General Malaise
Footballguy
Seems like Toups is leaving out the shrimp, which I would add at the very end.
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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
Ron Swanson
Footballguy
Yep. That recipe is for chicken and sausage gumbo. But just came in here to second that Toups is a great cook. If you ever get a chance to go to his restaurant, Toup's Meatery, in NOLA,...do it. Unlike a lot of well known chefs he's regularly there working the line.
Eephus
Footballguy
I made a chicken and sausage gumbo last night that turned out pretty well. This was purely by coincidence because I hadn't opened this thread since Jan 13. Used boneless chicken breast and smoked sausage because that's what I had in the freezer. Also had 7 grilled shrimp from dinner the night before so I reheated them separately and divvied them up.
I cooked the roux for 30-40 minutes to the color of dark chocolate. In retrospect, I could have used a scootch more flour but the thickness was fine between the roux and the okra. Really looking forward to leftovers in an hour or so.
I cooked the roux for 30-40 minutes to the color of dark chocolate. In retrospect, I could have used a scootch more flour but the thickness was fine between the roux and the okra. Really looking forward to leftovers in an hour or so.
heckmanm
Footballguy
And it’s right on the streetcar line
New Binky the Doormat
Footballguy
what? why? ...I love it when I can see what they are doing ...and you get some insights - and I'm a visual learner anyway
I didn't think you were a strong reader ...
Dan Lambskin
Footballguy
Just no patience for it. Give me the ingredients and the steps and I’ll take it from there.
Dan Lambskin
Footballguy
Ok i lied I’ll watch this chicks cook
Wingnut
Footballguy
She's on TikTok as well. Love her videos
Ok i lied I’ll watch this chicks cook
Steak & eggs: https://www.tiktok.com/t/ZT8v8t9Mf/
Dan Lambskin
Footballguy
She seems like she can actually cook though
The latest craze seems to be making food in the middle of the woods or on a mount top or something. It’s saw some broad washing chicken legs in a river earlier
General Malaise
Footballguy
Heh.....you're being pretty silly here. You ask for a recipe and then take a steaming dook on watching a master class spend 10 minutes showing you how to do it? Weird.
heckmanm
Footballguy
I think Toups (or maybe it was someone else) doesn't like putting seafood into a gumbo with sausage, because the seafood flavors tend to get buried. So they either do chicken/sausage or seafood-only
General Malaise
Footballguy
Huh.....I use chicken, sausage and shrimp in both gumbo and jambalaya. Never knew there was a school of thought to leave it out. Learn something new I guess.
Ron Swanson
Footballguy
It's generally traditional in LA to have either seafood gumbo or chick & sausage gumbo. Although, andouille is often added to seafood gumbo. Just not usually the other way around.
Hastur
Footballguy
Followed this recipe to a T. Sooooooo good.
psychobillies
Footballguy
Most of the gumbo cookoffs that I've participated in have three categories. Chicken & Sausage, Seafood, or Anything Goes which usually consists of some combination of sausage and seafood. Ours had smoked sausage, Tasso, shrimp and crab and we almost always won with it, and always placed. It's gumbo, put whatever you want in it.
Drunken knight
Footballguy
For Toups gumbo, I do almost exactly the same except one big thing. I cook the sausage in a pan first. The same way he did the chicken. I think getting a sear and slight char on the sausage adds a lot.
I also pay zero attention to the "don't put shrimp in with chicken and sausage" thing. I put all 3 together and think it's better that way.
I also pay zero attention to the "don't put shrimp in with chicken and sausage" thing. I put all 3 together and think it's better that way.
I'll also add diced country ham to mine and it's fantastic.
Eephus
Footballguy
Jambalaya is another good option if you have leftover ham. The ingredients are very similar to gumbo but it's quicker because you don't have to spend time with the roux.
Paul Prudhomme always specified using converted rice in his jambalaya recipe because the individual grains keep their shape better when cooked. I usually keep a box of Uncle Ben's in the pantry in Prudhomme's honor although my Japanese mother would be appalled at my rice choices.
General Malaise
Footballguy
I started baking my jambalaya once the rice was stirred in 10+ years ago and never looked back.
