Salado recipes.

DMW · March 2015

@nolaegghead I want that boudin recipe. I told my wife about it and now I need the recipe.

SGH · March 2015

nolaegghead said:
Hair of the dog.

Speaking of hair, get a hair cut hippy

nolaegghead · March 2015

I got @SGH a booth next to the Hooter's booth at the crawfish competition and he calls me dirty hippy!!

henapple · March 2015

DMW said:

@nolaegghead I want that boudin recipe. I told my wife about it and now I need the recipe.

You told your wife about his sausage?

SGH · March 2015

nolaegghead said:

I got @SGH a booth next to the Hooter's booth at the crawfish competition and he calls me dirty hippy!!

You know I'm messing with you brother. Hell, I have a afro so I'm one to be talking.

travisstrick · March 2015

DMW said:

@nolaegghead I want that boudin recipe. I told my wife about it and now I need the recipe.

The chorizo was the stand out for me.

texaswig · March 2015

Boudin was the best I've ever had. but it was all good.

caliking · March 2015

I vote the boudin tops as well.

JohnInCarolina · March 2015

The fried boudin balls were damn good as well.

DMW · March 2015

JohnInCarolina said:

The fried boudin balls were damn good as well.

Those should be illegal in most states...

Mickey · March 2015

JohnInCarolina said:

The fried boudin balls were damn good as well.

I'm still not so sure. Linda made me stop at 5.

theyolksonyou · March 2015

What is a boudin, and do you have to kill it to harvest the balls?

Mickey · March 2015

theyolksonyou said:

What is a boudin, and do you have to kill it to harvest the balls?

Only on the male ones.

Eggcelsior · March 2015

I went to the Google and googled boodan.

Yup.

nolaegghead · March 2015

DMW said:

@nolaegghead I want that boudin recipe. I told my wife about it and now I need the recipe.

@DMW I sort of read a few recipes and figured out there was a lot of variation so really anything goes, but here it is to my best recollection.

5 pounds pork butt with all the fat. Cut in 1" cubes. Or strips. Doesn't matter. I threw in some bacon to add even more fat. No fat is wasted. Retain all.

1 pound liver. Any kind. This is optional, use less or more if you like/dislike it. I used beef but pork is more traditional to cajun cooking. (couldn't find pork liver).

Boil the pork in the least amount of water you can, like 4 cups. Put a lid on it. You can put some garlic, onion, celery and peppers in there if you want. Make sure you salt the water. Cook for an hour. Then throw in the liver, cubed and cook until tender. Maybe 15 to 30 minutes more.

Strain the solids out of the boil and retain the liquid. Cool that sh*t down, then run it, and optionally the veggies, through your grinder with a medium die. Must be cooled down. I added my veggies fresh but you can do it both ways.

Cook about 8 cups of white rice. You can play around with the rice ratio, and I've seen people use jasmine, brown, etc. This is white boudin, I use white rice. I boiled the rice in a massive excess of water, southern style. Strained out the water. Let the rice cool down.

In a big-assed container, mix all the above with any combination of the following. Add any amount you want. I don't believe in measuring the spices, and veggies and spices are that to boudin. All this is chopped up fairly fine. You can use a food processor but I just used a knife.

Cook until soft, in the right order, in some fat or butter:

garlic
green onions
peppers (bell, jalapano, habanero, roasted, raw, whatever you like)
celery
white onion
parsley (don't cook that or not much)
salt
black pepper

Season with cayenne pepper (or any pepper you want).
powdered bay leaf (or whole in the saute)
red pepper flakes

You don't have to cook the green onions or parsley, I didn't.

Add all this stuff together and mix by hand. Use the liquid you reserved from boiling the meat to add moisture and get a nice consistency. Make sure you get ALL the fat in there. Adjust the spice and salt, mix more. It's safe to eat to taste test. You can cook it a bit to see how it tastes hot.

Stuff.

Drink.

Eat.

You can steam it, cook it on the egg, put it on your exhaust manifold, whatever you want.

JohnInCarolina · March 2015

@nolaegghead - you sir, are a mensch!

nolaegghead · March 2015

Thank you John, giver of the highest compliment.

But,

https://www.youtube.com/watch?v=CKhYoeC-X-Q&list=PLtpdkTqCvQ4S0ZiIWDKW4QqiHzcjdFGGs

PNWFoodie · March 2015

The Cen-Tex Smoker said:

henapple said:

I'm still drinking. ..it's not over till I say it's over.

Me too. I'm afraid to quit. I might die.

I kind of felt like that, lol.

PNWFoodie · March 2015

I think the cauliflower recipe may have been from @mollyshark? Maybe? I also really want the breakfast casserole recipe from @sancho65 's lovely wife. Pretty please?

nolaegghead · March 2015

I asked my mom to make shrimp cauliflower salad. Nuffin egg related, just something I like that's been in the family for generations and to feed the masses with a side.

Photo Egg · March 2015

PNWFoodie said:

I need that awesome cauliflower recipe! Please? I don't even like cauliflower! (And yes, I am finally recovering enough (barely) to start posting. Now if I can just figure out the darn pic thing!!!)

