ASK THE CHEF Part DEAUX (Page 6 of 39)
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Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. Ingredients 2 cups creamy salad dressing, e.g. Miracle Whip ™ 3/4 cup milk 1/2 tablespoon crushed red pepper flakes 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried oregano Directions 1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to comingle before adjusting flavors thank you CHEF thanks- just noticed the reciepes s far as the mexican sauce- the cheese sauce you get with the chips-white,spces of red pepper maybe in it- slightly spicy |
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Originally Posted By Cleatus:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. Ingredients 2 cups creamy salad dressing, e.g. Miracle Whip ™ 3/4 cup milk 1/2 tablespoon crushed red pepper flakes 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried oregano Directions 1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to comingle before adjusting flavors thank you CHEF thanks- just noticed the reciepes s far as the mexican sauce- the cheese sauce you get with the chips-white,spces of red pepper maybe in it- slightly spicy try the one above whats the name of the restaurant? |
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Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. Ingredients 2 cups creamy salad dressing, e.g. Miracle Whip ™ 3/4 cup milk 1/2 tablespoon crushed red pepper flakes 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoons dried oregano Directions 1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to comingle before adjusting flavors thank you CHEF thanks- just noticed the reciepes s far as the mexican sauce- the cheese sauce you get with the chips-white,spces of red pepper maybe in it- slightly spicy try the one above whats the name of the restaurant? Chef, are you saying there's no actual cheese in the white queso? |
I yearn for the day I can reach through the screen and slap some of you :/~~Aimless as System Message
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. thank you CHEF thanks- just noticed the reciepes s far as the mexican sauce- the cheese sauce you get with the chips-white,spces of red pepper maybe in it- slightly spicy try the one above whats the name of the restaurant? Chef, are you saying there's no actual cheese in the white queso? not at all and Maybe I should have answered cleatus's question better.. there is a white sauce served in some Mexican Restaurants..as mentioned above, it is NOT a cheese sauce. it is a "mock" Bechemal basiclly with red pepper and oregano. Cletus isnt giving me enough info to help him there are cheese sauces in the directory for a specific sauce from a local restaurant, with out samping it..even I would be hard pressed to give a recipe there is of course Queso Fundido 1 tablespoon olive or vegetable oil 1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces 1 medium onion, cut into 1/4 inch pieces Hot green chiles to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped 3 tablespoons tequila, preferably a silver (blanco) tequila 8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups) 1/2 cup chopped cilantro Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too. or Mexican White Cheese sauce.. Ingredients 1 pound white American cheese, cubed(natural cheese will not melt properly and be stringy) 1/2 cup milk, or as needed 1 tablespoon butter or margarine 2 (4 ounce) cans chopped green chilies 2 teaspoons cumin 2 teaspoons garlic powder 2 teaspoons onion powder cayenne pepper to taste Directions 1. Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately. If you're too hardcore to use easy melt american cheese and demand an aged cheese for sauce.. Ingredients 2 tablespoons margarine 2 tablespoons self-rising flour 2 cups milk 2 cups shredded Monterry Jack cheese(pepper jack, though a processed cheese makes this a bit tangier) Directions 1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth. Sorry for my more abrupt answer in the orginal question.. I get's cranky at times 
CHEF |
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Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Originally Posted By douglasmorris99:
Originally Posted By Cleatus:
Chef whats a good way to make: 1. alfredo sauce thats not lumpy crap 2. that white semi-spicy cheese sauce you get a t mexican restarunts thanks! thanks for stopping by.. [URL=http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770]Alfredo,,Check the Chefs Index please, pasta sauces maybe?[/URL need more info, lots of Mexican Restaurants and LOTS Of white sauces..cheese, sour cream, tre leche. what was it served on, what did it taste like. anything floating in it? need more info.. here is a basic Mexican white sauce found in Some.. thank you CHEF thanks- just noticed the reciepes s far as the mexican sauce- the cheese sauce you get with the chips-white,spces of red pepper maybe in it- slightly spicy try the one above whats the name of the restaurant? Chef, are you saying there's no actual cheese in the white queso? not at all and Maybe I should have answered cleatus's question better.. there is a white sauce served in some Mexican Restaurants..as mentioned above, it is NOT a cheese sauce. it is a "mock" Bechemal basiclly with red pepper and oregano. Cletus isnt giving me enough info to help him there are cheese sauces in the directory for a specific sauce from a local restaurant, with out samping it..even I would be hard pressed to give a recipe there is of course Queso Fundido 1 tablespoon olive or vegetable oil 1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces 1 medium onion, cut into 1/4 inch pieces Hot green chiles to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped 3 tablespoons tequila, preferably a silver (blanco) tequila 8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups) 1/2 cup chopped cilantro Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too. or Mexican White Cheese sauce.. Ingredients 1 pound white American cheese, cubed(natural cheese will not melt properly and be stringy) 1/2 cup milk, or as needed 1 tablespoon butter or margarine 2 (4 ounce) cans chopped green chilies 2 teaspoons cumin 2 teaspoons garlic powder 2 teaspoons onion powder cayenne pepper to taste Directions 1. Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately. If you're too hardcore to use easy melt american cheese and demand an aged cheese for sauce.. Ingredients 2 tablespoons margarine 2 tablespoons self-rising flour 2 cups milk 2 cups shredded Monterry Jack cheese(pepper jack, though a processed cheese makes this a bit tangier) Directions 1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth. Sorry for my more abrupt answer in the orginal question.. I get's cranky at times
CHEF Thanks Chef! And don't apologize. I figured out he was talking about queso because I just came in from a trip where I had fantastic white queso. Otherwise I would have thought he meant "white sauce'.  Which is what you thought, I think. 
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I yearn for the day I can reach through the screen and slap some of you :/~~Aimless as System Message
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Snip. Sorry for my more abrupt answer in the orginal question.. I get's cranky at times CHEF Uh oh watch out for flying clogs!  Thanks for the good stuff Chef!
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You can't explain the Big-Bang theory to people who think flatulence is caused by evil spirits crawling up their behinds.
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Originally Posted By edb66:
Snip. Sorry for my more abrupt answer in the orginal question..
I get's cranky at times
CHEF Uh oh watch out for flying clogs! Thanks for the good stuff Chef! 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Andras:
Hey Chef Do you have a recipe for a broccoli and cheese soup? Thanks! I DO..
Ingredients 1 onion, chopped 6 tablespoons margarine 1/3 cup all-purpose flour salt and pepper to taste 4 cups milk 3 cups chicken broth 1 carrot, shredded 1 cup broccoli florets 1/2 cup chopped celery 1 pound processed cheese food (eg. Velveeta, proceese American cheese), cubed, again in making soups and sauces, regular cheese can be used, but they need to be true aged cheese, the 30 day wonder you're paying far too much for at the grocery will be stringy or clump good chedder needs to be aged at least 90 days and best at 180 to 2 years in the ageing process to be a smoother melting cheese. Directions 1. In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling. 2. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended. 3. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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How would you cook corn on the cob for 15 folks at a range day get together? Boil, grill, microwave, or other? |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By Afterwork_Ninja:
How would you cook corn on the cob for 15 folks at a range day get together? Boil, grill, microwave, or other? quickest and easiest is boil it for about 10 min in salted water, throw a cup of milk for each gallon of water..keeps your corn a bit whiteer and sweeter. but I LIKE to leave it in a fewl layers of the shucks, throw it on the grill, shuck the corn until it is down to 2 or 3 layers of husk. Pull off any excess silk if it is in the way, but once the corn is grilled it will be very easy to remove using a clean, damp kitchen towel. Place the corn on a hot grill and cook until the husk is dark, rotating the ear every 2-3 minutes. Over high heat, the corn should be done in about 10-12 minutes CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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DFW CREW
Yall come stop buy CHEFS 45 Ranch table at the IRVING GUNSHOW this weekend, I'll be there CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By douglasmorris99: Originally Posted By Afterwork_Ninja: How would you cook corn on the cob for 15 folks at a range day get together? Boil, grill, microwave, or other? quickest and easiest is boil it for about 10 min in salted water, throw a cup of milk for each gallon of water..keeps your corn a bit whiteer and sweeter. but I LIKE to leave it in a fewl layers of the shucks, throw it on the grill, shuck the corn until it is down to 2 or 3 layers of husk. Pull off any excess silk if it is in the way, but once the corn is grilled it will be very easy to remove using a clean, damp kitchen towel. Place the corn on a hot grill and cook until the husk is dark, rotating the ear every 2-3 minutes. Over high heat, the corn should be done in about 10-12 minutes CHEF Amen to cooking corn on the grill! |
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READ MY FOOD BLOG! http://chopyourown.blogspot.com/
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READ MY FOOD BLOG! http://chopyourown.blogspot.com/
You learn something new every day whether you like it or not.
