Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. Emac

    Emac Member

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    1473635470463.jpg 1473635470463.jpg Apologies if this thread or a similar is already running. Just thought a cooking thread would be fun! This is the begging of a delicious Dove Sausage and okra gumbo!!
     
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  2. Kylemeister

    Kylemeister Member

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    Dirty trick a chef buddy of mine taught me. Take a 9x9 glass dish, heat the oven to 350. Mix your flour & fat, mix well, throw it in the oven. Stir every 15-20 minutes until the desired darkness of the roux is achieved. While the roux is cooking, you can do all of the other veggie chopping and prep work. No stirring Cajun napalm on the stove.

    I need to try to get loose for a little dove action. I tend to wrap the breasts in bacon with a little salt/pepper/sage, and grill over pecan smoke.
     
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  3. Sheepdog

    Sheepdog Member

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    That looks really good.

    Two things:

    1) I did not know you can make sausage out of dove.

    2) I did not know you can make gumbo without okra.
     
  4. Emac

    Emac Member

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    Punctuation is important I suppose lol!
     
  5. Expat

    Expat Expat™ Knives Staff Member

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    Looks great. I like the pot. I like gumbo. I love shooting doves. Missing doves, not so much.

    We've got some cast iron and other food threads in the Expat corner. You can check them out too.
     
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  6. Expat

    Expat Expat™ Knives Staff Member

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    (Crossover Post)

    Whilst my affinity for cast iron is well known, I also have come to thoroughly enjoy my Can Cooker. It falls solidly in the upper white trash culinary demographic. Sure, you can use the same pot you cook meth in, but hey, what else are you going to use your money for? You can't take it with you.

    So, when I'm cooking for a large group of rednecks or puertoricans, (like today's Mother in Law birthday dinner), I break this bad boy out for a quick and easy low country-type boil.

    How to:

    Getcha a Can Cooker with your maxed-out Cabela Club Visa.
    -spray oil on the bottom and sides (this is the inside--don't spray the outside, just to be clear)
    -stack half ears of sweet corn vertically around the bottom to create a base
    -dump in 1.5 lbs of little red potatoes
    -dump in a stick of butter
    -dump in 1 bag of Zatarains shrimp boil
    -dump in 2 bags of lil' smokey's
    -dump in two lemons cut in half
    -12 ounces of mountain dew, beer, chicken broth, mad dog 20/20 or any liquid you like
    -let it start steaming, then wait for 10 minutes

    Add: 2 lbs of king crab legs, cook for 10 minutes

    [​IMG]



    Add: 2 lbs of uncooked shrimp. Cook for 10 more minutes. I like the 21/25 size:


    [​IMG]



    Dump the whole thing out on the dining room table and make everyone use their fingers. I have small cast iron bowls that I melt butter and garlic salt in for dipping.

    [​IMG]
     
  7. 91bravo

    91bravo Guest

    That seafood looks succulent! Love me some crab legs!
     
  8. Emac

    Emac Member

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    Low country boil! Looks fantastic! As per the norm...excellent presentation with word and food Expat!
     
  9. 91bravo

    91bravo Guest

    Just like many of us here, Expat is a connosieur of great tasting food. Some eat to live, and some live to eat!
     
  10. Emac

    Emac Member

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    If I don't do a gumbo Kyle I'll do them similarly on the grill....cream cheese jalapeño and bacon on the grill with pecan or hickory
     
  11. JMJ

    JMJ Member

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    A better place!!!!
    Usually if okra is left out we tend to use file' made from powdered sassafras leaves as a thickening/flavoring agent. Zatarain's makes a really good file'.
     
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  12. JMJ

    JMJ Member

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    A better place!!!!
    Many a awesome night of beer drinking and grillin at the farm perfected that recipe!

    I do my ducks and deer backstrap the same now also.
     
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  13. Emac

    Emac Member

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    I believe we literally put a crow in with the dove one night
     
  14. Bushman5

    Bushman5 Member

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    Freaking amazing....except that seafood would cost me about $100 CDN up here. Brutally expensive to get shrimp and prawns, let alone king crab....lol

    I saw the can cooker at Cabelas Abbotsford BC Canada. I like the small one.

    But honestly, my Dutch ovens do the same thing........


    However.....the Can Cooker is 5 times lighter.......
     
    Last edited: Sep 11, 2016
  15. JMJ

    JMJ Member

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    A better place!!!!
    It was either a redwing blackbird or a grackle I think. All the seed eaters taste about the same.....being a coonass I've tried cooking and eating a lot of animals most overlook LOL
     
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  16. jeeter

    jeeter Member

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    My mom-in-law is visiting, so we had Argentine style chicken empanadas tonight. Actually my wife and kids did; I gorged on West Indian beef patties and rice at our church's picnic. Love me some West Indian food, love me some empanadas. Should've taken pictures.
     
  17. 91bravo

    91bravo Guest

    Yeah, what kind of post is this without a pic?
     
  18. Expat

    Expat Expat™ Knives Staff Member

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    I've spent a lot of time in the West Indies. Some of the food I love, some I can't stand. For example, Trinidad's roti is not for me. How was your dish fixed?

    I've probably eaten a couple of hundred pounds of empanadas in my lifetime. Used to get these pizza empanadas off a street vendor in the Santurce barrio of San Juan, PR. They were awesome.

    Oh yeah, y donde están las fotos!
     
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  19. Emac

    Emac Member

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    20160911_194411.jpg 20160911_194411.jpg
     

    Attached Files:

    Last edited: Sep 11, 2016
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  20. Emac

    Emac Member

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    Not sure why the double pic post. Won't be the last time I'm sure
     
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