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MalcolmNathaniel -> RE: I made a yummy! (2/9/2013 10:02:12 PM)
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quote:
ORIGINAL: jlf1961
quote:
ORIGINAL: Dvr22999874
Instead of using butter or margarine, try using clarified pork fat.........it has a lot of flavour and adds a lot to any sauce, soup, stew or braise.
Rob
Uh, pork, shrimp and crab do not mix well, IMO.
I have used strained and filtered bacon grease to make a roux when I am making a gumbo with smoked sausage, and of course the wine.
It depends on what meat I am using when I make gumbo.
I have to admit, I have never tried to make what the op did, and it has me curious. Granted I might be the only one in the house to eat it, since my sister, my niece seem to think that fish comes naturally in boxes in the form of fish sticks and breaded filets.
My niece has one exception, when I make something with Talapia, or when I can find decent shark in the local gourmet grocery store, but that is rare.
Not to resurrect my own thread, but you have a couple of misconceptions.
Pork and shellfish mix quite well. You seem to like Cajun/Creole/New Orleans cooking. I have a recipe from a lovely Southern Belle for jambalaya. That calls for both andouille sausage as well as mudbugs*, shrimp and crab. More on that later.
Also, you are under the misunderstanding that bouillabaisse is even remotely like eating fish. I don't even like fish. It has very complex flavors. There was a reason I drove all over hells half-acre to find saffron and fennel; those two ingredients really make the soup/stew/nectar of the gods.
I'm not going to lie to you: it was pretty tricky to make, but I was going for as authentic as I could. I even made a rouille (not to be confused with roux) in order to have the traditional side dish. I have been accused of being physically incapable of following a recipe, not without some justification. But this time I actually followed the recipe. Well, mostly. I live 300 miles inland so finding the correct fish was impossible. And lobster tail is frelling a'spensive. I went with flounder and tilapia for the fish and I used a small lobster tail and 1/2 lb. of shrimp.
Hmm, what was the only fish you said that your niece would eat? :-)
So there is tilapia, shrimp, mussels and LOBSTER in the soup. It was absolutely fantastic, if I do say so myself. It wasn't the best I've ever had, but my only previous examples were at 5 star restaurants**.
Now, back to the jambalaya (see I did say I'd tell you about it later):
The recipe calls for 3 pounds of butter. No, that is not a typo. I only made a 1/4 batch because I live alone and don't eat very much. That's still 3 sticks of butter. The real stuff. Cows milk stirred until the fat congeals and then preserved with salt. The same way it's been made for several thousand years.
Someone mentioned cooking with margarine. Here's what I have to say about that:
*pulls out shotgun* Keep on moving past here pardner. Whatever you are selling, we ain't buying.
*For those of you who don't know what a mudbug is: they are also called crawdads, crawfish and crayfish. They are little tiny freshwater lobsters. A big one is about the size of your thumb.
** Sir Winston's on the Queen Mary and Opreyland in Nashville, TN. I don't feel bad for not matching those standards my first time trying to cook it.
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