tag:blogger.com,1999:blog-80017797205614204512024-03-05T01:04:41.785-08:00Weekly Louisiana/New Orleans RecipesA new recipe from the Creole and Cajun Cuisines of New Orleans and Louisiana, weekly.CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-8001779720561420451.post-32006589828530084252023-09-19T12:19:00.004-07:002023-09-19T12:19:44.487-07:00Western North Carolina BBQ Pork Rub<div>Ingredients:</div><div><br /></div><div><ul style="text-align: left;"><li>1/4 cup paprika</li><li>2 tablespoons brown sugar</li><li>2 tablespoons kosher salt</li><li>1 tablespoon black pepper</li><li>1 tablespoon chili powder ???</li><li>1 tablespoon garlic powder</li><li>1 tablespoon onion powder</li><li>1 teaspoon ground cumin</li><li>1 teaspoon dry mustard</li><li>1/2 teaspoon cayenne pepper (adjust to taste for heat)</li><li>1-2 tablespoons finely ground espresso or dark roast coffee (adjust to taste)</li></ul></div><div>Instructions:</div><div><br /></div><div><ol style="text-align: left;"><li>In a mixing bowl, combine all the dry ingredients: paprika, brown sugar, kosher salt, black pepper, chili powder, garlic powder, onion powder, ground cumin, dry mustard, cayenne pepper, and finely ground espresso or coffee.</li><li>Mix well to ensure that all the spices and coffee are evenly distributed. You can adjust the amount of coffee to control the level of coffee flavor according to your preference.</li><li>Prepare your pork shoulder by trimming any excess fat and applying a light coat of yellow mustard to help the rub adhere.</li><li>Generously rub the coffee-infused spice mixture onto the pork shoulder, making sure to coat all sides. Use your hands to press the rub into the meat, creating a flavorful crust.</li></ol></div><div><br /></div><div><br /></div><div>Coffee Concentrate mixed with apple cider vinegar and Worcestershire sauce as binder?</div>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-56011186167431449472023-05-01T14:40:00.002-07:002023-05-01T14:40:20.427-07:00Piña Colada in a Pineapple like they serve on the streets of Key West<p> <span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #222222; font-size: small;">Ingredients:</span></p><ul style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><li style="margin-left: 15px;">1 fresh pineapple</li><li style="margin-left: 15px;">2-3 oz rum (I use Havana Club for this)</li><li style="margin-left: 15px;">1 oz coconut cream</li><li style="margin-left: 15px;">2 oz pineapple juice</li><li style="margin-left: 15px;">1/2 oz lime juice</li><li style="margin-left: 15px;">1/2 oz simple syrup</li><li style="margin-left: 15px;">1 cup crushed ice</li><li style="margin-left: 15px;">Pineapple wedges and/or cherries for garnish</li></ul><p style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Instructions:</p><ol style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><li style="margin-left: 15px;">Cut the top off the fresh pineapple and use a sharp knife to cut around the inside of the pineapple to loosen the fruit. Remove the fruit with a spoon and freeze overnight. Refrigerate the hollowed-out pineapple.</li><li style="margin-left: 15px;">In a blender, combine the rum, coconut cream, pineapple juice, lime juice, and simple syrup.</li><li style="margin-left: 15px;">Add the crushed ice to the blender and blend until smooth.</li><li style="margin-left: 15px;">Pour the mixture into the hollowed-out pineapple.</li><li style="margin-left: 15px;">Garnish with pineapple wedges and/or cherries.</li><li style="margin-left: 15px;">Insert a straw and serve and enjoy!</li></ol><p style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Note: To make this recipe non-alcoholic, simply omit the rum and increase the amount of pineapple juice to 2 oz. You can also add some extra fruit, such as sliced kiwi or strawberries, to the pineapple for added color and flavor</p>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-20631170136078779262023-05-01T10:37:00.001-07:002023-05-01T10:37:17.785-07:00Key West Style Shrimp... New Orleans Style<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fpvCdzkRg_FzHht0DByEV5ABoRac-T_FzX6h50cho2PiBWNd_AJT1cMABsZ3gcsayaMgDJ_7Mg4zmjPWw9gpXmzFTgnhRkfZ9FCg4jx_qozSWVS9awN4evXTOd94Qyb2-ynKLpx-iCvDVk79iRpeZk8nHou50JfqId7yMQaBU-R1PIxUdyoA9xaQMw/s3435/IMG_3661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2029" data-original-width="3435" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fpvCdzkRg_FzHht0DByEV5ABoRac-T_FzX6h50cho2PiBWNd_AJT1cMABsZ3gcsayaMgDJ_7Mg4zmjPWw9gpXmzFTgnhRkfZ9FCg4jx_qozSWVS9awN4evXTOd94Qyb2-ynKLpx-iCvDVk79iRpeZk8nHou50JfqId7yMQaBU-R1PIxUdyoA9xaQMw/w596-h352/IMG_3661.JPG" width="596" /></a></div><br /> <p></p><p>When we were in Key west a year ago, when ordering grilled fish or steak, a frequent question would be if I would like it "Key West Style" or with "Key West Style Pink Shrimp" on top. It seemed that this meant shrimp sautéed in Key Lime Butter, sometimes with mangoes as well. I tried to recreate the sauce, and I'm not sure if this recipe is actually anything like what they did there or not, as it definitely comes across more buttery. Maybe the New Orleanian in me just can't help but go heavy on the butter, but this is delicious enough that I thought I would share the recipe even if it isn't absolutely authentic.</p><p><br /></p><p style="background-color: white; color: #222222; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 14px;">Ingredients:</p><ul style="background-color: white; color: #222222; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 14px;"><li style="margin-left: 15px;">1 pound of Key West pink shrimp, peeled and deveined (Since I can't get these here, I just use local shrimp)</li><li style="margin-left: 15px;">3/8 cup of unsalted butter</li><li style="margin-left: 15px;">1/4 cup of fresh (maybe slightly over ripe) <span class="il">mango</span>, peeled and diced (about 1/s of a large mango)</li><li style="margin-left: 15px;">1/4 cup of freshly squeezed key lime juice</li><li style="margin-left: 15px;">3 cloves of garlic, minced</li><li style="margin-left: 15px;">Salt and pepper to taste</li><li style="margin-left: 15px;">Chopped fresh parsley for garnish</li></ul><p style="background-color: white; color: #222222; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 14px;">Instructions:</p><ol style="background-color: white; color: #222222; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 14px;"><li style="margin-left: 15px;"><p>In a medium saucier or saucepan, melt the butter over medium heat, and begin to brown.</p></li><li style="margin-left: 15px;"><p>Add the diced <span class="il">mango</span> and cook for 2-3 minutes, stirring occasionally.</p></li><li style="margin-left: 15px;"><p>Add the minced garlic and cook for an additional minute, until fragrant.</p></li><li style="margin-left: 15px;"><p>Add the lime juice to the saucepan and stir well to combine.</p></li><li style="margin-left: 15px;"><p>Reduce the heat to low and simmer the sauce for 5-7 minutes, until it has thickened slightly.</p></li><li style="margin-left: 15px;"><p>While the sauce is simmering, add the peeled and deveined Key West pink shrimp (season with salt and pepper to taste).