Clark in Texas Profile - Allrecipes.com (10868696)

Clark in Texas


Clark in Texas
 
Home Town: Mccomb, Mississippi, USA
Living In: Round Rock, Texas, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert
Hobbies: Gardening, Boating, Fishing, Hunting, Reading Books, Music, Painting/Drawing
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Venison Sausage on Sourdough
MmmSamich
About this Cook
Grew up in waay South Mississippi - food heavily influenced by Cajun and slow cooking methods. I believe that less is more as long as the dish explodes in your mouth and brings you close to ecstacy. That's the simple truth.
My favorite things to cook
Gumbo, Bread pudding, Steak, Crawfish dishes, Thai, Vietnamese dishes, chicken and dumplings, mmmmm.... omeletes, fried eggs, and home made salsas. Ahhhhh.
My favorite family cooking traditions
Gumbo, Smoked Turkey, Grilled Lamb, Crawfish, Fried Catfish, Venison dishes, jerky of all sorts.
My cooking triumphs
BBQ'd ribs (with my own dry rub) from a wild boar that I shot and butchered. They were large with not a lot of meat between ribs - but stupid delicious!
My cooking tragedies
Cuban Soup using Chorizo - left the wrapper on the sausage. Tasted like a mouthful of trashbags... Bleah!
Recipe Reviews 3 reviews
The RIGHT WAY To Cook Greens!
Thanks, RJ. I never thought to wilt them before and you are entirely correct that the bacon fat really complements the greens.My mustard greens were super-tender and not bitter at all. I used canola and about 5 strips of smoked bacon (not maple). I left about 2.5 strips in the pan for flavoring the liquor. I went ahead with the broth approach and differed substantially enough to make a new recipe (Come check it out!) The green's liquor takes about 2 1/2 hours to really get good. On the other hand, more ready supplied liquor of the other type will allow you to bide your time waiting!

2 users found this review helpful
Reviewed On: Nov. 25, 2013
Audry's Shrimp Stew
Let's see. First you make a roux. Then you add the trinity. Then shrimp and black pepper. This is single ingredient (shrimp) gumbo. I would say you will like the shrimp better if you bring the whole thing to a boil then add the shrimp. Return to boil and cook just until shrimp are done - about 7 to 9 minutes. Kill the heat and serve w file. Adding Andouille sausage early on will make it real gumbo.

1 user found this review helpful
Reviewed On: Dec. 21, 2012
Beer Butt Chicken
It's hot down South; so cooking outside is good for me and my A/C bill. This chicken was hands down the best I have ever cooked. Like everyone else, I spice according to my taste. I used a dry rub under the skin with 1 tsp sage, 1/2tsp each of garlic salt, black pepper, paprika. I also put rub on the outside dry, then (on the outside) I added about 3T butter (olive oil next time) to the rub for basting. Beautiful brown. Apple slice in the neck and inside the cavity with the can. Apples in the dripping pan with a splash of beer to get the liquid started. After that drippings do the work. Basted every 30 min. Cooked @ 300deg on indirect heat grill for 2 hours for 4# chicken. Kids almost ate the bones. Using bones to make broth for Chicken and dumplings. Mmmmmm.

2 users found this review helpful
Reviewed On: May 2, 2009
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: Grew up in waay South Mississippi - food heavily… MORE
 
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