blood on the ground
Cross threading is better than two lock washers.
Good splash of soy sauce and salt and pepper.
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Random Food Pics II
- Thread starter Paymaster
- Start date
Blackened catfish and crawfish tails with a lemon beurre blanc sauce, Creole dirty rice, and homemade Cajun jalapeno/cheddar beer bread:
Sweet and sour pork:
ambush80
Senior Member
What's your crust on the pork?
ryork
Senior Member
Andouille crusted catfish, sweet potato hashbrowns, creole cream sauce and fried okra pods
ryork
Senior Member
Paneed boneless chicken thigh and wild chanterelle risotto
ryork
Senior Member
My attempt at Thai food........ chicken satay and stir fried shrooms and cucumbers
ryork
Senior Member
Bluegill that were swimming that morning, cheese grits, hushpuppies and homemade tartar sauce
Corn starch, egg, soy sauce, and some seasonings.
ryork
Senior Member
"Need that recipe"
Unfortunately, a lot my sauce concoctions are just that, I get ideas here and there and such, but there's not a lot of measuring involved etc. For that sauce it probably went something like boil down some cabernet, add a splash of balsamic, a little beef paste bullion stuff, a splash of wshire sauce, salt and pepper, let that reduce and then melt a little semi sweet or bittersweet chocolate in it.
Unfortunately, a lot my sauce concoctions are just that, I get ideas here and there and such, but there's not a lot of measuring involved etc. For that sauce it probably went something like boil down some cabernet, add a splash of balsamic, a little beef paste bullion stuff, a splash of wshire sauce, salt and pepper, let that reduce and then melt a little semi sweet or bittersweet chocolate in it.
naildrvr
Senior Member
Just some chicken quarters
ryork
Senior Member
And one more thing re: the sauce "recipe" above, one thing I always use to thicken a sauce at the end, if it's needed and if not great, is a mix of cornstarch and water. It's irrelevant to flavor, so will just add a little at a time until I get the thickness I want. The sauce has to come to a little boil with it in there to determine how much impact it had on thickness.
Lukikus2
Senior Member
A misteak 
Jeff C.
Chief Grass Master
Sorry folks I almost forgot, here's the recipe for this dish along with a few pics I took when preparing it once. We make it pretty often, it's worth it. It doesn't last long around here so make a good mess of it, the leftovers are great too.
ryork
Senior Member
Man that looks good Jeff!
Jeff C.
Chief Grass Master
Thanks ryork, most of those dishes you post here usually have me drooling.
*Note* That seasoning mix IMO is probably my favorite simple version of a basic common cajun flavor to be used in just about any cajun dish. Works very well as a seasoned flower or sprinkled directly on meat, chicken, or fish/shrimp. I prefer it to just about anything you can buy off the shelf.
I would like to add, cut the red pepper back a tad if you prefer less bite.
PopPop
Gone But Not Forgotten
Nothing fancy, but it's hard to beat Ribeyes cooked over the coals at deer camp.
I have got to try that!
Jeff C.
Chief Grass Master
Jeff C.
Chief Grass Master
I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
