Red Beans and Rice, Cajun Style

Cajun Red Beans and Rice, once a Sunday stable. Sunday was wash day, and chores day. It was easy to put on a pot of beans and throw in the ham bone from Saturday’s dinner. Red Beans and Rice is a meal, not a side dish and goes very well with a nice green salad.

You can use red kidney beans or red beans.  I prefer red beans. I also make a double batch and freeze a couple of quarts for a surprise meal down the road.

Here are 2 pounds of red beans that have soaked overnight. The soaking softens the beans as well as removing the sugars that cause flatulence.

The drawback to the traditional soaking is the loss of flavor.

If you choose to not presoak your beans, be prepared to add more liquid during the cook and to extend the cooking time.

Either way, sort through the beans to remove all floaters, and foreign stuff like twigs, sand etc.

The next step is to saute the onions, garlic and green onions.

One of the fastest ways to ruin the edge of your knife is to scrape the cutting board, here I use the back of the blade, maintaining the cutting edge.

The recipe I am following came from the Time-Life Foods of the World cookbooks dating back to the 1970’s. It should also be noted that this is a Cajun, not a Creole recipe.  Think of Cajun as country and Creole as city.

The recipe is located at the bottom

What prompted me to make this for dinner was a stop for a snack in Hubbard, Oregon, home of Voget Meats.  They make some of the best smoked sausages and smoked pork chops that have ever graced my table. In their showcase where these ham hocks and they they left with me, along with my beef stick.

about 20 minutes before the beans are finished, remove the hocks and let cool down, Strip off the meat and return the ham to the pot.

We served this with white rice and sprinkled a little green onion on top.

Earlier I mentioned that this was Cajun, not Creole. If it was prepared in a New Orleans restaurant then it would have been a fancier version, as there might be Andouilli Sausage, more peppers or additional hot, hot sauce.

Instead of the onions, the Holy Trinity would have been the base. Basil, sage, parsley would have added an additional layer of flavor. The list of changes could go on.

I feel if you want to really experience great Louisiana cooking you should start in the country and progress to the city.  I love it all, well maybe not Okra.

 

RED BEANS AND RICE
Serves 4-6

6 cups water
1 pound dried small red beans or 1 pound dried red kidney beans
4 Tbsp. butter
1 cup finely chopped scallions, including 3-inches of the green tops, divided use
1/2 cup finely chopped onions
1 tsp. finely chopped garlic
4 cups water
1 (1 pound) smoked ham hock
1 tsp. salt
1/2 tsp. freshly ground black pepper
6 to 8 cups freshly cooked long-grained rice (for serving)

In a heavy 3-4 quart saucepan, bring 6 cups water to a boil over high heat. Drop in the beans and boil briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour. (Alternatively, you can soak the beans over night in water.) In either case, drain and rinse the beans in a sieve set over a large bowl. Set the beans aside.

Melt the butter in a heavy 4 or 5 quart casserole or stockpot. When the foam begins to subside, add 1/2 cup of the scallions, the onions and the garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.

Stir in the beans and 4 cups water, the ham hocks, salt and pepper. Bring the mixture to a boil over high heat, reduce the heat to low and simmer partially covered for about 2 1/2 to 3 hours, or until the beans are quite soft. Check the pot from time to time and, if the beans seem dry, add up to 1 cup more water, a few tablespoons at a time. During the last 30 minutes or so of cooking, stir frequently and mash some of the softest beans against the side of the pan to form a thick sauce for the remaining beans.

With tongs or a slotted spoon, transfer the ham hocks to a plate. Cut the meat away from the bones and remove and discard the skin, fat and gristle. Cut the meat into 1/4-inch dice and return it to the beans.

Taste the beans for seasoning and serve at once, directly from a large heated tureen. Place the rice and remaining 1/2 cup of scallions in separate bowls and present them with the beans.

