Recipes

[Colin4]

The other thread made me hungry. If you have a recipe that has been passed down that you don't mind sharing please post it up.

Many generations of knowledge are on this forum. So I figured why not post them on one thread for easy reference this holiday season.

Post what you have from entrees to desserts, rubs to sauces. Sides are welcome. I know I've cooked some Mac and cheese that was a hit that I got from someone on here. I'd love to try some new recipes from some of the history on here.


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[Colin4]

Bump

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[wskinner]

Looks like you’d have been better off asking for coordinates.

[Woodiewacker82]

This one wasn’t passed down from family but is damn good.


Jalapeno Popper Potato Salad
Ingredients
* 3 pounds red potatoes, scrubbed and cut into bite-sized pieces
* 1 (8-ounce) block cream cheese, room temperature
* 1/2 cup mayonnaise
* 1/2 teaspoon garlic powder
* freshly ground black pepper to taste
* 1/4 cup chopped pickled jalapeno peppers
* 2 green onions sliced
* 1 cup shredded Mexican 4-cheese blend
* 6 slices bacon, cooked and crumbled
* 1 fresh jalapeno, thinly sliced



Instructions
* Place potatoes in a medium saucepan and cover with water. Add 1 teaspoon salt and bring to a boil and then simmer until soft, about 10-15 minutes. Drain well. Let cool so that they are still warm, but not hot when adding to potato salad.
* In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper. Don't worry if the cream cheese doesn't get completely smooth.
* Stir potatoes into cream cheese mixture along with pickled jalapenos, green onions, shredded cheese, and crumbled bacon.
* Check for seasoning and add salt if desired.
* Sprinkle fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.

Pro tip: fry some jalapeños in the bacon grease and use those to top.

[MolliesMaster]

Glenn's Bourbon Pecan Pie

Kentucky Chocolate Bourbon Pecan Pie



From The Kentucky Bourbon Cookbook with photography by Kriech-Higdon Photography



This recipe, which is adapted from a recipe by Chef Dean Fearing,3 Chef Tucker’s mentor, is known by many names, including “Twin Spires Pie” and “Thoroughbred Pie.” The pie is similar to Derby Pie, whose name is trademarked by the Kern’s Kitchen Corporation.

6 servings

All-Purpose Pastry
1½ cups all purpose flour
½ teaspoon salt
1½ cups sugar
¼ pound very cold unsalted butter, cut into pieces
2 extra-large egg yolks, lightly beaten
¼ cup ice water

Pie Filling
3 extra-large eggs
1 cup sugar
2 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
¼ cup bourbon
½ cup semisweet chocolate chips
1 cup pecan halves

1 To make the all-purpose pastry: Combine the flour, salt, and sugar in a mixing bowl. Cut the butter into the flour mixture, using a pastry blender, until the mixture resembles coarse meal. With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do not overwork the dough). Wrap the dough and chill it for 30 minutes before rolling it out. When the dough is chilled, roll it on a lightly floured surface to a thickness of about 1⁄8 inch Make a circle 12 inches in diameter. Place the dough in a 10-inch pie pan and preheat the oven to 375 degrees.

2 To make the pie filling: In a mixing bowl beat the eggs, sugar, melted butter, orn syrup, vanilla, and bourbon. Strain this mixture into another bowl, using a fine mesh. Sprinkle the chocolate chips on the bottom of the unbaked piecrust, and cover with the pecans. Pour the filling on top of the chocolate and pecans. Bake for 35 to 40 minutes. The pie is done when a knife inserted 2 inches from the side comes out clean. Cool the pie for at least 30 minutes before serving.



Thread Link: https://scducks.com/forum/showthread...rbon+pecan+pie

[GreenHeadRocker]

The elusive scducks cookbook.......

[Colin4]

There we go. Keep them coming.

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[nitro5x6's]

Shrimp Victoria

1 lb Peeled and Deveined Shrimp
1/4 stick Unsalted Butter
1/8 Cup Thinly sliced Green Onions
1/8 Cup Finely Chopped Fresh Basil
1/4 Cup White Mushrooms Thinly Sliced
2 oz Dry White Wine
2 oz Heavy Cream
1/2 tsp Kosher Salt or to taste
Pinch of White Pepper
Pinch of Cayenne
1 tsp Worchestershire
1 Tbsp White Roux (Equal parts Unsalted Butter and Flour, cooked together for 1-2 minutes)
2 oz Sour Cream

Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and Shrimp. Saute until the shrimp just start to turn pink. Add the white wine and cook for about 2 minutes. Add the Heavy Cream, Worcestershire and seasonings. Add the Roux, cook for 1-2 minutes more. Remove from the heat and stir in the sour cream, adjust the seasonings if necessary..

Serve over GRITS..........

[nitro5x6's]

BBQ Shrimp

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)

one stick of butter
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce (more to taste)
1 tablespoons ground Black Pepper
1/4 teaspoons of ground Rosemary
¼ teaspoon crushed red pepper
¼ teaspoon Thyme
1 Lemon, sliced
Crystal Hot sauce (to taste)
½ teaspoon of Salt
1 clove of crushed Garlic
Preheat oven to 400 degrees. Melt butter/margarine with oil in saucepan. Add remaining ingredients. Mix and simmer briefly. Place shrimp into a 9 X 13 glass baking dish and pour the sauce over it stirring well. Cook at 400 degrees for 15-20 minutes, turning once.
Or cook on medium high heat in a cast iron skillet (my preferred method)
Serve over steamed white rice with lots of hunks of fresh French Baguettes..sopping is a must with this meal..
Cheddar Cheese Grits make a damn fine substitute for rice…

[wskinner]

Regular ol’ Benjamin Buford Blue, over here.

[Glenn]

Hopefully Fish will post his shrimp toast recipe.

Excuse me. His AWARD WINNING shrimp toast recipe.

[wskinner]

Hopefully Fish will post his shrimp toast recipe.

Excuse me. His AWARD WINNING shrimp toast recipe.

Is that like avocado toast?

[Glenn]

Avocado is snot being pushed by millennials as some form of food grade product.

If it weren't for guacamole I'd lobby for their extinction.

[wskinner]

So it’s not just leftover red lobster shrimp skewers on some sunbeam?

[Highstrung]

saved a tongue lashing with that last sentence..

[willk]

Texas clams. FISH loves these.
Throw fresh dug clams on the grill. They are ready once they pop. Splash with Texas Pete. Waalah! Texas clams.

[Glenn]

So it’s not just leftover red lobster shrimp skewers on some sunbeam?

Outback coconut s'rimps and that bitter brown bread.

[Woodiewacker82]

Outback coconut s'rimps and that bitter brown bread.

Coconut shrimp is a waste of shrimp.

[Highstrung]

Hopefully Fish will post his shrimp toast recipe.

Excuse me. His AWARD WINNING shrimp toast recipe.

You know, that was a long time ago. It's hard to believe honestly thinking about it.. I feel like that was the first time I ever talked to him in real life, handing over that piece of well crafted art. I still remember those first words.

[nitro5x6's]

Regular ol’ Benjamin Buford Blue, over here.

Figured it best to keep the recipes simple, for all the simpletons. You want the White beans and Shrimp recipe??. It's damn fine too.

Shrimp Victoria is my youngest daughter's favorite meal. The BBQ shrimp is fucking wonderful. I have cooked it for a bunch of folks on this site and they will give a positive review.