BB Recipe Collection #1

After seeing all of the excellent contributions made by all the good folks here, I, as a long-time cooking enthusiast, felt I needed to "step up to the plate" and make my own contribution.

Before balking at my recipe, seriously consider the following:

--Many species of insects are lower in fat, higher in protein, and have a better feed to meat ratio than beef, lamb, pork, or chicken.

--Insects are tasty. Really! Even if you are too squeamish to have them as a main dish, you can make insect flour and add it to bread and other dishes for an added protein boost.

--Insects are easy to raise. There is no manure forking. No hay bale lifting. No veterinary bills. You can raise them in an apartment without getting complaints (source: Eatbug.com).

I think for most lovers of Alternate Sources of Protein (ASP), such as myself, it is this ability to undertake bug husbandry within apartments and the lack of manure forking that is most appealing. I know that, in the past, I have had exceptional difficulties from neighbors as I have done in-apartment hog raising through the years. The neighborhood garbage men frankly hated my guts for all I forked them. But now that I have switched to ASP, this is no longer a problem!

Also, there are times when a real quick dinner is needed. Here is a quick dinner I especially like:

[ April 26, 2003, 10:19 PM: Message edited by: Anthro ]

 

Anthro...are you for real?

Sherrie

 

Reference this thread to find out:

http://www.baptistboard.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=18;t=000540

Make sure you read all the way trough to see.

[ April 27, 2003, 05:15 AM: Message edited by: Anthro ]

 

Anthro: What are you doing posting in the Women's Forum. Aren't you a man?

 

Sue, this forum is not for women only. Anyone may post here. The designation of it being a women's forum has more to do with subject matter than who may post here. It is at the private women's forum where we may all be justly shocked if we found a post of his there!

 

Hey, men DO cook too, ya know!

In actual fact, I LOVE to cook, and my wife loves me for it.

I have seriously thought to start a class at my local education center, and call it in fun, Cooking 101 for Men (and other Dummies). Cooking is a skill I think men need or are wise to learn for many points in their married life, and better yet, on weekends to give their wives a well-deserved break.

Also in actual fact, the post was a pure spoof done in pure fun to give all a good laugh. Sorry if some did not take it that way.

 

I laughed! But I did watch a documentry on the Food channel where people actually do eat this stuff. But I never knew anyone.

I wish I could try some of those things...but it just makes me gag at the thought.

When I was young (age 4)I made my brother (age 3) eat a worm. Hey you hang with the big girls, you got to eat worms. hahahahaha! Hey don't worry....It was smothered in mud worm pie, with shaving cream topping.

I do not like bugs...or mice...worms are placed in there somewhere. aaaaaaakkkkkkkk!

Sherrie

 

That's the recipe! Thank you so much!

As far as the substitute Brown sugar. I only used it with that recipe and we all loved it. My mom said she couldn't really tell the difference in it.

Anyway, Aren't you glad God made us all different? It sure would be a boring world if we were all alike don't you think!

You are a blessing Kate!

God bless!
Becky

 

Wow, thanks you guys for so many wonderful recipes!

You wouldn't get just the juice...crushing (rather than chopping or mincing) starts some sort of enzyme action which increases the, um, garlicy hot quality. The longer cut or crushed garlic sits raw, the stronger the flavor. Cooking makes it sweet like it does onions, but singed garlic is just nasty.

BTW, a hint my Mom taught me - don't peel the clove, just cut off the hard root end before crushing, then to clean (after each clove) all you have to do is take out the paperskin and the press comes clean.

Another garlic hint: stainless steel - like a big slotted spool - will remove that smell from your fingers. Just rub it under running water.

I usually put garlic in stirfry dishes as the last thing as it takes very little cooking to make it mild.

Question about the cherry dump cake: do you put in the dry cake powder or mix it up according to the box directions first?

 

Thanks for the welcome and the hint, Kate. That cake really sounds good (and easy).

 

Here is a recipe for Gumbo that I found a while back on the internet that I truly liked. I do not remember where I found it on the net...but it is good. So for Wisdom Seeker I post this:


Gumbo


if you want a more elegant-looking gumbo (rather than this version, which is rather rustic), remove the chicken from the bones, cut into chunks and add the meat back to the gumbo; also, instead of using whole crabs that you have to crack, omit them and add a pound and a half of good white crabmeat along with the shrimp near the end of cooking.

DO NOT under ANY CIRCUMSTANCES use the artificial crab substitute known as "krab" or "surimi". If you served anything like this to a Louisianian, you'd better be prepared to run for your life.


FOR THE STOCK :
8 quarts cold water
8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and oven-browned
Shrimp shells and heads, reserved from the 4 pounds of shrimp that have been peeled for the final step of the gumbo (the heads are very important!)
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 heads garlic, cut in half horizontally
Sachet d'épices: In a small cheesecloth bag or tea ball, place:
1 teaspoon or so black peppercorns, cracked
A few parsley stems
1 bayleaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
(If at all possible, please try to get shrimp with the heads on. Shrimp heads impart a wonderful flavor to the stock, and it just ain't the same as a real New Orleans gumbo without them. Do whatever you have to do. In many cities you'll have better luck at Asian seafood markets.)

Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a 350°F oven for about 20 minutes. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you've done it properly).

Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.

Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.

Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. (A neat trick I learned recently -- fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it!) To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.

Makes about 5 quarts of stock.

(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it's best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)


FOR THE ROUX :
1-1/4 cups flour
1 cup oil

Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.

New Orleans people tend to like a blond or peanut butter colored roux, so feel free to make it that way if you like. Cajuns tend to like it dark, and so do I -- if you feel comfortable that you won't burn the roux, cook it until it's a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee ... yum!

If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.

You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.

They don't call roux "Cajun napalm" for nothing. Don't let any splatter on you, or you'll get a nasty burn. Stir carefully.

If you don't have a heavy enough pan, or if you're nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you're pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you'll get good at it.


FOR THE REST :
1 chicken or guinea hen, without giblets, cut up
1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned
4 pounds shrimp, peeled and deveined
6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage)
3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra)
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
several cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Salt to taste
Few dashes Tabasco, or to taste.
1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!)

Steaming hot Louisiana long-grain rice
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).

Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.

If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.

Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.

You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.

This will serve 10 or more people. You can cut the recipe down...but I do not know how I can tell you. I never measure.

Gumbo is best served with spicy cornbread and eaten in the company of good friends.


Sherrie

 

Sherrie: If you're going to have this on the lunch special at 'The Coffee Shop'. Let me know, I won't come in that day! Ewwwwwwww (the shrimp heads got me!)

 

ahahahaha! Come on live a little. Besides you don't eat the heads.


Your so silly!

My late husband use to suck the heads off craw dads. Now that was eeeeewwwwwwww!


Hugs!
Sherrie