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The Library => Auburn Culinary Center => Topic started by: jmar on February 02, 2013, 09:46:29 AM
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Chicken gizzards are a favorite for me. Only have them four or five times a year.
Wash 'em up, cover and slow simmer to tenderize. Some like to marinate in buttermilk.
The following is as good as any recipe, just add or subtract to suit.
*note: Use restraint with salt.
http://allrecipes.com/recipe/southern-
fried-chicken-gizzards/detail.aspx
w/Bells Two Hearted Ale
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We're making jambalaya tomorrow:
BBQ pork from Saws
Bacon
Andouille
Onion
Bell pepper
Celery
Garlic
Chicken Stock
Rice
Bay leaf, cayenne, old bay, salt and pepper
Cook bacon.
Brown sausage in bacon fat.
Remove sausage.
Add veggies to grease (wait about five minutes to add garlic).
Add seasonings.
Add meat.
Add rice.
Add stock.
Bring to a boil.
Hard boil for about three minutes.
Bring to low heat and tightly cover for 20 minutes.
Turn off burner and remove pan from heat.
Let sit for 15 more minutes.
"Fluff" jambalaya.
Serve to lots of people.
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For the weight and health conscious.
http://www.cookingchanneltv.com/recipes/lightened-up-greek-nachos.html
Links to other dishes for tomorrow.
http://www.foodnetwork.com/big-game/package/index.html?xp=fnbiggame
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Beer
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Beer
Seconded.
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Beer Root beer
and potato chips.
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We're making jambalaya tomorrow:
BBQ pork from Saws
Bacon
Andouille
Onion
Bell pepper
Celery
Garlic
Chicken Stock
Rice
Bay leaf, cayenne, old bay, salt and pepper
Cook bacon.
Brown sausage in bacon fat.
Remove sausage.
Add veggies to grease (wait about five minutes to add garlic).
Add seasonings.
Add meat.
Add rice.
Add stock.
Bring to a boil.
Hard boil for about three minutes.
Bring to low heat and tightly cover for 20 minutes.
Turn off burner and remove pan from heat.
Let sit for 15 more minutes.
"Fluff" jambalaya.
Serve to lots of people.
Directions to your place?? Sounds like it will be great. Love food from LA.
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Went with the gizzaards as an appetizer along with tray of veggies and dressing.
Broke down and went with a 8 LB. Boston Butt (fat trimmed) divided into thirds in a slow cooker since 1:00 AM with 3TBL dry mustard, 1/2 TBL garlic powder, 1/2 TBL Tony Cachere's with 1 cup red wine vinegar, 1/2 cup brown sugar, 1/2 TBL coarse ground black pepper, 2 tsp salt, 1 medium onion, 1/2 tsp liquid smoke and 1/2 tsp Dale's. Cooked it on low heat for 14 hours and it is fantastic IIDSSM!
Topping: Sweet & Sour Slaw-
1/3 head of cabbage from my garden: shreaded with a whole carrot, 1 habenero, 1/3 small onion, 1 hot banana pepper and pieces of frozen red and grn. bell pepper mixed with whisked 1/4 cup dist. white vinegar, 1/4 cup sugar and 1 TBL veg. oil with 1/4 tsp salt and 1/2 tsp coarse blk. pepper. (chill a couple of hours) to top sandwiches with your favorite BBQ sauce.
-baked beans w/ 2 slices med. done bacon thrown in as a side.
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Directions to your place?? Sounds like it will be great. Love food from LA.
It was delicious. Absolutely incredible jambalaya made great by Saws BBQ pork.
But this morning, I feel like a brick is sitting on my stomach, and I'm honestly dreading having to eat the leftovers for lunch.
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Cooked a Boston Butt, two pork tenderloins, wings and several kinds of sausage. A lot of sitting around and enjoying the game by all our company. Not a lot of help with the prep, cooking or clean up. They said they had a good time.
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Brother fixed some Crawfish Etoufee. Standard chips/dips snacks before and after. Simple but good.
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Brother fixed some Crawfish Etoufee. Standard chips/dips snacks before and after. Simple but good.
I love me some Crawfish Etoufee...especially when it's on a nice grilled piece of Tilapia.
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I love me some Crawfish Etoufee...especially when it's on a nice grilled piece of Tilapia.
Try it on some fried catfish.
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Try it on some fried catfish.
This guy knows.
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I just finished blackened chicken breast with chicken bisque. I did a white sauce with a twist of spinach and artichoke bottoms, Fricassee de Poulet-esque.
When I was walking my cats earlier, I saw the bammers had a pile of potted meat cans and empty wax paper pieces in the front yard.