TroyCooks

I purchased some beef short ribs from Staple Street Meat Market in Corpus Christi, TX recently and decided to fire up my WSM and give them a little Pecan wood smoke. I cooked the ribs low & slow like I would a brisket and they turned out marvelous!!! Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I picked up some Angus Skirt Steak from Staple Street Meat Market in Corpus Christi, TX and decided to grill some fajitas. This is a quick and easy way to make fajitas. Surfin' Sapo's Channel: www.youtube.com/user/CookinWithSurfinSapo Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I take a trip to visit my good friend Surfin' Sapo. We take a tour of the Gulf Coast nearby and pick up some fresh seafood to fry. I had a great time and Sapo was a terrific guide and host for the day trip. Surfin' Sapo's Channel: www.youtube.com/user/CookinWithSurfinSapo Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is the full version video of me smoking a Cajun Turducken on the Yoder Smokers Wichita. For the best quality smokers available, please visit www.YoderSmokers.com Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is how to properly smoke a Turducken on your Yoder Smoker Wichita or any other offset type smoker. I use Oak wood as fuel and smoke it for 5 hours at 275F. I also cook a Green Bean Casserole and New Potatoes on the Wichita. It was a fine meal indeed!! To order your own Yoder Smoker, please visit: www.YoderSmokers.com Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: Niles Blues by Kevin MacLeod "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

We're making Nutella Brownies this time. They turned out tasting fantastic, but I would make a few changes next time. Recipe: 1 cup salted butter (room temp) 1 1/2 cup nutella 1 cup of brown sugar 3 eggs 1 tsp. vanilla extract 1 cup of flour pinch of salt 1 cup Walnuts 1) Pre-heat the oven to 375 F. 2) Cream the nutella and butter together until smooth. 3) Add in the brown sugar and mix thoroughly 4) Mix in the wet ingredients, eggs and vanilla extract 5) Mix in dry ingredients, flour and salt 6) Fold in Walnuts 7) Cook 30-40 mins Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Chateaubriand is a classic French dish that is sure to please everyone. I show how easy it is to make this dish and I also show how to make a delicious mushroom sauce to accompany it. The Chateaubriand was provided by Lobel's of New York. Lobel's ships all meat fresh right to your door. Please visit their site at http://www.lobels.com and check out their butcher shop section for the finest gourmet meats that you will ever taste! Tell them T-Roy Cooks sent you!! Thanks Classic Chateaubriand Recipe 2 lb Chateaubriand Roast 1 Tbsp Olive Oil 1 Tbsp Truffle Salt 1 Tbsp Cracked Black Pepper 6 Tbsp Butter 2 Cloves Garlic (whole) 2 Cloves Garlic (minced) 1/2 Shallot (halved) 1/2 Shallot (minced) 2 Sprigs Fresh Thyme 1 tsp Fresh Thyme (minced) 1 Cup Beef Broth (divided) 2 Cups Baby Bella Mushrooms 1/2 Cup Cabernet Sauvignon (or your favorite Red Wine) 1/2 Cup Heavy Cream Pan Roasting & Baking Chateaubriand: Preheat oven to 375F. Rinse and pat dry your roast. Rub roast with olive oil, then sprinkle on salt & pepper. Melt 3 Tbsp of butter in oven proof skillet over high heat. Pan roast the Chateaubriand for 1 1/2 minutes per side. After browning roast, add garlic, shallot, thyme sprigs, and 1/2 cup of beef broth. Let cook over medium high heat until the thyme is fragrant, then place skillet into the oven. Bake the Chateaubriand for 25 minutes for a medium doneness or 120F internal temp. Remove the Chateaubriand from the pan, tent with foil loosely, and let rest for 15 minutes. Mushroom Sauce: Place the skillet with drippings back onto the stove over medium-high heat. Remove thyme and garlic and set them aside. Stir in the remaining 3 Tbsp of butter and melt. Add mushrooms to pan stirring frequently for 5 minutes. Stir in minced garlic and minced shallot and cook 2 minutes. Add red wine and let sauce reduce by 1/3rd (2-3 mins). Add 1/2 cup beef broth and reduce again by 1/3rd (3 mins). Add heavy cream and add in reserved roasted whole garlic cloves. Continue cooking sauce until thickened (4-5 mins). Once thickened, stir in minced thyme, salt & pepper to taste and cook 1 additional minute. Remove sauce from heat and spoon sauce over sliced