Da Boss said I should aughta post recipes here Doooh silly me I forgot the thing was here. anyways they look like this
And here's how ya make them
The Round Robin's Cajun Country Cooking Blog: Cappy's Cajun Style Burgers
Pork chops... Don't know a specific name but they're good.
1/4 cup butter
1/4 cup soy sauce
1-2 tablespoons minced garlic
Half a bunch of green onions chopped
Thin sliced pork chops
Melt butter in a skillet and add garlic, soy sauce, and onions. Sauté until onions are about cooked, then lay pork chops flat on top of the mix in the skillet, cover and cook 10 minutes..probably medium heat or so. Don't want to burn the "mixture" . Then flip and cook another 10 while covered. If the chops are thick, may need to cook a little longer to get them tender.
This turns out good, but probably more salt than I should be eating so we don't fix it often. If anyone tries it, let me know how you like it.
Scot
Da Boss said I should aughta post recipes here Doooh silly me I forgot the thing was here. anyways they look like this
And here's how ya make them
The Round Robin's Cajun Country Cooking Blog: Cappy's Cajun Style Burgers
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l---L -OlllllllO- http://cappyandpegody.blogspot.com/
()_) ()_)--o-)_) http://theroundrobincajuncountrycooking.blogspot.com/
Cappy's Cajun Style Burgers
My family has made these burgers for years. Many a summer Sunday back yard BBQ or Packed in an ice chest to be grilled on a picnic. They are simple and spicylicous and I have many a fond memory of them from back yard BBQ's to camp fire picnics. The recipe is simple and this Sunday We wooped up a batch while waiting on the Boston Butte roast to smoke.
The makings:
1 lb of ground chuck
1 lb of ground pork
1 egg
one medium yellow onion diced
Cajun seasoning to taste
Chrystal hot sauce to taste
Lea and Perrins a little heavy handed
Mix it by hand and divide (I made 8 balls) flatten them into burgers thinner in the middle than the sides.
I have spent most my life fishing........the rest I wasted.
PROUD MEMBER OF TEAM GEEZER
PICO Lures Field Rep
That works, I do something similar, ground chuck and pork - grind it myself. Thanks for posting.
Randy Andres
Pecan crusted trout (works with Crappie too)
1 cup seasoned flour (I usually use 2 tablespoons tony's)
2 egg whites
1/4 milk
fillets of your choice
2 cups pecans
2 sticks butter
2 tablespoons minced garlic
Take the pecans and put into the food processor on high for 2 min (you are trying to make a "pecan flour"), then you can toast if it is too moist or clumpy to dry it a little, all depends on the pecans you are using
mix egg whites and milk to make an egg wash
Butter and garlic in skillet on low heat to melt butter and meld the garlic in
Pat dry the fillets, you want them moist but not dripping wet
Put the fillets in the seasoned flour and shake well to cover
Then run fillets through the egg wash
Then roll in the pecan flour
Turn the heat up on the garlic butter, garlic will burn quickly so you have to have the fish ready to go
Place fillets in skillet and cook until done
My favorite is to serve with twice baked potatoes, broiled asparagus, and a semi dry Chardonnay
When a fat boy tells you something is good, don't argue with him.....
Sounds good Barney.....I am going to try that
I have spent most my life fishing........the rest I wasted.
PROUD MEMBER OF TEAM GEEZER
PICO Lures Field Rep
Barney try this
Meuniere Sauce (Lemon Butter Sauce)
Easy Home Method
4oz Lemon juice
2 oz Instant gravy Mix (make in separate pot, follow directions on packet to make you just need 2oz to keep sauce from breaking)
1 lb Butter softened
1 T Parsley chopped
Salt and pepper to taste
Pan fry fish in a shallow pan with minimal olive oil.
After you cook the fish as you do pour off oil from the pan.
Add lemon juice reduce by half.
Add gravy till boils.
Shut off heat.
Stir or whisk in butter.
If sauce separates add a little more gravy mix.
Season with Salt and pepper.
Now if you want to save pecans season fish dredge in flour and put in an egg wash. Remove from egg wash and let excess egg drain off fish. Pan fry fish over medium high heat. This will give the fish a paper thin crust. When you make the sauce as stated above add pecans or almonds to pan and toast. Finish the sauce as described above. If you have ever had Trout Meuenere or Almondine in New Orleans this is the Classic Recipe that originated in France. In restaurants we used Bordelaise Sauce or Demi Glace but if you use brown gravy mix you can't tell the difference. I hope you enjoy this addition to your Pecan crusted Crappie. PS make sure to make extra bread to clean the plate when through.
Oh you are more than welcome. I worked as a professional chef in restaurants and hotels for 25 years. If you ever have a question shoot me a PM.