Hey Everybody. This week we'll try the best of Halloween recipes. I'll blog about the winners. You can send the goulish recipes to jrfoodcritic@gmail.com. Happy Halloween!
Till next time, jr food critic.
jrfoodcritic
Monday, October 25, 2010
Sunday, October 3, 2010
Tonight I went to T.J. Rib's on Siegen Lane. The manager,Clark,was so nice. He took me for a tour of the kitchen! My servers name's were Laura and Tony. I give them a 5/5. They were so friendly. Our food came out so fast that I was amazed! My appetizer was Chicken wings! THEY WERE GOOD!!!! My main course was BABY BACK RIBS !!!They were awesome! I also had a side of mashed potatoes and mojos! They were so good! You have got to go there!
Till next time,
jr food critic
Till next time,
jr food critic
Sunday, September 12, 2010
Monday, September 6, 2010
Last night me and my dad cooked a redfish courtbouillion. Dad helped type the recipe below. It was delicious. Louisiana seafood is still the best.
3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste
Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!
3 lbs red fish fillets cubed
1 lb shrimp peeled and deveined
3/4 cup oil
3/4 cup flour
1 1/2 qt fish stock
1/2 cup lemon juice
1 28 oz can crushed tomatoes
1 12 oz can tomato sauce
2 Tbs basil
2 Tbs thyme
2 Tbs oregano
2 cups diced onion
1/2 cup diced celery
1/4 cup minced garlic
1 cup diced yellow bell pepper
3 bay leaves
1/2 cup chopped parsley
1/2 cup chopped green onion
salt, pepper, granulated garlic, Tony Chachere's to taste
Cook roux with oil and flour to dark (peanut butter color). Heat fish stock, lemon juice and bay leaves while cooking roux. When roux is dark,add onion, celery, bell pepper and garlic until vegetables wilt. Add crushed tomatoes and tomato sauce. Stir to blend. Add heated fish stock one ladle at a time to make stew consistency. Add basil, thyme, oregano. Season to taste and cook 1 hour. Additional fish stock may be needed as it thickens, but seafood will also add liquid. Add fish and shrimp then cook 10 minutes. Garnish with parsley and green onions and lemon slices. Enjoy!
Sunday, August 22, 2010
Today I went to Mansur's on the Boulevard. My server's name was Erin. She was very nice.
For appetizers, I had a spinach dip with tortilla chips. It tasted really good. It had a cheesy flavor and with the chips even better. Second I had char-grilled oysters. It was buttery and moist. Then I had All That Jazz, which is three soups on one dish. It had crawfish and corn soup, duck and andouille gumbo, and crab and brie soup.They were all very tasty. For my entre I had grits and gillades. The grits were very creamy. It also had two pieces of veal that tasted really good! They were tender with a rich demi glace.
I would definitely go back. Thanks to Ms.Cathy for showing me the kitchen!
For appetizers, I had a spinach dip with tortilla chips. It tasted really good. It had a cheesy flavor and with the chips even better. Second I had char-grilled oysters. It was buttery and moist. Then I had All That Jazz, which is three soups on one dish. It had crawfish and corn soup, duck and andouille gumbo, and crab and brie soup.They were all very tasty. For my entre I had grits and gillades. The grits were very creamy. It also had two pieces of veal that tasted really good! They were tender with a rich demi glace.
I would definitely go back. Thanks to Ms.Cathy for showing me the kitchen!
Wednesday, August 11, 2010
Hey everybody this past weekend I made my first seafood gumbo. It tasted great. I made my own roux to start the gumbo. My dad helped a bit by chopping. I also like listening to music while cooking. :) We passed it around to relatives. It got an A+! The recipe is below, try it one day.
Michael’s Kid-Friendly Gumbo (Mom & Dad can help prep)
½ cup flour
½ cup vegetable oil
½ cup diced onions
¼ cup diced celery
2 Tbs minced garlic
¼ cup green onions
1 bay leaf
1qt seafood stock (box)
1 lb crab meat
1/2 lb shrimp (frozen)
Time – 1 hour
Serves - six
Mix flour and oil to make a “peanut butter” colored roux (remember to keep stirring so it doesn’t burn). In a separate pot, heat stock to a boil. Add onions, celery, and garlic cook for about 2 minutes to soften. Add stock one ladle at a time and continue stirring. After all of the stock is in, add bay leaf and seasoning to taste (I use salt, pepper and Tony Chachere’s). Let simmer for about 15 minutes. Add crab meat and shrimp then bring it to a simmer and cook for 10 minutes. We usually get the frozen shrimp in a bag from Sam’s. Add green onion and serve with rice.
Michael’s Kid-Friendly Gumbo (Mom & Dad can help prep)
½ cup flour
½ cup vegetable oil
½ cup diced onions
¼ cup diced celery
2 Tbs minced garlic
¼ cup green onions
1 bay leaf
1qt seafood stock (box)
1 lb crab meat
1/2 lb shrimp (frozen)
Time – 1 hour
Serves - six
Mix flour and oil to make a “peanut butter” colored roux (remember to keep stirring so it doesn’t burn). In a separate pot, heat stock to a boil. Add onions, celery, and garlic cook for about 2 minutes to soften. Add stock one ladle at a time and continue stirring. After all of the stock is in, add bay leaf and seasoning to taste (I use salt, pepper and Tony Chachere’s). Let simmer for about 15 minutes. Add crab meat and shrimp then bring it to a simmer and cook for 10 minutes. We usually get the frozen shrimp in a bag from Sam’s. Add green onion and serve with rice.
Thursday, August 5, 2010
Today I went to Young Chefs Academy. It was called the "Best of the Best Camps". We made six recipes from Baton Rouge area restaurants. While I was there I made a Wendy's frosty,I made some Olive Garden breadsticks, and made some Great American Cookie Company snickerdoodles. It is a cookie. I had a great time. I also made a cheesecake from the Cheesecake Factory. I'm going tomorrow to taste it because it had to cool down.
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