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Roux
Tuesday, May 26th, 2009Roux This is a basic in traditional New Orleans cookery. Roux forms the basis of gumbo, etouffee, and other Cajun dishes. Roux is identified by its color — blonde, caramel, dark. The color is determined by how long it has cooked. The important thing is to let the roux cook slowly, and stir it slowly [...]
Mayonnaise
Wednesday, May 6th, 2009Mayonnaise Makes 1-1/2 cups 1 teaspoon Dijon mustard 2 egg yolks Salt and white pepper to taste 2 cups peanut or other vegetable oil 2 tablespoons white wine vinegar or fresh lemon juice Using a whisk or an electric beater, beat the mustard, egg yolks, salt, and pepper in a medium bowl until thick. Gradually [...]
Brown Sauce
Wednesday, May 6th, 2009Brown Sauce Makes 4 cups This versatile Asian-style brown sauce can be used as a braising sauce for nearly anything. Chilled, it gels and can even be used as a garnish for savories and salads. 2 tablespoons vegetable oil 2 green onions, cut into small pieces 2 tablespoons pared, sliced ginger root 4 garlic cloves [...]
beef chili cheese fries – Easy Chef Recipes
Saturday, May 26th, 2012Source: Emeril Lagasse. 2 tablespoons vegetable oil 2 cups chopped yellow onions. Salt and cayenne to taste 2 pounds ground beef 1 tablespoon chili powder 2 teaspoons ground cumin. Crushed red pepper to taste …
Fish batter recipe…..?
Saturday, May 26th, 2012“The Summer Shack Cookbook: The Complete Guide to Shore Food” by Jasper White Serves 4 INGREDIENTS • About 6 cups peanut, canola, or other vegetable oil for deep-frying • 1-1/2 pounds (or a little more) skinless fish fillets (large …
SauerkrautRecipes.com presents Sauerkraut & Pork Chop dinner …
Saturday, May 26th, 20121 32 oz. jar of Frank’s sauerkraut rinsed and drained 4 10 oz. pork chops 1 pound Kielbasa cut into four pieces 1 medium onion thin sliced 1/2 pound diced bacon 1 tablespoon caraway seed 3 tablespoons vegetable oil 3 cups chicken broth …
