The culinary thread - inspired by Rasta's BBQ

I am from Pittsburgh (how 'bout them Steelers!!!) but I spend a lot of time in New Orleans. One of my favorite foods from there is BBQ shrimp. It's not BBQ with a grill and BBQ sauce so I'm not sure where the name came from but a few years ago I found this recipe online and although I was a bit leery about a recipe for a traditional favorite prepared in a microwave, I gave it a shot. If you do it right it rivals any of the BBQ shrimp I've found in any of the eateries in NO.

Ingredients:

• 1/2 cup butter
• 1/2 cup olive oil
• 1 tablespoon soy sauce
• juice of 1 lemon
• 2 bay leaves
• 1 tablespoon black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon rosemary
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 2 pounds unpeeled large shrimp
• 1 1/2 teaspoons salt

Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread.
Serves 4.

gb2/junkyard/

EEB, I am gonna try that one.. I do it on the stove in a skillet, but that sounds even easier and better.......

If I put recipe's on here, you guys will have a very hard time finding the right ingredients perhaps. Not sure what you are able to purchase from Louisiana. One of the items that I season with is called TASSO, and it's a seasoned pork that is awesome. IT's smoked and seasoned and sold in shrink wrap in small slabs. You add it to gumbo and you'll never do without it again. It's tres magnifique'...............

Not sure how many can get gator tail meat, but it's fabulous fried in hush puppy style balls and seasoned with Tony's Chachere's........You can probably find that or there is another great cajun seasoning called slap ya mama..it rocks!

I'll post my recipe for Shrimp Etoufee and the real deal cajun gumbo! I 'm medicationed out right now...:cool:

Stick this in the oven at 400 for 30 minuites... Yum
:D

Ingredients:

• 1/2 cup butter
• 1/2 cup olive oil
• 1 tablespoon soy sauce
• juice of 1 lemon
• 2 bay leaves
• 1 tablespoon black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon rosemary
• 1/8 teaspoon thyme
• 1/8 teaspoon oregano
• 2 pounds unpeeled large shrimp
• 1 1/2 teaspoons salt

Combine all ingredients except shrimp and salt in a baking dish approximately 11 x 7-inches. Microwave on high (100%) for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat. Microwave on high (100%) for 8 to 9 minutes or until shrimp are tender, stirring a few times. Stir in salt and serve with French bread.
Serves 4.

It probably originated asa BBQ recipe. I'd marinate the shrumps for an hour or so, then grill 'em in a basket, or on a skewer basting the sauce here and there as you grill 'em.

Not sure how many can get gator tail meat, but it's fabulous fried in hush puppy style balls and seasoned with Tony's Chachere's........You can probably find that or there is another great cajun seasoning called slap ya mama..it rocks!

They can get some gator meat right HERE

Hmmm tasso, haven't had that in a while. Thorn you would be appalled by the soggy/mushy mess they try to pass of as andouille up here.:mad:

Hmmm tasso, haven't had that in a while. Thorn you would be appalled by the soggy/mushy mess they try to pass of as andouille up here.:mad:

Cool. Do any of you know if the boudin advertised on that site is any good? What about the andouille? Any suggestions?

I haven't actually ordered any of the fresh stuff off of that site. I don't know, I just don't like the idea of my meat coming through the mail, weirds me out for some reason.:confused:

When I'm in Louisiana there are a couple of mom and pop butcher shops around my town that I usually pick these things up at. So as for the brands they sell on this site, I think I remember trying the Comeaux andouille and liking it. I see that Comeaux has a crawfish boudin as well, I haven't tried it but I bet it's darn tasty. Specially with a name like Comeaux, you know it has to be Louisianian, or French at least.

To get this topic back onto recipes (and to tie in with the cajun stuff):

Take boudin and curl it down in a skillet on low low/med
Place about 1/4 to a 1/3 cup of water
heat slowly for 15-25 minutes (depending on how much you use)
Enjoy

Hey MacB I can imagine it's pretty gros...There just ain't no cooks like good cajun cooks! In Houston we got Boudin at a restaurant and I'm not sure what it was we actually got, but it wasn't real boudin...YEK!

Hey Fenderman, ANYTIME you want to make shrimp Etouffee, this is the mix to get.......it's wonderful...........

http://www.cajungrocer.com/la-fish-fry-etouffee-mix-p-1381.html

Anything Zatarains is the best too!

For BOudin definately get the RICHARDS or the Tony's Chacheres...Most popular brands here.....

in my time away from bass i picked up many hobbies that filled the void. one of them was being a sushi chef and making tasty pacific treats to go with the sushi.

1.get a frozen bag of mussels that are already shelled
2.thaw them bitches
3.make a sauce out of kewpie asian mayonaise, sriracha and masago(salmon eggs). no real ratio just keep mixing till it tastes good. it should be spicy. dont be shy about the eggs, use enough to give the sauce a good texture.
4. place mussels on a broiling pan
5.spoon sauce onto each mussel.
6. broil mussels on hi(or about 400) with the oven door cracked open. broil until the sauce starts to bubble and show dark spots.
7. remove mussels from oven.
8. poor unagi(eel) sauce on mussels. NOT TOO MUCH. drizzle.
9. chow down on a really unhealthy, but arguably the best tasting, apitizer on the f***ing planet.

