It's a beautiful mess, no?
Made with dat good Carolina Plantation rice and homemade chicken stock.
Big 16/20 bronzed shrimps, RT's homemade andouille sausage, Burgers Smokehouse bacon & pulled chicken thigh meat.
Shrimps peeled & deveined, then tossed wit a lil' EVOO & my house blend blacken seasoning.
Homemade sausage ~ hot & spicy cajun chaurice
Dressed traditional & sided up wit some Zapps and homemade 3-bean salad
A poboy done right ... a beautiful thing
I broke down a whole chuck roll a couple days ago (22# choice grade, aged) used about half of it to grind along with pork butt to make homemade sausage ... and cut the rest of it into chuckeye steaks, chuck roasts and ground some for making chili. Above pic shows a 14 oz. lipon chuckeye steak on the left and a 3# chuck roast on the right. Pot roast on the menu for early next week, ah garrontee!
The chuck roll and the rib roll (think prime rib roasts or ribeye steaks) sub-primals are right next to each other ... so where the ribeye ends, the chuckeye begins ... and that transition is gradient, meaning there ain't much different between the last cut ribeye steak (about $9/lb) and the first cut chuckeye steak (about $2/lb) you see above. KNOW your cuts of meat.
My spice blend for making homemade Texas Hill Country Hot Links Sausage ~ made about 25# of it yesterday ... did it in 2 batches, and each of these bowls seasoned about a 12-13# batch. I use a 60/40 ratio pork butt to beef chuck roll for this sausage ~ stuffed in 28-32mm natural hog gut casings, each coil weighs about 2.5# ~ used good Penzeys spices. Made the sausage for a buddy of mine, who is catering a big Super Bowl party this weekend. We made a patty with the sausage left in the stuffer tube & fried it for a lil' QC taste test ... and it was excellent - just the right amount of heat.
Sub-zero temps and 4' snow drifts call for soup. Hearty homemade soup. So I hauled off and threw a big ol' stewin' hen in the pot & commenced to making some soup ~ mice en place determined it to be a Mediterranean inspired soup ... similar to one I used to make when I was Sous Chef at a Mediterranean Bistro in Kansas City. Savory & garlicky ~ secret is the homemade broth, with about 20 whole cloves of garlic!
All beef dawg on a steamed bun w/mustard, pickles, onions, homemade chili, Tillamook cheddar, japs, Zapps, and a drizzle my homemade kaw-cajun spicy/garlicky sauce picante. That's just how I roll...
One of my favorite dishes from the lowcountry ~ shrimp & grits w/andouille sausage
Sided up with some mustard greens & garnished with bacon
The andouille sausage is homemade by my buddy RT ~ excellent andouille, smoky & spicy just like it's supposed to be ... all in a savory garlicky sauce kicked up wit a lil' Cajun Power
3-egg rustic Spanish/chorizo omelette w/red onions, green peppers, homemade chorizo & Tillamook cheddar cheese
Sided with homestyle fried taters & onions
Sunday breakfast on da bayou
Ever since I learned to make a decent pizza dough, I been making homemade pizzas at home & have not bought a pizza in several years ... until now. A friend of mine told me about this little locally owned pizzeria called Buzzard's Pizzeria a few months ago ... but it's located about 10 miles from my house, so I had not tried them ... until now. I was out that way on business, and decided to stop in and see what all the fuss was about Buzzard's pizza. Now I know. Scratch dough, great sauce, all fresh ingredients, quality meats and lotsa real cheese ... it puts the chain pizzas to shame.
Thick cut homemade steak fries, topped with my homemade chorizo/chiles/queso, sour cream & a few japs ~ chased wit a cold beer. Or two....
Yeh, I know ... salad? ... in the wintertime?? ... sometimes a man's gotta do what a man's gotta do. Were it not for the bacon, I might not have been able to choke this down. I'm good on salads now, until summer & I have some homegrown tomatoes to put on a salad.
Taco Pie layered with crushed tequila/lime tortilla chips, beef, chorizo, rice, beans, queso, homemade chili con carne & shredded Tillamook cheddar.
Smothered burritos ~ one smothered with homemade chili and the other smothered with queso.
A gut bomb, if ever there was one.
Toasted wheat, creole mustard, aged swiss, pickles & onions, homemade chaurice sausage, fried egg, slaw & a splash of hot sauce....kinda sorta like a Primanti, but better.
Otherwise known as biscuits and gravy ~ made with my homemade breakfast sausage
Homemade buttermilk biscuits
Hot out the oven!
Alison Krauss ~ Heaven's Bright Shore
Couple lil' add-ons to side up the smothered chaurice & rice
After breading & frying the okra, I used the leftover cornbread breading mix to make the hush puppies.
Let's eat!
Homemade spicy cajun sausage, smothered in a savory Creole red gravy ~ served over rice.
Red gravy kicked up with the holy trinity, and some dat good Cajun Power garlic sauce.
Sausage seared first, then made the red gravy wit the pan drippins & put the sausage back into it and baked it.
Soft and chewy ~ these were delicious.
Frostbitten wit a lil' sugar sprinkle.
Good chicory coffee dunkin' cookies.
Dat good Community Coffee
Morel Mushroom Oil
Carolina Plantation Rice & Grits, French Market Chicory Coffee, Pig Pen's Spices & Dumplin' Valley Sauces ... all excellent products, yeh.
Dotted wit a lil' butter & warmed in the microwave ~ chased wit a cuppa dat good black coonass chicory coffee ... dats what Ima tawkin' about!
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