Cooking/Recipes Forum

[Deadly D]

Originally Posted by Hackberry Hustler

DD, you or Killa try those bbg crabs yet? Blondie is always highjacking my recipes and givin em out to everyone (lol), but we thought yall would like that. they so good youll wonder why you ate em any other way.

Im trying them tonight. Didnt catch alot yesterday butt got a good mess. You know that saying should have been here yesterday

[Deadly D]

OK tried them bbq crabs tonight . I want to tell you blondie that was some good stuff right there. I ate a dozen and half with a six pack and they were so good. thanks for that receipe.

[Big Lake Blondie]

Anytime... Glad to hear ya'll liked them...

[killa k]

bbqed crabs on the menu TONITE!!!

[killa k]

Originally Posted by Big Lake Blondie

Killa K...Try this link; this is how we make them...We us TexJoy BBQ Seasoning cuz the other is a pain to find...

http://www.bluecrab.info/bbqcrabs.html

Finally had those crabs tonite, WHAT!?! Dat's some good eatin right dere!

[Big_Country]

The more I read these threads the hugrier I am!!!!!

[Red Devil]

Originally Posted by killa k

Finally had those crabs tonite, WHAT!?! Dat's some good eatin right dere!

That's the ONLY way my other half will eat crabs. Straight off the pit baby.

[Big Lake Blondie]

We're having some tonight with fresh grilled veggies out the garden...Gonna be laid up like a big dog after that...

[Big Lake Blondie]

Here's another good one...These babies are GOOD!!!

CHARBROILED OYSTERS

• 32 oysters, on the half shell
• 1 cup (2 sticks) butter
• 2 tablespoons finely chopped garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese (use Parmagiano Reggiano)
• 1/4 cup grated pecorino Romano cheese
• 1/2 cup finely chopped parsley

Heat the grill over medium-high heat.[SIZE=3] [/SIZE]

[SIZE=2]Melt the butter with the garlic and pepper in a large skillet. Mix the Parmagiano and Romano cheeses in a small bowl.[/SIZE]
[SIZE=2]Spoon some of the melted butter mixture onto each oyster. Add a pinch of the combined cheeses to each oyster, add a pinch of parsley, then place on the grill. Grill the oysters until they are hot,bubbly and puffed, about 8 minutes.[/SIZE] [SIZE=2]YIELD: 8 servings. [/SIZE]

[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

[LittleRob]

Forget gaining 5lbs, I gonna get fat, I love this section. I'm always trying to think of something for dinner now I have alot of recipes, thanks guys and gals, I think my kids are burnt out on rice and gravy

[eman]

Originally Posted by LittleRob

Forget gaining 5lbs, I gonna get fat, I love this section. I'm always trying to think of something for dinner now I have alot of recipes, thanks guys and gals, I think my kids are burnt out on rice and gravy

Rob , If ya kids like baked beans i got a GREAT bean recipe thats real easy coming up.

[eman]

Ingrediants:
10- strips bacon cut into 1" squares.
1/2- medium onion - diced.
1/2- bell pepper - diced
1- jalapeno - seeded and minced. (optional)
1- 55 oz can Bushs baked beans
1-8oz can pineapple chnks- drained
1- cup brown sugar -packed
1-cup ketchup
1- tbsp dry mustard ( optional)
6-oz andoullie- diced

Directions:
Fry bacon till cripy, remove from pan w/ slotted spoon and hold till later.
sautee veggies in bacon fat till tender.add andoullie and sautee another 2 min.

In large mixing bowl combine, Beans, pineapple, brown sugar, ketchup and dry mustard. stir in bacon pieces , andoullie and veggies.
If mix is a little dry add ketchup 1/4 cup at a time till moist.
pour into 12" x 9" foil bakeing pan.
You can smoke these beans on a smoker .
220deg - 250deg smoker for 2 1/2 to 3 hrs.
If you smoke ,make sure the beans reach an internal temp. of at least 160 deg.

or you can cook in 350 deg. oven for 1 hr.

I usually do a double batch in a foil turkey roasting pan and freeze a bunch.
The beans freeze well and only improve in taste. freeze in 1 qt. ziplock bags and thaw in microwave.

NOTE: Dutch is a yankee and you may want to kick em up a bit?

[Hebert]

dutchs beans are the best! even better if ya cook it in a smoker