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rawlbay
Member White Shrimper Boot Club
Joined: 17 Jun 2007
Posts: 984
Location: Padre Island
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 Posted: Tue Dec 25, 2012 4:26 pm Post subject: |
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| You could do a helluva lot worse than some chowder made out of coquina clams and shrimp from the Pollyana, that's for sure! |
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rodandroll
Full Grown Flour Bluffian
Joined: 17 Jan 2007
Posts: 1814
Location: Kerrville, Tx
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| Posted: Thu Dec 27, 2012 11:56 am Post subject: |
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| Texican wrote: | Roux tip #2:
Heat your oil in a cast iron skillet then add the flour.
When the flour is thoroughly mixed into the oil, place the entire pan into a 350 oven. This will slowly and evenly cook the roux without having to stand there constantly stirring it.
Remove the roux from the oven when it has reached the desired color level. |
Actually, Chef Leftys method of making roux in the microwave makes the best roux I have ever used. |
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rodandroll
Full Grown Flour Bluffian
Joined: 17 Jan 2007
Posts: 1814
Location: Kerrville, Tx
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| Posted: Thu Dec 27, 2012 12:04 pm Post subject: |
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Thanks guys - lots of great ideas. Never thought of using clam sauce. Chef Lefty - looking forward to the recipe for your cheater stock.
Thanks again. |
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Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3583
Location: Flour Bluff
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| Posted: Thu Dec 27, 2012 1:42 pm Post subject: |
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| rodandroll wrote: | | Actually, Chef Leftys method of making roux in the microwave makes the best roux I have ever used. |
It probably is great, but just the thought of preparing a roux in the microwave goes against every fiber of being in me!!!! I just can't bring myself to try it. |
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rodandroll
Full Grown Flour Bluffian
Joined: 17 Jan 2007
Posts: 1814
Location: Kerrville, Tx
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| Posted: Fri Dec 28, 2012 11:43 am Post subject: |
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| Central Scrutinizer wrote: | | rodandroll wrote: | | Actually, Chef Leftys method of making roux in the microwave makes the best roux I have ever used. |
It probably is great, but just the thought of preparing a roux in the microwave goes against every fiber of being in me!!!! I just can't bring myself to try it. |
Only takes one time and you will change your mind forever! |
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steve78412
Flour Bluffian in training
Joined: 05 Apr 2006
Posts: 287
Location: Corpus Christi
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| Posted: Wed Jan 02, 2013 2:42 pm Post subject: |
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I made some gumbo last night from some bones I had left over from a black drum, plus the shrimp shells.
Coincidentally, Americas Test Kitchen was making gumbo yesterday too. I watched their technique and they gave it a boost by adding 1/4 cup fish sauce. I added the fish sauce to mine and it really perked it up.
I use Red Boat fish sauce but Three Crabs will do.
Steve |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Wed Jan 02, 2013 4:02 pm Post subject: |
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| rodandroll wrote: | Thanks guys - lots of great ideas. Never thought of using clam sauce. Chef Lefty - looking forward to the recipe for your cheater stock.
Thanks again. |
Before you call me a racist, please remember this is a quick recipe to use in a pinch. 
From my cookbook:
Chef Leftys Original Cheater Seafood Stock
(Save hours of watching fish bones and shrimp heads stink up your hut  )
Ingredients:
3 bottles Clam Juice.
6 cans Chicken Broth.
2 Lemons, juiced.
1 T. Blackened Redfish Blend
Preparation:
Combine all ingredients and bring to simmer.
Stock to be used in sauces, gumbo, etc.
_________________
| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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rodandroll
Full Grown Flour Bluffian
Joined: 17 Jan 2007
Posts: 1814
Location: Kerrville, Tx
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| Posted: Wed Jan 02, 2013 11:07 pm Post subject: |
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| Chef Lefty wrote: | | rodandroll wrote: | Thanks guys - lots of great ideas. Never thought of using clam sauce. Chef Lefty - looking forward to the recipe for your cheater stock.
Thanks again. |
Before you call me a racist, please remember this is a quick recipe to use in a pinch.
From my cookbook:
Chef Leftys Original Cheater Seafood Stock
(Save hours of watching fish bones and shrimp heads stink up your hut )
Ingredients:
3 bottles Clam Juice.
6 cans Chicken Broth.
2 Lemons, juiced.
1 T. Blackened Redfish Blend
Preparation:
Combine all ingredients and bring to simmer.
Stock to be used in sauces, gumbo, etc. |
looks good to me. Will try in on my next gumbo.
Thanks |
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kweber
Full Grown Flour Bluffian
Joined: 08 Mar 2006
Posts: 2396
Location: Hondo
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| Posted: Fri Jan 04, 2013 3:32 pm Post subject: |
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last yrs deer saugs and some cheeken gumbo....
I did a microwave attmpt at the roux, but chickened out after 6 or 7 min....
into the pot and spoon action....
we'll see.....
_________________
the creepy uncle that scares the kids.... |
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