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Red Beans and Rice
Comments
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Here's one we did the other night, it's in a crock pot, but really good.
The next is on the stove top, but you could do it in the egg.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
That's a good recipe.
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Add 1 lb Ham and 1 lb Tasso and make a really good recipe.Pensacola,FL
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Whaler said:Add 1 lb Ham and 1 lb Tasso and make a really good recipe.
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Here are a few ideas. Chef J Folse always has great cajun recipes:
http://www.wafb.com/Global/story.asp?S=470806
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1213179&catid=1
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Richard Fl said:Here is a variation. Chef J Folse always has great cajun recipes:
http://www.wafb.com/Global/story.asp?S=470806
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nolaegghead said:Richard Fl said:Here is a variation. Chef J Folse always has great cajun recipes:
http://www.wafb.com/Global/story.asp?S=470806
Brighton, IL (North East of St. Louis, MO) -
Seems Chef Folse uses canned beans.I've always used dry Camelia brand red beans because I was told my many that it is what every self respecting Cajun uses.Also, tasso and andouille sausage are great. I have to drive 35 miles (one way) to Houston's only Cajun grocery to buy tasso.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Don't knock Blue Runner canned beans - they're out-of-this-world good. No one has a better canned red bean. I've tried to cook dried beans and duplicate them, but never have been able to. I'm sure, given time, I could, but they're a great addition for red beans dishes, and yeah, it's easy.
http://www.bluerunnerfoods.com/red-beans-and-rice.html
John Folse literally wrote the encyclopedia on Cajun and Creole cuisine - an 850 page monster.
http://www.amazon.com/The-Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717/ref=sr_1_1?ie=UTF8&qid=1350055816&sr=8-1&keywords=john+folse
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nolaegghead said:Don't knock Blue Runner canned beans - they're out-of-this-world good. No one has a better canned red bean. I've tried to cook dried beans and duplicate them, but never have been able to. I'm sure, given time, I could, but they're a great addition for red beans dishes, and yeah, it's easy.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I'm normally a snob about canned prepared stuff, but these are worth trying.
http://www.amazon.com/Blue-Runner-Cream-Style-16-Ounce/product-reviews/B00473JOLM/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1
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nolaegghead said:Don't knock Blue Runner canned beans - they're out-of-this-world good. No one has a better canned red bean. I've tried to cook dried beans and duplicate them, but never have been able to. I'm sure, given time, I could, but they're a great addition for red beans dishes, and yeah, it's easy.
http://www.bluerunnerfoods.com/red-beans-and-rice.html
John Folse literally wrote the encyclopedia on Cajun and Creole cuisine - an 850 page monster.
http://www.amazon.com/The-Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717/ref=sr_1_1?ie=UTF8&qid=1350055816&sr=8-1&keywords=john+folse
Brighton, IL (North East of St. Louis, MO) -
I think so. You use these as a starter base for red beans and rice. About a dollar a 16 oz can on Amazon. http://www.amazon.com/Blue-Runner-Cream-Style-16-Ounce/dp/B00473JOLM/ref=cm_cr_pr_product_top
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I don't tend to like canned things either, but I'm not opposed to trying these. Are they just beans, or are they already cooked down and seasoned?
Brighton, IL (North East of St. Louis, MO) -
They're seasoned and prepared. I'd say half the red beans you get at greasy spoons around town use these Blue Runners and add ham, sausage, etc. You can buy it in gallon cans at most groceries - that's how popular it is.
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Going to try my hand at making beans this weekend, but I'll have to check out these Blue Runners.
Brighton, IL (North East of St. Louis, MO) -
I'd be surprised if you couldn't find them in a Whole Foods or some gourmet shopping market.
The Blue Runner Chef is Frank Brigtsen and he owns and is the chef of one of the best restaurants in town - Brigtsens
http://www.nomenu.com/reviews/Brigtsens.html
http://www.bluerunnerfoods.com/our-creole-kitchen.html
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I will look. BTW, which is more traditional, pickled pork or ham/ham hocks?