</p></li><li style="margin-left: 15px;"><p>Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through.</p></li><li style="margin-left: 15px;"><p>Once the shrimp are cooked, serve the sauce over grilled fish (such as <a href="https://nolarecipes.blogspot.com/2020/04/pompano-grille.html">Pompano</a>), garnished with chopped fresh parsley if desired. Enjoy!</p></li></ol>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-14737621075874412802022-11-24T16:05:00.002-08:002022-11-24T16:06:06.256-08:00Stewed Cabbage<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9924u9O9UUubW0ZhyEqUknwKh2oINDsTnxyt8WCvHLw1kvR8Y95xbvw4cEITtTuQUBizQNG7RtL6NqkjT_PF3B1Wpula172cpPGse-0_O7WNNPhdHhsZn0t8bPZIp-Uty1ar8SCR7vQ8H3RhZJl1OyGtcJ71rVynPAyspoc0KbOAsastKnsMFKvsogQ/s4032/DC4BF1F2-5E17-4380-9A46-78FB2EB072CA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9924u9O9UUubW0ZhyEqUknwKh2oINDsTnxyt8WCvHLw1kvR8Y95xbvw4cEITtTuQUBizQNG7RtL6NqkjT_PF3B1Wpula172cpPGse-0_O7WNNPhdHhsZn0t8bPZIp-Uty1ar8SCR7vQ8H3RhZJl1OyGtcJ71rVynPAyspoc0KbOAsastKnsMFKvsogQ/s320/DC4BF1F2-5E17-4380-9A46-78FB2EB072CA.jpg" width="320" /></a></div><br /> <span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"></span><p></p><p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><p><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Serves 6-8 </span></p><span id="docs-internal-guid-5858a2e8-7fff-0dc1-d74e-b754f62de17b"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></p><br /><ul style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons rendered bacon fat </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large head of cabbage (or 2 small), sliced </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1-2 onions, diced </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 package tasso, chopped (12-16 oz.)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 package andouille sausage, chopped (12-16 oz.)</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 stalk celery, chopped </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2-3 cloves garlic, minced </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 bay leaf </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Freshly ground black pepper </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Tabasco (5-10 dashes, depending on preference)</span></p></li></ul><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Instructions</span></p><br /><ol style="margin-bottom: 0; margin-top: 0; padding-inline-start: 48px;"><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Heat the bacon fat in a large heavy pot over medium-high heat. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the cabbage and onions and cook, stirring often, until soft, 5-10 minutes. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add the tasso, andouille sausage, celery, garlic, and bay leaf and cook, stirring constantly, for 5 minutes. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add enough water to cover the cabbage, then bring to a boil. Add Tabasco. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Reduce the heat to medium-low, cover.</span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Slowly simmer the cabbage until it's tender, about 1.5 hours. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add more water as needed. </span></p></li><li aria-level="1" dir="ltr" style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; list-style-type: decimal; vertical-align: baseline; white-space: pre;"><p dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Season with salt and pepper. </span></p></li></ol><br /></span>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-88703021457237980092022-10-22T14:04:00.002-07:002023-08-01T08:25:08.571-07:00DTB Stadium Nachos<p class="MsoNormal">Ingredients:<o:p></o:p></p>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 bag
of tortilla chips<o:p></o:p></li>
<li class="MsoNormal">1
pound of boudin, removed from casing and crumbled into clumps<o:p></o:p></li>
<li class="MsoNormal">2 cups
of shredded pepper jack cheese<o:p></o:p></li>
<li class="MsoNormal">1 cup
of pickled jalapenos<o:p></o:p></li><li class="MsoNormal">1/2 block of Velveeta Queso Blanco</li><li class="MsoNormal">1 small can of Mild Ro-Tel</li>
<li class="MsoNormal">1/2
cup of sour cream or crema<o:p></o:p></li>
<li class="MsoNormal">1/4
cup of chopped green onions</li>
</ul>
<p class="MsoNormal">Instructions:<o:p></o:p></p>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Preheat
your oven to 375°F.<o:p></o:p></li><li class="MsoNormal">Chop Velveeta into small cubes and place into a bowl with Ro-Tel</li><li class="MsoNormal">Microwave bowl of Velveeta and Ro-tel for 3 minutes.</li><li class="MsoNormal">Stir mixture and microwave in 1 minute intervals, stirring in-between, until fully melted & warmed.</li>
<li class="MsoNormal">Spread
a layer of tortilla chips in the bottom of a large baking dish.<o:p></o:p></li>
<li class="MsoNormal">Top
the tortilla chips with half of the crumbled boudin.<o:p></o:p></li>
<li class="MsoNormal">Sprinkle
1 cup of shredded pepper jack cheese over the boudin sausage.</li>
<li class="MsoNormal">Repeat
steps 2-5 to create a second layer of tortilla chips, boudin sausage, and cheese.</li>
<li class="MsoNormal">Bake
the nachos in the oven for 10-12 minutes, or until the cheese is melted
and bubbly.<o:p></o:p></li>
<li class="MsoNormal">Remove
the nachos from the oven and let them cool for a few minutes.<o:p></o:p></li>
<li class="MsoNormal">Drizzle
the Velveeta/Ro-Tel mixture over the top of the nachos.<o:p></o:p></li><li class="MsoNormal">Add the pickled jalapenos on top of the cheese.</li><li class="MsoNormal">Add several dollops of sour cream/crema.</li>
<li class="MsoNormal">Sprinkle
the chopped green onions over the sour cream.<o:p></o:p></li>
<li class="MsoNormal">Serve
the nachos immediately and enjoy!<o:p></o:p></li>
</ol>
<p class="MsoNormal">Optional: You can add additional toppings such as diced
tomatoes, sliced avocado, or black olives for a heartier meal.<o:p></o:p></p>
<p> </p>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-62287729113833186562020-07-22T19:48:00.004-07:002020-07-22T19:50:34.515-07:00Vidalia Onion Dip<div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9wEfICWJ1jn8OOGLZr7IKvhrNyZyN6Rc1yj3rfX9iVwFqz6ngWEImdfCf2Whf4mzrkWLSxm1i5YJf6xmPR6clJsm1DbeH7HyYCIkCDI9Km0UwucQv58xqFEAgLpofHqdugKqIS_cWntV/s4032/IMG_8834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9wEfICWJ1jn8OOGLZr7IKvhrNyZyN6Rc1yj3rfX9iVwFqz6ngWEImdfCf2Whf4mzrkWLSxm1i5YJf6xmPR6clJsm1DbeH7HyYCIkCDI9Km0UwucQv58xqFEAgLpofHqdugKqIS_cWntV/s320/IMG_8834.JPG" width="320" /></a></div><u><br /></u></b></div><div><b><u>Ingredients</u></b></div><div><ul style="text-align: left;"><li>3 tablespoons olive oil</li><li>Butter</li><li>1.5-2 pound Vidalia onions (diced) (4 large onions)</li><li>1/4 teaspoon + pinch of baking soda</li><li>1 tablespoon dark brown sugar</li><li>1 teaspoon kosher salt (divided)</li><li>1 1/2 cups sour cream</li><li>3/4 cup mayonnaise (this might be a tad bit too much)</li><li>1/4 MAX teaspoon garlic powder</li><li>1/4 teaspoon white pepper (freshly ground)</li></ul></div><div><br /></div><div><b><u>Instructions</u></b></div><div><ol style="text-align: left;"><li>Slice onions and add baking soda, sugar, and 1/2 teaspoon salt. Mix well. Rest for 10 minutes.