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Re: New Recipe...please!
Posted: Wed Sep 24, 2008 8:22 am
by buzd
Yvette wrote:Tonight I am making a shrimp/andoullie cassoulet. Its one of the ones that was featured at the last seafood cookoff contest, and I beleive it is the one from the Galatoire chef. I already printed it out, and right now its downstairs. Can't remember the website I got the recipe from. I will post it later on today. If it comes out decent, I will even take pictures.
Sounds very tummy warming.
http://www.greatamericanseafoodcookoff. ... siana.html
Hehe, I actually had some of the dish backstage that Brian Landry cooked - it was fantastic. In fact, I ate the last shrimp before John Besh had any. hehehe
Re: New Recipe...please!
Posted: Wed Sep 24, 2008 6:36 pm
by Yvette
Thanks so much for posting the recipe, that saves me a lot of typing time. I altered his recipe just a bit.....I was never one to follow recipe's anyway. I use them as a guide to ingredients, then just add dash here and there as I feel.
So before the pics, let me tell you what I did right and wrong. It came out very tasty, hearty and spicy, but I made too much, and when I tried to divide it in two different dishes, the consistancy was not even. I should have just put it into one very large cassarole dish, it would have been better.
I bought peeled, deveined shrimp.
I also added mushrooms, thought it could use it.
Followed next part of the recipe till it said allow the beans and sausage to simmer, this is when I added the broth and the shrimp.
The amounts he used for the breadcrumbs were entirely too much, ended up dumping a bunch of it in the sink.
Instead of under the broiler, I brought the broth to a roaring simmer, then put it in the cassarole at this time, thinking I was going to use one. NOT, went to get out another dish, no were suited, so ended up with a round one deep dished. I would rethink the cassarole issue if I made this again.
Put in the oven on 350* for 10 minutes, then under the broiler for 3 minutes.
Problem...consistancy of the broth part. One cassarole came out a little too dry and the other excellent. My fault. Just found out I can only add five images at a time, so the remainder will be in another post
I would have taken beautiful pictures of the table set, nice glass of wine, but I was sick of taking pictures and ready to eat.
Re: New Recipe...please!
Posted: Wed Sep 24, 2008 6:37 pm
by Yvette
Re: New Recipe...please!
Posted: Thu Sep 25, 2008 1:13 pm
by Oyster
These are looking/sounding great!
Anyone has any Fall/Winter favorites?
Re: New Recipe...please!
Posted: Fri Sep 26, 2008 7:26 pm
by NoNoNanette
Oh, Yvette! That looks OUT OF THIS WORLD! I'm going to try it within the next week. NICE, nice job!:)
Re: New Recipe...please!
Posted: Sun Sep 28, 2008 4:52 pm
by NoNoNanette
Wowie Zowie-
Cooked "my version" of this today..... boneless skinless chicken breasts, tasso and Rouse's green onion sausage.
Dom was KNOCKED OUT.
Thanks, Yvette.
Re: New Recipe...please!
Posted: Sun Sep 28, 2008 6:33 pm
by Isabella Maja
Yvette, ya know what would be good in this thread is your Chicken Grande.
Re: New Recipe...please!
Posted: Sun Sep 28, 2008 7:16 pm
by JudiB
We love that Chicken Grande so much that it's hard for me to cook chicken ANY other way!
Yvette, that was my first real introduction to rosemary. Now I'm trying to grow it, before I end up in the poorhouse buying it all the time.
Re: New Recipe...please!
Posted: Sun Sep 28, 2008 8:12 pm
by Yvette
NoNoNanette wrote:Wowie Zowie-
Cooked "my version" of this today..... boneless skinless chicken breasts, tasso and Rouse's green onion sausage.
Dom was KNOCKED OUT.
Thanks, Yvette.
Ya know, I also thought about adding chicken. In my next version, I might make it that way also. Glad you liked it.
Not MY recipe, just my version.
Re: New Recipe...please!
Posted: Sun Sep 28, 2008 8:22 pm
by Yvette
JudiB wrote:
Yvette, that was my first real introduction to rosemary. Now I'm trying to grow it, before I end up in the poorhouse buying it all the time.
After years of failed attempts, (yes I know it grows like a weed) I am finally growing rosemary, basil and tyme. I guess it just needs to find it right spot. This is the first time in okay we won't say how many years of cooking, that I have been able to grow it.
Judi, Next thing you gotta get is this really cool thing you stick the herbs in water in and put it in the fridge. Last three weeks, I swear. Used it all the time when I bought herbs from the store or friends gave me herbs.
