HOME COOKING! The official unhealthy food thread

PorterRockwell

PorterRockwell

Well-Known Member
GUMBO

1 pound smoked sausage links, cut into 1/4-inch slices

1/4 pound bacon, chopped

2 cups chopped okra

1 (14.5 ounce) can diced tomatoes with green chile peppers

1/2 cup unsalted butter

2/3 cup all-purpose flour

2 cups chopped onion

1/2 cup chopped green onions

2/3 cup finely chopped green bell pepper

2/3 cup finely chopped celery

2 tablespoons chopped fresh parsley

2 tablespoons minced garlic

2 cups water

salt to taste

ground black pepper to taste

1/4 teaspoon cayenne pepper

1 teaspoon dried thyme

2 bay leaves

6 cups water

2 pounds uncooked medium shrimp, peeled and deveined



Directions

Brown the sausage in a skillet over medium heat, ditch fat in skillet, n drain the sausage slices on paper towels to absorb grease. Set sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.

Place the okra and diced tomatos in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture fer bout 10 min

In large soup pot, melt butter over medium heat, n cook n stir the onion, green onions, green pepper, celery, parsley, n garlic until the onion begins to turn brown, bout 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes.
Do not let the roux burn!

Soon as the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring this to a boil, and stir in sausage, bacon, okra-tomato mix, and 6 more cups water. Reduce heat to medium-low, n simmer yer gumbo, stir occasionally, until has thickened and the flavors are mixd, bout 45 min. Stir in the shrimp, n simmer til they pink and opaque, 6 r 8 more minutes. Ditch the bay leaves and ajust the seasonings, if you like, before serving
 

Attachments

Last edited:
qwizoking

qwizoking

Well-Known Member
Waaaaaaiiiitttt a second.
This isn't a thread of sunnies..hmmm, I guess I'll stay but only cause there's actual food..as in, not foods food
She does make some yummy looking shit.. Try again porter
And don't mind me, I'm just fucked up and hungry
 
Granny weed

Granny weed

Well-Known Member
PorterRockwell said:
GUMBO

1 pound smoked sausage links, cut into 1/4-inch slices

1/4 pound bacon, chopped

2 cups chopped okra

1 (14.5 ounce) can diced tomatoes with green chile peppers

1/2 cup unsalted butter

2/3 cup all-purpose flour

2 cups chopped onion

1/2 cup chopped green onions

2/3 cup finely chopped green bell pepper

2/3 cup finely chopped celery

2 tablespoons chopped fresh parsley

2 tablespoons minced garlic

2 cups water

salt to taste

ground black pepper to taste

1/4 teaspoon cayenne pepper

1 teaspoon dried thyme

2 bay leaves

6 cups water

2 pounds uncooked medium shrimp, peeled and deveined



Directions

Brown the sausage in a skillet over medium heat, ditch fat in skillet, n drain the sausage slices on paper towels to absorb grease. Set sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.

Place the okra and diced tomatos in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture fer bout 10 min

In large soup pot, melt butter over medium heat, n cook n stir the onion, green onions, green pepper, celery, parsley, n garlic until the onion begins to turn brown, bout 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes.
Do not let the roux burn!

Soon as the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring this to a boil, and stir in sausage, bacon, okra-tomato mix, and 6 more cups water. Reduce heat to medium-low, n simmer yer gumbo, stir occasionally, until has thickened and the flavors are mixd, bout 45 min. Stir in the shrimp, n simmer til they pink and opaque, 6 r 8 more minutes. Ditch the bay leaves and ajust the seasonings, if you like, before serving
Click to expand...
Wow that looks amazing, but what is okra? its something we don't use a lot here in the UK.
 
past times

past times

Well-Known Member
Holiday french toast (No real measurements)

Get a real french or Italian bread, sliced diagonally to your desired bread slice thickness (I like close to an inch thick)

2 eggs, couple dashes cinnamon, 1-2 tsp brown sugar, EGG NOG instead of cream...Beat and soak bread

Cook on medium to medium hi with a little butter. MMMMMM

So a real french bread loaf and egg nog are the keys.
 
