Cooking/Recipes Forum

[Hackberry Hustler]

Hey guys what about a place to post ideas or recipes? I Know that many of us on here like to cook, lets share our favorite wild game and fish recipes!

[ScubaRu]

I know somebody in this place has a good Coubillon(sp), let have it!

[Gerald]

[SIZE=5] Sauce Piquante [/SIZE]Adapted from: “Plucker” Clemount


This recipe takes a while to make. The first time I remember eating Sauce Piquante it was so good, I asked the person how he made it......that was in about 1980.

After this sauce is made, any of several kinds of meat can be added to complete the dish. For this recipe I will use fish, but other meats can include: chicken, beef, pork, venison (or other game), crawfish, shrimp, etc.

Servings......... About 8 people........... Or cool and freeze the extra.

Preparation Other Ingredients


· 6 med. onions, chopped - 1 28 oz. Can of diced tomatoes
· 2 Bell peppers, chopped - 3 12 oz. Cans of tomato paste
· 1 Cup of parsley, finely chopped - ½ Cup oil
· 4 Stalks of celery, chopped - ½ Cup flour
· 1 8 oz. Pack of mushrooms, sliced - ¼ Cup sugar
· ½ jalapeno pepper, finely chopped - 2 Tablespoons salt
· ½ Lemon, chopped - 1 Tablespoon Black pepper
· ½ Bunch of shallots, chopped
· ½ Toe garlic, finely chopped

Meat.......... About 3 lbs. (10 med. size pieces cut in half) of fish. Catfish can be used but it will fall
apart more that other fish. I prefer to use the firmer saltwater fish such as Red fish.

Cooking ............. All cooking times are minimum. Longer is better.


· Simmer diced tomatoes and jalapeno pepper 30 to 60 minutes.
· Then add mushrooms, lemon, bell pepper and celery to diced tomatoes. Simmer 30 minutes.
· Make a Roux with oil and flour.
· Add onions, garlic, shallots and parsley to Roux and sauté a few minutes.
· Add 3 or 4 cups boiling water to Roux, mix and simmer for 30 minutes.
· Combine tomatoes and Roux.
· Add salt and pepper.
· Add tomato paste and sugar. Simmer for at lease 45 minutes. Taste and seasons as desired.
· Add water, as needed. The sauce should be fairly thick. Cornstarch can be used to thicken.

If this is more sauce than needed for your meal, put desired amount into large skillet or pot. Freeze the extra for another meal.

· Bring sauce to a low boil, and add fish and spoon some sauce to cover fish. Cover and simmer 10 to 20 minutes depending on thickness of fish.

Serve over rice.


Other Meats


Peeled shrimp and crawfish can be cooked the same as fish but only cook for 5 to 7 minutes.
Other meats should be browned in skillet, seasoned some and allowed to simmer 30 to 60 minutes in the sauce.
Season to taste.

[LaAngler]

this is a good idea, a recipes section! will add to list of "to do's"

[CatDaddy]

the longer you cook the gravey (before you add the fish) the better it will end up...

Cook dat gravey long yea...

[Deadly D]

Originally Posted by CatDaddy

the longer you cook the gravey (before you add the fish) the better it will end up...

Cook dat gravey long yea...

At least a 12 pack

[Hackberry Hustler]

Originally Posted by LaAngler

this is a good idea, a recipes section! will add to list of "to do's"

I was wondering about the recipes section any progress on this?

[LaAngler]

yes, progress for sure

[LittleRob]

I love being from Louisiana we love to cook, eat, and shoot the s#$t, I'll be adding some recipe's, if ya'll are lucky enough and be good for santa I'll even add my jerkey recipe. LOL

[InfamousJ]

Originally Posted by LittleRob

I love being from Louisiana we love to cook, eat, and shoot the s#$t, I'll be adding some recipe's, if ya'll are lucky enough and be good for santa I'll even add my jerkey recipe. LOL

come on with it

[Red Devil]

Originally Posted by LittleRob

I love being from Louisiana we love to cook, eat, and shoot the s#$t, I'll be adding some recipe's, if ya'll are lucky enough and be good for santa I'll even add my jerkey recipe. LOL

Rob, you're not still putting Jack Links in ziplocs and calling it your special jerkey are ya? LOL

[LittleRob]

I can't afford Jack Links thats why I make my own.LOL

[LittleRob]

Ok as promised
1/4 cup Tex Joy BBQ Seasoning Rub( do not subsitute Everything I tried is to salty)
1/4 cup Dale's Seasoning (found at Wal-Mart)
1/4 Cup Worchester Sauce
1tsp. Garlic Powder
1tsp. liquid smoke
1 Can Coke classic VIP
Mix all together and add meat I use a ziplock bag
Min.4 hrs. I like overnight it allows the coke to tenderize the meat.
I use a dehydrater thus the liquid smoke 4 hrs. should be done.

