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Red Beans and Rice for a group, Mix or not.

Good plan, but no rice cooker.

Jul 06, 2012
guitarpah in Home Cooking

Red Beans and Rice for a group, Mix or not.

But how to keep it from drying out?

Jul 06, 2012
guitarpah in Home Cooking

Red Beans and Rice for a group, Mix or not.

I mixed the sausage rounds in, I know it no ideal, but if someone wants a whole bowl of sausage they are gonna have to pick them out. Any clues on how to keep the rice soft? Crock pot?

Jul 06, 2012
guitarpah in Home Cooking

French Theme Summer BBQ- Recipes Sought

French cooking is all about seasonal ingredients and fresh food. With that in mind, lots of baguette rounds with homemade aioli and the cheeses (no butter in summer, doesn't keep), grilled chateaubrian (tenderloin) with rouille. Rosted veggies with olive oil, garlic, and finish them off in a pan with a bit of cream and lemon juice.

Simple sides go great in summer, even the French don't like summer days slaving over a hot stove.

Warm Potato Salad with Lemon and Fresh Herbs
1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
Kosher salt
2 large cloves garlic, finely chopped
1 cup lightly packed fresh flat-leaf parsley
1/2 cup lightly packed fresh basil
1/2 cup thinly sliced chives
6 Tbs. extra-virgin olive oil
Freshly ground black pepper
In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.

While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.

Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

If you really want to spend, nothing says summer like a Bouillabaisse; my wife calls it "$100 soup."
6-8 servings
Fish Stock:
1 pound raw fish heads, bones, tail, and lobster tail shell
4 whole fresh bay leaves
1 teaspoon coarse sea salt
1/2 teaspoon whole black peppercorns
6 cups water
Stew:
1/2 cup olive oil, divided
6 ounces onion, coarsely chopped
3 ounces fennel bulb, coarsely chopped
1 teaspoon coarse sea salt, divided
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup fresh flat-leaf parsley, chopped
1 (3-inch) piece orange peel, optional
1/16 teaspoon saffron
8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
8 ounces mussels (or clams), cleaned and beards trimmed, at room temperature (make sure they are ALIVE)
1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature

For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside.

To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels.

To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish

And you must serve it with baguettes and Rouille

Rouille

Ingredients

1 very large red bell pepper or 2 medium
3 large cloves garlic, peeled
1 small fresh red hot chile, stem removed and seeded (use exam gloves, or you'll be sorry!)
1 tablespoon freshly squeezed lemon juice
½ cup bread crumbs
½ cup olive oil
6 threads Saffron, bloomed in a tablespoon of warm water
Method

1. Cook the bell pepper over a gas grill set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 15 minutes. Remove the blackened skin from the pepper by rubbing. Pull out the stem and seed cluster and discard along with the skin. You can rinse lightly to remove seeds
2. Place the roasted and skinned pepper, garlic, chile, saffron, and lemon juice the bowl of a regular or mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Add bread crumbs and process. Salt to taste, but make sure you blend well and let it sit or a min. or two before re-salting, so the salt can fully dissolve. Hold for minimum of 30 min to let flavors blend, or over night. Keep for 1 week in the fridge.

A simple, invigorating dessert, compliments of Pioneer Woman, PS... This is rich, so small servings.
Pots De Crème a L’orange

Ingredients
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs
Dash Of Salt
1 Tablespoon Grand Marnier, More To Taste
1 cup Very Hot Strong Coffee
Fresh Whipped Cream, For Serving
Thinly Sliced Orange Peel, For Garnish
Method

1. Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.
2. Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. The coffee will cook the eggs.
3. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.
4. Top with plenty of sweetened whipped cream, then garnish with sliced orange peel.
Prep

• Prep: 2 Hours
Source: thepioneerwoman.com (12 servings)

Jul 06, 2012
guitarpah in Home Cooking

Red Beans and Rice for a group, Mix or not.

Calling all Cajuns (ok, Creole).

I got about 25 servings of red beans (6 quarts) cooling in an ice bath, and I'm gonna make the rice tomorrow. My question is, smother or mix?

If I top the rice with the beans, it's more authentic, but the rice may dry out and firm up, sitting there on the table, and the ratio might get off.

If I mix it, I control the ratio and the rice stays moist, but it is so.... non-Creole.

Opinions?

Jul 06, 2012
guitarpah in Home Cooking

Dear god why can't I make mayo in my food processor?

20 replies and not one who knew what they where talking about!? The food processor blade turn so fast that it physically breaks apart the lecithin, the emulsifier that binds mayo together. Add an egg white. It's proteins protect the lecithin from destruction. Mayo is not witch craft. It's science.
I go 2 tablespoons of Vinegar, 1-2 tablespoon Lemon juice, a heaping tablespoon hot mustard, 1 egg, 1 egg yolk, 2 cups oil. Also, don't use EVOO, It doesn't hold up in the food processor.

Mar 19, 2012
guitarpah in Home Cooking

Why no cast iron on cooking shows?

I get it, you dont like cast iron. I love the way my cast iron performs from searing to pancakes, and I can clean it with a dry rag. Every time I have used copper, It burns.
A little science.
Iron, cast 55
Sand, dry 0.15 - 0.25
Stainless Steel 16
Aluminum 250
Copper 401
Silver 429
http://www.engineeringtoolbox.com/the...

Mar 16, 2012
guitarpah in Cookware