mrip541 986 Posted February 18 Share Posted February 18 (edited) I was looking for some way to amp up a standard sausage egg and cheese, and the first video I clicked suggested putting jam on the muffin. Is this actually a thing? Edited February 18 by mrip541 Quote Link to post Share on other sites
berndog 925 Posted February 19 Share Posted February 19 Who has a red bean and rice recipe they want to share? I know there was a thread on cajun cooking and it had recipe i made several times. I tried searching for it but I'm not able to find it. Quote Link to post Share on other sites
Binky The Doormat 12,943 Posted February 19 Share Posted February 19 16 hours ago, mrip541 said: I was looking for some way to amp up a standard sausage egg and cheese, and the first video I clicked suggested putting jam on the muffin. Is this actually a thing? pretty standard practice with Sausage Egg McMuffin 1 Quote Link to post Share on other sites
Ron Popeil 18 Posted February 19 Share Posted February 19 16 hours ago, mrip541 said: I was looking for some way to amp up a standard sausage egg and cheese, and the first video I clicked suggested putting jam on the muffin. Is this actually a thing? Maybe something acidic to cut the richness of the sausage and cheese. Pickled onion? A little malt vinegar? I'm spitballing. 1 Quote Link to post Share on other sites
Ron Swanson 3,077 Posted February 19 Share Posted February 19 17 hours ago, mrip541 said: I was looking for some way to amp up a standard sausage egg and cheese, and the first video I clicked suggested putting jam on the muffin. Is this actually a thing? Try it with a hot pepper jelly. Datil or another sweet hot pepper like Habanero is awesome. Jalapeno is pretty good to. 2 Quote Link to post Share on other sites
Ron Swanson 3,077 Posted February 19 Share Posted February 19 1 hour ago, berndog said: Who has a red bean and rice recipe they want to share? I know there was a thread on cajun cooking and it had recipe i made several times. I tried searching for it but I'm not able to find it. This is one of the few things I cook in the Instant Pot. Prepare ingredients mis-en-place in following groups: 2 tbsp vegetable or olive oil 1# Andouille Sliced (Home Made preferred) 1 Cup onion chopped 1 Cup green bell pepper chopped 1 Cup celery chopped 1 tbsp garlic minced 1 tsp dried thyme ½ tsp cayenne 1 tsp kosher salt 1 tsp black pepper 2 large bay Leaves 1# soaked small red beans (not Kidney) 1 smoked ham hock 4 cups chicken broth Put Instant Pot in Saute mode. Once hot add 2 tbsp vegetable or olive oil and saute sliced sausage. When brown bits from bottom and sausage browned some (5-8 minutes), remove from Instant pot with slotted spoon. Reserve for later use. Add onion, bell pepper, celery, garlic to instant pot. Saute until onion is translucent. Add dry spices, stir to coat veggies. Deglaze pot with a little broth. Stir in remaining broth, bay leaves, beans, and ham hock. Close Instant Pot and cook under pressure for 30 minutes. Allow to naturally release. Can be manually released after 15 minutes of natural release if short on time. Total instant pot time will take an hour or so. Remove hock, if meaty enough, remove meat and add into beans. Remove 1 cup beans, mash with fork into paste. Return sausage and mashed beans to pot. Saute until thickens, about 5 minutes. Stir regularly to prevent burning to bottom of pot. Best served over Royal Blend rice (Texmati). 1 1 Quote Link to post Share on other sites
mrip541 986 Posted February 19 Share Posted February 19 (edited) 4 hours ago, berndog said: Who has a red bean and rice recipe they want to share? I know there was a thread on cajun cooking and it had recipe i made several times. I tried searching for it but I'm not able to find it. I'm not an expert but I think one of the most important bits is getting good beans. https://www.camelliabrand.com/products/red-kidney-beans/ Edited February 19 by mrip541 Quote Link to post Share on other sites
Ron Swanson 3,077 Posted February 19 Share Posted February 19 34 minutes ago, mrip541 said: I'm not an expert but I think one of the most important bits is getting good beans. https://www.camelliabrand.com/products/red-kidney-beans/ Those are the wrong beans for red beans and rice. Try these instead: https://www.camelliabrand.com/products/small-red-beans/ Quote Link to post Share on other sites
