Prog Chefs Unite!!!

I love jambalaya though I've never made it,  one of those perfect dishes

Raff wrote: NaturalScience wrote: Atavachron wrote: I often make a hash of Hungarian or Polish, potatoes, onion, green pepper, and a healthy shot of real maple while cooking in a skillet, some sea salt and plenty of black pepper of course i'm coming over for that! You should've been here on Tuesday (Mardi Gras), when I made a textbook-perfect jambalaya with andouille sausage and shrimp, and a decadent bread pudding with chocolate and orange marmalade...

So, a little Creole in ya?  Done anything with crayfish yet?

Sounds good and I promise not to offer up any beads for you to show me certain body parts. 

By the way haven't seen anyone talking about Paella unless I missed it.  Haven't made it myself yet, pain in the ass it seems.  But related to some of the dishes mentioned recently.


Edited by Slartibartfast - February 28 2009 at 07:15

By the way, it's spelled crayfish, but is pronounced mudbug. 

You might be able to get some in your area in spring.  Here's a cool link for you:

http://www.cajun-shop.com/dwcrawfishcooking.htm

Not sure I'd order anything from them as they are kind of pricey.


Edited by Slartibartfast - February 28 2009 at 07:36

^  ooooohhhhh....

oh yes... looking forward to trying that one hahha

Ahhh, my little thread that could. Always nice to see people still enjoying this.

OK, pulling dinner together from scratch here: I got a pork loin roast and gave it a rosemary, salt and pepper crust and seared it. sauteed some leeks, potatoes and carrots and deglazed with a little beer and water. Put the roast pork back on top of the veggies and am cooking it low and slow at 300° F.

E

Making a sort of chili here... It's a Rachael Ray recipe - I know you hate her, Eric, but I quite like her recipes, though they can be sort of out there. There's everything but the kitchen sink in this chili, but I am sure it will taste great once it's ready. Mushrooms, red pepper, celery, onion, garlic, chipotle chilies in adobo, beer, tomatoes, black beans... It does smell good, I have to say!

Dinner turned out wonderfully. For something that I just strictly improvised as I went along, I was very pleased.

One other thing I did was sauté apples in butter with a little brown sugar, nutmeg, cinnamon and a pinch of salt.

E

If you used the larger, brown lentils (the kind that is usually to be found here in the US), they do tend to get somewhat mushy, which of course doesn't impair their taste at all. If you can find the smaller, brown or green varieties, you'll see they hold their shape much better (which could be better if you want to use them for a salad). As regards the sausages, I like to use a rather spicy variety, such our cotechino, Polish kielbasa, or Cajun andouille.

How about goulash Szegedin style? Here our recipe for four persons:

Ingredients:

100g of marbled bacon
500g of pork (shoulder or neck)
250 g of onions
1 table spoon of  noble sweet paprika
250 ml of broth
500 g of sauerkraut
1 tea spoon of ground caraway
2 table spoon of tomato extract
2 laurel leaves
125 ml of creme fraiche
1 or 2 toes of garlic (depending on  how you like garlic; we always use 2)
freshly ground white pepper
salt

Preparation:
Cut bacon into small dice.
Wash meat and dry with a towel, then cut into dice of about an inch size.
Peel onions and dice them too.
Render bacon, then gently roast meat from all sides.
Add onions and roast them until they are golden brown.
Stir in paprika, then add broth.
Add sauerkraut, caraway and tomato extract (if sauerkraut is too wet, dry it by pressing it slightly first (collect the juice).
Add laurel leaves and simmer for about 45 minutes at medium heat with lid on. Stir from time to time.
Remove laurel leaves, stir in creme fraiche and garlic.
Season to taste with pepper and salt.
Serve with potatoes, dumplings or white bread.





Edited by BaldFriede - March 01 2009 at 08:34