Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Originally posted by jaybird
Fugi. If I can figure out HOW to get it to you without it thawing(IF we have any left in the freezer, they haven't made any since January), I'm going to send you some special "Demick's Secret Recipe Homemade Boudin."

I'll send ya some Lutefisk & Pickled water melon rinds ROTFLMAO

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[Jolie Rouge]

Lutefisk & Pickled water melon rinds

had both of those.
The lutefish was nasty.
The pickled water melon rinds are pretty good. They were in a giftbasket a friend gave me when I was pregnant with Matthew - 10 different kinds of pickles - so Hubby wouldn't have to go out at 3:00 am. LOL It is a cute idea - wrapped each jar in pink or blue tissue with a few small rattles & baby booties.

[Jolie Rouge]

Chef Reece Williams'
Hot 'N Spicy Chicken Tenders

4 skinless chicken breasts
1 16-oz. jar Cajun Injector Cajun Hot 'N Spicy Butter marinade
1 10-oz. bag Cajun Injector Chicken Fry mix
Cajun Injector Cajun Shake seasoning
Cajun Injector Original Injector
Cajun Injector Cajun Batter Bowl

Pour four ounces of Cajun Injector Cajun Hot 'N Spicy Butter marinade into a measuring cup.
Wrap chicken breast in plastic wrap.
Inject one ounce of Cajun Injector Cajun Hot 'N Spicy Butter marinade into each breast.
Remove wrap.
Season each chicken breast with Cajun Shake seasoning.
Cut breast into finger size strips.
Pour contents of chicken fry mix into batter bowl and place breast strips on top of chicken fry mix.
Rotate batter bowl to evenly coat breast strips.
Heat fryer to 350 degrees. (Fry pot with a fry basket recommended) Place breast strips in fry basket.
Slowly lower basket into heated oil and fry three to four minutes. Remove and place on paper towel.
ENJOY!

[Jolie Rouge]

CHICKEN BAYOU TECHE

1 - 8 oz. chicken breast, butterflied
1/2 link smoked sausage
Poud chicken breat out, roll sausage up in chicken; toothpick the ends. Bake 25 minutes in a 350 degree oven.
1/2 lb. bacon, diced
1/2 cup onions, diced
1/2 cup flour
1/2 quart heavy cream
1 can Ro-Tel tomatoes
1 tsp. black pepper
1 tsp. cayenne pepper
2 tsp. granulated garlic
1/2 cup water
1/2 cup Parmesan cheese

Saute bacon until crisp.
Remove bacon and saute onions until tender.
Add flour and cook 3 to 4 minutes.
Add remaining ingredients.
Cook and spoon over top of chicken breast.


PEPPERJACK SHRIMP

shrimp, peeled, deviened, & split all the way to the tail
tasso, diced into inch pieces
pepper cheese, diced into inch pieces
bacon

Insert tasso and pepperjack into shrimp.
Wrap with bacon and insert toothpick to hold.
Roll in flour, dip into milk batter.
Roll in breadcrumbs once.
Deep fry 5 to 6 minutes at 350 degrees.

[Gumball1960]

I hate to repeat myself, but what IS boudin anyway??

[jaybird]

Boudin (boodan) is a cajun sausage, stuffed with pork, rice and spices (dahubby & bil also grind some (YECH) liver up in their's when they make it (twice a year) There's also boudin rouge (right Jolie?) that's a blood sausage and if I remember right from what Jolie said, it HAS to be fresh and it's hard to find (health regulations probably) I've only ever had it in links. Some friends used to live in Shrevesport LA and would bring it back to us, and dahubby's brother lived in Nacogdoches TX (very near the LA border) and he started concocting his own recipe when they moved up here 5 years or so. There's actually 'boudin stands' scattered along the highways in southern Louisiana from what I hear. You can grill boudin, it's very good that way. Technically it's fully cooked, so when we're in a hurry or lazy, we pop a couple links right in the microwave. Da dot and da son like to pop open the casings and eat it on saltines. Jolie's the one to tell us the "proper" way to eat boudin.

I know the last time dahubby and his brother made boudin (in January) I bought 50 pounds of very lean pork steaks, 10 or so pounds of liver, and it takes onion, parsley, celery, rice, tons of seasonings like Tony Chachare's (I THINK) and cayenne, salt, pepper, garlic.

OOOWEE it be good stuff!

[jaybird]

If you want to try a "fancy" boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.