gianmarco 29,000 Posted February 19 Share Posted February 19 28 minutes ago, Ron Swanson said: Those are the wrong beans for red beans and rice. Try these instead: https://www.camelliabrand.com/products/small-red-beans/ Pretty sure kidney beans are used more often. Quote Link to post Share on other sites
Ron Swanson 3,077 Posted February 19 Share Posted February 19 1 hour ago, gianmarco said: Pretty sure kidney beans are used more often. That is probably the case in St. Louis. Probably served on any old day of the week as well. Quote Link to post Share on other sites
gianmarco 29,000 Posted February 19 Share Posted February 19 20 minutes ago, Ron Swanson said: That is probably the case in St. Louis. Probably served on any old day of the week as well. I lived in New Orleans for over 7 years, GB. Quote Link to post Share on other sites
Ron Swanson 3,077 Posted February 19 Share Posted February 19 11 minutes ago, gianmarco said: I lived in New Orleans for over 7 years, GB. And my comment came of snarkier than I intended. Sorry about that. Quote Link to post Share on other sites
gianmarco 29,000 Posted February 19 Share Posted February 19 6 minutes ago, Ron Swanson said: And my comment came of snarkier than I intended. Sorry about that. Wasn't taken that way. It's all good. Before living there, I wouldn't have known why Mondays would be important As far as the beans, though, I'm pretty sure I've eaten both plenty of times, but I believe kidney beans are used more often. I could be mistaken as it's usually not described what is used, but just based on memory and what they looked like. Quote Link to post Share on other sites
mrip541 986 Posted February 19 Share Posted February 19 Guess I was more recommending the brand than the specific bean. Quote Link to post Share on other sites
Drunken Cowboy 1,518 Posted February 20 Share Posted February 20 5 hours ago, mrip541 said: I'm not an expert but I think one of the most important bits is getting good beans. https://www.camelliabrand.com/products/red-kidney-beans/ This is what I use as well. I normally use Alton Brown's recipe. I would say the key to good red beans is pickling your own pork. https://www.foodnetwork.com/recipes/alton-brown/red-beans-and-rice-recipe-1943443 1 1 Quote Link to post Share on other sites
The Gator 8,457 Posted February 22 Share Posted February 22 Did a sausage ratatouie Saturday night. Simmered the sausage in a Brooklyn Chocolate Stout before slicing and searing them. Turned out amazing. 3 Quote Link to post Share on other sites
Cowboysfan8 7,903 Posted February 22 Share Posted February 22 (edited) I’m not sure if this is the correct tread, but this is THE BEST jarred sauce ever imo https://www.raos.com/product/marinara-sauce/ I like to brown hot Italian sausages then simmer them in this sauce on low for a few hours, the sausage makes it even better Edited February 22 by Cowboysfan8 1 Quote Link to post Share on other sites
caustic 4,090 Posted February 22 Share Posted February 22 24 minutes ago, Cowboysfan8 said: I’m not sure if this is the correct tread, but this is THE BEST jarred sauce ever imo https://www.raos.com/product/marinara-sauce/ I like to brown hot Italian sausages then simmer them in this sauce on low for a few hours, the sausage makes it even better I've always shied away because of the price, but at some point I'm going to have to break down and try some. Heard so many people rave about it. Quote Link to post Share on other sites
ProstheticRGK 4,071 Posted February 22 Share Posted February 22 (edited) 21 minutes ago, caustic said: I've always shied away because of the price, but at some point I'm going to have to break down and try some. Heard so many people rave about it. I'll second that! It's the best sauce I ever had. Sorry, mom. EDIT: pro tip, they carry it at Sam's club, and it's about half the price as regular stores. Edited February 22 by ProstheticRGK 2 Quote Link to post Share on other sites
Cowboysfan8 7,903 Posted February 22 Share Posted February 22 22 minutes ago, caustic said: I've always shied away because of the price, but at some point I'm going to have to break down and try some. Heard so many people rave about it. Worth every penny 5 minutes ago, ProstheticRGK said: I'll second that! It's the best sauce I ever had. Sorry, mom. I said best “jarred” sauce. Not as good as my Moms 😉 1 1 Quote Link to post Share on other sites
Nigel 3,599 Posted February 22 Share Posted February 22 Never had his jarred sauce but when I do homemade meatballs/sauce its Rao’s recipe. Quote Link to post Share on other sites