</li><li>Place the oil, butter, and onions in a 10-inch saute pan over medium heat.</li><li>Cook, stirring occasionally, until the onions Have Reduced by 75%, about 5 minutes.</li><li>Reduce Heat to Medium and cook . Reduce heat to medium low after 5 minutes for about 15-20 minutes more until onions are dark golden brown (a total of about 30-40 minutes). Remove from the heat and set aside to cool for 15 minutes.</li><li>Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine.</li><li>Refrigerate overnight and stir again before serving.</li></ol></div><div><br /></div>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-53667703610169814282020-07-20T10:52:00.006-07:002022-03-29T15:11:06.933-07:00Smoked Pork Butt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_loS1tdG2fBK_sjsQeExWoa_Gd1rVGnifmjtAWjXM7nfR0T1UaQF0NStrJcrppqIooEF8F_wZvqZY7E9w1txe_58MuNnGFpLQw20S_mk7ca9qLXXilnh4ECe7axk_T2h9qvMQovEkBqOM/s4032/IMG_8658.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_loS1tdG2fBK_sjsQeExWoa_Gd1rVGnifmjtAWjXM7nfR0T1UaQF0NStrJcrppqIooEF8F_wZvqZY7E9w1txe_58MuNnGFpLQw20S_mk7ca9qLXXilnh4ECe7axk_T2h9qvMQovEkBqOM/s320/IMG_8658.JPG" /></a></div><div><br /></div><div><br /></div><div><b><u>Ingredients</u></b></div><ul style="text-align: left;"><li>5-6 lb. pork butt</li><li>2+ tablespoons Creole Seasoning</li><li>2 tablespoons brown sugar</li><li>2 tablespoons white sugar</li><li>Applewood chips (75%)</li><li>Mesquite Chips (25%)</li></ul><div><div><br /></div><div><br /></div><div><b><u>Instructions</u></b></div><div><ol style="text-align: left;"><li>Cover Pork Butt in Creole Season and refrigerate over night</li><li>Mix Creole Seasoning and Sugar (Rub this time was 3 tab Creole Seasoning, 3 tab white sugar, and Steen's)</li><li>Trim Fat and rub with creole seasoning. let sit overnight</li><li>smoke at 225°F until internal temp of 203°F achieved</li><ol><li><span>meat will stall at 150</span>°F</li><li><span>Cook Past 198°F, but stop before 204°F (I set my alarm for 202)</span></li></ol><li>Turn off smoker, let rest in smoker (or on a pan wrapped in foil for 30-60 minutes)</li><li>Pull bone (blade) out, pull, serve with Carolina vinegar sauce.</li></ol></div></div>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-5045284431499013282020-07-09T10:35:00.001-07:002020-07-09T10:35:55.599-07:00Sauteed Okra<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsf0ut7T5ahrK39sgBjNSU6EvBSQhsDERJD4hTSQg0m_OTd6HTxsyyqGtTUP4heJyuGX9JM9gi3kKy2MwwSj0DQvqIv3340uXRmoo6OK4_UuRuiuyTD3g2svKkQFYw3ECWANfap9QGAjL/s3024/AF28D1E5-56FD-4EBF-91FB-4BA9E6C14FF9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsf0ut7T5ahrK39sgBjNSU6EvBSQhsDERJD4hTSQg0m_OTd6HTxsyyqGtTUP4heJyuGX9JM9gi3kKy2MwwSj0DQvqIv3340uXRmoo6OK4_UuRuiuyTD3g2svKkQFYw3ECWANfap9QGAjL/s320/AF28D1E5-56FD-4EBF-91FB-4BA9E6C14FF9.jpg" /></a></div><div><br /></div><div><br /></div><b><u>Ingredients</u></b><div><ul style="text-align: left;"><li>1 lb. Fresh Okra</li><li>Creole Seasoning</li><li>1 Stick Butter</li></ul></div><div><br /></div><div><b><u>Instructions</u></b></div><div><ol style="text-align: left;"><li>Blanch Okra in a large pot of boiling water for 1 minute.</li><li>Place Okra into an ice bath.</li><li>Once cool, cut Okra in half along the long axis, and place cut side up on a pan to dry.</li><li>Dust Okra thoroughly with Creole Seasoning.</li><li>Place Okra cut side down in pan in 1/8" to 1/4" of sizzling melted butter. Saute until cut side is brown and crispy.</li><li>Flip Okra, and saute other side until ridges are brown and crispy.</li><li>Place on draining rack, or paper towel to drain excess fat.</li><li>Enjoy.</li></ol></div><div><br /></div>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-64570531583345932942020-06-13T07:21:00.002-07:002023-07-30T22:09:49.529-07:00Sausage Gravy over Biscuits<div dir="ltr" style="text-align: left;" trbidi="on"><div><b><u>Ingredients</u></b></div><div><div><div><br /></div><div><ul style="text-align: left;"><li>2 lb. bulk breakfast sausage (preferably chicken sausage) - (start with half and add more until proper ratio is determined)</li><li>1/4 cup butter (maybe a bit more if using chicken sausage</li><li>1 tablespoon reserved sausage grease</li><li>1 small yellow onion, diced finely (is this still too much?)</li><li>2 teaspoons dried rosemary</li><li>4 teaspoons chopped fresh rosemary</li><li>2 tsp thyme</li><li>2 cloves garlic, chopped</li><li>5+ teaspoons freshly ground black pepper</li><li>3 tablespoons chopped parsley</li><li>1/3 cup all-purpose flour</li><li>2 cups heavy cream (more? 4?)</li><li>2 cups whole milk + extra as needed</li><li>Cayenne Pepper</li><li>Salt</li><li>1 recipe of <a href="http://nolarecipes.blogspot.com/2019/01/biscuits.html">Biscuits</a></li></ul></div><div><b><u><br /></u></b></div><div><b><u>Instructions</u></b></div><div><br /></div><div><ol style="text-align: left;"><li>In a large heavy skillet, Brown Sausage, breaking sausage up.</li><li>After sausage is brown, drain grease (reserving at least 1 tablespoon). Set sausage aside.</li><li>Add reserves grease and butter to skillet over medium heat.</li><li>Add onion <span style="background-color: white; font-family: Lora, serif; font-size: 16px;">(with a pinch of salt and a pinch of baking soda)</span>, and sauté until transparent.</li><li>Add rosemary, black pepper, parsley, and garlic. Sauté for 30-60 seconds.</li><li>Add flour and stir until smoothly incorporate and free of lumps. Continue to cook for 60 seconds stirring.</li><li>Add Sausage; stir.</li><li>Add Cream and Milk; stir. </li><li>Add cayenne pepper and salt to taste</li><li>Cook to desired thickness. If the gravy becomes too thick, add more milk. Gravy will thicken slightly when removed from heat.</li><li>Serve over <a href="http://nolarecipes.blogspot.com/2019/01/biscuits.html">Biscuits</a>, split open</li></ol></div></div>
</div>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-61395495373317095732020-06-12T14:15:00.007-07:002023-08-28T09:36:48.898-07:00Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ-48QrDmqVCy47CP_udt1wVCiehzl24puX2rnewnmaaBGTNUsCW46x2eZcfW7tRrrHOXAU0qqtL8aoiA8lqWs9nupcJCnyDDFgeRQO6pLqi6x-bzKdJlWusTa4vW8klFuWrMNfSD8VvE926Lg5F62ENDeRGLmrERprhl6pBTOdPhpiM87eYn4DQmMekM/s2760/IMG_4421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2229" data-original-width="2760" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQ-48QrDmqVCy47CP_udt1wVCiehzl24puX2rnewnmaaBGTNUsCW46x2eZcfW7tRrrHOXAU0qqtL8aoiA8lqWs9nupcJCnyDDFgeRQO6pLqi6x-bzKdJlWusTa4vW8klFuWrMNfSD8VvE926Lg5F62ENDeRGLmrERprhl6pBTOdPhpiM87eYn4DQmMekM/w436-h352/IMG_4421.JPG" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b><u>Ingredients</u></b></p>
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p>
<p style="margin: 0in;"></p><ul style="text-align: left;"><li><font face="Calibri"><span style="font-size: 11pt;">Dry</span></font></li><ul><li><font face="Calibri"><span style="font-size: 11pt;">3 cups (15 oz.)
