Recipes
- Thread starter nitro
- Start date
all you need right here..eat "hearty" or don't eat at all 
http://farm3.static.flickr.com/2022/2320238394_186c5e8a8a.jpg
http://farm3.static.flickr.com/2022/2320238394_186c5e8a8a.jpg
Add this .....
<img src=http://content.costco.com/Images/Content/Product/433677b.jpg>
To that ...
Now you're done.
- Spydertrader
<img src=http://content.costco.com/Images/Content/Product/433677b.jpg>
To that ...
Quote from fhl:
<img src="http://www.grilling-steak.com/wp-content/uploads/99d0793a43106c4.jpg" />
Light grill, throw on steaks. Remove when done. Eat.
And don't tell killthesunshine.
Now you're done.
- Spydertrader
Don't forget to drink the environmentally friendly red wine!
This is an old favorite of mine. A real cajun taught me a version of this using maui maui and shrimpo. I like shrimp and sausage, so that's what it calls for, but you could use just about anything....chicken...pork...or any firm fish.
Saute some flour in oil, about equal parts, maybe just a tad more flour. I would use 3-4 Tbl each. You want to SLOWLY brown this till its the color of cocoa. This is called a roux.
Next, add some chopped onion, celery and green pepper and a couple of cloves of smashed garlic. This is the Holy Trinity of all cajun cooking. Be sure and stir. It will burn. After a while the onion will become translucent. Then add the sausage. I use Mild Italian, maybe 3 links chopped up. Once this browns add a can of tomatoes or fresh if you have them. I use Rotelle (?) a couple of small can with jalepenos (or one large can regular). Then I add a cup of uncooked rice and about 2 cups of chicken stock. Once the rice is almost done, add at least a pound of raw peeled and deviened shrimp. These only need to cook a little. When the rice is done, its ready.
If you Google "courtboullion" you can find some other verions. The cajun's pronouce it "coubion" (coo-be-on)
Saute some flour in oil, about equal parts, maybe just a tad more flour. I would use 3-4 Tbl each. You want to SLOWLY brown this till its the color of cocoa. This is called a roux.
Next, add some chopped onion, celery and green pepper and a couple of cloves of smashed garlic. This is the Holy Trinity of all cajun cooking. Be sure and stir. It will burn. After a while the onion will become translucent. Then add the sausage. I use Mild Italian, maybe 3 links chopped up. Once this browns add a can of tomatoes or fresh if you have them. I use Rotelle (?) a couple of small can with jalepenos (or one large can regular). Then I add a cup of uncooked rice and about 2 cups of chicken stock. Once the rice is almost done, add at least a pound of raw peeled and deviened shrimp. These only need to cook a little. When the rice is done, its ready.
If you Google "courtboullion" you can find some other verions. The cajun's pronouce it "coubion" (coo-be-on)
Shrimp=beef?
I think not.
Seriously nitro, grow some fresh herbs, or buy the best , fresh as you can get locally.
There are thousands of sites out there, everyone has to eat after all,
http://www.cooks.com/
http://allrecipes.com/
It's never to late, to learn how to actually cook food.
Obviously, I'm a believer in fresh herbs, can make or break a dish.
I think not.
Seriously nitro, grow some fresh herbs, or buy the best , fresh as you can get locally.
There are thousands of sites out there, everyone has to eat after all,
http://www.cooks.com/
http://allrecipes.com/
It's never to late, to learn how to actually cook food.
Obviously, I'm a believer in fresh herbs, can make or break a dish.
So nitro have to start with something to have all the time in his kitchen.
Here are some things.
Chicken and beef stock paste. ({Better than Bouillion} brand)
Rice
Pasta
Can beans
Can tomatoes
Flour (whole grain)
Sugar
Frozen vegetable
Cooking oil
Iron skillet
Dutch oven.
Acronym, you can think of something more for nitro to start?
Pretty funny everyone must spice up their meat to make it palatable