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Order it from Penzeys.Very Duke Blue wrote:I have looked for years for Hungarian paprika. No luck. Anyone in the Durham area know where it may be for sale? Also, what is the difference in it & the paprika easily found?
Beer: IPACathyCA wrote:Jambalaya
This is a recipe I adapted from Emeril Lagasse.
2 boneless, skinless chicken breasts, cooked and chopped (I use the frozen kind.)
7 ounces kielbasa (Emeril's recipe calls for Andouille. I found cheap kielbasa at Kroger and chopped it in half.)
25 medium shrimp (Again, I use the frozen kind from Kroger with the tails off.)
1 T Creole seasoning (see recipe below)
2 T Olive Oil
1/4 c onion, chopped (I use the frozen chopped onions.)
1/4 c green peppers, chopped (I use the frozen chopped peppers.)
2 T minced garlic
1/2 c chopped tomato (I cut off one end and squeeze out all the guts and then chop what's left.)
6 okra pods, sliced (I grew my own okra.)
3 bay leaves
1 T Worcestershire sauce
3/4 c rice, uncooked
3 c chicken stock (I use the broth that I cooked the chicken breasts in, and I add a chicken bouillon cube to it.)
Creole Seasoning:
* 2 1/2 T paprika
* 2 T salt
* 2 T garlic powder
* 1 T black pepper
* 1 T onion powder
* 1 T cayenne pepper
* 1 T dried oregano
* 1 T dried thyme
Mix all ingredients thoroughly. Yields 2/3 cup.
In a bowl combine shrimp, chicken and Creole seasoning, and toss to coat. In a large saucepan heat olive oil over high heat with onion and pepper for about 3 minutes. Add garlic, tomatoes, bay leaves and Worcestershire sauce. Stir in the rice and slowly add the broth. Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender, stirring it occasionally, about 15 minutes. Add the shrimp and chicken mixture and the sausage. Cook until the meat is done, about 10 minutes more.
YUM!
I love jambalaya and I love making it too. Even though it's a pain the ass, I like to go with fresh shrimp. I'd preferred them to be headless and deveined, but I'll do it if I have to. Save the shells after you peel them and boil them in the broth for a few minutes, strain an then add to the rice.CathyCA wrote:Jambalaya
This is a recipe I adapted from Emeril Lagasse.
2 boneless, skinless chicken breasts, cooked and chopped (I use the frozen kind.)
7 ounces kielbasa (Emeril's recipe calls for Andouille. I found cheap kielbasa at Kroger and chopped it in half.)
25 medium shrimp (Again, I use the frozen kind from Kroger with the tails off.)
1 T Creole seasoning (see recipe below)
2 T Olive Oil
1/4 c onion, chopped (I use the frozen chopped onions.)
1/4 c green peppers, chopped (I use the frozen chopped peppers.)
2 T minced garlic
1/2 c chopped tomato (I cut off one end and squeeze out all the guts and then chop what's left.)
6 okra pods, sliced (I grew my own okra.)
3 bay leaves
1 T Worcestershire sauce
3/4 c rice, uncooked
3 c chicken stock (I use the broth that I cooked the chicken breasts in, and I add a chicken bouillon cube to it.)
Creole Seasoning:
* 2 1/2 T paprika
* 2 T salt
* 2 T garlic powder
* 1 T black pepper
* 1 T onion powder
* 1 T cayenne pepper
* 1 T dried oregano
* 1 T dried thyme
Mix all ingredients thoroughly. Yields 2/3 cup.
In a bowl combine shrimp, chicken and Creole seasoning, and toss to coat. In a large saucepan heat olive oil over high heat with onion and pepper for about 3 minutes. Add garlic, tomatoes, bay leaves and Worcestershire sauce. Stir in the rice and slowly add the broth. Reduce heat to medium and cook until the rice absorbs the liquid and becomes tender, stirring it occasionally, about 15 minutes. Add the shrimp and chicken mixture and the sausage. Cook until the meat is done, about 10 minutes more.
YUM!
Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meatcl15876 wrote:Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?
that will fit in the pan so it can be heated on the grill.Damn, still an imcomplete recipeeee! BTW, There you go dreaming again!!!!!!OZZIE4DUKE wrote:Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meatcl15876 wrote:Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?
OZZIE4DUKE wrote:Umm, it is a brisket. Beef brisket. Your butcher should know the cut - it looks sort of like a flank steak, but it is NOT a flank steak. It's the same cut that can be "corned" and turned into corned beef. I honestly don't know how many pounds to buy - I'll probably bring a 10" - 12" long piece of meatcl15876 wrote:Oz, appreciate you posting that. I will definitely try it as I've never made one of these and it sounds yummy! BTW what type of meat and what cut and how many lbs do you normally get?
Two questions:Lavabe wrote:Does anyone pickle their produce? Any good recipes for it? I just tried pickling for the first time (hot lemon peppers).
Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!devildeac wrote:need a recipe here for grilled/sliced/roasted wahoo ;)
A little deviled wahoo?devildeac wrote:need a recipe here for grilled/sliced/roasted wahoo ;)
sounds mighty tastyLavabe wrote:A little deviled wahoo?devildeac wrote:need a recipe here for grilled/sliced/roasted wahoo ;)
Great article CBaB. I learned how to break down a rack of ribs a few years ago and I've been a firm believer, at the very least, of removing the membrane. Do that and smoke em just right and your meat will always fall of the bones. A lot of people like baby back ribs but I think the spare ribs have a much better flavor, they just take a bit more care to prepare. Mmmm ribs.CameronBornAndBred wrote:I mentioned in the LTE that I'm smoking a rack of pork spare ribs. I found this link for a great way to trim the ribs and make your grilling more efficient.
http://bbq.about.com/od/ribs/ss/aa010607a.htm
