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What's your favorite Paul Prudhomme recipe, and why?

My first edition copy of Louisiana Kitchen is dog-eared and stained. The pages for Shrimp Creole have had to be unstuck many times - definite food porn haha It is a perfect recipe.
Here's a good page on that recipe - the tips and comments on the blog page are worth the slight mod the page author did....from http://casualkitchen.blogspot.com/201...

Shrimp Creole
Modified from Chef Paul Prudhomme's Louisiana Kitchen

Ingredients:
2 pounds medium to large shrimp, with shells on
2 1/2 cups, in all, of seafood or shrimp stock

1/4 cup chicken fat, pork lard, bacon fat or Crisco
2 1/2 cups, in all, chopped onions
2 cups chopped celery
1 1/2 cups chopped green bell pepper

4 Tablespoons (1/2 stick) unsalted butter
2 cloves garlic, minced or pressed
1 bay leaf
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon cayenne (hot) pepper
3/4 teaspoon black pepper
1 1/2 teaspoons Tabasco
1 1/2 teaspoons dried basil
1 Tablespoon dried thyme leaves

3 cups peeled tomatoes, chopped
1 1/2 cups canned tomato sauce
2 teaspoons sugar

Plenty of cooked rice

Directions:
1) Peel and rinse shrimp, refrigerate until needed, saving the shells to use in your shrimp stock. Chop onions, celery, bell peppers and garlic. Also, bring a medium saucepan of water to a boil, briefly blanch tomatoes, peel, and set aside for later.

2) Heat the chicken fat or other fat over high heat in a large pot. Add one cup of the onions and cook over high heat for 3 minutes, stirring frequently. Lower the heat to medium and keep stirring, until the onions have caramelized* (see below) into a rich brown color, but not burned, another 3-5 minutes.

3) Add the rest of the onions, celery, green peppers and butter. Cook over high heat, stirring occasionally, until celery and pepper become tender, roughly 5 minutes.

4) Add: garlic, bay leaf, all spices, Tabasco, and just 1/2 cup of the stock (basically add everything but the tomatoes, tomato sauce, sugar and the rest of the stock). Cook over medium heat for 5 minutes, stirring and scraping the pan bottom well.

5) Add the tomatoes and simmer for another 10 minutes. Then add the tomato sauce, sugar and remaining 2 cups stock and simmer for about 15-20 minutes, stirring occasionally.

6) Cool and refrigerate if making the sauce the day before (and do not add the shrimp yet!). If serving immediately, turn the heat off and add the shrimp. Cover and let sit for 5-10 minutes, or until the shrimp are just plump and pink and not overcooked. Serve immediately by placing a mound of rice in the center of a plate and ladling a generous portion of shrimp creole sauce around the rice.

Serves 8-10.

Feb 12, 2010
EmoryJ in Home Cooking

Samalita's: Is it creepy or not?

Samalita's Sunflower Restaurant is worse than terrible. It is a con, a scam, and a travesty against food love. It gives those who love Mexican and Cal-Mex hope when they walk past and grab a menu; that there could be a place in the neighborhood where you could get hearty and earthy, well-prepared Mexican food. DO NOT BE FOOLED. WALK ON!

I've been wanting to eat there for months, and - being hungry and feeling lazy, ordered from Samalita's last night. I usually start any restaurant off with an easy cuisine staple, before I commit to a big order, or suggest it to friends.

We started with a small order of Pico de Gallo and chips. The tiny plastic ramekin order of Pico De Gallo was watery and whined of the vinegar that leaked off the big jar o' pickled jalapeno's they made it with. The "homemade" chips were okay, thick and corny - but it was a joke trying to use them to get into the large plastic thimble the Pico came in.
We ordered a California Cobb salad that was supposed to have smoked bacon (like a Cobb does). Instead it came with candied walnuts (weird). We called and they apologized, saying the menu had changed and the take-out ones hadn't been updated. We asked to have the bacon sent over and to be credited for the salad. They offered a small order of Chips and Guacamole instead. We were never going to eat there again, so we said okay. 45 min. later, we received a tiny bit of un-cooked bacon in their trademark plastic portion, along with runny tasteless Guacamole and another nice bag of corny goodness. Basically, their Cobb Salad is a food service version with minute portions of the Cobb's ingredients, served with watery greens.