all-purpose flour (White Lily All-Purpose</span><span style="font-size: 11pt;">)</span></font></li><li style="font-family: Calibri; font-size: 11pt;">4 tablespoons
double-acting baking powder</li><li style="font-family: Calibri; font-size: 11pt;">1/2 teaspoon baking
soda</li><li style="font-family: Calibri; font-size: 11pt;">1 teaspoon salt</li><li style="font-family: Calibri; font-size: 11pt;">2-4 tablespoons
granulated sugar</li></ul><li style="font-family: Calibri; font-size: 11pt;">Fat</li><ul><li style="font-family: Calibri; font-size: 11pt;">3 tablespoons
unsalted butter, at room temperature</li><li style="font-family: Calibri; font-size: 11pt;">8 tablespoons
butter, frozen, grated</li><li style="font-family: Calibri; font-size: 11pt;">3 tablespoons leaf
lard</li></ul><li style="font-family: Calibri; font-size: 11pt;">Wet</li><ul><li style="font-family: Calibri; font-size: 11pt;">0.75 cups buttermilk</li><li style="font-family: Calibri; font-size: 11pt;">0.75 cup
half-and-half</li></ul></ul><p></p>
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p>
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><b><u>Instructions</u></b></p>
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p>
<p style="font-family: Calibri; font-size: 11pt; margin: 0in;"></p><ol style="text-align: left;"><li>Mix Dry ingredients.</li><li>Cut grated butter and lard into flour by hand, until the texture of cornmeal. </li><li>Form a well in flour
and pour in buttermilk and half-and-half.</li><li>With a wide, flexible rubber spatula, gently fold dry ingredient
into wet in a circular fashion, knocking the flour mix into the liquid. Stop
just as dough comes together in a sticky ball.</li><li>Flour you rolling
surface, and turn out your dough onto it.</li><li>Dust the surface with a good layer of flour, and pat down.</li><li>Using a well floured rolling pin, very gently roll
your dough out into a rectangle that is at least 5 times as long as it is wide,
and 1/2" thick.</li><li>Very gently wrap
your dough into a log, with a swirl shaped cross section.</li><li>Roll out into a
rectangle twice as long as it is wide, no more than 1" thick. Fold in
half.</li><li>Repeat this step 6
more times, leaving a final thickness exactly 1" thick.</li><li>Prior to the last wrapping, place/spread the room temperature butter on the floured and rolled out dough.</li><li>Dip a 2.5"
biscuit cutter in flour and cut the dough.</li><li>Mass scraps
together, and roll to 1" thick rectangle. Cut these biscuits with a knife
to minimize waste.</li><li>Preheat oven to 425.</li><li>Place biscuits on an
aluminum sheet no more than 1/4" apart, add a thumb print on top of each
biscuit, and chill for 30 minutes. (At this point, if you don't immediately want to eat all of the biscuits that you've made, you may put the ones you'd like to save for later into a freezer safe zip-top bag, and leave in the freezer for several weeks.)</li><li>Bake biscuits for 10
minutes, rotate 180 degrees, then bake for another 10 minutes until golden
brown on top (Estimated TOTAL of 20 MIN, but sometimes mine are done quicker.).</li></ol><div><br /></div></div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-81500708521509730972020-06-10T14:58:00.009-07:002020-11-20T15:38:05.376-08:00Riverside [NOT My Grandma's] Baked Macaroni<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53Vpa_mXdl_GfKfwXl7K9kzBU9C2R09YOe8CDR2666MhG8Uc4oCSNiWrpK0okpHQGi6K6r2hjwtvpdymjbGj1KC8jAkDAqZ_rx-FUTEPVM6Vd0RZVr6nIoZ_BsZL2HzhIIUGwkaeJXQxn/s4032/IMG_9880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53Vpa_mXdl_GfKfwXl7K9kzBU9C2R09YOe8CDR2666MhG8Uc4oCSNiWrpK0okpHQGi6K6r2hjwtvpdymjbGj1KC8jAkDAqZ_rx-FUTEPVM6Vd0RZVr6nIoZ_BsZL2HzhIIUGwkaeJXQxn/s320/IMG_9880.JPG" width="320" /></a></div><br /><p style="font-family: calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="font-family: calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="font-family: calibri; font-size: 11pt; margin: 0in;">My grandma's Baked
Macaroni is the best Baked Macaroni. There was a time when I considered putting
her recipe here. Then she passed away. I don't want her to haunt me, so I
decided to post my second favorite recipe. This one is inspired by the baked
Macaroni's at restaurants that are rarely more than a few blocks from the
river, like Rocky and Carlo's, Jack Dempsey's, and Joey K's.</p>
<p style="font-family: calibri; font-size: 11pt; margin: 0in;"> </p>
<p style="font-family: calibri; font-size: 11pt; margin: 0in;"><b><u>Ingredients</u></b></p>
<ul style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="disc">
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">1 12 oz. bag of Rotini</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">2 jumbo eggs (or 2 medium
eggs and 1 medium egg yoke)</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">1 lb medium cheddar</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">1 8 oz. block Cabbot
Seriously Sharp</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">Cream Cheese</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">Butter</span></li>
<li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">Flour</span></li><li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">1 can Evaporated Milk</span></li><li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">1-2 Tablespoons Black Pepper</span></li><li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">Paprika</span></li><li style="margin-bottom: 0px; margin-top: 0px; vertical-align: middle;"><span style="font-family: calibri; font-size: 11pt;">Dulse, minced, optional</span></li>
</ul>
<p style="font-family: calibri; font-size: 11pt; margin: 0in;"> </p>
<p style="font-family: calibri; font-size: 11pt; margin: 0in;"><b><u>Instructions</u></b></p><ol style="font-family: calibri; font-size: 11pt; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; text-align: left; unicode-bidi: embed;" type="1"><li><span style="font-family: calibri; font-size: 11pt;">Pre-heat oven to 325</span></li><li><span style="font-family: calibri; font-size: 11pt;">Cook Pasta al dente - Reserve
starchy pasta water</span></li><li><span style="font-family: calibri; font-size: 11pt;">Make Bechamel</span></li>
<ol style="font-size: 11pt; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="a"><li><span style="font-size: 11pt;">Make Blond Roux</span></li><li><span style="font-size: 11pt;">Add Evaporated Milk and Pastawater</span></li><li><span style="font-size: 11pt;">Black Pepper</span></li>
</ol>
<li><span style="font-family: calibri; font-size: 11pt;">Add eggs to bechemel and beat.</span></li><li><span style="font-family: calibri; font-size: 11pt;">Add cream cheese and approximately 1/3 of the medium cheddar to the bechamel and stir until smooth.</span></li><li><span style="font-family: calibri; font-size: 11pt;">Mix Pasta with Cabbot, black pepper </span>(and optional dulse).</li><li><span style="font-family: calibri; font-size: 11pt;">Immediately</span><span style="font-family: calibri; font-size: 11pt;"> </span><span style="font-family: calibri; font-size: 11pt;">pour pasta mixture into bechamel over medium low heat, and s</span>tir until completely mixed.</li><li><span style="font-family: calibri; font-size: 11pt;">Pour mixture into baking pan, and cover with remaining cheese , dust with paprika, cover with foil, and bake in oven for 30 minutes.</span></li><li><span style="font-family: calibri; font-size: 11pt;">Remove foil and set oven to broil until cheese on top is completely
melted and lightly browned.</span></li><li><span style="font-family: calibri; font-size: 11pt;">Rest for a minimum of 10 minutes before serving.</span></li></ol></div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-78336535952401194632020-06-10T14:14:00.002-07:002020-11-11T07:40:51.852-08:00Pompano Grille<div dir="ltr" style="text-align: left;" trbidi="on"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TE38WlQ85VpDf8XFBj8dO041wXTwEm8b92yUT4q4ZmKdN7lQHvga7UWmWQhPfNFOhZ4RbBYdvtS4qg45ngjM3w2lr-I_ZMuzK5DUCYCNxkktzt7RMeR9zbdmiTxN1tppc-B_Ly6a-3PZ/s4032/IMG_9830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TE38WlQ85VpDf8XFBj8dO041wXTwEm8b92yUT4q4ZmKdN7lQHvga7UWmWQhPfNFOhZ4RbBYdvtS4qg45ngjM3w2lr-I_ZMuzK5DUCYCNxkktzt7RMeR9zbdmiTxN1tppc-B_Ly6a-3PZ/w399-h299/IMG_9830.JPG" width="399" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><u><br /></u></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><u>Ingredients</u></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><ul style="text-align: left;"><li>1/2 recipe <a href="https://nolarecipes.blogspot.com/2020/04/brown-butter-meuniere-sauce.html">Meuniere Sauce</a></li><li>4 Pompano Filets</li><li>1/4 lb. Herb Compound Butter or Kerrygold Herb Butter</li><li>Salt</li><li>Pepper</li></ul>
