What is the recipe for My Dad's Shrimp, Crab & Oyster Gumbo?

[Evo]

Actually I did notice that one, that's why I thought I'd post that cabbage recipe here

Here's the Kim chee one again:

1 large head chinese cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated


1.) Cut cabbage into pieces, 1-inch long and 1-inch wide.
2.) Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3.) Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin
slices. Wash salted cabbage three times with cold water. Add the onions,
garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well.
Cover and let stand for a few days.
4.) Taste mixture every day. When it is acid enough, cover and refigerate
up to 2 weeks. Makes about 1 quart.

I bought half a kilo of Kim chee at the chinese store last week and treat myself every night with half a bowl as a snack soooo incredibly yummy :!)

I'm making some this weekend, thanks Monique!

 

[wolram]

Wolram, here is one of my favorite chili recipes.

WICK FOWLER'S CHILI
Yield: 8 servings
Heat Scale: Hot

Nowadays it's easy to re-create the chili that Wick used in the first cook-off against H. Allen Smith--just buy some of the famous Wick Fowler 2-Alarm Chili Mix. Or, you can follow the recipe below, which chili legend holds is Wick's original version that he cooked in Terlingua in 1967. Remember to remove the Japanese chiles and the chilipiquins before serving. If this chili is too hot, Wick recommended drinking a pint of buttermilk.

3 pounds chili-grind beef, mostly lean
1 1/2 cups canned tomato sauce
Water as needed
1 teaspoon Tabasco sauce
3 heaping tablespoons chile powder
1 teaspoon oregano
1 teaspoon cumin powder
2 onions, chopped
6 or more cloves garlic, chopped
1 teaspoon salt
1 teaspoon cayenne
1 tablespoon paprika
12 or more whole dried Japanese chiles (very hot)
6 to 8 chilipiquins (very, very hot)
3 tablespoons flour for thickener

Sear the meat in a large skillet until gray in color. Transfer the meat to a chili pot, along with the tomato sauce and enough water to cover the meat about ½ inch, mixing well. Stir in the Tabasco, chili powder, oregano, cumin, onions, garlic, salt, cayenne, and paprika. Add the Japanese chiles and chilipiquins, taking care not to break them open. Let simmer for 1 hour and 45 minutes, stirring gently at intervals.

About 30 minutes before the end of the cooking time, skim off any grease that has risen to the top. Mix the flour with a little water to make it liquid without lumps. Add this paste to ingredients in the pot and blend in thoroughly. Adjust salt and seasonings. Unless you are chili hungry at the moment, let the chili remain in the pot overnight, then reheat and serve. Freeze any chili left over. Serve with sliced or chopped onions and pinto beans on the side

edit: Since I prefer to have skin on my lips after eating chili, I leave out the Japanese chiles and chilipiquins. Sometimes I add a bay leaf and a bottle of beer for a change.

I know chili is better when it has matured but i couldn't resist a serving
for that long, and i will have plenty to save

 

[wolram]

BY Moonbear Anyway, I'm really glad Evo posted that hummus recipe! I've been practically living on that stuff lately. It takes about 5 minutes to prepare and I have several days of snacking out of it to keep my energy up. I did cut back on the garlic after the first batch (the recipe called for 4 cloves, I put 8 into the first batch...it was delicious, and I certainly had no fear of vampires while eating it, but I'm afraid I may have smelled somewhat offensive to those around me, so this time I cut it back to 5 cloves, and I think it's more reasonable now).

Do you not know that is a myth spread by vampires ,they love garlic and want their take aways ready flavoured.

 

[Moonbear]

Do you not know that is a myth spread by vampires ,they love garlic and want their take aways ready flavoured.

And all this time I thought they stayed away because of all the garlic I ate. Now I learn they just don't like me.

 

[wolram]

And all this time I thought they stayed away because of all the garlic I ate. Now I learn they just don't like me.

I am sure it is the Humus keeping them away, they like carnivores best, which
reminds me, i saw an article about the best way to cook meat, it said, Take
a blow torch and seer the meat all round,then cook for a very long time in low
oven 120F i think, ever cooked meat that way?

 

[Ivan Seeking]

I was checking my book for a marinade that we have used and found that interesting section in TJOC.

Beaver Tail
Hold over open flame until the rough skin blisters. Remove from heat. When cool, peel off skin and roast until tender.