The one you were telling me about at the fest was made by Mollyshark.
You would have a better chance getting her on the other forum. She does not post much but I think she watches and would gladly respond.

islanderegger · March 2015

DMW said:

Here's mine. I didn't follow a recipe, but here's what I did from what I can remember.

Shepherd's π
Ingredients
3# Potatoes (a bit too much, 2.5# would probably been good)
2# Ground meat (I used beef, lamb would be more authentic)
Butter
Half & Half
Veggies (I used a 16oz frozen mixed veggie bag. It had corn, green beans, carrots)
Large onion
2 garlic cloves
Salt
Pepper
Dizzy Pig Cow Lick
Beef Broth
Flour
Oil
Mashed Potatoes
Peel potatoes
Coarse dice
In a pot of water
Bring to boil - I tried a butane burner, with the wind, didn't work. Moved the whole thing to a 450* egg setup indirect. That worked.
Boil until mostly soft
Drain, add salt & pepper
Mash
Add butter and half & half
Mash until getting smooth
Add more butter and half & half
Mash until nice and smooth
You can whip them if you want, I didn't.
Meat Filling
Heat cast iron skillet over egg
Add oil
Add diced onion, saute until translucent
Added diced garlic, saute for a minute
Add ground meat and brown,
Add DP Cow Lick, stirring and breaking up as needed
Add beef broth and stir
Sprinkle flour over and stir, adding additional flour as needed to thicken
Add veggies and stir together
Let the entire thing simmer to reduce and thicken a bit
Assembly
Put meat filling in 9 x 13 disposable aluminum pan
Add mashed potatoes as topping, starting from the outside edges.
You want to "glue" the edges with potato and then fill in the center
Don't be afraid to be generous with mashed potato, fill pan almost to top
With a spatula, if you have one, otherwise back of a spoon, smooth the potatoes out
Dollop butter on top of potatoes. Small amounts in many spots is better than a few big butter pats
Put on egg at around 400* indirect until potatoes are golden crispy, about 45min or so. If the color isn't setting like you want, crank the heat, but watch it when you do, you can brown the butter on the potatoes real quick
Remove and rest for at least 10 minutes before serving

We riff on this and use it for leftover chicken as well, subbing various things in the meat filling. Tweak it to what you like.

I made this last night, smoked on the egg with tequila barrel chunks. The two of us almost ate it all, it was awesome.

DMW · November 2015

nolaegghead said:

DMW said:

@nolaegghead I want that boudin recipe. I told my wife about it and now I need the recipe.

@DMW I sort of read a few recipes and figured out there was a lot of variation so really anything goes, but here it is to my best recollection.

5 pounds pork butt with all the fat. Cut in 1" cubes. Or strips. Doesn't matter. I threw in some bacon to add even more fat. No fat is wasted. Retain all.

1 pound liver. Any kind. This is optional, use less or more if you like/dislike it. I used beef but pork is more traditional to cajun cooking. (couldn't find pork liver).

Boil the pork in the least amount of water you can, like 4 cups. Put a lid on it. You can put some garlic, onion, celery and peppers in there if you want. Make sure you salt the water. Cook for an hour. Then throw in the liver, cubed and cook until tender. Maybe 15 to 30 minutes more.

Strain the solids out of the boil and retain the liquid. Cool that sh*t down, then run it, and optionally the veggies, through your grinder with a medium die. Must be cooled down. I added my veggies fresh but you can do it both ways.

Cook about 8 cups of white rice. You can play around with the rice ratio, and I've seen people use jasmine, brown, etc. This is white boudin, I use white rice. I boiled the rice in a massive excess of water, southern style. Strained out the water. Let the rice cool down.

In a big-assed container, mix all the above with any combination of the following. Add any amount you want. I don't believe in measuring the spices, and veggies and spices are that to boudin. All this is chopped up fairly fine. You can use a food processor but I just used a knife.

Cook until soft, in the right order, in some fat or butter:

garlic
green onions
peppers (bell, jalapano, habanero, roasted, raw, whatever you like)
celery
white onion
parsley (don't cook that or not much)
salt
black pepper

Season with cayenne pepper (or any pepper you want).
powdered bay leaf (or whole in the saute)
red pepper flakes

You don't have to cook the green onions or parsley, I didn't.

Add all this stuff together and mix by hand. Use the liquid you reserved from boiling the meat to add moisture and get a nice consistency. Make sure you get ALL the fat in there. Adjust the spice and salt, mix more. It's safe to eat to taste test. You can cook it a bit to see how it tastes hot.

Stuff.

Drink.

Eat.

You can steam it, cook it on the egg, put it on your exhaust manifold, whatever you want.

I am going to make this boudin on Saturday. Thanks for the precise measurements on the ingredients @nolaegghead

nolaegghead · November 2015

@DMW - Sorry man, I advocate learning how to cook by feel over formulae.

Adjust ingredients the way you like it and own the motherf*cker.

DMW · November 2015

@nolaegghead - Thanks, I just wanted to get the salt ratio right, found a ratio for it. I'll go by feel for everything else, I'm gonna own that b!0tch.

Salado recipes.

Comments

Shepherd's π

Ingredients

Mashed Potatoes

Meat Filling

Assembly

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