Mitchell's COME BACK SAUCE will have you coming back for more

We have some great friends here that we have shared some great food with.  Mitch surprised us with a bottle of his Come Back Sauce.  I have had and made come back sauce in Virginia.  Mine was great with seafood.  Mitches is great with everything!  We have used it as a salad dressing, on cooked vegetables, with steak, chicken, pork, potatoes.  It is great on everything!  He has not only given me the recipe but encouraged me to share it.  So, I am posting it on my blog.

Mitchell's Come Back Sauce

INGREDIENTS

1 c Mayonaisse-Blue Plate
1/2 c Olive Oil
1 T Prepared Mustard
1 T Worchestershire Sauce
1/2 t Black Pepper
1/2 t White Pepper
1 clove Garlic-minced or equivalent in liquid or powder
1 Onion, juice of or equivalent in liquid or powder
few dashes Tabasco
dash Paprika
1 T Water
a couple dashes of Dill Weed
dash Curry Powder

Combine all ingredients using and electric mixer.

My take on how to put this together

1 c Mayonaisse
1/2 c Olive Oil
1 T Yellow Prepared Mustard
1 T Worchestershire Sauce
1/2 t Black Pepper
1/2 t White Pepper
1t Garlic-minced
1 Onion
1 t Tabasco
1/2 t Paprika
1 T Water
1 t Dill Weed
1/2 t Yellow Curry Powder

Directions

1) Grate onion and strain to get juice

2) Put onion juice and remaining ingredients in mixer until will combined

3) Let sit for at least 1 hour, preferably 24 hours before using so that flavors can properly meld. 

I look forward to making and using this when we are done with the move.  In the mean time we will share what we have left with friends.

Donut Bread Pudding

Bread Pudding is a classic in most Southern homes.  In Mississippi they make it exceptionally well!  As always I have to put my particular stamp on it.  Or, in this case, find a way to use the excess donuts they have at Church. 

I have two variations that I use of this recipe and I will put them below. 

INGREDIENTS(for 2)

2 donuts
1 extra large egg
1/4 c milk
1 t butter

PAN SIZE:  Two donuts make two cupcakes or a 5" tart pan
                    Six donuts makes a small loaf pan (9"x5")
                    A Dozen Donuts will make a 9" pie tin, an 8"x8" or 9"x9" square pan
                    18 Donuts will make a 9"x13" rectangular pan

DIRECTIONS

1)  Preheat oven to 350

2)  Butter baking dish

3)  Cut donuts into 1/8ths and put in pan

4)  Beat eggs and milk until smooth and pour over donuts

5)  Press donuts down into milk and egg mixture and let soak for 10+ minutes

6)  Bake until golden brown and knife inserted comes out clean

VARIATIONS

Rich-Use heavy whipping cream instead of milk

Almond-mix 1 T slivered almonds into donuts, top with 1 T slivered almonds & 1 T sugar before baking

NOTES:  Serve with ready whip.  You can used whipped cream, but I think the richness might be overpowering.  The airy sweetness of the ready-whip really compliments this recipe.  You could also try vanilla ice cream.

Beef simmered in red sauce over a bed of polenta with gorgonzola

Last nights supper was inspired by a recipe I saw for Polenta with Gorgonzola which I immediately decided needed to be cooked with Steak.  Unfortunately, I was unable to pull up the original recipe as we had some harsh weather.  Here it is, it was so drool worthy that my husband and our friend both licked their plates.

INGREDIENTS

Polenta with Gorgonzola

1 3/4 c polenta
1 qt chicken stock
1 1/2 c water
4 oz gorgonzola

Steak in red sauce

2 lbs Beef(see note below)
1 t kosher salt
1 t black pepper
2 T crushed garlic
1/4 bunch flat leaf parsley
1 t oregano
1/2 t crushed red pepper
1/2 c extra virgin olive oil
1 15oz can crushed tomatoes
2 c white wine
4 oz Asiago

DIRECTIONS

1S)  Sprinkle beef with salt and pepper

2S)  Make marinade of garlic, parsley, oregano, crushed red pepper and olive oil

3S)  Rub marinade on beef and let sit for 1 hour to three days

4P)  Bring water and chicken stock to a boil and slowly whisk in polenta until it starts to thicken

5P)  Lower heat to simmer, cover and stir occasionally

6S)  In a separate pan, preheated to high, brown steak on both sides

7S)  Mix remaining marinade, tomato and wine and bring to a boil, lower to a simmer, cover and cook until tender

8S)  Remove steak from pan and let rest before slicing

9P)  Stir gorgonzola into polenta

9)   Pour polenta into bowls or onto plates, top with sliced steak, red sauce then grate asiago over the top.  Serve while it is hot.

NOTES
1* Beef-  I used London Broil.  I think a Flank, Flat Iron, Eye of Round or any other mediocre steak would work.  You could also use cheaper cuts of meat, like chunks of stew meat or a chuck roast, if you chose to freeze them in the marinade and thaw, or cook longer.  This could definitely be done in the crock pot.

