Archive for the ‘RECIPE’ Category

GULF COAST LAMB

  GULF COAST LAMBS-HARDY YOUNGSTERS THAT ROAM FREELY, GRAZING ON GRASS AND WOODLAND VEGETATION, AND THUS DEVELOP A MEAT THAT IS LEANER, RICHER, AND MORE FLAVORFUL THAN THE RATHER BLAND, GENERIC-TASTING MEAT OF SHEEP FROM FACTORY FARMS. OUR GULF COAST LAMBS HAVE BEEN GRAZING HERE SINCE THE SPANISH INTRODUCED THEM TO FLORIDA IN THE 1500s, […]

OYSTER STEW

SOME FOLKS CALL OYSTERS CAJUN VIAGRA BECAUSE THEIR HIGH ZINC CONTENT IS SAID TO INCREASE POTENCY. I DON’T KNOW ABOUT THAT, BUT I DO KNOW THAT OUR LOUISIANA, OR GULF, OYSTER IS THE SAME SPECIES THAT’S FOUND THE LENGTH OF THE EAST COAST, THE CRASSOSTREA VIRGINICA, OR “CUPPED” OYSTER. UNLIKE THE EUROPEAN FLAT OYSTER, OSTREA […]

STUFFED BLUE CRAB

   

HORSERADISH-RUBBED STANDING CHAROLAIS RIB ROAST

IF YOU’RE UNABLE TO FIND A BUTCHER WHO CARRIES PERFECT CHAROLAIS BEEF, ANY FINE STANDING RIB ROAST OF BEEF WILL DO. TWO THINGS TO REMEMBER ABOUT PREPARING SUCH A ROAST: SEASON IT WELL AND COOK IT LONG AND SLOW. I LIKE BEEF TO REACH AN INTERNAL TEMPERATURE OF 130 DEGREEES. THIS LEAVES THE MIDSECTION MEDIUM […]

TROUT ALMANDINE

AS THE HOLIDAY SEASON MOVES ON AND THE TURKEY, HAM AND OTHER FESTIVITIES HAVE US WONDERING WHAT TO EAT NEXT. I WILL BE GIVING YOU SOME POSSIBILITIES THAT MAY REVIVE YOUR APPETITE. IN TRIDITIONAL FRENCH COOKING, A WHOLE FISH WOULD BE LIGHTLY DREDGED IN FLOUR AND COOKED IN BUTTER. IN NEW ORLEANS, WE PREFER THE […]

CHICKEN POT PIE

1  CHICKEN (3 POUNDS), CUT INTO PIECES 2  BAY LEAF 1 TEASPOON SALT 5 ONIONS, QUARTERED 1 1/2 CUPS CHOPPED CARROTS 1 CUP FRESH OR FROZEN PEAS 1 CUP CHOPPED FRESH MUSHROOMS 1/2 TEASPOON POULTRY SEASONING SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 1/2 CUP ALL-PURPOSE FLOUR 1/2 CUP MILK PASTRY FOR A SINGLE-CRUST […]

TNT TILAPIA

TILAPIA (TUH-LAHP-EE-UH) IS A LEAN FRESHWATER FISH WITH A MILD AND SUBTLY SWEET FLAVOR. TRY IT WITH THIS SPICY CORNMEAL COATING. 1 THAW FISH, IF FROZEN. RINSE FISH;PAT DRY WITH A PAPER TOWELS. CUT FISH INTO 4 SERVING-SIZE PIECES. MEASURE THE THICKNESS OF THE FISH AND SET ASIDE. 2 IN A SHALLOW DISH STIR TOGETHER […]

SHRIMP WITH SERRANOS

IN A PINCH USE DRIED HERBS IN PLACE OF THE FRESH.ADD THEM AT THE SAME TIME YOU ADD THE SHRIMP, USING 1/4 TEASPOON DRIED BASIL, CRUSHED, AND 1/4 TEASPOON DRIED OREGANO, CRUSHED. START TO FINISH: 20 MINUTES THAW SHRIMP, OF FROZEN. RINSE SHRIMP; PAT DRY WITH PAPER TOWELS. IN A LARGE SKILLET, HEAT THE OLIVE […]

Making a two step meal

Camping has always been a popular event for families and individuals. after a day of numerous adventures and explorations it’s time to eat. An article in FIELD AND STREAM’S SPECIAL ADDITION’S  “THE TOTAL OUTDOORSMAN’, for NOVEMBER 2018, I came upon a recipe for a TWO STEP MEAL that I will share with you. 1  6-oz. […]

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