PorterRockwell

PorterRockwell

Well-Known Member
Crack head Jambalaya
(The crackhead Homie John taught me this)

3 chicken tits
1 package pork sausage
1 red onion
3 celery stalks
3 cloves of garlic
1 Bag of baby carrots
Kosher Salt
1 Can of crushed tomatoes
1 box of chicken broth
Vegatable oil
Flour
1/2 stick of Butter
Pepper
Hot Sauce
Thyme
Long grain rice


First with Jamba is to cook the meat n chop yer veg Cube your chicken and slice up your sausage. Sprinkle your chicken with kosher salt and pepper Now get yourself a big pan. I have a big stainless steel pan so that’s what I used. Swirl some olive oil around the pan *sticking* and toss in your chicken burner on medium Keep moving chicken around until it’s no longer pink. (Cooked) When your chicken is mostly cooked toss in all of your sliced sausage. Using your spatula mix them all up together and finish cooking all of the chicken.

ROUX TIME!
roux's butter and flour cooked together to creamy it up without being clumpy. Get yourself a big pot or dutch oven. Put your half stick of butter right in that pot and let is slowly melt. So turn your burner on medium low and watch that butter. When your butter is all melted grab yourself a whisk and toss in half a cup of flour. Now whisk fer yer life! Keep whisking! Whisk some more. After 15 minutes you should have a goop that same milk chocolate color that I did above in the gumbo recipe

OK now that you have a great roux toss in the garlic, onions, and celery. Cook them while stirring until they get soff. (It’s going to look nasty as fuck at this point) After your veggies get soff
pour in the entire box of chicken stock!
WHISK!
Now empty your can of crushed tomatoes into the pot.
STIR!
Now here is where it gets potentially shitty because Southern cooking so there's no measurements traditionally on the spices simply spice to taste with some kosher salt, pepper, thyme, and cayenne pepper. MIX! Next shake in some hot sauce. Stir and taste. Make it as hot as you want to enjoy it. Oh and I forgot to tell you to cook the carrots boil carrots at some point hear
Then mix EVERYTHING (not the rice) already worked with n
simmer on the stove on low for half an hour to an hour stirring occasionally. Taste along the way to make sure it’s seasoned How you want it.
Serve over rice
 
ODanksta

ODanksta

Well-Known Member
Jalapeno corn cake.

6 boxes of jiffy corn bread

8 eggs

About a pound..... of jalapenos

2 cans of whole kernel sweet corn

Some sugar

Some vitamin D milk, because punks drink 2%

Mix the jalepenos, milk and eggs in a food processor...

Add corn, jiffy and sugar. Throw it in a couple pans, you want it to be thick like cake... that shits the bomb
 
PorterRockwell

PorterRockwell

Well-Known Member
Rasta chicken

2 scallions (green onions)

5 sprigs of fresh thyme (about 1 tablespoon chopped)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon ground allspice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 Habanero pepper (scotch bonnet or any that you like)

1/8 cup soy sauce

1/8 cup molasses

2 tablespoon veg oil

1/4 cup vinegar

1 onion

1/4 cup OJ or blend of citrus juices

2 cloves a garlic

3 lbs chicken wings.

first thing to do is make marinade. Give the onion, garlic, hot pepper and scallions a rough chop so it’s easier for the blender or food processor to work it into the runny consistency we’ll need. Be careful of your eyes these peppers can suck all we need to do now is pour everything inna food processor and give a few pulses until sort of smooth (runny) consistency. * (If you don’t have access to a food processor or blender, you can certainly chop everything as fine as you can n give it all a good mix inna bowl)

wash the wings with some lemon juice (you can use lime or vinegar as well – about 3-4 tablespoons) n rinse with cool water n drain. Pat dry with paper towels so the marinade can really stick onto wings. Pour 1/3 of marinade on wings and using your hands, massage wings with marinade.marinate for at least 30 min (The longer the better), then inna 400f oven (middle rack).

After 30 min take it out n give it a good stir (flip wings) n put back for another 30 min. The last 5 min u turn on the broiler setting n let the wings get a rich brown color with sorta toastie edges. flip em to be sure all sides gets that badass sort of charred look.

*(notice there will be a sort of gravy formed at the bottom, this is excellent to pour over peas and rice to accompany these here wings)

Add some brown sugar and fresh ginger to the marinade for that extra kick of flavor. Allotta the heat in peppers are in the seeds and area around the seeds. want to cut back on the heat level? ditch them seeds!

To make dry wings place em onna wirerack over yer baking dish after wings bin marinatin This will get ya crispy wings which will be packed with a healthy dose of Happy rasta getdown.
 
You must log in or register to reply here.
Top