Wednesday, April 8, 2009

BBQ Bacon Bomb Explosion Dun by a Coon Ass!!!

Hey Yall, now yall know I love to cook some cajun and creole food, stuff that is slow cooked with love and lots of wonderful ingredients. I decided to do something a little different today. I do love some great BBQ and I have a wonderful recipe for you. This recipe comes from the BBQ Pit Boys @ BBQ and if you haven't checked them out yet, please do!!!!! You won't be disappointed!!!! Of course, as a cajun or a coon ass, I had to put the south Louisiana spin on things and I think yall will find it delicious. Here you have pork wrapped in pork and wrapped in pork again. Arrrghhhhqaioiqe4wt0934tijjfqoiuq49uq3ominjfegoiqajgiom!!!!!!!!!! Sorry, I think I just had a heart attack from typing that!!!!

Here we have a 50/50 blend of ground chuck and pork. The pork has been seasoned to what we call a cajun pork hot sausage. Lots of cayenne among other seasonings. Sweet smoked bacon and pork Boudin round out this BBQ adventure!!! That's the sinful part, of course, there are other wonderful ingredients that we can't forget to mention. We have onions, bell peppers, jalapeno peppers and that ohh so wonderful pepper jack cheese. Here is what it looks like all put together before the grill. I mean, this is a work of art!!!!!

This is the finished product. Now that's Money!!!!!

Wednesday, March 18, 2009

St Patricks Day Smotherd Cabbage and Pork Chops

Hey Yall, there is nothing like a good parade and here in New Orleans we have a great St. Patricks Day parade that rolls down Metairie Road. There are lots of local bars and great places to gather to watch or participate. The neat thing is the parade participants not only throw beads and trinkets, they throw cabbages, carrots, potatoes and everything you would need to cook an Irish stew. We were lucky enough to catch 4 cabbages and in honor of St Patricks Day, I decided to cook the cabbages like the cajuns and creoles would do. Hows that?? Smother it down in a big pot with patience and love as well as lots of other great ingredients.

In this dish we include bacon for a rich smoky flavor and we smother it down along with the cabbage and pork chops. There is nothing like a double dose of pork fat for flavor!! MMMMM!!! I love pork!!!!

You are gonna need a big pot to cook all this in, 4 cabbages start off like a lot but cook down to not nearly as much. I used a 16 quart black iron pot and the cabbage reached the top. I know this might not be your traditional St Patricks Day dish, however, it came out wonderful and I hope yall give it a try.

The Recipe:

  • 4 medium cabbages, stems removed and cut into eights
  • 2 onions, diced
  • 1 bell pepper, diced
  • 6 cloves garlic, finely chopped
  • 1 lb thick cut bacon, cubed
  • 2 1/2 lbs boneless center cut pork chops
  • 1 tbs olive oil
  • 1 tsp hot sauce
  • 1 tsp cajun seasoning
  • 2 bay leaves
  • 1 tsp cracked black pepper
  • 1 tsp kosher salt
  • green onion tops for garnish
  • 1 cup chicken broth

In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cubed bacon and begin to sear and brown. Cook the bacon until it is crisp and then remove, drain and set aside. Now begin to fry off the pork chops in the bacon fat. Brown thoroughly on both sides. Once the pork chops have browned, add the chopped vegetables and cook until the vegetables have become completely tender. Drain off any excess oil and add your seasonings, the cooked bacon, 1 cup chicken broth and the cabbage. Cover the pot and cook on a LOW fire so that the broth just steams the cabbage and the cabbage completely reduces. From time to time, lift the lid and stir the pot, we don't want anything sticking to the bottom. Once the cabbage is tender it is time to eat. Serve the cabbage and gravy over rice along with a pork chop and garnish with some green onions. Have this with your favorite green beer, or not and a slice of french bread. Enjoy!!!!

As always, easier to watch the video. Give it a try.

Tuesday, March 10, 2009

Southern Style Stuffed Bell Peppers

Hey Yall, it is springtime here in south Louisiana and that means it has warmed up a good bit and crawfish season is in full swing. Cajuns and Creoles alike have been combining flavors that they had on hand and creating wonderful dishes. In this dish we combine ripe green bell peppers from the garden, crawfish from our bayous and swamps and the rich smokey flavor of andouille.