My bro Joe and me developed this Killer Chili while we were batchin' it

1 softball sized onion diced

1 green pepper diced

1 lb. ground beef

saute these in a pan large enough to hold a gallon

add salt, pepper to taste while sauteing

when beef has browned and onions are clear

stir in

1 each regular sized can of

tomato soup

kidney beans

and diced tomatoes

bring to slight boil

add 1 heaping tblsp chili powder

1 cup salsa

1 diced habenero chili

1 tblsp or more hot sauce

and the remainder of the beer you where drinking while laboring over a hot stove

stir

let simmer for at least an hour stirring occasionally

enjoy

makes enough for two bachelors to enjoy during football on Sunday afternoon

and freeze remainder in single serving portions

with both bachelors eating a single portion each evening

the lucky one snags the final portion on Wednesday

I like mine over spaghetti

one should avoid lighting farts after eating

you could burn your house down

for Son of Killer Chili

use grated zucchini instead of ground beef

Every man should have a chili recipe.

Here is another thing I like to do on the grill. It's called a Fattie. You flatten out about two packs of Jimmy Dean sausage (not the weiners, but the cookie dough like packet). Spread some cream cheese over the big sausage pancake. Then add some mozzerella, bacon bits, maybe some pepperoni, some bell peppers, some onions, or whatever you like. Roll that biyatch up like a rug (it creates a swirl), smoke for about two hours, and you got yourself a little piece of heart attack heaven.

Pre-cook (notice the peppers in the sausage as well)

Post

no pics, haven't made it in awhile, ees goood though :)

Chicken Monteray

Ingred:
Chicken breasteses
Avocados
Montery Jack slices
Marinara Sauce

throw chicken in baking dish. Throw in oven. Guess sat temp, probably 350ish
bake and bake ;)

When they get nice and plump and almost done scoop heafty amounts of marinara over them.

Bake some more. When everything is nice and hot throw slices of avocados all over the top of chicken. Slap some Jack slices on top and slide it back in oven. Give it 5 minutes to melt cheese and heat avos.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Rasta, I tried smoking one of those fatties. I couldn't get the damn thing lit. What's your secret??????? :p

use grated zucchini instead of ground beef

Is Son of Killer Chilli meant to be a vegetarian version?

Yes

I have grown zucchini as large as your forearm in my back yard

it is nearly as rich in protein as beef

so I sustituted grated zucchini for beef including the sauteing and it was as awesome as the original,

different,

but awesome

I am especially proud of Son of Killer Chili because its my own idea

I have grown zucchini as large as your forearm in my back yard

it is nearly as rich in protein as beef

so I sustituted grated zucchini for beef including the sauteing and it was as awesome as the original,

different,

but awesome

I am especially proud of Son of Killer Chili because its my own idea

Cool!

Thanks for the recipe - My sigoth is a vegetarian and shes always looking for new recipes, and this one looks particularly promising. I'll let you know how it works out :p.

Hot Sausage Cheese Balls......Easy, fun, and yummy as they come!

I large roll of breakfast sausage HOT.....Mild if you like
1 large bag of shredded sharp cheddar, or shred your own
box of bisquick.

Break up sausage into small pieces in a large bowl
add cheese
keep adding bisquick while kneeding the mixture with your hands until the balls stick together well. (you want it a bit dry and the bisquick to be plenty in order for it to brown and hold together)

Drop em on a cookie sheet, bake at 350 about 15 to 20 minutes, or until golden colored.

TADA............You have a nice little pre-barbecue snack...

I use this recipe for a lot of things, I got it off the internet and then modified it. Stuffing for meat, manacotti, omletes. Hell you can just put it on crackers/read and eat it.

5 1/2 ounces goat cheese, crumbled
1/2 pound Italian sausage, casings removed, meat crumbled and cooked
1/2 teaspoon cayenne
1/2 teaspoon salt
Fresh parsley for color
1/4 teaspoon garlc powder (optional)
Sometimes I'll add about 2 ounces of fresh mozerella or feta.

Just mix it all in a bowl and there you go.

This is a bacon fatty.

That's some serious bacon weaving there Rasta!!

This is a bacon fatty.

HOLY SMOKE! Visual heart attack!

That IS some awesome weaving, though!

This is a bacon fatty.

whats on the inside of that ?

more bacon?

hahahhaha

al

This is a bacon fatty.

I'm thinking you had an awful lot of free time on your hands one afternoon, Rasta :D

more bacon?

hahahhaha

al

Hell yeah there's more bacon in there. This is another version of a fatty, sausage rolled out like a pancake and goodness (cheee and bacon bits along with some other stuff) spread over the top before being rolled in and wrapped in bacon. The weave is easy to do. You just lay out some bacon in rows horizontally, but at an angle. Then, weave the lateral piece in, and place the fatty on top, wrap it, and secure with tooth picks. I bet there's lot of food that would be good wrapped in bacon. Damn, I wouldn't mind getting a little freakey, and wrapping my wife in it, but she wouldn't last on the smoker.