Professor Dawghair
| Favorite team: | Georgia  |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 1786 |
| Registered on: | 10/11/2021 |
| Online Status: | Not Online |
Recent Posts
Message
re: Easy appetizer using peeled shrimp
Posted by Professor Dawghair on 8/11/26 at 6:24 pm to jrobic4
How about some kind of shrimp salad, served cold with pre-sliced crusty store bought crostini or baquettes.
Not my recipe below but might give you some ideas.
I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.
Scale up accordingly:
1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp
Mix everything except the bread and chill.
Spoon onto the crostini shortly before serving.
Not my recipe below but might give you some ideas.
I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.
Scale up accordingly:
1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp
Mix everything except the bread and chill.
Spoon onto the crostini shortly before serving.
0
re: The best steak vs the best pork chop
Posted by Professor Dawghair on 8/6/26 at 11:01 am to X123F45
I get these thick pork chops for about $12-14 each. Better than any cut of beef that I can get for a comparable price unless I run across a nice looking chuck-eye.
And honestly better than a lot of the more expensive steak cuts.
And honestly better than a lot of the more expensive steak cuts.
re: Hymels Kajun Kitchen Recipes - Dirty Spagetti Recipe
Posted by Professor Dawghair on 8/3/26 at 9:43 am to RichJ
quote:
LOL, Mais, no problem… Hymel’s Boudin Cornbread
Glad I watched the whole video this time. When I've seen it before, I stopped watching when I saw Jiffy mix. (Not a fan. I prefer my cornbread to not be sweet)
But this recipe leans into the sweet with the pepper jelly and syrup. Think I'll give it a try one day.
re: Perfect Boiled EGgs
Posted by Professor Dawghair on 7/31/26 at 1:45 am to cgrand
quote:
steam them, 13 minutes then an immediate ice water bath. Perfect every time
Of all the methods I've tried, this gives me the best outcomes by far.
re: Pork Butt Pastrami
Posted by Professor Dawghair on 7/25/26 at 8:18 am to Cajunate
That looks great. Have you ever heard it called buckboard bacon?
re: Alabama NIL Content Director Arrested for Human Trafficking
Posted by Professor Dawghair on 7/24/26 at 8:58 pm to Drydock
quote:
How does Auburn respond?
They hire him posthaste.
re: WFDT
Posted by Professor Dawghair on 7/23/26 at 7:13 pm to RichJ
chicharrón & caprese salad
re: Boiling Shrimp - Suggestions for Easy Peeling?
Posted by Professor Dawghair on 7/20/26 at 12:31 pm to TD422
I add enough seasoning in the water to account for the ice I dump in the pot when the shrimp are done. Let soak in the same pot for 15-20 minutes.
Dump shrimp in boiling seasoned water and cook them for about 2 minutes unless they are huge. I don't care if it comes back to a boil. They are cooking enough when the water is between 190 or so and boiling.
Immediately dump ice in the pot and let them soak.
Dump shrimp in boiling seasoned water and cook them for about 2 minutes unless they are huge. I don't care if it comes back to a boil. They are cooking enough when the water is between 190 or so and boiling.
Immediately dump ice in the pot and let them soak.
re: Rice substitute for gumbo
Posted by Professor Dawghair on 7/13/26 at 7:50 am to Koolazzkat
Never tried this but what if you made some drop dumplings like the ones in chicken and dumplings. You could fancy them up with some chopped shrimp or crawfish and green onions.
re: Favorite summer fruit?
Posted by Professor Dawghair on 7/3/26 at 10:48 am to deltadummy
Hard to pick one. Blackberry & Tomato are at the top for me.
re: WFDT 6/30
Posted by Professor Dawghair on 6/30/26 at 10:04 pm to OTIS2
Some leftover pasta with fresh picked chanterelles a friend gave me. Served with some buttered and toasted sourdough and sardines.
re: Give your Leonard's Loser prediction for SEC Champ and Natty.
Posted by Professor Dawghair on 6/30/26 at 9:54 pm to GarnetNBlack
quote:
Very creative writing and entertaining! But no SEC team in the final??? Surely Georgia or Texas will be there.
Yes well done.
Red Clay Hounds though. Can't remember what he called the Longhorns.
re: WFDT
Posted by Professor Dawghair on 6/28/26 at 7:09 pm to Bayou Tiger Fan Too
quote:
Fried some Manchac catfish
Perfection!
Burgers on the griddle here.
re: Eaten my body weight in parched peanuts this past week. Techniques?
Posted by Professor Dawghair on 6/28/26 at 3:14 pm to CAD703X
I love them too. Hard for me to stop eating them once I start.
My dad used to fry many pounds of shelled peanuts in the fall to give to customers at Christmas. Nice and salty.
My dad used to fry many pounds of shelled peanuts in the fall to give to customers at Christmas. Nice and salty.
re: What’s your favorite way to fry fish
Posted by Professor Dawghair on 6/27/26 at 10:17 am to Trout Bandit
Blue bag, dump fish in ice water, bread and fry.
re: Boiling shrimp and precooked crawfish question
Posted by Professor Dawghair on 6/19/26 at 3:27 pm to crawfishshrimp
I'm probably an outlier but I never reheat boiled crawfish. I love them cold. Love them hot too.
re: First attempt at Navy beans
Posted by Professor Dawghair on 6/19/26 at 7:58 am to pweezy
quote:
If it’s a texture thing then you have nothing to worry about after a day in a crock pot.
True. And you can grate or food processor the onions where these is no texture to deal with. I would use half the amount in that case
Other things I add - pork shank, sausage, parsley, dash of fish sauce
re: Umps doing whatever it takes to keep UGA alive
Posted by Professor Dawghair on 6/16/26 at 9:43 pm to texastiger15
quote:
As a baseball fan, I simply cannot comprehend how they ruled that not a catch
“In establishing the validity of the catch, the fielder shall demonstrate complete control of the ball and that the release of the ball is voluntary and intentional.”
re: Wfdt - 6/15
Posted by Professor Dawghair on 6/15/26 at 7:51 pm to Bayou Tiger Fan Too
quote:
Poor pickings. :)
Ain't nothing wrong with that. Says summer to me.
Spaghetti here.
re: WFDT
Posted by Professor Dawghair on 6/14/26 at 7:08 pm to OTIS2
Breakfast for supper, Mexican style. Al Pastor & eggs on tostadas.
re: Wish they would quit these silly dugout interviews.
Posted by Professor Dawghair on 6/14/26 at 11:17 am to Maroonster
I do enjoy them though during the season when they are done over headphones. They are more relaxed, last longer and usually cover some interesting things. The coaches don't seem to mind at all.
Popular
18
