DesertRat
Lost In Space
Posts: 17546
Joined: Sep 2003
|
Thursday January 12, 2006 2:38 PM
|
|
Jonesy's Seafood Gumbo
Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder
Steps:
Combine
the oil and flour in a large cast-iron pot over medium heat. Stirring
slowly and constantly for 20 to 25 minutes, make a dark brown roux, the
color of chocolate. Add the onions, bell peppers, celery, salt, cayenne
and bay leaves. Cook, stirring occasionally, for about 10 minutes, or
until very soft. Add the water or shrimp stock and stir to blend. Add
the crabs and simmer, uncovered, stirring occasionally, for 1 1/2
hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the
oysters, green onions and parsley and cook for 2 to 3 minutes, or until
the edges of the oysters curl. Remove from heat. Remove the bay leaves.
Serve with file powder passed at the table. Serves 6.
Mercurynut's Lasagna Rolls with Roasted Red Pepper Sauce
These
rolls require some assembly time but are a nice change of pace from
layered pasta. Use baby spinach to eliminate the task of trimming stems.
Lasagna:
8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Sauce:
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 teaspoon crushed red pepper
To
prepare lasagna, cook noodles according to package directions, omitting
salt and fat. Drain and rinse under cold water. Drain.
Heat oil in a
large nonstick skillet over medium-high heat. Add onion, mushrooms,
spinach, and 3 garlic cloves; sauté 5 minutes or until onion and
mushrooms are tender. Remove from heat, and stir in cheeses, 2
tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red
pepper.
To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
Place
cooked noodles on flat surface; spread 1/4 cup cheese mixture over each
noodle. Roll up noodles, jelly-roll fashion, starting with short side.
Place the rolls, seam sides down, in a shallow 2-quart microwave-safe
dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty
plastic wrap. Microwave at high 5 minutes or until thoroughly heated.
Sprinkle with 2 tablespoons basil.
Yield: 4 servings (serving size: 2 rolls)
Morganhunter2's Barbeque ribs:
Take 3-4 full slabs of ribs, season with a pepper mix, onion salt, lemon pepper. etc. rub seasons on meat.
wrap ribs in foil set in fridge over night.
Sauce:
18oz- tomato sauce
2 cups brown sugar
1 cup heinz(kerry) catsup
2 tablespoons honey
8 oz. of the finest whiskey- preferably Jack Daniels( you may want to add more Jack anytime to you or the rib sauce).
1 cup strong black coffee OR 2 drops of the hottest hot sauce you can stand.
A- cook tomato sauce, catsup, brown sugar, and coffee first- let biol for 1 minute- stir gently.
B- bring down the heat to a simmer- add the honey, turn the heat down after 15 minutes of cooking
C- add the hot sauce- stir a few minutes, turn off heat- add the Jack. Let cool.
Pull
the ribs from the fridge- get your grille goin- moderate heat to cook -
leave ribs in the foil, remember cook bone side down first.
Get the
sauce out - take a 2-21'2 clean (unused) paintbrush, open foil- slab
ribs with sauce good, fold foil back up- cook for 20 minutes moderate
heat.
when rib meat is just about to fall off the bone- pull from
grille- add some more sauce- then serve with your favorite garnishes.
Bowtiecoins2 Chicken Pot Pie
45 minutes preparation, 1 hour chilling, 25-30 minutes baking
Makes 6 Servings
Pastry
1 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons ice water
Filling
4 cups cubed cooked chicken
1 tablespoon butter
1 pound fresh mushrooms, sliced
1/4 cup dry white wine or water
1 1/2 cups wipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup reduced-sodium chicken broth
Glaze
1 large egg, lightly beaten
1)
To prepare pastry, in a medium bowl, mix together flour and salt. Using
a pastry blender or 2 knives, cut butter into flour until coarse crumbs
form.
2) In a small bowl, beat together eagg and water. Add to the
flour mixture; mix lightly until a soft dough forms. Shape into a disk,
wrap in plastic wrap, and chill in the refrigerator for 1 hour.
3) To prepare the filling, place chicken in a 2 quart casserole.
4)
In large skillet, melt butter over low heat. Add mushrooms; increase
the heat to medium high; and saute until browned and the liquid
evaporates, about 5 minutes. Add the wine; cook until almost
evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to
combine.
5) In a medium saucepan, whisk together cream, flour,
paprika, salt, and pepper, over low heat; cook until thickened, about 5
minutes. Whisk in broth. Pour sauce over chicken mixture.
6) Preheat oven to 400 F.
7)
On a lightly floured surface, using a lightly floured rolling pin, roll
the pastry to fit the top of the casserole. Place on top of pie; trim
and seal the edges.
8) Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.
9) Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm.
Baking Tip
If using fresh rather than leftover or delicatessen chicken, you will need meat from a 3 1/2 pound fryer.
