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Started By
Message
re: Red Beans and Rice in Yankee Land.
Posted on 7/8/13 at 8:12 pm to Dale Doubak
Posted on 7/8/13 at 8:12 pm to Dale Doubak
It;s just a deli BBQ country store on NH/VT border. How I got here I will never fully understand. My wife is in med. at dartmouth, so I guess that has something to do with it.
Okay, the R&R in my opinion turned out poor- you guys would beat the shite out of me for even serving it-but I thought what the hell.
Every last bit of it is gone. I didn't even make c-bread. Wait till they taste the real program. This week I am online ordering the hisniss of grandness from yalls land. I really can't believe it sold out and i sincerely hope i didn't make anyone sick. Again the sausage and seasoning are King in this. thanks again, and if you get a chance to be up here, come see me. don't want to talk about my place for the sake of the gods that monitor this site.
All love and GEAUX TIGERS. MISS YALL DOWN THERE, BUT MAY MAKE A HOME GAME.
THE PECKER.
Okay, the R&R in my opinion turned out poor- you guys would beat the shite out of me for even serving it-but I thought what the hell.
Every last bit of it is gone. I didn't even make c-bread. Wait till they taste the real program. This week I am online ordering the hisniss of grandness from yalls land. I really can't believe it sold out and i sincerely hope i didn't make anyone sick. Again the sausage and seasoning are King in this. thanks again, and if you get a chance to be up here, come see me. don't want to talk about my place for the sake of the gods that monitor this site.
All love and GEAUX TIGERS. MISS YALL DOWN THERE, BUT MAY MAKE A HOME GAME.
THE PECKER.
2
Posted on 7/8/13 at 8:15 pm to The Woodpecker
This post was edited on 7/8/13 at 8:17 pm
Posted on 7/8/13 at 8:15 pm to The Woodpecker
This post was edited on 7/8/13 at 8:17 pm
Posted on 7/8/13 at 8:35 pm to Cajunate
quote:
I have recently discovered Jasmine rice. I like that it's less starchy and doesn't get mushy.
So good I can eat it plain.
I feel the same.
JazzMen bradn jasmine rice is the brand I've been using.
Posted on 7/8/13 at 8:49 pm to CHEDBALLZ
the way these people were today i could have served my well intended but still crappy beans with wood chips and they would have walked away happy. tomorrow may be the squirts from them.
Posted on 7/8/13 at 8:53 pm to The Woodpecker
Honestly they aren't that hard to make. What do you think you were missing? Just the sausage?
Posted on 7/8/13 at 9:07 pm to Lester Earl
the sausage was big, but also some of the cajun seasoning. I may well have made it a bit too late. and in all confession we had some still in date and okay italian sausage ready to go, so i used them. big mistake. also, i lost a bit of patience when i walked out to the bbq and brisket was burning. so, i failed to mesh the beans to the pot enough to create that cramy essence. lastly, i didn't have the right seasonings from your land; meaning the name may have said it but the product was no where near close.
A work in progress, but I sware on my G-moms grave to get this right. You know, I don't want to have bad dreams and shite. HA.
thanks again.
A work in progress, but I sware on my G-moms grave to get this right. You know, I don't want to have bad dreams and shite. HA.
thanks again.
Posted on 7/8/13 at 9:13 pm to The Woodpecker
It honestly doesn't take much Cajun seasoning
It's kind of a misconception
A lot of onions
Celery & bell pepper if you desire
A ham hock or 2 depending on how big of a pot
The only foreign thing would be good sausage
It's kind of a misconception
A lot of onions
Celery & bell pepper if you desire
A ham hock or 2 depending on how big of a pot
The only foreign thing would be good sausage
Posted on 7/8/13 at 9:15 pm to Lester Earl
I don't know what besh recipe you came across but this is the ingredients for his in his cook book
Posted on 7/8/13 at 9:18 pm to Lester Earl
Yeah that's the one he posted. I'll have to try that recipe next time I make it. Sounds simple enough.
Posted on 7/8/13 at 9:21 pm to Lester Earl
thanks les, when would you start cooking this for a monday run.
the sausage should be here wed. and thanks lester earl. peace, bro. the dish should be able to serve 100 or slightly under.
and yeah i got a ways to go, but was encouraged by these dumb shits eating what i and you would consider basically pig swine crap.
the sausage should be here wed. and thanks lester earl. peace, bro. the dish should be able to serve 100 or slightly under.
and yeah i got a ways to go, but was encouraged by these dumb shits eating what i and you would consider basically pig swine crap.
Posted on 7/8/13 at 9:27 pm to Lester Earl
Kick that up a bit with 1/2 T each of thyme, basil and oregano, and a good 1/2 cup of minced Italian parsley at the end and you'll be in good shape.
Posted on 7/8/13 at 9:31 pm to OTIS2
I'd add several minced cloves of garlic, too.
Posted on 7/8/13 at 9:34 pm to OTIS2
yea i add garlic to mine too
Posted on 7/9/13 at 9:19 am to The Woodpecker
quote:
italian sausage
quote:
big mistake.
You got that right.
Posted on 7/9/13 at 9:43 am to The Woodpecker
quote:
right seasonings from your land;
What are these "right seasonings" other than good smoked sausage? Good red beans can be good with just a decent smoked sausage if you have bacon and/or smoked ham hocks and/or smoked ham or other smoked pork for flavor, onions, garlic, bell pepper,celery if you wish, salt, red/black or white pepper, a bay leaf and/ or thyme if you like. A bunch of mixed Cajun seasonings, for example, are not needed. It's not a Cajun based dish though you can make it that way. I think of it as a Creole dish from New Orleans.
Posted on 7/9/13 at 9:46 am to Gris Gris
I'll get hammered for saying this, but you can make a very good pot of red beans with just this as your seasoning:
This post was edited on 7/9/13 at 9:52 am
Posted on 7/9/13 at 11:22 am to The Woodpecker
If you look around, you should be able to find quality smoked meats up North.. I found incredible hamhocks at the Union Square Farmer's Market in New York City when I made Red Beans and Rice for some city folk there.
It might take some planning and coordination to get the best smoked meats but check your local farmer's markets where bacon and pork are sold.
I like Emeril's Red Beans and Ricerecipe the best. Definitely use chicken broth instead of water.. and let those beans cook on low for a few hours.. You won't need to mash or blend them for them to be creamy.
Totally agree.. salt, black pepper and cayenne are all you need. Red Beans and Rice is not a Cajun dish.. It's a New Orleans Creole dish.
It might take some planning and coordination to get the best smoked meats but check your local farmer's markets where bacon and pork are sold.
I like Emeril's Red Beans and Ricerecipe the best. Definitely use chicken broth instead of water.. and let those beans cook on low for a few hours.. You won't need to mash or blend them for them to be creamy.
quote:
A bunch of mixed Cajun seasonings, for example, are not needed.
Totally agree.. salt, black pepper and cayenne are all you need. Red Beans and Rice is not a Cajun dish.. It's a New Orleans Creole dish.
This post was edited on 7/9/13 at 11:25 am
Posted on 7/9/13 at 11:26 am to bdevill
The picture of Emeril's red beans don't look very creamy or juicy, but I've never had to mash beans to get the mixture creamy. I add a stick of butter before serving which makes them even creamier and delicious.
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