All of Chef Paul's recipes I have tried over the years have not disappointed me.I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
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Random Food Pics II
- Thread starter Paymaster
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Lukikus2
Senior Member
Northern crustacean snack.
PopPop
Gone But Not Forgotten
Double delux magnum Philly cheesesteak, it's what's for supper.
Dub
Senior Member
Masterpiece meal !!!!
Thanks for posting the recipe.
I don't think you'll be disappointed.
Chef Paul Prudhomme is an Authentic Cajun from south and southwest Louisiana, aka Acadiana
Great food has always resulted from every Chef Paul recipe I've tried.
His rubs & seasonings are good stuff, too.
R.I.P. Paul Prudhomme.
Dub
Senior Member
Butt, ribs & brined shicken breasts all moved over when it was time to load the next.
blood on the ground
Cross threading is better than two lock washers.
That's the best looking meal in the world! My gosh you got some great skills man!
Dub
Senior Member
Flounder, oysters and shrimp.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure wish my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure wish my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.
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Nothing like Calabash seafood! That looks perfect! Seems like I can never get the Calabash thing cooked just right. It's always good, but not exactly how I want it to be.Flounder, oysters and shrimp.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure with my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.
Dub
Senior Member
Me, too. Struggle is real.
It's so easy to overcook. One of these day's I'll figure out the proper order to cook 'em in so everything hits the table ready roll. Been doing oysters first....fish next and skrimp lastly.
Love some House-Autry Seafood breading mix.....and then some Crystal after it's done.
I know you like the Louisiana beading mix goodness.
I'm afraid I took for granted my life as a youngster when freshly speared grouper were filleted and fried in hyooge chunks. Best food I've had in my life. Thinking seriously of having whatever type of sinus surgery I need so I can dive again and bring 'em in.
I like the HOA a lot too. I usaually just add a bit of black pepper and cayenne to it.
Let's head around the world with a hairy hillbilly. First stop: Italy.
Chicken Parmesan:
Chicken Marsala:
Pizza:
Stuffed grilled chicken breasts:
Scratch-made wild mushroom/bacon ravioli:
Tuscan grilled Cornish game hens and stuffed mushrooms with a cucumber salad:
More Tuscan grilled game hens:
Chicken Parmesan:
Chicken Marsala:
Pizza:
Stuffed grilled chicken breasts:
Scratch-made wild mushroom/bacon ravioli:
Tuscan grilled Cornish game hens and stuffed mushrooms with a cucumber salad:
More Tuscan grilled game hens:
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Dub
Senior Member
Lawd have mercy, @NCHillbilly you got Eye-Talian nailed down tighter 'n storm shutters in a hurricane.
Outstanding looking meals.
Outstanding looking meals.
Jeff C.
Chief Grass Master
I really should not look in here.
Good Lord help me to overcome the irresistible desire for such mouthwatering photos posted, Amen.
Good Lord help me to overcome the irresistible desire for such mouthwatering photos posted, Amen.
Jeff C.
Chief Grass Master
Copy that!
And you know what's interesting is Italian food was VERY prominent in New Orleans also. There were a lot of Italians there. The Siclian Mafia more or less started there.
Interesting History about it below, relating it to the roots of great Italian food that could be had there besides Cajun/French:
http://mafiahistory.us/maf-b-no.html
My taste in Italian food leans more toward the Tuscan style-more meat, less pasta.
Smoked turkey from a few years passed.
Jeff C.
Chief Grass Master
Beautiful Pay
SC Hunter
Senior Member
How do you season those oysters? I love fried oysters but have never cooked any of my own for some reason!Flounder, oysters and shrimp.
It's a meal that I grew up eating as kid on my family's weekly dining out nights at the coast. My wife, son & I changed it up and made our family meal out a bbq fest.
Lately, I've been trying to bring it back.
Great memories. Sure wish my Grandaddy & Grandma J were here to have some....as well as my Father-In-Law, Max. He was a bigtime coastal fella who lived off seafood.
Dub
Senior Member
I use House Autry seafood breading mix on all the fish, shrimp and oysters that I fry. Ed's Red hot sauce is the absolute ticket on oysters. Crystal hot sauce is not to far off it, either.
I've never tried the Ed's. Never seen it up here, I don't think. I love me some Crystal, though.
