Cooking/Recipes Forum
 

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!:grinpimp:

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

Almost the same thing
 

[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.

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

Cook dat Long yea
 

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

Cook dat gravey long yea...

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

yes, progress for sure

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

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

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)

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

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

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.

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

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

I usually make it med dark color. Maybe a little darker than this color.

Have you ever tried making a Microwave roux? I have tried this and it worked very well.

[SIZE=3]Micro Wave Roux[/SIZE]
[SIZE=3] [/SIZE]
[SIZE=3]The absolutely best way to make a Roux is in a Microwave Oven. I don't expect to convince any die hard's cause I wouldn't have believed it myself if I didn't try it. I've been doing it for 15 years....[/SIZE]

[SIZE=3]Put 1 cup of flour and 1 cup of oil in a large microwaveable bowl... Whisk good... Place in micro wave - cook on high for 4 minutes - Whisk , cook for 2 minutes - whisk, cook for 1 minute, whisk...keep micro waving and whisking for 1 minute intervals until it is almost the color you want then remove from oven but continue to whisk every few minutes until it cools. Remember, it will continue to darken even after removed from the oven, that's why I said "Almost the color you want" -Total cooking time about 10 to 12 minutes. You can then stir it in the pot with your seasoning vegetables that are already softened before putting the mixture in the stock. [/SIZE]
[SIZE=3][/SIZE]
[SIZE=3]If you do not need this much roux.......adjust amounts and time accordingly.[/SIZE]

Hey i planted some green beans this year and they took off, all I need is a good recipe, and not green bean cas.

My green beans are growing great......the plants are 6 to 8' tall. They have been flowering for a couple weeks and I see some very small beans....then in a couple of days, the beans are gone.
************************************************** ************

Green Beans and Ham


[SIZE=3]Preparation [/SIZE]

• [SIZE=3]Cut up about 1 lb of fresh beans into 1” to 1.5” lengths[/SIZE]
• [SIZE=3]Cup up about ½ of a med onion….not to small of pieces.[/SIZE]
• [SIZE=3]Cut up about a cup of ham [pre-cooked] into fairly small pieces.[/SIZE]

[SIZE=3]Cooking…….Stir often while cooking.[/SIZE]

• [SIZE=3]Put 3 or 4 TBS of margin in large skillet.[/SIZE]
• [SIZE=3]Melt butter, and sauté onions on high heat.[/SIZE]
• [SIZE=3]Add ham after onions are a little soft.[/SIZE]
• [SIZE=3]Add green beans after ham starts to simmer.[/SIZE]
• [SIZE=3]When the beans start to simmer, turn the heat down to med. Low.[/SIZE]
• [SIZE=3]Season with salt, black pepper, Tony Chachere’s (Original) and powder garlic.[/SIZE]

[SIZE=3]Cover the skillet with a lid and cook about 4 minutes or until beans are soft.[/SIZE]

[SIZE=3]Note: There should be some liquid in the skillet all the time….add more margin if needed.[/SIZE]

[SIZE=3]Other variations: Sauté some cut up tomatoes along with the other stuff.[/SIZE]
[SIZE=3]Top the beans and ham with a little grated cheese. [/SIZE]

Mr. Gerald ..... How about that Redfish you cook???? Care to show that one or share it??