Feb 25 2016
It was my birthday, for the wife it's a chance to go out to
eat, for me I would rather stay home and cook a meal I want. Wednesday we went
to get our income taxes done and went to eat lunch. We had deep fried smelt at
a favorite Italian place Casa Lual in Lima. OH. They have it every year during
lent.
For my birthday Thursday my pickled pork was ready to make red
beans and rice. My recipe is an old recipe from the Frugal Gourmet and said to
be from an old Cajun Cook. For me it is the only way to fix red beans and
rice. It is pretty versatile and can be
made from any smoked sausage and the pickled pork. I had some good smoked jowl
bacon to add but a ham hock would be good done with the beans and then pull the
meat and add back.
For mine I cooked the beans for the three hours and then added
the bacon and the andouille from my butcher; after browning. I have sauted the
veggies before but this time just added them in; I added the green onions and
parsley the last 45 minutes. You need to stir the neans often to keep from
sticking to the pot. You have to have cornbread with this so I made some with
about a cup of shredded cheddar added. I served it with some rice and it was a
taste treat!
The red beans'
The cornbread
Browning some jowl bacon
The andouille
The pickled pork
Meat added to the beans
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