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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-15-2013, 07:15 PM | #1 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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New to BBQ Books (Cajun, in my case)
So my Mom gave me an old book she had, "Paul Prudhomme - Louisiana Kitchen". Looks to be from 1984, and there's not a dirty page on it, which tells me this book was more than likely never used. Looks like some pretty good recipes in there, of course I'll have to smoke them, but you new that.
Didn't you? I've never been one for "recipe books", although I've perused the internet for some cooking ideas from time to time. This one might be a game changer though. Looks yummy.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-15-2013, 07:43 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Paul Prudhomme and Justin Wilson always had a way with Cajun food..
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04-15-2013, 07:48 PM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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That is one of our go-to books. Also try River Road Recipes I and II.
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04-15-2013, 08:18 PM | #4 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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"Ain't no cookin like Cajun cookin"
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Rick |
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04-15-2013, 10:01 PM | #6 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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You got a good one. That book has helped a lot of folks.
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04-15-2013, 10:22 PM | #7 | |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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Quote:
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04-15-2013, 10:34 PM | #8 |
Knows what a fatty is.
Join Date: 02-26-11
Location: West Saint Paul,MN
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If you want blacked catfish hes the one that started it. Try the cajun meatloaf best sandwiches.
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04-16-2013, 07:58 AM | #9 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I didn't know he started the blacken catfish trend, that's pretty cool.
yea, my cajun cooking skills are non-existant. I'm a noob, to say the least. I've been wanting to try my hand at it, and this was just enough to push me over the edge. Yum. Not sure which one I want to try first, they all look so good.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-16-2013, 09:58 AM | #10 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Hey Bob great book. I was fortunate enough to spend some time with him back in the 1980's. He has been a huge influence for me. His sister was a great chef in her own right. My book is a first edition and a prized possessions.
Hey Crimson a small correction it was Blackened Redfish that vaulted him onto the national stage.
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04-16-2013, 10:14 AM | #11 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I read somewhere that Paul Prudhomme and Company own the Stubb's Brand.
CD |
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04-16-2013, 10:51 AM | #12 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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That's cool Brady, to have a signed copy. The worst part of that, is I'd be afraid to use it, and get it all scummed up. haha
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-16-2013, 12:39 PM | #13 |
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR
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I love that book. You can use the smothered rabbit recipe on any rich red meat and it is awesome.
What I really love, though, is that he doesn't eff around with margarine. That dude loves him some unsalted butter! I like his method for making a roux.... hot hot hot oil... not hours standing around the kitchen babysitting a cast iron skillet. Great book. |
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04-16-2013, 03:16 PM | #14 |
Knows what a fatty is.
Join Date: 02-26-11
Location: West Saint Paul,MN
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Yea I dont know why I said catfish but yes redfish.Like the wiki has
Prudhomme has been credited with popularising cajunn cuisine and in particular blackened readfish during the 1980s, and has been credited with introducing the turducken. I think my fav is The Paul Prudhomme Family Cookbook |
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04-16-2013, 03:28 PM | #15 |
Got rid of the matchlight.
Join Date: 04-11-13
Location: East Central, MO
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I am surprised he is still alive. I can remember watching him on public television in the '90's and he was so heavy he couldn't stand up. Hopefully he got a little healthier.
I also remember hearing that he gave Emeril Lagasse one of his first gigs. |
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