Beignet Recipie - Page 2

09-23-2010, 06:19 AM

Quote:

Originally Posted by captain53

When you finish that breakfast treat go right down the street to the Central Grocery and enjoy a Muffuletta and a couple of cold beers for lunch, it is the real deal

Central Grocery Co
923 Decatur Street
New Orleans, LA 70116

(504) 523-1620

Amen to the Muff at Central Grocery, it's the best I have ever eaten. I think the secret is in the Olive Salad and the Round Bread.

09-23-2010, 06:22 AM

Quote:

Originally Posted by Volt

Dinner.... too easy

10 lbs of mudbugs each, red potatoes and corn on the cob that were cooked in the boil. Ice cold beer of your choice and a bowl of red beans and rice to wash it all down with.

Damn I miss good food

Man, you know that cold beer has to be Jax or Dixie...

Volt · 09-23-2010, 10:20 AM

Damn, I saw this thread get resurrected... I think I know what I am making Fri night. for Sat morning.

GolfNut · 09-23-2010, 10:31 AM

We were there a year or two before Katrina and of course did the duMonde thing. It was awesome! also, take seriously the tip of Central Grocer! The Muffaletta was a high point of our trip. Also recommend Acme Oysters for some outstanding Oysters and great ambiance.

Have a great trip! We want to go back so badly. Even with the street scammers. Actually had someone pull the "Nice shoes" scam. Fortunately I was prepared for this, and a coach driver going passed yelled at the guy to leave us alone. LOL We had our young son with us on that trip so we were limited on what we could do. He did get an education there! Next time will be sans kids and lots of Jazz clubs!

LasciviousXXX · 09-23-2010, 10:32 AM

One of the things I truly miss about the South.... great food. I miss Cafe du Monde

replicant_argent · 09-23-2010, 11:00 AM

I now hate you all.....

Love me some beignets and chicory coffee.

Volt · 09-23-2010, 11:33 AM

Quote:

Originally Posted by replicant_argent

I now hate you all.....

Love me some beignets and chicory coffee.

Well, the recipie is here and some Luzziane or CDM is just a shopping trip away...

slickster81 · 10-05-2010, 12:36 PM

Yat! I stayed at the Royal Sonesta for a week while in training in NOLA, so beignets and coffee every morning at CDM was my daily routine.....lunch at the Brass Monkey (cheap!), and then to Ralph and Kacoos for their oysters Rockefeller, and bread pudding with bourbon sauce for dessert.....Too many wonderful memories of meals there, along with all the fine people I met while wandering the streets after training....hello to the guys at ACME! Shuck me a dozen and pop me a Turbo Dog!

markem · 10-05-2010, 01:21 PM

This is the recipe for the beignets that we traditionally have at the annual motorcycle campout. Those that arrive early enough to set up the camp (for 150+ people) get these as a reward. Your quantities may vary.

1-1/2 c warm water
1 Tbsp dry yeast
1/2 c sugar
1 tsp salt
2 large eggs
1 c undiluted canned evaporated milk
7 c flour
1/4 c vegetable shortening or butter
Confectioner's sugar

Put the warm water into a large bowl, then sprinkle in the dry yeast and
stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated
milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon
until smooth and thoroughly blended. Beat in the shortening, then add
the remaining flour, about 1/3 cup at a time, beating it in with a spoon
until it becomes too stiff to stir, then working in the rest with your
fingers.

Or, if you have a Kitchenaid or satisfactory substitute, combine dry
ingredients, add wet ingredients plus melted butter or shortening,
beat till smooth.

Cover the bowl with plastic wrap, and refrigerate at least overnight.
The dough will keep in the fridge for at least a week, if you beat it
down occasionally.

It isn't necessary to put it in a hot saddlebag and take it out for
a six-hour ride in the sun so the dough rises like an alien monster
and attacks the rest of the implements and has to be peeled off
and beaten back when you hit camp, but it does get an interesting
winey flavor if you do.