General Malaise
Footballguy
I leave our air fryer alone since my wife uses it almost exclusively for tofu and veggies/no meat. Just out of respect to her.
Deep fryer? Nah.
I'm gonna add baking powder to the dry rub and let them chill over night in the fridge, uncovered. Will grill on indirect heat and call it good. Might bathe it in butter/Frank's hot sauce after they come off.
Drunken knight
Footballguy
i grill (often indirect heat), bake and fry, or fry. if you were frying, i'd wonder about the temp of your oil. not sure why you're not getting them crispy enough.
Drunken knight
Footballguy
@General Malaise
When grilling… when you are close to done, finish over direct heat without burning.
When grilling… when you are close to done, finish over direct heat without burning.
Chemical X
Footballguy
i fry in oil and then bake if i don’t use the air fryer.
General Malaise
Footballguy
Never used baking powder in the dry rub, nor let them air dry in the fridge overnight. See how that goes. I like the idea to put 'em over direct heat at the end. Could also broil 'em for a minute or two at the end.
Good stuff, thanks!
heckmanm
Footballguy
@Frostillicus 's Italian beef in the slow cooker. Will shred later today and reheat in teh juice tomorrow
Cowboysfan8
Footballguy
The best thing I’ve ever made in a crockpot. So good
Cowboysfan8
Footballguy
It may have already been posted, but getting the skin as dry as possible really helps get it crispy. Also, helps to have them on a rack if using the oven
Sorry if honda.
cooking.nytimes.com
Baked Buffalo Wings Recipe
For chicken wings that come out of the oven as crisp and tender as their fried counterparts, coat the wings in salt and baking powder The combination promotes even browning, crackly-crisp skin and moist, tender meat (Do this for roast chicken, too!) Then, cook them directly under the high heat...
Yes. Baking Powder is key. It's in the NYtimes recipe I posted above for wings.
Same dry brine works great for Turkey too.
Do you have the recipe for that?
Dan Lambskin
Footballguy
I think if you just Google crockpot Italian beef you’ll get a bunch of them that are all essentially the same. off memory it’s something like
Chuck roast
beef broth
Italian dressing packet (the dry mix)
Jar of pepperonis
Half a jar of giardiniera (save the other half for the sandwiches)
Low for 8 hours
Top with provolone and giardiniera
Edit: I usually shred at some point and cook in the juice for another hour
heckmanm
Footballguy
Went looking in the slow-cooker thread, but didn’t find it on the first several pages, so hers my copy. I’m doing ~4lb chuck roast that I browned first
INGREDIENTS
- 3-5 lb. roast of your choosing.
- 1 t salt
- 1 t black pepper
- 1 t oregano
- 1 t basil
- 1 t onion powder
- 1 t parsley
- 1 t garlic powder
- 1 bay leaf
- 2 0.7 oz packets Italian dressing mix
- 3 c. beef broth
- ½ t red pepper flakes
DIRECTIONS
Mix everything except the roast in a pot and bring to a boil
Put roast in slow cooker and add seasoned broth. Cover and cook on low 10-12 hours (or high 4-5 hours)
Remove bay leaf and shred beef, return to crock pot for 30-60 min
Cowboysfan8
Footballguy
Senor Schmutzig
Footballguy
Was thinking about trying these for tomorrow. The overbaking part seems like the key for the good crust.
heckmanm
Footballguy
lol I went there and saw the lazy man’s pulled pork and didn’t notice two recipes in that post
Thanks. Do you have the link?
Hastur
Footballguy
Cowboysfan8
Footballguy
Crock pot / Slow cooker recipes
If you're new here and don't want to browse multiple pages, these first two recipes seem to have won the thread. Lazy Man’s Pulled Pork: 3 to 5 lb Pork Shoulder Can of Coke Dash of Liquid Smoke Cup of your favorite BBQ sauce Cook pork shoulder in coke and dash of liquid smoke for 8 hours on...
forums.footballguys.com
Must try imo
New Binky the Doormat
Footballguy
you're gonna like the way it comes out - bake in oven at 400 - 425 ...you may want to experiment with using the convection setting for part of the time as well
ProstheticRGK
Footballguy
Another trick for doing wings in the oven- steam them for 10 minutes in a colander beforehand. It renders out some fat, and the wings turn out perfectly in the oven: juicy meat with crispy skin. I learned that from Alton Brown.