Note: In Louisiana, red beans and rice are traditionally made with a leftover ham bone and you may substitute a ham bone for the ham hocks in this recipe. Without trimming off the meat, cut the bone into 2 or 3 inch pieces with a hacksaw, so that the marrow inside the pieces will melt and flavor the beans. Add the pieces of bone to the soaked beans and water and pour in enough additional water to cover then completely. When the beans are cooked, remove the bones from the pot, trim off and dice the meat, and return it to the beans. Discard the bones.


Please follow and like us:
error

Bratwurst, Bockwurst and Knockwurst sausage recipes

Image by; Salt Lake City Weekly

This is part of a multi-part story of German Sausage, the type we ate in Germany in the 1950’s. Part one, was the introduction, with this being part 2. The next parts 3,4 and 5 will be the actual making, cooking and smoking of the sausage.

Sausage BOCKWURST

Bill’s notes: I will only make 5 lbs of Bockwurst so all ingredients will be cut in half. Since all the sausage recipes will be made on the same day it will be easy to combine and then divide the eggs.

Ingredients for 10 Lbs.
2 cups of whole milk
5 b. Salt
2 Lb. powdered dextrose
1 Tb. Mace
1 Tb. Ground celery
4 Tb. Onion powder
1 Tb. Ground white pepper
6 pcs. fresh chopped chives or green onions
6 pcs. Chopped parsley
1 piece grated lemon peel
3 fresh whole eggs
3 lbs. boneless veal
5 lbs. lean pork shoulder
2 lbs. pork trimmings

GRINDING Grind all the meat through a 3/8″ grinder plate, adding all the ingredients, and mix. Place in food processor and emulsify.

STUFFING AND COOKING

Bockwurst is stuffed into a 24-26 mm sheep casing and made in links 4-6 inches long, then hung on clean smokes-ticks. (Do not use a smokestick that can stain the casings, as bockwurst is a white sausage.)

Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152° F. (Be sure the water temperature is not above 165° F).

Place cooked sausage under cold shower for about 10 minutes to reduce internal temperature to 100° F and remove to cooler overnight.

This sausage also can be frozen and cooked as it is needed. Bockwurst also is made as a very fine-textured sausage (emulsified) in the Western New York area. It is very popular at Easter time and also goes under the name of “white hot dogs”.

Sausage BRATWURST

Bill’s notes: I will make the 10 lbs of Bratwurst the divide into two 5 lb groups and smoke one of them.

Ingredients for 10 Lbs.
2 cups or whole milk, ice cold
3 whole eggs
2 cups soy protein concentrate
1 Tb white Pepper
1 Tb. Mace
1 tsp. ginger
1 Tb. Nutmeg
4 Tb Salt
2 lbs. boneless veal
5 lbs. fresh pork shoulders
3 lbs. lean pork trimmings

GRINDING & MIXING Grind all the meat through a 3/8″ grinder plate. Place in a food processor adding all the ingredients (do not pack soy protein when measuring) until evenly distributed and emulsified. Meat should then be stuffed into a 32-35 mm hog caseing.

NOTE: Bratwurst is sold in three different ways: fresh, cooked or smoked. If you wish, bratwurst may be placed into the freezer right after it is made. It can be cooked just before it is used.

You may place bratwurst into a cooker at 160° F and keep it there until an internal temperature of 152° F is obtained.

If you wish to smoke bratwurst, place in a preheated smokehouse at 130° F with dampers wide open for about 1 hour or until the casings are dry. After 1 hour, close dampners to ‘A open, gradually increase the temperature to 165° F and hold it at that level until an internal temperature of 152° F is obtained.

In either case, after smoking or cooking, sausage should be removed and placed under a cold shower until the internal temperature is reduced to around 110° F.

If you are going to smoke bratwurst, add 2 level teaspoons of cure (Insta Cure No. 1) to the 10 lb. formula. (1 teaspoon for my 5 lb batch)

 

Sausage KNOCKWURST

Bill’s notes, I will only make 5 lbs of Knockwurst so all ingredients will be cut in half. Since all the sausage recipes will be made on the same day it will be easy to combine and then divide the eggs.