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I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? |
The plane takes off, 0.999bar = 1, and a set of four fair coin flips has a 15/16 probability of including at least one tail.
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Originally Posted By KS_Physicist:
I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef Morris: Do you have a good recipe for "Pontchartrain" sauce that's served over fish? I found this recipe online, but I don't know if that could be improved on or if you have something better in mind:Ingredients
Directions
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By douglasmorris99:
Originally Posted By KS_Physicist:
I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF One of those is the first cookbook I ever got, gift from mom. If you are serious about being able to help you with referals from your website for purchases on Amazon, gives us the specifics, cause I buy a ton from Amazon every year. 
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How should I begin, and how should I presume?
Damn boy, you are a lawyer, aren't you! But tell me this, when you did the deed, did the sunday school teacher in you, did it die a little bit?
It is a hell of a thing, to watch a proud thing die
Damn boy, you are a lawyer, aren't you! But tell me this, when you did the deed, did the sunday school teacher in you, did it die a little bit?
It is a hell of a thing, to watch a proud thing die
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Originally Posted By douglasmorris99: Originally Posted By KS_Physicist: I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF Thank you. I know it is kind of odd asking a chef for advice about a cookbook, but I am more likely to get my feet wet with the book and then come back for your expert tutelage. Well, I'm actually more likely to try some of the recipes you've posted, but with a cookbook I'll have a better idea what to ask you about later. |
The plane takes off, 0.999bar = 1, and a set of four fair coin flips has a 15/16 probability of including at least one tail.
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Originally Posted By KS_Physicist:
I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... thank you as I build the site. I will have to look at associate plans from them..
available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF One of those is the first cookbook I ever got, gift from mom. If you are serious about being able to help you with referals from your website for purchases on Amazon, gives us the specifics, cause I buy a ton from Amazon every year. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By billyhill:
Originally Posted By douglasmorris99:
Originally Posted By KS_Physicist:
I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF One of those is the first cookbook I ever got, gift from mom. If you are serious about being able to help you with referals from your website for purchases on Amazon, gives us the specifics, cause I buy a ton from Amazon every year. thank you, hadnt considered that.. I may.
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By KS_Physicist:
Originally Posted By douglasmorris99:
Originally Posted By KS_Physicist:
I am looking for a simple cookbook of traditional Louisiana cooking. I don't know whether I should be looking at just New Orleans cookbooks, or for something more general. I'd prefer the kind of recipes you would find in a home or diner as opposed to really fancy/specialized (read: hard to make and/or expensive specialty ingredients). Suggestions? Paul Prudhomme had a couple of good book about 20 years ago Prudome Family Kitchen and Prudhomme' Louisiana Kitchen, IIRC both are written from the novice to the experienced cook in his preperations... another would be The Top 100 Cajun recipes of all time... available at amazon,,tell them where to send the referral check please... Chefs 45 Ranch CHEF Thank you. I know it is kind of odd asking a chef for advice about a cookbook, but I am more likely to get my feet wet with the book and then come back for your expert tutelage. Well, I'm actually more likely to try some of the recipes you've posted, but with a cookbook I'll have a better idea what to ask you about later. Not odd and I dont often refer as I truthfully just dont shop them any longer...but when someone asks, I know a few things.. Cajun and louisiana cooking had a big following 25 years ago and Paul's cuisine, through the Commander's Palace on to KPauls Kitchen, was the "mother" of the CajunRage and his roots are Back Home Cajun Cooking, the popularity of Justin"aH GAUR UNTEE"Wilson(The true father of "classic Cajun foods") and of course former Commander's Palace Chef Emeril "BAM" Lagassee A popular and TALENTED Chef and far more successful than I, is from Fall River Massachusetts and not N.O.
