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Started By
Message
re: Need a dip for boudin egg rolls
Posted on 7/10/20 at 8:07 am to theantiquetiger
Posted on 7/10/20 at 8:07 am to theantiquetiger
Not going to lie. That looks gross.
0
Posted on 7/10/20 at 9:32 am to joeleblanc
quote:
Steen’s
Amen! They sell little cups of Steens at the counter of Best Stop specifically for egg rolls and boudin balls.
Posted on 7/10/20 at 9:37 am to theantiquetiger
I made some habenaro/serano/jalapeño/garlic jelly that is ideal for this application
Posted on 7/10/20 at 9:59 am to theantiquetiger
I don't measure this but it's not difficult.
In a small saucepan put like half a cup of pepper jelly in over lower heat and begin to melt down. Add plain water or apple juice to thin and when syrupy like it's ready to use. You can add red pepper flakes if you want more heat. That's it! Enjoy!
Posted on 7/10/20 at 10:18 am to theantiquetiger
Posted on 7/10/20 at 10:45 am to theantiquetiger
fwiw I've served them with pepper jelly and it was pretty outstanding
Posted on 7/10/20 at 11:12 am to theantiquetiger
This is the answer
Posted on 7/10/20 at 11:41 am to theantiquetiger
Those look really good.
Posted on 7/10/20 at 11:49 am to theantiquetiger
Sweet Baby Ray`s has a bottle called secret sauce it`s close to a remoulade.
Posted on 7/10/20 at 12:07 pm to theantiquetiger
Holy shite my mouth watered the entire thread. Looks great
Posted on 7/10/20 at 12:15 pm to DoctorTechnical
quote:
Pork pairs well with fruit-based stuff.
I have a strawberry pepper jelly (I use when we make Elise’s Plate & Pie’s pimento sandwiches).
I may need to try it with these egg rolls.
Posted on 7/10/20 at 4:44 pm to BooDreaux
quote:
2 cups mayonnaise of your choice(I make my own)
1/2 c chili garlic sauce (Sambal Oleck)
I/2 c Sweet Chili Sauce
1/4 cup Your Favorite Hot Sauce
2 tablespoons dark brown sugar
1/4-1/2 cup rice vinegar(depending on how thick you desire)
1/2 cup green onions, chopped fine
I make something very similar that I call Napalm Sauce (ingredients)
sweet chili sauce
minced green onions
Sriracha sauce
mayo
garlic powder
Posted on 7/10/20 at 4:48 pm to theantiquetiger
Outside of maybe a chocolate sauce idk what sauce wouldn’t be good on those.
Posted on 7/10/20 at 5:57 pm to theantiquetiger
More important is that I'd love the recipe for the boudin. How did you make this? Looks darn good!!
Posted on 7/10/20 at 6:10 pm to theantiquetiger
Some kind of Steen’s Cane Syrup vinaigrette would be good.
Posted on 7/10/20 at 6:37 pm to financetiger
quote:
More important is that I'd love the recipe for the boudin. How did you make this? Looks darn good!!
It’s very easy.
15lbs of Boston Butt
3lbs of pork liver
Pack of celery
Pack of green onion
6-8 onions
5-6 bell peppers
About 8 cups of rice (pre-cooked)
Cut the butt into manageable portions, about 1-2” thick strips
Roughly chop onions, pepper, and celery
In large stock pot, add the onion, bell pepper, celery, and butt, plus a TON of seasoning (throw the spice drawer at it)
Boil for couple hours, remove the meat when it’s tender like a country rib. Also strain out the onion, pepper, and celery. Do save a good amount of the stock.
Pan fry the liver.
When everything is cool, grind the liver, butt, pepper, onion, and celery.
Cook your rice
Stir your grind real well and taste. This will take a few steps. Starting seasoning until you get the taste you want. I used salt, fresh pepper, cayenne, garlic powder, Tony’s (I know, shoot me). I also add a few cups of the stock, for desired moisture.
DO NOT add your rice until you get desired spice, because if you season and then stir too much, you will mush your rice. You could chill your rice while getting the seasoning right, chilled rice won’t mush as easily.
You could take a small bowl to test, add your grind and a little rice, make sure you don’t need to add more seasoning after adding rice.
Now add the rice and finely chopped green onion, and gently mix so you don’t mush your rice.
When stuffing the casing, you must use a press. A meat grinder that has a sausage attachment won’t work with boudin. The auger will mush your rice.
Poke tiny holes, smoke at 190 deg for about 5 hours (internal temp of at least 165 to cook the casing.
This post was edited on 7/10/20 at 6:51 pm
Posted on 7/10/20 at 7:15 pm to theantiquetiger
Lula on St Charles serves their boudin egg rolls with a molasses fig dipping sauce. Basically you want something a little sweet and a little fruity. Anything with cane syrup/molasses, and a fruit jam of your choice would work.
Posted on 7/10/20 at 11:47 pm to Got Blaze
I'm going to try your Got Blaze sounds good 
I call mine VooDoo Sauce
I call mine VooDoo Sauce
Posted on 7/11/20 at 12:51 pm to theantiquetiger
You could just choose not to dry out a moist food by not deep-frying it.
Then you wouldn't need a dip for a food that, when steamed, is perfect.
If you want crunch with your boudin, eating it with saltines is the old-school method. Tortilla chips would also work. Or just deep-fry your wonton wrappers and use them as chips.
This post was edited on 7/11/20 at 12:52 pm
Posted on 7/11/20 at 12:55 pm to No Disrespect But
quote:
Then you wouldn't need a dip for a food that, when steamed, is perfect.
Steam boudin in egg roll wrapper?
I'm not sure that you read the OP
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