|
|
|
|
|||||||
| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
 |
|
|
Thread Tools | Display Modes |
|
#1
08-06-2013, 11:30 AM
|
||||
|
||||
Smothered Wagu Couvillion with fresh spinich
All i want to do is to grow up l ike Sig!!!!!! LOL Enjoy! 
|
|
#3
08-06-2013, 01:46 PM
|
||||
|
||||
|
Looks good but WTH is Wagu??
|
|
#5
08-06-2013, 04:18 PM
|
||||
|
||||
|
1 cup of trinity
1 can rotel 1 tablespoon of tomato paste 1 tablespoon of roux 1 Waygu / Wagu loin steak about 24 oz. 1 lemon 2 handfuls of fresh cleaned spinich salt / pepper to taste I seasoned the meat and browned in a little oil, then took meat out and made a small roux. Once i was at my "right" color, i dumped the can of rotel and added a tablespoon of tomato paste. Let this cook down and add a little water if needed. Once all is incorporated, i added the meat back in and cooked over med/low heat for 30-35 minutes. You can go low and slow and still be alright. 10 - 15 minutes left i addded the spinach and sliced up a lemon and added. Cover for the remaining time (till wilted) Serve over rice adn have a cold beer! Swamp, Waygu from my understanding is a cross of Kobe and red angus. All i know is that i buy a half of a calf for the last 4 years and it is by far the best meat i have ever eaten. It is hard to go out and buy a steak anywhere knowing you can do it better (and by far) at home. Enjoy! I will have my specialty coming out at the end of the month. Have to cook at a supper club and a promise some of you guys will try it! Waiting game is on!
|
|
| Bookmarks |
|
|
Linear Mode