but I HIGHLY Recomend his EARLY books as well CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Chef- methinks you nailed it with the "Mexican white cheese sauce"
i will try it, but it sounds like the stuff!!!! one more: this is probably silly, but hashbrowns: 1. how do you make fresh ones without them turning grey and gummy as shit 2. what is the "oil" your average greasy spoon/dennys/etc uses for cooking em in- i actuall LIKE the ones from the truckstop- some sort of fake/buttery oil stuff. if you happen to have a link to it- it would be sweet too! thanks again- i really like to cook, and i am trying to piece together some of my missing links!!! |
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cleatus
no silly questions, and glad you're doing something you enjoy,, but,, read thru the thread a bit..and the thread before it that runs 100 pages and over 4000 responces.. I just did something on hashbrowns in the last 11 pages...the secret being, par boil the potatoes and liberal use of Paprika. Many restaurants use butter flavored oils such as Kaola Gold, Swirl and Beyond, Many use branded butter flavored oils, corn oil, vegetable oil, Peanut, soy, canola or sunflower oils from Sysco, Kraft, Ben E Keith, Sexton, white swan, For every label in the grocery, like Mazolla, Crisco etc there is a branded commercial pack available..,Far too many to suggest one you may favor. hard to say who uses what,,it is generally kept under the grill and you should be able to spot it, either in a number 10 can or Gallon or 1/2 gal plastic bottles hope that helps abit and thanks for asking a fresh question as well as one with a bit of an edge on it..
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By Zhukov:
Chef Morris: Do you have a good recipe for "Pontchartrain" sauce that's served over fish? I found this recipe online, but I don't know if that could be improved on or if you have something better in mind: Ingredients
Directions
ZHUK was busy doing a gun show and missed your question...sorry..
Pontchartrain is as you have posted...a mustardy cream sauce..my recipe is very similar. and, like chili, I think there is clusters of folk who say Yes to Mustard, others No... Ponchartrain Sauce with Crabmeat Ingredients: 8 oz Lump Crab Meat 1 1/2 Cups heavy cream 4 Tbs Butter 1 Tsp of Creole Mustard or other stone ground mustard or if you must Grey Poupon 1/8 Tsp Kosher Salt 1/2 Tsp Paprika 1/4 Tsp White Pepper 6 sprigs parsley diced Directions In a sauce pan, simmer cream, butter and mustard over medium heat until cream is reduced and begins to thicken. Add crab, parsle, salt, paprika, and white pepper. Return to simmer and salt and pepper to taste. Serv sauce over fish or chicken. . |
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Thanks chef. Looks like the web recipe was pretty close. I assume the small amount of mustard isn't too noticeable? I can't remember tasting a lot of mustard when I had it at Pappadeaux's, but it was quite a while ago... |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Cleatus:
Thanks again chef- i did a search- but only came up with diced potatoes hashbrowns- to clarify, i was thinking the shredded version- do you still parboil the potato? i did find the ksols gold- but its by the case  will keep looking for smaller qty.
thx again! you're welcome.. you may have to join a bulk food club to find Kaola gold in singles.. Beyond I have seen in Tom THUMBS...Randell, other butter flavored oils are similar.. shredded, yes, still par boil. this will let them cook up far nicer/ CHEF |
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Originally Posted By Zhukov:
Thanks chef. Looks like the web recipe was pretty close. I assume the small amount of mustard isn't too noticeable? I can't remember tasting a lot of mustard when I had it at Pappadeaux's, but it was quite a while ago... True creole mustard is rather mild compared to other styles of stone ground mustards.. |
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I bought a tube of chopped lemongrass just to say that I've tried it. I am going to work it into a couple of Vietnamese recipes and maybe a freestyle stir fry or two.
What else can a guy use lemongrass in? |
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Originally Posted By Afterwork_Ninja:
I bought a tube of chopped lemongrass just to say that I've tried it. I am going to work it into a couple of Vietnamese recipes and maybe a freestyle stir fry or two. What else can a guy use lemongrass in? I'd never used lemongrass, but at the little hole in the wall store where I buy my stuff for Thai food, the Vietnamese lady who always looks at me strangely and frowns at me, cuz I'm probably the only American who comes in her store, finally accepted me. I know this because last month, as I was checking out, she leaned over to the side of the counter and pulled out a long, intact lemongrass shoot. She laid it on the counter and made a knife-like cutting motion and said, "Heeyah....You take. Cut off heeyah." She used her hand to immitate cutting off a three-four inch piece, and said, " Maaaaah wid hammah. Put in wen cook riye." I nodded and said, "Just two of us. How long will the rest of it keep?" "Free" she said. "You free ress." She shoved it in my bag. I took it. The rice was good with that cooked in it. Very subtle. I froze the rest, like she said. 
