Game Day Feast E8: Beef Chili with Pickled Onions and Mango Salsa
This week's episode features the perfect Game Day food, chili. This version is my ground beef and pinto bean chili, topped with pickled red onion, mango salsa, and shredded cheese. This is slow-and-low cooking without the BBQ, but it's totally worth the wait!
How to brine your own pickle meat
Pickle meat is a South Louisiana staple when it comes to seasoning your favorite dishes such as red beans, greens, etc...But once you move out the area you will be hard pressed to find some locally or resort to paying and arm, leg, and your first born to have it shipped, so I decided to try my hand at making my own...I hope you enjoy this short video of the process. Final results in 4 days !!
Update: Meat appearance was grayish after brining which I will try to remedy with pink meat salt cure next batch also will decrease the vinegar by a half of cup because it was still a little vinegary after preboiling before adding to my cabbage.
How to make New Orleans Red Beans (2021 version)
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Red beans with pickle meat and smoked sausage in it. This recipe makes 2 pounds Red beans, enough to serve 20 people and it is delicious. Hope you all will give this recipe a try.
Direct recipe link
Red Beans and Rice 2018 Recipe video
Official Website for all recipes
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Chef Ryan Prewitt: U.S. Farm-Raised Catfish with Pickled Greens
Chef Ryan Prewitt of Peche Seafood Grill, New Orleans, LA, teaches you how to cook this menu favorite. You can’t go wrong with this dynamic (and surprisingly easy) combination of flavors.
Servings: 4 portions
Ingredients
For the broth:
• 2 cups chicken stock (or water)
• ½ cup white wine vinegar
• ½ cup sherry vinegar
• 4 tablespoons sugar
• 8 cloves garlic, sliced
• 1 small yellow onion, thinly sliced
• 4 dried hot chilies, such as thai or bird’s eye
• 2 bay leaf
• 2 teaspoons salt
• 1 bunch collards, cut into 1-inch square pieces
To finish:
• 1 ½ lbs. U.S. Farm-Raised Catfish Fillets, cut into 2-inch squares
• 2 cups cornmeal
• 2 cups white flour
• 1 tablespoon salt
• 2 teaspoons black pepper
• Peanut or vegetable oil for frying
Instructions
Combine all ingredients for the broth, except the collards, in a large sauce pot. Bring to a simmer and cook for about 15 minutes to soften the onions and allow the flavors to come together. Add the collards, return to a simmer and cook until just tender, about 5 minutes. Keep broth warm.
Meanwhile, combine the cornmeal and flour. Season the catfish pieces well with salt and pepper, then dredge in the cornmeal mixture. Heat a large cast iron skillet over medium-high heat and add enough oil to cover the bottom by about ¼ inch. Carefully add the catfish pieces, being careful not to overcrowd the pan. Cook in batches, if necessary. Pan fry the catfish until golden brown on both sides.
When the catfish is cooked, remove from the frying oil and add to the broth. Bring to a simmer and cook for a few minutes, then serve equal portions of catfish and greens in bowls.
Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe
Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe on Cooking With The Cajun ..... In Memory of My Mom and Dad!
Cooking With the Cajun is:
00:00 Red Beans and Rice
0:13 Washing the Red Beans for the Red Beans and Rice Recipe
0:25 Pan frying the sausage
1:38 CLOSEUP View of the Cooked Sausage
2:07 Add the diced ham
2:41 Time to add the Trinity (Onions, Celery, Green Bell Peppers)
3:58 CLOSEUP look at the finished Sausage
4:09 CLOSEUP look at the Red Beans and Rice with all ingredients combined and cooking.
4:57 Red Beans and Rice is brought up to a boil.
5:19 Time to SERVE after simmering for an hour and forty-five minutes.
5:58 HOT Alert
6:18 Thanks for watching
6:57 End Cards
Louisiana Style Red Beans and Rice Recipe with a Cajun accent. Hope you enjoy it.
Let me tell ya a little about Red Beans and Rice. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not from the Cajuns) traditionally served on Mondays with red beans, vegetables, spices, and pork bones as leftovers from Sunday dinner, cooked together slowly in a pot and served over rice. Some of the meats we used were ham, sausage, and tasso ham. Now if ya visit a local restaurant in New Orleans you might have a choice of meats such as Fried Chicken, Pork Chops, Sausage Links, Grilled Chicken Breast, and a ham bone. Back Pre-Katrina while working for Dixie Mill my co-workers and I would walk down to The Praline Connection for lunch on Mondays and have Red Beans and Rice with Fried Chicken or Grilled Pork Chops. It was really good!
Ingredients:
* 1 to 2 pounds of red beans (Laura Lynn UPC: 0 86854 02117 0)
* 4 Cups cooked Rice Laura Lynn UPC: 0 86854 00472 2
* The Trinity: (Sauce à la Mirepoix which is a buttery, wine laced stock garnished with an aromatic mixture of carrots (Cajuns use Green Bell Peppers (Trinity)), onions, and a bouquet garni.)
* 1/2 cups finely chopped celery (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped white onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped red onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped bell peppers (Fresh from Food City in Trenton, Georgia)
* 1 clove of chopped Roasted Garlic (Fresh from Food City in Trenton, Georgia (The Cajuns Holy Ghost added to the Trinity))
The Seasoning:
* 2 12oz ham hocks (3 lbs total from Suncrest Farms UPC: 7 06517 00308 3) or (1lb diced Ham)
* 1 lbs Smoked Sausage (2 lbs of Conch Original Smoked Sausage UPC: 0 12176 20010 8)
* 2 Bay leaves (Fresh from Food City in Trenton, Georgia)
* 3 Tbls Paul Prudholme's Pork Magic UPC: 0 47997 12330 5
* 1 Tbls Tabasco Sauce UPC: 0 11210 00001 8
Additional Ingredients:
* 4 Tbls Red Cooking Wine to deglaze (Reese Vintage Cooking Wine UPC: 0 70670 00805 7)
Time: 4 hours cook time
1. Cover beans with water, let stand over night. Drain.
2. Place ham hocks (1lb diced ham = less fat to skim), celery, onions, bell peppers, Bay leaves, and seasoning into large saucepan with 10 cups water. —(if other meats then cook them at this time)
3. Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.
4. Remove ham hocks from pan, set aside, skim fat from pan, discard. (I used 1lb diced ham)
5. Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.
6. If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.
7. Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY (I did not use the Ham hocks this time)
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#RedBeansandRice #CookingWithTheCajun #NewOrleansStyleRedBeansandRice
Pickled onions are the perfect diy gift for the cocktail lover in your life
Pickled onions are the perfect diy gift for the cocktail lover in your life
Fancy cocktail accouterments make for fantastic gifts, and these pickled pearl onions are great in a Gibson or atop chicken liver mousse. To make them, you only need ten minutes, a couple of bags of frozen pearl onions, red wine vinegar, and some sugar and spice click the link below to see which one...
Source: skillet