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.
It’s that time again, Memphis. The time when the weather is warm but not yet a sweaty swamp, the work days seem a little bit shorter with a patio to look forward to at the end of the day, and the beer and BBQ
flow freely from the banks of the Mississippi.
Well actually, as most of you know, the Mississippi is giving the proverbial wet finger
to all of us
this year, so the beer and BBQ will have to flow from the banks of Central Avenue at good ole Tiger Lane
. While the riverside breeze will undoubtedly be missed, Memphians know BBQ Fest is about the people
, and you can always count on this crowd for a good time.
In honor of BBQ Fest week
, we at Nummy would like to bring you an offering from the kitchen of JR Grosshans. I have yet to taste this succulent selection, but The Chef assures that JR knows how to do a pig right
. And I believe him. JR is too good a Southern boy to do pork wrong.
4 tsp sweet paprika
1 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp cayenne pepper
Pork & ‘fixins’ (cuz that’s what we say in The South, y’all):
1 bone-in pork shoulder, 5-7 lbs
4-6 wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
- Make the rub: Mix all ingredients. Set aside 1.5 tbsp vinegar for the sauce. Sprinkle the remaining rub all over the pork.
- Set up grill for indirect heat and preheat to medium low. Place a large drip pan in the center and toss 1 cup of wood chips on the coals.
- Place the pork skin side up in the center of the hot grate over the drip pan and away from the heat and cover grill. Add 12 fresh coals every hour and 1/2 of wood chips to each side.
- Cook until darkly browned on the outside and very tender inside, about 4-6 hours. The internal temperature should reach 195 degrees.
- Pull off grill and cover with foil. Let rest for at least 20 minutes.
- Pull pork into large pieces, discarding any bones or lumps of fat. Transfer pork the pulled pork to a large aluminum foil pan and stir in 1 to 1.5 cups of vinegar sauce.
Eating pig is messy. If you’re not covered with sauce when you’re done, you’re not doing it right.
You had me at “chili powder and mayo.”
Claire has been talking up this recipe for some time now, and I have to say that Dr. Rhodes definitely earned her 9th degree or whatever with this suggestion.
We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.
4 ears fresh corn, shucked
- Rub corn with a little bit of olive oil and wrap in foil.
- Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
- Remove from foil and slather with mayo (sexy, no?) while still warm.
- Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.
I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.
I know. Overkill with the quasi-correct Spanish. Noted.
We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.
Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.
6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
- Combine all ingredients thoroughly.
Makes about one cup.
I think we’d all agree that Houston’s Chicago-Style Spinach Dip is the shiz. I think we’d also all agree that we can’t have it as often as we’d like due to time, distance, or simple lack of funds.
Fortunately for us, the Hutchison class of 2001 foresaw our dilemma and included it in the adorably titled “Graduate and Be Glad You Ate.” Make sure you pick up some sour cream, salsa and well-salted tortilla chips. Just wouldn’t be the same without the trimmings.
2 packages frozen chopped spinach, cooked and drained
1.5 cans artichokes, chopped and drained
1 onion, chopped
1 stick of butter
1/2 tspn cayenne pepper
salt, pepper and garlic powder to taste
8 oz cream cheese
8 oz shredded monterey jack
4 oz shredded swiss cheese
4 oz shredded mozzarella cheese
4-6 oz heavy whipping cream
4 oz shredded parmesan cheese
Tortilla chips (If you’re in Memphis, Las Delicias has the perfect chips for this dip.)
- Saute onion in butter until tender.
- In a mixing bowl beat cream on medium speed, gradually folding in cream cheese until it forms creamy mixture.
- Add the rest of the ingredients except the parmesan cheese and mix well.
- Marinate in fridge at least 2 hours (the longer the better).
- Preheat oven to 325.
- Top with parmesan and heat until bubbly.
Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.
From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:
2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cayenne or other chili
- Preheat the oven to 350.
- Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes. (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
- When cooked, shred up chicken and set aside.
- Crank up the oven to 450. Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing papery skin, natch), garlic, and onion. Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender. Set aside.
- Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
- Add the blended, roasted veggies and cook an additional 10-15 minutes.
- Add stock (at least 1.5 boxes, maybe more). Add drained, rinsed posole. Bring to simmer/low boil. Add chicken and simmer until warm.
- Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips. (To me, cheese gets in the way here but knock yourself out.)