Yeah, okra is one of the main staple foods of Texas. Wife loves it. . . . I hate it (must be the Yankee in me). I do love me some good (read authentic) gumbo, and jambalaya, but, I don't have the patience to make it. And, I forgot about the Étouffée. We have a restaurant called Razzoo's. Cajun cuisine. I don't know how authentic is is, but is very yummy. It's mainly TX only, but they have one in OKC, and one in Concord NC. They have what I refer to as "Satan's Skillet": grilled andouille sausage, shrimp creole, crawfish etoufee, and red beans. It's served in a big ass iron skillet. They also have the usual appetizers: Rat Toes, (crab & shrimp stuffed jalapenos), Fried Pickles, Boudin Balls, and Fried 'Gator Tail.
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EricV
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No pics, it disappeared too fast.
Steak and Gorgonzola pizza with a balsamic vinegar reduction.
Marinade the steak for 6-10 hours
2T Olive Oil
2T Balsamic Vinegar
2T Worcelshirer Sauce
1T Dijon Mustard
1T Minced Garlic
Balsamic vinegar reduction:
1/2 Cup Balsamic Vinegar in a sauce pan, bring to boil, reduce heat to med/low and let reduce by half.(10-15 minutes)
When reduced, add 1T of honey and 1/4 teaspoon of fresh ground black pepper
(you can set this aside at this point if you do it early and it will thicken some, but still be fine for drizzling over the pizza later. If necessary, re-heat enough to drizzle)
Grill or pan sear the steak to a Med level and let rest before cutting. If you pan sear, HOT cast iron, quick sear, flip, quick sear the other side, back off heat and ~5 minutes or so. If you Grill, ~8 minutes, flip and 6 minutes, adjust per your grill and level of cooked preference. After a rest, cut in strips, then slice thin.
Pizza skin or dough of your choice:
Light brush of olive oil, toss in the oven at 425F for 4-5 minutes if it's pre-made, 10 if dough. (this will result in a crispy crust for thin crust lovers)
Pull the skin out and apply Parmesan and Fontina cheese lightly as a layer, green onion and red onion diced to your preference on top, (or other veggies you like), then sprinkle Gorgonzola cheese on top of that, back in the oven just long enough to melt
Apply steak, sliced thin in small pieces, more Gorgonzola and drizzle the balsamic mix over the top, either serve then, or back in the over for just a minute or two.
This is a very different flavor profile than we usually serve in this house, but went over HUGE with the wife and I loved it too. Here is the recipe I started with: LINK We're not a fan of arugula, so I passed on that and did onions instead.
Steak and Gorgonzola pizza with a balsamic vinegar reduction.
Marinade the steak for 6-10 hours
2T Olive Oil
2T Balsamic Vinegar
2T Worcelshirer Sauce
1T Dijon Mustard
1T Minced Garlic
Balsamic vinegar reduction:
1/2 Cup Balsamic Vinegar in a sauce pan, bring to boil, reduce heat to med/low and let reduce by half.(10-15 minutes)
When reduced, add 1T of honey and 1/4 teaspoon of fresh ground black pepper
(you can set this aside at this point if you do it early and it will thicken some, but still be fine for drizzling over the pizza later. If necessary, re-heat enough to drizzle)
Grill or pan sear the steak to a Med level and let rest before cutting. If you pan sear, HOT cast iron, quick sear, flip, quick sear the other side, back off heat and ~5 minutes or so. If you Grill, ~8 minutes, flip and 6 minutes, adjust per your grill and level of cooked preference. After a rest, cut in strips, then slice thin.
Pizza skin or dough of your choice:
Light brush of olive oil, toss in the oven at 425F for 4-5 minutes if it's pre-made, 10 if dough. (this will result in a crispy crust for thin crust lovers)
Pull the skin out and apply Parmesan and Fontina cheese lightly as a layer, green onion and red onion diced to your preference on top, (or other veggies you like), then sprinkle Gorgonzola cheese on top of that, back in the oven just long enough to melt
Apply steak, sliced thin in small pieces, more Gorgonzola and drizzle the balsamic mix over the top, either serve then, or back in the over for just a minute or two.
This is a very different flavor profile than we usually serve in this house, but went over HUGE with the wife and I loved it too. Here is the recipe I started with: LINK We're not a fan of arugula, so I passed on that and did onions instead.
EricV
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Wife took a pic of the pizza that I didn't know about. Crust was just a tad crispier than I wanted, next time I'll go with the times I listed, not double that.
PhilPhilippines
Active Member
They eat this here in the Pheeelypeeeens for some reason...I think along machismo lines, but some women eat it too...Attached "Balut" (pronounced bah-luht)
In very poor areas of the city they eat PagPag... Do not watch if you are easily upset. It is normal for some:
In very poor areas of the city they eat PagPag... Do not watch if you are easily upset. It is normal for some:
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SilverBullet
Well-Known Member
"for some reason"? Clearly you've never tried one yet as they taste excellent. Not machismo, very common and everybody eats them. My kids love them, I have to force them to stop eating after 3 or 4 pieces or they'll keep going.
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PhilPhilippines
Active Member
Get on the pagpag...right up your boulevard lol
PhilPhilippines
Active Member
I never will taste one either. Even with the obvious nasty appearance, it has been compared to a slightly fishy omelette "and some describe it as “musky”. If you’ve ever tried stinky tofu, balut is along those lines. There’s something fermented-tasting about it, but not vinegary or sour. It’s reminiscent of human body odour, in a way". Body odour is mentioned a lot.
I'm surprised that you haven't noticed the machismo element, it is often part of the ''try it'' conversation.
Each to their own I guess. I mean, I mix Guiness and dry cider so that makes me a heathen is some circles.....when they haven't already decided that is what I am on first impressions anyway.
I had to to look that up. Nope, not going to happen either. I am fortunate enough not to have to. My sympathies go to those that have to so they can survive.
Nope. Yet another character flaw. Does not play well with others . . . . nor does peer pressure work well either. Been called a sissy plenty of times. . . . have even referred to myself as a sissy. . . . still not going to do something I don't want to do. Case in point. . . . spent six years in the US Navy on a U-boat. . . . no tattoos.
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SilverBullet
Well-Known Member
For not trying one you sure have much description on the taste. Lol I would disagree with all you state above, 30+ years of personal experience. Best description I could give is a taste like chicken and dumplings. The broth is outstanding and my favorite part. Machismo it is not either but it is thought to be an aphrodisiac by some so you might mistake that "boy's talk" to be machismo.
Anyway subject covered in detail now. Only has caused me to be more homesick for Piñas. Had 3 plane tickets cancelled by airlines this year and blocked from returning by the government due to Covid. Hoping that 2021 will bring a lifting of travel restrictions.
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SilverBullet
Well-Known Member
I wish I could find Guiness in the provinces. Often no ice or refrigeration available and I can drink it at room temp. Redhorse needs to be chilled for me to enjoy it. I can drink San Mig Apple at room temp though. I never cared for any flavored beer until I tried that.
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Ronzo
Active Member
Guinness is best drank at room temp.
Another favourite of mine in case you wanna try is Boddingtons.
Coming from a Canadian that means something as we know out beers.
I know this will trigger some on here but cannot stomach American beer
Best carbonated beer (next to Molson Canadian) is Tsingtao which is from China or any Polish beer like Zywiec or Tyskie.
EricV
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@PhilPhilippines - Welcome to the thread. You might consider taking a moment to put your location in your profile. Rather than have others assume from your user name. This is the Food Porn thread, which attempts to share really tasty food, mostly that members have made themselves, but we're open to restaurant meals and discovered things on the net too.
Good food is as much about prep as ingredients. Some of the foods served in the South are unappealing ingredients that have been turned into tasty meals by solid prep and process, along with other ingredients to transform it into a tasty and appealing dish. If, like the Ice delivery guy, I knew that the restaurant sold a clean PagPag, I'd not be terribly bothered by the ingredients. From the video, his process is thorough and designed to kill any nasties so customers don't get sick and come back. Besides, damn near anything goes well with steamed rice.
Share something you've cooked or eaten recently with us, that you enjoyed.
P.S. If most people knew what went into american hot dogs, they would think PagPag was more reasonable.
Good food is as much about prep as ingredients. Some of the foods served in the South are unappealing ingredients that have been turned into tasty meals by solid prep and process, along with other ingredients to transform it into a tasty and appealing dish. If, like the Ice delivery guy, I knew that the restaurant sold a clean PagPag, I'd not be terribly bothered by the ingredients. From the video, his process is thorough and designed to kill any nasties so customers don't get sick and come back. Besides, damn near anything goes well with steamed rice.
Share something you've cooked or eaten recently with us, that you enjoyed.
P.S. If most people knew what went into american hot dogs, they would think PagPag was more reasonable.
Definite candidate for "don't ask, don't tell".. . . . P.S. If most people knew what went into american hot dogs, they would think PagPag was more reasonable.
tallpaul
Well-Known Member
Ahh, the Cream of Manchester...!
PhilPhilippines
Active Member
Never understood the Nike "Doesn't Play Well With Others" - always sat badly with me as an aspiration.
It is very traumatic to see the poverty in some parts of Asia. Survival is a reality sdly.