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sampaul
Joined: 01 Jun 2005
Posts: 734
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 Posted: Jul Fri 04, 2008 7:32 am Post subject: |
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Hi Donna! Yeah, ya did good! The Bulgogi was EXCELLENT!
I really love the cauliflower rice. I'd eat it every night if everyone else here would go for it. 
I hope ya have a GREAT 4TH!!!!
Sam |
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crazywoman
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Joined: 22 Mar 2005
Posts: 5838
Location: WY
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| Posted: Jul Sat 05, 2008 6:30 pm Post subject: |
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Check out the recipe for homemade Tony's (Tony Chacere sp) Creole Seasoning mix that I posted awhile back on the Miscellaneous section. I keep this made up all the time and use it in anything that calls for salt & pepper (instead), and some that don't.
http://stellastyle.com/community2/forum/viewtopic.php?t=8646
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Billie
4'8" Started LC WOL Aug 2003
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My mind not only wanders, sometimes it leaves completely. |
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OceanDreaming
Joined: 25 Aug 2007
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| Posted: Jul Sun 06, 2008 5:30 am Post subject: |
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Cool Billie! Thanks!
Angie
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Angie
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crazywoman
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Joined: 22 Mar 2005
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| Posted: Jul Sun 06, 2008 4:24 pm Post subject: |
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Yer welcome!
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Billie
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sampaul
Joined: 01 Jun 2005
Posts: 734
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| Posted: Jul Mon 21, 2008 3:46 pm Post subject: |
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Hey Guys!
We used the Bulgogi marinade on some cut up chicken and it was GREAT! I let it marinate for 1 hour and that was plenty of time.
This is a great dish using beef or chicken!
Sam
Last edited by sampaul on Jul Tue 22, 2008 7:55 am; edited 1 time in total |
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dab50
Joined: 01 Mar 2007
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| Posted: Jul Mon 21, 2008 8:54 pm Post subject: |
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| I will have to try it with chicken because I love this recipe. I'm glad you are enjoying it, too. Donna |
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sampaul
Joined: 01 Jun 2005
Posts: 734
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| Posted: Jul Tue 22, 2008 7:57 am Post subject: |
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Hi Donna!
I think you'll like the chicken! It really does have a nice flavor!
Have a great day!
Sam |
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dab50
Joined: 01 Mar 2007
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| Posted: Aug Mon 25, 2008 6:56 pm Post subject: |
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| Well, Tammy & Sam, I tried Bulgogi w/ chicken tonight. It is good but I love.. the beef. Emma, this is a favorite recipe of mine w/ cauliflower rice. Donna |
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sampaul
Joined: 01 Jun 2005
Posts: 734
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| Posted: Aug Tue 26, 2008 8:01 am Post subject: |
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Hi Donna!
Yeah, I do think it is better with the beef, but we really like the chicken too. The cauliflower rice is still my favorite and I like it kinda spicy. I've been planning on making some Gumbo and using the cauli rice in place of regular rice. I'll give it a try when the temps start to drop. Nothing is quite as good as a big bowl of Gumbo on a cold day!
Take care!
Sam |
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dab50
Joined: 01 Mar 2007
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| Posted: Aug Tue 26, 2008 10:02 am Post subject: |
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| Sam, post your Gumbo recipe sometime. I have never made it and I might give it a try. Donna |
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OceanDreaming
Joined: 25 Aug 2007
Posts: 2247
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| Posted: Sep Sat 13, 2008 1:57 am Post subject: |
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Made this with pork tonight and it was so good. I had beef but wanted to try the pork. Both DH and I ate too much! I marinated for about 6 hours and doubled the soy sauce (we like sauces). Highly recommended. Thank you so much for sharing this with us Donna! Dang, you should have submitted this to George for his new book. Is it too late???
Angie
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sampaul
Joined: 01 Jun 2005
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| Posted: Sep Sat 13, 2008 8:42 am Post subject: |
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| dab50 wrote: | | Sam, post your Gumbo recipe sometime. I have never made it and I might give it a try. Donna |
I just saw this one... Sorry Donna.
I really don't know the actual amounts of seasonings that I use, but next time I make it, I'll make sure to keep tabs on that stuff.
Here's what I do.
I basically do it without the roux. I start off with (2 packages) smoked sausage and about 2 TBS of EVOO in a large pot. I cook the sausage for about 5 minutes until it starts releasing its fat. I add about 3 breasts of cubed chicken, add Tony's and cook a while longer until the chicken is done. I remove the meats, leaving the drippings. I drop in an equal amount of onion, celery and green pepper - about 1-1/2 cups each -(theTrinity, I think???). I let that cook in the drippings until the onions are kinda transparent. I then add Tony Chacere's Seasoning, Crab Boil (liquid), Old Bay seasoning, 5 Bay leaves and some salt and pepper. I take about 5 cans of chicken broth and add that to the pot, drop the chicken and sausage back in and I add about a pound of small shrimp. Allow that to come up to a rolling boil, then I add two bags of frozen okra. Allow the pot to simmer for about an hour (at least) and as the okra breaks down, it will thicken the liquid. Works great! Just before serving (maybe 5 minutes or so) I'll add another pound of shrimp (since the other shrimp have cooked down so much - I mainly add the first pound of shrimp to help flavor the stock). That's all there is to it!
I eat it most of the time without adding the riced cauliflower, but my family likes the "rice" so I do fix that for them.
Sam |
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OceanDreaming
Joined: 25 Aug 2007
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| Posted: Sep Sat 13, 2008 3:21 pm Post subject: |
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OOOHHHH! You had me until the okra....
Angie
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sampaul
Joined: 01 Jun 2005
Posts: 734
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| Posted: Sep Sat 13, 2008 4:09 pm Post subject: |
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| Angie, you'll never taste the Okra... it breaks down and makes the gumbo thicker! It's very good and I'm not a big fan of okra either! |
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TammyPaul
Joined: 06 Apr 2008
Posts: 555
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| Posted: Sep Sat 13, 2008 4:11 pm Post subject: |
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Angie,
It's really good! And as for the okra, you can't even tell it's in there because it breaks down so much. I think you would really like it!
Tammy
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