farmerlor
Lovin' The Homestead
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Thanks guys, I'm off to get Greg in touch with his Cajun roots.
The REAL FOOD recipe thread
- Thread starter Wifezilla
- Start date
Dace
Revolution in Progress
I saw this prepared on the View and it looked awesome. The hostes all tried it and raved about it. My family is not a fan of eggplant (yet!) but I thought you may like this as a noodle substitution.
Guests: Alton Brown
Eggplant Pasta
From Good Eats: The Early Years
1 large eggplant, about 1 pound
kosher salt
1 tablespoon olive oil
1/4 teaspoon garlic minced
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon basil chiffonade
2 tablespoons Parmesan cheese grated
1 tablespoon breadcrumbs
Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices. (I would use a mandolin for this.)
Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
Heat a 10-inch saut pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.
Yield: 2 servings
Guests: Alton Brown
Eggplant Pasta
From Good Eats: The Early Years
1 large eggplant, about 1 pound
kosher salt
1 tablespoon olive oil
1/4 teaspoon garlic minced
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon basil chiffonade
2 tablespoons Parmesan cheese grated
1 tablespoon breadcrumbs
Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices. (I would use a mandolin for this.)
Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
Heat a 10-inch saut pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.
Yield: 2 servings
noobiechickenlady
Almost Self-Reliant
Mmmm, eggplant. That looks fantastic!
big brown horse
Hoof In Mouth
Oh Dace that looks easy and delicious!
SKR8PN
Late For Supper
This is an interesting substitution for the usual pumpkin pie.
Baked Whole Pumpkin
Serves 8
This dish was a favorite of George Washington. While it was called a pie in the old days, its certainly not what we call a pie now. Here the custard pie is found inside the pumpkin and the whole thing is to be served up with a bit of anticipation for a very different pumpkin desert.
1 pumpkin, 5-7 pounds
teaspoon freshly grated nutmeg
6 whole eggs
1 teaspoon cinnamon
2 cups whipping cream
teaspoon ginger
cup brown sugar( I use Tubinado instead)
1 Tablespoon molasses
2 Tablespoons butter
Cut the lid off the pumpkin just as you would for a Jack-O-Lantern.
Remove the seeds and save for toasting later.
Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with this mixture and top with the butter.
Cover with the pumpkin lid and place in a baking pan. Bake at 350 for 1-1 hours, or until has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.
Baked Whole Pumpkin
Serves 8
This dish was a favorite of George Washington. While it was called a pie in the old days, its certainly not what we call a pie now. Here the custard pie is found inside the pumpkin and the whole thing is to be served up with a bit of anticipation for a very different pumpkin desert.
1 pumpkin, 5-7 pounds
teaspoon freshly grated nutmeg
6 whole eggs
1 teaspoon cinnamon
2 cups whipping cream
teaspoon ginger
cup brown sugar( I use Tubinado instead)
1 Tablespoon molasses
2 Tablespoons butter
Cut the lid off the pumpkin just as you would for a Jack-O-Lantern.
Remove the seeds and save for toasting later.
Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with this mixture and top with the butter.
Cover with the pumpkin lid and place in a baking pan. Bake at 350 for 1-1 hours, or until has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.
SKR8PN
Late For Supper
I have had some of these for a loooong time, BUT, have NO idea where I got some of the recipes I am going to post. I am a member of several message boards, some of these came from other members of those boards, some of them are old family recipes that my mother or her mother handed down.
Beef and cherry stew
2 - 3 lbs. beef chuck roast
1/2 lb bacon [ Or fatback, salt pork, maybe cajun tasso? ]
1 medium onion
1/2 lb dried tart cherries
2 - 3 cups beef stock
1 cup red wine
1/2 cup flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
cooking oil
Cube beef into 1/2 inch or so chunks. Mix flour, salt, pepper and
garlic in a large bowl. Toss beef cubes in flour to lightly coat.
[Your favorite rub may be used to flavor the flour if you wish.]
Dice bacon, coarsely chop onion. Fry bacon in a large skillet over
medium heat until a few tablespoons or so of fat has rendered out.
Add onion, continue to cook for 5 - 6 minutes until onion softens.
Transfer bacon bits and onion to a large pot, reserving bacon fat in
skillet.
Brown beef in skillet in batches, don't crowd. Add more oil to
skillet if neccessary. Put browned beef in pot with bacon and onion.
Add stock and wine to skillet, bring to a boil, scraping up bits of
browned beef. Add stock mix to pot. Simmer on low heat for about an
hour. Add dried cherries, simmer until beef is tender, adding more
stock, salt, pepper or wine if needed for your desired result, maybe a pinch of sugar if the cherries are too tart.
Beef and cherry stew
2 - 3 lbs. beef chuck roast
1/2 lb bacon [ Or fatback, salt pork, maybe cajun tasso? ]
1 medium onion
1/2 lb dried tart cherries
2 - 3 cups beef stock
1 cup red wine
1/2 cup flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
cooking oil
Cube beef into 1/2 inch or so chunks. Mix flour, salt, pepper and
garlic in a large bowl. Toss beef cubes in flour to lightly coat.
