Recipes Megathread

[Eddie Riggs]

Creamy Cajun-Style Chicken Pasta​

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

A little spicy, a touch sweet and incredibly rich chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce.

The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes.

For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.

Prep Time: 10 minutes, Cook Time: 40 minutes, Yield: 6 servings

Ingredients​

Salt

1 pound fettuccine or linguine

1 pound boneless, skinless chicken breasts (2 breasts)

3 teaspoons store-bought or homemade Cajun-style seasoning, plus more to taste (see Tip)

3 tablespoons olive oil

2 large bell peppers (red, yellow, orange or green, or a mix), cored and thinly sliced

1 bunch scallions, trimmed and thinly sliced

4 large garlic cloves, minced

1 lemon, zested and halved

1½ cups chicken broth

¾ cup heavy cream

⅓ cup grated Parmesan

2 medium vine or Roma tomatoes, cored and chopped (8 ounces)

2 tablespoons butter

Louisiana-style hot sauce (optional), for serving

​

Preparation​

Step 1

Bring a large pot of salted water to a boil. Stir in fettuccine and return to a boil. Cook to al dente according to package directions. Remove 1 cup of cooking water from the pot, then drain linguine. Return the empty pot to the stove.

Step 2

Meanwhile, pat chicken dry with paper towels. Season lightly with salt, then rub all over with 2 teaspoons of the Cajun-style seasoning.

Step 3

Heat a large skillet over medium heat. Pour in 2 tablespoons of the oil, then add the chicken. Cook until it’s fully cooked, about 8 minutes per side. Remove to a cutting board.

Step 4

Add the remaining 1 tablespoon of oil to the same skillet. Increase heat to medium-high, then add the bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Set aside a handful of sliced scallions for serving, then add the remaining to the skillet, along with the garlic. Cook, stirring once or twice, for 1 minute. Stir in the lemon zest and remaining 1 teaspoon of Cajun-style seasoning; cook for 30 seconds.

Step 5

Pour in the broth. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 3 minutes. Reduce heat to medium and stir in cream. Bring to a low simmer and cook until the mixture just starts to thicken, 2 to 3 minutes. Add the Parmesan and juice from half the lemon; stir and taste for seasoning, adding more salt and Cajun-style seasoning, if needed. Turn off the heat. Thinly slice the chicken.

Step 6

Return the drained pasta to the reserved pot and pour the sauce on top. Add chicken, tomatoes and butter. Using tongs, gently toss until butter melts and everything is coated in the silky sauce, adding reserved pasta cooking water a couple tablespoons at a time, if needed.

Step 7

Slice remaining lemon half into wedges, and serve alongside pasta. Top with remaining sliced scallions and hot sauce, if using.

Tip

Cajun-style spice blends are available at grocery stores and online. Versions vary, but most feature some combination of paprika, onion powder, garlic powder, cayenne, black pepper, dried thyme and dried oregano. Many mass market blends also include salt in the mix, and they work just fine in this recipe. If your spice blend comes without, make sure to increase the salt when seasoning the chicken.

L | A
By Melissa Knific

 

[Agamemnon Busmalis]

I make something similar with grilled Cajun-seasoned chicken, it turns out pretty good. White pepper is always a good addition to any Cajun seasoning.

 

[Judge Holden]

Nigga adding recipes to the A&N subforum will raise the general thread quality to unacceptable levels. This is why your life is already over. Enjoy prison food stalker.

(Also I love cajun food and made some weirdass gumbo/etouffee/cassoulet frankenstein a fortnight ago which I am still eating through, arguably cajun/creole is my no.1 favourite cuisine)

 

[Absolutego]

>Cajun food missing 2/3rds of the trinity
>Also premixed "Cajun spice"

A white girl in Indiana wrote this recipe
Also this probably belongs in the Food subforum

 

[TEA 3HF]

Better than 99% of threads in the Autism Thunderdome, gj.

 

[Judge Holden]

>Cajun food missing 2/3rds of the trinity
>Also premixed "Cajun spice"

A white girl in Indiana wrote this recipe
Also this probably belongs in the Food subforum

Huh, didnt actually look at the recipe, and while some would argue that scallions count as the onion third there sure as hell aint any celery. That being said from searching around it seems this may be the norm for cajun/creole pasta recipes, maybe the celery screws up the texture.

