Need a good recipe

Discussion in 'Mayberry Lounge' started by v.kevin, Dec 21, 2012.

  1. v.kevin <img src="http://imageshack.us/a/img850/872/canbel

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    I'm having family over for an early Christmas tomorrow because we are going to Orlando to do the Harry Potter and Disney World thing and leaving Christmas day.

    I was thinking of some kind of soup of stew. Gonna be cold and raining tomorrow.

    Was considering Chile Verde, Moroccan lamb stew...

    Any good ideas from my Sherdog cooks out there?
     
  2. Heisenberg tread lightly

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    Serve with tortillas or bolillo rolls

    [​IMG]R
     
  3. Tigerknee Red Belt

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    I don't find soup or stew to be filling and would feel disappointed if I went to a dinner and thats what I was served, but thats just me
     
  4. Blitz55 WILLOW

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  5. gotBooched maximus entertainus

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    cooking a stew? well, cook some Burgoo!

    http://www.simplyrecipes.com/recipes/kentucky_burgoo/


    fucking delicious
     
  6. KOCowboy ROLLING MUD TIRES ON EASY STREET

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    if you think im gonna type the whole kocowboy family recipe for pork loin with the rub, glaze, and sauce then you think i have a whole lot of time on my hands
     
  7. gotBooched maximus entertainus

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    take a pic / upload to photobucket takes 30 seconds
     
  8. v.kevin <img src="http://imageshack.us/a/img850/872/canbel

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    I'm liking the Burgoo and Posole so far. The chili looks, well like chili.
     
  9. KOCowboy ROLLING MUD TIRES ON EASY STREET

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    its memorized, the paper is at home but i wont be home till tomorrow thus too late for kev to make it
     
  10. Goat Meal Shhh Belt

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    Peanut butter
    Jelly
    Water

    Mix ingredients in pot. Serve at whatever temperature you like.
     
  11. Shawn91111 Brown Belt

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    Depends if the soup is going to be the focal point of the meal. If it is you want a hearty chowder. A good ham and potato chowder, Potato and Corn chowder or a slow cooker beef stew works.
     
  12. jonvoight's car Brown Belt

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    Blitz55, brilliant! Every recipe should be written this way.
     
  13. v.kevin <img src="http://imageshack.us/a/img850/872/canbel

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    It's going to be the focal point. Something hearty for sure.
     
  14. Gawd Banned Banned

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    Coleslaw
     
  15. Thibodeaux Plutonium Belt Platinum Member

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    This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

    Ingredients:


    • 4 ounces vegetable oil
    • 4 ounces all-purpose flour
    • 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
    • 2 quarts water
    • 1 cup diced onion
    • 1/2 cup diced celery
    • 1/2 cup diced green peppers
    • 2 tablespoons minced garlic
    • 1/2 cup peeled, seeded and chopped tomato
    • 1 tablespoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon fresh thyme, chopped
    • 1/4 teaspoon cayenne pepper
    • 2 bay leaves
    • 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
    • 1 tablespoon file powder
    Directions:

    Preheat the oven to 350 degrees F.

    Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

    While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.

    Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

    Serves: 6 (does not include rice); Calories: 408; Total Fat: 25 grams; Saturated Fat: 3 grams; Protein: 24 grams; Total carbohydrates: 21 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 183 milligrams; Sodium: 1939 milligrams
     
  16. equus Horse Belt Staff Member Senior Moderator

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    chunky soup.

    pop the lid.

    put that shit in a bowl.

    microwave it 2:20 seconds.

    gobble gobble muhfuggers.
     

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