It seems that muskrat goes well with cloves and thyme. Porcupine goes better with onions and pepper. And raccoon is best when stuffed with sweet potato and apple dressing. For stuffed boar's head, be sure to get the head complete with eyes, teeth, and brains in tact!

Okay, enough of that.

This is a great marinade that we have used for beef or pork BBQ; esp kebabs.

1.5 c flat beer
0.5 t salt
2 minced cloves garlic
1 T dry mustard
1 t ground ginger
3 T soy sauce
0.125 t hot pepper sauce [ I used more like 1.0]
2 T honey
4 T marmalade

marinade [in fridge] for 4 hours and then use liberally quantities while on the BBQ

 

[wolram]

In our neck of the woods we bake hedge hog in clay, when you crack the clay
open the skin is stuck to it, so no skinning needed, it is best cooked in the
embers of an out door wood fire.

 

[Monique]

I am sure it is the Humus keeping them away, they like carnivores best, which
reminds me, i saw an article about the best way to cook meat, it said, Take
a blow torch and seer the meat all round,then cook for a very long time in low
oven 120F i think, ever cooked meat that way?

Yesterday evening I saw a program about food, part of it was a guy visiting a club serving the best steak in town. Apparently the best way to eat steak is to let 'to die' for 12 weeks (they used the dutch word "besterven", not sure how to translate it), that is three months! they then seered it in a 1900 fahrenheit oven, 1000 celcius.

 

[zanazzi78]

Zanazzi, could this method be used for fish?

Yep you can smoke just about any thing. I saw a program on tv yesterday where they smoked a bag of muscles!

edit: Ok now i`ve just read Evo`s reply, and she`s already answered the question. I really should read the full thread.

 

[hypatia]

Aged beef has a much stronger flavor, and it is more tender. It has something to do with the structure of collagen, muscle fibers and enzymes. Aged beef is much more expensive, as it has a shorter shelf life. You need to go to specialty stores to get it, or have it shiped to you from a packing house. Many of the worlds best steak houses use only aged beef.

 

[wolram]

Aged beef has a much stronger flavor, and it is more tender. It has something to do with the structure of collagen, muscle fibers and enzymes. Aged beef is much more expensive, as it has a shorter shelf life. You need to go to specialty stores to get it, or have it shiped to you from a packing house. Many of the worlds best steak houses use only aged beef.

We call it sylvester stallone steak

 

[Ivan Seeking]

they then seered it in a 1900 fahrenheit oven, 1000 celcius.

That's the key to cooking steak: You can't have enough heat. On the BBQ, the biggest trouble is preventing a runaway fire at such high temps. But my steaks sit about 1/2 inch above the hottest coal and wood fire that I can manage. Rotate freqently for even heating but flip only once. And never overcook a good steak. With a hot fire, a 1 Lb steak should take about [edit] five to six minutes to cook. Anything past eight minutes is probably ruined.

You have to be careful though as I have ignited an entire BBQ this way - the burning paint on the outside produced flames up to ten feet high.

 

[Evo]

I made couscous tonight. This is one of the most requested meals from my daughters. My version is a stew with chicken, zucchini, carrots and chickpeas (garbanzos). It's a variation of the Algerian couscous with lamb my mother made (my girls don't like lamb). I use a packaged stew mix for the seasoning, but the company changed their ingredients and it's not as good as it used to be. I guess I am going to have to experiment to come up with my own seasonings again. I do not put any weird stuff like raisins or cinnamon in it. This is REAL food.

My older daughter doesn't even eat the chicken, she only wants the vegetables over the couscous (but the chicken imparts a lovely flavor).

 

[Evo]

Yep you can smoke just about any thing. I saw a program on tv yesterday where they smoked a bag of muscles!

Mmmmm, smoked mussels are good!

zanazzi, I had to buy a smoked turkey today because of your post. I love smoked meat.

 

[wolram]

Mmmmm, smoked mussels are good! .

I love mussels, but you just can not get fresh ones where i live, only the
packed ones in butter I had the best ever ones in Holland, thats
where i learned to use the shell as a fork.
The last ones i bought from the only fish monger in our local town, 75% did not
open, what a waste i chucked the lot, and i was so looking forward to them

 

[Monique]

She had non-specific instructions to reduce the amount of tahini from what the recipe calls for. I found it tastes really good with 1/2 c of tahini (sorry, don't have the metric conversion on hand at the moment), and I used the juice from one whole large lemon, which is a little more than the recipe calls for, but it'll spare you from dirtying another measuring cup. The recipe says to add 1/2 c of water too (I think that's how much it said). I would suggest adding the water gradually until you get the texture you like. I like hummus nice and thick for dipping pita bread in, so only used about 1/4 c of water and it came out just right for my preferences.

