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Name:   Tall Cotton - Email Member
Subject:   Fall Comfort Food
Date:   9/17/2013 9:44:21 AM

As the weather cools, what is you favorite comfort food? Mine are soups and stews, especially chili and gumbo. A good crusty loaf of bread with the gumbo and cornbread with the chili seem to warm me up when I'm chilled to the bone. Here is my gumbo recipe.

  Seafood Gumbo

Serves 10 to 15 

6 Tablespoons Oil

2 pounds Okra, Thinly Sliced (frozen works fine)

1 Tablespoon Flour

2 Cups finely chopped Onion

1/2 Cup finely chopped Celery

2/3 Cup finely chopped Green pepper

1 Cup finely chopped Green Onion

2 Cloves pressed Garlic

1 6 oz Can Tomato Paste

3 large Bay Leaves

1/4 Teaspoon Thyme

1 Tablespoon Salt

1 Teaspoon Tabasco

1/4 Teaspoon Cayenne pepper

1/2 Teaspoon Black Pepper

1 Tablespoon Worcestershire sauce

1 16 oz can Whole Tomatoes, Cut up (reserve liquid)

7 Cups Water

2 1/2 pounds raw shrimp, peeled, deveined & cut into small pieces

1 Pound Crab Claw Meat (can sub imitation) cut into small pieces

2 Dozen Oysters & their Liquid

2 Tablespoons chopped Parsley

4-5 Cups Steamed Rice

Go to the kitchen and wash your hands.

In a large heavy skillet, not black iron, heat 4 tablespoons of oil.  Add okra and cook, stirring often until stringing stops, about 40 to 50 minutes.  Add more oil to prevent sticking as necessary.  Finish this step before proceeding.

In a 5 quart soup pot, heat the remaining 2 tablespoons of oil and gradually add the flour, stirring constantly stirring until the roux is dark brown.  Add onions and celery and cook until tender.  Add green pepper, green onions and garlic and cook 3 minutes.  Stir in tomato paste, bay leaves, thyme, salt, Tabasco, cayenne, black pepper, and Worcestershire sauce.  Add tomatoes and liquid and stir until smooth.  Add cooked okra.  Gradually stir in water.  Bring to a boil, cover and simmer for 30 minutes.  Add shrimp and crab meat; continue to simmer covered 10 minutes.  Add oysters with liquid and parsley and cook 10 minutes.  If too thick add water.

We omitted the green pepper and increased the onions and celery.  We also left the oysters out and increased the shrimp.  If available 1/2 pound of crayfish tails should be added.  Leftovers freeze well.                       





Name:   Mack - Email Member
Subject:   Fall Comfort Food
Date:   9/17/2013 1:35:58 PM

TC, sounds very good. I'll add to the recipe box, sized down somewhat.
We are soup/stew folks also. My wife usually makes maybe 4 or 5 different kinds for the freezer every year. They all seem to taste better after being frozen for several weeks.
If I were a fresh baked bread enthusiast, the soups would be even better beside a loaf of hot, buttered, fresh from the oven bread.



Name:   Mack - Email Member
Subject:   Fajitas??
Date:   9/19/2013 8:04:12 PM

They are awfully good, and come in many versions. But, they are still good for a Fall meal or for a football crowd.




Name:   Tall Cotton - Email Member
Subject:   Fajitas??
Date:   9/20/2013 8:58:45 AM

I hadn't thought of them but it is a great idea. Any tips on making them so everyone talks about them for days? Do you use a bottled spice blend or use individual spices? Recipe?



Name:   Mack - Email Member
Subject:   Fajitas??
Date:   9/20/2013 9:49:42 AM

Don't know about the talk about part, but here goes:

- Chicken breast tenders cut into thin strips
- Onion rough chopped
- Bell peppers red/orange/green/yellow rough chopped
- Chipotle chile pepper
- Guacamole
- Favorite salsa/ flour tortillas
- Sour cream, etc. etc. shredded Mexican cheeses

Combine peppers, onion and chicken, one tablespoon olive oil and a big dose of chile pepper in a skillet. Cook until tender and done. Nuke the salsa until warm. Nuke tortillas in a closed container to prevent drying out.(Maybe add a damp paper towel). Serve it up.

Be sure to put just enough stuff on each tortilla to prevent it from closing up completely,,,, so it can drip salsa juice down your chin and onto your clean shirt. You know the one,, you just got your wife to wash and iron it this afternoon??



Name:   roswellric - Email Member
Subject:   Mack!
Date:   9/21/2013 5:45:23 PM

How could you forget the sour cream or...if you are adventurous a mixture of Crema, ( from the can), sour cream and Raspberry-Chipotle sauce :-)

Get the sauce at World Market or Kroger). I also use the mixture topping with fish tacos and finely shredded cabbage.

URL: Bronco Bob's

Name:   Mack - Email Member
Subject:   Mack!
Date:   9/21/2013 7:55:59 PM

Sour cream is there for sure, but not your sour cream. That blend you mention of sour cream and chipotle plus a fruit sounds very good. Would you use that sauce for say, some type fish, maybe poached or broiled??



Name:   Mack - Email Member
Subject:   Fall Comfort Food
Date:   9/29/2013 6:10:49 PM

Don't leave out Chicken and Dumplings!!. Just finishing up a big pot for dinner tonight.
My recipe, one of at least a thousand (kinda like a pizza recipe).

- 5 pounds chicken thighs incl. skin, fat and bones (or whichever cut you prefer)
- 1 large onion chopped
-  2 stalks celery chopped
- 10 oz. can cream of chicken soup (or celery or onion or mushroom, etc)
- 3 quarts water
- 2 chicken bouillon cubes
- 1 TBLS. each of black pepper, garlic powder, celery salt, sea salt.
- 1 pkg. frozen dumplings (Mrs. Traylor's best or MaryB's or roll your own)

Combine all ingredients except the chicken, soup and dumplings and bring to a boil. Add chicken and reduce to simmer for @50 minutes. Remove chicken, leaving any onion pieces with broth. Let cool. Bone/skin/chunk chicken. Skim fat off top of broth.

Stir soup into broth and bring to a medium boil. Cut frozen dumplings across in approximately half (easier to cook and serve). Drop dumplings one at a time into broth without stirring. Check bottom to prevent sticking. Lower temp to simmer and cook for @ 30 minutes, or until the dough is cooked to your taste. In the last 10 minutes carefully add the chicken back to the pot.

Serve with a seasoned cornbread or maybe a baked cinnamon brown sugar apple??



Name:   roswellric - Email Member
Subject:   Mack!
Date:   10/10/2013 8:26:15 AM

Works great for fish Tacos...Mahi, Tilapia..





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