Red Beans and Rice

[Silvertree]

Decided to make Red Beans and Rice tonight, its a 3 hour simmer of stuff with Cajun sausage, pour that over fresh steamed rice.

Costs nothing to make and tastes like Haute Cuisine, that's French the high kitchen Fez, not high in the kitchen, we drink after the food is served:laugh3:

[neolitic]

Why wait?..........

[Eieio]

Why wait?..........


I cook better drunk.. Never hurts to add some to the pot either.. 4 for me, one for them. :grin:

[nEighter]

that is straight up good grub!

[orson]

Decided to make Red Beans and Rice tonight, its a 3 hour simmer of stuff with Cajun sausage, pour that over fresh steamed rice.

Costs nothing to make and tastes like Haute Cuisine, that's French the high kitchen Fez, not high in the kitchen, we drink after the food is served:laugh3:

You're cheating! The rice and beans ought to be cooked with the meat and the meat should be a thin cut with a bone, traditionally oxtail.

I'm sure it'll be 'licious though. :grin:

[Silvertree]

Yeah, I had to substitute, my Jasmine rice is steaming right now and as soon as that's done its chow time.

Got some Ciabatta for the bread. Can't go wrong there and Babe, my ox is thrilled I didn't use oxtail.:grin:

[fez-head]

Decided to make Red Beans and Rice tonight, its a 3 hour simmer of stuff with Cajun sausage, pour that over fresh steamed rice.

Costs nothing to make and tastes like Haute Cuisine, that's French the high kitchen Fez, not high in the kitchen, we drink after the food is served:laugh3:

MMM MMMM good.

Every time we boil or BBQ prawn we cook Cajun dirty rice with green peppers, red peppers, sliced onion, smoked sausage and baby portabellas all thrown in the pot. Then Texas toast with mozzarella cheese on top. Good stuff right there.

Damn you Frenchy.... now i'm hungry again.

[Bodger]

Grits and grillades (GREE-yahds) for breakfast. There was a joint in the German section of New Orleans that had the best. Guaranteed to cure a hangover.

It ain't easy, but it's worth it!

New Orleans Cuisine Recipe - Grillades & Grits

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon cayenne Pepper
½ Cup Flour seasoned
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Julienned
1 Red Bell Pepper, Julienned
2 Ribs Celery, Julienned
3 Cloves Garlic, Chopped
2 Cups Beef Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
2 Fresh Bay Leaves
1 Tablespoons Red Wine Vinegar
Crystal Hot Sauce to taste
1 Tablespoon Corn Starch (whisked together with 1 Tablespoon Water)
1/4 cup Flat Leaf Parsley, chopped
1/2 cup Green Onions, thinly sliced on the bias
Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper.

Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning.

Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Wprcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot.

Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.

Serves 4

[Silvertree]

Man O Man, it was good, even my daughter went back for seconds.

I think I got some Redneck blood in me. Sure as hell got enough French, when I was in Louisiana I went into Cajon country and partied with the Frenchies all the time speaking French if they did.
They treated me like family and the truth is I am a direct descendant from some of the same families.

They got a bad deal coming with this oil spill.

[neolitic]

Grits and grillades (GREE-yahds) for breakfast. There was a joint in the German section of New Orleans that had the best. Guaranteed to cure a hangover.

It ain't easy, but it's worth it!

New Orleans Cuisine Recipe - Grillades & Grits

2 lbs Round Steak
2 teaspoons Kosher Salt
¼ teaspoon cayenne Pepper
½ Cup Flour seasoned
2 Tablespoons Creole Seasoning
3 Tablespoons Vegetable Oil
3 Tablespoons Unsalted Butter
2 Medium Onions, Julienned
1 Red Bell Pepper, Julienned
2 Ribs Celery, Julienned
3 Cloves Garlic, Chopped
2 Cups Beef Stock
3 Tbsp Homemade Worcestershire Sauce
2 Cups Tomatoes, Chopped
2 Fresh Bay Leaves
1 Tablespoons Red Wine Vinegar
Crystal Hot Sauce to taste
1 Tablespoon Corn Starch (whisked together with 1 Tablespoon Water)
1/4 cup Flat Leaf Parsley, chopped
1/2 cup Green Onions, thinly sliced on the bias
Salt & Pepper to taste
1 Recipe of Grits made according to the Package Instructions

Pound the Round Steak on both sides to about ½ inch thickness, then cut into 4 inch squares. Season the grillades with the salt & cayenne pepper.

