Remembering Thanksgiving Day

A Dad, Chef, Vet | Nov 1 2002 | Carlo3b

[Rebelbase]

Man, you're gonna make me fat, pushing all those recipies my way.....Keep them coming!

[Rebelbase]

Is there a food/recipe bump list? And if not, can one be created?

[stanz]

Hey Chef,
Thank you for that wonderful walk down Bourbon Street. Ever had your cholesterol checked? I mean...a pound and half of steak with four sauces and...Creme Brulee??????? I would have to have my veins vacuumed.

[Roscoe]

No crawfish?

[Alamo-Girl]

Wow! Thank you so much for the tour and the recipes!!! BTW, we love PreJean's in LaFayette so much that whenever we travel along IH10, we get a hotel room there and spend at least 2 days to maximize our experience (LOL!)

[jellybean]

Is there a food/recipe bump list?

Yes

[Rocko]

Thanks!

[southernnorthcarolina]

Carlo, I think all good FReepers should take a month off and go to Louisiana to help in Terrell's campaign for that last Senate seat.

While there, of course, we might have an occasional bite to eat. We could, for instance, determine once and for all which is better: Cajun food or Creole food. Oh darn, another tie. Further research needed...

[IronJack]

You didn't make it to the Commander's Palace, the place where Emeril Lagassi was created? It was ranked as one of the finest restaurants in the country. Though frankly, for my taste, there's a little hole-in-the-wall Cajun place right on Jackson Square that's every bit as good, though not nearly as fancy.

[RnMomof7]

Bumped to another that LOVES Louisiana food...Goooo Steve

http://www.freerepublic.com/focus/news/779858/posts?page=140#140

[drstevej]

In Baton Rouge I like Juban's...

http://www.jubans.com/index.htm

http://www.jubans.com/menu.htm

[MozartLover]

"Our choice of entree was typical of a Master Chef and family, one trying the limits of Haute Cuisine, the other, ordering a grotesquely large slab of charred Beef and totally lacking panache.

I real enjoyed my 1 1/2 lbs of Dry-Aged Prime New York Strip Steak......."

LOL! You are too cute.........

Thanks for the ping, I enjoyed reading this.:)

Looking forward to a heaping helping of Uncle Joe's Favorite stuffing in a couple of weeks.:)

And one of these days I'm going to give you the recipe for real, genuine, incredible deep-fried cheese curds from Wisconsin.:)

[RnMomof7]

incredible deep-fried cheese curds from Wisconsin.:)

PLEASE flag me to that

[spectre]

Chef Carlo, you really should write restaurant reviews professionally. I could taste the food you described...yum.

BTW, noticed you didn't mention Brennan's? Has it gone "downhill"? I adored their Banana's Foster years ago.

sw

[carlo3b]

Funny you should mention this... I love this stuff, and have taught my kids how to make it!!
Yo stanz, don't look.. I hear you can gain 5 lbs just smelling this...LOL

Banana's Foster, Flambe'
This dish is flamed to burn off the alcohol, but not the flavor!

Serves: 8

• 4 tablespoons butter
• 1 orange or 4oz juice
• 1/2 lemon or 1 ts real lemon
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup light rum (1oz of 151 proof if flaming)
• 1 Jigger (1oz) Triple Sec
• 1 Jigger (1oz) Banana Liqueur
• 1 teaspoon cinnamon
• Dash of nutmeg
• 4 bananas, sliced lengthwise, then 1" bite sized

Melt butter in a wide skillet.
Add brown sugar and stir to dissolve. Squeeze orange, and lemon add to mixture and reduce. Add white sugar, and carefully add all liquors and cinnamon, simmer and stir constantly for 10 minutes. Add bananas; stir to coat and heat 2 to 3 minutes.
Serve with whipped cream or vanilla cream over ice cream or on top of pancakes.
Note: If flaming remember the liquor will flare up so please beware.

Simmering will release most of the alcohol from the rum, but if you would rather - use 1 teaspoon rum extract and a cup of apple juice in place of rum.

[carlo3b]

Beanie, I just adore the stories you post, I have run out of copy paper duplicating them and dropping the off in my kids rooms and giving them to my friends that are puterless.. Thank you my dear friend, it's the holiday again, and were're still around for our friends to get together on the threads...say hi to your boy for me...huggg

[carlo3b]

If you can eat Celery, why not do it in style...ha!

Braised Celery, Tomatoes and Olives

• 2 Tbs olive oil
• 1 1/2 - 2 lbs celery, cut into
• 2-inch pieces
• 1/2 medium onion, chopped
• 1/2 cup chicken, beef, or vegetable stock, or water (I prefer chicken)
• 2 - 3 medium tomatoes, seeded and chopped
• 1/4 cup chopped pitted olives
• 2 Tbs capers, drained
• Salt and freshly ground pepper to taste

1) Heat the olive oil in a large skillet over moderate heat and saute the celery and onion for 2 minutes.
2) Add the stock and simmer covered over low heat for 10 to 15 minutes, until the celery is tender.
3) Add the remaining ingredients and cook uncovered, stirring frequently, for 3 minutes.
Serves 4 to 6.
 

[spectre]

Thank you! I've got your thread bookmarked.

Looks like we'll be having Banana's Foster Thanksgiving week...:~)

sw

[carlo3b]

Summer, thanks for the bumps, it's so good to see you here, and just for you to help celebrate the victory I thought you might enjoy this. BTW, I teach kids how to make this as a real culinary treat. Rice pudding is one of my favorite desserts, but some recipes have you standing over a hot stove during the entire cooking process.  This version is virtually labor-free, and the results won't disappoint.
. Baked Rice and Raisin Pudding

• 1/2 cup uncooked rice
• 3 cups milk
• 1/4 cup sugar
• 1/4 cup raisins
• 1/2 tsp grated lemon zest
• 1/2 tsp cinnamon
• A grating of fresh nutmeg

1) Combine all ingredients in a 2-quart (2 L) oven-proof casserole or baking dish.
2) Bake in a preheated 350F (180C) oven, stirring occasionally, until the rice is tender and the milk has been absorbed,
about 2 1/2 hours.  Serve warm or chilled....Yummmmm
Serves 4 to 6.
 

[carlo3b]

.. I actually get to cook for family this year ...

Great, ping me if I can help, I'll be at your hunt and peck...LOL Always good to see you, happy holiday my friend.