Foodies BS Thread.

https://youtu.be/NLjmnXJ8cJE

 

Fried some catfish and hush puppies

 

Red boudin, rice and peas… with a milk porter.

 

Smoked a brisket over night for Easter dinner with the family today. Brisket, King City Pink beans from Rancho Gordo with a bbq seasoning, Oma’s potato salad and a green salad.

Been a bit since i smoked a brisket! Yum!!!

 

Simple, balsamic pork chop, spaghettini with gremolatta.

 

Never had boudin, would like to try it. Wonder if I can find it up here..time to make some phone calls I guess

 

@TreeFortRichard had a cajun place in mid east Mass I haven't been to. Otherwise I don't know of anywhere around here that does good Cajun. To be fair, haven't really looked.

 

Boudin comes in white, red, and other more modern versions (like the crawfish I had a couple weeks back). Red is a grandfathered thing as it uses blood, which can’t be pasteurized. If you find someone who does blood sausage, you may get them to make it. White boudin has grown where others will make it. If you can’t find and still want, PM and I’ll give you the name of my favorite. Since they started doing vacuum packing, I think they also ship now. I’ll. Have to look that up.

 

NOLA Cajun Kitchen
340 W Boylston St, West Boylston, MA


They only have BOUDIN BALLS which are delicious...

 

Easiest desert I think I’ve ever made! The only changes I made were, used a 2 qt. dish, did 3/4c for everything and they were out of blackberries so...
https://www.foodnetwork.com/recipes/ree-drummond/blackberry-cobbler-recipe-1925731

 

Eh, it gets complicated…

https://www.bourgeoismeatmarket.com/shipping-information/

 

That reminds me of “offshore cobbler”… something a deckhand taught me when the cook was sleeping and the late night crowd wanted a snack/dessert. In a casserole dish, dump can(s) of desired pie filling (apple, blueberry, berries, whatever), dump a yellow cake mix over it and cut slices of butter (you can use sticks, but commercial butter is way larger) and lay evenly over the top covering probably 60% of the top. Bake like a cake and remove when the crust develops and everything is bubbly. Voila… easy-peasy and no actual bakers are hurt in the making of this cobbler…

 

I do almost the exact same thing in a crock pot when I’m in a pinch ^^^

It’s so simple and so good.

 

Tempura shrimp and chicken fried rice.

 

Cobbler is a great camping addition. It's not necessarily as good because I tend toward canned for it since it's 10x easier to just chuck the cans in and send it.

But man, 4 beers in after a long day on the trails and just had a nice burger and relaxing by the fire - cobbler hits the spot.

 

Well...let's see the finished product!!!!!

 

I agree!
I used to live about a mile from a guy that had a rabbit raising operation, it looked similar to a chicken house. They would clean them, freeze‘em individually in bags of water and pack boxes to sell to Carnival Cruise Lines.
I stopped and asked him to sell me a box, he said he didn’t have any extra boxes but he opened his freezer and gave me 5 bags. I grilled them like chicken they were tasty!

 

Full disclosure, picture is from a couple of years ago. Easter Bunny used to be a staple in the house like venison for Christmas and pork for Mothers Day. Local buuny guy is not around any more so with it just being my son and I for dinner, roasted a chicken, mashed spuds, roasted root veggies with brown sauce.

My favourite way for cooking rabbit takes a couple of days of prep. I'll remove the legs, smoke them and then confit in olive oil (learned this from the chef where I was training - we I did pheasant legs for a pasta dish and he used the breast for an entree). When it comes time for final cooking, I shred the meat and reheat in a bit of brown sauce.

The rabbit loin is removed deboned whole, tricky as there isn't much flesh over the spine. Also be careful cutting through the spine as I took big chunk out of a 8" Wustoff when I did this at school (chef instructors Japanese knife master saved and reshaped the knife). Make a brown sauce with the bones. For final cooking of the loin, I've seasoned with juniper and rosemary or a black olive tapenade, make a roulade, wrap in seasoned and oiled foil to pan sear (it will brown through the foil) and finish in the oven.

I like serving with creamy polenta (10:1 liquid to corn meal), often with mushrooms (steep them in the liquid for a while before adding the corn meal) and brussel sprouts. For the sprouts I core and break them down to loose leaves, blanch and then saute with bacon and diced apple.

To plate, I put a healthy dollop of polenta in the middle of the plate, some shredded smoked leg meat on the polenta and sliced medallions of the loin on top of that. Drizzle with brown sauce. The sprouts go on ringing the polenta rabbit centre.

 

That's some fancy stuff right there. No sprouts for me, though, blech.

I love smoking pork shoulders and making pulled pork, but I always end up with a ton of leftovers. Decided to do something with them this time and made carnitas. They were quite the hit. Homemade burritos and street tacos!

 

Oh, yeah, whenever I make a butt I have to find the smallest one, and still vac seal half if not more.

If you have never tried it, pulled pork ragu is the balls. And while I'm on ragu, when I make it, I cut the tomatoes in half/quarters, cast iron pan oven for about 30 ish minutes at 350 ish, or grill, whatever, just cook 'em. Straight into the food processor, skins and seeds can just go in. Blend, done. Sometimes a skin works its way out, that's fine to remove but I don't spend the time to get the skins and seeds out anymore. Still comes out great, and 1000x better than the canned tomatoes