PORK RIB JAMBALAYA

Pork Rib Jambalaya

This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.

1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth
2 medium onions chopped
6 cloves of garlic minced
1 large bell pepper chopped
1 cup each onion tops and parsley chopped
2 stalks celery chopped
a splash of Worcestershire sauce
3 cups long-grain rice
5 tbsp oil

Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.

GRATIN DAUPHINOISE

Gratin Dauphinois

6 Yukon Gold potatoes, peeled and cut into 1/4-inch slices
2 cups cream
5 garlic cloves, slightly crushed
1 sprig thyme
1 sprig parsley
1 sprig rosemary
salt and white pepper
freshly ground nutmeg, just a whiff
1 Tbsp. Butter
4 oz. Grated Gruyere cheese

Serves 4
Preheat oven to 340 degrees. Place the potatoes in the large pot and add the cream, 4 of the garlic cloves and the herbs. Season with salt, white pepper and nutmeg. Bring to a boil, then reduce to a simmer. 
After 10 minutes of simmering, remove from the heat and discard the garlic and herbs.
Use the remaining garlic clove to rub around the inside of a baking dish. Butter the inside of the baking dish as well so that it is evenly coated.

 Transfer the potatoes and cream to the gratin dish and sprinkle the top with Gruyere cheese. Cook in the oven for 40 minutes, or until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 10 minutes before serving.

STEAK TARTARE

Steak Tartare

2 egg yolks
2 Tbsp. Dijon Mustard
4 anchovy fillets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco
freshly ground black pepper
1/4 cup salad oil
1 oz. Cognac
1 small onion, freshly and finely chopped
1 oz. Capers, rinsed
2 oz. Cornichons, finely chopped
4 sprigs parsley, finely chopped
1 1/4 lbs. Fresh sirloin, finely chopped

Serves 6
Place the yolks in a large bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into discs on the plates. Serve immediately with French fries and toasted bread points.

MOULES MARINIERES

Moules Marinieres

4 oz. Butter
2 shallots, thinly sliced
2 cups white wine
salt and pepper
6 pounds mussels
about half a handful of parsley, chopped

Serves 4
Heat the butter over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking up the heat all the way). Season with salt and pepper.

Dump the mussels into the pot and slap on the lid. Cook just until all the mussels are open all the way (about 10 minutes, no more. Shake the pan, keeping the lid firmly pressed on top, then add the chopped parsley and shake again (you can toss in an additional knob of soften butter at this point, swirling it into the sauce for a nice, emulsified, enriching boost.) 

Pour the whole glorious mess into a warmed serving bowl and serve.
Some nice country bread is a good thing to have on the table, for you and your guest to use for mopping up the sauce.

BROCCOLI COLESLAW

Broccoli Coleslaw

Broccoli Coleslaw in the bag is simply julienned broccoli stalks (no flowerettes) the part that is usually trashed.

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

CHOCOLATE PUDDING

Chocolate Pudding

A 3 cup bowl or four 6-ounce custard cups
½ cups sugar
1/3 cup plus 1 Tbsp unsweetened cocoa
1/8 tsp. Salt
Gradually stir in, making a smooth, runny paste:
1/3 cup warm water
Stirring constantly, bring to a boil over medium heat, then remove from the heat. For an especially thick and chocolaty pudding, add and stir briskly until melted:
1 ounce semisweet or bittersweet chocolate, finely chopped (optional)
Stir in: 1 3/4 cups half and half
Place in a bowl:
3 Tbsp cornstarch
Very gradually add, making a smooth paste:
1/4 c. half and half
Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute.

Remove from the heat, then stir in:
1 ½ tsp. Vanilla or any liqueur of choice, Grand Marnier, Bourbon.

Pour the pudding into the bowl or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days. Whipped cream and/or chocolate shavings is nice.

CRAWFISH DIP

CRAWFISH DIP

Serve cold or heat in oven till hot and bubbly through.  Also a great sandwich filling.

1/2 cup butter

2 pounds crawfish tails, with fat

4 (8 ounce) packages cream cheese, room temperature

1 bunch green onions, chopped

1 cup mayonnaise

1/2 teaspoon hot pepper sauce, or to taste

1 teaspoon Worcestershire sauce, or to taste

Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.

1. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

ALABAMA WHITE BARBEQUE SAUCE

Alabama White Barbeque Sauce

Makes 1 3/4 cups
1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

HEAVY TOMATO-BASED BARBECUE SAUCE

HEAVY TOMATO-BASED BARBECUE SAUCE

If you find this to be too thin for your taste just simmer it a bit longer. It will thicken some as it cools.

½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

CAROLINA MUSTARD BARBEQUE SAUCE

Carolina Mustard Barbeque Sauce

Another of my favorite regional BBQ Sauces.

Carolina Mustard BBQ Sauce
½ gallon prepared mustard
1 ½ cups apple cider vinegar
5 cups cane sugar
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt

Combine all the ingredients and slowly bring to a simmer. Keep a close eye as this sauce can scorch very easily. Stir frequently. Let cool.

AÏOLI

AÏoli

Nine cloves of garlic is a bit much for most people, start with four and go up as your tolerance dictates.Makes 2 cups 

9 cloves garlic
1 1/2 cups mayonnaise
½ tablespoon lemon juice
½ teaspoon Dijon mustard
3 dashes Louisiana hot sauce (Crystal or Tabasco)
½ teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper 

Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.