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Navy Beans with Boudin

1/4 cup olive oil
1/4 cup minced garlic
1 lb dried navy beans
2 lbs boudin
2 tsp salt
1 or 2 cups Hot! Salsa of choice

Soak the navy beans over night. Cover the top of the beans in the pot or bowl with water at least 2" over the top. The next morning drain off the water. Put beans in your crock-pot and put in fresh water back in beans. Cover the beans over the top with 1" of water. Add 2 tsp. salt, 2 lbs. Satan's® Breath, Boudan Sausage. Cut the heat on high and cook beans for 1 hour. Cut the sausage into 1" links. Now add the sausage and 1 cup Salsa (for mild, 2 cups for hot) to the crock-pot and cook for 2 more hours. The salsa will be all the seasoning you need.

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Boudin Créole Ti Jacques
Le pain rassis est mis Ã* tremper dans de l'eau, qu'on extrait ensuite. Persil, thym et cives finement hachées sont d'abord mis Ã* roussir dans de la graisse de porc avec de l'ail pilé, puis mélangés au pain et au sang dans un récipient ; on ajoute cannelle, muscade, bois d'Inde, poivre en poudre et piment écrasé avant de bien mélanger le tout. Cette farce est ensuite mise dans des boyaux lavés et citronnés, qu'on attache Ã* la longueur voulue. Le boudin est ensuite jeté dans une eau préalablement portée Ã* ébullition avec un bouquet garni et un piment entier. La cuisson se fait Ã* petit feu en surveillant que le boudin n'éclate pas ; il est cuit lorsqu'en le piquant, il n'en sort plus de sang. ROFLMSAO!

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And for Fugi...


Boudin L'auvergnate

Intestines
Salt
Spices
10 lg Leeks
6 qt Pig's blood
6 Onions, white
2 lb Pork neck
1/4 lb Bacon, fat & unsalted
Spinach leaves
Parsley
2 c Cream, heavy
6 Eggs
Pepper
Apples
2 ts Mustard, prepared

Wash the intestines thoroughly and put to steep in a crock with
salt, spices, and the leeks split in two.

Collect the pig's blood in another crock. Stir for a moment; then
stand in a cool place.

Boil the onions. Cook the pork neck and the bacon, diced, in a cocotte, without salting. Add 2 handfuls of spinach leaves and parsley previously blanched in boiling water. Cook very thoroughly. Allow to cool, then chop finely.

To the finely chopped contents of the cocotte add the pureed onions, the eggs, and enough cream to make a paste, and stir well. Salt, pepper, and spice generously.

Mix all this with the blood. Fill the lengths of intestines with the resulting mixture, tying up one end first and also leaving enough empty space at the end you fill from so that it can be easily tied.

Stack the boudins in a cauldron. Cover with cold water, bring to a gentle simmer, and cook without allowing the water to boil.

When you can prick the boudins with a steel fork and no blood comes out, then they are sufficiently cooked. Take off the heat and allow to cool. Cut off lengths of cold boudin. Broil them on an oiled rack with grill as hot as possible, until the skin becomes crackly and caramelised.

Saute thick slices of apple in a pan with some unsalted bacon. When the apple sl;ices are well browned and cooked, pepper them, and add the mustard 2 tablespoons of cream.

AND...

JELLIED CALVES FOOT (P'TCHA)

* 2 lbs calves' feet, cut into 2-inch pieces (or beef neck bones)
* 1-1/2 qts (6 cups) water
* 1 large onion, unpeeled, quartered
* 1 large carrot, unpeeled, cut in half
* 8 large cloves garlic, peeled and sliced
* 2 large eggs, hard-cooked
* lettuce and tomato for garnish

1. In a 4 quart pot, place calves' feet, water, onion, carrot and the sliced garlic. Bring to a boil over high heat. Reduce the heat to a gentle boil, cover and cook for 3 hours. The cartilage should pull from the bones very easily at this point.

2. Use a slotted spoon to remove the vegetables and the bones from the
broth. Strain the broth through high quality paper towels or cheese cloth.

3. When cool enough to handle, cut off any meat and cartilage from the
bones. Grind or mince almost to a paste. Spread on the bottom of a 2 qt casserole (7x12 inches approximately).

4. Pour the strained broth into the casserole.

5. Slice the eggs into thin, even pieces, then carefully place them on top of the broth.

6. Refrigerate for a minimum of 6 hours, until the mixture gels. Just before serving, cut into squares. Serve on a bed of lettuce as an appetizer or a light lunch. Garnish with tomatoes if you like.

Variation: P'tcha with extra garlic:
Decrease the garlic in Step One to 2 cloves. In Step 3 mix a teaspoon of pureed fresh garlic with the meat and cartilage. Proceed as above.

[Gumball1960]

Boudin doesn't sound that bad at all. If I can stomach tasting my mother's homemade headcheese (I didn't like it but I did taste it) then the boudin wouldn't be that bad. My mother also likes limburger cheese that she cooks down with washed & drained cottage cheese, caraway seeds, and some salt. I can't see how she can eat the stuff because it STINKS!! When she makes a batch of that the whole house smells awful the rest of the day. I can see why she calls it Stink Cheese.