But the worst of the worst of the food we ordered was the item we had the highest hopes for - Chicken Enchiladas in Mole Sauce (we could have ordered them w "green" sauce, or "chili gravy") served with rice and beans (the rice was par-boiled Sysco Uncle Ben's, the pinto beans were the okay-est thing we ate from Samalita's). Their Mole Negro is sweet and icky and in combination with the cubed chicken they must use for everything in the enchiladas was a complete and total letdown. So was the smaller thimble of the "chili gravy" they sent for me to taste ($1.00). Ick.....Icky Ick.
I cannot say enough how disappointed we were. I also can't help but think this food is being made by Mexican hands who have to laugh at what Gringos will eat - and how much we'll pay for it

In general....
With it's too-expensive prices for the industrial-grade ingredients and portions, and menu hype about the owner being a "fifth generation Californian of Spanish, Mexican, and European decent" the restaurant is worse than it's food. It is cardboard beacon of hope in the already terrible landscape of New York City Mexican, and pseudo-Mexican. Don't go there! Make your own or go up to 116th where you have a better chance of getting actual Mexican food. Better yet, go to the Super Taco Truck at 96th and Broadway and eat a few $2.00 tacos al pastor instead.......yummmm

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Samalita's
1681 1st Ave, New York, NY 10128

Nov 07, 2009
EmoryJ in Manhattan

GREEN BAGS TO PRESERVE FRESHNESS : DO THEY REALLY WORK?

I get great results from green bags, but only with things than can stay dry as they ripen - I generally only use them for greens, and things that are firm flesh things with a smooth and tight skin. I would never use them for bananas, tomatoes, avocados, and pears etc - because I buy those things to ripen immediately and eat as they do. But peppers and (completely dry) lettuce and leafy greens stay fresh for much much longer - even in the crisper drawer - in these bags than they do in anything else.

Sep 13, 2009
EmoryJ in Cookware

Kolache's

There's a song in there somewhere - "No Kolaches in Boston".......I just got back from Austin. YUMMMMMM! Do you dig my profile Kolache? Hungry?

Mar 25, 2009
EmoryJ in Greater Boston Area

Jackson California

Thanks....Have you been there? Pretty good burger right?

Mar 25, 2009
EmoryJ in California

Dinner rec near Albuquerque airport

I'm not sure how late they're open - but I scream for the Barela's Coffee House in Old Town when I'm in "Burque...YUMMMYYY!!!!

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Barelas Coffee House
1502 4th St SW, Albuquerque, NM 87102

Mar 25, 2009
EmoryJ in Southwest

Best chefs in Austin?

We ate Shawn Cirkiel's food last week, at The Parkside Lounge on 6th, and loved it.
That having been said, unless you're the luckiest and most savvy person in the world - walking in and getting a chef-side job - will be a trick. Good luck!

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Parkside Austin
301 E 6th St, Austin, TX 78701

Mar 25, 2009
EmoryJ in Austin

Berkeley/Oakland - Chocolate Cake?

I love Masse's Pasteries on Shattuck in N. Berkeley, and Katrina Rozelle Pastries on College in Oakland...I don't think either of these were mentioned in the topics post listed here...

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Masse's Pastries
1469 Shattuck Ave, Berkeley, CA 94709

Katrina Rozelle
5931 College Ave, Oakland, CA

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Restaurants Please think Green! Use Less Packaging for Take Out Orders.

Any attempt to discuss curbing or streamlining the amount of trash generated every day by take-out foods is to be applauded. I makes me crazy sometimes to think of how much plastic trash is made everyday by delivery food. I ask for the minimum packaging and extras I can get - but still, it's a lot of crap every single minute of every single day ........How would you suggest we go about it Paul? (seriously).....

Mar 24, 2009
EmoryJ in Not About Food

Willie Bird?

Yep! Go!

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Please help a new mom who's new to cooking too

Congrats on your new baby Mom! In the nice weather, grilling on a gas grill (while it isn't my favorite taste wise) is a great way to make yummy and easy meals - marinated chicken (watch for onions though if you're breast feeeding), veggies, foil wrapped potatoes and fish......lots of things, baby on your hip, are easy peasy ....

Mar 24, 2009
EmoryJ in Home Cooking

Fish in Sausalito...almost perfect

Wow..it hass been a long time.....I lived on a boat right there (Pelican Harbor) for a long time....they had good fresh fish there.......but you're right...it was never Chowy. Is their bar closed too?

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Vancouver resto suggestion for group of 6-7

Tojo's is the best Sushi/Japanese restaurant I have ever eaten in - period. Ask the chef to do a tasting menu for you and get ready!

