What's for dinner tonight?

Looking for a good Boudin recipe.

Not too spicey....no jalapenos please (allergy)

Any takers?

 

Just adjust the seasoning. Must be good.
http://duckcommander.com/recipes/cajun-boudin-ltmccullough2603

 

Ha Ha!
Thank you.

I was watching Duck Dynasty with my youngest when they mentioned Boudin......That's where the inspiration came from.

It's crazy that you linked their website to the recipe.

 

Let me know how they turn out.

 

Greek potatoes cooked in a foil pouch.

Greek chicken.. both liberally rubbed with Cavender's seasoning, a bit of olive oil and roasted.... a bit of onion and garlic..

A simply salad of Boston lettuce and endive.

Easy peasy.

 

I don't eat liver sausage.. In fact, I have to leave the house when it is cooked.. But, my kids would walk a mile barefoot for it.

 

I really enjoy boudin with easy over fried eggs and hot buttered biscuits. I pick up 10 lbs every time I go to Breaux Bridge, La to visit my oldest son and family.

 

When I run out here in Alabama and not making a trip to Louisiana I make by own.

BOUDIN
2 lb. pork (my butcher sells pork trimmins cheap so I use that when available)
1/2 lb pork liver
1 cup rice, cooked
2 cups onions, chopped
2 cloves garlic, chopped
1 stalks celery, chopped
3/4 cup green onion tops, chopped
1/3 cup parsley, chopped
1 - 2 tbs cayenne
1/2 tsp sage
1 tsp coarse black pepper
1 - 3 jalapenos

Cook meat until tender. I use a crock pot with minimum liquid. Remove meat from broth and add the onions and jalapeno cooking until soft. Reserve broth. Grind the meat, pepper and celery, chopped onion tops and parsley. Mix well and add about 1/2 quarts of broth. I don't use casing so I make meat balls from the mixture, roll them in flour and cook for 20 minutes in a double boiler. I usually make two or 3 times the recipe and I place all the balls we aren't going to ear right away on a tray covered with waxed paper and freeze them individually. After hard frozen I put them into a freezer zip lock bag and keep frozen until I am ready to eat them again. I also use the canned green chilis instead of jalapeno if I don't want them too hot. Also, some times I roll the balls in flour and fry them.

 

Sounds like a great recipe.
I don't use casing for any sausage either. Its an unnecessary step in home cooking.

 

Ham and Sausage Jambalaya tonight, With crusty bread and salad.

 

Anyone have any low/no carb recipes?

 

pizza and cheesey bread

 

I made this up last night and it is evil delicious. Serves four.

4 bone in thighs with skin.
1-2 tbsp olive oil. Enough to cover the skillet.
They have no carbs.
Sauce:
Butter (1/4 stick) .025
Pino Grisio (1 glass) .8
Coconut milk (1/5th can) 1.0
Garlic 3 cloves 2.5 (sliced, can be kind of thick)
White Grape Juice (splash) est 1.0 from 38g in 1 cup

carry the one... and that is 5.325g of carbs, or 1.3g carbs per serving if you apply the sauce liberally. Being a conservative, I end up with half left over. It is very tempting to drown the chicken in this, but I just like it to enhance the flavor.

Pan sear the chicken in the olive oil over a low-medium heat for about 20 min with lid. Skin should be brown and crispy and chicken cooked all the way through. Salt and pepper... maybe throw some rosemary around.

Mix the sauce ingredients in the hot pan sans olive oil and put on high heat. Start stirring a minute or two in, keeping the sides from skinning. The coconut milk and sugars from the wine and grape juice will start begin to thicken and the color will darken. Do not burn, do not undercook. Takes a few minutes. The garlic will not brown, but acts more like a sponge, soaking up the flavor of the sauce and disintegrates in your mouth.

It is hella good. Not THE most healthy thing, but really not that bad either. No-carb sides are hard to think of.

