I've been thinking about some good white beans and rice so last night I cooked a nice pot of them with some smoked sausage and pickled pork.
Of course you have to start with some good meats to put in those beans.
There's just something about the great smell of seasonings and sausage together.
Add chicken stock and beans and let it simmer away for a couple of hours.
Done! But this was for tonight's meal so after cooling into the fridge it went until late this afternoon.
Initially I thought about having paneed pork tenderloin with the beans but none to be had. No problem I just seasoned up a hunk of pork loin with my Wild Citrus seasoning and put it on the Holland gas grill to cook until it was about 135* internal temp and let it rest to slice.
I sliced some thin for sandwiches and the thicker pieces for eating with the white beans,
Time to eat and I'm hungry!
These were some of the best white beans ever! I used a little of my homemade jalapeno pepper relish to spice things up a bit.
What else would you suggest to put in the shells? They suggest vegetables, but I'm not sure what would be good. Maybe a shrimp mixture? Crabmeat! Now I've got the ideas flowing...
The first thing that comes to mind is stuffed crabs. Instead of the dinky aluminum tins you see in restaurants(you rarely see the actual shells being used these days.... must be too much trouble)use your ss oyster shells. I'm sure there are many other uses for them. Heck they'd make a great personal serving dish for dipping sauces.
Boy it is hot here today and the humidity is up there too. You walk outside and breakout into a sweat just after a few steps! Nevermind getting into a hot car to go somewhere. I had to run an errand to drop something off and on the way back to the office I found an oasis. A New Orleans style sno ball stand with drive through! Nice! Drove through and got myself a little mid day treat. A medium nector sno ball. Mmmmm..... It's tasty and refreshing!
Last Edit: Jun 17, 2013 13:33:21 GMT -6 by Cajunate
Thanks Georgia! I can't wait to try them, I'll probably wait till toward the end of the week. My wife went by Schwing's and picked them up and yesterday after I opened them she says "you'll probably need more so we'll get more later". I see other uses for them other than grilled oysters.
I'm glad you shared this with us here! Thank you!!!!
When I found out that my wife wanted to cook a big meal of assorted sea foods I intervened and suggested a simpler fare. Grilled Burgers and fries! We can and do eat well a lot and I just wanted today to be a day not entwined with cooking and cleaning and overeating. Don't get me wrong I do enjoy those types of good meals but I just wanted an uncomplicated meal today with my family.
Today's version of burgers were made with salsa mixed into the meat. No other seasoning just the salsa. This makes for a juicy and tasty burger. Sides were seasoned french fries and something I didn't expect. Usually we make these as wontons but today my daughter made them as egg rolls. They are made with crawfish, cheese, peppers, onions breadcrumbs and other good stuff. I dropped these into the deep fryer and they were done in under two minutes.
Waiting and getting the Keg hot.
Getting hot around the grill I needed something cold to quench my thirst.
The Crawfish egg rolls before going into the hot oil.
Done!Served these with some of my homemade Blueberry, Raspberry and Chipotle Sauce for dipping.
I enjoyed my Father's Day meal tremendously and so did everyone else.
Some of the gifts from my children. Nice score if I may say so. Silicone bottles for saucing on the grill, a one gallon jug dispenser for tea that I love, a gift card for an oil and vinegar specialty shop and stainless steel oyster shells for char grilling oysters on the half shell without the real shells. I love them all but especially the shells. I guess that seed planting a couple of weeks ago took. Lol......
Today is Father's Day so pick up the phone or stop by and visit your dad and tell him Happy Father's Day. Granted it's not the day Mother's Day is but just let your dad know you do appreciate him. Unfortunately I have to visit the cemetery to pay my respects to my dad but that's a part of life that will eventually happen to us all. Some may not even get along with their dads but remember that you wouldn't be here if it weren't for him(and of course your mom). But whatever the case I'd like to say to all of you dad's out there Happy Father's Day to all of you and to the mothers that have had to play the role of both parents I wish you the same!
We had good 'ol homemade vegetable & beef soup that my wife made for dinner last night. Good stuff! We love homemade soup around here and lthe one she made yesterday was hearty and full of veggies, pasta and beef.
I like a little grated parmesan cheese on mine and added some croutons on top. Delicious!!!!
Last Edit: Jun 15, 2013 6:32:46 GMT -6 by Cajunate
Well, I guess we could say that Summer is here for sure in south Louisiana. Yesterday on my way home the ambient outdoor temperature outdoors on my truck read 92*. That was at about 6:00pm! And that thing is usually off if at all by only 1 or 2 degrees. I think it's going to be a HOT Summer. I can't wait for Fall to get here!
Alright now, as for cooking and eatin' this weekend I haven't really given it much thought here yet. We might be going to dinner with friends tomorrow evening so that's one meal not to have to worry about. As for Sunday I don't know what the wife and kids have planned for Father's Day but I could really go for an easy meal like a really good homemade hamburger. We'll see what happens with that.
Tell me about the boudin balls? Whats in them? Got a recipe I could try?
These are really easy to make. That is provided you have access to boudin. I used two different brands of store bought boudin here. One was Richard's and the other was Manda. You cout a slit in the casing and remove it(casing). cut the links into about 2 1/2 inch long sections and simply but not too tightly squeeze it together and roll into a ball. this should give you a ball about the size of a golf ball. next you roll it in a wash of an egg and about a 1/2 cup of milk(sorry ne exact measurement). Next roll the boudin in a little seasoned flour then back to the wash and a final roll I used seasoned Panko bread crumbs. When ready to fry them if you have a deep fryer heat the oil to 350* and gently drop them into the hot oil. Don't do too many at one time. When golden brown they are done. Allow to cool a minute or two if you can and enjoy! DELICIOUS!!!!!