Ingredients for 10 Lbs.
2 cups ice water
1 cup non-fat dry milk
5 Tb. Salt
4 Tb. Powdered dextrose
2 level tsp. Insta Cure No. 1
5 Tb. Ground white pepper
1 Tb. Mace
1/2 tsp. ground allspice
1 tsp. coriander
2 Tb. Paprika
1 tsp. garlic powder (optional)
7 lbs. boneless veal
3 lbs. pork trimmings or 7 lbs. boneless beef 3 lbs. pork trimmings

Grind all meat through a 3/16″ grinder plate, add all the ingredients and mix well. Place in a food processor and emul-sify

Sausage should then be stuffed into small or medium beef rounds or 38-42 mm hog casings. Place sausage on smokesticks, properly spaced.

SMOKING Knockwurst

Place in a smokehouse that is preheated 130-135° F with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should be raised to about 150° F, applying smoke, and held there for 1 hour or until the desired color is obtained.
You may increase smoker temperature to 165° F and cook until internal temperature reaches 152° F without smoke, or you may remove to the cooker until the 152° F is obtained internally.

If you are cooking in water, be sure the water tem-perature is not over 165° F. NOTE: Knockwurst usually is not smoked very dark; however, this is optional.

Substitute for Veal

Today Veal is expensive, hard to find and not politically correct.  There are substitutes, some say just beef, other chicken or turkey and then there is pork. I picked this up from a European food site, use very lean pork loin and slice into the cut you need for veal, soak the pork loin for 24 to 48 hours in milk, supposedly you will come closer to the flavor and texture than other substitutes.

I especially did NOT want to use poultry as it must be cooked to a higher temperature than pork and in sausage, that may dry it out.

Most of the sausage I make are from the the cookbook ‘Great Sausage Recipes and Meat Curing‘ by Rytek Kutas. A couple of our favorites are his Keilbasa sausages and Breakfast sausage patties. Not to be confused with what you buy in the local mega-mart.

We have purchased lamb and beef from a local supplier, Kookoolan Farms, in Yamhill, Oregon. When you pick your order up you may select a cookbook from a huge selection as well as a bottle of their excellent Green Walnut Wine.

Please follow and like us:
error

Homemade Worcestershire Sauce, worth the wait

Moving time, the year 2005 and we moved to Dundee, Oregon. So much stuff, and so many boxes. Anyway after unpacking I loaded up the pickup with a stack of cardboard to be recycled.

I drove down to the tiny transfer lot and disposed of the cardboard. Then took the newspaper to the big dumpster for paper.

Well, I’m no dumpster diver, but the magazine on top looked interesting. Fortunately it was close to the opening and when I reached in, I saw it was more than one. It was three years of Saveur magazines, score.

If you haven’t read Saveur, then you’re missing out. It’s as close to the old Time Life Foods of the World in a modern, magazine form. I took them home and Francene and I had a grand time going through them, for the next several years. Then subscribed to it.

Now I haven’t ever been one to make magazine recipes, which is a good thing. I would be even bigger than I am if I did. But they have some great articles, and one was about what they used in-house and the condiments they made.

When it comes to sauces, I grew up with the usual steak sauce, A-1, and a bottle of Worcestershire Sauce. And of course mustard. One particular issue had Saveur’s recipe for Worcestershire Sauce and a pub mustard made with Guinness beer. Spicy Guinness Mustard, I made them both. Several times.

If your looking for a thin, delicate brew then double strain, want it like the store bought stuff, strain through a coffee filter (will take about two weeks as it's so full of good stuff).
Thick and creamy this mustard has a musty flavor from the stout. We have made it at eat 5 times, usually a double batch and give some to the kids.

These two condiments have evolved into probably the two most used condiments Francene and I use. The Worcestershire Sauce is thick and rich. and the Mustard is just right for everything we use a mustard for. Although we do still use Grey Poupon Dijon Mustard occasionally.

I have made The Worcestershire Sauce two different ways, first, I followed their instructions and the other way was to not strain, but blend everything into a thicker sauce. I love both variations. The Mustard has been made with both Guinness and Sheaf Stout. Both are excellent.