RC94 2,082 Posted February 22 Share Posted February 22 I like Rao's, but I prefer Victoria Marinara: https://www.amazon.com/Victoria-Marinara-Sauce-24-Ounce/dp/B00060MX6I It's more expensive than the other main stream brands but it's less expensive than Rao's. Quote Link to post Share on other sites
RC94 2,082 Posted February 22 Share Posted February 22 Rao's makes jarred soup too. They are great. 1 Quote Link to post Share on other sites
Hastur 372 Posted February 22 Share Posted February 22 For health reasons, I have moved towards plant based diets. Here is one of my favorite soups I've come up with: Spicy Black Bean, Kale, and Sweet Potato soup 2 large onions, chopped 1 can no sodium black beans 4-5 cups chopped Kale, ribs and large stems removed 2 smallish/medium sweet potatoes, diced roughly to size of a black bean 1 quart vegetable stock(may need more depending on preference) 2 tsp garlic powder 3 cloves garlic, minced ½ tsp turmeric ½ tsp cumin ½ tsp paprika Dried/dehydrated chilis of your choice(I used Guajillo and Japinos) 1 tbsp White Miso Paste Stir in half the turmeric, cumin, and paprika with the diced sweet potatoes. Put in a preheated oven at 400 degrees and roast for 15-20 minutes until soft. Remove the stem and seeds of dried chilis, and do a rough chop on them. Place them in a small sauce pan with about a cup of veg. broth, and simmer covered for 15 minutes. Put the chilis and vegetable broth into a high powered blender(I swear by my Ninja), and give it a whirl for about a minute. Add more vegetable stock if it is too thick. It should be more saucy/liquidy than pasty. Lol you know what I mean. In a large soup pot, put in about ½ cup of the vegetable stock and chopped onion over medium heat. Cover and saute until translucent/soft. Put in the minced garlic, and stir. Cook till fragrant(30-45 seconds). Put in half the turmeric, cumin, and paprika. Stir and cook for 30 seconds to ‘bloom’ spices. Add the rest of remaining vegetable stock and bring to low simmer. Stir in the chopped kale and simmer until wilted/softened. Right near the end add the white miso paste. Stir in the sweet potatoes and you’re ready to eat! 3 1 Quote Link to post Share on other sites
Ron Popeil 18 Posted February 24 Share Posted February 24 On 1/19/2021 at 3:54 PM, Ron Swanson said: This has been my go to for the little cold snap we've been having lately: Pozole Verde 2 pounds boneless chicken thighs, skin removed 1.25 pound tomatillos (husked and washed) 1 large white onion, quartered 1 small white onion (chopped for serving) 3 jalapenos (stemmed, halved, seeded) 3 poblano peppers (stemmed, seeded, quartered) 2 large cloves garlic (peeled) 8 cups chicken broth 3 15 ounce can of white hominy (drained and rinsed) 2 teaspoons kosher salt 2 tablespoons vegetable oil 1 large handful of cilantro (stems and leaves) 1 + tablespoon dried mexican oregano 1 + tablespoon cumin 2 teaspoons white pepper or to taste. Sliced radishes Crumbled queso fresco Thick corn tortillas (homemade best) In a large dutch oven, sear chicken in oil over medium heat until brown develops. Deglaze with chicken broth. Add remaining broth, garlic, tomatillos, large onion quarters, jalapenos, oregano, cumin, and salt. Bring to boil over high heat. Reduce heat, cover partially and simmer on low for 40 minutes or until chicken is falling apart. Transfer chicken to bowl or cutting board with slotted spon and shred. Using slotted spoon, place tomatillos, onions, and jalapenos in blender. Add large handful of fresh cilantro and a cup of cooking liquid and puree until completely smooth. A good blender like a Vitamix or Blendtec is helpful here. Add shredded chicken, puree, and hominy into dutch oven. Stir and cook uncovered over medium heat for 15 minutes. Taste and salt as needed. Serve with lime wedges, sliced radishes, chopped cilantro, crumbled queso fresco, chopped white onions, and thick corn tortillas for dipping. *finally* got around to making this and it delivers. Only had two cans of hominy on hand and just went with it rather than head out to the store. Went heavy on the garlic, cumin, and oregano. When I make it again I might go 7 cups broth instead of 8 because I would personally prefer it a little closer to stew than soup. But as is it's not thin. Maybe another jalapeno or two or the ones I used weren't that spicy. Thank you! Quote Link to post Share on other sites
gianmarco 29,000 Posted February 24 Share Posted February 24 Advanced grilled cheese (with some good humor) Quote Link to post Share on other sites
