz. Butter
1 diced onion
6 ribs celery, diced
1 bell pepper, diced
6 Tbls. minced garlic
3 Tbls. fresh chopped thyme
4 bay leaves
3 qts. Seafood stock
½ lb. Unsalted butter
all purpose flour
½ cup anisette
any seafood

To a one-gallon soup pot, melt the butter and add the onion, celery, bell pepper, garlic, thyme, and bay leaves. Sauté till tender. Add the seafood stock and simmer for 30 to 45 minutes. Make a blonde roux with the butter and flour. Add the hot roux to the hot soup till thickened. Add the anisette and any seafood you like. Cook till seafood is done, approximately 3 to 4 minutes. Check seafood every 30 seconds.


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CHICKEN RIVIERRA

1 airline chicken breast
¼ cup Marsala wine
1 Tbls. finely diced shallots
1 tsp. chopped garlic
½ cup demiglas
1 Tbls. cold butter

Season chicken breast with salt and pepper (leave skin on). Lightly dust chicken in white flour. Brown chicken on both sides in ¼ cup hot oil. Put browned chicken in a 350 degree oven for ten minutes. When done, lift the skin of chicken and stuff with goat cheese. Place back in 350 degree oven until cheese is melted.

In a hot skillet, combine ¼ cup Marsala wine; add the shallots and garlic and heat until the liquid is reduced by half. Add ½ cup of demiglas and reduce by half. Add salt and pepper. Swirl cold butter into mixture, slice chicken, and pour sauce over chicken. Serve with wild rice.

1 airline chicken breast

????????
ANYBODY ??

jaybird Good grief. Do they still make that stuff? And wasn't it $1.29 a GALLON???

Not if you bought a "good week" LOL

My choice was usually Captain Morgan or Black Jack - neat.

[jaybird]

I LOVE Captain Morgan. My dot got me on that stuff. Had a nice time with him Sunday at the Jam Grass Festival...


Captain Morgan and Southern Comfort. Neat. On ice. With water. With Coke. With Sprite.

[the fugative]

Originally posted by jaybird

A little tip from your Auntie Jaybird:

Don't put 'em on your Christmas list!

AWWWWWWWWWWW LOL Hows about Black Bowmore I have a bottle and it is considered so rare that it has been auctioned sothbeys for aprox $5000.00 (Three expressions of Bowmore from the 1960s and bottled by the distillery in the mid 1990s were known as Black Bowmore. The whisky was so heavily sherried and aged for so long that it appears almost black in color. Serious devotees with deep pockets have the entire set.)

[the fugative]

Originally posted by Jolie Rouge


CHICKEN RIVIERRA

1 airline chicken breast
¼ cup Marsala wine
1 Tbls. finely diced shallots
1 tsp. chopped garlic
½ cup demiglas
1 Tbls. cold butter

Season chicken breast with salt and pepper (leave skin on). Lightly dust chicken in white flour. Brown chicken on both sides in ¼ cup hot oil. Put browned chicken in a 350 degree oven for ten minutes. When done, lift the skin of chicken and stuff with goat cheese. Place back in 350 degree oven until cheese is melted.

In a hot skillet, combine ¼ cup Marsala wine; add the shallots and garlic and heat until the liquid is reduced by half. Add ½ cup of demiglas and reduce by half. Add salt and pepper. Swirl cold butter into mixture, slice chicken, and pour sauce over chicken. Serve with wild rice.


????????
ANYBODY ??




Not if you bought a "good week" LOL

My choice was usually Captain Morgan or Black Jack - neat. [/B]

1 airline chicken breast = rubber chicken??

[Gia]

Originally posted by jaybird
GIA POSTED A RECIPE???

THUD!


HUGS to everyone. I actually had a recipe for tonight, but I can't find the card now...

I DO know how to cook {{MamaJ}} ~I am actually very good at it! I have lots of recipes~Next time you come for a visit I will cook for you~

{{Jaybird}} {{Jolie}} {{Fugie}} {{Flutie}}

Oh yeah ~Flute the Cheese Pop overs are VERY good and easy to make~you will love'em hun~Huggs

[TheOzzyFan]

ok i got a question someone may be able to help me with. my stepmom used to fix this dessert when i was little. she fixed it in a 9x9 pan. you had to cook the crust it was kinda like an unsweetened cookie with pecans in it. then you layered butterscotch pudding, whip cream, cream cheese and something else it was a cold dessert. anyone have any idea what it might be?