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rashore

What ya got cooking UM?

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rashore

And sorry to double post, but I figured I'd post the angels thing too, and wanted to break up the recipes for easier reading.

Typically po boys are made with fresh shrimp that is lightly battered and fried and the boys assembled with a remoulade sauce. What I had on hand was half a bag of cooked shrimp leftover from making shrimpy bits the other night that needed eating up- and bacon in the freezer. Originally I thought to do something a bit more NE roll with it, but was feeling the spicy urge.

It's the method that counts here, and always using a hot seasoning mix. You par-bake the bacon till the fat is well rendered but it's still going to cool and be able to wrap around the shrimp. This is the most difficult part of the whole process to gauge, and it depends on if you use raw or cooked shrimp, the size of the shrimp. Wrap shrimp in bacon and secure with a toothpick or skewer, then dip both sides generously in a spicy dry seasoning. Creole, Cajun, BBQ, Mexican, and Asian flavors work. Italian or other mostly herb based don't so much because the herbs tend to crisp up and wash out.

After you wrap your shrimp in bacon, either bake, broil, or grill up till they are hot and the bacon is getting crisped up, flipping once during cooking Should only take a couple to few minutes on a high heat depending on method used.

Tip: you can drain and reuse the pan you baked the bacon in if you finish off in the oven- you want a bit of a greased sheet since you rendered a lot of the fat out of the bacon already and you are just finishing off the bacon while heating the shrimp for a few minutes. Don't toss your bacon grease! Save your bacon grease and keep it in the fridge to use in all sorts of cooking where fats are needed like oils and butter are often called for in browning or sauteing things. There is a ton of smokey porky flavor in bacon grease.

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tcgram

Hubby made Chicken Gnocchi Soup (like at Olive Garden) last night for supper.   Here's the copycat recipe we use:  

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 2 (14-ounce) cans chicken broth (we use our own homemade broth; if you want a thicker soup, use just one can or 14 oz)  
  • Salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon ground nutmeg 
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh baby spinach
  • 1 cup diced cooked chicken breast (we use rotisserie chicken that's on sale)  
  • 1 (16-ounce) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.   We love thick slices of a crusty bread with butter along with this hearty soup.  :)  

 

Edited by tcgram
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Overdueleaf

creamy potato and ham soup

1 large sweet onion

1/2 stick of butter

1 bag of baby carrots

1 bunch of celery

1 quart of beef stock

1 quart of half and half

1 medium bone in ham shank

5 pounds of potatoes

2 pouches of instant loaded mashed potato flakes

I use a dutch oven for most of this.

Finely chop onions and saute in butter. Finely chop baby carrots and slice celery add to pot. Add quart of beef stock. Cover and cook on high heat. Cube ham to desired size (i like smaller bits) add to pot reduce heat to medium cook for 15 minutes. Add quart of half and half salt and pepper to taste reduce heat to low.  Add two pouches of instant potatoes, stir until incorporated. Cube potatoes to desired size cook until tender. Drain and add to soup. Enjoy

 

 

 

 

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rashore
On 3/10/2018 at 11:35 PM, Overdueleaf said:

creamy potato and ham soup

1 large sweet onion

1/2 stick of butter

1 bag of baby carrots

1 bunch of celery

1 quart of beef stock

1 quart of half and half

1 medium bone in ham shank

5 pounds of potatoes

2 pouches of instant loaded mashed potato flakes

I use a dutch oven for most of this.

Finely chop onions and saute in butter. Finely chop baby carrots and slice celery add to pot. Add quart of beef stock. Cover and cook on high heat. Cube ham to desired size (i like smaller bits) add to pot reduce heat to medium cook for 15 minutes. Add quart of half and half salt and pepper to taste reduce heat to low.  Add two pouches of instant potatoes, stir until incorporated. Cube potatoes to desired size cook until tender. Drain and add to soup. Enjoy

 

 

 

 

Your ham soup is almost exactly like mine. Right down to using butter for the saute- I prefer to use unsalted, what do you like to use?

I make ham stock and other products so I use that instead of beef stock and the ham shank. I do tend to add a something of beef to the stock too- a "couple" bouillon of some sort, depends on what I have on hand. Hard cubes, gel concentrate, and powder packet stuff.

I smoke off shanks then divvy up the cuts into smaller packages and cook up the shank bones with a couple smoked ham hocks to make a reduced ham stock. Otherwise a whole ham shank  is waaaayyy too huge to deal with for me for one meal, lol. But a pound or two packet of meat already saved and a quart of stock from the freezer is easy for me. I also save the fat from the hams and render it down into a super flavor dense fat like bacon grease. And I reduce ham stock down into demi-glace cubes for the freezer. I know it sounds like a lot of work, but I only pick up the hams once a year when when they are on sale for 70-80 cents a pound and do a few processing days of 3 hams to stock up for pretty much the rest of the year. Usually 3 hams starts out as 35-40 pounds of whole that gets broken down into  3-4 dozen meals worth of meats, stocks and demi-glace, and fat goodness, so a years worth of ham shank stuff totals out around 25-35 bucks or so depending. And it takes up less space overall in the freezer than whole ones would. I wring every flavor drop out of those pennies.

And so much yes for the instant potato action at the end. :clap:It is such a nice trick to thicken up soups like this. Sometimes I use the flavored flakes, but more often I use plain flakes and add some seasonings. Another great product like potato flakes- instant mashed potato powder/granules?. I get it at GFS (Gordon Food Service). Instead of flakes, it is about the texture of coarse garlic powder. Comes in a big box, and lasts forever as a nice potato thickener for chowders and stews. Works nicer than flakes if you are making potato pancakes and need just a little "flour" to tighten up your mix.