Tony Jabroni 781 Posted February 26 Share Posted February 26 I got the Emeril Lagasse air fryer/roaster etc for Christmas. Mah gawd is this a wonderful machine. Rotiss, bake, air fryer, roast veggies and taters. It does it all. I have used it a lot and nothing has turned out crappy. Chicken, ribs, tenderloins, everything. Highly recommended. Quote Link to post Share on other sites
Tony Jabroni 781 Posted February 26 Share Posted February 26 (edited) On 2/22/2021 at 3:16 PM, caustic said: I've always shied away because of the price, but at some point I'm going to have to break down and try some. Heard so many people rave about it. It is excellent. Rao's. They sell hearty soups now too. I Hippled, you guys beat me to it.😁 Edited February 26 by Tony Jabroni 1 Quote Link to post Share on other sites
Brony 7,669 Posted February 26 Share Posted February 26 Been really happy with my Panang Curry Chicken 1 onion 1 tbs minced garlic 1 or 2 bell pepper of whatever color Panang Curry Paste. I use this 1 can coconut milk 1 1/2 to 3 chicken breasts. For big boneless, I go with 2 1 big spoonful peanut butter 1 or 2 tbs brown sugar recommended adds: couple glugs of fish sauce, grated fresh ginger, thai basil chopped. Cut onion and get cooking in pan with oil at medium heat. Add garlic after a few minutes. Clear out space in the middle Drop in curry paste to center of pan. Let that sit for about a minute and soak in the aroma. Add can of coconut milk and let that cook for a minute. Add in peppers, peanut butter and brown sugar. Add in fish sauce, ginger and/or basil if you have it. Take raw chicken and cut into bite size chunks. Drop that into the mix. Let chicken cook for 15 minutes. Lower to low heat and enjoy. The timing of adding things is very loose - I'm just slowly adding things as they are prepared. Just avoid burning the onions and undercookng the chicken and you should be in business. This turns out mild-medium heat. 5 Quote Link to post Share on other sites
The Gator 8,457 Posted February 26 Share Posted February 26 Picked up some Rao’s Alfredo sauce for tonight. The store also had their pasta so rolling with that and some sun dried tomato marinated chicken for the protein. Should be awesome 2 Quote Link to post Share on other sites
Cowboysfan8 7,903 Posted February 26 Share Posted February 26 6 minutes ago, The Gator said: Picked up some Rao’s Alfredo sauce for tonight. The store also had their pasta so rolling with that and some sun dried tomato marinated chicken for the protein. Should be awesome Haven’t tried, or even seen the Alfredo Quote Link to post Share on other sites
Mister CIA 8,611 Posted February 26 Share Posted February 26 Guess I'm about to pay a visit to Sam's Club. Quote Link to post Share on other sites
The Gator 8,457 Posted February 27 Share Posted February 27 1 hour ago, Cowboysfan8 said: Haven’t tried, or even seen the Alfredo My Link 1 Quote Link to post Share on other sites
Cowboysfan8 7,903 Posted February 27 Share Posted February 27 1 hour ago, The Gator said: My Link When I see find it I’ll try it. How was it? Like I posted above, their marinara is the best I’ve had I will say I bought their 3?4? Cheese tomato sauce once when the marinara was sold out and didn’t like that near as much Quote Link to post Share on other sites
fred_1_15301 5,660 Posted February 27 Share Posted February 27 On 2/22/2021 at 3:48 PM, Cowboysfan8 said: I’m not sure if this is the correct tread, but this is THE BEST jarred sauce ever imo https://www.raos.com/product/marinara-sauce/ I like to brown hot Italian sausages then simmer them in this sauce on low for a few hours, the sausage makes it even better We bought a 4 pack from Costco when it went on sale and my wife said the same thing. Meanwhile I’m cutting back on sodium so wouldn’t know. Quote Link to post Share on other sites
The Gator 8,457 Posted February 27 Share Posted February 27 5 minutes ago, Cowboysfan8 said: When I see find it I’ll try it. How was it? Like I posted above, their marinara is the best I’ve had I will say I bought their 3?4? Cheese tomato sauce once when the marinara was sold out and didn’t like that near as much Haven't put it all together yet, but sampled the sauce and 2 Quote Link to post Share on other sites
Mister CIA 8,611 Posted February 27 Share Posted February 27 On 2/22/2021 at 9:29 AM, The Gator said: Did a sausage ratatouie Saturday night. Simmered the sausage in a Brooklyn Chocolate Stout before slicing and searing them. Turned out amazing. What's the tecnique to segue from whole sausage to sliced? Remove sausage from simmer and then what ...? I'm trying to figure out "fat management" for lack of a better term. I don't want to bleed out a lot of fat without a plan. Hope I'm making sense. The dish looks fantastic, hence my queries. Quote Link to post Share on other sites
