What did everyone cook today?
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GWG8541 I like blackened fish. Your’s looks done perfectly. Sometime’s you just need to splurge a little with the butter!
wdaly the compound butter on top is really a great addition.
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I blackened some salmon in the CI and whipped up a spicy lemon compound butter to top it with. Added a salad and a roll and to make an relatively healthy meal. It probably would have been a little healthier without the compound butter and roll, but not near as tasty.
GWG8541 I love salmon! That looks heavenly!
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
HerbcoFood A new sausage in the making. Haven’t had boudin in over 20 years. I need to locate some. Yes, I could make it. But, there’s not enough people in my world that would try it once they found out the recipe.
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HerbcoFood A new sausage in the making. Haven’t had boudin in over 20 years. I need to locate some. Yes, I could make it. But, there’s not enough people in my world that would try it once they found out the recipe.
zbigjeff Don’t worry, I don’t make my own either, the processor I use for a few things makes a good link.
If you really just want some and aren’t scared to melt your credit card for shipping food. Buy it online from Best Stop over in Louisiana.
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zbigjeff Don’t worry, I don’t make my own either, the processor I use for a few things makes a good link.
If you really just want some and aren’t scared to melt your credit card for shipping food. Buy it online from Best Stop over in Louisiana.
HerbcoFood Sounds like a plan. Thanks for the “outlet”. Unless a person has a good local contact, I never know if it will be “proper”. You, I believe. Thanks again.
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HerbcoFood Sounds like a plan. Thanks for the “outlet”. Unless a person has a good local contact, I never know if it will be “proper”. You, I believe. Thanks again.
zbigjeff It’s a place just about everyone I know who is passing through the area stops at to buy a small coolers worth of boudin and other products.
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zbigjeff It’s a place just about everyone I know who is passing through the area stops at to buy a small coolers worth of boudin and other products.
HerbcoFood I just looked at their site. They’ve built a “BUSINESS”. I just laughed when I saw “Turducken stuffed with Boudin”. Is authentic Boudin fresh or smoked? I thought I had it fresh.
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HerbcoFood I just looked at their site. They’ve built a “BUSINESS”. I just laughed when I saw “Turducken stuffed with Boudin”. Is authentic Boudin fresh or smoked? I thought I had it fresh.
zbigjeff That is going to be a preference, the stuff I get is fresh. But that also leaves me the option to always smoke it. It really doesn’t bother me, I only get a batch made which is 10lbs a year. So, I tend to usually throw a link on the smoker when it’s fired up.
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
HerbcoFood adding a little broth to that would even make an awesome soup. The Herbcofood Boudin Cabbage soup!
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood adding a little broth to that would even make an awesome soup. The Herbcofood Boudin Cabbage soup!
GWG8541 Yeah, lets go next level, smoke the cabbage, boudin, put it all in a pot with some homemade smoked chicken broth!!! BOOM POW KA-BOOM!
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I didn’t take a pic because it was halfway through my meal. I made sautéed cabbage and some boudin and about halfway through the meal some magic happened. Some of the innards of the boudin mixed with the cabbage, I took a bite and thought man that is good. So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
HerbcoFood said in What did everyone cook today?:
So I emptied the rest of the boudin out of the casing and mixed it with the cabbage. Talk about some good stuff, that might be a solid move from now on!!
I just ran across a Belgian cabbage pork sausage recipe today that sounded amazing to me, so it got added to the list. So many sausage recipes and so little time what is a fellow to do.
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Chef Among other things, I made some Italian sausage from your recipe, only thing I changed was added red pepper flakes to add a little heat. Fried some up and I do recommend this recipe. Thanks for sharing, Chef.
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HerbcoFood Thanks for the guidance. That’s exactly what I was thinking. Then, I can use them either way. Yay for us!!!
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HerbcoFood Thanks for the guidance. That’s exactly what I was thinking. Then, I can use them either way. Yay for us!!!
zbigjeff Another site that you can check out is Bergerons.com, they also have a large selection and ship.
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zbigjeff Another site that you can check out is Bergerons.com, they also have a large selection and ship.
YooperDog That is a good one.
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zbigjeff Another site that you can check out is Bergerons.com, they also have a large selection and ship.
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zbigjeff we stop there every time we travel through LA and load up a cooler a couple of times a year.
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zbigjeff we stop there every time we travel through LA and load up a cooler a couple of times a year.
made some sauerkraut hot dish for lunch today with my homemade kraut and taters from the garden we dug in the fallhey vegetarians, my food poops on your food!
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I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.
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