I made it today and it was yummy! next time I should reduce the tahini though.. actually, I think I'll make one with grated ginger tomorrow, that should be good!

 

[zanazzi78]

I love mussels, but you just can not get fresh ones where i live, only the
packed ones in butter I had the best ever ones in Holland, thats
where i learned to use the shell as a fork.
The last ones i bought from the only fish monger in our local town, 75% did not
open, what a waste i chucked the lot, and i was so looking forward to them

Ah the joy of living by the coast!

Actually i think i need to add this to the "whats good" thread ...

 

[zanazzi78]

That's the key to cooking steak: You can't have enough heat. On the BBQ, the biggest trouble is preventing a runaway fire at such high temps. But my steaks sit about 1/2 inch above the hottest coal and wood fire that I can manage. Rotate freqently for even heating but flip only once. And never overcook a good steak. With a hot fire, a 1 Lb steak should take about [edit] five to six minutes to cook. Anything past eight minutes is probably ruined.

You have to be careful though as I have ignited an entire BBQ this way - the burning paint on the outside produced flames up to ten feet high.

If you part the coals the fat from the steak drips into the gap! you still get all the heat but none of the combustion

 

[zanazzi78]

I made couscous tonight. This is one of the most requested meals from my daughters. My version is a stew with chicken, zucchini, carrots and chickpeas (garbanzos). It's a variation of the Algerian couscous with lamb my mother made (my girls don't like lamb). I use a packaged stew mix for the seasoning, but the company changed their ingredients and it's not as good as it used to be. I guess I am going to have to experiment to come up with my own seasonings again. I do not put any weird stuff like raisins or cinnamon in it. This is REAL food.

My older daughter doesn't even eat the chicken, she only wants the vegetables over the couscous (but the chicken imparts a lovely flavor).

I`v recently started eating couscous bought from the supermarket but i have no idea how to make these dishes. Would you mind giving your recipe?

 

[Ivan Seeking]

If you part the coals the fat from the steak drips into the gap! you still get all the heat but none of the combustion

That reduces the heat. Reduced heat is bad. So I let it get to max temp and near flaming, and then shut the lid for smoking. If the temp starts to drop, I open the lid to stoke the coals. But if you time it right, you don't need to open the lid until its time to flip the steaks. By the time that is done and I am ready to shut the lid, the flames are beginning to roar again. That allows for maximum smoking and maximum heat, but with no runaway flame.

 

[Evo]

Here's a pound cake recipe I found and it made me think of Zz and his world famous Blueberry Poundcake. I haven't made this yet, but it sounds yummy.

Lemon Butter Pound Cake

1 pound (2 cups) butter, softened (do not use margarine)
2 ½ cups powdered sugar
6 eggs
2 teaspoons grated lemon peel
3 Tablespoons Lombardi Cream of Limoncello
4 Cups all-purpose flour
1 Tablespoon baking Powder
2 Tablespoons Poppy seeds

Glaze:
1 Cup Powdered sugar
1 Tablespoon Limoncello
1 Tablespoon Lemon juice
1 Tablespoon Milk

Heat oven to 350F.
In large bowl, beat butter until light and fluffy. Gradually add powdered sugar; mix well. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 Tablespoons Limoncello and poppy seeds. At low speed, gradually beat in flour and baking powder, blend well.

Bake at 350F for 1 hour 15 minutes at 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
In small bowl, combine glaze ingredients adding enough Limoncello for desired drizzling consistency; blend until smooth. Drizzle over cake.
Yield: 16 servings

Recipe courtesy of Linda Otto

http://www.lombardicompany.com/poundcake.htm

 

[Astronuc]

Recipe reminder for Evo

golden potatoes, mayonaise, pickles, dijon mustard, horseradish, onions, jalapenos, salt & pepper

 

[Evo]

It may have to wait until I make another batch, I just throw in what looks right and then adjust to taste. Spawn e-mailed me again requesting that I write all of my recipes down for her. I guess I need to do that soon.