</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><u>Method</u></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><ol style="text-align: left;"><li>Heat Grill up.</li><li>Rub Herb Butter on flesh of Pompano Filet</li><li>Add Salt and Pepper</li><li>Place Flesh Down, Skin up on Cold side of Grill; cook 2 minutes</li><li>Flip Filets skin down on the hot side of the grill</li><li>Add more herb butter, salt, and pepper; cook 2- 4 minutes</li><li>Serve with <a href="https://nolarecipes.blogspot.com/2020/04/brown-butter-meuniere-sauce.html">Meuniere Sauce</a> and parlsey</li></ol></div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-90874554484832242032020-05-05T10:57:00.008-07:002023-08-24T08:07:57.476-07:00No BS Rice<div class="step" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: roboto, helveticaneue, sans-serif; font-size: 20px; letter-spacing: 0.5px; line-height: 28px; margin-bottom: 24px; margin-top: 24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqhDRcTwtQpITqKg8TnHdhMIbD92N-gVZyZ-dtRFeYiC62SKprbZAIfX3JHwgm2UABFAH91LlDTAdC4yAZsZ1x0WLEUw7UiR1NBBo51jamSNFDHX7TJDp1qcdBVOWu6jSmUFWt5jdeCO5/s4032/IMG_8831.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqhDRcTwtQpITqKg8TnHdhMIbD92N-gVZyZ-dtRFeYiC62SKprbZAIfX3JHwgm2UABFAH91LlDTAdC4yAZsZ1x0WLEUw7UiR1NBBo51jamSNFDHX7TJDp1qcdBVOWu6jSmUFWt5jdeCO5/s320/IMG_8831.JPG" width="320" /></a></div><h1 style="color: #1e4e79; font-family: calibri; font-size: 16pt; margin: 0in;"><br /></h1><div><br /></div><h1 style="color: #1e4e79; font-family: calibri; font-size: 16pt; margin: 0in;">Ingredients</h1><ul style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="disc"><span class="im" style="color: #500050;"><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">1 large yellow onion, diced</span></li></span><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">1/4 cup , softened butter</span></li><span class="im" style="color: #500050;"><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">1 bay leaf</span></li><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">2 teaspoons kosher salt</span></li><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">baking soda</span></li></span><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">2 level cups uncooked long grain/jasmine rice</span></li><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">3 cups water</span></li><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">~1.5 Tablespoons Better than Bouillon (Chicken)</span></li><li style="line-height: 21pt; margin-bottom: 0px; margin-left: 15px; margin-top: 0px; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 12pt;">Aluminum Foil</span></li></ul><p style="font-family: calibri; font-size: 12pt; line-height: 21pt; margin: 0in;"> </p><h1 style="color: #1e4e79; font-family: calibri; font-size: 16pt; margin: 0in;">Instructions</h1><ol style="direction: ltr; font-family: calibri; font-size: 13.5pt; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1"><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;" value="1"><span style="font-family: prumodeck; font-size: 13.5pt;">Add Water to a kettle (electric if you have it) and bring to boil.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Heat Butter in a saucepan over medium-high. Add onion, butter, bay leaf, a pinch of baking soda, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Add Rice to Sauce Pan and raise heat to high.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Stir well to evenly coat rice in butter and sauté until nutty odor and slight brown color.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Turn Heat off.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Stir </span>in "Better than Bouillon".</li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Fit Foil Between pan and lid. Lift foil slightly on one edge.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Pour in boiling water, and set heat to lowest setting. Place cover on top of foil. Let sit for exactly 20 minutes.</span></li><li style="line-height: 21pt; margin-bottom: 21pt; margin-left: 15px; margin-top: 9pt; vertical-align: middle;"><span style="font-family: prumodeck; font-size: 13.5pt;">Remove pan from heat, and fluff rice gently with a fork. Let stand 5 minutes covered with foil.</span></li></ol><p style="box-sizing: border-box; font-family: prumodeck, serif; font-size: 18px; line-height: 28px; margin: 12px 0px 28px;"><span class="im" style="color: #500050;"></span></p><div><div data-smartmail="gmail_signature" dir="ltr"><div dir="ltr"><br style="-webkit-text-stroke-width: 0px; background-color: white; color: #500050; font-family: arial, helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /></div></div></div><p style="box-sizing: border-box; font-family: prumodeck, serif; font-size: 18px; line-height: 28px; margin: 12px 0px 28px;"><br /></p><p style="box-sizing: border-box; font-family: prumodeck, serif; font-size: 18px; line-height: 28px; margin: 12px 0px 28px;"><br /></p><p style="box-sizing: border-box; font-family: prumodeck, serif; font-size: 18px; line-height: 28px; margin: 12px 0px 28px;"><br /></p></div>CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-83710786376779476342020-04-28T13:01:00.011-07:002022-03-28T09:58:31.121-07:00Shrimp or Crawfish Maison d'O'Donnell (Pink Remoulade)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="background-color: white; color: #222222; font-family: "calibri light"; font-size: 20pt; margin: 0in;">
<h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwus1ALBrf54zBycgB8cqjU7Zfbp-72noFlmKzt0H6zn3mLxoFO3unIebx2UDslcZtThBCHojFEK5o1Ouu71JDK_OT7xwJYF24FjrFhOa3qlsE_EKPpAhlEsT8R_sVwIe4X11Y2sDL1xnX/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwus1ALBrf54zBycgB8cqjU7Zfbp-72noFlmKzt0H6zn3mLxoFO3unIebx2UDslcZtThBCHojFEK5o1Ouu71JDK_OT7xwJYF24FjrFhOa3qlsE_EKPpAhlEsT8R_sVwIe4X11Y2sDL1xnX/s320/IMG_8439.JPG" width="320" /></a></div><span style="font-family: calibri; font-size: 11pt;"><br /></span></h2><h2 style="text-align: left;">
<span style="font-family: calibri; font-size: 11pt;">Ingredients - Sauce</span></h2>
</div>
<ul style="text-align: left;">
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 cup Mayo</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 HEAPING tablespoons of horseradish</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1-2 teaspoons creole mustard</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 green onions chopped</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 teaspoon tarragon vinegar</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2+ stalks celery (finely chopped)</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 clove garlic, minced ?</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 teaspoons Creole Seasoning, plus...</span></li><li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 Big pinches cayenne pepper (or Crab Boil)</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Juice of 1 large or 2 small Lemons</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1/2 teaspoon Sweet Hungarian Paprika</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 teaspoon Tomato paste</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">2 dashes of Tabasco</span></li><li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">4 dashes Worcestershire Sauce</span></li><li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">3 Mint Leaves, chopped finely (Optional)</span></li><li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 tablespoons Honey (Optional)</span></li><li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Zest and Juice of 2 Lemons?</span></li>
</ul>