Over the weekend I picked up a whole chicken with the intention of cooking it this past Monday evening. Well, last night after getting home from work later than I expected to I decided to go ahead and cook it before it went bad. I haven't made this dish in a long time and felt it was time. My mom's smothered chicken. I started with pulling out the heavy Magnalite chicken fryer pan, put a little canola oil in it to heat up. Meanwhile I cut up the chicken and seasoned it with onion salt and black pepper. This is not a complicated dish but it is one that is delicious and something my mother made quite often when I was a kid.
I put all the chicken pieces in the fryer to brown slowly and when done removed them to deglaze the pan and brown the onions. Onions do contain enough water to deglaze but I did add a little bit of white wine to help it along. When ready I put the chicken back into the pan and added enough water to come up a little over halfway up the chicken. Put the lid on and lower the heat to simmer for about 45 minutes to an hour.(I really didn't pay attention to the time). When the meat was starting to fall apart and away from the bone it was done and ready to be served over steaming hot rice for dinner tonight. Probably with a nice cool salad or maybe I'll go and pick a couple of fresh cucumbers from the garden. Mmmmm...... I know my dad would've loved this tonight.
Browning the chicken
Deglazing and browning the onions
Done and ready to be eaten! Well, if it weren't so late. But it will be delicious just the same for dinner tonight.
Got a yen for mussels yesterday. I found them at the Fresh Market in Mandeville. And there were some nice Littleneck clams, that had my name on them! Going to steam them in sautéed leeks, garlic, butter, olive oil, s&p, a few red pepper flakes. And white wine! Found some nice honey/lemon Bowtie pasta in the deli. And we'll have an arugula, watermelon, feta salad with lemon vinaigrette . And lots of good crusty ciabatta for the sop! That's what's cooking at our house!
Last Edit: Jun 12, 2013 21:26:26 GMT -6 by georgia
My dad moved and I think he didn't feel like moving his Kamado so he gave it to me (so I had to move it!). Its about 15-18 years old. Made by the Kamado Company. I think its a K7. This is one of the reason I bought a keg.
Set it up on Saturday and fired it up for some ribs on Sunday. Its got a 22.5" grate so it looks huge compared to a keg. The way he had it set up with a diffuser its hard to get a second cooking level on it. Might need to play with that some. With only one rack it hold about the same amount as a keg does (both keg grates).
The Kamado is very heavy and the walls are about 3.5" thick. Lid even with spring assist is pretty heavy. Firebowl has cracks all over and I think has been patched once or twice. Everything on it was supposed to be lifetime warranty but the company is pretty bad to deal with and has now come under new owners so getting parts has been almost impossible. We'll see how the new owners are.
As for cooking and temp control. Pretty close to the same. Top lid has a threaded rod on the top damper to screw it up or down. Bottom vent slides in and out on a couple of shafts. Bottom is the rough adjustment and the top is the fine tune. You can actually move the temp around quite a bit with only the top vent. The biggest thing I notice was how much faster it drops temp. I could move it down 50 degrees in maybe less than a 1/2 hours. I moved the temp between 325 and 250 all through the rib cook just to see how it moves. Temp adjustment is much better than a keg. Especially trying to drop temp. I would assume it due to the ceramic walls being able to radiate some heat out. I believe the keg walls reflect heat more than radiate. You have to be able to remove some heat to get temps to drop. I didn't run it long enough to compare how well it hold a set temp compared to a keg. Try that on my next butt. Only other thing I noticed is that it may use more charcoal since the ceramic radiates some heat out.
Ribs came out good. Could have used about another 1/2 but everyone was hungry. Still tender but didn't come off the bone as much as normal. No fault of the Kamado though. Otherwise they were good and we polished off 3 racks. No pics of the finished ribs but here are a few of the Kamado with ribs on.
Need to get a bigger stone for a diffuser. The 15" I use in the keg doesn't cover enough.
6 racks of babies on. Put them in a rib rack in a alum drip pan to block the direct heat from the parts that hang over the stone. Otherwise the ends would want to burn.
Ribs wrapped and taters are on.
Dad will probably be using one of the kegs for a while. It will be interesting to get his comparison after he get some time in with a keg.
This evening I used my outdoor deep fryer to fry some beautiful catfish along with a few other good eats. Boudin balls, hush puppies and shrimp. The rest of the meal consisted of potato salad and cole slaw with my homemade jalapeno cole slaw dressing.
These are the boudin balls I was rolling this morning when I got hungry and made that Quick Boudin omelette. I coated them with the panko bread crumbs right before frying them.
After frying. These came out fantastic!
The hush puppies which came out alright but they were better the last time I made them. Maybe because I didn't have any cream style corn this time.
The catfish with just a light coating of breading mixture.
These were some of the shrimp I used in last night's jambalaya and they were delicious.
Sorry, no plated pictures but it was a pretty darn good meal to say the least.
Last Edit: Jun 9, 2013 20:58:06 GMT -6 by Cajunate
This morning while doing some prep work for the fish fry this evening I got a little hungry. I was in the process of rolling boudin balls to be deep fried and thought it would make a good quick omelette. So I grabbed two of this mornings fresh eggs and did a quick scramble in the pan and added some boudin as the filling. A couple of slices of honey wheat toast later and I had a pretty tasty quick breakfast.
I could have used some left over jambalaya from last night but this was quicker and besides IF there's any jambalaya left by tomorrow morning I could have that then.