05/23/2018 – This was our first ever batch of Chaurice (pronounced shore-EESE) sausage and it was great. Far more flavorful than andouille although need to try John Folse’s andouille as this followed fairly closely John’s recipe for chaurice here. Be sure to read the notes from when we tried it in August. It was good AND spicy. Continue reading
5/22/2018 – This cook produced the best flavored ribs I have made. The seasoning with 5POGS 24 hours before then before the foil and finishing in the oven is the best yet. The ACV-diluted Stubbs BBQ Sauce gave it the sauce flavor profile without the sticky sauce. The bark is very good and the meat is moist and tender. Will season more cooks this way and see if it is consistently good.
Pascal’s Manale’s most important ingredient is the head-on shrimp. As co-owner and chef Mark DeFelice says, “The head on the shrimp is important because it contains the fat and the protein, and that’s where a lot of the flavor is from in the barbecue shrimp.”
To read DeFelice’s hack to use headless shrimp go here or here.
It may be hard to find head-on shrimp in cities away from the coast, so DeFelice came up with a shortcut. He uses more spices to make up for the flavor of the missing heads.
Ingredients:
- 1 pound or 21-25 headless shrimp (wild caught is vastly superior to farmed shrimp)
- 3/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup Lea & Perrins Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/2 teaspoon chopped garlic
- big pat of butter
The “Manale spice” mix:
- 4 teaspoons black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
Directions
Wash and pat dry shrimp. Add the Manale spice mix, garlic, Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white wine. Stir together. (Though it’s not in Mark’s recipe, I saw him put a big pat of butter in the pan.)
Cook over high heat until shrimp are done, approximately 10 minutes. Do not overcook shrimp.
The Plate
Serve the shrimp in a wide soup bowl, and have hard-crust French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.
The dish is best accompanied by a bottle of ice-cold Abita Amber Beer and a Louis Prima song.
From NOLA.com whose researchers found the published recipe printed in 1995.
Chef Mark’s Barbecued Shrimp
1 pound headless shrimp, 21 to 25 count
5 teaspoons Manale’s spice*
1/2 teaspoon chopped garlic
1/2 teaspoon Lea & Perrin’s Worcestershire sauce
1/4 teaspoon Tabasco
1 cup margarine, melted
1/2 cup white wine, such as Chablis
Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire, and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine. Stir together. Cook over high heat until shrimp are cooked, stirring occasionally. Do not overcook shrimp.
Serve with French bread for dipping.
For a great sounding version that uses time to incorporate the flavor go to Drick’s Rambling Cafe. Note how he cooks the shrimp then pours on the seasoning then lets it rest in the warm oven to incorporate the flavors. That sounds like a restaurant way to have a dish essentially cooked and ready to serve over an extended time period.
5/20/2018 – This turned out good and with some tweaking to make it spicer will be a favorite. This was a good way to use leftover smoked pork butt. Continue reading
Recipe By: Arci at AllRecipes.com
Ingredients
2 pounds potatoes, peeled and cubed
1 teaspoon ground black pepper
1 tablespoon salt
2 tablespoons softened butter
2 chipotle peppers in adobo sauce, minced
2 cloves garlic, minced
1/4 cup shredded Cheddar cheese
1/4 cup shredded white Cheddar cheese
1/4 cup reduced-fat mayonnaise
1/4 cup heavy cream
1/4 cup chopped fresh cilantro
Directions
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Return the potatoes to the pot, and mash with the black pepper, salt, butter, chipotle peppers, and garlic until smooth. Fold in the Cheddar cheeses, mayonnaise, heavy cream, and cilantro until the cheeses have melted.
5/18/2018 – The dish turned out great with many comments by Kelley and Mary that it was really good. It was inspired by the recipe on page 44 of our copy of Kit Whol’a book New Orleans Classic Creole Recipes. Kip credits Poppy Tucker for the recipe. [Piper and Olivia still only wanted their mini-pizzas.]
To watch Poppy cook it go to http://www.finecooking.com/article/how-to-make-creole-shrimp-jambalaya. She says: “Ham, be it regular or tasso (see #6 ), always appears in jambalaya.” Note that Poppy used 2 lbs. of heads-on shrimp. Mine could have used that 1/3 lb. more.
My tweaked version they liked so much is below. Note though the quantities Kit said are to serve 6-8 but since Mary, Kelley and I had at least two servings each there was only one serving left for another day. We also had nothing to go with it like a green salad.