The Gator 8,457 Posted February 27 Share Posted February 27 14 minutes ago, Mister CIA said: What's the tecnique to segue from whole sausage to sliced? Remove sausage from simmer and then what ...? I'm trying to figure out "fat management" for lack of a better term. I don't want to bleed out a lot of fat without a plan. Hope I'm making sense. The dish looks fantastic, hence my queries. Thanks. I have a cutting board with a nice well around it so it keeps track of all the fat. After slicing them I let them sit for a few minutes in a bowl with all the fat while I wipe down the pan and get it hot for a quick sear. I also reserve some of the fat to add towards the end after all the veggies are tender. Not so much that it makes it greasy, just for a little added flavor. Quote Link to post Share on other sites
The Gator 8,457 Posted February 27 Share Posted February 27 2 hours ago, Cowboysfan8 said: When I see find it I’ll try it. How was it? It was a big hit, thanks for the recommendation. 2 1 Quote Link to post Share on other sites
Mister CIA 8,611 Posted February 27 Share Posted February 27 18 minutes ago, The Gator said: It was a big hit, thanks for the recommendation. I fell in love with a plate... Quote Link to post Share on other sites
FishTacoTuesday 1,078 Posted February 27 Share Posted February 27 :sehorn: Quote Link to post Share on other sites
Mister CIA 8,611 Posted February 27 Share Posted February 27 Found my youtube channel: 100 Hour Lasagna Quote Link to post Share on other sites
caustic 4,090 Posted March 3 Share Posted March 3 Alright, I have acquired the sauce: https://imgur.com/a/nurR75x Making spaghetti & meatballs with roasted broccoli tonight. Quote Link to post Share on other sites
caustic 4,090 Posted March 3 Share Posted March 3 3 hours ago, caustic said: Alright, I have acquired the sauce: https://imgur.com/a/nurR75x Making spaghetti & meatballs with roasted broccoli tonight. Update: Pretty tasty! I think I was most impressed with how fresh it tasted. I tried a spoonful of Rao’s and a spoonful of our usual Classico sauce to compare, and the Classico tasted noticeably artificial when put up against the good stuff. 3 Quote Link to post Share on other sites
E-Z Glider 2,747 Posted March 15 Share Posted March 15 On 2/18/2021 at 3:04 PM, Binky The Doormat said: wow - that stuff is expensive! $25/14 oz. the only info I have found so far is using a 50/50 flour mix ...any idea if you can get away with less of this stuff and still get good results?? Homemade crispy fried chicken sandwich. This recipe is really good. Chicken is super crispy and covered in "bits" (who knew they were just water?). I toss mine in buffalo sauce and pile high with red onions and pickled jalapenos on a brioche bun. Literally the best chicken sandwich I've ever had. 3 Quote Link to post Share on other sites
The Gator 8,457 Posted March 26 Share Posted March 26 @Cowboysfan8 had an extra jar of Rao’s alfredo sauce and no noodles so I made a chicken breast dish out of it. Grilled 4 chicken breasts in the sauce, then as I let the breasts rest I grated some fresh Parmesan and mozzarella into the sauce and stuck it back in the oven(off but still hot) for 5 min. Then just mix all the goodness in the pan up and you have a nice thick sauce to top your chicken breast. was great for such a quick dish 1 Quote Link to post Share on other sites
Ron Swanson 3,077 Posted March 26 Share Posted March 26 This thread is officially brought to you by Rao's jars of sauce, and petitioned to be renamed "Official reheating of sauce cooked by others thread". 1 4 Quote Link to post Share on other sites
Cowboysfan8 7,903 Posted March 27 Share Posted March 27 On 3/25/2021 at 9:20 PM, The Gator said: @Cowboysfan8 had an extra jar of Rao’s alfredo sauce and no noodles so I made a chicken breast dish out of it. Grilled 4 chicken breasts in the sauce, then as I let the breasts rest I grated some fresh Parmesan and mozzarella into the sauce and stuck it back in the oven(off but still hot) for 5 min. Then just mix all the goodness in the pan up and you have a nice thick sauce to top your chicken breast. was great for such a quick dish Sounds awesome I need to try the Raos Alfredo Quote Link to post Share on other sites
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