Foodgasms
- Thread starter tortoise
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HoHoBomb
Quippiquisset
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Recidiva
Harastal
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*positive vibes*
HB1965
Litster
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HoHoBomb
Quippiquisset
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The quintessential New Orleans dish, traditionally served on Mondays.
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)
I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"
YIELD: 8 servings
RED BEANS AND RICE
http://www.gumbopages.com/food/red-beans.html
1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
Pickled onions (optional)
http://www.gumbopages.com/food/red-beans.html
1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
Pickled onions (optional)
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)
I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"
YIELD: 8 servings
rosco rathbone
1. f3e5 2. g4??
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- Aug 30, 2002
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I've got this cookbook called "Harlem Really Cooks". I haven't tried any of the recipes yet, but I've spent a week copying nearly every one of them (200 pages).
One thing I like about it is that they use a lot of canned or frozen vegetables and stuff like garlic powder, onion powder, Italian seasoning....all the shit that would give Alice Waters nightmares.
I like Alice and all but hey.
One thing I like about it is that they use a lot of canned or frozen vegetables and stuff like garlic powder, onion powder, Italian seasoning....all the shit that would give Alice Waters nightmares.
I like Alice and all but hey.
rosco rathbone
1. f3e5 2. g4??
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Kissinggurl, I've got a whole stack of redbeans and rice recipes and I'm doing a little "America's Test Kitchen" of my own. THat gumbopages one is on deck. Have you actually made it?
Recidiva
Harastal
- Joined
- Sep 3, 2005
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A Recidiva Siting!
*squints at the name for a second then gets it, then waves with a smile*
Recidiva
Harastal
- Joined
- Sep 3, 2005
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A Recipe!
Ulaven got me this AWESOME stand mixer for Christmas.
Devil's Food Cake for the moistness.
Frosting for the butteriness.
Simple, yummy. Ode to a Stand Mixer.
DEVIL’S FOOD CAKE
Ingredients
Cake:
• 2 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature, plus more for the pans
• 2 cups plus 2 tablespoons sugar
• 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/4 cups water
• 1/4 cup milk
Directions
To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
Frosting:
FROSTING
Yield: Makes about 2 1/2 cups
Ingredients
1 cup (1/2 lb.) unsalted butter, at room temperature
4 cups (1 lb.) powdered sugar, sifted
1/8 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
Preparation
In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
Ulaven got me this AWESOME stand mixer for Christmas.
Devil's Food Cake for the moistness.
Frosting for the butteriness.
Simple, yummy. Ode to a Stand Mixer.
DEVIL’S FOOD CAKE
Ingredients
Cake:
• 2 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature, plus more for the pans
• 2 cups plus 2 tablespoons sugar
• 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/4 cups water
• 1/4 cup milk
Directions
To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
Frosting:
FROSTING
Yield: Makes about 2 1/2 cups
Ingredients
1 cup (1/2 lb.) unsalted butter, at room temperature
4 cups (1 lb.) powdered sugar, sifted
1/8 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla
Preparation
In a bowl, with a mixer (preferably fitted with whisk attachment) on low speed, beat butter, 2 cups powdered sugar, and the salt until blended. Add milk and vanilla; beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until incorporated. Turn mixer to high speed and beat frosting until fluffy and smooth.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
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lentil salad, yams, pickled beets, yellow rice done
red beans & rice, hoppin john on the stove
pepper corn bread, collards, brocoli vinagrette, salt codfish with peppers, fried fish still to go.
whew.
what got into me? why did i wake up this morning and take it upon myself to single-handedly make an entire baptist church pot luck supper?
i don't know. but i must keep going!
i need rum.
red beans & rice, hoppin john on the stove
pepper corn bread, collards, brocoli vinagrette, salt codfish with peppers, fried fish still to go.
whew.
what got into me? why did i wake up this morning and take it upon myself to single-handedly make an entire baptist church pot luck supper?
i don't know. but i must keep going!
i need rum.
rosco rathbone
1. f3e5 2. g4??
- Joined
- Aug 30, 2002
- Posts
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Funny you mention that...I bought all this onion powder, garlic powder and shit today.
More authentic.
I'm just cooking for the week.
cjh
orgone accumulator
- Joined
- Sep 18, 2004
- Posts
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i don't do it quite like that.
a month ago, i made about 8 quarts of pork rib jamabalaya and started filling the freezer baggies.
last weekend it was green chile stew.
i just load the freezer whenever i cook something that freezes worth a damn.
rosco rathbone
1. f3e5 2. g4??
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- Aug 30, 2002
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I've done that, but then I just eat the same thing every day until it's gone.
I'm trying for variety here with some vegetation...more healthy. I'll mix it up. Some may make it to the freezer.
Last thing I froze was chili with ho'made chili powder.
cjh
orgone accumulator
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- Sep 18, 2004
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that's why i freeze it.
did you get a snoot full of roasted chilis when you ground the powder?
rosco rathbone
1. f3e5 2. g4??
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Nah, I was careful.
Tasted pretty good but I think next time I'll make it way, way hotter, use a lot of the little hot ones.
cjh
orgone accumulator
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- Sep 18, 2004
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and anchos! lots of anchos. sweet, not hot, but such depth.
rosco rathbone
1. f3e5 2. g4??
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Ancho, Mew Nex and toasted cumin seeds, mainly.
Dag. I put extra butter and extra salt in my cornbread and that made it extra delicious.
I'm starting to "ge"t this "more is more" thing.
ksmybuttons
Push and Pull
- Joined
- Dec 1, 2001
- Posts
- 30,254
I've been eating at work. We are talking USDA meals. No salt, but totally adequate. Adequate. Isn't that a horrid word to use for food?
I find that making anything and freezing, and then adding fresh veggies when I go to eat it the next time always brightens up a frozen meal.
I find that making anything and freezing, and then adding fresh veggies when I go to eat it the next time always brightens up a frozen meal.
cjh
orgone accumulator
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- Sep 18, 2004
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yeah, i can see where you'd want to adjust the heat.
cornbread should never be mistaken for health food. you didn't use hot bacon drippings to grease the pan, did you?
rosco rathbone
1. f3e5 2. g4??
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I've actually tried that and it didn't seem to make much difference. I'm all about weeding out those kind of moves.
cjh
orgone accumulator
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it makes a huge difference if you are making cornsticks.
the trick, though, is that the grease has to be hot enough to cook the batter as soon as you pour it into the mold. it essential fries the batter and creates an amazing crust.
rosco rathbone
1. f3e5 2. g4??
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That's the kind of thing I'd have to learn cooking with someone.
cjh
orgone accumulator
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nah. get a small black skillet. heat up your grease so that it's hot enough to, hmmm, fry an egg. pour some in the mold. enough that there is a thin layer and not just a sheen. it has to be hot.
then pour the batter and put it in the oven.
works great with corn muffins, too.
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