Ingredients:
1 lb. headless shrimp, peeled and the shells used to make seafood stock
4-1/2 cups of seafood stock
4 Tbs butter
3 stalks of celery
1 med yellow onion
1 average Green Bell pepper
1/4 pound of diced ham
3 Tbs tomato paste
Seasoning:
1 bay leaf
1/4 heaping tsp dried thyme
1/4 heaping tsp cayenne
1/4 tsp ancho chile powder
almost 1/4 tsp allspice
1/2 of 1/4 tsp ground cloves
1.5 tsp kosher salt
Kip’s Creole Seasoning added with the rice and to the raw shrimp
2 Cups of Jasmine Long Grain Rice
Chopped green onions and sweet paprika to work in with a fork in before resting 10 minutes. See note below about stirring causing mushiness. Also note that I did not add the onion or paprika for the first try of this dish as I did not read carefully enough. Should have also used our tasso rather than the ham.
Process:
- Shell the shrimp and bring the shells in the water to a boil for maybe a couple of minutes then turn down to simmer until needed.
- Melt 4T butter in the large blue porcelain lined cast iron soup pot.
- Add to the butter and saute:
- 1 med onion chopped fine
- 1 green bell pepper chopped into an average 1/2″ squares
- 4 stalks of celery about 10″ long chopped into small pieces
- When the edges of the pieces begin to soften add the diced ham and stir together.
- Add 5-6 shakes of Kit’s Creole Seasoning to have a visible dusting over the whole pot. Stir it in and heat for maybe 5 minutes.
- Add the rice in small batched and stir in well between each addition. Let the pot reheat and the rice begin to absorb the flavors.
- Strain the shrimp shells from the seafood broth and add the strained broth to the pot stirring well. [That is the last thorough stirring to avoid mushiness like we had. See notes below.]
- Cook with the lid on for 15 minutes or so until the rice is almost done.
- Add the raw shrimp and stir into the hot mixture with the fire still on low to reheat the pot and lightly cook the shrimp.
- After about 10 minutes serve.
Thoughts – Per Poppy’s tips on page 44 the dish should be turned only lightly and “only two or three times during cooking”. That avoids mushiness like we had. I had turned it and not stirred but did turn it at least 4 times to keep it from sticking on the bottom. Should have had the fire much lower if not off.
5/16/2018 – Inspired by the recipe here. Based on the first tasting we found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos. When the large jar was eaten 3+ weeks later it all tasted fine, firm and maintaining the individual textures but it all tasted the same. Continue reading
Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s.
Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share the recipe for this flavorful fried chicken so you can make it at home. Watch the video of Brian demo’ing the recipe.
Hattie B’s Hot Chicken
Serves 4
Ingredients
For the Dry Brine
1 whole chicken (3 pounds), washed, patted dry, and cut into quarters or 2 pounds chicken tenders
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
For the Dip
1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce
For the Dredge
2 cups all-purpose flour
2 teaspoons sea salt
Soybean or peanut oil, for frying
For the Spicy Coating
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Directions
1. Dry brine the chicken: In a bowl, toss the chicken pieces with salt and pepper, cover, and refrigerate overnight or up to 24 hours.
2. Make the dip and dredge: In a bowl, whisk together the milk, eggs, and hot sauce. In a separate bowl, whisk together the flour and salt.
3. Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
4. Fill a 6- to 8-quart pot halfway with oil and bring to 325 degrees over medium heat. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, about 5 to 6 minutes for chicken tenders, 15 to 17 minutes for breast quarters, and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.
5. Make the spicy coating: Carefully ladle the lard or 1/2 cup frying oil into a large heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Dip the hot fried chicken into the spice mixture and serve immediately.
Found the above recipe when reading the article and recipe for Slow Cooker Nashville Hot Chicken – adapted from the original Hattie B’s Hot Chicken recipe in Nashville, TN. The spicy slow cooker shredded chicken in Slider Buns also sounds good.
5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries so this was not a completely true test.
There was no difference in the taste that was noticeable. The green was not as firm or slightly crunchy as was the white.
I prefer the kraut made with white (Asian) cabbage because of the firmer texture.
5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn.
The ears had been sitting out for over an hour to warm up. Then rubbed with warm butter and seasoned with Kit’s Creole Seasoning.
About 6:30 pulled the corn and chicken piled on a baking pan and left in the oven (turn off and room temp) to rest. We ate about 30 minutes later. The corn was done, moist and had a little smokey tone that seemed about right.
Next time try with 5POGS for the adults.