[Your favorite rub may be used to flavor the flour if you wish.]
Dice bacon, coarsely chop onion. Fry bacon in a large skillet over
medium heat until a few tablespoons or so of fat has rendered out.
Add onion, continue to cook for 5 - 6 minutes until onion softens.
Transfer bacon bits and onion to a large pot, reserving bacon fat in
skillet.
Brown beef in skillet in batches, don't crowd. Add more oil to
skillet if neccessary. Put browned beef in pot with bacon and onion.
Add stock and wine to skillet, bring to a boil, scraping up bits of
browned beef. Add stock mix to pot. Simmer on low heat for about an
hour. Add dried cherries, simmer until beef is tender, adding more
stock, salt, pepper or wine if needed for your desired result, maybe a pinch of sugar if the cherries are too tart.
SKR8PN
Late For Supper
Absolutely the best Jalapeno Corn bread recipe on the planet.
Heywood's Jalapeno Cornbread.
3 eggs
8oz. sour cream
1/2 tsp baking soda
1 tsp salt
3 jalapenos diced
1/4 cup evoo oil
16oz can cream corn
1 1/2 cups chopped green onions
1 1/4 cup yellow corn meal
8oz. Monterey jack cheese
4oz. Jalapeno cheese.
The secret to any good cornbread is a hot cast iron skillet. Place your skillet and the oil in the oven set at 350 degrees before you start the recipe. Mix all the wet ingredients together including 2/3 of the grated cheeses combined. Mix all the dry ingredients together in a separate bowl. When the skillet is hot, mix the wet and dry ingredients together and pour the hot oil out of the skillet into the mixture. Stir quickly and pour batter into skillet. Cover the top with the remaining 1/3 of the grated cheese and place in the oven for 40 minutes or until golden brown. This is so good it doesn't require butter, but I butter it anyway.
I know this one has cheese in it, but it is still OMG to die for!
Heywood's Jalapeno Cornbread.
3 eggs
8oz. sour cream
1/2 tsp baking soda
1 tsp salt
3 jalapenos diced
1/4 cup evoo oil
16oz can cream corn
1 1/2 cups chopped green onions
1 1/4 cup yellow corn meal
8oz. Monterey jack cheese
4oz. Jalapeno cheese.
The secret to any good cornbread is a hot cast iron skillet. Place your skillet and the oil in the oven set at 350 degrees before you start the recipe. Mix all the wet ingredients together including 2/3 of the grated cheeses combined. Mix all the dry ingredients together in a separate bowl. When the skillet is hot, mix the wet and dry ingredients together and pour the hot oil out of the skillet into the mixture. Stir quickly and pour batter into skillet. Cover the top with the remaining 1/3 of the grated cheese and place in the oven for 40 minutes or until golden brown. This is so good it doesn't require butter, but I butter it anyway.
I know this one has cheese in it, but it is still OMG to die for!
SKR8PN
Late For Supper
If my wife has been extra special good,I make this one for her. 
Chicken and Apples in Honey Mustard Sauce
Preparation time: 30 minutes.
1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt
Freshly ground black pepper
1 Tbsp honey
1 Tbsp mustard
2 Tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 Tbsp olive oil
2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, see cooking apples chart)
1/2 cup chicken broth
Fresh parsley
Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.
I like to serve this over rice. Serves 4.
Chicken and Apples in Honey Mustard Sauce
Preparation time: 30 minutes.
1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt
Freshly ground black pepper
1 Tbsp honey
1 Tbsp mustard
2 Tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 Tbsp olive oil
2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, see cooking apples chart)
1/2 cup chicken broth
Fresh parsley
Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.
I like to serve this over rice. Serves 4.
SKR8PN
Late For Supper
This is my Jambalaya recipe. We PREFER to use the alligator tail in place of the chicken, but living in Ohio makes getting 'gator tail an expensive endeavor at times. 
* 3 to 4 pounds chicken pieces (or 2.5 lbs of gator tail)
* 1/4 cup extra virgin olive oil
* 1 green bell pepper, chopped
*1 small red bell pepper, chopped, optional
*1 cup of mushrooms
* 1/2 cup chopped onion( I used more like a cup)
* 1 clove garlic, minced
* 1 1/2 cups long-grain rice, uncooked (2 cups)
* 2 teaspoons salt
* 2 1/2 tablespoons Worcestershire sauce
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon Tabasco sauce (or add ground pepper seeds to taste)
* 3 cups water
* 8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp
PREPARATION:
Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender.
Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.
Jambalaya recipe serves 6.
* 3 to 4 pounds chicken pieces (or 2.5 lbs of gator tail)
* 1/4 cup extra virgin olive oil
* 1 green bell pepper, chopped
*1 small red bell pepper, chopped, optional
*1 cup of mushrooms
* 1/2 cup chopped onion( I used more like a cup)
* 1 clove garlic, minced
* 1 1/2 cups long-grain rice, uncooked (2 cups)
* 2 teaspoons salt
* 2 1/2 tablespoons Worcestershire sauce
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon Tabasco sauce (or add ground pepper seeds to taste)
* 3 cups water
* 8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp
PREPARATION:
Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender.
Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.
Jambalaya recipe serves 6.
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