Jump to content

ScooterHTX

New Members
  • Posts

    45
  • Joined

  • Last visited

Posts posted by ScooterHTX

  1. Made gumbo last night.  My wife was grossed out that I ate it Cajun style with a scoop of potato salad instead of rice.  Once you go potato salad, you don't go back.

    Over started just cooking boudain, cutting it up, and serving the gumbo over that instead of rice. Sometimes you can just buy a big thing of the DJ’s boudain dressing. Much easier

    That, potato salad, or just straight gumbo. White rice is pretty boring.
  2. That looks really good.  One question.  Are those tomatoes?  Or is that okra that's picked up some spice?  I'll take my answer off the air.

    Neither. Use red and green bell peppers
    • Hook 'Em 1
  3. Nice. How is the Zummos?

    I picked up 15 lbs of Rabideaux sausage in Iowa tonight on my drive home from Baton Rouge. My wife said that should last us til March. Between gumbo, cabbage, and greens I hope it's eaten by NYE.

    I like all of their sausage. Always try new ones, but inevitably go back to them. Use the andouille in gumbo and red beans and rice.

    The regular (party time) is great on a bun / tortilla.
    • Like 1
  4. Chicken and sausage this past weekend.

    Use duck fat for the roux
    Zummo’s andouille sausage
    Bone in skin on chicken thighs.
    Added white pepper and a few other random herbs to the pot this time, will definitely do that again going forward.

    Brown the sausages, remove, then brown chicken thighs, remove, then make roux in the rendered fat.

    23cecebe640612a6bd2d451c9c6ef1d6.jpg

    • Hook 'Em 6
    • Like 2
  5. That is really a show-stopper.  Lots of work to get there, I'm guessing. 
    Would need to saw through the spine and the lower rib depending upon how much rib you want to leave on.  Then french the rib bones back towards the meat. 
    That might explain why most folks just pull them!

    Yes - store bought - package said it was New Zealand? Not a Hunter, so not familiar with the difference.
  6. Picked up one of these the other day. How the hell do I cook it. One of the best meals I ever had was a bacon wrapped venison chop at Jonathan’s the Rub (old location) in Houston. It was wrapped in bacon super tender, and had a sweet sauce on top.

     

    Will settle for any ideas that do not mess up this expensive cut. It is 2.7 lbs.

     

    0917502020955f8bf40495bda8cdd934.jpg

  7. ^^^ That. 
    Grindelwald, Interlaken, Lauteebrunnen… you can’t go wrong in that area. I rarely have the urge to go back to a vacation spot more than once, but I’d love to spend another week in Grindelwald. 

    I think this is what we are going to do. Any recs on which of the 3 to in?

    Best hikes?

    Assume trains connect all 3?

    Anyone stayed in Wengen?

    Just trying to get an overall vibe of the area in the summer.
  8. ^^^ That. 
    Grindelwald, Interlaken, Lauteebrunnen… you can’t go wrong in that area. I rarely have the urge to go back to a vacation spot more than once, but I’d love to spend another week in Grindelwald. 

    I think this is what we are going to do. Any recs on which of the 3 to in?

    Best hikes?

    Assume trains connect all 3?

    Anyone stayed in Wengen?

    Just trying to get an overall vibe of the area in the summer.
  9. ^^^ That. 
    Grindelwald, Interlaken, Lauteebrunnen… you can’t go wrong in that area. I rarely have the urge to go back to a vacation spot more than once, but I’d love to spend another week in Grindelwald. 

    I think this is what we are going to do. Any recs on which of the 3 to in?

    Best hikes?

    Assume trains connect all 3?

    Anyone stayed in Wengen?

    Just trying to get an overall vibe of the area in the summer.
  10. I love a compound butter on a steak. So easy to make and keep in the freezer. Did you include the anchovy?

    I make one similar to this without the anchovy or curry, and with the tarragon it comes across as a bearnaise without the hassle of making a sauce.

    Followed the recipe exactly (plus a little more garlic) the first time. Used anchovy paste for Ease. Worth it for flavor.

    My basis Le Relais de l'EntrecĂ´te recipe for their sauce. Steak frites. Never been to paris location, but used to visit London often for work and an amazing sauce.

    I’ve made the entrecôte sauce before, it is
    Intense / messy / and Has a lot going on. This is simple, and I didnt notice much of a difference.

    Made a double batch and froze most of it.

    Did these at the ranch in Shiner. In houston like to do hanger steaks in duck fat, on the cast iron, on the grill outside. Not a huge difference, but I will spend a few more dollars for that crust.


    Sent from my iPhone using Tapatalk
    • Hook 'Em 1
  11. If you haven't prepared them before, be sure to cut out the silver skin/tendon that runs through the middle.  Not all butchers will do that for you without asking (Central Market, e.g.).

    I saw it before I cooked it, then just ate around it. Will have the butcher do it next time. Thanks.

    Can’t reiterate enough how happy I was with that hanger steak. The equivalent amount of filet from HEB would have cost 6x, ribeye would have been 4x. Think I enjoyed it more than either.


    Sent from my iPhone using Tapatalk
  12. Got some at B&W butchers on N. Shepherd. They were a bit small, but amazing. Only about $6 a lb too.

    Bonus - picked up some “jambalaya sausage” as well. Thought it was going to be like boudin, but actually lots of shrimp and small amounts of rice. Very tasty.


    Sent from my iPhone using Tapatalk

  13. Smirnoff Ice is your definition of “party”?
    Are you 70?

    I am getting the vibe that you are unaware of the “icing” trend from around 10 years ago where you would hide Smirnoff ice somewhere where your friends would find it, then they have to chug it. It clearly doesn’t taste good, that’s the main part of the joke.

    You are either unaware, or an uptight snob that does not appreciate some lighthearted fun.


    Sent from my iPhone using Tapatalk
  14. Nothing says “swanky dinner party” like a Smirnoff Ice duct-taped to your chair. 

    Nice way to set the tone early. Wives got the “swanky dinner”, guys got the “party”


    Sent from my iPhone using Tapatalk
  15. Thanks for all of the replies.

    In the end, I had plenty of time to cook as my deal at work gone done a day early.

    Wife ended up requesting the original idea of homemade pasta and the below bolognese.

    https://www.relish.com/recipes/134848/ragu-alla-bolognese-from-the-glorious-pasta-of-italy-recipe

    Party was a big success. Lots of really good wine as well. I surprised the guests at the start of the dinner by asking them to look under their chairs for a surprise. Had Smirnoff Ice taped underneath them. Icing the dinner party is a nice way to start the night.

    • Hook 'Em 1
Ă—
Ă—
  • Create New...