Crispy Fried Boudin Balls – De-Casing A Cajun Classic
It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I’d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.
I’ve come to understand how and why it’s done that way, and it’s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein. The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.
Just don’t leave out the liver! I know you “hate” it, but I don’t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!
Ingredients for about 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes
6 ounces chicken livers, cut in 1-inch pieces
1 yellow onion, diced
2 celery ribs, diced
1/2 cup diced poblano chili or green bell pepper
1/2 cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)
1 1/2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or 5 cups fully-cooked white rice,
1/2 cup fresh chopped parsley
1/2 cup fresh chopped green onion
Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls
- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.
Maid-Rite Copycat (Loose Meat Sandwiches)
The classic Maid-Rite is a loose meat sandwich made with perfectly seasoned, tender slow-cooked ground beef served on a warm slightly sweetened bun. We have tried to replicate it for years and at long last, we have the perfect crock pot recipe and it is one to keep! If you have never tried one, run (do not walk) to your kitchen and make this!
A few years ago Chad and I traveled to Iowa for his high school reunion. It was a much anticipated trip. I have wanted to see Iowa for years, not just for the corn (although I would fly out just for that). Ever since I first met him he had spoke of his favorite places in Cedar Rapids, so we had a long list of things to see and do. Visiting a Maid-Rite restaurant was at the top of the list.
I remember hearing all about Maid-Rite's in just about every conversation about Iowa for as long as I have know him. Interestingly, Maid-Rite has been an Iowa tradition since 1926 (and a mid-west staple for many years). A Maid-Rite is a loose meat sandwich made with perfectly seasoned tender slow cooked ground beef served on a warm bun.
First of all, it is definitely NOT a sloppy joe. It is an unformed burger, featuring beef slow cooked in seasoning liquid leaving you with the most tender seasoned beef. Simply served on a warm slightly sweet bun. It is the most spectacular simple sandwich you will ever sink your teeth into. Truth be told, I didn't 'get it' until I had my first sandwich.
Many family members have tried to replicate the magic that is the Maid-Rite. Many have failed. My father-in-law like the rest of Chad's family, grew up on Maid-Rite's Loose Meat Sandwiches and a few months back he informed my husband that at long last, he had a recipe that was the best Maid-Rite he had ever eaten, perhaps better than the original.
Click here for Recipe»
Beef
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Copycat
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Crockpot
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Midwestern
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Sandwiches
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SlowCooker
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TSRISummer
2-Ingredient Pizza Dough
2 Ingredient Pizza Dough. Yes, it is possible. The recipe is simple and delicious. It's perfect for a weeknight pizza and I have a ton of pizza ideas. Savory pizzas, bread sticks and dessert pizzas. You are going to love it!
Click here for Recipe»
Olive Garden Copycat Alfredo Sauce
The decadent creamy Alfredo sauce from Olive Garden can now be enjoyed in your own home with this scrumptious copycat recipe loaded with cheese, cream and a special ingredient to really take it over the top.
Click here for Recipe»
Cheese
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Copycat
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Gravy-Sauces
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Italian
Simple Crock Pot Buffalo Chicken Wings
Crock Pot Buffalo Wings are so tender they will melt in your mouth. The caramelized buffalo sauce is truly enough to make your taste buds sing! Made in the slow cooker you won't find an easier recipe! They just about cook themselves.
Click here for Recipe»
Chicken
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Crockpot
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GameDay
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SlowCooker
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TSRISummer
Hello, it’s Chef Dijon, from Foodwishes.com!
This recipe comes from my friend, and About.com’s Food Preservation Expert, Sean Timberlake. Since I’m a newbie, I wanted to use a recipe from someone I could harass in person if need be. That won’t be necessary, as this came out pretty well for a first attempt.
By the way, Sean says you can start to taste the final flavor profile after three days, but I recommended a week in the video, just to play it safe. It really does take some time for the rawness to wear off, and that familiar mustard flavor to emerge.
In hindsight, I should have used a real blender to grind the soaked seeds. I opted for the hand-held for a better shot, but I don’t think I extracted as much flavor as I could have. I really enjoyed the texture, but I think I will try another batch in the blender, and go for something smoother, and even stronger.
Speaking of acidity, I just canned mine using the hot mustard to seal the sterilized jars. This is not a product that will spoil easily, but for any kind of long-term storage, you’ll want to can in a hot water bath (see instructions here).
So, if you were looking for a totally doable, and completely edible New Year’s resolution, then this might be for you. Thank you to Mr. Timberlake for sharing his recipe, and I hope you give it a try soon. Enjoy!
Recipe adapted ever so slightly from this one by Sean Timberlake/About.com.
Ingredients for four (8-ounce) jars of Dijon:
Ingredients for four (8-ounce) jars of Dijon:
1 1/2 cups white wine
2/3 cup white wine vinegar (original recipe calls for 1/2 cup)
1 cup water, plus more as needed
1 yellow onion, chopped
2 garlic cloves, minced
1 cup yellow mustard seeds
1/4 cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
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