Wednesday, April 30, 2014

Shrimp with a mushroom white wine sauce....okay more of a gravy!

This dish is usually made with chicken opposed to shrimp but since it was Good Friday no meat for me.

Tonight I decided to have asparagus with it as a side, but you can have whatever you like on the side.

1 lb. peeled shrimp
White wine of your choice (if you're unwilling to drink it then don't cook with it)
Vegetable Oil
8 oz mushrooms, sliced
1/2 sweet onion diced
Cajun seasoning
Chicken Broth
White Rice for this I used Orzo Rice

 Season the flour with your cajun seasoning of choice and add the shrimp to cover them lightly.

 Just cover the bottom of the bottom of the pan with oil, you don't really want to submerge the shrimp. Cook all the shrimp adding oil as necessary, set cooked shrimp to the side.

 Once you have cooked the shrimp add in the garlic, mushrooms, onions, and about a cup of white wine and cook down.
 Once you have cooked it down then add the chicken broth and about another cup of white wine and let simmer. It's up to you how much broth and wine to add, it all depends how runny you want your sauce to be.
 Once you cook down your sauce add in the cooked shrimp, because the shrimp is floured you may have to add more liquid(broth or wine) to make it more runny as it will thicken up a bit. Once the shrimp is heated up again serve over the rice with an optional piece of french bread.

Sunday, April 6, 2014

Chicken Fried Venison

Who doesn't love anything that is chicken fried, this is my recipe I like to use for chicken frying just about anything.

First you will need to figure out how much you are going to need to cook, this is just for the lady and my self so we don't need too much meat.

I like to soak any wild meats in buttermilk for at least 48 hours prior to cooking it. The buttermilk takes out any blood that is left in the meat which will take away that gamey taste. The buttermilk also makes the meat become really tender.

Not long ago I discovered the Louisiana brand chicken fry, it makes a really good batter. All you need to do is half is used for a dry dip and the other have the mixture is your wet dip. The directions call to add water, but I like to use milk so it makes it a much thicker batter. No more having to make an egg wash and seasoning your flour. They call it spicy but I like to think it has more of a warm flavor.

I drained as much buttermilk as I could, some will remain but it won't hurt anything. I like to use a cast iron pot to fry in because it keeps the splattering to a minimum. Before you get to frying be sure you heat up your oil to 375 degrees. I like to bread it then drop it strait into the oil.

MMMMM frying.....Depending on how thick and how crispy you like your food to be, I like to cook my meat about 3-4 minutes on each side.

While the first round is in the fryer turn your oven on to about 150 and use a cooling rack to keep your cooked meat warm and crispy. Putting fried food on a paper towel to cool only makes it soggy, now who would want that.

You can make whatever sides your heat desires, tonight I made brown gravy, macaroni and cheese, and sauteed asparagus. (finish product above)

Wednesday, April 2, 2014

Oyster Duo, Lobster Bisque and Shrimp Po-Boy

Recently I went to Pappadeaux's to celebrate my last full day of my 20's and I had the following:

We started with the Oyster Duo with has 3 baked oysters and 3 oyster Pappadeaux on it.

The next I had the Lobster Bisque.

Then I finished it with a shrimp po-boy.