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Cajun White Beans and Sausage–A Quicky

10/11/2020 – This is made with a large can of BlueRunner white beans and comes together in about 30 minutes. This cook was ok and has suggestions for making it really good. It is a lot different than but inspired by David Triche’s recipe here at a Facebook group.

This recipe has a lot of potential if it is not overheated/cooked. This effort ended up with the covered pot on a medium simmer that became a boil and went on until I found it and most of the peas had disintegrated.

The Ingredients

1/4 cup Vegetable Oil
1/4 cup All-Purpose Flour
1 (27 oz.) cans Blue Runner Original Cream Style Navy Beans
½ cup Water
1 large Onions, chopped
1 medium Bell Pepper, chopped from our garden
2 stalks of celery
6 toes Garlic, chopped
1/3 lb. Conecuh Spicy Smoked Sausage, sliced into ½” diagonal slices
1 Tbsp. Cajun Seasoning
~1 Tbsp. Black Pepper to cover the 2 qt. pot

  1. In a pot, heat oil over medium heat add: oil and flour, stirring constantly to make a roux the color of peanut butter.
  2. Add the onions, celery and green pepper and stir occasionally until wilted.
  3. Add the garlic and cook until wilted.
  4. Add water and stir until the rouz is like a gravy.
  5. Add the smoked sausage, Cajun seasoning, and the can of beans.
  6. Cook for 30 minutes. Add more water if necessary, but don’t make it thin.
  7. Add the can of Bluerunner white beans and cook another 30 minutes. Taste and adjust any seasoning if necessary.
  8. Serve over rice.

This cook was while Mary was in Houston. Still, it turned out ok and has a lot of potential for a cajun side dish that is special but easy.

Next time try:

  1. Add no water until it needs it…if it does.
  2. Use bacon grease instead of vegetable oil to make the roux.
  3. Watch the heat level as this came to a boil at 3/4 of the simmer setting.
  4. It needs more punch–not heat. Add 50% more creole seasoning.

Smoked Pork Belly

10/6/2020 – Smoked in the MES a fresh 4.25 lb. pork belly bought at Alabama Speciality Meats. Trimmed off the skin and the loose ends of fat. There was a thin end that was removed to not have it overcook. It will become tasso. This smoke turned out ok but not really different from a smoked shoulder.

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Bacon-Wrapped Shrimp with Spicy Cajun-Cheese Stuffing

10/3/2020 – We made a most wonderful meal that is clearly rated To-Die-For.

Several parts were made independently and then blended to make the meal.

  • Shrimp – 18-20 large shrimp were thawed, headed, shelled, deveined, and butterflied but not cut through. Rubbed in Kit Whol’s creole seasoning.
  • Spicy Cheese Stuffing –
    • 8 oz. creme cheese was taken out of the refrigerator and let come to room temperature…almost.
    • 3 green onions from the garden, white and green parts diced.
    • half a 4″ long poblano hot pepper, from our garden, roasted today and chopped fine.
    • juice from half of a fresh lime
    • ½ cup of chopped fresh cilantro
    • Siracha. Two squeezes that were about 2 tablespoons total
    • Kit Whol’s creole seasoning
  • Half strips of Zeigler Bacon were initially cooked in a 400° oven to about 50% cooked with the meat turning slightly dark and the fat white. The strips were still limp and easily wrapped around the stuffed shrimp. While still hot, sprinkled Kit Whol’s creole seasoning on the top side.
  • Reheated Jasmine rice (about 1.5 cups) cooked several days ago with Ina’s broth and green onions from the garden. As the above quantities made more spicy cheese stuffing that could be used in the shrimp, about ½ cup was added to the warmed rice and stirred in. That was genius as it made the rice really special. There was still some leftover for another day.

Putting it Together

  1. The butterflied shrimp were filled with a glob of the spicy cheese and wrapped in a half-strip of half-cooked Ziegler bacon.
  2. Shook a somewhat heavy level of Kit Whol’s creole seasoning on them.
  3. The wrapped shrimp were seared on a grilling mat on the hot gas grill mostly with the lid closed until they were the pink shade of not-overcooked shrimp. Maybe 8-10 minutes.

They were served next to the warmed, seasoned rice.

Dehydrated Cayenne Peppers

Note the green ones in the lower right tray.

9/19/2020 – We bought a NESCO FD-75A, Snackmaster Pro Food Dehydrator this week and tried it out on the abundant red cayenne peppers from the garden. Picked all the red today and that filled three trays. Some picked the past 3-4 days have been lying out to dry along with some green ones and they filled the 4th tray. Notes from the second batch are also below.

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Dehydrated Sand Pears

9/20 & 23/2020 – Washed some of the ripest of the sand pears; i.e. those that are a bit springy when squeezed with a strong yellow undertone. Sliced them with the mandoline at its max setting; 1/4″. Used our new dehydrator and they turned out very good. Made a second batch and will make more.

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Buttermilk-Feta Dressing ToTry

This recipe was provided with one for fried green tomatoes. It would work well with other fried things.

  • 2 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon fresh dill, chopped, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 4 ounces (1 cup) feta cheese, crumbled, divided
  1. Whisk together buttermilk, mayonnaise, sour cream, dill, and lemon juice in a small bowl.
  2. Whisk in black pepper, 1/2 cup of the feta, and remaining 1/4 teaspoon salt.
  3. Sprinkle with dill and remaining 1/2 cup feta.

Thousand Island Dressing Development

2/24/2020 – This began with Ina Garten’s ratio of 3:1 of mayo to ketchup. Then increased the sweet relish and added 6POGS. There were other changes such as leaving out the capers–at the level she used–that did not seem to add anything other than a little salt. This is what we made that filled a quart jar plus a small 1.5″ pyrex bowl. It was good. See Next Time below.

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