What recipe can you share with me that is from your home state?!
Answers:
Seafood Jambalaya
3 cups of uncooked rice
1/4 cup butter
1/4 cup olive oil
1 pound raw Louisiana shrimp, your favorite size
salt, to taste
Tony Chachere’s Original Creole Seasoning, to taste
lemon pepper, to taste
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 ribs celery, chopped
4 to 6 cloves of garlic, minced
1 8-ounce carton fresh mushrooms, sliced
1 10-ounce can Rotel tomatoes
2 bay leaves
1 pound Louisiana crawfish tails
1 pound lump Louisiana crabmeat
1 bunch green onions, sliced
1/2 bunch parsley, minced
Cook the rice according to the package directions!. In a large Dutch oven, melt the butter!. Add the olive oil and sauté the shrimp for 5 to 7 minutes!. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking!. Remove the shrimp and set aside!. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes!. Add the Rotel tomatoes and the bay leaves!. Cook for 10 more minutes!. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally!. Add the crabmeat, green onions, and parsley!. Mix in cooked rice, adjust seasonings, and remove from heat!. Let stand about 5 minutes before serving (for the flavors to marry)!. Serve hot!.
nfd?Www@FoodAQ@Com
3 cups of uncooked rice
1/4 cup butter
1/4 cup olive oil
1 pound raw Louisiana shrimp, your favorite size
salt, to taste
Tony Chachere’s Original Creole Seasoning, to taste
lemon pepper, to taste
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 ribs celery, chopped
4 to 6 cloves of garlic, minced
1 8-ounce carton fresh mushrooms, sliced
1 10-ounce can Rotel tomatoes
2 bay leaves
1 pound Louisiana crawfish tails
1 pound lump Louisiana crabmeat
1 bunch green onions, sliced
1/2 bunch parsley, minced
Cook the rice according to the package directions!. In a large Dutch oven, melt the butter!. Add the olive oil and sauté the shrimp for 5 to 7 minutes!. Season the shrimp with salt, Tony Chachere’s, and lemon pepper while they are cooking!. Remove the shrimp and set aside!. Sauté the onion, peppers, celery, mushrooms and garlic for 5 to 9 minutes!. Add the Rotel tomatoes and the bay leaves!. Cook for 10 more minutes!. Return the shrimp to the pot and add the crawfish tails; cook for 5 minutes, stirring occasionally!. Add the crabmeat, green onions, and parsley!. Mix in cooked rice, adjust seasonings, and remove from heat!. Let stand about 5 minutes before serving (for the flavors to marry)!. Serve hot!.
nfd?Www@FoodAQ@Com
North Carolina-Style Pulled Pork
INGREDIENTS (Nutrition)
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
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What to Drink!?
Zinfandel
Bulleit Southern Belle
Boston Iced Tea
DIRECTIONS
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt!. Rub spice mixture into the roast on all sides!. Wrap in plastic wrap, and refrigerate 8 hours, or overnight!.
Prepare a grill for indirect heat!.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill!. Place pork butt roast on the grate over a drip pan!. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C)!. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke!.
Remove pork from heat and place on a cutting board!. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks!. This requires patience!.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper!. Continue whisking until brown sugar and salt have dissolved!. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork!. Serve immediately, or cover and keep warm on the grill for up to one hour until serving!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
2 cups cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
Add to Recipe Box
Add to Shopping List
Customize Recipe
Add a Personal Note
What to Drink!?
Zinfandel
Bulleit Southern Belle
Boston Iced Tea
DIRECTIONS
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt!. Rub spice mixture into the roast on all sides!. Wrap in plastic wrap, and refrigerate 8 hours, or overnight!.
Prepare a grill for indirect heat!.
Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill!. Place pork butt roast on the grate over a drip pan!. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195 degrees F (200 degrees C)!. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke!.
Remove pork from heat and place on a cutting board!. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks!. This requires patience!.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper!. Continue whisking until brown sugar and salt have dissolved!. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork!. Serve immediately, or cover and keep warm on the grill for up to one hour until serving!.Www@FoodAQ@Com
Maryland Crab Cakes
* 1 pound fresh lump crab meat
* 1 cup low-fat mayonnaise
* 1 tablespoon Dijon or dry mustard
* 1 egg, beaten
* 1 teaspoon Worcestershire sauce
* 1 teaspoon Old Bay seasoning
* Juice of lemon
* 7 Saltine crackers, crushed
* 2 tablespoons fresh minced parsley
Put crab meat in bowl!. Mix rest of ingredients and add to crab meat!. Chill for 2 hours!. Form into 6 to 8 cakes!. Place on buttered sheet pan and bake at 450 degrees until golden brown!.