Chateaubriand. Enjoy!!! ================================== Products used in this video: Demeyere Proline 5-Star 11" Frying Pan http://amzn.to/1wP7LJc Wüsthof Classic Steak Knife Set, 4-Piece http://amzn.to/13jFxMZ Wusthof Classic 10-Inch Long Slicer http://amzn.to/13z0vHG Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is an authentic Praline recipe from my family in Louisiana. I show step by step how to make these delightful candy treats. Recipe is below. Pecan Pralines 2 1/2 Cups Sugar (separated) 3/4 Cup Evaporated Milk 1 1/2 Cups Chopped Pecans 1/2 Tbsp Butter 1 tsp Vanilla extract Pinch of Salt Wax Paper layed out onto countertop for cooling the Pralines Stir in 1/2 cup of sugar into an iron skillet on high heat. Heat sugar until melted and caramel colored. Remove from heat. Stir in 2 cups sugar and evaporated milk. Return to high heat and bring to a boil. Boil for 3 minutes. Remove from heat. Stir in pecans, salt, butter, and vanilla. Continue stirring off of the heat for 3-5 minutes or until thickened. Drop by spoonful onto wax paper and let cool for at least 1 hour. Enjoy!!! Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I show you how easy it is to make a terrific homemade BBQ sauce and use this sauce to make BBQ Pork Chops in your oven.The recipe is below. Karen's Couscous Video: http://youtu.be/IzUusPd11fY If you are interested in purchasing some Worcestershire powder used in this video, you can find it along with other items used in this video by following the links to Amazon listed below: Worcestershire Powder http://amzn.to/1ziSL7o Wüsthof Classic Steak Knife Set, 4-Piece http://amzn.to/13jFxMZ Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 David Wade's BBQ Sauce Recipe 15 oz. Ketchup 1/2 Cup Light Corn Syrup 1/4 Cup Red Wine Vinegar 2 Tbsp Liquid Smoke 2 Tbsp Steak Sauce 1 Tbsp Worcestershire Powder 1 tsp Salt 2 tsp Black Pepper 4 Drops Hot Pepper Sauce 1 Tbsp Dry Powdered Mustard 2 tsp Garlic Powder Stir in all of the ingredients into a saucepan and heat until mixture is bubbling. Turn down to simmer uncovered for 5 minutes. Pour mixture over your pork which has been placed into a baking dish. Bake covered at 400F for 1 1/2 to 2 hours or until pork is tender. Uncover pork and continue baking 15 minutes or until bbq sauce is set up on the pork. Flip pork over and continue baking another 15 minutes or until bbq sauce is set up on that side. Pull pork from the oven and let cool 10 - 15 minutes. Enjoy!!! Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is my homemade version of Cajun Dirty Rice. It's very simple to make and very good. Hope you will give it a try sometime!! JB's G+ page: https://plus.google.com/u/0/+LouisianaCajunRecipes007bondjbBoy/posts Cajun Dirty Rice Recipe Ingredients: 1 pound ground beef 2 Garlic cloves (chopped) 2 Celery ribs (chopped) 1 Medium Onion (chopped) 1 Tbsp chopped fresh Parsley 1 Green Bell Pepper (Chopped) 1 tsp Salt 1/4 tsp ground Red Pepper 1/4 tsp ground Black Pepper 1 Tbsp Worcestershire sauce 1 Cup Uncooked long grain rice 1 (14.5 oz) can Beef Broth 3/4 Cup Water Preparation: Cook ground beef and next 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Stir in salt and next 3 ingredients and stir well. Add rice, broth, and water. Stir well. Bring to a boil and then cover and reduce heat. Simmer 25-30 minutes or until most of the liquid is absorbed. Fluff the dirty rice and let stand 5 minutes before serving. Enjoy!!! Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is an old family recipe from Louisiana for Sausage Cheese Balls. I show how to make the recipe from beginning to end. Hope you will give it a try and let me know what you think!! T-Roy Cooks Facebook Page: www.facebook.com/TroyCooksGoodFood Sausage & Cheese Balls Full Recipe: 2 Pkgs Uncooked Breakfast Sausage 16 oz Sharp Cheddar Cheese Shredded 1 1/2 Cups Bisquick or other baking mix 1/2 Cup chopped Celery 1/2 Cup chopped Onion 1/2 tsp. Garlic Powder Preheat oven to 375 F. Mix all ingredients together in a bowl. Form mixture into golf ball sized balls and place onto ungreased baking sheet. Bake for 15 - 25 minutes or until golden brown. Let cool 15 minutes and enjoy. Serve with your favorite dips at your next party! Uncooked balls may be frozen and cooked for later use. For a firmer sausage ball, you can increase the biscuit mix and/or cheese. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Making Peanut Brittle is very easy and you don't need a candy thermometer. When it smells like caramel, it's done cooking. This recipe will make a small batch, but you can double the recipe if needed. I hope you'll make and enjoy this Classic Southern Peanut Brittle as much as I do. It is also a great gift idea for Christmas or anytime of the year!! Peanut Brittle Recipe: 2 Cups Raw Spanish Peanuts 1 Cup Sugar 1/2 Cup Corn Syrup 1/4 Cup Water 2 tsp Baking Soda 1 tsp Vanilla Extract Prior to beginning the cook, grease a cookie sheet pan with butter or non-stick spray. Heat the peanuts, sugar, corn syrup, and water in a heavy bottom pot over medium high heat. Stir mixture frequently while cooking. Cook for 10-15 minutes or until the mixture turns a caramel color or when it begins to smell like caramel. Turn off the heat and add the baking soda and vanilla. Stir in very well and quickly pour mixture onto a greased cookie sheet pan. Let cool for 1 hour or longer before breaking the brittle into pieces. Enjoy!! Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Homemade Chili using USDA Prime Tri-tip. This recipe was inspired by Brian Spencer who won the 2013 TICC Chili Cookoff. USDA Prime Tri-tip provided by Lobel's of New York: www.lobels.com Spices purchased from www.mildbills.com Brian Spencer's 2013 TICC Championship Chili Recipe: First Dump 1 TBL Dixon Medium Hot [Mild Bills] 1 TBL Cowtown Lite [Mild Bills] 1 TBL Mexene Chili Powder 2 tsp Wyler's beef bouillon granules 2 tsp Wyler's chicken bouillon granules 2 tsp granulated onion 1/4 tsp cayenne pepper 1/8 tsp salt Second Dump 1 TBL Mexene Chili Powder 1 TBL Cowtown Lite [Mild Bills] 2 TBL San Antonio Original [Mild Bills] 1/8 tsp Black pepper 1/8 tsp Terlingua Dust 1 TBL Cumin 2 tsp Granulated Garlic 1 package Sazon Goya Other Ingredients: 1 14.5oz Can Beef Broth 1 14.5oz Can Chicken Broth 1 8oz Can Tomato Sauce 2 lbs Tri-Tip or Ground Beef 1 Serrano Pepper 1 Can Black Beans Directions: In a 4 quart pot brown 2 pounds of meat (chili grind or ground chuck); then drain in colander and set aside. Remove all grease from pot with a paper towel. Next add one can of beef broth, 1/2 can of chicken broth, 1 can 8oz tomato sauce, and float 1 medium Serrano pepper. Bring to a boil. Once it is boiling add first dump of powders and cook for about 10 minutes at a high heat. Next add drained meat and bring temp down to low heat and cook for about 35 to 45 minutes depending on location of cook off with the lid on at all times. Once this cooking step is complete, turn off heat and let chili rest in pot for one hour. Remove Serrano pepper with slotted spoon, squeeze out extra juices from pepper then discard. Bring back to a boil and add second dump. Then reduce heat to low and cook for 30 minutes. (Cook till chili powders are complete dissolved). Add liquid as needed and 1/8 tsp cayenne for heat if needed. Add black beans and simmer 5-10 more minutes or until beans are heated through. Check for salt and heat adjust if necessary. Enjoy!!!! Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is my Grandmother's recipe for Homemade Cornbread Dressing. She has won many hearts by sharing her dressing, but has never given out her recipe until now. I hope you enjoy this family classic as much as our family has for over 60 yrs. Thank you for allowing me to share this recipe Mama Jean. I love you more than words can express. I owe you a huge bear hug!!! Mama Jean's Cornbread Dressing Cook a small chicken With: 2-celery stalks (chopped) 2 Onions (chopped) salt /pepper Debone the chicken after cooled Cook a pan of cornbread for the stuffing Stuffing Ingredients: 1 small bag of seasoned stuffing or 4 slices stale bread 1/2 Cup butter (1 stick) 3 Medium onion (chopped) The remainder of the celery stalk (chopped) 1 bunch green onions (chopped) 1/2 cup green pepper (chopped) 1 lb. Jimmy Dean sausage (mild) 3 or 4 tsp. Poultry seasoning 1/2 to 1 tsp. Sage 4 large eggs (2 scrambled for stuffing, 2 hard boiled for gravy) 2 Tbsp. Parsley flakes 1 Cup Pecans Saute' onions, celery, & green peppers in butter. In a large bowl, add saute'd veggies, sausage & seasonings. In same bowl add crumbled cornbread and bread stuffing. Add scrambled eggs and ladle in broth adding broth until a comfortable mixture is achieved, but not runny. Mix well. Add chopped chicken and Pecans. Mix well. Bake @ 350F 35 mins or more depending on the size of your pan or thickness of stuffing mixture. Gravy Place 2 cups chicken broth into pan and heat on medium. Add 2-Tbsp. cornstarch to 6 oz Cold Water. Add cornstarch mixture to gravy and bring to a boil. After gravy boils for 1 minute, lower to simmer. Add salt/pepper to taste. Add remaining Chicken pieces to gravy. Slice hard boiled egg into coins and place slices into gravy. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is the most succulent & delicious Pressed Pork Belly you will ever taste. The pork belly is placed onto a bed of garlic mashed potatoes and sprinkled with the pan gravy. I pair this with a mixed green salad with herbs and walnuts, with a lemon herb dressing. This recipe was inspired by Gordon Ramsay. The Berkshire Pork used in this video was provided by Lobel's of New York. I hope you visit www.lobels.com so you can enjoy the finest of gourmet meats available. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I show how easy it is to make homemade roux using your oven. I then use the roux to make a chicken & sausage Gumbo. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Turkey Breast Tenderloin stuffed with veggies and fruit, coated with herbs and pecans, then smoked on my Weber Smokey Mountain. The slicing knife I used can be found here: Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle http://amzn.to/1EbaYUu Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

These are the best fajitas you will ever taste. Wagyu Flank Steak was provided by Lobel's of New York, so you know these fajitas were amazing!!! The rich, buttery flavor and tenderness of Wagyu will have you wanting more Wagyu from Lobel's of New York. Please visit www.lobels.com to order their new Wagyu Flank Steak and check out their Butcher Shop section for other fine meats offered by Lobel's of New York. Please tell them T-Roy Cooks sent you!!! Order your own Slicing Knife that I used in this video here: http://amzn.to/1oI0PNh Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Southern Soul Food Classic - Cabbage with Smoked Ham Hocks. I show how to make this very tasty Southern dish on a cheap budget. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Fire management is essential when using an offset smoker. I show you how it's done while I smoked a pork butt on my Yoder Wichita. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Get your own Yoder Smoker here: http://www.yodersmokers.com/ Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Dr. Pepper Blueberry Chipotle Baby Back Ribs on the Yoder Wichita. Also, I review JB's new BBQ Rub. Order some of JB's Rub for yourself at the links below: JB's Email: jbscouyonstore@gmail.com JB's Channel: www.youtube.com/user/007bondjb JB's Video talking about his products: www.youtube.com/watch?v=6eo6dX3lTj4&list=UUTeBxbMwl5hn41T9Mcz7rug Order your own Blueberry Chipotle BBQ Sauce here: http://www.thetreeandvine.com/12-bones-blueberry-chipotle-bbq-sauce-12-oz Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

I show how to make Homemade Chicken Tortilla Soup. The Roasted vegetables really add a nice depth of flavor to this soup. If you'd like to purchase the knife I used in this video, you can find it at my Amazon Affiliate link: http://amzn.to/1t4Z9hj If you'd like to purchase the juicer I used, you can find it here: http://amzn.to/1zkzaqt Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Keith Bettag's channel: https://www.youtube.com/channel/UCwcYPYNtvJ7vYLPwgPQeOcA/featured Recipe: 32 oz of chicken stock 3 boneless skinless chicken breasts grilled 4 ears corn roasted 1 can roasted tomatoes 1 can black beans 2 anaheim peppers roasted 1 poblano pepper roasted 1 Onion roasted 1 bunch of cilantro 1 avocado 1 Tbsp Olive oil 1 cup Mexican blend cheese 1 Lime 3 Tbsp Tango Spice Southwest Sunset to season Chicken 2 tsp Chili powder 2 tsp Cumin powder 1 head of garlic roasted 1/2 tsp Chipotle pepper 1/2 tsp Hot Smoked Paprika Salt & Pepper to taste 10 Corn tortillas Soup: Season and grill chicken breasts. Roast corn, peppers, garlic, and onion. Place roasted peppers in airtight bag and let sweat 10 mins. Peel skin off of peppers and devein/deseed peppers. Coursely chop peppers and onion. Cut corn off the cob. In