Recipes...

Everything that doesn't fit anywhere else!

Postby SpiritFngrz » June 9th, 2006, 1:27 pm

Asta wrote:Hahhahah Yeah i know its a pain in the butt with different meaurments. I used to cry in stores in Toronto when i was new there :|

http://www.france-property-and-informat ... verter.htm


Ah crap, the metric system!!
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Postby SpiritFngrz » June 9th, 2006, 1:31 pm

Shrimp or Scallops Fra Diavolo

(adapted from The Sopranos family cookbook)

Sautee chopped tomatoes, parsley, a little oregano, minced garlic, chopped onions with a little olive oil. Add minced hot pepper (habanero, chile, or what have you)

Add your seafood, cook til done and voila! Throw on top of some penne or linguine and there you go.

You can also add a little tomato sauce to it to bulk it up, but the hot pepper is what's going to make it "Fra Diavolo" :twisted:
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Postby bouvierz » June 9th, 2006, 6:56 pm

Not really a recipe but if you like shrimp...

12 large deveined shrimp(with tails)
marinate over night in itallian dressing and cook on the grill till pink
it is soooooooooooooo easy and even my kids love them
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Postby Miakoda » June 9th, 2006, 7:01 pm

Here ya go! :D

Shrimp & Corn Soup

9 ears fresh corn, shucked & cleaned (or 1 family size bag frozen
corn :wink: )
1 can Rotel tomatoes
1 lb peeled shrimp
1/2 cup green onions
1/2 teaspoon thyme
1 cup water
1 1/2 tablespoons flour
1 onion (chopped)
1/2 can tomato sauce
1/4 cup butter
1 tablespoon parsley
1/2 teaspoon basil
salt, white pepper to taste

Heat butter & add flour. Make a medium brown roux. Add onion & saute. Add remaining ingredients except green onions & parsley. Let simmer one hour. Add water for desired consistency. Add green onions & parsley. Simmer for 15 minutes & serve.
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Postby Miakoda » June 9th, 2006, 7:04 pm

Fried Alligator

1 lb alligator meat from tail, cut into 1 in. cubes
1 cup vinegar
1 cup flour
salt, red pepper, black pepper (or buy some Tony Chacherie's!)
3 cups cornmeal
1 tablespoon lemon juice
Oil

Place alligator in deep dish. Season to taste & pour in vinegar & lemon juice. Cover & place in refrigerator overnight.

Mix cornmeal & flour. Remove meat from marinade. Dip meat in cornmeal-flour mixture then drop into skillet with about 1 inch of oil, heated to 375 degrees. Fry until golden brown & serve hot.

Ca C'est Bon!
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Postby Miakoda » June 9th, 2006, 7:08 pm

Roger's Cajun Chicken (1 of my faves!)

4 boneless chicken breasts
1 1/2 cups olive oil
red pepper, black pepper, salt
1/2 teaspoon garlic powder
3 cloves garlic (finely chopped)
2 medium onions (finely chopped)
1 stick butter
1 teaspoon Worcestershire sauce
3 shakes Tobasco sauce
2 cups lump white crabmeat
1/4 cup shallots (finely chopped)

Marinate chicken breasts in olive oil, red pepper, black pepper, salt & garlic powder. Place in refrigerator overnight. after chicken has marinated overnight, it is ready to prepare. To do so, put Cajun music on the stereo (preferably a "two step" :wink: ). REmove chicken from marinade & place chicken breasts in peheated oven at 350 degrees. Allow chicken to cook 20 minutes then sprinkle with garlic. Place back in oven until chicken is golden brown, about another 20 minutes. Remove & keep warm.

Sauce:
Mix onions, butter, Worcestershire sauce, Tobasco sauce, & seasonings into appropriate container. PLace in microwave oven (if preferred, conventional oven can be used by following same directions) & cook until the onions begin to wilt & the butter is boiling. Add crabmeat & shallots. PLace back in microwave 203 minutes. Put over chicken & enjoy!

***I don't always make the sauce. It's yummy without it!
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Postby cheekymunkee » June 9th, 2006, 8:33 pm

Miakoda wrote:Fried Alligator

1 lb alligator meat from tail, cut into 1 in. cubes
1 cup vinegar
1 cup flour
salt, red pepper, black pepper (or buy some Tony Chacherie's!)
3 cups cornmeal
1 tablespoon lemon juice
Oil

Place alligator in deep dish. Season to taste & pour in vinegar & lemon juice. Cover & place in refrigerator overnight.

Mix cornmeal & flour. Remove meat from marinade. Dip meat in cornmeal-flour mixture then drop into skillet with about 1 inch of oil, heated to 375 degrees. Fry until golden brown & serve hot.

Ca C'est Bon!


:drool: :drool: :drool:
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Postby cheekymunkee » June 9th, 2006, 8:55 pm

Crawfish Fettucini


2 medium onions
2 sticks butter or margarine
2 medium bell pepper chopped
3 tbsp flour
2 cloves garlic
2 tbsp jalepeno peppers, chopped ( no seeds it you don't want it hot)
1 1/2 pounds crawdads (or 1/2 crawdads & 1/2 small shrimp)
Parmesion cheese
2 tbsp parsley
3/4 pound velvetta cheese
1 large can Pet milk
1 pound Fettucini noodles
seasonings to taste

Directions
Season crawfish with your Tony Chachere's seasoning and set aside. Saute onions and bell pepper in the butter. Add the flour and cook for 15 minutes covered but stirring often. Add parsely, cook a few minutes 5 to 8) add cheese, pepper, milk and minced garlic. Add the seasoned crawfish and cook 10 minutes. Cook the pasta, add the sauce mix and pour into a casserole dish. Sprinkle with Parmesean cheese and bake at 350 degrees for 15 minutes.

