"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 01-29-2006, 12:10 PM   #1
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Cajun this weekend! 2/4/06

This is better if you cook it all afternoon. And so easy, even a petite enfant could do it.

1 lb dried red kidney beans
1 quart water
1 ham bone, or a couple of smoked ham hocks
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup chopped celery
1/2 t Tabasco
1 t salt
1/4 t thyme
1 bay leaf

Soak your beans. You can do the overnight way, but I never do. I follow the quick soak method that's written on the back of the bag.

Pour into a large heavy pot, and add everything else and let simmer until the beans are tender - at least 3 hours. Add water if you need to (water should barely cover beans).

Every time you go to check on your beans, stir and mash some of them against the side of the pot with your wooden spoon. Or you can take about a cup out, mash them, and add back to the pot until the whole mess thickens up. Around this time, take out your bone or hocks and remove the meat and add it back in.

forgot to say that I always use more Tabasco than this calls for!

Serve over hot white rice. Add a side of skillet-baked cornbread. If you can find good shrimp, boil a few for lagniappe (a term meaning "a little extra something") and place two on top of each serving.

__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-29-2006, 01:17 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Alix, will the beans and rice recipe above do?

I was thinking that maybe we (i.e., you, actually) should split this thread and start a new one with an approp thread title to get the recipes going.

I've got recipes for shrimp creole, crawfish etouffe, and various gumbos if anyone's interested. Remember though that these are like meatloaf, spaghetti sauce, crab cakes, etc. - everyone has the "authentic" recipe.

Another thing to remember is that a lot of this stuff starts with a roux - equal parts fat and flour - and the "trinity" - diced onions, celery and bell pepper added to the roux after it turns the color you want (blonde to mahogany).
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-29-2006, 01:25 PM   #3
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Go for it mudbug!! I love most cajun/creole foods, except crawfish. I can't get past that one.
__________________
texasgirl is offline   Reply With Quote
Old 01-29-2006, 03:50 PM   #4
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
I love the idea of going cajun! Hubby is cajun through and through. In fact, I've had to work hard to get him to branch out a bit - away from his cajun roots! But I must say, I love his cajun cookin'! We've been accumulating seafood for a seafood gumbo. As soon as I can find some fresh oysters, we'll be making a big ol' pot - can't wait! If anyone is interested, I'll post his recipe.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 01-29-2006, 03:52 PM   #5
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
callie, please do. I'm more of an enthusiastic fan than an expert.

Was checking my N'awlins cookbooks and found a recipe for oyster pie. Would hubby like that one?
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-29-2006, 04:00 PM   #6
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
oh, yeah! though i'm just as crazy about oysters!!! love 'em - but they are really hard to find around here. we'll be going to "the city" (2 hours away) in a couple of weeks and i should be able to get some there, but i really didn't want to wait that long!

i know hubby doesn't have a written recipe for his gumbo - so as soon as i can get him to slow down and give me some quantities, etc., i'll post in the soup forum. unless someone wants to start a cajun one.....
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 01-29-2006, 04:19 PM   #7
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Oyster Pie

from the best-titled cookbook I have, by Marcelle Bienvenu, who often collaborates with Emeril: Who's Your Mama, Are You Catholic, and Can You Make a Roux?

Two 9-inch pie crusts
4 slices of thick bacon
1/4 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped parsley
1/2 t cayenne pepper
salt to taste
1 quart oysters, drained
melted butter

OK, I'm gonna adapt the instructions to avoid getting in copyright trouble:

Cook dat bacon, get da grease off, crumble into petit pieces, put to da side. Cook les oignons in zee fat until mos' soft. Add parsley and cayenne, zen take off from da fire and put ever' 'ting in Memere's good mixing bowl. Put in oysters and mix de whole mess togedda, chere. Butter dat bottom crust, den pour dat good mix inta it. Check you seasonings. (Slap dose kids' hands away.) Put dat top crust on, and t'row inta a 375 oven for about 30 - 40 minutes.

Dey say dis pie feeds six, but mo' like t'ree hungry Cajun boys, for true.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-29-2006, 05:18 PM   #8
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
Copied and pasted with thanks, mudbug!

I'm on my way to the soup section to post seafood gumbo.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 01-29-2006, 05:46 PM   #9
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Cajun it is! My husband will be so happy! I'm going to make my seafood gumbo and red beans and rice. Recipes will follow shortly.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 01-29-2006, 06:16 PM   #10
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
RED BEANS AND RICE

2 tablespoons vegetable oil
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
Salt and cayenne, to taste
4 bay leaves
4 sprigs fresh thyme
1 pound smoked ham hocks
1/2 pound boiled picked pork meat
1 pound dried red beans, rinsed and sorted over, soaked and drained
3 tablespoons chopped garlic
10 cups chicken stock
4 cups cooked white rice
1/4 cup chopped green onions

In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions.

Yield: 8 servings
__________________

__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.