a stock pot, heat the olive oil. Add tomatoes, onion, peppers, garlic, corn, black beans, and chicken. Stir well and let warm up 5 mins. Stir in seasonings and heat an additional 3 minutes. Stir in chicken stock. Bring to low rolling boil and cover. Let simmer for 10 minutes. Add in 2 Tbsp chopped Ciliantro and juice of 1 lime. Add 2 tortilla shells sliced into strips. Continue to simmer with lid on for additional 20 minutes. Place a few baked tortilla strips into bottom of a bowl. Ladel soup into bowl. Top with cilantro, baked tortilla strips, and cheese. You may also top with sour cream. Enjoy! Tortilla Shell topping: Cut 5 tortilla shells into strips 1/4 inch wide. Place strips onto baking sheet and bake in 350F oven for 12-15 minutes or until crispy. Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Queen of Sheba (Chocolate/Almond) Cake Recipe inspired by Julia Child Cake Ingredients: 1/2 cup unsalted butter, at room temperature 4 ounces semi-sweet chocolate 3 eggs separated into yolks & whites 1 tablespoons granulated sugar for egg whites 2/3 cup granulated sugar 1/2 cup cake flour 1/3 cup almond flour or pulverized almonds 1/4 teaspoon almond extract 1/8 teaspoon cream of tartar 1 pinch salt 2 tablespoons dark rum or 2 tablespoons strong coffee Frosting Ingredients: 4 ounces semi-sweet chocolate 3 Tbsp Rum 1/2 Cup unsalted butter 4 ounces slivered almonds for topping Cake Directions: Preheat oven to 350 F. Set the oven rack in lower middle level. In a saucepan over hot water, melt the chocolate. Stir in the rum or strong coffee to melted chocolate and set aside. Prepare 8 inch cake pan using butter and flour. In a mixing bowl, beat egg whites until foamy. Beat in cream of tartar, salt, and 1 tablespoon sugar and continue beating until soft peaks are formed. In another mixing bowl, cut butter into pieces and cream it. When soft and fluffy, add 2/3 cup sugar and beat 1 minute. Beat in egg yolks until well blended. Blend melted chocolate and rum or coffee into yolk mixture, then stir in almond extract. Mix in almond flour. Fold in 1/3 of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of cake flour, delicately fold in the egg whites. Turn batter into buttered and floured 8 inch round cake pan and spread out evenly. Bake cake in preheated oven for 25 minutes. Cake is done when a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto cooling rack. Let cool 2 hours before storing or icing. Frosting Directions: In a saucepan over hot water, melt the chocolate. Stir in the rum and butter until well blended. Cool frosting in ice bath until slightly thickened. Set aside until cake is done. Spread frosting on cooled cake and sprinkle with slivered almonds. Best if kept refrigerated. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Deep fried Cajun Gator Nuggets and Boudin balls on the side. Life is good!!! Gator meat ordered from http://www.lacrawfish.com Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

This is the Best Cajun Shrimp Scampi with Fettuccine that I've ever tastes. The addition of pasta water thickens the sauce when cooled and makes this dish exquisite. Recipe is below: Ingredients 1 pound linguini 4 tablespoons butter 6 tablespoons extra virgin olive oil (2 Tbsp for Shrimp) 1 large shallot, finely diced 6 cloves garlic, chopped 2 tsp red pepper flakes, optional 1 pound large shrimp peeled and deveined 1/2 cup dry white wine 2 lemons, juiced 1/4 cup finely chopped parsley leaves 1 Cup reserved Pasta Water Kosher salt and freshly ground black pepper to taste Directions Cook pasta according to box directions, but cook it aldente' meaning cook it 1 to 1 1/2 minutes before done per box directions. Season the shrimp with 2 Tbsp of Olive oil and your favorite Cajun seasoning and let the flavors mingle for 5-10 minutes. In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Sauté shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Add shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan leaving the garlic and shallots in the pan; set shrimp aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil to pan. When the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta, and reserved pasta water. Stir well and season with salt and pepper. Canon G30 used to shoot this video: http://amzn.to/1Hzvci0 Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/