Don't wimp out on coming to the Bogalusa Blues and Heritage Festival, and I will teach you some go to tricks. We will be camping, but will be eating amazing food and feeding all comers the same. By the way, I picked up another big ass tent, so just show the f up and get ready to have an amazing weekend.
I cook a lot but I def aint no chef. I had no clue what bananas foster was either. Vast majority of my cooking is game, fish, and stuff I have grown or raised. You would be shocked at just how many folks are mesmerized just by the fact that what I am cooking I killed, caught, and/or grew. Add to that I do a lot of cooking outside for big groups of folks often of 30 or more in iron pots on an open fire. Stuff as simple as a squirrel gravy and biscuits cooked outside in a dutch oven on an open fire just floors folks today. And of course then it becomes an event with the fire and smores and kids playing and all that stuff after eating. Good examply about a month ago or so I sent out a mass text to a few friends said I was gonna do some backstrap and shrimp fajitas if they want to eat just let me know how many folks they were bringing. Well every dern person I asked said yea and brought families and all in tow. Wound up being around 50 people that were gonna eat so it turned into a big thing. Anyways with the volume I decided to do the stir fry in a big wok looking thing we ended up with on a bed of coals. Its a big ass concave shape stainless disc but is perfect for a big wok. So loaded that up with strips of tenderized backstrap, shrimp, mushrooms, bellpeppers, and onions with a little fajita mix stuff and olive oil and went to cookin. Some of the guys there do this stuff too so it was normal for them but most of the females and several of the guys were just amazed that I had killed the deer, caught the shrimp, and grew the peppers and onions but were really amazed that I was cooking it all outside in a fire pit like that.
I guess one of my go to's would be my moms roast procedure. Start with a nice tender roast cut, in a coffee cup or bowl mix up salt, pepper (and I add a little garlic powder but she never did) then make little slices in the roast and dump a pinch of the mixture in each one. Brown it in a magnalite to the point where you think it is burning (it isn't) Then add some chopped onions and bell peppers along with about a cup of water and reduce the heat. Let that simmer and make a nice gravy. Once it has cooked for about an hour and a half you can add more water and take the roast out and cut it into chunks and put it back in. Let it cook for another hour or two over a low heat covered and serve over rice with some white beans. Yum Yum Yum.
Here's a pretty easy one that will impress. Pork Chops with Honey / Balsamic Glaze Ingredients: Pork Chops 1 medium onion, diced 2 or 3 cloves of garlic, minced Honey - about a third of a cup Balsamic vinegar - maybe 1/2 a cup Salt Pepper A couple pats of butter 1 - 1 1/2 cups chicken stock 1 Tbl Italian seasoning Season pork chops with salt and pepper. Heat your skillet Once heated, put a couple tablespoons of Olive Oil in the pan. I should smoke just a bit Put your chops in and brown on both sides. Cook them about half way and then take them out of the pan. Put on a plate and cover with foil. Add a little more Olive Oil if needed and toss in the Italian seasoning and onions. About half way through sauteing them, add the garlic. Once the onions are translucent, add the stock. Once it is simmering, add the honey and balsamic vinegar. Taste as you go, you may need to add a little more honey or Balsamic to adjust it to your taste. Let this simmer until it is reduced by about half. Add the butter. You want the sauce to coat the back of a spoon. At this point, add the pork chops back to the skillet and let them finish cooking. Serve w/ rice and put the sauce on top of the chops. Pretty amazing. Instead of rice, you could use Rice Pilaf. Add some arugala or baby spinach to the rice toward the end of the cooking time. Really kicks it up a notch.
Okay. I just graduated from high school and I just turned 18, I'm not no Albert Einstein but I'm pretty sure that everyone makes mistakes I DIDN'T KNOW! Chill, DAMN
We need more of this in this thread...Thanks Kyle I have some recipes I will share but don't have them on me at this point. I have the original recipe and I am in the process of testing out my converted version for my Pressure Cooker XL which has really come in handy for my family as of late. Pregnant wife, 3 kids, etc... I will share that version as well. 1st up with be Chicken Cacciatore...Coming soon
almond encrusted mesquite grilled lemonfish is a pretty good one both for flavor, quantity and wow factor and it is really easy. First go catch you a 30-60lb lemonfish(cobia, ling whatever you want to call em).....knock the sides off leaving the skin on it and throw both sides whole on a large grill on medium heat. Brush meat side with mesquite grilling sauce and butter and dust with crusted almonds topping it off with some sliced almonds. Toss on any other seasoning type stuff you like and being such big pieces you can season different sections with different to suit several different preferences. Cook it skin down(do not flip) until it flakes throughout and each person just comes and gets a slab of it off the skin off the grill. Tastes great, feeds an army, and the wow factors comes in the visual they get of these 2 huge slabs of meat on the grill.
I came up with this one time playing around in the kitchen wanting some BBQ shrimp and trying to come up with a good sauce. Melt a stick of butter in an iron skillet. Add crushed garlic, a little Cajun seasoning, black pepper, a generous amount of Heinz 57 Steak sauce, honey and worcestershire sauce. Never hurts to saute some onions with it. Add shrimp, either peeled or in shell and saute until cooked. It's a lot less messy to eat them if they are already peeled. This sauce also works great with chicken. Cut some boneless, skinless breasts into strips and cook in the sauce until done. Makes a great poboy if you saute some onions with the chicken and then spread some of the sauce on the poboy bread.
