We cooked this on one of our last dinner parties at our apartment in NYC. It was amazing. We made a huge pot of it, and I am pretty sure there were no leftovers. People were stuffing their face and going for third helpings. Chef John and I love “My New Orleans” cookbook. Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking. -ts
Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was. This is one of my favorite comfort foods and provides a great base for a long night out.
2 pounds bacon, diced
3 pounds andouille sausage, diced
1/2 cup lard (OPTIONAL- we did not use bc there is enough pork fat)
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch pieces
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice
2 teaspoons dried thyme
2 dried bay leaves
3 tablespoons pimention de la Vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunches green onions, chopped
- First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
- Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
- After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
- Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
- Increase the heat to high and add the tomatoes and chicken stock to the pot, Bring the stock to a boil. Reduce the heat do medium low, cover and simmer for 15 minutes.
- While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
- After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions. Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya and serve.
NummyNumNum could obviously not survive without RipleyPickles and The Chef. I cannot remember the last time I posted something, and most likely my posts were not missed. I am back though! In great news about my life that everyone should care about, Chef John and I are leaving NYC and heading back down to my favorite city in the states New Orleans. Soon we are going to get real Cajun up in here. My new goal in life is to get John Besh to do a celeb posting on our blog. Trust me I will make this happen.
Today’s recipe is in honor of the upcoming best festival CINCO DE MAYO! Clearly nummy LOVES all Mexican feasts regardless of a holiday, and I thought I would post a great shredded chicken taco recipe that is real simple and does not take all day to cook. – ts
1 ½ lbs boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1-2 chipotle pepper in sauce chopped (optional)
cilantro for garnish chopped
Salt and pepper to taste.
- Combine all ingredients in a saucepan and add water or stock to cover. Be generous with all seasonings. You could even throw in a package of taco seasoning in the mix if you prefer.
- Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Leave liquid in pan.
- Shred meat with fingers. Add back to pan with liquid mix chicken with liquid to soak up more sauce. Taste and adjust seasonings if needed. Sprinkle with cilantro.
In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
I believe this is another recipe The Chef stole from JR’s private stash
, and judging by the comments we’ve received on his Brandy Mustard Filets
, you should probably just go ahead and make this now.
On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
- In a Dutch oven, brown beef and drain.
- Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
- Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
- Simmer for several hours. (The longer you simmer, the better it will be.)
- Rinse and drain kidney beans. Add right before seving.
- Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.
Well folks, it’s official: Nummy Num Num has hit the west coast. And the illustrious Justin Pitts has thrown a little of his culinary expertise back home to the dirty south in the form of Memphis’ favorite meat. If you’re BBQed out but still need your pork fix, a good braise will definitely satisfy your soul.
2 lbs pork shoulder, cut into 5-6 big chunks
Mirepoix (1 onion, 1 carrot, 2 celery stalks, chopped) – that’s French y’all!
1-2 cloves garlic, chopped
2 tablespoons tomato paste (one squeeze of the kind in the tube probably= a couple tablespoon
2 TB AP flour
Cup or so of red wine
1 to 1.5 cups beef stock
bunch of parsley
1 sprig rosemary
2-3 sprigs thyme
2-3 bay leaves wrapped up and tied with kitchen string (or just throw them in)
water (optional, to bring liquid level up if needed)
- Preheat oven to 325.
- Get a big dutch oven. Season pork with S/P and sear it off well in olive oil, set it aside.
- Add Mirepoix and sweat it, then add garlic. Stir in tomato paste and cook it for a few minutes to get raw flavor out. Stir in flour and do the same.
- Pour in red wine and reduce it by about half.
- Put the pork back in. Add the beef stock and herbs until pork is almost covered but not completely swimming in liquid. Add water if needed.
- Cover the pot and put it in the oven (or cook over a really low heat on the stove).
- Braise the *crap out of it for about 3 hours or until it’s falling apart. Should make enough for 4 people.
*Sorry Pitts, but I had to PG your language up a little here since I know a few parents check in from time to time. I did, however, love your suggestion to serve this over Parmesan polenta in which you said “make polenta, thin it out with butter and milk, and add a s—load of cheese.” I’m pretty sure that’s what Julia Child wrote in all her cookbooks too.