Doug Riddle's recipes:
These recipes are in a simple, printable format. The printable version
link opens a new window. You can look at them in frames before deciding
to open a new window and print them by using the indicated link for the
recipe.
Beef:
Doug's Chili (with beans)
printable version
of http://www.dougriddle.com/recipes/chili.htm
The perfect grilled steak
printable version
of
http://www.dougriddle.com/recipes/steak.htm
Momma's 7-bone Chuck Roast
printable
version of http://www.dougriddle.com/recipes/chuckroast.html
Basic Steak and Gravy
printable version of http://www.dougriddle.com/recipes/steakngravy.html
Roast Beef Poboys
Mom's Beefstew - not posted yet, heck its not even written down yet.
Seafood:
Doug's Crawfish Cups
printable
version of crawfishcups.html
Dessert:
Chef David Tiner's Bread Pudding
(almost)...
Printable
version of Chef David Tiner's Bread Pudding (almost)...
Vegetables:
Spinach that my ten year old will eat.
printable version
of Spinach that
my ten year old will eat."
Corn and Tomato Saute, aka Creole
Corn and Tomato
To call this dish Creole is a complete misnomer. Creole
cooking doesn't invlove melted cheese blended in as a rule, browned
yes, mixed in and melted, very rarely. It is commonly called Creole
because of the trinity and cayenne, which is a bias that ignores all of
Southern Louisiana cooking, which ranges from Cajun, Creole, German,
and Bible Belt Southern. All of the cooking styles in Southern
Louisiana cooking start with the trinity. If a dish is chuck full of
cheese, it is not likely to be authentic Creole or Cajun traditional
food. We have high humidity, extremely hot weather, and a lot of rain.
Before cheap refrigeration, dairy products were consumed extremely
fresh, or more often, not at all. It is only in the last five decades
that milk and cheese joined the menu. The drier imported cheeses were
used, but most often as a topping or a side.
printable
version of Corn and Tomato Saute, aka Creole Corn and Tomato
Grilled corn -not posted yet.