recipe thread

[LouisianaFishNut]

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

[Cappy]

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

["G"]

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.

[Tracker123]

That works, I do something similar, ground chuck and pork - grind it myself. Thanks for posting.

[Barneyrb]

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.....

["G"]

Sounds good Barney.....I am going to try that

[Barneyrb]

Sounds good Barney.....I am going to try that

The bride loves it, I didn't specify but when I say trout I am actually referring to spotted sea trout aka speckled trout....not the oily freshwater kind

[saute86]

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.

[Barneyrb]

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.

Thanks, and I'll give it a try. I'm just a dumb country boy and not a chef but that one looks within my limited talent....

[saute86]

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.