[Jolie Rouge]

Cheese Puffs

6 Tbsp. butter, cut into small pieces
1 cup water
1 tsp. salt
1 cup flour
5 eggs
1 cup cheddar cheese
Fresh ground salt and pepper

Combine butter, water and salt in pan and bring to a boil, stirring often.
Remove from heat and then add flour, stirring until the mixture is smooth.
Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter.
Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg.
While dough is still warm, mix in cheese, salt and pepper.
Preheat oven to 450 degrees.
Spray baking sheet with non-stick spray and spoon out individual dough/cheese puffs onto baking sheet.
Puffs should be about 1 to 2 inches around.
You can also spoon mixture into muffin pan that has been coated with non-stick spray.
Bake about 15 - 20 minutes until golden brown.



Baked Almond Chicken

1/2 cup flour
1 tsp. paprika
1 tsp. celery salt
1/2 tsp. curry powder
1/2 tsp. oregano
1/2 tsp. salt and pepper
6 boneless chicken breasts
1 cup whipping cream
1/2 cup dry breadcrumbs
1/4 cup butter, melted
1/2 cup sliced almonds

Combine flour and next 5 ingredients together.
Dredge each chicken breast in flour and seasoning mixture.
Place chicken in a baking dish and pour whipping cream around chicken.
Bake at 350 degrees for 40 minutes.
Combine bread crumbs and butter and sprinkle over chicken.
Top with almonds and bake another 10 minutes.
Serve over hot rice or pasta.


Stewed Eggplant and Tomatoes

1/4 cup butter
1 small sweet onion, chopped
1 eggplant, peeled and cut into 1-inch cubes
4 ripe tomatoes, peeled, seeded and chopped
1 tsp. fresh oregano
1 tsp. fresh thyme
Salt and pepper to taste

Place eggplant in a bowl and sprinkle with salt to draw out excess moisture for about 30 minutes.
Rinse in a colander with cold water and pat dry.
Melt butter in a large saucepan and saute onion until tender.
Add eggplant, tomatoes, oregano, thyme and salt and pepper.
Cover and simmer over low heat stirring frequently for 45-60 minutes.




Buttermilk Pie

1 9-inch piecrust
1/2 cup butter, softened
3/4 cup sugar
3 eggs, separated
3 Tbsp. flour
1 and 1/4 cup buttermilk
Juice of 1/2 a lemon
1 tsp. lemon zest

Bake piecrust for 10 minutes at 425 degrees until lightly brown. Allow crust to cool.
Meanwhile, beat butter and sugar together, add egg yolks and continue beating.
Add flour, buttermilk, lemon juice, and lemon zest and beat until smooth.
In a separate bowl, beat egg whites until stiff peaks form.
Fold into pie mixture and bake at 350 degrees for 45-50 minutes.
Cool before serving.

[jaybird]

Boudin Créole Ti Jacques
Le pain rassis est mis Ã* tremper dans de l'eau, qu'on extrait ensuite. Persil, thym et cives finement hachées sont d'abord mis Ã* roussir dans de la graisse de porc avec de l'ail pilé, puis mélangés au pain et au sang dans un récipient ; on ajoute cannelle, muscade, bois d'Inde, poivre en poudre et piment écrasé avant de bien mélanger le tout. Cette farce est ensuite mise dans des boyaux lavés et citronnés, qu'on attache Ã* la longueur voulue. Le boudin est ensuite jeté dans une eau préalablement portée Ã* ébullition avec un bouquet garni et un piment entier. La cuisson se fait Ã* petit feu en surveillant que le boudin n'éclate pas ; il est cuit lorsqu'en le piquant, il n'en sort plus de sang.


Boudin Créole Ti Jacques
The stale bread is put to soak in water, which one extracts then. Parsley, thyme and chives finely chopped are initially put to turn russet in lard with crushed garlic, then mixed with the bread and blood in a container; one adds cinnamon, nutmeg, wood of India, ground pepper and pepper crushed before mixing the whole well. This joke is then put in washed and citronnés bowels, which one attaches to the desired length. The roll is then thrown in a water carried beforehand with boiling with a furnished bouquet and a whole pepper. Cooking is made with small fire while supervising that the roll does not burst; it is cooked when while pricking it, it does not leave there any more blood.

Oui, oui, oui cheri!

[flute]

apple crisp
4 C apples, sliced
2/3 C packed brown sugar
1/2 C flour
1/2 C uncooked oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 C softned butter

Preaheat oven to 375. Place apples in pan. MIx rest & sprinkle on top of apples. Bake 30 pmin or until apples are tender & topping is golden brown. (bake longer for more apples) serve warm w/ice cream (please?)

HOpe I haven't already posted it..and if i have.......who cares