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re: Latest F&D Board Cookbook Parts 1 & 2, plus the Jambalaya Calculator (new download links)
Posted on 4/3/24 at 12:45 pm to Stadium Rat
Posted on 4/3/24 at 12:45 pm to Stadium Rat
Anyone ever used the website
Cooked.wiki?
You can put in your recipe from any site and it’ll give you the ability to amend the recipe based on number of people.
Cooked.wiki?
You can put in your recipe from any site and it’ll give you the ability to amend the recipe based on number of people.
Posted on 4/11/24 at 12:48 pm to SlidellCajun
How I Made Boudin
SixthAndBarone
Made a quick batch for the food challenge, so I figured I’d share.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
SixthAndBarone
Made a quick batch for the food challenge, so I figured I’d share.
1 Boston butt
1 pound pork liver
3 onions
2 bell peppers
2 bunches green onions
Dried parsley
Seasoning
3 cups raw rice
Cook the rice and set aside.
I cut the butt into 1-2 inch pieces. I removed most of the fat cap, but didn’t trim the butt all the way. I wanted some fat for flavor.
I cut the liver into 1-inch chunks.
I roughly chopped the onions and bell peppers. I sliced the green onions, separating the white from the green.
I placed the cut pork (butt and liver) in a pot, seasoned, and added water until it just covered the meat. I simmered it for about 1 hour.
After 1 hour, I added the cut vegetables (except the green part of the green onion). Continued cooking for 2 hours more for a total cook of 3 hours. I felt like the vegetables didn’t need to cook as long as the pork, that’s why I put them in at different times.
At the end of the cook, I turned the stove off, added the green parts of the green onion, then I strained the meat from the broth. Reserve the broth.
I ran the meat and veggies through a grinder.
I mixed the cooked rice with the ground meat mixture. I didn’t use all of the rice. I probably used 2/3 of it. It just depends on how meaty you want it.
Added seasoning and parsley. Add broth in a little at a time until I got the consistency I wanted. Just a guess, maybe 4 cups of broth at minimum?
Mix well and you have boudin.
I didn’t stuff the boudin as I didn’t need it stuffed for what I was using it for. But if you want to stuff it, you would do so at this point. Stuff the boudin warm so it stuffs easily.
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