Cajun Chicken Stew I got inspired by a forum buddy who posted up his mother in laws Creole Chicken Stew. Chicken thigh Celery Bell pepper Onion Garlic Chili Chicken stock Cajun seasoning Salt and pepper Green onion Browned the chicken Browned the roux and then adds the veggies. I chickened put on browning the tux more, things heat up so fast when it's already hot and I was afraid of ruining it and having to start again with little time and hungry bellies to fill. Everything mingling and percolating On the plate
Dry aged NY strip, asparagus and mashed loaded potatoes. Picked up some Truff salt, oil and hot sauce… highly recommend.
whoa looks so yummy! I have some truffle oil and never thought about using it in mash thanks for the idea
Going to make pulled pork for dinner tonight, normally I would put it in the smoker for 2-3 hours but it's 27 degrees outside right now. Took the easy way out and put it straight into the crockpot.
A few weeks ago I made my first legit roux and I chickened out with the color development, I didn't get it brown enough in fear it would burn. Tonight was the rematch. "Man vs Roux II" I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking" I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country. Cooking vessel: Dutch oven. Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in- Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced. Beer to deglaze Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend. Final product:
The key to a roux is, "Don't walk away" Never tried grape seed oil, I've aways used butter, flour and chicken stock.
Very true, I was watching it like a Hawk! the cookbook I used recommended the grape seed because the author (Isaac toups) said that sometimes when he doesn’t have enough time he’ll get the oil pretty hot to make the roux in a shorter amount of time. i love butter too, I think I’ll get it next time. haha lol thanks Nick!
Christmas Eve dinner, Pork tenderloin filled with homemade apple pie filling, brown sugar rub and wrapped in prosciutto. Tomorrow will be smoked prime rib
Turkey, Sausage, White Bean Chili So I figured it was time to make a double batch of my chili (Texans and their “chili don’t have beans” can hush up). Got a new 24qt pot that needed breaking in, plus my kids have been bugging me for it. Two large split turkey breasts, seasoned, cooked on top of onions (those will get turned into a slurry, and used to help cook the meat). Shedded, along with several pounds of bot hot, and sweet Italian pork sausage. Probably a gallon of stock, a couple of lagers, a dozen bell peppers, half a dozen onions, ten(?) cans of tomatoes, like two dozen cans of great northern white beans, a head of garlic, and a mix of home made chili powder and some atomic-level powder I found at a French market. Cooked it down for 5 hours. Sent from my iPhone using Tapatalk
The last thing I cooked was for NYE and I made BBQ bacon wrapped jumbo Shrimp. I had left over bacon and I tried the cooking bacon in a skillet with a little water and it came out so crispy! I put bbq sauce over the bacon too and they became bbq bacon chips Prep work: Final product:
Nick you have to make this! It’s so yummy . PreCook the bacon a little to give it a head start then wrap around raw shrimp and then add bbq sauce then I’m the oven 450 for 10-15 mins. Before wrapping the shrimp you could add a little Cajun seasoning first.