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Wine is sunlight held together by water.~~Galileo Galilei
Well-behaved women rarely make history~~Marilyn Monroe
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Originally Posted By Afterwork_Ninja:
I bought a tube of chopped lemongrass just to say that I've tried it. I am going to work it into a couple of Vietnamese recipes and maybe a freestyle stir fry or two. What else can a guy use lemongrass in? Lemon grass blends well with garlic, chilies, and cilantro and frequently used in curries as well as in seafood soups and in making court boullion for poaching fish, oysters and scallops. It is also used to make tea. when picking fresh lemon grass.look for fresh looking stalks they can be dry or brittle depending on when and where harvested. Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks. You can also freeze it for about 6 months without any flavor loss. lemon grass can be found pureed, dried or powdered. The dried product has to be soaked in hot water and reconstituted before use. The powdered variety is useful in teas and curries but it's not a good substitute for the fresh product in most entree's. and can become bitter.. . Lemon grass is said to aid in digestion as well as relieve spasms, muscle cramps, rheumatism and headaches and is also used in perfumes, soaps, and citrenolla candles. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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I Will be with a table at the Texas State Rifle Assoc show this weekend at the Mesquite Rodeo convention center,
Chefs 45 Ranch. big yellow sign on the right hand side of the room.. stop by and visit CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99:
Originally Posted By Afterwork_Ninja:
I bought a tube of chopped lemongrass just to say that I've tried it. I am going to work it into a couple of Vietnamese recipes and maybe a freestyle stir fry or two. What else can a guy use lemongrass in? Lemon grass blends well with garlic, chilies, and cilantro and frequently used in curries as well as in seafood soups and in making court boullion for poaching fish, oysters and scallops. It is also used to make tea. when picking fresh lemon grass.look for fresh looking stalks they can be dry or brittle depending on when and where harvested. Store fresh lemon grass in the refrigerator in a tightly sealed plastic bag for up to 3 weeks. You can also freeze it for about 6 months without any flavor loss. lemon grass can be found pureed, dried or powdered. The dried product has to be soaked in hot water and reconstituted before use. The powdered variety is useful in teas and curries but it's not a good substitute for the fresh product in most entree's. and can become bitter.. . Lemon grass is said to aid in digestion as well as relieve spasms, muscle cramps, rheumatism and headaches and is also used in perfumes, soaps, and citrenolla candles. CHEF Thanks. |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Chef,
If you had a really nice fillet of coho Salmon in the fridge you paid a fair chunk of money for and wanted to prepare it in such a way to make it all it could be how would you prepare it and do you have a particular recipe you like to employ in said preparation? |
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Originally Posted By cutlass1972:
Chef, If you had a really nice fillet of coho Salmon in the fridge you paid a fair chunk of money for and wanted to prepare it in such a way to make it all it could be how would you prepare it and do you have a particular recipe you like to employ in said preparation? I Really enjoy a fresh salmon..while I was working in Nevada, I had an oppurtunity to go salmon fishing...I took my boys..THEY all caught salmons...from 12 to 32lbs... I caught a cold but the boys had a blast...
this time a year, Poached fish is so easy, takes less time then other styles, and can be enjoyed hot, or chilled the next day.. Ingredients 1/4 cup finely chopped onion 1 garlic clove, minced 2 tablespoons butter or margarine 1 1/2 cups water 3/4 cup chicken broth 1/2 teaspoon dill weed 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon dried parsley flakes 1/2 teaspoon dried tarragon 4 salmon steaks (1 inch thick) SAUCE: 1/2 cup finely chopped zucchini 1/4 cup mayonnaise 1/4 cup plain yogurt 2 tablespoons chopped green onions Directions 1. In a large skillet, saute onion and garlic in butter. Add the water, broth and seasonings. Add salmon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until fish flakes easily with a fork. 2. Meanwhile, in a small bowl, combine sauce ingredients. Serve with the salmon. If your into sweatin outside, sipping beers... be sure you have a HOT fire you want to sear and seal the fish to avoid breakage..and use a "greased" towel on your grid prior to laying your salmon down..start the the SKIN SIDE UP to get the best presentation.. Ingredients 2 pounds salmon fillets 1/2 cup vegetable oil 1/2 cup lemon juice 4 green onions, thinly sliced 3 tablespoons minced fresh parsley 1 1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/8 teaspoon pepper Directions 1. Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. If it is really fresh...Ceviche is always a very nice prep for Salmon, add some shrimp and scallops and you have a great variety dish.. Ingredients 1/4 teaspoon white sugar 2 1/2 tablespoons sea salt 1/2 teaspoon chili paste or sauce 1/4 cup fresh lime juice 1/4 teaspoon fresh ground pepper 1/4 teaspoon cumin 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/4 cup minced red onion 1 ripe tomato, finely diced 2 tablespoons minced fresh cilantro 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced 1 avocado, sliced Directions 1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours. 2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes Hope that helps/ CHEF |
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I was perusing the spice rack at the store today and came across dried, powdered shrimp.