Note: Crab cakes can also be cooked in hot oil, pan-fried or broiled!. also, some cooks prefer using 2 slices of white bread torn into pieces instead of crackers!.Www@FoodAQ@Com
* 1 pound fresh lump crab meat
* 1 cup low-fat mayonnaise
* 1 tablespoon Dijon or dry mustard
* 1 egg, beaten
* 1 teaspoon Worcestershire sauce
* 1 teaspoon Old Bay seasoning
* Juice of lemon
* 7 Saltine crackers, crushed
* 2 tablespoons fresh minced parsley
Put crab meat in bowl!. Mix rest of ingredients and add to crab meat!. Chill for 2 hours!. Form into 6 to 8 cakes!. Place on buttered sheet pan and bake at 450 degrees until golden brown!.
Note: Crab cakes can also be cooked in hot oil, pan-fried or broiled!. also, some cooks prefer using 2 slices of white bread torn into pieces instead of crackers!.Www@FoodAQ@Com
CHOWDER
1 lb Haddock, skinned, whole pieces
? lb Scallops
? lb Clams, left over steamers or canned
1 cup Clam liquor, from steamers or jarred clam juice
1 quart Half and half
1 quart Heavy cream
3 Potatoes, peeled and cut into small chunks
2 Onions, peeled and cut into small chunks
1 tsp Thyme
? stick Butter
Whole milk
? lb Bacon or salt pork, cut into small pieces
1!. In large pot cook bacon or salt pork over low heat to render as much fat as possible, remove meat, reserve
2!. Add potato, onion and clam liquor!. Add water if needed to bring liquid to same level as vegetables
3!. Cook over low/medium heat until potatoes are nearly tender
4!. Remove potatoes and onions, set aside
5!. Add fish, scallops and cook until fish flakes and scallops are cooked, add water if needed
6!. Add clams and potatoes/onions to broth
7!. Add half and half, cream, thyme and butter
8!. Add milk if needed to cover seafood
9!. Heat over low heat, stirring occasionally, do NOT bring to a boil, until hot enough to serve
10!. Add back in the bacon or salt pork, stir
11!. Taste and add salt/pepper if needed
12!. If you prefer it thicker, make a roux with equal parts of butter and flour and add to hot chowder to thicken or use some cornstarch mixed with cold water!.Www@FoodAQ@Com
1 lb Haddock, skinned, whole pieces
? lb Scallops
? lb Clams, left over steamers or canned
1 cup Clam liquor, from steamers or jarred clam juice
1 quart Half and half
1 quart Heavy cream
3 Potatoes, peeled and cut into small chunks
2 Onions, peeled and cut into small chunks
1 tsp Thyme
? stick Butter
Whole milk
? lb Bacon or salt pork, cut into small pieces
1!. In large pot cook bacon or salt pork over low heat to render as much fat as possible, remove meat, reserve
2!. Add potato, onion and clam liquor!. Add water if needed to bring liquid to same level as vegetables
3!. Cook over low/medium heat until potatoes are nearly tender
4!. Remove potatoes and onions, set aside
5!. Add fish, scallops and cook until fish flakes and scallops are cooked, add water if needed
6!. Add clams and potatoes/onions to broth
7!. Add half and half, cream, thyme and butter
8!. Add milk if needed to cover seafood
9!. Heat over low heat, stirring occasionally, do NOT bring to a boil, until hot enough to serve
10!. Add back in the bacon or salt pork, stir
11!. Taste and add salt/pepper if needed
12!. If you prefer it thicker, make a roux with equal parts of butter and flour and add to hot chowder to thicken or use some cornstarch mixed with cold water!.Www@FoodAQ@Com
Shredded Chicken Sandwiches!. Cook a whole chicken, tear and shred pieces apart, discarding the bones and fat!. Mix chicken pieces, cream of chicken soup and broken saltine crackers in a crock pot for a few hours!. serve on hamburger buns and enjoy!Www@FoodAQ@Com
I'd check out http://www!.dailyyummy!.com!. It has by far the most unique and savory recipes!.Www@FoodAQ@Com
We don't all live in states!.Www@FoodAQ@Com