Ask Behr anything food related thread

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#6,431
#6,431
Behr said:
Tchoupitoulas is a basic butter sauce with a cajun influence. Melted butter, garlic, shallots or onions, creole seasoning or cayenne pepper and clam juice. The place you had it added mushrooms and probably garnished it with parsely and green onions.

Hope that helps.
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Thanks, Behr. :hi:
 
#6,434
#6,434
Behr said:
Some day, and that day may never come, I will call upon you to do a service for me. But until that day, consider this a gift.
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LOL. :) Whatever you need. I will slaughter a lamb, if necessary - but only because they aren't baaaad to eat.

Don't suppose you would want to tell me how to prepare the butter sauce, or does that bring me into the FAMILY?
 
#6,435
#6,435
Sure. Start with a stick of real unsalted butter. This will make only a small amount so you won't be wasting too much when you f it up the first time. :)

Melt 3/4 of the stick over medium heat then add about an ounce of clam juice, 1/8 teaspoon of creole or cayenne, about a 1/2 teaspoon of diced onion and a minced clove of garlic. When the garlic gets soft, add the rest of the butter.

May need a little more or less of any of the above to satisfy your palate.



That should get you started.
 
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#6,436
#6,436
Behr said:
Sure. Start with a stick of real unsalted butter. This will make only a small amount so you won't be wasting too much when you f it up the first time. :)

Melt 3/4 of the stick over medium heat then add about an ounce of clam juice, 1/8 teaspoon of creole or cayenne, about a 1/2 teaspoon of diced onion and a minced clove of garlic. When the garlic gets soft, add the rest of the butter.

May need a little more or less of any of the above to satisfy your palate.



That should get you started.
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Thanks, m8. I'll try it (and f it up - probably twice) but I'll eventually land on it. That dish is heaven.
 
#6,437
#6,437
Just remember going in, you will never get it exactly as you remembered it being at the restaurant you first had it. Maybe close or even better, but you can get it to where you can make it for friends and family and impress them.

The clam juice is key, and imo so are the green onions for garnish.

Try a drizzle of sriracha as a finishing touch.
 
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#6,441
#6,441
Behr said:
Just remember going in, you will never get it exactly as you remembered it being at the restaurant you first had it. Maybe close or even better, but you can get it to where you can make it for friends and family and impress them.

The clam juice is key, and imo so are the green onions for garnish.

Try a drizzle of sriracha as a finishing touch.
Click to expand...

Behr's the man
 
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#6,444
#6,444
Behr said:
Hman should use that when he takes his grandson out for BBQ next time.

I remember!:p

BBQ sauce is dark red.
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:) Anyone from Memphis is pret-ty familiar w/ BBQ. I was just curious. It sounds interesting, but doubt I'll ever try the white stuff. :hi:
 
#6,448
#6,448
The people who cater my husband's company Christmas party serve roasted chicken and roasted pork, and always have "white barbeque sauce" in a crock beside it. That stuff is delicious!
 
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