Louis's Wild Possum Kabob
Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)
Preparation:
The
possum must be alive so that you can scare it, giving you the "wild"
taste from all the adrenaline it produces. It is best to hit it over
the head with a large object in a humane manner. Boil the possum for 3
minutes to loosen the fur then skin and gut it.
De-limb (chop the
little knubby legs off) the possum and cut the meat into 1/2 inch
square chunks. Marinate overnight in a mixture of meat marinade and soy
sauce. Kentucky residents who have no fridge can use an ice chest and
may use radiator coolant instead of soy sauce.
Thread the meat and
veggies onto your skewer/stick in alternating sequences to distribute
the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum
or any other fire till you get the desired result. For added flavor,
you can cook it over burning tires.
Mercurynut's Bourbon-Glazed Salmon
The marinade in this recipe is also good on pork tenderloin or boneless chicken breasts.
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
4 teaspoons sesame seeds
1/2 cup thinly sliced green onions
Combine
the first 8 ingredients in a large zip-top plastic bag; add salmon
fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag
once. Remove fillets from bag; discard marinade.
Preheat broiler.
Place
fillets on broiler pan coated with cooking spray. Broil 11 minutes or
until fish flakes easily when tested with a fork. Sprinkle each fillet
with 1/2 teaspoon sesame seeds and 1 tablespoon onions.
Yield: 8 servings (serving size: 1 fillet)
Mercurynut's Cream Cheese Pound Cake with Strawberries and Cream
1 (16-ounce) container fresh strawberries, sliced
2 tablespoons sugar
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 1/2 cups sugar
6 large eggs
3 cups sifted cake flour
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup whipping cream
3 tablespoons sugar
Strawberry Syrup
Garnish: whole fresh strawberries
Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
Beat
butter and cream cheese at medium speed with an electric mixer until
creamy; gradually add 2 1/2 cups sugar, beating well. Add eggs, 1 at a
time, beating until combined. Stir in flour by hand just until
moistened. Stir in salt and vanilla. Pour batter into a greased and
floured 10-inch tube pan.
Bake at 350° for 1 hour and 50 minutes
or until a wooden pick inserted in center comes out clean. Cool in pan
on a wire rack 10 to 15 minutes; remove from pan, and let cool
completely on wire rack. Cut into slices.
Beat whipping cream
and 3 tablespoons sugar at high speed with an electric mixer until
stiff peaks form. Serve with cake; top with strawberry mixture, and
drizzle with Strawberry Syrup. Garnish, if desired.
Note: We got
great results for this recipe using a hand mixer and then stirring the
flour in by hand. High-powered stand mixers can overbeat some pound
cakes, giving them a tough texture.
Yield: Makes 1 (10-inch) cake
Mdwood's Mayonnaise Cake
This is my mom's recipe for a superb moist chocolate cake. Even if you don't like mayo, like
me, you will love this cake.
Mix 1 cup of sugar with 4 rounded tbsp of cocoa.
Add 1 cup of water with 2 tsp of baking soda in it.
Add 2 cups of flour
Add 1 tsp. vanilla
Fold in one cup of mayo.
Bake mixed ingredients at 350. After 25-30 minutes, check center of cake with a toothpick.
If the toothpick comes out clean the cake is done. If not, bake 5 minutes more and check again.
Here is the homemade frosting for the cake.
Brown Sugar Frosting (it looks white)
1/4 cup of butter or margarine
1/2 cup of packed brown sugar
1 3/4 cups of powdered sugar
2 tbsp Milk
Melt butter in saucepan, stir in brown sugar. Heat and stir until bubbly. Remove from heat
and stir in milk. Gradually add powdered sugar while beating by hand. Continue beating until
frosting is spreadable. Immediately frost cake.
Cladking's Mashed rutataters:
About one pound of rutabagas and two pounds of potatoes. Cut rutabage up in
small pieces and add potatoes in water. Boil until softened. Drain and mash. Add
milk, butter, garlic powder and remash.
Add about egg to each pound of left overs and freeze for frying.
Also try beetabagas and mashed potatoes with parsnips and/ or turnips.
Regular mashed potatoes taste great with just a very little parsnip added. The par-
snips taste a little like very flavorfull potatoes so go easy on them.
g097103's Manatee recipes
Manatee meat has a mild taste and readily adapts to recipes for beef.
Choice cuts of meat, primarily the tail and peduncle, can be used in
any recipe. The body and flipper meat, with just a little extra
preparation and special recipes, can be just as tasty. I recommend
cubing the less-tender cuts for extra tenderness or pounding steaks
with a meat mallet.
Regardless of what cut of manatee meat you
are using, all fat and sinew must be removed before freezing or
preparing. Even the yellowish fat between the layers should be removed.
When using flipper or body meat, we recommend removing the white
tendons and vessels as well.
Manatee meat has been successfully
frozen for over a year. This was done by removing all fat, wrapping
well in cellophane and then again in freezer paper. Manatee meat can be
tenderized in several different ways. Some restaurants run each piece
of meat through a cubing machine. Other restauranteurs recommend
pounding each peice of manatee with a meat mallet until thin, usually
about one inch. All restaurants recommend cutting manatee meat across
the grain for a more tender piece of meat.
Body and flipper meat
cuts are excellent choices for burgers, casseroles, ground meat, soups
and stews. Peduncle and tail meat work well for roasts, steaks and
barbecue.
Regardless of which cut of meat you use, you will find
manatee to be a very delicious and versatile meat. It is also low in
fat, making it a great item for the calorie conscious person.
Recipes
Manatee Balls
1 lb chopped manatee meat
1 egg
1 Tbsp finely chopped onions
2 Tbsps. finely chopped celery
1 Tbsp finely chopped parsley
2 Tbsps finely chopped shallots
2 Tbsps lemon pepper
1/2 Tsp salt
1/4 cup breadcrumbs
1 cup cooking oil Flour to dredge
Combine all ingredients, form into 1-inch balls. Allow to set for one hour. Dredge with flour and fry until brown. Serve hot.
Baked Manatee
6 manatee steaks
lemon juice
lemon slices
garlic powder
butter
chopped parsley
salt and pepper to taste
Arrange
manatee steaks in an ovenware dish large enough to place in a single
layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over
steaks. Cut a generous amount of butter into squares and place over the
steaks. Arrange lemon slices over the steaks and then sprinkle
generously with parsley. Bake in a 375 F oven until steaks are cooked.
Serve with french bread.
Grilled Manatee
2 lbs manatee steaks
1 Tbs. onion powder
1 Tbs. garlic salt
1 Tsp. butter for each steak
Season
steaks with onion and garlic. Place in an aluminum pan ( or wrap and
seal in aluminum foil ) on grill. Dot each steak with butter. Turn over
half way through cooking. Cook over medium grill for 15 to 20 mins.
Burgers
5 lbs manatee meat, ground
2 onions minced
3 potatos diced small
3 bread slices diced small
Season with salt, pepper and garlic powder Mix all ingredients and form into patties. Pan fry until golden brown.
Manatee Broulettes
2 lbs manatee
2 egg yolks
1/2 bell pepper oil
2 stalks celery
salt and pepper to taste
milk
3 sllices of bread
2 onions
1 cup water
Grind
together with the manatee, onions, celery, and bell pepper. Soak bread
in milk and press out. Add to ground mixture. Add egg yolks and season
to taste. Spoon into hot oil and brown. Remove and in another pot add
the water and bring to a boil. Put in the broulettes in the water and
steam on low heat for 35 minutes with a cover on.
Beer Fried manatee
1 lb manatee flour
Trim meat and cut into finger sized pieces. Soak pieces in beer overnight. Drain. Deep fat fry until golden brown.
Manatee Spaghetti
3 lbs manatee meat
3-6 oz cans of tomato paste
4 Tsps salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
1/2 cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 Tsps oregano
3 cloves minced garlic
2 Tbsps sweet basil
1/2 lb sliced bacon, diced
1-1/2 cups water
1/4 tsp tabasco
In
a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all
but 3 tbsp bacon grease. Add manatee meat which has been cut into 1
inch cubes and brown. (If using smoked manatee meat, omit this stage)
Remove meat when brown and set aside. Sauté onions, drained mushrooms,
bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato
paste, water, worcestershire sauce, parsley, basil, oregano, salt and
tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring
occasionally, for 3 hours or longer. Add reserved manatee meat and
simmer until meat is tender. Serve over spaghetti with parmesan cheese.
Sauce yield is approximately 5 quarts.
Manatee and Scallops
4 manatee steaks - 1 inch thick
1 egg
1 cup milk
1/2 cup butter
Trim
all fat from steaks. Cut and pound steaks until 1" thin. Beat egg and
add milk. Dip each piece into egg mixture. In a skillet, heat butter.
Saute steaks on each side 2 to 4 minutes. Serve 'scallop sauce' over
manatee steaks.
Soup Du Manatee
2 lbs manatee meat, cubed
2 tbsps oil
1 cup roux
1 cup onion, chopped
1 cup celery, chopped
2/3 cup bell pepper, chopped
1 lb can whole tomatoes in juice
1 lemon sliced across
1 tbsp salt
1 tsp garlic powder
1 tsp red pepper
1 tsp black pepper
2- inch cut basil sprigs
2 quarts water
4 tbsps parsley
Heat
oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon,
seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and
simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a
few minutes more. Add dry sherry if desired when serving.
-------------------------
Edited: Thursday September 07, 2006 at 2:06 PM by DesertRat
|
|
..Thanks
>>
Have You No Shame!!!