 

[isalaide]

There has been an accident; a thread with useful and interesting content has escaped into A&N

 

[oldTireWater]

I can't find the step where the preparer is instructed to put their dick in the sauce. Are you sure you posted the forum correct recipe?

 

[Stoneheart]

Arent Cajuns mostly French? so where are the onions and the butter?

Also what kind of faggot eats chickenbreast? just take a good piece of pork...

 

[Absolutego]

Arent Cajuns mostly French? so where are the onions and the butter?

Also what kind of faggot eats chickenbreast? just take a good piece of pork...

They're like distant cousins to the French and are a little less autistic about sticking butter in everything.
Onion on the other hand, well...

 

[The Mass Shooter Ron Soye]

Also this probably belongs in the Food subforum

Could hurt the site SEO if it has full text of recipes (such as that NYT article) not hidden behind the login wall.

 

[Rudy Coleman]

Rudies stir fry

Ingredients​

white long grain rice, green lintels, chick peas, ground beef

Step one, cook the rice in a cooker or your method of choice, add some pink salt and bullion and olive oil

Step two pour lintels and chickpeas into a pot and boil

Step three cook beef with spices and corn starch of choice.

step four. once rice is done combine everything into a slop and fry for a bit.

step five, that's it you can eat it now

 

[Stoneheart]

They're like distant cousins to the French and are a little less autistic about sticking butter in everything.

Butter or lard make everything better...

 

[Eddie Riggs]

Spice-Roasted Pork Tenderloin​

A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it's an ideal candidate for both weekend and weeknight meals.

Pork tenderloin is prized for being the tastiest, most tender cut. Match it with a sensational spice rub and about 25 minutes in the oven, and you'll have a marvelous main course that comes together almost effortlessly — at a fraction of the cost of its beef counterpart.

It's a good idea to monitor your tenderloins as they roast; if the tops appear to be browning too quickly, tent a piece of foil over the pan to protect them while the rest of the meat finishes cooking.

Because the pork tenderloin seasoning is versatile, the sky's the limit for what you can serve this dish with. We'd be hard-pressed to think of a vegetable that wouldn't pair well here, so take advantage of whatever looks good at the market.

Then for a starch component: Since the roast is not especially time or labor-intensive, it might offer a good opportunity to make a side that requires more TLC.

Perhaps try a cheesy potato dish such as potatoes au gratin or Manchego mashed potatoes. Or maybe scrap the potatoes and commit to the cheese with an indulgent mac and cheese. There is no wrong answer here, just delicious possibility.

If you happen to have leftovers, you can transform the oven-roasted pork tenderloin into another meal entirely by making it into taco filling. You'll need two tenderloins for this fantastic recipe with avocado salsa that's ready in just 20 minutes.

Active Time: 10 minutes, Total Time: 50 minutes, Yield: 8 servings

Ingredients​

4 pork tenderloins (about 4 pounds)

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper


Preparation

Step 1

Gather the ingredients.

Step 2

Preheat the oven to 375°F (190°C). Place tenderloins on a large rimmed baking sheet. In a small bowl, mix smoked paprika, cumin, garlic powder, oregano, and cinnamon.

Step 3

Rub pork with olive oil and season with salt and pepper. Sprinkle spice mixture all over pork.

Step 4

Roast tenderloins for about 25 minutes, until an instant-read thermometer inserted into centers registers 145°F (62°C).

Step 5

Transfer tenderloins to a cutting board and let rest for 10 minutes. Slice tenderloins 1/2-inch thick and serve.

L | A
By Melissa Rubel Jacobson

 

[Eddie Riggs]

Pork Jambalaya With Sausage​

Cooking authentic Cajun food from South Louisiana should be a simple and convenient experience, just like this Pork Jambalaya recipe suggests. If you can chop vegetables and stir in a pot, you can make this tantalizing rib-sticking meal of tender pork, smoked sausage, and perfectly seasoned rice.

Not a pork fan? Not a problem. Substitute the pork for chicken or beef or a combination of meats. You'll have the same delicious results!