2*  Polenta, when you are simmering polenta it needs to be on the lowest setting available.  If it should happen to get too stiff you can add small amounts of water to loosen it up.  It will loosen up when you add the gorgonzola.

Red Beans & Rice - the old Gulf Coast Way...

Red Beans and Rice is one of the oldest Gulf Coast food traditions, along side Hoppin John.  Like many foods it has been bastardized over the years, its roots long forgotten...

Long ago Red Beans and Rice would have been cooked on Mondays, washdays, and simmered on the stove all day.  It may well have had a ham bone if one was available.  As much as this dish should not be rushed, I have both a quick and slow version.  It can also be pressured canned or frozen.

This dish should have a creamy consistency, much like a thick gravy.  If you really want to retain the integrity of the original dish, that people fell in love with you might try Crowders instead of kidney beans, and definitely serve it over long grain brown rice assuming you are not one of the rare people with access to Carolina Gold Rice.  Sweet onions are definitely an assest for this dish and let us not forget a good quality Andouille.  I know that Chicken Andouille is not traditional, but AMYLU makes one that is every bit as good as the best Andouille we had in New Orleans.  

I digress...

After doing my usual research and taste tests with old locals I feel I can confidently share my recipe.

RED BEANS & RICE

Ingredients

1 lb dry red beans-I think the smaller ones work better, but Kidneys are perfectly acceptable
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice


Directions

1) Soak the beans overnight in cold water

2) Drain and rinse beans well and put into crock pot, or pot to slowly simmer all day.

3) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

4) Put first 10 ingredients, into pot and add water to cover.

5) If using a crock pot, cover it tightly, put it on high and leave it there all day, stirring when ever...
    If using the stove top method, bring to a boil, stir, cover and put on the lowest heat possible,
    stirring as necessary.

6) Add remaining ingredients to taste.

7) If the Red Beans are not creamy from stirring either use a potato masher or your blender to make
    a paste out of half of your beans

8) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

9)  When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.


QUICK VERSION:

4 15 oz cans of Kidney beans with liquid               (please be mindful of the ingredients as
            you only want beans, salt, water and (sadly) calcium chloride)
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice

1) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

2) Do not drain the beans as the liquid is part of the flavor.

3) Put two of the cans of beans through your blender with the butter until they form a smooth paste.

4) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

5) Put first 10 ingredients, into pot and add water to cover.

6) Bring to a boil, stir, lower to a simmer,  cover and stir as necessary.

7) Add remaining ingredients to taste about 15 minutes before your rice is ready.

8) When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.

I know this dish does not look like much, but, when cooked correctly is an easy crowd pleaser!

Creole Sausages Andouille vs Chaurice

By the time you read this, we will have made authentic Andouille and Chaurice.  



Having been in the Gulf Coast region for over a year I have had to perfect the food.  It would not be me if I did not.  I have made some amazingly authentic food that has locals questioning exactly where I hail from.  Sausage is an integral part of much of the food down here and the part of the local cuisine that has yet eluded me as my recipe geek requires historic recipes to find the true essence.  The most commonly called for sausage is Andouille.  I have yet to make any recipes that call for Chaurice and Budin is eaten by itself as a snack. 

When locals speak of the difference between Cajun and Creole they universally bring up the French and African influences.  The thing no one mentions is the German influence.  The only reason I know about his is because of this cookbook.   Memere's Country Creole Cookbook is where I finally found a recipe for Andouille.  My other reference cookbook is The Picayune's Creole Cookbook which is the from the French influence and has the Chaurice recipe.  I have yet to find a proper Cajun cookbook.  

I digress...

When my Lovely husband and I first got into sausage making and were mere Northerners, ignorant of what Cajun and Creole food actually was we made what we *thought* was a good and proper Andouille.  Not so fast.  It is a good sausage that has a lot of the local flavors but is *not* Andouille.  It is actually closer to Chaurice.

Memere's Andouille recipe is very mild and heavily smoked.  It is definitively German.  I know there are many recipes that have thyme in them, but they are more likely based in the French.  Unfortunately Picayune does not give me an Andouille recipe.

4 1/2 lb pork butt
1/2 lb pork fat
5 t salt
2 t black pepper
2 t garlic powder
1 t cayenne
casing

In contrast we have Picayunes Chaurice recipe:

4 lb lean fresh pork
2 lb fat fresh pork
2 large onions-minced very fine
1 clove garlic-minced very fine
1 t Cayenne or other very hot chili pepper
1 t red pepper (hot Paprika)
1 T salt
1 t black pepper-finely ground
1 sprig of thyme-well minced
2 bay leaves-chopped or minced fine
1/2 t allspice-very fine


Now for the sausage formerly known as Andouille.  It is definitely more closely related to the Chaurice than the Andouille and has many of the flavors popular down here, but it is neither.  It is still a fine sausage and will be used in the future.  It is never to go near my Red Beans and Rice again. 

6 lb pork
3 T salt
3 chipotle
1 T cayenne
1 T sage
1/2 T nutmeg
1 T allspice
1 t black pepper
3 bay leaf
1/2 t thyme
3 clove garlic
* this is great smoked