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.