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Started By
Message
anybody ever cook "Farre" - dressing mix samich
Posted on 10/1/14 at 11:40 am
Posted on 10/1/14 at 11:40 am
I cooked the dish "Farre" last weekend tailgating. I believe it to be a very local (Vacherie & Kreamer/Bayou Boeuf) dish. John Folse has it in his big book and has also done a cooking show with it. Cliff notes, dressing mix cooked down and made into a samich. it is always served at weddings in these ST. James/Lafourche parish communities. just curious how local the dish is..
5
Posted on 10/1/14 at 12:19 pm to chackbay
It's not a southern bayou Lafourche thing...maybe just bayou boeuf and back Vacherie? But I'm intrigued and going to ask around. I am always looking for obscure local non restaurant dishes, like routtee, fricot, etc.
Posted on 10/1/14 at 12:21 pm to chackbay
quote:
Cliff notes, dressing mix cooked down and made into a samich.
Can you be a bit more descriptive and use adult words perhaps? I have no idea what you're talking about.
Posted on 10/1/14 at 12:29 pm to Rohan2Reed
I dunno, I understod exactly what the OP meant.
Dressing mix= a mixture of cleaned, diced chicken livers and gizzards. Sold in most local (to me and the OP, obvi) supermarkets as a short cut for making rice dressing or dirty rice or cornbread dressing. Typically, it is sautéed with aromatics before it is used.
A sandwich made of sautéed offal...is that precise enough for you? I see it as a spiritual cousin to the guastedde of Palermo (but those are made with spleen) or the lampredotto of Florence (tripe).
Dressing mix= a mixture of cleaned, diced chicken livers and gizzards. Sold in most local (to me and the OP, obvi) supermarkets as a short cut for making rice dressing or dirty rice or cornbread dressing. Typically, it is sautéed with aromatics before it is used.
A sandwich made of sautéed offal...is that precise enough for you? I see it as a spiritual cousin to the guastedde of Palermo (but those are made with spleen) or the lampredotto of Florence (tripe).
Posted on 10/1/14 at 12:46 pm to hungryone
quote:
dunno, I understod exactly what the OP meant.
Dressing mix= a mixture of cleaned, diced chicken livers and gizzards. Sold in most local (to me and the OP, obvi) supermarkets as a short cut for making rice dressing or dirty rice or cornbread dressing. Typically, it is sautéed with aromatics before it is used.
Hmm. Never heard of that. Probably a geographic limitation on my part.
quote:
A sandwich made of sautéed offal...is that precise enough for you? I see it as a spiritual cousin to the guastedde of Palermo (but those are made with spleen) or the lampredotto of Florence (tripe).
Again, not something I've ever been exposed to. Sounds interesting at least. Will navigate that link for more info thanks for the clarification for us north La. folk.
Posted on 10/1/14 at 12:52 pm to Rohan2Reed
Sounds interesting. Might give this a try this weekend. Somewhat skeptical of J. folse recipes though.
Posted on 10/1/14 at 1:25 pm to chackbay
Ive been to plenty weddings in St.James/Vacherie back Vacherie, front Vacherie, Wallace...... never seen that served at a wedding in my 37 years. Maybe im missing out.
I'll say this, normally for the Holidays I cook the rice dressing. I cook my rice and dressing a day or 2 before then warm and mix it right before we ready to eat. Me and little CB always make a sandwich with the cooked dressing mix. One of my favourites.
I'll say this, normally for the Holidays I cook the rice dressing. I cook my rice and dressing a day or 2 before then warm and mix it right before we ready to eat. Me and little CB always make a sandwich with the cooked dressing mix. One of my favourites.
Posted on 10/1/14 at 1:34 pm to CHEDBALLZ
quote:
Somewhat skeptical of J. folse recipes though
it has a few diff recipes for this, but J.Folse was born and raised in Vacherie, so talking to elders it seems legit and not "touristed"
Posted on 10/1/14 at 1:42 pm to chackbay
J. Folse has some good recipes, but when I want to know how to cook something Vacherie style I call my mom or my Ta-Taunt.
Posted on 10/1/14 at 5:48 pm to chackbay
I've never heard of it, but it does look interesting, especially with the sweet potatoes.
Posted on 10/22/14 at 1:23 pm to chackbay
It's a type of sweet potato, ground meat, chicken livers/gizzards dressing. Very rich!
Posted on 10/22/14 at 1:34 pm to hungryone
quote:
Dressing mix= a mixture of cleaned, diced chicken livers and gizzards. Sold in most local (to me and the OP, obvi) supermarkets as a short cut for making rice dressing or dirty rice or cornbread dressing. Typically, it is sautéed with aromatics before it is used.
I've never heard of this dressing mix.
And I call "rice dressing" dirty rice, so like R2R, the OP was totally confusing to me.
Although, dirty rice on bread sounds like starch overload
This post was edited on 10/22/14 at 1:36 pm
Posted on 10/22/14 at 2:12 pm to chackbay
I thought you were making sandwiches from Ranch powder.
Posted on 11/16/17 at 5:15 pm to chackbay
I just heard of this for the first time from some folks in Vacherie - looking forward to making it
Posted on 11/16/17 at 5:37 pm to chackbay
quote:
should of did this from the beginning..
Well, link doesn't work.
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