This makes a LOT but it is better the next day anyway.
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Postby cheekymunkee » June 9th, 2006, 9:03 pm

Chicken Rotel

5 chicken breasts
1/2 pound angel hair pasta
1/2 stick oleo
1/2 can Rotel tomatoes
1/2 pound Velveeta cheese
1/2 medium onion (chopped)


Boil the chicken in water to which salt and pepper has been added. Cool.
Boil the pasta in the chicken broth. Chop the chicken and mix with the
cooked pasta. Do not drain the pasta completely; leave some broth to add moisture to the dish. Chop the onion and saute in margarine. Mix all ingredients together in a 9 x l3 inch baking dish and bake at 350 degrees for several minutes, until the cheese melts.
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Postby anissa » June 9th, 2006, 9:32 pm

Miakoda wrote:Fried Alligator


Oh I had alligator in a restaurant once, and it was delicious. Ive never noticed it for sale in the grocery though. Where would you get it?
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Postby a-bull » June 9th, 2006, 10:31 pm

anissa wrote:
Miakoda wrote:Fried Alligator


Oh I had alligator in a restaurant once, and it was delicious. Ive never noticed it for sale in the grocery though. Where would you get it?


swamps . . .
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Postby Miakoda » June 10th, 2006, 12:19 am

a-bull wrote:
anissa wrote:
Miakoda wrote:Fried Alligator


Oh I had alligator in a restaurant once, and it was delicious. Ive never noticed it for sale in the grocery though. Where would you get it?


swamps . . .


LMAO. That' what I was about to say.

To be honest, Idunno. :| One of my friends & coworkers married into a family that has an alligator farming business so we get it from them. I might be able to see about shipping the meat if people are truly interested.
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Postby cheekymunkee » June 10th, 2006, 12:48 am

http://lintonsseafood.safeshopper.com/77/272.htm?571

there are several online stores that will ship it to you, it's not cheap but it is good!
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Postby Miakoda » June 10th, 2006, 12:52 am

cheekymunkee wrote:http://lintonsseafood.safeshopper.com/77/272.htm?571

there are several online stores that will ship it to you, it's not cheap but it is good!


They have alligators in Maryland? :shock:
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Postby Violet » June 10th, 2006, 12:53 am

you people cook? :shock: thats crazy.
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Postby Miakoda » June 10th, 2006, 1:00 am

This is a MUST try.....for everyone! :D I cook this all the time & it's a huge hit with all my hubby's friends. (I think I have a couple frozen ziploc bags full of it right now 8) )

Cajun Spaghetti

3/4 stick butter
1 stalk celery (chopped)
4 pods garlice (finely chopped)
2 cans tomato sauce
1 can buttered, sliced mushrooms
1 level teaspoon Romano cheese
1 pack fresh mushrooms (chopped)
salt, red & black pepper (buy Tony Chachere's seasoning & use it!)
2 l large onions (chopped)
1 bell pepper (chopped)
2 cans Rotel tomatoes (crushed)
1 1/2 lbs ground meat

Melt butter in a large black pot (or a large pot for all you that don't know what castiron cookware is :wink: ). Add onions, celery, bell pepper, & garlic. Cook for 20 minutes or until onions have wilted. Then add tomato paste, tomato sauce & Rotel tomatoes. Stir & add buttered mushrooms & ground meat. Season to taste. Simmer for 2 hours, stirring occasionally. (The longer the tomato gravy cooks, the better it tastes!) Add Romano cheese & fresh mushrooms. Simmer for 10 minutes. Serve over pasta.

Ca C'est Bon!
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Postby Miakoda » June 10th, 2006, 1:09 am

For the men-folk who like to grill:

Cajun Crawfish Burgers

2 lbs lean ground meat
1 lb ground turkey
1 lb crawfish tails (coursely chopped)
1 onion (chopped)
1/2 cup B-B-Q sauce
1 envelope Lipton Onion Soup mix
2 toasted hamburger buns (break into small pieces)
2 eggs
1/2 teaspoon Louisiana Crawfish Crab Boil (powder)
salt, red & black pepper to taste (again, Tony Chacherie's seasoning!)

Mix above ingredients well. Form into patties. Grill until desired doneness is achieved. Baste often.

Basting Sauce
1 stick butter
1/4 cup B-B-Q sauce (we use Bulls Eye)
1 teaspoon honey

Simmer sauce 2 minutes.
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Postby Miakoda » June 10th, 2006, 1:16 am

And for desert........... :drool:

Bananas Roger

1 tablespoon soft butter
1 tablespoon lemon jiuce
2 bananas (sliced)
2 tablespoons granola
1 teaspoon cinnamon
4 walnut halves (chopped)
1 tablespoon Amaretto

Melt butter. Add lemon juice, banana slices, cinnamon, & walnuts. Simmer 1 minute. Pour into individual dishes & sprinkle with Amaretto & granola.

(also great with some homemade vanilla icecream!)
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Postby Miakoda » June 10th, 2006, 1:18 am

& btw, "Roger" is NOT pronounced like Ro-ger, but is a Cajun named pronounced "Ro-ge"........think French
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Postby call2arms » June 10th, 2006, 5:41 pm

Yes ma chère.
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