I highly recommend both of these condiments and also recommend you subscribe to Saveur. They also have a fantastic website. https://www.saveur.com/

Commenting

We maintain an open comment policy, please feel free to start a discussion or tell us what you think about this article. No registration is required but we will police for profanity and trolls.

Please follow and like us:
error

Eating around the world

The 60’s were coming to an end, and the 70’s were a time of many life changes. One significant change was that I married and by the mid 70’s had fathered my first child, Eric.

Prior to that, I was in the California National Guard for six years and five years of that as a cook.

I wasn’t formally trained as a cook. I was trained as a Combat Engineer. It may seem a bit strange going from being an engineer to a cook but once you understand that as a combat engineer I was trained to build roads and bridges, which generally were built between our front lines and enemy’s front lines. Or I was to proceed slowly across an open field sliding a bayonet into the soil looking for land mines to defuse. I wasn’t really into that.

They say to never volunteer, but out of boredom I did. Twice. First time was when asked if I would like to help out in the kitchen. I said yes. The second time, a couple of years later, I was asked if I would like to cook for the California Military Academy. I said yes again. It helps to understand that if I went on maneuvers with my company I would cook in the California desert and sleep under a truck, or I could go to Camp San Louis Obispo on the California coast, cook in a mess hall, and sleep in a four-man hut that was never full. And if that wasn’t sufficient motivation, with my company I could travel to the desert sitting on a wood bench in a two and a half ton truck, ride back in said truck and spend many, many hours cleaning our equipment. Or drive my 48 MG TC and later my 68 Plymouth GTX to camp and back home. A no brainier.

 

Bill and Sally on a drive to Santa Barbara, 1970.
My last national Guard summer camp, Camp San Luis Obispo, CA. 1969. I was a cook and for summer camps I went to San Luis Obispo to cook for the Officers Candidate School.
My last national Guard summer camp, Camp San Luis Obispo, CA. 1969. I was a cook and for summer camps I went to San Luis Obispo to cook for the Officers Candidate School.

This pretty well started my journey into cooking. After getting married I wanted to cook in the home, not be the grill chef, but cook some of our meals. Here is when I discovered and joined the Time-Life Foods of the World Cookbook club.

Once a month they would send me a new set consisting of a Storybook with some recipes, as well as a spiral bound recipe book. Talk about an eye-opener, as well as trouble for the waist. I was a big reader and
every month I delved into the stories. The stories were as tasty as the food you created from the recipe book.

The really wonderful thing about the recipes is that most were from local regions. There weren’t any Celebrity Chefs or Signature dishes, just instructions on to how to cook and to eat some might fine food.

I will admit that there were regions that didn’t interest me but others got me salivating just looking at the covers. (Regions??? From different areas of the world?)

I have all 27 sets and since starting Jonesing Food, they have caught my eye again. I am thinking about traveling the world on a weekly basis, choosing a dish and preparing it along with a description of the cook as well as a taster’s critique. Don’t worry about honesty, there have been many dishes I have made I will never make again and I am not afraid to
tell you why they are ghastly.

Foods of the World

From Wikipedia, the free encyclopedia

This article is about The cookbook “Foods of the World”. For World cuisines, see Global cuisines. Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world’s major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang. Each volume came in two parts — the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiral bound booklet with cover artwork to complement the main book. The individual volumes remain collector’s items and are widely available on the secondhand market. The 27 volumes (in alphabetical, not chronological order) include:

1. American Cooking;
ISBN-10: 0809400332
ISBN-13: 978-0809400331
American Cooking by Dale Brown 1968 

2. American Cooking: Creole and Acadian;
ISBN-10: 0809400545
ISBN-13: 978-0809400546
American cooking: Creole and Acadian by Peter S Feibleman 1971

3. American Cooking: The Eastern Heartland;
ISBN 10: 0809400529
ISBN 13: 9780809400529
American Cooking : The Eastern Heartland by Jose Wilson 1971

4. American Cooking: The Great West;
ISBN-10: 0809400537
ISBN-13: 978-0809400539
American Cooking : The Great West by Jonathan N. Leonard 1971 