The Recipe:

12 oz peeled crawfish tails with fat
1/2 lb cajun pork sausage
1/2 lb andouille, cubed
2 tbs olive oil
3 large bell peppers, tops removed and diced
1 onion, diced
3 cloves garlic, finley chopped
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp creole seasoning
1tsp hot sauce
1 1/2 cups medium grain rice
2 1/4 cups of water

In a large pot heat 2 tbs of olive oil, once thoroughly heated add the cajun pork sausage and begin to sear and brown. Throughout the browning, chop the sausage so that it breaks in to tiny pieces. Once the sausage has browned, add the cubed andouille and all the vegetables and cook until the vegatables have completely softened, and the andouille has rendered and become slightly browned. Now add your seasonings, the rice, water and crawfish tails. Bring everything to a boil and then reduce to a simmer. Cover the pot and simmer for 20 minutes. After simmering, let the mixture stand covered for about 10 minutes and then stuff the 3 bell peppers. Place the stuffed peppers in a sauce pot with about 1/2 in of water in the bottom. Bring the water to a boil and then reduce to a light simmer. Cover the pot and let steam for about 30 minutes. After steaming, gently remove the peppers and serve hot. Enjoy!!!!!

This is easier, just watch the video and see how we do it in south Louisiana.

Monday, January 19, 2009

New Orleans Creole Red Beans and Rice

Hey Yall, I made up a pot of red beans and rice for Martin Luther King Day here in south louisiana. This truely is one of my favorite dishes to cook, it is creole comfort food at it's finest. It is also quite easy to prepare. I used all local ingredients and I think that is what adds to the flavor and richness of the dish.
Here we have some Savoie's Smoked Andouille Sausage and their Pickled Pork. Creole Red Beans and Rice would not be the same without the andouille and pickled meat. I am so fortunate to live here and to be able to use all the local favorites in the dishes I prepare. With the World Wide Web, you will be able to order these ingredients as well.
Camellia brand red kidney beans are also a local favorite. Be sure to check them out!!!

Here is my latest upload on YouTube!!! If you like it please subscribe and rate the darn thing!!!!

The Recipe:
  • 1 lb Camelia red kidney beans
  • 1/2 lb pickled meat
  • 1 lb andouille smoked sausage
  • 2 tbs. olive oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 cloves of garlic, chopped fine
  • 1 jalapeno pepper, chopped fine
  • 3 green onions, chopped for garnish
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp creole seasoning
  • 2 bay leaves
  • 1 tsp hot sauce

In a large pot heat 2 tbs of olive oil, once thoroughly heated add the pickled meat and begin to sear and brown. Once the pickled beat has browned, add all the vegetables and cook them until they have completely softened, about 7 minutes or so. At this point add the andouille and cook until it has rendered and become slightly browned. Now add 4 cups of water and 1 lb of red kidney beans and bring to a simmer. Add the bay leaves and remaining seasonings. Let simmer for about 3 hours stirring occasionally. Periodically add water as the beans cook down. Once cooked, serve over white rice and garnish with green onion tops. Enjoy!!!!!

Tuesday, January 13, 2009

Oyster and Artichoke Jalapeno Poppers

Hey all, since I had some oysters and artichoke casserole leftover from New Years Day dinner, I decided to put them to good use. Oysters and artichoke go great together as well as oysters and bacon, ie.. Angels on Horseback. That being said, I combined the flavors in a traditional jalapeno popper and I think they came out fantastic.

The Recipe:

  • 6 large jalapeno peppers
  • 1 dozen large oysters
  • 1 dozen strips of bacon
  • 1/2 cup cream cheese
  • 1/2 cup artichoke casserole
  • 1 tspn of hot sauce
  • 1 tspn of ground black pepper

Slice your peppers in half lengthwise and remove the seeds. Combine the last 4 ingredients in a mixing bowl and blend thoroughly. Fill the sliced pepper half with the cream cheese/artichoke mix. Place an oyster on top and wrap with a slice of bacon. Hold the bacon and oyster in place by skewing through the jalapeno, oyster and bacon with 2 toothpicks. They are now ready for the grill. Cook these over low direct heat for about 10 or 12 minutes turning occasionally to sear the outsides and crisp the bacon.

Nothing could be easier and they really a delicious treat. I hope yall try them and enjoy as much as I did.