Happy National Bologna Day!!! (Oct. 24th) – Full of Bologna Hot Dish

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Full of Bologna Hot dish

Prep Time: 20 Min

Cook Time: 30 min

Total Time: 50 min

Makes: 6

Ingredients

  • 1 ring Nueske Bologna, diced
  • 4 medium potatoes, sliced or diced
  • 1 can cream of celery soup
  • 2 Tbsp. onion, chopped
  • 2 Tbsp. green pepper, chopped (optional)

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Directions

Mix all the ingredients together and place in casserole dish. Bake at 350° for 30 minutes or until potatoes are tender. Top with cheese and return to oven to melt cheese, about 5 minutes. Serve hot.

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Happy National Pasta Day!!! (Oct.17th) – Loaded Chicken Carbonara

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Loaded Chicken Carbonara

Ingredients

6 slices bacon, chopped

1 1/2 pounds skinless, boneless chicken breast halves

  • 
salt and ground black pepper to taste
  • 
3 cloves garlic
  • 
1 teaspoon ground black pepper
  • 
1/2 cup white wine
  • 
1 1/2 cups grated Parmesan cheese
  • 
3 large eggs
  • 
1 gallon water
  • 
1 pound spaghetti
  • 
2 cups frozen peas

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  • PREP
   20 mins
  • COOK
   45 mins
  • READY IN  
1 hr 10 mins

Directions

  • Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
  • Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
  • Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
  • Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
  • Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

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Sunday Funday!!! National Gumbo Day – Louisiana Seafood Gumbo

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Louisiana Seafood Gumbo

Ingredients

Olive oil, for sauteing

1 1/2 medium-sized onions, coarsely chopped

1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped

8 cloves garlic, finely chopped

1/2 green bell pepper, coarsely chopped

6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan

Roux, recipe follows

6 tomatoes, roughly chopped

Stock, recipe follows

1 pound shrimp heads reserved for stock

2 or 3 crabs, cleaned,and chopped into chunks

Lemon slices

Chopped green onions

Serving suggestion: with rice or as a soup

Directions

Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions

Roux:

1/2 cup flour

Olive oil

Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.

Stock:

9 cups water

Shrimp heads

1 stalk celery

1/2 lemon

1 bay leaf

3 basil leaves

Creole seasoning (recommended: Dash)

Salt and freshly ground black pepper

Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

Yield: 6 servings

Tom Fitzmorris’s New Orleans Food (Revised Edition): More Than 250 of the City’s Best Recipes to Cook at Home

Tre’s Kitchen – 2014 Long Beach Crawfish Festival Review

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WRITTEN BY TRE SAUNDERS (UNCLE DUDESFACEBOOK

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21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.

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Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”

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These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.

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Can’t wait til next year!!!

UNCLE DUDES

Swedish_poser

TOP (TRES ORIGINAL PRODUCTIONS)

CONTACT TRE @Facebook

Tre’s Kitchen – Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

Smoken Chicken Wings with sauteed peppered carrots & Dirty rice with Andouille sausages.

  • 1 pound chicken wings

  • Half cup of Worcestershire
  • Half cup Brown Sugar, reduces, then add
  • Half cup of rum reduces this again until it is thick enough to coat the back of your spoon.

Smoke the wings until they reach 165 degrees.

Then drizzle with reduction.

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UNCLE DUDES

Swedish_poser

TOP (Tres original productions)

CONTACT TRE @

Tre’s Kitchen – LOBSTER FETTUCCINE WITH PESTO WHITE WINE BUTTER SAUCE

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WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK

LOBSTER FETTUCCINE WITH PESTO WHITE WINE BUTTER SAUCE

1-lb Fettuccine

1- lb Fresh Lobster Meat

½ – Cup White Wine (something you would enjoy drinking)

½- Cup Italian parsley

2 – Table Spoons Chopped garlic

½- Jar of Capers

2 – Table Spoons of Butter

1 ½- Cups of hot pasta water

2 – Table Spoons of PESTO (Jared is just fine)

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Optional. Small broccoli florets

Boil pasta until Al Dente 12-13 minutes

Blanche Broccoli until tender

(Note if the mixture is to dry, add a splash of the pasta water that you have set aside, to 
loosen the dish up. Still has a snap to it.)

Saute garlic with lobster for 3-4 minutes

Deglaze lobster and garlic with the wine and butter garlic, pasta, broccoli capers, pesto and parsley in one pan.

Then toss together lobster, Drizzle with EVOO

Top with roughly chopped basil and Parmesan cheese and enjoy.

Uncle Dudes

Swedish_poser

Catering

Contact Tre @ FACEBOOK

Tre’s Kitchen- Post Mother’s Day Meal (Crawfish & Crab)

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Written by Tre Saunders (Uncle Dudes) Facebook

Well you want to start with:

 4 quarts of water 2tbs of salt,

 2 lemons cut into quarters,

 1 package of crawfish boil seasoning.

 Bring that to a rapid boil.

 One lb of crawfish, 1\2 lb of crab legs (snow or king)

3 lbs of new potato cut in half, corn on the cob cut in half or 1/3.

And spicy Andouille Sausage.

Boil the potatoes first once the potatoes are fork tender take them out of the water and server them.

Then put the rest of ingredients into the pot and return to a rapid boil for 10mins.

After remove the ingredients from the water pill and enjoy.