5. American Cooking: The Melting Pot;
ISBN-10: 0809400553
ISBN-13: 978-0809400553
American Cooking : The Melting Pot by Dale Brown 1971

6. American Cooking: New England;
ISBN-10: 0809400499
ISBN-13: 978-0809400492
American Cooking : New England by Jonathan N. Leonard 1970

7. American Cooking: The Northwest;
ISBN-10: 0809400774
ISBN-13: 978-0809400775
American Cooking: The Northwest by Dale Brown 1971 

8. American Cooking: Southern Style;
ISBN-10: 0809400510
ISBN-13: 978-0809400515
American Cooking : Southern Style by Eugene Walter 1971

9. The Cooking of the British Isles;
ISBN-10: 0809400383
ISBN-13: 978-0809400386
The Cooking of the British Isles by Adrian Bailey 1971

10. The Cooking of the Caribbean Islands;
ISBN-10: 0809400448
ISBN-13: 978-0809400447
The Cooking of the Caribbean Islands by Linda Wolfe 1970

11. The Cooking of China;
ISBN-10: 0809400359
ISBN-13: 978-0809400355
The Cooking of China by Emily Hahn 1968

12. The Cooking of Germany;
ISBN 10: 0809400375
ISBN 13: 9780890400379
The Cooking of Germany by Nika Standen Hazelton 1969

13. The Cooking of India;
ISBN-10: 0809400421
ISBN-13: 978-0809400423
Cooking of India by Santha Rama Rau 1969

14. The Cooking of Italy;
ISBN-10: 0809400855
ISBN-13: 978-0809400850
The Cooking of Italy by Waverley Root 1968 

15. The Cooking of Japan;
ISBN-10: 0809400405
ISBN-13: 978-0809400409
The Cooking of Japan by Rafael Steinberg 1969

16. The Cooking of Provincial France;
ISBN-10: 0809400294
ISBN-13: 978-0809400294
The Cooking of Provincial France by M.F.K. Fisher 1968

17. The Cooking of Scandinavia;
ISBN-10: 0809400316
ISBN-13: 978-0809400317
The Cooking of Scandinavia by Dale Brown 1968

18. The Cooking of Spain & Portugal;
ISBN-10: 0809400391
ISBN-13: 978-0809400393
The Cooking of Spain and Portugal by Peter S. Feibleman 1969 

19. The Cooking of Vienna’s Empire;
ISBN 10: 0809400324
ISBN 13: 9780809400324
The Cooking of Vienna’s Empire by Joseph Wechsberg 1968 

20. African Cooking;
ISBN-10: 0809400464
ISBN-13: 978-0809400461
African Cooking by Laurens Van der Post 1968

21. Classic French Cooking;
ISBN 10: 080940074x
ISBN 13: 9780809400744
Classic French Cooking by Craig Claiborne 1970 

22. Russian Cooking;
ISBN 10: 080940043x
ISBN 13: 9780809400430
Russian Cooking by Helen and George Papashvily 1969 

23. Latin American Cooking;
ISBN-10: 0809400367
ISBN-13: 978-0809400362
Latin American cooking by J. N. Leonard 1968 

24. Middle Eastern Cooking;
ISBN-10: 0809400413
ISBN-13: 978-0809400416
Middle Eastern Cooking by Harry G. Nickles 1969

25. Pacific & Southeast Asian Cooking;
ISBN-10: 0809400456
ISBN-13: 978-0809400454
Pacific and Southeast Asian Cooking by Rafael Steinberg 1970

26. Quintet of Cuisines;
ISBN-10: 0809400480
ISBN-13: 978-0809400485
Quintet of Cuisines by Michael Field 1970

27. Wines and Spirits;
ISBN-10: 0809400340
ISBN-13: 978-0809400348
Wines and spirits, by Alec Waugh 

Supplements:

1. Menu Guide & Recipe Index
stapled Pamphlet

2. Supplement Number One
stapled Pamphlet

3. Supplement Number Two
stapled Pamphlet

4. Kitchen Guide
stapled Pamphlet

Please follow and like us:
error