speaking of beans and rice
harvey do you have a riz coll?? recipe
the cr??ole spot near my house is aight but i am sure i could make it better at home
i can tell there is cloves,nutmeg thing going on but how do i cook the rice and beans together and have it come out right!
b/w
you guys should try feijoada the black beans brazilian version of this dish
First, I have to give these 2 items, depending on how you want to cook your pot, the highest of cosigns...
Growing up in my house, we'd eat red beans and rice at least once a week. The Blue Runners are convenient as you don't really have to add anything (except sausage and lots of Tabasco at the table) to them for them to be good. That being said, adding to them works great as well. But when my Mom would go all out, Camellia beans were always the lick. And I'm pretty sure she was doing exactly what the Paul Prohomme cookbook told her to.
Not sure why first dude that responded said that Bay Leaves are suspect.
The best recipe I ever had, made by a friend who got it from a professor at Tulane, added carrots to be liquified with the onion, celery, and bell pepper.
Personally, I've only ever made fancified Blue Runners...so I don't have a definitve recipe. But last time I made my version for a Saints game a couple of months back, my friends went apeshit over it.
As for Cajun seasoning, Tony's has been my mainstay for decades now. I don't even mess with any others anymore.
Oyster Shucker Mike was telling me about some local television spot he did for those Blue Runners, would like to see that.
HarveyCanal"a distraction from my main thesis." 13,234 Posts
pcmr said:
speaking of beans and rice
harvey do you have a riz coll?? recipe
the cr??ole spot near my house is aight but i am sure i could make it better at home
i can tell there is cloves,nutmeg thing going on but how do i cook the rice and beans together and have it come out right!
b/w
you guys should try feijoada the black beans brazilian version of this dish
To date, I've left the Haitian cooking to my ex and her fam. Mother-in-law makes the best riz cole imaginable...especially when she tops it with fish. Splash some Frank's on there and mmmmm. A couple things I have picked up though... don't be afraid to use Sazon and coconut milk.
The real deal though, and the closest thing to Louisiana beans and rice, is Haitian sos pois. My late father-in-law used to blow me away with his white bean version.
nice!
I've heard of coconut milk for better rice texture, crispy plantain and i am good to go
Sos pois is creamed red beans so i figured it was easy however i think i might pinto bean the recipe now that you mentionned the white bean thing
HarveyCanal"a distraction from my main thesis." 13,234 Posts
HarveyCanal"a distraction from my main thesis." 13,234 Posts
Awesome!
And on a sidenote, I was known as somewhat of an oyster eating champion at Visko's Seafood on the West Bank back when I was like 9-10 years old. At least a couple times, my step-grandfather from Florida took me there on 10 cents an oyster night and made bets with other men over how many I could eat. We never lost...and the shuckers used to make sure to be giving me the biggest ones too.
b/w
They still don't have Gulf oysters at my spot here in Austin, Quality Seafood...damn you, BP Oil!
I made it this weekend but didnt feel like clearing my table to take photos.
Before I started though, i ran down to Kalustanyans in Little India to look for Zatarains Cajun/Creole seasoning. No luck, but i copped the in-house brand.
Shit was good. I made it Sunday but had it last night for dinner, along w/ some wine braised ribs i copped from the Korean market in Little Korea, and some wok stirred baby bok choy.
Im gonna make another batch soon and take some photos, along w/ sneakers, action figures, and rekkids.
i saw bobby flay's recipe on tv yesterday and he had only liver
using smoked sausage seems popular
dredging the liver in flour and chickenstock powder was my moms trick
+ little lemon juice+worschestire or maggi...but that may be deviating
Comments
I'm making this weekend - ill snap some shots.
ITS ON!!!
And less like this...
Gotta mash a bunch of them cooked beans up to make it cream style.
I hear you.
I'm confident you will be making the hey pocky way-type bomb of a dish.
And hey, I caught your pops on espn2 the other night...good stuff!
harvey do you have a riz coll?? recipe
the cr??ole spot near my house is aight but i am sure i could make it better at home
i can tell there is cloves,nutmeg thing going on but how do i cook the rice and beans together and have it come out right!
b/w
you guys should try feijoada the black beans brazilian version of this dish
Oyster Shucker Mike was telling me about some local television spot he did for those Blue Runners, would like to see that.
To date, I've left the Haitian cooking to my ex and her fam. Mother-in-law makes the best riz cole imaginable...especially when she tops it with fish. Splash some Frank's on there and mmmmm. A couple things I have picked up though... don't be afraid to use Sazon and coconut milk.
The real deal though, and the closest thing to Louisiana beans and rice, is Haitian sos pois. My late father-in-law used to blow me away with his white bean version.
I've heard of coconut milk for better rice texture, crispy plantain and i am good to go
Sos pois is creamed red beans so i figured it was easy however i think i might pinto bean the recipe now that you mentionned the white bean thing
And on a sidenote, I was known as somewhat of an oyster eating champion at Visko's Seafood on the West Bank back when I was like 9-10 years old. At least a couple times, my step-grandfather from Florida took me there on 10 cents an oyster night and made bets with other men over how many I could eat. We never lost...and the shuckers used to make sure to be giving me the biggest ones too.
b/w
They still don't have Gulf oysters at my spot here in Austin, Quality Seafood...damn you, BP Oil!
YES!
Before I started though, i ran down to Kalustanyans in Little India to look for Zatarains Cajun/Creole seasoning. No luck, but i copped the in-house brand.
Shit was good. I made it Sunday but had it last night for dinner, along w/ some wine braised ribs i copped from the Korean market in Little Korea, and some wok stirred baby bok choy.
Im gonna make another batch soon and take some photos, along w/ sneakers, action figures, and rekkids.
The Camelia beans make a difference.
The recipe i have is just kidneys...............
This cat uses Pork,Beef and Gizzards in this muthafucker!
Suggestions? Braekdowns? Hints?
using smoked sausage seems popular
dredging the liver in flour and chickenstock powder was my moms trick
+ little lemon juice+worschestire or maggi...but that may be deviating