 

Sounds yummy, will try

 

Grilled lamb chops, twice baked potatoes, romaine salad.

 

I had a Porterhouse Steak the size of TEXAS....cooked on my Grill....coated with my special RUB....and along with had Grilled Native Hadley, Massachusetts ASPARAGUS....which I pained on a Lemon-Butter Sauce and Grilled Vadalia Onion's....cut in half and salt, pepper, olive oil, garlic, and rub stuff.

as this was SURF AND TURF....although the SURF came from a steam by my home as I caught 4 Brook Trout and gutted them...salt, pepper, olive oil, garlic....then filled the fish cavities with fresh herbs from my Garden as Thyme, Parsley, Chives and slices of fresh garlic were stitched into the fishes stomach area.

To Drink...FROZEN WATERMELON MARGARITAS!!!

YEEEEHAAAW!!

AboveAlpha

 

Got a new crepe recipe that I want to change around a bit...scallions, some spices....
http://lidiasitaly.com/recipes/detail/1332

May be there is a Chicken Tagine coming up

 

I have this FANTASTIC recipe for Grilled Chicken with PEAR SAUCE!!

You can do this with DUCK as well and I use it with Pheasant and Grouse as I hunt.

Bu a can of pealed Bartlett Pear Halves in sauce.

Buy 2 young small Chickens at the Butcher Shop...there should be absolutely NO YELLOW SKIN of any kind on these 2 chickens.

Cut the 2 chickens in half.

Take the can of pears and place in blender.

Add to blender 4 whole pealed garlic cloves and 1 whole Jalapeno Pepper.

Also add a splash of Orange Juice squeeze in juice of half a lemon and add 1 tablespoons of Orange Peal Zest and I tablespoon of Lemon Peal zest.

BLEND.

Take Chicken and stuff....UNDER THE SKIN....chopped parsley, sage, thyme, chive and rosemary to your taste....herbs soaked in olive oil....use xtra-virgin olive oil upon skin as well.

Add some of this to outer skin and salt, pepper, garlic powder both sides of chicken halves.

Place in pre-heated gas oven 350 degrees...electric...375 degrees F.

Cook for 30 to 40 minutes depending on your oven.

Take out and glaze with Pear Sauce.

Make sure you only leave chicken in the oven long enough for pear sauce to stiffen and adhere like PAINT.

DO NOT BURN!!!

AboveAlpha

 

Kabobs with Ham, green pepper, and pineapple.
Basmati rice,
Spaghetti squash.
And a baguette.

 

Turkey meatball subs (pork Italian sausage to kick up the taste)
Ciabatta bread sub buns toasted with garlic butter
Homemade Marinara topped with Mozzarella
Cheese and oregano homemade fries
Cold corn salad

 

Some fun stuff. How do you make the fries? Do you use fresh or dried oregano and what cheese do you prefer?

Got some good grilling recipes? Anyone grill fruit? Good stuff.

 

I'm making my sixth or so try on making bone stock, this time with beef marrow bones.

First few tries I was using balsamic vinegar instead of apple cider vinegar, beef knuckles or chickens instead of marrow bones and not roasting the bones in the oven first. Any one by itself should not make much of a difference but I've had some very limited success... I am excited though because this time I think I am doing everything right. The very first time I did it, it came out great and I happened to be using marrow bones that time.

 

3 large white potatoes, sliced thin
place slices in large bowl and coat with olive oil
3 tbs. dried oregano
hand toss to coat fries completely
bake at 350 for 30 minutes
turn oven up to 450 and cover fries in Parmesan/Monterey Jack shreds
bake for 10 minutes or until cheese is melted

 

I bought an electric smoker.....and I LOVE it


I made the best chicken of my life, yesterday. And I've made ALLOT of chicken.

I highly recommend this product.

 

Smoked Chicken
Mushroom Risotto
Tandoori Cauliflower
Cesar salad