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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#21
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#22
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I baked a Turkey with dressing for supper today and it will be trukey sandwiches tomorrow during the game.
Some tatar salad sounds good.....I might make some. |
#23
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chicken, sausage, and andouille jambalaya..... grillades, oysters, home made bouille, beer, and boiled crawfish crabs and shirmp, along with king cake and some corn cucumber and tomato salad
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#24
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Ray, when you gonna invite me to eat some of them flounder? Never ate one.
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#25
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oh you dirty sob i love these things!!
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#26
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bouie (vanilla custard) ingriedents: 1 box of yellow cake mix baked according to package directions 4 – 12 oz. Cans evaporated milk 4 – 12 oz. Cans water bring these 2 items to a boil, after it has come to boil, bring it to a gentle simmer in a large pot 2 cups sugar 1 cup corn starch mix these 2 together 4 eggs add this to sugar and corn starch mixture take a cup of simmering milk and water and slowly add this to corn starch sugar and eggs mixture, known as tempering, repeat this 2 times. after you temper egg, corn starch and sugar mixture mix it into the milk and water and wisk together 4 sticks butter 4 tsp vanilla extract add butter and vanilla to mixture and wisk let cool and pour over yellow cake |
#27
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i thought bouille, was cow innards, ? i got a friend from vidrine that lives in prairieville now, he is supposed to cook me some
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#28
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Where i'm from its vanilla custard, gues its all in where you from. For instance we call sliced pork seasoned and cooked on a black iron skillet grillades. Most recipe books from NOLA use beef instead and cook it with the trinity and serve it with grits
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