Roll the dough out on a floured board to a thickness of 1/8".
Cut it into rectangles with a sharp knife. Fry in 360 degree oil,
turning once or twice, until golden brown. Drain, sprinkle HEAVILY
with confectioner's sugar, and serve hot. Or toss into a large paper
bag with confectioner's sugar, shake, and serve.

09-23-2010, 10:20 AM	#23
Volt I'm nuts for the place Join Date: Oct 2008 Posts: 2,799 Trading: (19)	Re: Beignet Recipie Damn, I saw this thread get resurrected... I think I know what I am making Fri night. for Sat morning. __________________ Curing the infection... One bullet at a time.

09-23-2010, 10:31 AM	#24
GolfNut Back in the woodshop! Join Date: Oct 2008 First Name: Forrest Location: Living room Posts: 1,361 Trading: (38)	Re: Beignet Recipie We were there a year or two before Katrina and of course did the duMonde thing. It was awesome! also, take seriously the tip of Central Grocer! The Muffaletta was a high point of our trip. Also recommend Acme Oysters for some outstanding Oysters and great ambiance. Have a great trip! We want to go back so badly. Even with the street scammers. Actually had someone pull the "Nice shoes" scam. Fortunately I was prepared for this, and a coach driver going passed yelled at the guy to leave us alone. LOL We had our young son with us on that trip so we were limited on what we could do. He did get an education there! Next time will be sans kids and lots of Jazz clubs!

09-23-2010, 10:32 AM	#25
LasciviousXXX Team of 11...Always Join Date: Oct 2008 First Name: Týr Location: New Orleans Posts: 4,579 Trading: (8)	Re: Beignet Recipie One of the things I truly miss about the South.... great food. I miss Cafe du Monde

09-23-2010, 11:00 AM	#26
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Beignet Recipie I now hate you all..... Love me some beignets and chicory coffee. __________________ www.stogietorch.com Some days call for a stiff Pomade.

10-05-2010, 12:36 PM	#28
slickster81 Ein weiteres Bier bitte Join Date: Sep 2009 First Name: John Location: Rochester Hills Posts: 246 Trading: (30)	Re: Beignet Recipie Yat! I stayed at the Royal Sonesta for a week while in training in NOLA, so beignets and coffee every morning at CDM was my daily routine.....lunch at the Brass Monkey (cheap!), and then to Ralph and Kacoos for their oysters Rockefeller, and bread pudding with bourbon sauce for dessert.....Too many wonderful memories of meals there, along with all the fine people I met while wandering the streets after training....hello to the guys at ACME! Shuck me a dozen and pop me a Turbo Dog! __________________ Smokin' fine cigars, and swappin' lies....."Long Road Out Of Eden", The Eagles

10-05-2010, 01:21 PM	#29
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,621 Trading: (47)	Re: Beignet Recipie This is the recipe for the beignets that we traditionally have at the annual motorcycle campout. Those that arrive early enough to set up the camp (for 150+ people) get these as a reward. Your quantities may vary. 1-1/2 c warm water 1 Tbsp dry yeast 1/2 c sugar 1 tsp salt 2 large eggs 1 c undiluted canned evaporated milk 7 c flour 1/4 c vegetable shortening or butter Confectioner's sugar Put the warm water into a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your fingers. Or, if you have a Kitchenaid or satisfactory substitute, combine dry ingredients, add wet ingredients plus melted butter or shortening, beat till smooth. Cover the bowl with plastic wrap, and refrigerate at least overnight. The dough will keep in the fridge for at least a week, if you beat it down occasionally. It isn't necessary to put it in a hot saddlebag and take it out for a six-hour ride in the sun so the dough rises like an alien monster and attacks the rest of the implements and has to be peeled off and beaten back when you hit camp, but it does get an interesting winey flavor if you do. Roll the dough out on a floured board to a thickness of 1/8". Cut it into rectangles with a sharp knife. Fry in 360 degree oil, turning once or twice, until golden brown. Drain, sprinkle HEAVILY with confectioner's sugar, and serve hot. Or toss into a large paper bag with confectioner's sugar, shake, and serve. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx