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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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  #1  
Old 04-27-2016, 08:50 PM
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Took a few shoulder cuts from Saturday's bull reds.
Salt, pepper, garlic, basil and fresh rosemary.
Good sear in butter and olive oil.
Cover with bacon and in the oven. Did 400 for 45.
Drain off some of the drippings and use that to stir fry green beans and saute onions and mushrooms. Can't see the plated fish because I covered it with onions and mushrooms. It was really tender.
Bull reds are excellent table fare if you learn how to use it correctly.
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  #2  
Old 04-28-2016, 08:55 AM
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That looks awesome
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Old 04-28-2016, 09:09 AM
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I am sending a link to this thread to all the cooks in our household.

Looks awesome!

Thanks for posting.
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Old 04-28-2016, 11:17 AM
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Damn man that looks awesome. Rosemary is the bees knees on just about anything!
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Old 04-28-2016, 07:08 PM
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Damn man that looks awesome. Rosemary is the bees knees on just about anything!
Yeah buddy. I love rosemary. Sometimes I walk by our bush and snip off a little piece just to rub in my hands and smell. A grilled cheese sammich and ice cream is about the only things I don't put rosemary on. Lol
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Old 04-28-2016, 07:10 PM
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Hell! the green beans look as good if not better than the fish!
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Old 04-28-2016, 07:15 PM
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Hell! the green beans look as good if not better than the fish!
Are you complimenting my green bean skills or saying my fish cooking skills suck?
You know I'm just messing with you I hope.lm ao
The green beans were pretty dang good.
Thanks Simple
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Old 04-28-2016, 07:19 PM
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Oh......I'de eat it
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Old 04-28-2016, 08:36 PM
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Oh......I'de eat it
I've said that to a few women.lmbo
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Old 04-28-2016, 10:16 PM
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LMAO, cover it with everything so you can't taste that nasty bastard.






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Old 04-29-2016, 12:02 PM
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LMAO, cover it with everything so you can't taste that nasty bastard.






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Actually it's a very good tasting and versatile fish. Of course a certain level of cooking skill is required to make it good. Some lack the needed skill level or it could be they just don't like the taste of redfish. I find them to be quite enjoyable. To each his own I guess.
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Old 04-29-2016, 01:06 PM
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Actually it's a very good tasting and versatile fish. Of course a certain level of cooking skill is required to make it good. Some lack the needed skill level or it could be they just don't like the taste of redfish. I find them to be quite enjoyable. To each his own I guess.


Cooking to accentuate the flavor of a protein requires skill.

Covering the taste and preparing something like its a hooded merganser in order to make it palatable doesn't IMO.

To each his own.
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  #13  
Old 04-29-2016, 11:51 PM
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Cooking to accentuate the flavor of a protein requires skill.

Covering the taste and preparing something like its a hooded merganser in order to make it palatable doesn't IMO.

To each his own.
True. Could be I like sauted mushrooms and onions. I have put quite a few dishes on here using bull reds. At it simplest and probably best it's just pan fried in olive oil and butter with salt, pepper, garlic and rosemary.
It's obvious that your palate is too refined for the food I cook. Perhaps you should put up a dish for me to try. Something more along your liking. By all means make a wine recommendation also. Since the weather is warming I'm thinking something light. Perhaps a brunch dish? Lets try some grilled trout with a light salad. Baby spinach with a white wine vinagret? A chilled Pinio Grigio should go good with that. It is brunch after all and I'm not much for Chardonnay. It's too cliche'
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Old 04-30-2016, 06:35 AM
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^lol. This guy here
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Old 04-30-2016, 07:14 AM
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Originally Posted by duckman1911 View Post
True. Could be I like sauted mushrooms and onions. I have put quite a few dishes on here using bull reds. At it simplest and probably best it's just pan fried in olive oil and butter with salt, pepper, garlic and rosemary.

It's obvious that your palate is too refined for the food I cook. Perhaps you should put up a dish for me to try. Something more along your liking. By all means make a wine recommendation also. Since the weather is warming I'm thinking something light. Perhaps a brunch dish? Lets try some grilled trout with a light salad. Baby spinach with a white wine vinagret? A chilled Pinio Grigio should go good with that. It is brunch after all and I'm not much for Chardonnay. It's too cliche'


*Pinot
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Old 04-30-2016, 09:14 AM
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Here's your brunch



And I don't mind bull red btw, I'm more o LC a golden nugget kinda guy though.


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  #17  
Old 04-30-2016, 10:19 AM
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Hey that looks pretty damn yummy. Cooked dem eggs in da bacon grease? Hard to beat bacon and eggs with a biscuit to mop up all the drippings. Damn plate willl be whiped so clean with that biscuit it will look like it's been washed.lol
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