<div style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt; margin: 0in;">
<h2 style="font-family: "calibri light";">
<span style="font-family: calibri; font-size: 11pt;">Ingredients</span></h2>
</div>
<ul style="text-align: left;">
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 batch of Sauce (above)</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">1 lb shrimp or crawfish tail meat (3+ raw whole Shrimp)</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Parsley, finely chopped</span></li>
</ul>
<div style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt; margin: 0in;">
<h2 style="font-family: "calibri light";">
<span style="font-family: calibri; font-size: 11pt;">Instructions</span></h2>
</div>
<ol style="text-align: left;">
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Combine all sauce ingredients in a glass bowl and mix thoroughly</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Gently fold in tail meat</span></li>
<li><span style="background-color: white; color: #222222; font-family: calibri; font-size: 11pt;">Top with chopped parsley</span></li>
</ol>
<ol style="background-color: white; color: #222222; direction: ltr; font-family: calibri; font-size: 11pt; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-20895503687689352302020-04-22T19:42:00.002-07:002020-04-22T19:42:31.800-07:00...and Cold Coush Coush<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7mnkwR6yPVgXC3EcTxPV2lEkAT_H0OwInm1hZ9xTdZd8T8WSVKwHzeJvYJgfFs9m35YvTb4r84X6rJqtC3sJ0xoRaBQrRNhwNPwybdgNJSTs6R8mhuEDXYEZP9GZVjXdWS2JO4uH-997/s1600/IMG_8179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7mnkwR6yPVgXC3EcTxPV2lEkAT_H0OwInm1hZ9xTdZd8T8WSVKwHzeJvYJgfFs9m35YvTb4r84X6rJqtC3sJ0xoRaBQrRNhwNPwybdgNJSTs6R8mhuEDXYEZP9GZVjXdWS2JO4uH-997/s320/IMG_8179.JPG" width="320" /></a></div>
<br />
<h2 style="text-align: left;">
<b><u>Ingredient</u></b></h2>
<br />
<ul style="text-align: left;">
<li>Day Old Cornbread</li>
<li>Milk</li>
<li>Sugar</li>
</ul>
<br />
<br />
<h2 style="text-align: left;">
<b><u>Instructions</u></b></h2>
<br />
<ol style="text-align: left;">
<li>Put a slice of cornbread ina bowl.</li>
<li>Sprinkle some sugar on top.</li>
<li>Pour milk over it all.</li>
<li>Enjoy like cereal in the middle of the night by the light of the refrigerator.</li>
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-64284514695473245102020-04-21T18:09:00.002-07:002023-05-02T20:22:10.725-07:00Fried Trout (Meuniere!)<div dir="ltr" style="text-align: left;" trbidi="on"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLNyT9lZ6ug4URDdoGL07FNQzRzU11N33-wxm5_mIJoH6xyfW-p1m2XufyMy2QNigyqByzliNg-Lt9EvFTUa-3Y3Z45D4s_2izPoDcN7A8fNaIB30s1eUl0qpE4If9afvUbXfcfdDz5mWALJko3Dr0Qkqx3kizagifs0EMyfFuVomxAqwQUjnAjyviw/s4032/IMG_3671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLNyT9lZ6ug4URDdoGL07FNQzRzU11N33-wxm5_mIJoH6xyfW-p1m2XufyMy2QNigyqByzliNg-Lt9EvFTUa-3Y3Z45D4s_2izPoDcN7A8fNaIB30s1eUl0qpE4If9afvUbXfcfdDz5mWALJko3Dr0Qkqx3kizagifs0EMyfFuVomxAqwQUjnAjyviw/w515-h386/IMG_3671.JPG" width="515" /></a></div><br /><u><br /></u></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><u><br /></u></b></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>Ingredients</u></b><br />
<br />
<ul style="text-align: left;">
<li>2 Jumbo/XL Eggs</li>
<li>1.5 cups half & half</li>
<li>0.5 cups Whole Milk</li>
<li>1 teaspoon Salt</li>
<li>1/2 teaspoon ground pepper</li>
<li>6 Speckled Trout Fillets</li>
<li>2+ Cups all-purpose flour</li>
<li>Frying Fat (I tend to use clarified butter)</li>
<li><a href="https://nolarecipes.blogspot.com/2020/04/brown-butter-meuniere-sauce.html">Meuniere Sauce</a></li>
<li>Lemon Wedges</li>
</ul>
<br />
<br />
<br />
<b><u>Instructions</u></b><br />
<br />
<ol style="text-align: left;">
<li>Make Wash - Whisk eggs, milk, half & half , salt, and pepper</li>
<li>Dust fillets with flour</li>
<li>Submerge in wash and allow excess to drip off.</li>
<li>Dredge fillets into flour then very gently shake off excess.</li>
<li>Fry in fat 4-5 minutes, until golden and floating.</li>
<li>Plate and top with <a href="https://nolarecipes.blogspot.com/2020/04/brown-butter-meuniere-sauce.html">Meuniere butter</a> and lemon wedges.</li>
<li>Serve immediately.</li>
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-51699989724951168782020-04-13T19:26:00.007-07:002020-06-08T20:50:12.735-07:00Brown Butter (Meuniere Sauce)<div dir="ltr" style="text-align: left;" trbidi="on"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfZUkEuNrU5qsgYulnSyqYPqGeTn8Q8Ug96kaBtAq6FvZjEFsMGsQTzkgF-TCttVykPPPWoP9RZpQteB9pi2k_zw3w-P4OFmq56q7BAg1ENQ5OGx1VAvKCjYmaozhKgsCm1tAECoajEj-/s3423/IMG_8522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfZUkEuNrU5qsgYulnSyqYPqGeTn8Q8Ug96kaBtAq6FvZjEFsMGsQTzkgF-TCttVykPPPWoP9RZpQteB9pi2k_zw3w-P4OFmq56q7BAg1ENQ5OGx1VAvKCjYmaozhKgsCm1tAECoajEj-/s320/IMG_8522.JPG" width="320" /></a></div><u><br /></u></b></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>Ingredients</u></b><br />
<ul style="text-align: left;">
<li>16-24 oz. Salted Butter (2 - 3 sticks)</li>
<li>Tablespoon Red Wine or Tarragon Vinegar</li>
<li>Juice from 1 Lemon</li>
</ul>
<br />
<br />
<u><b>Instructions</b></u><br />
<ol style="text-align: left;">
<li>If previously frying, leave the sediment from frying on the pan.</li>
<li>Turn heat up Medium High.</li>
<li>Add butter and brown. keep stirring/whisking and shaking the pan until the butter is brown.</li>
<li>Turn Heat off.</li>
<li>Add Vinegar and lemon juice (stand back)</li>
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-57086377210154790652020-04-11T22:39:00.001-07:002020-04-13T20:42:14.322-07:00Strawberry Lemonade<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguah-Tk3UouXq-JrECwGcb-rahXQoiD5OcDzJ5EK68Fr9wJA_2VrhmXl8Wj3ZVpaLlJ7WEYfcj8EivW2fyPzJ2Z0v18TYKAKewznzN0N4_I4tHHePFUhCb4OHMF-DG_aXrJ1lzxg2LzPUI/s1600/IMG_8071.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguah-Tk3UouXq-JrECwGcb-rahXQoiD5OcDzJ5EK68Fr9wJA_2VrhmXl8Wj3ZVpaLlJ7WEYfcj8EivW2fyPzJ2Z0v18TYKAKewznzN0N4_I4tHHePFUhCb4OHMF-DG_aXrJ1lzxg2LzPUI/s320/IMG_8071.jpeg" width="240" /></a></div>
<div class="p1" style="font-family: "Helvetica Neue"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><u><br /></u></b></div>
<div class="p1" style="font-family: "Helvetica Neue"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><u><br /></u></b></div>
<div class="p1" style="font-family: "Helvetica Neue"; font-size: 17px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><u>Strawberry Lemonade</u></b></div>
<ul class="ul1">
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: "menlo"; font-size: 10px; font-stretch: normal; line-height: normal;"></span>4 quarts water</li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: "menlo"; font-size: 10px; font-stretch: normal; line-height: normal;"></span>18 ounces sugar</li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: "menlo"; font-size: 10px; font-stretch: normal; line-height: normal;"></span>12 ounces of fresh squeezed lemon juice (Approximately 8-10 Large Lemons)</li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">1 Batch of <a href="https://nolarecipes.blogspot.com/2020/04/macerated-louisiana-strawberries.html">Macerated Strawberries (and Liquor)</a></li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: "menlo"; font-size: 10px; font-stretch: normal; line-height: normal;"></span>Ice</li>
</ul>
<div class="p2" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 14px;">
<span class="s2" style="text-decoration-line: underline;"></span><br /></div>
<div class="p4" style="font-family: "Helvetica Neue"; font-size: 14px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin-bottom: 2px;">
<b><u>Instructions</u></b></div>
<ol class="ol1">
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Prepare Sugar Water: Pour the sugar into pitcher (note: pour the sugar before the water). Add in the water. Whisk until the sugar is completely dissolved. </li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Seal (air tight) and place in fridge to chill for a minimum of 4 hours.</li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">After refrigerating, pour lemon juice into the sugar water. Whisk until completely mixed.<span class="Apple-converted-space"> </span></li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Put 2 ounces of <a href="https://nolarecipes.blogspot.com/2020/04/macerated-louisiana-strawberries.html">Macerated Strawberries and Liquor </a>into a tall glass and mash with a muddler or the back of a spoon.</li>