Brighton, IL (North East of St. Louis, MO) -
That cajun pickled pork is actually cured - not vinegar pickled. It's basically tasso without the spice. I don't know what's more traditional - it's like gumbo - you put in whatever you have available.
I usually see diced ham and small pieces of sausage in the red beans, and they serve with sausage - frequently sliced down the middle and pan fried, or pork chop - breaded or just pan fried. Lately I've been going to a place that uses a blackened chicken breast as the meat side.
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nolaegghead said:I'd be surprised if you couldn't find them in a Whole Foods or some gourmet shopping market.
The Blue Runner Chef is Frank Brigtsen and he owns and is the chef of one of the best restaurants in town - Brigtsens
http://www.nomenu.com/reviews/Brigtsens.html
http://www.bluerunnerfoods.com/our-creole-kitchen.html__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I had this at one of my Boat Rally's made by a woman from the South and I couldn't get enough of it. It was awesome good.
Red Beans and Rice
1/2 cup celery finely chopped
1/4 cup onion finely chopped
2 16oz can kidney beans (drained)
1 pound package Hillshire Smoked farms cajun smoked sausage cut in cubes
3 cans beef broth
1/4 cup water
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 1/2 cup minute rice
Boil celery and onions until tender. Stir in beans, sausage, broth, water, and seasonings. (you may want to sample and add more seasonings to your liking). Bring to a boil and stir in rice. Cook on low heat until rice is done.
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In general (although there are no hard fast rules on this), the red beans are made on the "wet" side, the cut up ham and sausage are seasoning for it. This is ladled into a wide low-lipped bowl or deep plate almost like a thick soup. A big scoop of white rice is plopped right in the middle or side of the dish. It's ready to go at this point, but most everyone will add a protein, which gets dropped in the beans away from the rice. Sometimes it'll come on a plate on the side if it's a big pork chop.
Frequently you'll get toasted/buttered bread on the side.
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Now I'm really getting hungry.
Brighton, IL (North East of St. Louis, MO) -
My modus operandi when I'm cooking is to, once I figure out what I have and what I wanna make, is to look up a bunch of recipes, read them, then take the parts/ingredients I like, and the methods that make a difference (like roasting the spices/infusing oil in Indian) and then making up my own recipe with the ingredients I like, in the ratios I feel taste good.
For creole cooking, it's pretty easy. You start just about everything with creole mirepoix (celery, onion and bell pepper). If it's roux based, you make or buy roux and throw the mirepoix in it. For red beans, that's the main seasoning. Add beans, pork (sausage, tasso, andoille, whatever tastes good) and give it your own signature with whatever you feel will be good with it. Look at other recipes to get ideas. Keep it fresh, home cooked and you get a staple Monday New Orleans comfort food.
Sometimes I create a disaster, sometimes I make something absolutely delicious. But you learn something every time. Most important thing I've learned is it's impossible to remove salt. So I try to adjust that at the end.______________________________________________I love lamp.. -
nolaegghead said:My modus operandi when I'm cooking is to, once I figure out what I have and what I wanna make, is to look up a bunch of recipes, read them, then take the parts/ingredients I like, and the methods that make a difference (like roasting the spices/infusing oil in Indian) and then making up my own recipe with the ingredients I like, in the ratios I feel taste good.Be careful, man! I've got a beverage here.
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When you get as old as me the disasters are less frequent. SOHK
Steve
Caledon, ON
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travisstrick said:nolaegghead said:My modus operandi when I'm cooking is to, once I figure out what I have and what I wanna make, is to look up a bunch of recipes, read them, then take the parts/ingredients I like, and the methods that make a difference (like roasting the spices/infusing oil in Indian) and then making up my own recipe with the ingredients I like, in the ratios I feel taste good.
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Little Steven said:When you get as old as me the disasters are less frequent. SOHK
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When the wife lady cooks (almost never) and the recipe calls for a teaspoon of something, she gets the measuring spoons out and fills the teaspoon and then levels it off with a butter knife. I just dump whatever it is until I feel good about it.Be careful, man! I've got a beverage here.
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Do you do a lot of Indian? I'm pretty good at that
Steve
Caledon, ON
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