Also, get rid of some excess fat from the wings. Bonus since chicken fat is a poor quality fat if you’re doing keto/paleo/primal, or even want to control your consumption of low-quality fats.
Eephus
Footballguy
Another trick is to use a baking rack instead of cooking them on a sheet pan. The rack allows for more even heating and keeps the wings away from the rendered fat.
Drunken knight
Footballguy
For Valentine’s Day:
Ahi tartare with wonton chips
Chilean sea bass with mango buerre blanc and forbidden rice
Chocolate raspberry crepes
Ahi tartare with wonton chips
Chilean sea bass with mango buerre blanc and forbidden rice
Chocolate raspberry crepes
New Binky the Doormat
Footballguy
jealous ...that sounds awesome.
I did a grilled salmon with a chili lime glaze and a homemade spicy coconut rice - my wife had chocolate chip cookie batter already made up in the fridge so I made those after we had cleaned up after dinner so we got them warm.
we both love tuna tartare and sea bass - the salmon was great, but I'd take your dinner in a heartbeat!!
Hastur
Footballguy
Made this yesterday. Has probably moved into my top 5 of soups.
African Peanut Soup
Ingredients
Method
In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.
Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
Add in kale and shredded chicken and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock and/or peanut butter was, it may not need anymore salt. If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more. Adjust to your own liking.
Serve warm topped with cilantro and crushed peanuts. Enjoy!
African Peanut Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped (1 cup)
- 1 tbsp ginger, minced
- 1 jalapeño, seeds and ribs removed, diced
- 4 garlic cloves, minced (1 tbsp)
- 1/2 tsp pepper
- 2 tsp cumin
- 2 tbsp tomato paste
- 1 (14oz) can crushed tomatoes
- 4 cups chicken stock
- 1 sweet potato, peeled and diced
- 1 (14 oz) can chickpeas, drained
- 1 cup creamy natural peanut butter
- 4 cups kale, roughly chopped
- 1.5 lbs skinless, boneless chicken breast, cooked, shredded
- 1 tsp salt (to taste)
- peanuts, crushed
- cilantro, chopped (optional) for garnish
Method
In a large pot heat olive oil over medium heat. Add onions and sauté until softened, about 3-4 minutes.
Add in ginger, jalapeno and garlic and stir until fragrant about 1 min. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until paste darkens.
Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
Add in kale and shredded chicken and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock and/or peanut butter was, it may not need anymore salt. If you use low sodium stock and salt-free peanut butter, it will need a full teaspoon salt, maybe more. Adjust to your own liking.
Serve warm topped with cilantro and crushed peanuts. Enjoy!
General Malaise
Footballguy
I've made a vegan version 3 times since Xmas. It's amazing! Great over rice.
bryhamm
Footballguy
That's an awfully long time to bake your jambalaya
gianmarco
Footballguy
I've been making this a good bit lately. I think somewhere someone had a salad Jennifer Anniston supposedly loved. I took that and added more to it.
You can mix and match and omit whatever you don't like:
Place quinoa and water into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.
Now add in everything else.
You can mix and match and omit whatever you don't like:
- 1 cup uncooked quinoa
- 2 cups water
- 1 15oz Can of Chickpeas, rinsed and drained
- 1 cup roasted pistachios, chopped
- 1 1/4 cup cucumbers, diced
- 1 ½ cups thin sliced cabbage
- ½ cup sunflower seeds
- 1/2 cup red onion, dicd
- 1/2 cup mint, chopped
- 3/4 cup parsley, chopped
- 3/4 cup feta
- ½ cup sunflower seeds
- 1 ½ cups finely sliced cabbage or cole slaw mix
- ½ cup craisins
- 1 cup frozen peas
- 1 (14 oz) can artichoke hearts, rinsed and drained and then chopped
- 2 lemons, juiced
- ⅓ cup olive oil
- Salt to taste
- Pepper to taste
Place quinoa and water into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.
Now add in everything else.
