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Cajun Seasoning Recipe
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homerjack



Joined: 12 Mar 2011
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PostPosted: Sun Jul 28, 2019 1:19 am    Post subject: Reply with quote

$54/lb for jerky. Alaska King Crab doesn't even go that high. Pretty proud of that jerky.
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BrentB



Joined: 15 Jul 2006
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PostPosted: Sun Jul 28, 2019 10:08 pm    Post subject: Reply with quote

It costs me $180 to have colossal Alaska king crab legs shipped to home.

The monthly jerky shipments is nice bc you try different brands and flavors and delivered to your home. They have less expensive jerky samplers, too

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flagold



Joined: 23 Mar 2004
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PostPosted: Thu Aug 01, 2019 3:35 pm    Post subject: Chili Reply with quote

As long as we're on this bent: my father's commercial chili (con carne) recipe. He cooked it for many thousands of people through the years for all the local clubs (Elks, Moose, Schools, whatever - he loved it) video link then transcription and directions below it:

https://youtu.be/8SVYyU1KVYU

Quart & 50 gallon versions. Chili con carne recipe ingredients & directions 1. 2lb hamburger 2. 1/4 cup onion 3. 2 cloves garlic crushed 3. 3 tablespoons chili powder 4. 1 teaspoon oregano 5. 1 teaspoon paprika 6. 1/2 teaspoon thyme 7. 4 sweet peppers diced 8. 1 teaspoon salt 1/4 teaspoon black pepper (9 - optional 1/4 cup celery) --- FRY ALL THAT DOWN -- add 1/4 cup water if necessary to not burn chili powder. Once fried down & vegetables soft ADD: 1 14 oz can kidney beans -- 1 16 oz can refried beans (thickener) -- 1 15 oz can tomato sauce -- 2 tablespoons tomato paste -- 1 tablespoon Worcestershire sauce -- 2 teaspoons molasses -- 2 bay leaves -- BRING TO BOIL & simmer 20 minutes. -- This chili recipe makes 2 quarts of chili - for commercial restaurants or fundraising events, multiply chili recipe youtube video ingredients by 100 to make a 50 gallon vat of this chili recipe.

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LaVitaEBella



Joined: 03 Sep 2019
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PostPosted: Wed Sep 04, 2019 8:09 pm    Post subject: Reply with quote

This surely is a must-try recipe.
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Marco Flamingo



Joined: 09 Jul 2015
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PostPosted: Wed Sep 04, 2019 9:07 pm    Post subject: Re: Chili Reply with quote

flagold wrote:
my father's commercial chili (con carne) recipe.


It reminds me of an old cookbook I have somewhere that is called "Ships Cook and Baker." Every recipe starts out like "two bags white beans (50 lbs)" or "One sack flour (50 lbs)." It must have been for troop transport ships feeding 200 hungry men at a time. A lot of mathematics involved in reducing the recipes for household use and none of the ones in my book look to be culinary inspirations.

I've never even thought about going Cajun with salmon. I like it too much just naked. No dill. Maybe lemon. Maybe smoked truffle salt.

Whitefish (ling, snapper, cod, halibut, etc.) I do up all kinds of ways. A favorite at our house is veracruzana, usually without the tomatoes and with chili peppers and cumin. White fish with capers, green olives, and chili. What's not to like. But keep my salmon fresh and naked.

Mark

https://www.myrecipes.com/recipe/filetes-de-pescado-la-veracruzana-fish-fillets-braised-with-tomatoes-capers-olives-herbs
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flagold



Joined: 23 Mar 2004
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City/Region: Abbeville
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PostPosted: Fri Sep 06, 2019 5:00 am    Post subject: Reply with quote

LaVitaEBella wrote:
This surely is a must-try recipe.


I hope you do and everyone incorporates this into their family recipe books. My father missed his calling in life - should have been a chef (was trained by one). The chili was his most requested recipe of all and certainly the family favorite.
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BrentB



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PostPosted: Fri Sep 27, 2019 9:49 pm    Post subject: Re: Chili Reply with quote

Quart & 50 gallon versions. Chili con carne recipe ingredients & dire a 50 gallon vat of this chili recipe.[/quote]


I might make 50 gal for our church.

How did he make it? In several 10 gal pots?
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BrentB



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PostPosted: Sat Sep 28, 2019 1:08 pm    Post subject: Reply with quote

flagold wrote:
Wefings wrote:
This is some good S**T
Marc


I went through all that and one of the things they have that I was glad to see is "Blue Runner Creole Style Beans" -- that is the real deal when it comes to red beans. They are cooked and creamed in just the right proportion for that dish. Hard to find outside a Louisiana (a lot of places list they have it but don't (Walmart - Dollar General - etc.)


They have several products. What is the exact name? thanks
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flagold



Joined: 23 Mar 2004
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PostPosted: Sun Sep 29, 2019 7:09 am    Post subject: Re: Chili Reply with quote

BrentB wrote:
Quart & 50 gallon versions. Chili con carne recipe ingredients & dire a 50 gallon vat of this chili recipe.



I might make 50 gal for our church.

How did he make it? In several 10 gal pots?[/quote]

It was made in a 50 gallon stainless vat. 10 gallon pots would work just fine - and probably be a whole lot less stressful (easier to handle, cook down, watch, etc.)

His chili would be a good money-maker for your church for sure. Good luck with your church event!
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Gene Morris



Joined: 28 Sep 2006
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PostPosted: Mon Sep 30, 2019 9:57 am    Post subject: Reply with quote

Try this on salmon or steelhead:

2 parts Cumin seed
2 parts coriander seed
2 parts whole pepper corns
1 part fennel seed.

Toast seeds in cast iron skillet let cool then grind in spice/coffee grinder.
Apply liberally and cook however you like. Just don't overcook to where the meat is dry.

I keep a jar of this handy at all times.

Gene

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