Opening Day at Alex Box Stadium ........ ~ Foamheart

Discussion in 'Sausage' started by foamheart, Feb 19, 2016.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Shrimp, oysters, crab, and last weeks home made andouille!

     GEAUX TIGERS!!!!


    Well the andouille is smoked sausage isn't it? 
     
    smokinal, bdskelly and daveomak like this.
  2. Looks delicious!
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    it's a beautiful thing.  point! b
     
  4. b-one

    b-one Smoking Guru OTBS Member

    You can keep the oysters,I'll take extra sausage! Looks great!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I'm with Brian on this dish....  I'd eat it...    [​IMG]

    Is that a light Roux I see as the sauce ??    Imagine that....
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking plate, I'm drooling all over myself!!!!

    Points to you!

    Al
     
  7. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Foam,

    You are an artist!   Beautiful!

    John
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks
    Thank you Brian.
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know those oysters make ya live and love longer. I love oysters especially on the half shell. I sort of doubt the next generation will get to eat any as they are the filters of our polluted waters. I used to buy a bag on the way home on Fridays (they sell as sacks and 1/2 sacks), 7.0 to 10 dollars tops. Pop and I would sit on the picnic table, I'd suck 'em and he'd use a hammer and beat 'em to death. But we'd drink cold beer and talk. we'd eat all we wanted on the half shell and then shuck to the bowl for Mom to cook something with.

    After so much teasing Pop engineered and built a lever system with a spike on it to split open the oysters...LOL  I don't think it works too good but it sure was a conversion starter...ROFLMAO!! I need to find that and get a picture of it....... Pop could engineer anything, or he thought he could anyway.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Dave

    Seafood Gumbo, fish is a light flavor can't stand a heavy or dark roux or a bunch of garlic either. Me thinks you're just testing me....LOL
    Thank you sir

    Its hard to go wrong with deep water white shrimps, blue crabs and some Pecan Island oysters.
     
    Last edited: Feb 21, 2016
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I enjoy cooking and when you do, it generally reflects in your foods.
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Not really...   I wouldn't test the King of the Roux...    What was the Roux made from....   Flour... bread flour, AP flour, Cake flour, Rice flour.......  water, beer, wine, fish stock...   pork fat, beef fat, butter, lard...

    I'm thinking, a perfect seafood dish like this requires a special Roux to elevate it to perfection...
     
    Last edited: Feb 21, 2016
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Unbleached flour and bacon grease = Roux, I always boil the shrimp shells after peeling, for the flavor and use that in anything I am cooking with shrimp. You add a couple of split she-crabs early in the stock to get the crab flavor started even though they are mostly plated for the visual appeal. I added about 6 oz. of crab pick  to it just before serving when I also added the oysters. Although you add the oyster liqueur earlier in the cook. Oysters are like squid, they either are a very quick heat or a very long cook because everywhere in the middle they are tuff tuff tuff. Come to think of it, so are the shrimp. They just have a shorter middle span. LOL

    Like a bouillabaisse or a Cajun court bouillon {pronounced COO-bee-YON or COO-bee-ON} or a Coubillion, these are example of a chef's esides the love, the most important part is knowing how each seafood needs to be cooked to offer the most appeal to the dish. They should all climax to the same bite and texture and release the most flavor,& aroma just as they are presented.

    Now that's why Chefs go to school, anyone can cut there ingredients the same size.
     
    Last edited: Feb 21, 2016
    daveomak likes this.
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Man, that looks good.

    [​IMG]
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks.... its hard to beat a large pot of gumbo. Well the weather could have been colder but who can figure out the weather?
     
  16. heck yeah Foam, a bit warm for gumbo friday, LOL ----- nah never. GEAUX TIGERS!!
     
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Kevin...  That sounds perfect to me....   Now I know for sure you are not just "one more pretty face"...   You really do know what you are doing...   Every ingredient perfect to the tooth...   Sounds so delicious I can almost taste it....   But I knew that when I saw the picture you took of it....    Beside it being plated in the "good stuff".....     You are amazing....   [​IMG]  .....
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

            I'm not that smart, I just do what I have seen others do..... LOL  But don't tell on me. 
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking plate, Foam!

    Go Tigers, whoever they are!

    Disco
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Disco, you put 'em over the top on luck!
     

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