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Post by JS84 on Nov 30, 2023 9:25:05 GMT -5
Max's Oyster Stew • 1 Pint - Heavy Whipping Cream • 1 Pint - Whole Milk • 1 Stick - Butter (not margarine) • 1-2 Tablespoons - Worcestershire sauce (more or less to your liking) • ½ Teaspoon - Salt (amount depends on saltiness of oysters) • 1 Teaspoon - Black Pepper • ½ Teaspoon - Red Pepper Flakes • 1-2 Tablespoons - Hot Sauce (more or less to your liking) • 30-40 - Fresh shucked oysters • Put oysters and liquor in frying pan and sauté with a dap of butter till edges start to curl • Transfer to a 2qt or larger pan and simmer for 1-2 hours, Stirring occasionally. • Do not let boil. • Taste and adjust Worcestershire and spices to your liking. • Soy sauce can substitute for worcestershire • Serve with saltines
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Post by ferris1248 on Dec 28, 2023 7:43:19 GMT -5
I've got several of Max's recipes somewhere. I need to look them up.
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Post by ferris1248 on Jan 3, 2024 19:42:44 GMT -5
In Max's words.  Max's Fried Fish 1/2 cup dijion mustard 1/4 cup of buttermilk 1 teaspoon of cajun s......give or take?! juice from about 2 lemons marinate for several hours! then put the La. fish meal to them! |
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Post by ferris1248 on Jan 3, 2024 19:45:26 GMT -5
His words again.... Max's Red beans and Rice 1.olive oil 2.bell peppers 3.onons 4.ham hocks 5.smoked ham 6.tony chacere's 7.hot sauce 8.tyme 9.parsley 10.bay leaves 11.ham bouillon 12.chicken bouillon 13.crab boil 14.beanz and rice! 15.garlic first off pure your olive oil in the pot just e-nuff to cover the bottom.....chop up 2 onions and 2 bell peppers...with 2lbz of smoked ham,add the hocks(about 3),ham,onions,peppers and garlic to the pot saute them for a few minutes...... .......then add your hot sauce(to taste) tyme(bout 2 pinches),,parsley(about 3 pinches) and 2 bay leaves....... ....also add your tony chachere's at this time (to taste)....next add 4 1/2 cups of water get it boiling then add your bouillon cubes.... 2 each of ham and chicken! next....go buy 2 box's of Zatarains red beans and rice with cheese stir and simmer till it gets thick! Edit---don't forget the crab boil bag when you add the water! Warning!!!------no yankee's attempt eating this! |
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Post by JS84 on Jan 4, 2024 9:21:56 GMT -5
I'll retype these up and post individually when I have some time
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Post by ferris1248 on Jan 4, 2024 11:07:48 GMT -5
This is all I got on his pork shoulder. I guess we're just supposed to know how to cook it. Max’s Pork Shoulder Recipe I bath my shoulders in tabasco very heavy.....then I rub it down with tony chachere's (heavy)....then I coat it good in minced garlic(the garlic that comes in a jar with oil in it)...... then I may bast it a few times with olive oil after it has cooked for hour or so.......so when I do bast it I don't brush off my rub and garlic the tabasco will not make it hot but will give it the tabasco flavor |
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Post by JS84 on Jan 4, 2024 12:42:28 GMT -5
Guessing a smoker. If you put it in a crock pot, you'd need liquid and that just doesn't seem like it would match up with the directions where the olive oil comes in.
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Post by slough on Jan 4, 2024 17:04:28 GMT -5
Guessing a smoker. If you put it in a crock pot, you'd need liquid and that just doesn't seem like it would match up with the directions where the olive oil comes in. Indirect grill/smoker. Temp running 275-300 if memory serves me correct. |
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Post by ferris1248 on Jan 5, 2024 9:07:45 GMT -5
I'm thinking that also.
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