Your Kitchen Staples?

[WhatsHisNuts]

What are the items that you'd struggle without?

Cookware:
Cast Iron Skillet - Great for cooking eggs and veggies for fajitas.

Electric Skillet - When I am making a decent size meal, I love using this large electric skillet I bought a couple years back. Great for large stir frys and making a large breakfast all at once.

Spice:
Old Bay - Ever since Jack turned me on to it, I've been putting it with almost everything. Tastes great with pasta, veggies, and olive oil.

Garlic Pepper Grinder - Other than cereal, I think this stuff is great on everything.

Food:
Jalapenos - I eat these things daily. They go into almost everything I cook.

 

[Nole]

5-quart Dutch Oven.

6-quart slow cooker.




Fresh onion and garlic cloves. Beef and chicken stock.




Ground black pepper. Salt of course. Oh, and EVOO!!!!!



nole

 

[WhatsHisNuts]

5-quart Dutch Oven.

6-quart slow cooker.




Fresh onion and garlic cloves. Beef and chicken stock.




Ground black pepper. Salt of course. Oh, and EVOO!!!!!



nole

I don't have a dutch oven. Tell me more.

What is EVOO?

 

[Nole]

I don't have a dutch oven. Tell me more.

What is EVOO?

Deep, heavy pot that heats evenly. Brown meats for soups and stews. I use it a lot when it's cold. A little pricey but shop around. Got mine for $50 off at Target. That was sweet!

EVOO= extra virgin olive oil.


It seems every recipe starts with, "olive oil, brown the meat and add garlic and onion".


Made some slow cooker Jambalaya yesterday! It was just ridiculously good!

 

[Captain Crunch]

Made some slow cooker Jambalaya yesterday! It was just ridiculously good!

Wheres the recipe!!!! Been lookin for something like this.

 

[WhatsHisNuts]

EVOO= extra virgin olive oil.

Christ. I use olive oil like it's nobody's damn business. I should have included that in my list since I use it in nearly every dinner recipe.

 

[Cie]

Wheres the recipe!!!! Been lookin for something like this.

i made this easy basic jambalaya today. Recipe from emeril real and rustic......

Fwiw, I feel authentic louisiana andouille is the best way to go. Chorizo belongs in paella, not jambalaya. Too much paprika for jambalaya IMO.

Andouille and chicken jambalaya

Ingredients:
1/2 cup olive oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1-1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
1-1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water or chick stock
1 cup chopped green onions


Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.

Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the liquid, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.

Stir in the green onions and serve.

 

[Cie]

I use slow cooker, Dutch oven, heavy bottom s/s skillet to prepare a variety of mostly creole dishes.

Common spices for me include sea salt, fresh cracked black pepper, cayenne.

Garlic, onion, bell pepper and evoo (Spanish only b/c I feel best out there) in much of what I cook.

A favorite technique for vegetables is to coat with evoo, salt an pepper, then roasting in 400 oven uncovered on baking sheet. Works well with green beans, squash, pumpkin, Brussels sprouts and anything else you can think of.....

 

[UGA12]

What are the items that you'd struggle without?

Cookware:
Cast Iron Skillet - Great for cooking eggs and veggies for fajitas.

Electric Skillet - When I am making a decent size meal, I love using this large electric skillet I bought a couple years back. Great for large stir frys and making a large breakfast all at once.

Spice:
Old Bay - Ever since Jack turned me on to it, I've been putting it with almost everything. Tastes great with pasta, veggies, and olive oil.

Garlic Pepper Grinder - Other than cereal, I think this stuff is great on everything.Food:Jalapenos - I eat these things daily. They go into almost everything I cook.

Must have in any kitchen:0074 BTW just saw where this forum was created. Glad to see a few others as intersted in cooking as I am. I can truely say that cooking is one of the few pasions I have in life. I will love this forum!

 

[Nole]

Must have in any kitchen:0074 BTW just saw where this forum was created. Glad to see a few others as intersted in cooking as I am. I can truely say that cooking is one of the few pasions I have in life. I will love this forum!

Love me some Tony C!!!! Big can of it in my cupboard.



Captain Crunch, I'll get you the recipe. So many ways to make it just the way you like it. My favorite slow cooker meal bar none!

 

[Nole]

i made this easy basic jambalaya today. Recipe from emeril real and rustic......

Fwiw, I feel authentic louisiana andouille is the best way to go. Chorizo belongs in paella, not jambalaya. Too much paprika for jambalaya IMO.

Andouille and chicken jambalaya

Ingredients:
1/2 cup olive oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1-1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
1-1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water or chick stock
1 cup chopped green onions


Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.

Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.

Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the liquid, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.

Stir in the green onions and serve.

Think about adding 28 ounces of Hunts Fire-Roasted Tomatoes Cie. My recipe is just about like yours but I didn't see any tomatoes?

Is that on purpose?


Cajun food is by far my favorite food to cook. I haven't mastered blackening grouper yet. Perhaps you can advise.


Pinch da tails and suck da heads!!!!



Thanks.

nole

 

[Cie]

Think about adding 28 ounces of Hunts Fire-Roasted Tomatoes Cie. My recipe is just about like yours but I didn't see any tomatoes?

Is that on purpose?


Cajun food is by far my favorite food to cook. I haven't mastered blackening grouper yet. Perhaps you can advise.


Pinch da tails and suck da heads!!!!



Thanks.

nole

Very perceptive, Nole. There are red and brown jambalayas. From what I've been told, the red, with tomato, is a New Orleans (creole) recipe, while the brown is the cajun variety. I alswo make a red jamabalaya, which is similar to this, but adding tomato. I normally add ham cubes and shrimp to red jambalaya.

I am not a good technical cook, thus techniques like blackening have escaped me to this point. However, I recently purchased a cast iron skillet, and am going to be blackening some grouper and redfish in no time, yo:toast:

Let's re-visit blackening in the near term, brother:toast:

 

[The Joker]

Where is Dunclock? We should be hearing about his trinity on the stove right about now........I know what they are, but I will let him tell you.

 

[AR182]

What are the items that you'd struggle without?

The item in the kitchen that I would struggle without is my wife....She is essential to my eating pleasure....

 

[Sportsaholic]

The item in the kitchen that I would struggle without is my wife....She is essential to my eating pleasure....

:0corn

 

[Morris]

What are the items that you'd struggle without?

Cookware:
Cast Iron Skillet - Great for cooking eggs and veggies for fajitas.

The only thing I use my cast iron skillet for is burgers and steaks in the winter when I can't get to the grill.

Does smoke up the house though!!

And it never gets washed.......

 

[hedgehog]

Morris, I figured you would say BEER:toast:

 

[bleedingpurple]

Bisquick

Lawry's

Garlic Powder

Fry Daddy

Fridge:

Eggs

A1

Heinz 57

Onions

 

[bleedingpurple]

Can you get Old Bay seasoning up north

 

[WhatsHisNuts]

The only thing I use my cast iron skillet for is burgers and steaks in the winter when I can't get to the grill.

Does smoke up the house though!!

And it never gets washed.......

I bought a scrub brush that never touches soap and is solely used for light cleaning of the skillet.

Put some olive oil on the bitch and cook everything in it.

PS: :toast: High Life #3