New Years Lunch ala N’awlins

by on February 15, 2014
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Chef John Besh

Black eyed peas

Bay leaf
Ham hock . No salt
Rinsed black eyed peas
Cover with water about 2 inches above stuff
Boil, then cover and reduce to a simmer
Stir occasionally
Cooked when they smash easily

Serve over cooked long grain rice



Fat back
Add onion, celery, garlic, bay leaf
Halve cabbage . Remove stem
Quarter remainder and put into pot
Add 3 C water
Bring to boil
Add Andouille sausage pieces to top
Cover and simmer
Cook until falls apart and is tender

Top with Andouille pieces

Beef brisket

Season brisket
Sear well
Chop celery, carrot, onion, pearl onions, turnips, potatoes, garlic, mushrooms
Alt sweet potatoes or fingerlings
1 qt chicken stock
6 hours in oven or 1 hour in pressure cooker

Serve slice with veggies on the side

Corn Bread
Bacon fat in bottom of cast iron skillet
Heat to 400°
1 C flour, 2 C corn meal, 2 eggs
Salt, sugar, scant cayenne, baking powder
Milk to thick pancake batter consistency
ALT: Buttermilk with baking soda, not powder
Pour into hot skillet
In oven at 425° for about 15 minutes

Turn out and slice

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