from the Gip:
"what you see on top of the bread is ketchup, cabbage, the famous chimi-patty (ground pork and whatever else they could find), tomato, mayo, and the special sauce (usually mayo and ketchup mixed together). Most chimi stands on the main strip in the capital put bell peppers, shredded carrots, and onions on it too."
2 filets of red fish or specs
1 whole sweet onion (chopped in large slices)
2 large dashes of extra VIRGIN olive oil
a 2 person serving of Angel Hair pasta
Rouses Vidalia onion and Black peppercorn salad dressing
Cracked salt
Cracked pepper
1) Saute pan 2) medium heat 3) olive oil 4) fish 5) cover completely with onions 6) salt and pepper 7) cover skillet 8) leave until onion are translucent 9) Boil angel hair 9) Plate the pasta 10) spritz pasta with the Rouse's dressing 11) Plate fish and everything else 12) eat
Modified per the infamous Vernon Roger (Roh-jere')
Sauce and toppings:
1 pound raw peeled shrimps
1/2 onion diced
3/4 cup spaghetti or pizza sauce (ragu
mushroom preferred)
1 tbls olive oil
1 tbls parsley flakes
1 cup provolone/Romano cheese mixture
Dough (from scratch bizitches!):
1 and 1/2 cups of warm water
1 package dry fast-rising yeast
1 tbls honey
1 tsp salt
3 tbls olive oil
4 cups of multi-purpose flour
1) Heat oil, then shrimp, saute' until pink 2) sprinkel with parsley flakes, set aside 3) Combine: warm water, yeast, honey and salt into large bowl and stir 4) Slowly add flour to mixture after stiffing for 5 minutes 5) once flour added, knead dough into a solid ball 6) Let dough sit COVERED, for 20 minutes 7) Flour dust your baking pan; Take half the dough and pound it so it FITS on a 14 inch baking sheet 8) Top with sauce, shrimp, onion and cheese (in that order) 9) Bake at 350 degrees for 20 minutes or until center is hot!
Cajun. Creole. Perfection is being served somewhere at a brunch in New Orleans every Sunday. This version modified from a recipie by Frank Davis, WWL-TV cooking legend.
2 spoons of butter
1 spoon of Crisco
1 large pork tenderloin, sliced into 1/2 medallions
salt
black pep
cayenne
cup of flour
5 cloves garlic
2 cups minced onions
1 cup minced celery
1 cup minced bell pep
3 medium chopped tomatoes
1 1/2 cups of chicken stock
4 spoonfuls of roux (premade OK)
1) In a heavy 12" skillet, melt butter, and a spoonful of Crisco. 2) While simmerin', sprinkle pork with salt, pep, and cayenne. 3) Then, dredge pork in flour and then thouroghly brown in the but/sco mixture. 4) Do not overcook, just brown, and set aside on paper towels. 5) Using same pan drippings, saute' garlic, onions, celery, and bell pep, until soft. 6) Put pork back into pot, and stir in stock and and tomatoes. 7) Simmer about an HOUR. 8) When ready to serve, thinken with a little roux. 9) Serve over hot buttered cheese grits and 2 eggs fried over easy ...Ca c'est bon!
From the world famous St. Charles grill master extrodinaire, Gutch Jr.!
Recipie:
Pork
St. Charles Spices
Music from the Bomb (specifically 'Big Butt Women')