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Tojo's Restaurant
1133W Broadway W, Vancouver, BC V6H1G1, CA

Mar 24, 2009
EmoryJ in B.C. (inc. Vancouver)

Foods you eat strangely

You and me both Melly! I LOVE Pla Choo-Chee at a Thai restaurant - and take my sweet time eating ever y single morsel - with my hands from the carcass - TADA!!

Mar 24, 2009
EmoryJ in General Topics

Foods you eat strangely

wow, I did all that stuff (including, recently, nose-spoons)....I can hear the sound squishing the pudding/jello makes through your teeth while I'm writing this......I love this post...you're quite the catalyst tonight Plummy..

Mar 24, 2009
EmoryJ in General Topics

Foods you eat strangely

I suck Cheetos/Cheese Balls till they disintegrate too.....it's so great that so many of us do these things 'cause I know no one showed me that haha.......and, this is';t all that weird if you've been to Cincinnati (or Steak and Shake), but I make Cincinnati Chili Three Ways by eating shitty canned chili over spaghetti with ketchup and parmesan cheese.......it's a comfort thing.....and it's a sure thing to give me wicked gas.............oh boy!

Mar 24, 2009
EmoryJ in General Topics

i top my pancakes with...

Come to think of it my first favorite pancake thing was pancakes layered with over-medium eggs and Irish Bacon, salted butter and warm Grade B syrup.......

Mar 24, 2009
EmoryJ in General Topics

i top my pancakes with...

yes! thank you for that thought. and BACON is a must.

Mar 24, 2009
EmoryJ in General Topics

i top my pancakes with...

I like bananas and roasted pecans (in the batter or on top) with Grade B syrup (or Kayro Corn syrup for that matter!)

Mar 24, 2009
EmoryJ in General Topics

Fish in Sausalito...almost perfect

A Crab Louie salad at the Scoma's there is pretty great on the right day....not as great atmosphere as teh S.F. location, but swell just the same. The Cat and Fiddle has great fresh fish and fried yummies too - it's further down Bridgeway though, off the main tourist hang

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Fish in Sausalito...almost perfect

I love the taste of Heinz's organic ketchup....I think it's decidedly better

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Pit stop in Hong Kong on Honeymoon

Chili Garlic Prawns on one of the boats in the harbor.......take me!!

Mar 24, 2009
EmoryJ in China & Southeast Asia

Best quiet, pretty reasonable place

How about Cafe Michelangelo in North Beach, followed by a stroll for good coffee and pastries and a cold Anchor at Specs?

Mar 24, 2009
EmoryJ in San Francisco Bay Area

Ethnic Restaurant Ideas

Ethnic shmethnic...go to Maryland and eat crabs till you fall over!

Potato Peeling Video starring Dawn Wells (Mary Ann - Gilligan's Island)

What you said.... and Ellie May too... Holla!

Mar 24, 2009
EmoryJ in Food Media & News

favourite summer foods from childhood

And King Salmon in Santa Cruz!!!!

Mar 24, 2009
EmoryJ in General Topics

favourite summer foods from childhood

I forgot about avocados.......summer is avo time too (halved and eaten out w a spoon w Hellman's and tabasco) mmmmm. We are so wrong for eaten avo's and mangos (et al) out of season (pallet weakening, not-economic)...but I'm sure that's been worked to death here. And peaches and cherries!! (thanks lulubelle!)...and DQ (slushies? what are they again?) with soft serve mixed in....and Velvet Freeze.....and ...and ..and

Mar 24, 2009
EmoryJ in General Topics

Private Room in Dallas area for 30th Birthday Party

I'm not sure if Dean Fearing's place has a private room that large, but he's far and away my favorite Dallas chef

Mar 24, 2009
EmoryJ in Dallas - Fort Worth

Jackson California

There's a great burger stand there, that's been there forever, on the main road by the Safeway ...It's a person's name I think I wish I could be of more help....I had in-laws there for a while...I don't remember anything being particularly wonderful that we didn't cook ourselves........there's a great little city near there that has some good "quaint" kinda goldrush-ey places.....Sutter Hill (and Sutter Creek, but that's a bigger city than Jackson I think)

Mar 24, 2009
EmoryJ in California

Papayas on the cheap

They sell them cheap on 116th street too...in the Mexican markets around Lex. and 3rd.....also on the street around 137th and Broadway...

Mar 24, 2009
EmoryJ in Manhattan