What's for dinner? Here's mine... (Part 2)

[Fire Me Boy!]

What you got?

[GloryDayz]

Originally Posted by tooge

made this the other night. It's a 16 oz strip that got the salt/pepper/garlic powder rub treatment for a couple hours, sat out for 45 minutes, cooked over a hot grill, and then rested for about 10 minutes. It was perfectly done medium rare. Sides were a twice baked tater, bacon wrapped stuffed jalapeno (that was a bit too hot), and marinated and grilled zuchini and yellow squash. It was a perfect meal.

Rep!

[Predarat]

I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.

[srvy]

Originally Posted by Predarat

I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.

Use the gumbo calculator that could come in handy for more gallons than pots. Also a Justin Wilson cookin Cajun video is in order.

[BucEyedPea]

Originally Posted by srvy

Use the gumbo calculator that could come in handy for more gallons than pots. Also a Justin Wilson cookin Cajun video is in order.

Here's the thing about Gumbo—it's not made any one way, not even in New Orleans. There's seafood, chicken and andouille sausage, or crawfish. You don't even have to use filé powder particularly if you use the okra. You also don't have to use okra. You can fine tune your gumbo to your preference. The key is making a good rich roux which can take up to an hour. There's Cajun gumbo, Creole gumbo, Nawlins etc. etc. etc. At least, this is what my New Orleans cookbooks says and I looked at various You Tube's and recipes. They all say the same and no recipe is exactly alike another's.

[BucEyedPea]

Originally Posted by Predarat

I am going to try making Gumbo tonight, never made it from scratch before so hope its not terrible lol.

It's quite a bit of work. I took a whole afternoon and had no time left to even make cornbread so made some quick biscuits.

Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks.

The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there.

You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood.

[Fire Me Boy!]

Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.

[BucEyedPea]

Originally Posted by GloryDayz

Rep!

You carnivores!!! I can tell y'all from or in the MidWest! That's okay his steak looked mighty good!

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.

I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.

[BucEyedPea]

I got one more hour to get out of here for a long 2.5 hour drive. So I just had a salad, half a roast beef sandwich ( with tomato, lettuce, harvarti cheese, mayo and horseradish sauce) with some snap pea crisps and a handful of grapes with two Excedrins.

I sauteed up some zucchini, red pepper, onion and spinach 'cause they'd go bad while away. Left some for the SO for when he gets home tonight. Also left him a rotisserie chicken, lots of salad material, fruit, lots of Boar's Head rare roast beef and English white cheddar cheese. That should hold him over. I'll probably still find Lean Cuisine packages in the trash still when I get home. Still.

So easy prep tonight.

[Pepe Silvia]

Originally Posted by GloryDayz

There's really not much magic to it. For me the key is a thick steak (1.75 inches in this case), the rosemary seasoned olive oil, dry-brining to rock salt (one hour per inch-thick of steak), using a HOT skillet.

* I wash-off the dry brine (just my preference)
* Pat the steak dry.
* Add a little Montreal steak seasoning
* Sear the edges all around
* Three minutes on each side
* Five-Six minutes in a 500-degree oven
* Let rest for five minutes.

It's really that easy... And far too many folks mistake a pink middle with being really rare. The 450-500 degree oven, post-pan sear, really does cook the meat but not turn it gray..

And there's this too, that stead fed two men and a 10-year-old young man. So, the 1.75 inches means the meat can be cooked properly, it doesn't mean portion control flies out the window.

That makes it even more pathetic for him.

[Fire Me Boy!]

Originally Posted by BucEyedPea

I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.

It's true. The darker it is, the richer and more flavorful, but the less thickening it can do.

http://allrecipes.com/howto/all-about-roux/

[Easy 6]

Please dont add the skrimps to gumbo until the last 5 minutes.

[In58men]

Does anybody have a spicy salsa recipe? Checked online but blah

[Predarat]

Originally Posted by BucEyedPea

It's quite a bit of work. I took a whole afternoon and had no time left to even make cornbread so made some quick biscuits.

Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks.

The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there.

You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood.

It was a lot of work, it wasn't ready until 830. It turned out OK, the Chicken and Sausage were good but the roux was a bit overpowering. I did make it with Bacon grease so maybe next time I will use less or try a Bacon Grease/Olive Oil mix roux. The rest was good but next time I am adding more Tomatoes and Okra to the mix.

[Buehler445]

Originally Posted by Inmem58

Does anybody have a spicy salsa recipe? Checked online but blah

All the fresh ones I know about are basically tomato, jalapeno, cilantro in varying amounts.

I know it is crazy expensive, but I am in love with this shit.



Link