Baked shrimp/prawns

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I haven't had dinner yet and some of that food is looking GOOD.

Gears, that seafood is looking great. Wow, really fresh seafood - there is nothing like it.

Gulp, actually that steak with the holindasise looked pretty good too. Where is my chicken Keiv?

gumbo is ready, just in time for fat tuesday!


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Looking good there David. Any pic's from pizza night?

GUMBO recipe and browning flour in butter roux technique or ban.


yes I'm serious, but you're a cheater just going out to eat!!!


................sort like me claiming I cooked this weenie 1/2 pound burger with pepper jack, jalepenos, onion ring, and spicy bbq sauce..............it was heavenly..............

Awesome Artery Hardening Monster Burger, called "The Home Wrecker" at Bubba's, a favorite local burger/steak joint!


1/2 # pattie.
Onion ring topped,
jalepenos
pepper jack.
maybe some bacon snuck inside too.






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Uhh, I think he owns the restuarant that cooked that gumbo, so my guess is he made it...

Here's a gumbo recipe for you, in the meantime:

Chicken and Smoked Sausage Gumbo : Entree : Recipes | emerils.com

JR

Those are indeed pics from his restaurant. He has the only one in town. ;)

angela

I'll gladly fall upon my sword, for OnlyCafe's Roux recipe and techniques.

sorry, I'm just a humble weekend warrior of the grill. Though I HAVE attended Cajun cooking school on a single night or two.

sorry for the delay, i was actually out to a restaurant tonight and ate their gumbo. also heard a terrific band called tumbleweed gumbo.

on to my cheaters roux. i brown the raw flour in a medium hot oven until it is a lighter shade of brown than a winchester rifle stock. this will give you an almost instant brown color cutting at least twenty minutes of stirring time off your roux.

i almost forgot to mention this step, the flour may get clumpy in the oven, you need to move it around with a spoon. after toasting the flour you should sift it to keep the roux smooth.

i use butter and oil for the fat, equal amount of browned flour. heat the fat, whisk in the flour, season as you go.
ham stock , chicken stock, whatever. add a little beer, or wine, whatever.

before i make the roux i usually fry a little bit of bacon to do the onions and peppers. it gets the skillet greasy and bacony first. add the celery.

did i already mention that this should all be done in a cast iron skillet?

add your vegetables to the roux cook a few minutes and add the stock.

sorry for the rambling reply.

Home Made Nachos!!!
 

Haven't done this in years, made my own home-made nachos.


Mondo Huge pile of chips/cheese/beef going into the oven must have been 5" tall. 3-4 layers deep and about a foot wide, that's an 11 x 17" cookie sheet for scale. put into a pre-heated Oven at ~350 for ~15-20 minutes.



I "roughly" followed this recipe, used a can of Hot Chilli instead of beans, and just a packet of Taco Meat spice mix instead of all these spice ingredients as I didn't have much time to prep, it turned out AWESOME.


Loaded Nachos | The Pioneer Woman Cooks | Ree Drummond






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Fresh home made salsa topping rocked the house............



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I made some sausage and cheese calzones last night..

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Tim. That is my favorite brand of tomato product! Cento. Nicely done. Looks great.


Sent from my iPhone using Tapatalk

Try Muir Glen organic whole peeled tomatoes sometime...

JR

You guys suck.

I can't participate in the thread I started.

I'm eating rabbit food.

'Merican food.
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Hotpot/Nabe.
Chicken poked with forks and marinaded overnight in 'asian spices', soy, teriyaki, dash of white vino, dash of sesame ginger salad dressing. Browned in skillet.
Onions, garlic, mushrooms, red pepper, red potaoes, chicken stock(I added way too much).
Cook 375 about 45-60 minutes.
Fall off bone.
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December 2010 +rep flashback to the ORIGIONAL poster! SmileWavy


I just bought 2 pounds of Ahi tuna fresh, searing it tomorrow.



SmileWavy

Rather limited choice...

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