re: What’s the one thing you cook at home that you think you do better than most restaurant?

My vote would be steaks as well.

Everything. I live in Fl.

I would have said steak, but I recently tried dry aged steak for the first time ever. Went to Del Frisco and order the 45 day aged strip. Best nutty and smoky flavored steak ever.

My prime filet is still very hard to beat.

quote:

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Red beans

recipe please por favor

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It's probably more of a texture personal preference. I'm not a fan when my beans are too creamy or soupy.

2 lb Bag of Camelia red beans
2 large onions, diced
Sausage and/or ham (if you have the hambone throw it in)
2 tbs bacon fat
Salt
Pepper
Cayenne
Garlic Powder

Add water and bring to a boil. Dump the water. (I've heard this is a myth but I still do it.)

Add water to about an inch above the beans and add salt (I really should measure one day) and bring back to a rolling boil.

Add onions, sausage, and remaining spices and bring everything back to a boil again.

Add sausage and/or ham to pot.

Turn heat down to medium low and simmer. Mixing/folding intermittently until desired texture. This usually takes 30-45 minutes for beans that have been soaked overnight or 1.25-2 hours if you start with dry beans. If you have too much water then leave uncovered while simmering to evaporate.

I don't worry about smashing the beans against the side or using an immersion blender.

The onions cook down to nothing and while cooking the flavors of the meat have plenty of time to meld. If you want some smokeyness then you can let the bottom scorch lightly while simmering.

I really don't have any secret recipe or steps. It's painfully simple. But my family and I prefer this over the red beans served at restaurants. Like I said probably mostly a texture things. The beans stay mostly intact but there is still plenty of mashed beans from stirring to make it not soupy.

I don't find that cooking down the onions first or searing the sausage to have much effect on the final product. This is the recipe I use normally, if I had celery on hand I'd probably use the full trinity.

In my opinion this is mainly a great budget meal and growing up the leftovers always made killer bean burritos and then chili.

I haven't tried making it in a instapot or pressure cooker. Also, this recipe only applies to low altitude locations, we tried making it in the Smokies while camping once, and 4 hours later, the beans were still hard.

So you just throw everything in a pot and boil.

Pass

Steaks
Gumbo
Boiled Crawfish

Which I why I said it's a texture thing.



Guess I should have skipped the long post and said that, but someone asked so I answered. I cook my red beans to my personal preference thus to me they're better than restaurant red beans.

The way I see it is that the veggies will have the same end point, cooking down first or not. They will break down into smaller chain carbohydrates/sugars easily while simmering. You might have me on the meat, next time I cook red beans I'll check the temperature. The Mailliard reactions can happen at lower temperatures given enough time.

I'll cook two batches next time.

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but someone asked so I answered.

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sorry. i should have known how this would go for you when i asked. i am always looking for new recipes.

This guy cooks.