Prep Time: 10 minutes, Cook Time: 1 hour 20 minutes, Yield: 12 servings

Ingredients​

2 tablespoons canola oil

2 pounds Boston butt pork roast, cut up in bite-size cubes

1 pound smoked sausage, sliced in ½" rounds (beef, pork, or chicken)

2 cups water

1 ½ cups chopped onion, 1 large onion

1 cup chopped green bell pepper, 1 medium bell pepper

1 cup chopped celery, 2 tall celery ribs

2 cups raw white rice

2 cups beef broth

2 cups water

2 teaspoons salt

1 teaspoon granulated garlic

¼ teaspoon cayenne pepper

1 teaspoon Cajun seasoning, like Slap Ya Mama

⅓ cup sliced green onion tails, about 4

​

Instructions​

1. Heat oil in a large dutch oven or heavy pot over medium to medium-high heat.

2. Add the pork and sausage to the oil and brown the meat for 20 minutes, stirring often.

3. Pour 2 cups of water into the pot and let simmer for 20 minutes, uncovered and stirring often until the water is gone and the meat is tender and browned some more.

4. Stir into the pot the onions, bell pepper, and celery with the meat and cook for 10 minutes until vegetables have softened, stirring often.

5. Add the rice, broth, water, and seasonings, stirring to combine, and bring them to a boil.

6. Lower the heat, cover the pot, and slowly simmer for 30 minutes or until the rice is cooked.

7. Sprinkle with green onions and serve.

Notes​

Check often to make sure rice isn't scorching at the bottom of the pot; you may need to reduce the heat and add more water, a little at a time; you don't want a soupy jambalaya.

Pork can be substituted with beef, chicken, and seafood such as shrimp or crawfish.

Substitutions​

Bacon grease is more flavorful than olive oil, but don't let it get too hot, and start smoking before adding the meat.

Substitute chicken stock or beef stock for beef broth.

A fresh garlic pod substitutes ½ teaspoon of garlic granules or garlic powder.

Red pepper flakes may be added or used instead of the cayenne pepper.

L | A
By Kay Hartshorn

 

[Eddie Riggs]

The 5 Things You Should Know About Cooking Venison​

When prepared correctly, venison's flavor and texture can surpass any other red meat. Venison is lower in fat and cholesterol and higher in Vitamin B6, B12, and Omega 3 fatty acids, too.

I cook it five nights a week, along with heirloom produce from our garden, for my husband and our seven children.

Read on to find out the five things you should know about how to cook venison.

1. Don't Overcook It​

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

2. Match The Cut Of Meat To The Cooking Method For The Most Tender Results​

Naturally tender cuts like loins and tenderloin take well to high heat grilling, pan searing, or stuffing and trussing and should be served rare to medium rare.

Tougher muscles from the shoulder, shank or neck should be braised or stewed slow and low.

The hindquarter cut is incredibly versatile and can be cut into steaks, tenderized, and cooked just like the loin; cut into cubes for low and slow method; use it in sauces; cut into strips across the grain and used in salads, fajitas, burritos, or on sandwiches.

I also cut the hindquarter into 1-inch thick steaks, pound them, bread and pan-fry them to make Parmesan Venison, Country Fried Steak or Venison Scaloppine.

3. Remember That Venison Is Not Corn-Fed Beef​

Don't substitute it in beef recipes. Deer have less fat and marbling than corn-fed beef. The upside is flavor; deer forage on grass, herbs, acorns, among other plants, while cattle eat a corn and grain-based diet. This depth of flavor is why many of the top restaurants charge such high prices for venison on their menus.

4. Use Dry Rubs And Marinades​

Most of my dry rubs contain salt and also coffee or ginger, which break down the enzymes in the meat, tenderizing it without making it mushy like some of the other tenderizers do. Marinades rely on acids such as wine, vinegar, or lemon or lime juice to denature the proteins. I marinate in a zip top bag for easy clean up.

5. Age Your Venison​

If you are using a processor to process your deer meat, he or she has probably already aged the meat for you. Ask them about their methods.

At home, I prefer dry aging venison before freezing it. To dry age, refrigerate the meat on a rack set over a pan at steady temperature of 34 to 37 degrees for at least seven days and up to 14 days.2 To wet age, thaw the meat in the refrigerator in its vacuum-sealed packaging, and refrigerate it for up to 14 days in the refrigerator.