Uses? |
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Originally Posted By Afterwork_Ninja:
I was perusing the spice rack at the store today and came across dried, powdered shrimp. Uses? zombies zombie dogs zombie cats now Zombie Shrimp 
uses for zombie shrimp snax for Mummies. bait for powdered Sea Bass goldfish food.. or, flavoring agent for noodles, soups and stews, accent to seafood dishes that would add a bolder shrimp flavor, adding powdered shrimp to Caesar dressing in liu of anchovies would give it a decidly differnt taste profile..or tomato juice and shrimp powder with a touch of annesette would make a distinct seafood stew sauce base... hope that helps a bit.. Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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| Thanks. No recipe for dehydrated shrimp cocktail in pill form though? |
"If someone is so fearful that they are going to start using their weapons to protect their rights, it makes me very nervous that these people have weapons at all." - U.S. Rep Henry Waxman (D-CA)
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Originally Posted By Afterwork_Ninja:
Thanks. No recipe for dehydrated shrimp cocktail in pill form though? the dehydrated cocktail sauce is coming out gummy
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By FragDoll:
Chef,do you have any tips to temper chocolate easily? I have trouble getting it in that narrow range. welcome to Chefs thread.. Interesting question,.one I havent been asked in the years of doing this thread and a talant I havn't used in well over 20 years. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. CHEAP chocolate will fail..the highest % of cocoa butter works best. Start with 12 ounces or more: a larger amount is easier to work with. Gather up, a pot of water, a clean, completely dry stainless-steel or Copper bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl disrupt the tempering process and will "ruin" the chocolate. you'll also need a good knife, dough cutter/bench scraper, thermometer. Place the pot of water on the stove and bring the water to a slow boil. Most Chocolate chips or coins are ideal for tempering, use common sized chocolate so it will melt evenly. If you're using a block of chocolate or big candy bar, a serrated knife works or you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square. again, you want an equal melt.. With the dough cutter or your hands transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth carefull not to create too many bubbles when stirring. You can keep the water at a very low simmer while the chocolate melts or you can turn the heat off entirely. For small amounts of chocolate, it is best to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F Going over the target temperature can cause scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, (moiture getting into the chocolate can ruin it) and begin the essential stage of cooling and agitating. One way of cooling the melted chocolate is to add chopped, un-melted candy to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," produces the smooth, glossy result. If your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitating method that involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate. you need to do this VERY quickly.. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes. you can usually do the process once again, adding about 1/3 the amount of fresh chocolate to bring it up to snuff, if that fails you'll need to start anew and force the kids to eat the untempered chocolate,,or, invite girlfriends over, bringing fruit and champange, have chocolate fondue party.. INFO On Chocolate Couverture––best for baking and confections. A glossy form of chocolate used by professional pastry chefs and chocolatiers, this chocolate contains a minimum of 32 percent cocoa butter, which allows it to flow more easily when it's melted and tempered. You'll find this type of higher-grade chocolate in professional pastry and cake supply shops, as well as high-end groceries and online. Both dark and milk chocolate couvertures are available. Baking Chocolate––best for cooking and baking. Also called bitter or unsweetened chocolate, this type is hardened cocoa solids and cocoa butter with no added sugar. Since its taste is astringent, it's used primarily as a baking ingredient. Unsweetened chocolate contains 50 to 58 percent cocoa butter by weight. Bittersweet Chocolate––best for baking, cooking, and eating. Bittersweet chocolate is the darkest of all eating chocolates. It must contain at least 35 percent chocolate liquor. Bittersweet chocolate has a more pronounced chocolate taste because of its