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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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Old 11-07-2006, 07:37 PM   #1
bbqbull
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Default Banga Cauda

I wish to express my thanks to Parrothead who taught me how to make Banga Cauda at the fall bash. I made some a couple days ago. My wife said.........thank god for the folks on the forum. She claims you folks have enriched my life for introducing her to said good eats. Improving the quality of life here. After the Banga Cauda, smoked meatloaf and the fatties.........She thinks you guys are the greatest. She is now telling me to search for more new recipes from the forum folks. She says from what she can tell, everything here is on a positive note.

Thanks again

Mike
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Old 11-07-2006, 07:44 PM   #2
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Good for you Mike.

And it was a pleasure freeing Greg's boat from the sea wall from hell with you.

Have you tried Phil's cheesy bread at home?

Thats the one that my wife requests most often
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Old 11-07-2006, 07:44 PM   #3
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Quote:
Originally Posted by bbqbull
She says from what she can tell, everything here is on a positive note.

Thanks again

Mike
She doesn't know us very well, does she?

There are lots and lots of recipes and variations on recipes all over this forum. I believe efforts are being made to update the recipes section and dig out some of the buried "treasures" and give attribution where we can.
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Old 11-07-2006, 07:50 PM   #4
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I'll bite. What is Banga Cauda? A quick simple search turned up nothing.

I like the name!!!!
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Old 11-07-2006, 07:51 PM   #5
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Hey guys, I did a search for Banga Cauda but couldn't find the recepie. Could someone point me in the right direction please.
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Old 11-07-2006, 08:17 PM   #6
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Quote:
Originally Posted by JimT
I'll bite. What is Banga Cauda? A quick simple search turned up nothing.

I like the name!!!!
LOL Jim and Pighead

We can't spell here

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1 lb. melted butter
2 cans cream of chicken soup
2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup)
1 tube anchovy paste or 1 can of anchovies
1/2 cup minced garlic
1 pint heavy cream

Add all ingredients to a pot of medium heat. Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness.

Serve with crusty Italian Bread, Cabbage leaves, cheese cubed, meat cubed or anything else you think might go with it.

Eat well.
http://www.bbq-brethren.com/forum/sh...ighlight=bagna

There are a couple variations in there
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Old 11-07-2006, 08:21 PM   #7
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Just added to Roadmap at the top of this forum for easy finding in the future
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Old 11-08-2006, 12:43 AM   #8
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Bill, havent exposed the Phoobahs Cheesy Bread as of yet. Gotta keep some kinda secret for the holidays. Yes I remember helping to remove the Queen Mary from the altered boat slip. That was sad for Greg and T-Bird. Sure as heck wasnt their fault for sure. That is a very fine party barge IMHO.
Hope they got her back to original condition.
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Old 11-08-2006, 07:50 AM   #9
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In Italian, Bagna Cauda simply means warm bath. This tasty Italian olive oil dip is great for raw vegetables as a tasty appetizer or party food. For a party, simply keep it warm in a small chafing dish or fondue pot.


(3 oz) Jar Anchovy Fillets

1/2 Cup Milk

35 Medium Garlic Cloves, Smashed And Peeled

1/2 Cup Unsalted Butter

1/2 Cup Olive Oil

Raw Cleaned Vegetables For Dipping


Place the anchovies in a bowl with the milk and let sit for an hour. Drain and pat dry. To heat in a microwave oven, place the butter, oil and garlic in a glass or ceramic casserole dish. Add the anchovies to this mixture, cover with plastic and cook on high for 6 minutes. Uncover carefully and blend in a blender or food processor until smooth.

We do it with out the milk.
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Old 11-08-2006, 06:28 PM   #10
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Default Oh....my.....gawd

Thanks for the links guys. Now I know what Banga Cauda (oops, I mean Bagna Cauda) is, but I'm not sure I should!

A few questions for those in the know:

1. If using canned anchovies instead of the paste, don't you at least chop them up or something? Or do they fall apart naturally when you stir it up?

2. What's the preference; 1/2 chicken, 1/2 mushroom soup, or all mushroom?

3. Can it be refrigerated and reheated?


Thanks, I think
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Old 11-08-2006, 06:42 PM   #11
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JimT, I havent used the anchovies in my batch of banga cauda. But I do enjoy canned sardines. Not sure but I think anchovies are just very salty little fish. I made a half-batch. 2 sticks of butter. One can each of creamed of chicken and mushroom soup. Then added a quarter cup of chopped jared type garlic. Added 1/2 pint of cream to the heated mixture. Yes we have reheated it 3 times now and to us taste just as good. I assume anchovies add extra amounts of salt to the blend. The nearest store to us that even carries cream is about 30 miles round trip. So when I get a wild hair to whip up something I just use what I have in stock. Next time I will add some sea-salt and some white ground pepper. We have used this dish as a dip for cooked and fresh veggies. Also its great on crusty bread and as a gravy for mashed potatoes. It would also make a great white sauce for pasta IMHO.

Mike
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Old 11-08-2006, 07:27 PM   #12
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You guys should try a little over angel hair pasta !!!!!!!

BC warning.......
Do not stay up late eating this and have an early plane flight
and sit in a humid airport.
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Old 11-08-2006, 07:45 PM   #13
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I use the anchovy paste like Greg taught me. Just squeeze it in.

And don't be frightened by how it looks while it is cooking. It will look horrible at first. When you add the cream it smooths out, though. Just be patient.
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Old 11-08-2006, 07:55 PM   #14
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Angel Hair pasta, my arse! Try it over a Belly Bomber/Slider! I could feel my heart throwing on the brakes as I tasted it!
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Old 11-08-2006, 08:27 PM   #15
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Hell bigmista. Only thing you can buy here in a tube is toothpaste. No tubes of tomato paste nor anchovies in a tube for sure. Play heck finding anchovies even in a store here.
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