What's Cooking

cdbugler said:
Paul Prudhomme’s Louisiana Kitchen was on my countertop for years when I made this gumbo. I always opened it up to the photos of his roux with the colors identified. It took so long to get a good dark brown/black roux, but I’ve finally got it. This recipe is kind of a mash up between his chicken and sausage gumbo recipe and Emeril’s Turkey gumbo yaya. Not a lot of ingredients, but you have to have good turkey stock (I make gallons with the turkey carcass after Thanksgiving) Tasso ham, and sausage. I have been using Conecuh brand lately. Black roux, trinity, sausage, Tasso, chicken (or leftover turkey), bay leaves, a bit of cayenne. Add okra after a couple hours of simmering and when it’s cooked serve over rice with file powder and a bit of Crystal.
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Well screw this Festool tool program...let's talk about What's Cooking. :D

I've cooked a shrimp & chicken gumbo that's to die for...I think it's from Emeril. I really do need to cook the Paul Prudhomme jalapeño pie as it's probably been close to a year of abstinence...I'm starting to sound like a priest. It's absolutely delicious and even better the next day. (y)
 
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Today I made marbled rye bread so I could make patty melts. Next time I’ll take some pictures.

Tom
 
Speaking about Chef Paul, my first wife was a salesperson for a company in Charlottesville, VA that sold fresh seafood air freighted in multiple times a week from all over the US. One of the other products they carried, early on in its existence was the Chef Paul spices. Before that I really didn't cook much, but watching his show on PBS and having his spices made virtually everything different. In the divorce I somehow ended up with lots of cases and finally threw them away years later. They are now getting harder to find in stores so I order them directly. Recently they added several new blends. What he did, as I understand, for the company employees in the aftermath of hurricane Katrina was inspirational and fully in character for him.

Peter
 
peter halle said:
Speaking about Chef Paul, my first wife was a salesperson for a company in Charlottesville, VA that sold fresh seafood air freighted in multiple times a week from all over the US. One of the other products they carried, early on in its existence was the Chef Paul spices. Before that I really didn't cook much, but watching his show on PBS and having his spices made virtually everything different. In the divorce I somehow ended up with lots of cases and finally threw them away years later. They are now getting harder to find in stores so I order them directly. Recently they added several new blends. What he did, as I understand, for the company employees in the aftermath of hurricane Katrina was inspirational and fully in character for him.

Peter
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I love his blackened steak Magic! And yes, he was a great humanitarian. Jose Andres is cut from the same cloth.
 
We tried making Toad in the Hole for the first time last week. I think we used the wrong type of sausage and there also wasn't quite enough fat/oil to make the Yorkshire Pudding rise up properly. I liked the same of the coiled sausage better than the links.

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GoingMyWay said:
We tried making Toad in the Hole for the first time last week. I think we used the wrong type of sausage and there also wasn't quite enough fat/oil to make the Yorkshire Pudding rise up properly.
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You need to rest the batter overnight in the refrigerator. Also the fat from the sausages needs to be really hot when you pour it into the pan.
 
P_K said:
You need to rest the batter overnight in the refrigerator. Also the fat from the sausages needs to be really hot when you pour it into the pan.
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Ah, only let the batter rest for 1 hour in the fridge. Though I never rest the popover batter before making them and those always rise nicely.
 
luvmytoolz said:
And just like that my brekkie toast is no longer appealing!
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This is the product of about a year of tweaking the recipe. I’m from Chicago and have spent years recreating the foods of Chicago since I moved to Colorado. Prepared food in Colorado sucks.

Tom
 
For St. Patrick's day we always make Reuben sandwiches. Last year I made the corned beef in a pressure cooker. This year I decided to try sous vide because I saw it makes the meat tender but not mushy like the pressure cooker. It takes 48 hours at 140F. It finished today and I was able to slice it nice and thing with my meat slicer. The dogs loved the scraps. It tasted great and tender but have to wait a day to make our Reubens and drink some green beer.
 
A few nights ago I baked some chicken drumsticks. There's no deep fat frying on these, everything is convection baked at 425º.
17149 The chicken has been spritzed with EVOO on both sides and baked for 15 minutes on both sides. The chicken skin is crispy at this point.
17150 Frank's Red Hot Wings sauce has been applied to one side and baked for 5 minutes
17151 Frank's Red Hot Wings sauce has been applied to the other side and baked for 5 minutes, then plated
17152 The plated drumsticks are then swabbed with some additional Frank's Red Hot Wings sauce

Drumsticks & Drumettes:
Towel dry the drumsticks & then air dry them in the fridge for 30+ minutes
Pre-heat oven to 425° **Convection** bake.
Place the drumsticks on a parchment covered sheet pan
Spritz the drumsticks lightly with EVOO
Brush the drumsticks for full EVOO coverage
Bake for 15 minutes
Flip & bake for 15 minutes
Swab with Frank's Red Hot Wings and bake for 5 minutes
Flip & swab with Frank's Red Hot Wings for an additional 5 minutes
Plate chicken and swab with additional Frank's Red Hot Wings sauce
 

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I love sous vide cooking, but I admit that I have lost interest in the super long cooks. I tried corned beef one year, and it was ok. But I just couldn't accept that as a way I would cook it again because the past texture, smell in the kitchen, and a way to cook the potatoes are just to much a part of it.

Peter
 
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