Combine the flour and Creole Seasoning, dip the Grillades one at a time into the seasoned flour and shake off any excess. In a cast iron dutch oven, heat the vegetable oil over medium heat until very hot, but not smoking. Brown the Grillades well on both sides without burning.

Transfer the Grillades to a plate. Drain off the vegetable oil and melt the butter over medium heat. Add the Onions, Bell Pepper, Celery, and Garlic and, stirring frequently, cook until the vegetables are soft but not brown. Stir in the Beef Stock, Wprcestershire, Tomatoes, and Bay Leaves; bring the mixture to a boil. Reduce the heat to medium-low. Return the Grillades and the accumulated juice from the plate back to the pot.

Submerge the Grillades in the sauce and simmer for about 1 ½ hours or until they're very tender. When the Grillades are tender remove them to a plate and bring the sauce to a boil. Add the corn starch mixture and whisk until the sauce is slightly thickened. Stir in the parsley, 1/4 cup of the green onions, red wine vinegar, hot sauce, and salt & pepper. Mound the Grits on 4 heated plates and divide the steaks on top of the Grits. Pour the sauce over the Grillades & Grits, top with the remaining Green Onions and serve immediately.

Serves 4

How the hell you gonna do that
with a hangover?


Wouldn't matter,
lookin' at the grits would
make me puke anyway.

[Bodger]

How the hell you gonna do that
with a hangover?


Wouldn't matter,
lookin' at the grits would
make me puke anyway.


Ya gotta go out for 'em when you're hungover. Or better yet, stay up all night at Madame Tinkertoy's House of Blue Lights and then hit the grillades before sleeping it off all day. All that grease and hot sauce will set you right, head off that hangover before it takes hold.

Ain't a thing wrong with grits boy, you just got raised up too far north of the Ohio. :grin:

[ChrWright]

In the words of the immortal Sir-Mix-a-Lot:

"Give me a sista I can't resist her. Red beans and rice didn't miss her. "

:grin:

[neolitic]

........
Ain't a thing wrong with grits boy, you just got raised up too far north of the Ohio. :grin:

Darryl, "Ya know this here corn just
needs somethin'."
Other Darryl, "Yeah, I know!
Let's soak it in lye!"
Darryl, "Hmmm, still needs somethin'."
Other Darryl, "Yeah, we can dry it out,
grind it up, and mix it with water til
it's really nice and slimy!"
Darryl, "Gee, this is way better than
what Uncle JimmyRay does with his corn!"

I feel no need for a breakfast side
that looks like a baby puked on my plate. :grin:

[Bodger]

Darryl, "Ya know this here corn just
needs somethin'."
Other Darryl, "Yeah, I know!
Let's soak it in lye!"
Darryl, "Hmmm, still needs somethin'."
Other Darryl, "Yeah, we can dry it out,
grind it up, and mix it with water til
it's really nice and slimy!"
Darryl, "Gee, this is way better than
what Uncle JimmyRay does with his corn!"

I feel no need for a breakfast side
that looks like a baby puked on my plate. :grin:

You got to mix in some cheese and ham now again. That makes it look like dog puke. :laugh3:

[kornerking]

Darryl, "Ya know this here corn just
needs somethin'."
Other Darryl, "Yeah, I know!
Let's soak it in lye!"
Darryl, "Hmmm, still needs somethin'."
Other Darryl, "Yeah, we can dry it out,
grind it up, and mix it with water til
it's really nice and slimy!"
Darryl, "Gee, this is way better than
what Uncle JimmyRay does with his corn!"

I feel no need for a breakfast side
that looks like a baby puked on my plate. :grin:

That's how they make that Norwegian delicacy. Lutefisk. Except they use fish instead of corn. Almost as good as blood sausage or pork rinds.

[Greg from K/W]

Red Beans and rice is actually a perfectly ballanced meal. It is high in protein and carbs. Many trainers use that for a preworkout meal and post work out. Very low fat and high in fiber.

[Bodger]

Damn necrothread. I thought Slivertree and Neo both were back for a second there.


Messin' with an old man's head. Shame. :laugh3:

[DavidC]

We should host an old timers day and have those guys back for a guest visit.

Good Luck
Dave