Discussion in 'Recipes' started by locoguano, Jan 22, 2008.
Just wanted to see what everyone cooks...
You looked kind of lonely in this thread loco. So, I decided to help you out.
Here is my personal favorite and specialty that I cook every year while tailgating.
Big Wee's Pastalaya: C/O my dad and my brother
192 (1 ½ gal) OZ OF LIQUID FOR 5 POUNDS OF PASTA. FOR THIS RECIPE, YOU WILL NEED 1 &1/2 GALLON (192 OZS) PLUS 3 CUPS (24 OZS) OF LIQUID. YOU MEASURE THE CHICKEN AND BEEF BROTHS AND MAKE UP THE DIFFERENCE WITH WATER.
5 POUNDS OF # 3 PASTA (SPHAGETTI)
5 # PORK
3# SMOKE SAUSAGE
1 SMALL JAR OF MINCED GARLIC
2 CANS OF ROTEL TOMATOES
2 CAN OF CREAM OF MUSHROOM SOUP
1 CAN CREAM OF CHICKEN SOUP
SEASONING MIX (ONIONS, CELERY, BELL PEPPER, ETC)
1 SMALL LEA AND PERRINS “WORSTER” SAUCE
8 CANS OF CHICKEN BROTH
4 CANS BEEF BROTH
½ CONTAINER OF TONY’S SEASONING
BROWN PORK IN BLACK IRON POT. AS PORK STARTS TO BROWN, ADD “WORSTER” SAUCE. ALLOW PORK TO COOK IN THE SAUCE UNTIL PORK IS GOOD AND BROWN. ADD SEASONING MIX AND COOK DOWN FOR A WHILE UNTIL MOST OF THE LIQUID IS GONE. ADD ROTEL TOMATOES AND SMOKE SAUSAGE. (REMEMBER TO STIR OCCASIONALLY) COOK DOWN FOR A WHILE. ADD CREAM OF MUSHROOM AND CREAM OF CHICKEN SOUPS AND STIR INTO THE CONTENTS OF THE POT. ONCE MIXED, ADD BROTHS AND REMAINING LIQUID MAKE UP. STIR WELL. ADD TONY’S TO TASTE. NOT THE WHOLE CAN!! ADD KITCHEN BOUQUET FOR COLOR. LOOK FOR SLIGHLY DARKER THAN CHOCLATE MILK. ALLOW TO COME TO A SLIGHT BOIL. COOK FOR A FEW MINUTES AND STIR. MAKE SURE THE GRAVY TASTES OK FOR SEASONING. WHILE GRAVY IS BOILING, START TO ADD PASTA. DON’T ADD ALL AT THE SAME TIME. TAKE A HANDFULL, BREAK INTO 3 SECTIONS AND PUT IN THE POT. WHILE DOING THIS HAVE SOMEONE STIR THE PASTA INTO THE GRAVY. REPEAT THIS UNTIL ALL OF THE PASTA HAS BEEN ADDED. AFTER. LOWER THE FIRE AND PLACE COVER ON THE POT. DON’T ALLOW TO COOK TO FAST. EVERY FEW MINUTES, RAISE COVER AND STIR, COVER BACK. REPEAT THIS UNTIL PASTA IS COOKED. YOU CAN CHECK BY TASTING A PIECE OF THE PASTA. YOU WILL KNOW IF IT IS TENDER.
Not good to see that when I need to go work out.. heh... this what I'd like to see... compile a TF Tailgating Recipe Book... Brett could sell it... heh...
Fresh strawberries dunked first into sour cream then dunked into light brown sugar.
Do not deny until you try, it is truly to die for.
I'm sure they are very tasty, but there is no grove at LSU.
I am usually responsible for making the gumbo at our tailgate but sometime make some other things. One of my favorites is cream cheese filled jalapeños wrapped in bacon.
1. Cut the top off the jalapeños
2. cut them length wise
3. scoop out the seeds
4. fill with cream cheese
5. wrap with bacon and use a toothpick to hold in place
6. grill 'em to a light char
Bring a lot of them - they are addictive
i agree, in fact if you get get some deer meat you can do a variation on this by wrapping the deer meat with a pat of cream cheese and a sliced jalapeno. wrap in bacon and grill. it's the bomb.
Taught my little girl that one 327. Had them last night. Bacon wrapped dove tonight. Along with BBQ mushrooms.
Wrap a whole mushroom with 1/2 strip of bacon. Dip in BBQ sauce and grill till bacons down.
Wee's pastalya is money!