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Mark One

Homemade corned beef hash - out of a thermos flask.

Recipe

Fill a large pan a third of the way up with water and bring to the boil.

Slice up plenty of onions and place them in the hot water.

Turn the heat down and stir.

Chop up some potatoes and add them to the pan.

Open a tin of corned beef and crumble over a plate.

Add corned beef to pan and stir.  Add 4 OXO cubes and stir.

Now add some peas and carrots.

Leave pan to simmer and stir occasionally.

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rashore

I need comfort food suggestions please. Those foods that are the go-to's when you need to just sit back and.. get comfort from food.

 

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Mark One

Bacon on uncut wholemeal bread (with lurpak butter).  Apple crumble with custard for pudding.

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Daughter of the Nine Moons
26 minutes ago, rashore said:

I need comfort food suggestions please. Those foods that are the go-to's when you need to just sit back and.. get comfort from food.

 

Chicken rice soup or chicken pot pie. Warm buttery cornbread

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Lilly

My favorite comfort food is baked cod with mashed potatoes and steamed broccoli. I also like beef stew and biscuits.

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tcgram
On 4/4/2018 at 5:37 PM, rashore said:

I need comfort food suggestions please. Those foods that are the go-to's when you need to just sit back and.. get comfort from food.

 

I tend to lean more toward my southern roots; biscuits and sausage gravy, fried chicken, homemade mac and cheese, fried potatoes with onions, homemade corn bread.  

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Overdueleaf
On 4/4/2018 at 5:37 PM, rashore said:

I need comfort food suggestions please. Those foods that are the go-to's when you need to just sit back and.. get comfort from food.

 

hearty soups and chowders

stuffed shells

country fried steaks

casserole we call rice cheese and meat.

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Not A Rockstar

need some advice for a bunch of canned beans I just got. I usually use them dry (great northern). I have heard it is best to rinse canned beans thoroughly before using to reduce the canned taste. Is this true? 

thanks.

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tcgram
1 hour ago, Not A Rockstar said:

need some advice for a bunch of canned beans I just got. I usually use them dry (great northern). I have heard it is best to rinse canned beans thoroughly before using to reduce the canned taste. Is this true? 

thanks.

I usually rinse them to get some of the saltiness out of them.   I like to put mine in a soup of some type or make a chicken chili with them.  

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tcgram

Making homemade chicken quesadillas by baking chicken breasts seasoned with chili powder, cumin, paprika, garlic and onion powder, and a dash of cayenne.  Grind the meat once it is thoroughly cooked, then place on flour tortillas on the griddle.  Add fresh cilantro, canned green chilies (mild), and a mexican blend of cheeses.  Fold in half and heat until browned on both sides.   Serve with fresh salsa and sour cream, tortilla chips.   

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rashore

Making a cajun/creole sort of thing, have a craving for spicy stuff and rice tonight. I don't post a lot of recipes, and here's why- I tend to cook on the fly and sometimes it's difficult to get it down to recipe format, lol. So cooking instructions tonight, lol. This is an example of what I actually do before I distill it down into recipe format that is easier to read for folks.

Start digging around in the freezer.. I could have sworn I still had some andouillie sausage in there? Dig deeper, grrrr, nope. Ah well, grab a package of smoked sausage instead and the1/3 left of a bag of shrimp.

Pop the sausage into the microwave for 60 seconds to defrost while I go to the kitchen pantry.. Start digging around and the lights go out- dang it, forgot I had the space heater running and blew the fuse. Run to the basement and turn power back on. Back to the kitchen pantry- pull out a can of tomato sauce, diced tomatoes, cajun and creole seasonings, smoked and dehydrated black tomatoes... start hunting for dehydrated sweet peppers. None. What? Go and hunt the dry goods pantry- none! How did I let that happen? Ah well, back to the kitchen pantry and look through the seasoning peppers till I find and grab the jar of smoked and dried urfa biber peppers instead.

Ok... got most of it together. Kick the pan up to medium-high and put in a generous tablespoon of bacon grease to heat up. Take one link of the sausage- about a half pound- and slice it into 1/2" disks. Once the grease is sizzling hot, toss in the sausage to start browning up. Meanwhile, chop up a medium onion, and once the sausage has browned up a bit, toss it in, give it a good sprinkle of salt, and let saute. Grab the pot of garlic growing on the windowsill, and snip off about a half cup of garlic greens. Toss it into the pan and stir. Take a couple urfa biber halves and crumble them into the pan and stir.

Hmmm, need a liquid to deglaze the pan.. *looks at ice cold beer I just cracked open*- nah. Check fridge- some red and white wine, grab the white- a moscato chardonnay.- a nice sweet balance to the acid in the tomatoes and the heat of the spices. Pour in about a half cup and deglaze and let it reduce down to almost nothing while I open cans of tomato product and my love stops in and... pause for a moment :wub::blush:....

So now the wine is fully reduced. Dump in the tomato products, dried tomatoes, generous sprinkling each of the cajun and creole seasonings. Give it a good stir. Cover and let it simmer on low for a bit. Check pan to stir, and it looks... lackluster. Back to the pantry for a can of beans... what kind to choose? mmm... butterbeans. Drain and rinse them, stir them into the pan and... much better. Let it continue simmering while I check UM. After a bit, stir it and check for seasoning.. ohhh spicy perfect, needs a bit of salt. Give it some salt and stir, and let simmer some more on very low while I type up humorous recipe style on UM. A wee bit before actual dinner time, I'll toss in the shrimp to cook up, then kill the heat and let it rest for service.

Serve over white rice.. which I'm going to start right now :)

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