Autumn

Autumn

Wednesday, November 2, 2011

What's Cooking

I'm in the mood to cook, and since Thanksgiving is so close, food has been on my mind for a few days. As you well know I love seafood, any kind thank you very much.

Came across this at Deep South Dish today and think I'll give it a try this weekend. Oh, it's pronounced Coo-bee-Yon for you Yankees....

A Deep South Courtbouillon is a roux-based, creole tomato sauce, stewed down and reduced, and used to poach fish - often redfish, red snapper or catfish.


Stephen

10 comments:

  1. Crusty Baguette French bread on the side, and for dessert bread pudding with hard whiskey sauce.

    what time is Supper?

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  2. Doggone it, I do a big seafood stew and while Dungeness crabs have had a bad season, I can get a good buy on salmon, shrimp, clams and oysters. Make up a batch of Jalapeno&cheese white rolls and rice.
    Darn now I'm all hungry!

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  3. Anon, I make a mean bread pudding with whiskey sauce. Dinner is Sunday at six...thanks.

    Adventures...I do miss the west coast and the salmon and Dungeness crabs, and those sweet little oysters from the Hood Canal from Western Washington, and the razor clams...I use to walk about twenty yards from my the back steps of my house to Goldsboro Creek and gaff six or so salmon and smoked them with a bit of brown sugar and salt...sweet Lord how good it was with a cold beer...now, I'm hungry too. Thank you.

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  4. Yummy...I want to know what time to be there too! I wish Papa Bear could cook something besides popcorn, rice and burned scrambled eggs.

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  5. Mamma Bear, Sunday, six. You and Papa Bear are both invited...I bet if he tired, he'd surprise you. You know, if you took a sabbatical from the kitchen he'd learn awful fast.

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  6. oh Stephen - make sure to take lots of pics when you are making this. and provide your recipe steps please!

    yummy. wish you were closer. a plane ticket down there at this short notice would cost a fortune. so i will have to settle for some pics!

    thanks my friend!
    kymber

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  7. It looks very good and sounds wonderful, but I would have to leave out the spices on the Creole, then it wouldn't be Creole. Have to be easy on the stomach. My husband and I have found out recently if we put 1/2 teaspoon of mustard (not dry) in a tomato based sauce it doesn't bother us, so thats what I have been doing and it really works! No heartburn! Feel like I'm getting in the cooking mood also!! Love fresh greens from Tenn, NC or SC where it is freezing-so sweet. Be checking your recipe as my son and I are the ones in my Family to eat any Seafood! I raised him that way!!

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  8. kymber, I'll try and take pics...all I use is my Blackberry...hope it's worth the effort.

    kingturkeyoak, if a few spices hurt you, I'm afraid my dishes would put you in the hospital...most of my cooking is fatal to the very young and elderly, and downright lethal to wussy boys and poodle walkers.

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  9. kingturkeyoak, you're welcome...and thanks.

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