higher concentration of chocolate liquor and less sugar. Some premium bittersweet chocolate can have a cocoa butter and cocoa solid content of 70 percent or higher. It can be used in cooking and baking, as well as eaten for a treat. Semisweet and Sweet Chocolate––best for baking, cooking, and eating. Semisweet and sweet chocolate are similar to bittersweet but have a higher percentage of sugar and thus a sweeter taste. Their required chocolate liquor content is lower, averaging between 15 to 35 percent. Both kinds can also be used for cooking, as well as eaten as candy. Semisweet chocolate can usually be interchanged with bittersweet chocolate. Milk Chocolate––best for eating. Milk chocolate creates the sweet, creamy taste found in candy bars. Milk chocolate contains at least 12 percent dry milk solids and 10 percent chocolate liquor along with sugar and added cocoa butter. Milk chocolate is generally not used in baking or cooking, as its delicate flavor is easily overwhelmed by other ingredients. It's the favorite chocolate of most Americans, preferred over dark or semisweet varieties by two to one. White Chocolate––best for baking, cooking, and eating. white "chocolate" is not "true" chocolate, since it contains no chocolate solids. It does contain cocoa butter giving it the correct tooth but a very low percentage, When the cocoa butter is replaced with other, less expensive fats, it's no longer white chocolate: it's referred to as Almond Bark or confectioners' coating. Cocoa Powder––best for baking and beverages. When most of the cocoa butter is removed from chocolate liquor, a dense cake forms. This cake is ground into powder containing 10 to 22 percent cocoa butter. "Dutched" or Dutch Process cocoa is cocoa powder treated with an alkalizing agent such as baking soda to make it darker, less bitter, and more soluble in liquids. Cocoa Nibs––best for baking. Cocoa nibs are roasted and broken up cocoa beans, which have a very delicate chocolate flavor. They add crunch to cookies, toppings for cakes and pies, mixed into graham cracker crusts etc.. hope that helped.. thank you for the challenge and for general info I LOVE CHOCOLATE but alergic, makes me feel like crap  CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By phil3333:
i was wanting to try and cook some blackened fish any help would be appreciated Blackening of fish was a very popular method about 25 years ago, crusaded by Paul Prudhomme, it gained recognition quickly and helped skyrocket Paul in to national prominence. Paul and Tony Chachere both have excellent “blackening seasoning” on the grocer’s shelves. I think Zatarains do as well, but I don’t care for their products. of course, you can make your own.. Ingredients ·1 tablespoon paprika ·2 teaspoons dry mustard ·1 teaspoon cayenne pepper ·1 teaspoon ground cumin ·1 teaspoon black pepper ·1 teaspoon white pepper ·1 teaspoon dried thyme ·1 teaspoon salt ·3/4 cup unsalted butter, melted ·6 (4 ounce) fillets trout, catfish, redfish, cod, etc. ·1/4 cup unsalted butter, melted Directions In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. You should NOT be able to hold your hand over the pan for more than a few seconds... Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance,( about 2 minutes). Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By FragDoll:
Wow chef! Thanks for all the info! I don't enjoy cooking very much, but I'd really like to get into pastry making. you are welcome IF you havnt perused it, the FIRST Chefs thread ran at 100 pages,, and holds a lot of info.. been doing this for about 4 years, maybe 5 and 1000's of questions and answer CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Well Chef, the lowly culinary student is requesting your help again. I've found myself in the depths of a "corporate" kitchen as morning baker/ lunch sammich bitch. I have all the usual sandwich stuff, a panini press, and an insanely expensive mini-oven (microwave, convection, conduction all at once).
So here's the problem. I have 3 salads to make for my station... egg, tuna, and chicken. Well I finally showed the Chef that I'd only sold one portion of the egg salad in five weeks and that it was a huge waste of time and money to make it. So now it's up to me to find a permanent replacement, or what I'm hoping for, several options to do in rotation. So great almighty grand poobah Chef.... got any ideas? If it helps, the info on my customers. They're yuppies. They eat most everything in a wrap. They're terrified of fat grams, and they really like spicy. buk ETA: There's also zero chance of getting any seafood. We're hemorrhaging cash as it is.
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