<li class="li3" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Add ice and lemonade, and stir.</li>
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-9916026733110028972020-04-11T22:13:00.004-07:002023-05-01T14:09:40.418-07:00Macerated Louisiana Strawberries<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfCcxt5uly_97zLG-s5yVJIBpqKNCtOI2KRX7sIBKgrlCQ9eJAG9nyfUTO3DZSBiROqMMVsR0e_GbmdceblbObuH8UhEy28BaCU2kqsNIjQWRxRhyI32xH6sDWFOS2yTmZ9R4bQMyAA7D/s1600/503A135A-1AF3-4961-AF5F-FF888BF72A54.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfCcxt5uly_97zLG-s5yVJIBpqKNCtOI2KRX7sIBKgrlCQ9eJAG9nyfUTO3DZSBiROqMMVsR0e_GbmdceblbObuH8UhEy28BaCU2kqsNIjQWRxRhyI32xH6sDWFOS2yTmZ9R4bQMyAA7D/s320/503A135A-1AF3-4961-AF5F-FF888BF72A54.jpeg" width="320" /></a></div>
<br />
<div class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<u><b>Ingredients</b></u></div>
<ul class="ul1">
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1 pint fresh Louisiana strawberries (washed, hulled and quartered)</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>2 teaspoon lime juice</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>2 tablespoons orange blossom honey</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1/2 teaspoon black pepper (freshly ground)</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1/2 cup sugar</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>pinch salt</li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: Menlo; font-size: 10px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"></span>1/4 cup Tawny Port (I use brandy when I am out of Port)</li>
</ul>
<div class="p2" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; min-height: 14px;">
<br /></div>
<div class="p1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
<b><u>Instructions</u></b></div>
<ol class="ol1">
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Combine all the ingredients in a glass ontainer and stir gently.<span class="Apple-converted-space"> </span></li>
<li class="li1" style="font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;">Seal container (air tight) and chill in the refrigerator for at least 2 hours, preferably overnight.</li>
</ol>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-30600152668751819112020-04-03T11:56:00.004-07:002022-03-28T09:37:17.709-07:00Stewed Baby Lima Beans (AKA Butter Beans)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-HjK7NdJJ8ZD9uH8ikQIkG2CBLYsdjp-1Z7iA3uZzTwwfz_t70C6GyAdHuG3I160h1oZSba7UlACyliF9pmRkYv6cZyw-NeX-Hl5fkDz4qb8mMDA0kPOfQ7bSbCYOhhHkZLprMKH7RUL/s1600/IMG_8026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-HjK7NdJJ8ZD9uH8ikQIkG2CBLYsdjp-1Z7iA3uZzTwwfz_t70C6GyAdHuG3I160h1oZSba7UlACyliF9pmRkYv6cZyw-NeX-Hl5fkDz4qb8mMDA0kPOfQ7bSbCYOhhHkZLprMKH7RUL/s320/IMG_8026.JPG" width="240" /></a></div>
<u><br /></u>
<u><br /></u>
<u>Ingredients:</u><br />
<br />
<ul style="text-align: left;">
<li>1 (1-pound) dried Baby Lima Beans</li>
<li>1 package Smoked Sausage, chopped</li>
<li>3 oz. bacon, cut into 1/2 inch squares</li>
<li>1 yellow onion, chopped</li>
<li>1 Bell Pepper Chopped</li>
<li>2 cloves garlic, minced</li>
<li>4-5 cups chicken stock or water (enough to cover the beans with 1/2" to 1" of fluid)</li>
<li>1 teaspoon salt, to taste</li>
<li>1/4 teaspoon freshly ground black pepper, to taste</li>
<li>3 Bay Leaves</li>
<li>2 tbsp Tarragon Vinegar</li>
<li>5 shakes Tabasco</li>
<li>1 tsp Creole Seasoning</li><li>Baking soda</li><li><span style="background-color: white;"><span>1 Batch of </span><a href="https://nolarecipes.blogspot.com/2020/05/no-bs-rice.html">No BS Rice</a></span></li>
</ul>
<br />
<br />
<br />
<br />
<u>Directions:</u><br />
<br />
<ol style="text-align: left;">
<li>Rinse and sort beans.</li>
<li>Soak the beans overnight in SALTED water</li>
<li>Put Bacon into the Instant Pot and sauté on medium until browned and slightly crispy, but still moist. Remove bacon, but leave bacon grease in Instant Pot.</li>
<li>Put Sausage into the Instant Pot and sauté on medium until browned and crispy. Remove sausage, but leave fat in Instant Pot.</li>
<li>Add the onions, a pinch of baking soda, and a pinch of salt into the rendered fat and sauté until translucent.</li>
<li>Add the bell pepper and a pinch of salt until the pepper is soft.</li>
<li>Add garlic and creole seasoning and sauté for 30 seconds.</li>
<li>Add the beans, bacon, sausage, vinegar, seasonings, and stock/water (enough to cover the beans with 1/2" to 1" of fluid) in the Instant Pot. Stir. Twist to lock the lid, and turn the valve to sealing.</li>
<li>Use Manual mode to cook at high pressure for 35 minutes. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.</li>
<li>Once completely vented, remove lid.</li>
<li>Remove 3-4 cups of beans from Instant Pot into a bowl and mash until uniformly smooth. Return mashed mixture to Instant Pot and stir into Pot.</li>
<li>Use Sauté mode on medium to reduce liquid and cook till thickened (Timer automatically sets for 30 minutes, this should be long enough).</li>
<li>Salt and pepper to taste.</li>
<li>Serve hot, <span style="background-color: white;">over </span><a href="https://nolarecipes.blogspot.com/2020/05/no-bs-rice.html" style="background-color: white;">No BS Rice</a>.</li>
</ol>
<br />
<br />
*If beans are not soft enough after cooking, put the lid back on and make sure the release valve is set to “sealing.” Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot.<br />
<br /></div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-81990701391819568312018-10-14T18:28:00.004-07:002018-10-14T18:28:52.437-07:00Oysters Rockefeller<div dir="ltr" style="text-align: left;" trbidi="on">
It's now full on oyster season, and <a href="https://nomenu.com/oysters-rockefeller/">Tom Fitzmorris has damned near cracked the code</a>. I love the story he tells about Bernard Guste not being able to use this recipe. It is close, but not exact though. maybe it is a difference in ovens, or chefs, but I had to make a couple of tweaks. Below is my adaptation:<br />
<br />
<br />
<b><u>Ingredients</u></b><br />
<br />
<ul style="text-align: left;">
<li>Four dozen oysters</li>
<li>Water from oysters + two cups</li>
<li>2 cups chopped celery</li>
<li>1 1/2 cups chopped green onion tops</li>
<li>2 cups chopped parsley, stems removed</li>
<li>1 cup chopped fresh fennel</li>
<li>1 cup chopped watercress</li>
<li>1/2 tsp. chopped fresh garlic</li>
<li>3 anchovy fillets</li>
<li>1 tsp. sugar</li>
<li>1/8 cup ketchup</li>
<li>1 tsp. salt</li>
<li>1/2 tsp. cayenne</li>
<li>1 tsp. white pepper</li>
<li>1 Tbs. Worcestershire sauce</li>
<li>4-5 dashes Peychaud’s bitters</li>
<li>2 sticks butter</li>
<li>1 cup flour</li>
<li>1 1/4 cups very fine plain bread crumbs</li>
<li>1/2 processed panko crubs</li>
</ul>
<br />
<br />
<b><u>Instructions</u></b><br />
<br />
<ol style="text-align: left;">
<li>Combine the vegetables and the anchovies in small batches and chop to a near-puree in a food processor, using the oyster water to help things along.</li>
<li>Combine this green slurry and the rest of the oyster water in a saucepan and cook over low heat, stirring every now and then, until the excess water is gone but the greens remain very moist. Add sugar, ketchup, salt, cayenne, Worcestershire sauce, bitters and food coloring.</li>
<li>Make a blond roux with the butter and flour. Blend well into the greens, until the sauce takes on a different, lighter texture. Then mix in the bread crumbs.</li>
<li>I bake mine on <a href="https://theoysterbed.com/">the Oyster Bed</a>, but if you’d like to bake this using oyster shells, serve on a bed of rock salt or on a napkin to keep the shells from rocking.Place large, fresh oysters onto Oyster Bed or into oyster shells, small ovenproof ramekins, or small au gratin dishes. Top each oyster with a generous tablespoon of sauce (or more, if you like). Bake 15 minutes in a preheated 450-degree oven, or until the top of the sauce has barely begun to brown (mine takes longer). Serve immediately.</li>
