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  #21  
Old 08-26-2009, 03:32 PM
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Ooh Rod!! Corn machu is SO GOOD!!
My daughter learned how to make it a culinary class at the local college.
It's suppose to be an authentic cajun dish.
Then, my husband ate at The Petroleum Club one day and they had it on the menu then too. I hope you like it!!
I can't find the recipe! As soon as "said daughter" gets home, I'll get the recipe and post it.

Here we go!

CORN MACHU

1 cup finally chopped green bell pepper
1 cup finally chopped white onion
2 regular size cans cream corn
2 regular size cans whole kernal corn - DRAINED
a couple of dashes of Tony Cacheres
a couple of dashes of garlic salt
a couple of dashes of onion powder
half a cup to a cup of oil
1 regular size can of rotel tomatoes

Saute pepper, onion, rotel tomatoes in the oil.
Once that is done, then season it with the Tony's, garlic salt, and onion powder.
Mix in corn and let it cook til hot.

Then serve!!
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Last edited by Faith4always; 08-26-2009 at 03:55 PM. Reason: adding recipe
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  #22  
Old 09-25-2009, 08:54 PM
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Originally Posted by Faithmom6 View Post
Ooh Rod!! Corn machu is SO GOOD!!
My daughter learned how to make it a culinary class at the local college.
It's suppose to be an authentic cajun dish.
Then, my husband ate at The Petroleum Club one day and they had it on the menu then too. I hope you like it!!
I can't find the recipe! As soon as "said daughter" gets home, I'll get the recipe and post it.

Here we go!

CORN MACHU

1 cup finally chopped green bell pepper
1 cup finally chopped white onion
2 regular size cans cream corn
2 regular size cans whole kernal corn - DRAINED
a couple of dashes of Tony Cacheres
a couple of dashes of garlic salt
a couple of dashes of onion powder
half a cup to a cup of oil
1 regular size can of rotel tomatoes

Saute pepper, onion, rotel tomatoes in the oil.
Once that is done, then season it with the Tony's, garlic salt, and onion powder.
Mix in corn and let it cook til hot.

Then serve!!

Well, I "thought" it was authentic. Anybody know if it is or not??
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  #23  
Old 11-12-2009, 02:51 PM
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Just found this thread. Good stuff posted here. Thanks
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  #24  
Old 11-12-2009, 04:32 PM
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=)

Yes indeed!
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  #25  
Old 08-26-2010, 11:27 AM
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New Orleans Hurricane





By: Renata
"This is the Classic N'awlins Hurricane. Drink through a straw from the bottom first. It starts out calm, but it gets stormy towards the end!"

Ingredients
  • 1/2 cup ice
  • 2 fluid ounces light rum
  • 2 fluid ounces passion fruit flavored syrup
  • 1 cup lemon-lime flavored carbonated beverage
  • 1 ounce lime juice
  • 1 fluid ounce 151 proof rum

Directions
  1. In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.
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  #26  
Old 08-26-2010, 07:49 PM
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rodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the treerodmonster you could wrap up and put under the tree
.

=)
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  #27  
Old 02-05-2011, 11:53 AM
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Originally Posted by rodmonster View Post
Makes: 8 servings
Prep Time: 50 minutes
Cook Time: 1 hour, 30 minutes
Ready In: 2 hours, 20 minutes

Ingredients
1 large onion coarsely chopped
1 large or 2 small bell peppers diced
3 or 4 stalks of celery chopped
1/2 cup oil (no olive oil)
2/3 cup all purpose flour
2 quarts chichen broth or stock
1 quart water
2 pounds boneless chicken thighs cut up bite size.
1 pound or more smoked sausage
2 tsp salt
1 tsp coarse black pepper
1/4 cup creole seasoning
1/2 tsp dried thyme leaves ground up
1 pound fresh or frozen okra
1 pound fresh or frozen shrimp gumbo file' to taste ( optional )

Directions
Prep vegetables and set aside.
Next comes the hard part. THE ROUX - Combine the oil and flour in a cold pan. Turn on heat to med-hi and stir constantly. When the roux starts to brown, turn heat down to medium. Continue stirring until the roux turns ALMOST a milk chocolate color, being very careful not to burn it. If it burns, chuck it and start over. Remove the roux from heat and stir in the vegetables to cool the roux.
Add the chicken broth and water and return to med-hi heat. Add the chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme.
Bring to a boil, reduce heat, then simmer for at least an hour, stirring occasionally.
After an hour add the shrimp and okra and cook for an additional 20 minutes. Add file' if desired.
Serve in a bowl over the rice of your choice.
Recommended Sides - Cold beer and warm French bread
by Darrell D
I have never had cajun food, this one you posted sounds good. I will give it a try, thanks
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  #28  
Old 02-05-2011, 11:58 AM
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so many great sound recipes! I think I will print them and give them a try. I love trying new stuff, my family not so much, but that's OK, after all these years they should be used to it by now.
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