I like to use bottom round (less fat)

[LittleRob]

Thanks for the sauce piquant recipe I went hunting in Texas and shot a doe and she must have raised a many young ones she was tough i guess it was the tomatoes that helped tenderize it. But it was good thanks alot. For a skinny guy I love to eat

[Gerald]

Glad you liked the sauce piquant.

Most of things that I cook, I make in large batches [3 to 5 gallons]. I usually do the cooking when the wife goes to see the grandkids because it takes many hours to do all the cutting up and cooking......if it takes more than an hour to fix something, she does not want to be around.

I freeze the extra in about quart size container.....for later use. I do this for sauce piquant, jambalaya, vegetable soup, gumbo and spaghetti sauce. Anything that is cooked with a sauce, I will freeze the sauce.

For the Jambalaya.....I unfreeze one container and add about 2 cups water and when it gets to a boil, I add 1 cup rice and cook for about 18 minutes. The meal is ready to eat.

[LittleRob]

How big is the container, I have not mastered Jumbalaya yet i have to cheat I cook my rice first, I always end up with mushy rice or crunchy rice

[swamp snorkler]

Originally Posted by LittleRob

How big is the container, I have not mastered Jumbalaya yet i have to cheat I cook my rice first, I always end up with mushy rice or crunchy rice

Instead of mixing the rice just make you some almost jambalaya po boys. Cook a jambalaya however you like with whatever you like and when it is time to put the rice you take it off the fire and put it on some bread.

[eman]

ingrediants:
1- stick Butter.
3 -8oz block cream cheese.
1-qt. heavy cream.
1-qt 1/2 &1/2 or milk.
6 cans- cambells cream of potato soup.
1/2 -lg.onion , ( diced fine)
3cans- Nibblet corn.(w/ liquid)
5 lbs- small to med shrimp (or more).
2lbs- lump crab meat.
2 cups- sliced mushrooms ( optional).

Directions:
Sautee onion in butter, Add mushrooms and shrimp. when shrimp are allmost done add cream cheese and stir till melted. add potato soup, corn and heavy cream. heat untill hot (not boiling) add crab meat and cook for 15 - 20 min. Stiring frequently so it doesn't stick.
(again do not boil) The 1/2 & 1/2 is to thin the soup if needed. ( or just use milk)
I use an unsalted season blend as everything in this recipee has salt.
The person who i got the recipee from only used a little cayanne to taste and put tobassco on the table.
This soup is great served over a slab of hot corn bread.

[eman]

Ingrediants:
1.5 lbs- pork cubed
1.5 lbs - beef cubed
1.5 lbs boneless chicken cubed
1 lb - sausage 1/2 " slices
6 oz. - andoullie diced
4 lg- onions , chopped
6 -stalks celery, Diced
2 -bell pepper , diced
Garlic - up to you how much
2 cups- chicken or beef stock
black and cayanne pepper to taste.
1 cup canola or peanut oil
2 lbs pasta ( your choice ) > I like plain spaghetti.

Directions:
Heat oil in Lg. pot. add meat and cook untill browned well. Remove meat from pot and set aside .
sautee all veggies except garlic.
Add the stock and cook till reduced by 1/3 to 1/2.
Add garlic and meat back into the pot. Stir well. season w/ what ever you like at this time.
add water to cover meat , Boil for at least 30 min , stirring often. Check seasoning and add the pasta. Add water to cover everything by around 1/2 inch. bring to a slow boil stirring frequently . cook till pasta is done.
( unlike jambalaya the amount of water is not
critical . Add if needed or scoop it out if you have to much.)
Note: I have cubed all my meat and put it in a pan and smoked it for an hour or so over heavy pecan smoke before browning it. This adds a great flavor.
Eating Good in the hood.
Bob

[flounder_smacker]

gerald when you make your roux how dark you make it for the sauce piquant?