</ol>
<br />
Serves eight, a half dozen each.<br />
<br />
<h3 style="background-color: white; border: 0px; font-family: museo, serif; font-size: 26px; font-stretch: inherit; font-style: italic; font-weight: 300; line-height: 30px; margin: 20px 0px; padding: 0px; vertical-align: baseline;">
<br /></h3>
<ul class="ListRecipeOrReview" style="background-color: white; border: 0px; color: #003300; font-family: museo, serif; font-size: 18px; font-stretch: inherit; font-style: italic; line-height: 22px; list-style: none outside; margin: 10px 0px 10px 20px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><br /></li>
</ul>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-91476918181128926752018-10-04T14:40:00.000-07:002018-10-04T14:40:02.440-07:00Satsuma Old Fashioned<div dir="ltr" style="text-align: left;" trbidi="on">
I basically stole this recipe from Donald Link, with only some slight modifications. It's pretty perfect, so I didn't want to change it too much.<br />
<br />
<b><u>Ingredients</u></b><br />
<br />
<ul style="text-align: left;">
<li>1 Satsuma</li>
<li>1 maraschino cherry and juice</li>
<li>2 dashes of Fee Brothers Orange Bitters</li>
<li>4-5 dashes of Peychaud Bitters</li>
<li>3/4 ounce of simple syrup</li>
<li>1.5 oz. Bourbon</li>
</ul>
<div>
<b><u>Method</u></b></div>
<div>
<ol style="text-align: left;">
<li>In an old-fashioned glass muddle satsuma wedges with cherry juice and bitters.</li>
<li>Fill Glass with Ice.</li>
<li>Pour bourbon and and simple syrup.</li>
<li>Stir until cold, garnish with cherry. </li>
</ol>
</div>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-9866689754407523012018-09-06T14:47:00.002-07:002018-09-06T14:49:21.614-07:00Citrus Punch<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients<br />
<br />
<ul style="text-align: left;">
<li>1 Bottle Light Rum</li>
<li>5 Cans Frozen Lemonade Concentrate</li>
<li>3 Cans Frozen Limeade Concentrate</li>
<li>10 Cans Water (add extra as necessary)</li>
</ul>
<div>
Instructions</div>
<div>
<ol style="text-align: left;">
<li>Freeze</li>
<li>Stir Occasionally while Freezing</li>
<li>Once Frozen Serve in Punch Bowl</li>
</ol>
</div>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-57131718243762941512018-08-29T09:42:00.001-07:002020-04-28T12:50:07.058-07:00Crawfish Monic-ish<div dir="ltr" style="text-align: left;" trbidi="on">
<u>Ingredients</u><br />
<span style="white-space: pre;"> </span><br />
3 <span style="white-space: pre;"> </span>cups of Half and Half<br />
1.5 <span style="white-space: pre;"> </span>cups Heavy Cream<br />
2 <span style="white-space: pre;"> </span>Sticks of Butter<br />
2 <span style="white-space: pre;"> </span>bunch of green onions<br />
10 <span style="white-space: pre;"> </span>Cloves of Garlic<br />
4<span style="white-space: pre;"> </span>teaspoons of Creole Seasoning<br />
0.75<span style="white-space: pre;"> </span>cups Parmesean Cheese<br />
0.75<span style="white-space: pre;"> </span>cups chopped onion<br />
1<span style="white-space: pre;"> </span>pound crawfish tails<br />
2<span style="white-space: pre;"> </span>pound of pasta<br />
Parsley<span style="white-space: pre;"> </span><br />
Cayenne<br />
Salt & Fresh-Ground Black Pepper to taste<span style="white-space: pre;"> </span><br />
<span style="white-space: pre;"> </span><br />
<u>Instructions</u><br />
<ol style="text-align: left;">
<li>Cook Pasta, al dente, according to instructions. (I do NOT rinse pasta)</li>
<li>Saute Onions in Melted Butter</li>
<li>Add Dairy (H&H, Heavy Cream), reduce</li>
<li>Add Seasonings</li>
<li>Add Crawfish Tails</li>
<li>Toss with Pasta</li>
<li>Serve with Cheese</li>
</ol>
<br />
<div>
<br /></div>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0tag:blogger.com,1999:blog-8001779720561420451.post-83508758850150985082018-03-24T22:26:00.006-07:002020-10-21T10:17:38.191-07:00Cajun Stewed Pork<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; line-height: 14.4pt;"><strong><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yw52K26gNy0zM57onfC5ptRTaNxTBEyLLpSMHWq5FNvu3rdbc7F_5utcER365q2ZHRTCd7-A9kGVrk272w5_5-xro5gwq66IefQUrdr7kiokQ8FpW8WCYBgx295xtTXMhNzqsbp04_d3/s4032/IMG_9063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yw52K26gNy0zM57onfC5ptRTaNxTBEyLLpSMHWq5FNvu3rdbc7F_5utcER365q2ZHRTCd7-A9kGVrk272w5_5-xro5gwq66IefQUrdr7kiokQ8FpW8WCYBgx295xtTXMhNzqsbp04_d3/s640/IMG_9063.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit; font-size: 9pt;"><br /></span></u></strong></div><div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<strong><u><span style="font-family: inherit; font-size: 9pt;">Ingredients</span></u></strong></div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<span style="font-family: inherit; font-size: 9pt;"></span><br />
<div class="MsoNormal" style="background: white; color: black; font-style: normal; font-weight: 400; letter-spacing: normal; line-height: 14.4pt; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin: 0px;"><ul style="text-align: left;"><li><span style="font-family: inherit;">4 Large Pork chops or 6-8 pork loin medallions (pounded thin)</span></li><li><span style="font-family: inherit;">¾ cup <a href="http://nolarecipes.blogspot.com/2014/11/roux.html">Dark Roux</a></span></li><li><span style="font-family: inherit;">½ cup of butter (1 stick of butter)</span></li><li><span style="font-family: inherit;">1 large yellow onion, diced</span></li><li><span style="font-family: inherit;">½ cup of flour</span></li><li><span style="font-family: inherit;">2 ribs of celery</span></li><li><span style="font-family: inherit;">1 clove of garlic, crushed</span></li><li><span style="font-family: inherit;">½ large bell pepper, diced</span></li><li><span style="font-family: inherit;">3 green onions</span></li><li><span style="font-family: inherit;">½ bunch of parsley</span></li><li><span style="font-family: inherit;">2-2.5 cups of chicken stock</span></li><li><span style="font-family: inherit;">1 bay leaf</span></li><li><span style="font-family: inherit;">1-2 Tablespoon Kitchen Bouquet</span></li><li><span style="font-family: inherit;">Creole Seasoning (i.e. Tony's, Zatarain's, etc.)</span></li><li><span style="font-family: inherit;">Tabasco</span></li><li><span style="font-family: inherit;">Baking Soda</span></li></ul>
</div>
</div>
</div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<span style="font-family: inherit;"><strong><u>Method</u></strong><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<br />
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Dredge the Pork pieces in flour. Saute pork cutlets in butter until browned on the outside. Set cutlets aside</span></li>
<li><span style="font-family: inherit;">Sauté onion (with a pinch of salt and a pinch of baking soda) in butter used for frying pork pieces. Once fully translucent place aside with other vegetables.</span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Once the roux is ready add in the bell pepper and celery (with a pinch of salt), and sauté 2-3 minutes.</span></span></li>
<li><span style="font-family: inherit;">Add garlic, bay leaf, and creole seasoning; saute for 30 seconds before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed.</span></li>
<li><span style="font-family: inherit;">Cover and allow to simmer for 10 minutes, stirring occasionally.</span></li>
<li><span style="font-family: inherit;">Add to the mixture, the pork, a liberal shaking of the creole seasoning, kitchen bouquet, and a dash or 2 of tabasco.</span></li>
<li><span style="font-family: inherit;">Re-cover and simmer (stirring occasionally) for 45 minutes.</span></li>
<li><span style="font-family: inherit;">Serve over <a href="https://nolarecipes.blogspot.com/2020/05/no-bs-rice.html">No BS Rice</a>, OR, even better, over <a href="http://nolarecipes.blogspot.com/2017/12/cajun-rice-dressing.html">Cajun Rice Dressing</a>.</span></li>
</ol>
</div>
<div class="MsoNormal" style="background: white; line-height: 14.4pt;">
<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 14.4pt;">
</div>
</div>
</div>
CoastingThroughTheSouthhttp://www.blogger.com/profile/10717316028234034496noreply@blogger.com0