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I haven’t cooked up some Red Beans and Rice for a long time. I’ve made something like this before but it was not this recipe and not nearly as good. This was a much truer representative to what authentic Red Beans and Rice should taste like. (Sorry this is a long one) Here are the ingredients: (another recipe from Chef John on FoodWishes.com that I tweaked) 1 tablespoon vegetable oil 12 ounces Andouille sausage, sliced or cubed 1-1/2 cup finely diced onion 1 cup diced celery 1 cup diced green peppers 4 cloves minced garlic 1 teaspoon freshly ground black pepper 3 smoked ham hock 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper, or to taste. (The Andouille adds heat already so be careful with how much you add) 2 quarts chicken broth or water, plus more as needed to adjust consistency 1 pound red kidney beans, soaked overnight about 2 teaspoons kosher salt, or to taste Hot sauce to taste Veggies diced. I sliced up the sausage and took everything out to my gas side burner. I seared up the sausage and then added the veggies and cooked them until they started to wilt. I then added the seasoning, stirred and let it cook for another minute. I added the Ham Hocks and let it cook for another 5 minutes. Then the beans and chicken stock. I covered it and brought it up to a boil. I then put it on my preheated (to 225) kamado and cooked it indirect for 3 1/2 hours. Here it is at 3 hours with the meat starting to fall of the bones. I then stirred it up and started smashing beans against the side to thicken it up. Right before I pulled it off the kamado, I mixed up a batch of my Cheesy Corny Bread. Here are the ingredients: And here is a link to the recipe: http://www.kamadoguru.com/topic/19890-cheesy-corny-bread/ On the kamado. After the corn bread was done I cooked up some Cajun Grilled Shrimp. First I picked a lemon off my tree for some fresh lemon juice. I took 5 ea. U13 / 15 shrimp and peeled the shell and tail. I made up a marinate of crushed garlic, salt, Cayenne pepper, paprika, lemon juice and olive oil and let them get happy together and then skewered them. Took out the indirect deflector plate and grilled them direct at 400 degrees for 2 to 3 minutes per side. And they’re done. While all that was happening I had also made up some rice and took a low-ball glass and made up a rice cylinder and placed it in the middle of the plate. Here it is everything plated with a Ballast Point Grapefruit Sculpin IPA and Corn Bread. Oops, forgot the corn bread. And the money shot. It was so delicious! Thank for looking.
A few recent cooks in keeping with the New Year’s view on meals with a reduced dietary impact: Kamado Grilled Chicken Salad with a Greek yogurt, mayo, and a vinegar element with a touch of curry as the dressing. The dressing is flavorful but light. Boiled egg, celery, onion, apple, and toasted pecan additions kick up the dish. Mrs. Smokehowe hit a home run on this one. Her presentation is not bad either! Kamado Venison Chili with a balanced profile of Chili Powder plus Chipotle, Ancho, Guajillo, Anaheim, & Jalapeno ground pepper powders in the underlying flavors along with the other typical ingredients. This is a very lean chili in regard to fat – yet still rich in character - the pepper portfolio really complements the deer. Thanks goes to my brother for the deer meat. Kamado Chicken Thighs with a Montreal Chicken and black pepper base flavor layer overlaid with a light coating of a honey chipotle glaze. Latkes made with leftover “light” potato salad, pan sautéed in avocado oil. My son did a nice job on re-purposing the potato salad for the latkes. New Orleans Red Beans & Rice using Camellia brand beans seasoned with baked ham and the ham bone plus homemade sausage and the usual other ingredients. Great way to add that fiber. Baked Falafel on Lepinja (Bosnian Pita Bread) with tahini sauce, a Greek yogurt cucumber sauce and homemade baba ghanoush. Falafel using canned chickpeas is so simple to make. My son has the texture and flavor profile spot on when he makes a batch. Baking these is as good or better than frying them. Turkey Burger with a side of oven baked sweet potato fries. Zatarain’s creole mustard complements a dollop of mayo. Martin's brand Dutch taste potato bread is top notch for these instead of a bun. Add lettuce, tomato, and some of my fermented garlic dill "half-sour" pickles and we are good to go. Zucchini “Spaghetti” with Two Sauces – used a spiral slicer on the zucchini to make the spaghetti. One sauce was tomato and homemade hot Italian venison sausage. The other a nice garlic shrimp. Corn bread cakes round out the dish. Three corn cakes looked good on the plate but I only got to eat one. Zucchini as a spaghetti substitute really works. Glad I bought the Veggetti slicer on sale after Thanksgiving.
I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans in these pics, as that’s what I had on hand, but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 1 ½ cups Chopped celery 1 ½ cups of chopped bell pepper 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp. garlic powder 1 ½ tsp. Mexican oregano 1 ½ tsp. paprika 6 oz. can of tomato paste (Note: I didn't have any, so I didn't add the 1 ½ cups of chopped bell pepper in these pics) Cut up the onions, celery & jalapenos (Bell pepper if you've got em) Also chopped up 4 cloves of garlic Put some oil in my DO and pre-heated Add the chopped ingredients Once they started to wilt I added 3 large smoked ham hocks I let that continue to cook for another 5 minutes. I then add my 1lb. of pinto beans (soaked overnight), covered with water, add all my seasonings and finally a 6 oz. can of tomato paste. Bring to a boil and then turn the frame to its lowest setting, cover and simmer for 3 to 4 hours. (Until the beans are tender & the ham hocks are falling apart) Here it is at 1 Hour. At 2 Hours (Had to add some water) At 3 1/2 Hours. (See the meat is falling of the bones) Turn off the flame and remove the bones & Bay leaves. And here are the money shots. It is delicious.