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| TEAM_PING_AMORONE |
 Posted: Wed Oct 15, 2008 8:18 am |
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Joined: 07 Jan 2002
Posts: 8345
Location: in front of a computer
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Picked a BUNCH of okra, some green bell peppers and some tomatos from my garden last night. Thought "hmmmm....what can I do with all this?" I didn't want to do the same ol' same....bolied okra....save tomatos for pasta/sandwiches.....save bell peppers for pasta or stuffing....what to do, what to do?
I checked out some okra recipes and kind used artistic license to add to them....the result.....
chop okra, bell pepper and tomatos (could use a can of diced tomatos...even Rotel brand...but make sure to keep juice!) up small
chop up red onion
in frying pan, add some olive oil, garlic and chopped onion
once garlic and onion has begun to brown a bit, throw in the bell peppers, tomatos and okra. (the tomato juice helps all cook better...if you don't have a lot of "juice", you can add/replace the fresh tomato with a can of diced tomatos and keep the juice)
Add dashes of salt and pepper.
Add red pepper flakes and a few dashes of chili or cayene(sp?) pepper.
Add parsley.
To thicken a bit, I sprinkled in a bit of Italian bread crumbs too....dind't want it too "soupy".
Stir up well and let simmer (stir occassionaly to keep "skin" from forming and ingredients from sticking in pan) for about 25 minutes.
But, as good as that sounds....I thought, this needs something more......hmmm.....rice!
So, at the same time, I cooked up some dirty rice (yeh, we like it dirty in the South! haha)....you could use white rice, I'm sure. I let the rice simmer for about 25 minutes as well.
Sooooo with both done.....I made a little "bed" of rice about an inch thick and then poured the "creole vegggies" mixture over it.
HMMMMMMMM HMMMMMM GOOD!!!!!
I think next time I will throw some shrimp or crawfish into the creole veggies mix.
This was VERY easy to make and really just took the 25 minutes or so of cooking. Enjoy! |
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| lush702 |
| Posted: Wed Oct 15, 2008 9:52 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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um.
BAM!
sounds good AM - long time bro, hope you're good.
- lush |
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| zodiac13 |
| Posted: Wed Oct 15, 2008 9:39 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Yeah, this is a basic creole recipe, however, the sautee portion is backwards. You should do the peppers first and then the onions and garlic. Fresh garlic will burn before the peppers are done. Onions will do what onions do. They melt.
Otherwise, it's a solid recipe.
Thanks, Chris. |
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| surfcorps |
| Posted: Wed Oct 15, 2008 10:16 pm |
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ORDER OF THE SKULL
Joined: 04 Apr 2008
Posts: 4142
Location: I lay right down in my favorite place
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All that creole and cajun stuff is the best.
Slightly off topic, sorry.
Got time for a short story?
I'm a big ebay freak, and they had eBay Live in New Orleans like 4 years ago or so. I went, and the high point of the whole convention was meeting Paul Prudhomme's niece Ida. I was into the ebay groups thing, and there was big mixer party. So I met this cool chick... No hanky panky, she's married and a good girl, she was just thrilled to meet a so cal surf goon. We had tons of laughs. Her son skates a bit, so anyway we talked it up alot at this mixer thing, and hung out constantly during the remainder of the convention. It was totally cool to make friends with a local with food hookups!. Anyway when it was time to eat at night, we went to this bitchen restaurant a couple members of her family own in New Orleans. The food was just SO DAMN good. I tasted flavors over 3 days that I had never tasted before. My taste buds were ALL shook up, I shit you not. Soooo good. And I'm still real good friends with Ida, she's a real cool chickie. I keep telling her and her husband that they ought to come out here and set up a restaurant.
This is where I ate three nights in a row: http://www.kpauls.com
I just had a memory flash when you brought up creole food. Carry on. |
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| TEAM_PING_AMORONE |
| Posted: Thu Oct 16, 2008 10:56 am |
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Joined: 07 Jan 2002
Posts: 8345
Location: in front of a computer
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zodiac13 wrote: Yeah, this is a basic creole recipe, however, the sautee portion is backwards. You should do the peppers first and then the onions and garlic. Fresh garlic will burn before the peppers are done. Onions will do what onions do. They melt.
Otherwise, it's a solid recipe.
Thanks, Chris.
Thanks, Tom. I will try it that way next time. My only question....once I put the tomatos and juice in, will the peppers, garlic and onions still cook/saute right? That's why I put them in first for just a quick few seconds. In all honesty, the garlic and onions didn't sit in there very long before I threw all the rest in.
What about shrimp/crawfish in there? Should I steam/cook them first and then add them into the mix? If so, when? Early on or near being done?
Thanks for the help!
ps. Some friends of mine from New Orleans have the most killer gumbo recipe in the world! Hands down, the best I have ever had (and I LOVE me some gumbo!). However, it is like an all day affair just to prepare it to cook for the next day! |
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rental guy" Sir, you can not operate a boat under the influence of alcohol."
Homer: "Wooo whooo! That sounds like a wager!" |
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| zodiac13 |
| Posted: Thu Oct 16, 2008 8:05 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Do your sauteeing first, then add the tomatoes and let it cook for a while. The onions/peppers/garlic will eventually melt. You WANT this to happen. This way, you have a nicely seasoned tomato sauce. (fyi, throwing celery into the mix is never a bad idea, just do it when you do the peppers). Helpful hint, cooking the initial vegetables (pre-tomatoes) over low heat and covered is preferable. aLL that good, good stuff!
As far as seafood goes, add the shrimp or crawfish, RAW, into the mix and cook through right before serving. If using fish, you should obviously cook (blacken, preferably) the filets first. Grouper or Redfish work best as far as I'm concerned.
*For a nice twist, use some fresh leeks in place of white onions. |
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| lsu |
| Posted: Fri Oct 31, 2008 9:26 pm |
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Joined: 06 Sep 2003
Posts: 996
Location: Centennial, CO
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| no meat or seafood belongs in there and you are also missing lemons |
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