By Stacy Pilgreen-Harris
L | A

 

[Chimplord1997]

Uncle Chimpo's Lazy Neighbor Air fryer Katsu Sando (japchow)


Get some boneless pork chops from the grocery store
Take a mallet and beat the ever loving fuck out of one pork chop until it is as flat as a pancake
liberally rub black pepper into both sides of the pork chop
Beat one egg until completely homogenized, no separation of yolks from whites
fill a bowl or container with some panko bread crumbs
dip the pork chop in the egg in a bowl, let the extra yolk run off, and then dip in the bread crumbs (you can use any kind of crumb-ized breadlike product, but I use panko)
set the egg bowl aside for later
make sure you really press on the pork chop in the crumb bowl so it picks up maximum crumbage
put a little sheet of foil in your air fryer and rest the breaded pork chop on top of it
now air fry the pork chop for 10 minutes on the wings setting or roughly 375 degrees
while it cooks, get two slices of your bread of choice, some kewpie mayonnaise (or any mayonnaise really who gives a shit), and some sauerkraut (you can use lettuce or kimchi if you're a pussy)
also get some brown sauce, this would traditionally be katsu sauce but you could also just use worcestershire sauce, it's basically the same thing anyways
take that egg mixture and fry it on the frying pan for a few minutes while the porkchop cooks


assemble the sandwich as thus:

BREAD
mayo
kraut
egg
brown sauce
pork chop
mayo
BREAD

cut the crusts off, and then cut into two triangles, this will either be oblique or right triangles depending on the dimensions of your bread

congrats and enjoy your yummy sandwich nigga!

 

[Chimplord1997]

Remembered another sandwich

Uncle Chimpo's Poverty Choripan (good for poor people because you have free healthcare and this will give you hypertension)

Get the cheapest walmart french bread you can
get the cheapest walmart chorizo sausage in a plastic tube
get the cheapest walmart provologne cheese
get some fresh parsley and the cheapest red wine, cheapest balsamic, and some olive oil (avocado oil will suffice in pinch)

chop up the parsley, add some red wine (eyeball it measuring is for nerds) and make it into a paste with a poor person mortar and pestle (tupperware container and a spoon)

take the dirty chorizo tube and cook it in a frying pan, and when it's nice and brown and slightly crispy, take the meat out but leave the oils in the pan we need that for a second

cut a piece of dirty walmart french bread in half and place both sides on the frying pan for a minute to crisp them up
assemble the sandwich, put the meat down, then the parsley paste, then a slice of dirty plastic provologne cheese

tastes so good you'll forget you live in section eight housing

 

[Chimplord1997]

I've also devised what I call the "cube system" where I make healthy foods and freeze them in these large silicone ice cube molds so you end up with a 2x2x2 inch cube of healthy frozen food. I do this with my healthy rice blend, my broccoli soup, and my poo-free indian chicken recipe.

Broccolli soup is this recipe:

https://gatherednutrition.com/healthy-creamy-broccoli-soup/

but when it says the amount of broccolli, ignore that, and just go buy two bags of frozen broccoli florests and one bag of frozen kale or spinach. Ignore that part of the recipe and just add this insanely large amount of vegetables and immersion blend until it is consistent. The end result will be a very fibrous soup, almost a hummus or salsalike consistency, and it tastes extremely strongly of broccolli. But it is healthy, and tasty. Frozen into cubes, this is an easy healthy thing to prepare for a serving of vegetables.

healthy rice blend:
buy bag of assorted fancy quinoa and assorted fancy rice
fill a tupperware container with a 1:2 ratio of quinoa to rice.
Add some cold water and then microwave it 4 minutes at a time, the funniest way to cook organic expensive rice.
Freeze into cubes and store.

Poo free jeetchicken:
garam masala and cumin to taste, 2 spoons of heavy whipping cream, and a can of diced tomatoes, blend with some salt and pepper, fry garlic in a pan, add super hammered chicken, add the blended tomato sauce, freeze into cubes.
I have lost forty pounds this year eating one cube of broccolli soup, one cube of rice, and one cube of poo-free jeetchicken every day for lunch

 

[PigFarm]

Rave me some seafood recipes for beginners. I've always avoided seafood but I'm trying to incorporate more in my life since it's quick and healthy.

So far I've mostly worked with salmon. Jerkied, marinades etc. I'm struggling to accomplish that cripsy skin though