We cook BBQ contest pretty much professionally. Our year revolves around 4 seasons, the off-BBQ season, the rainy BBQ season, the hotter than heck BBQ season, and the fall BBQ season. When you are this into something, it doesn't even occur to you to think about why you are doing something- you just are. However, occasionally we encounter a non-BBQ-er (the dreaded NB"S), and we have to explain not only what we do but why. So, just in case you feel the need to justify your addiction to a NB at somepoint (or even a spouse (the much, much more dreaded Peeved Off Spouse or POS!) here is a list of ready made reasons that you simply MUST purchase charcoal by the pallet or spend $4000 on a cooker.
10. I have an addiction, and the first step is admitting you have an addiction. There is no second step.
9. My blown-out knee prevented me earning millions as a professional (insert sport here) player.
8. It's not like we're cooking Bambi.
7. If I don't do this, someone else will. How would you feel then!
6. Pigs are running amok through farmland, somebody has to step up and stop it. I am that person.
5. Survival skills.
4. You should really come help- it's fun and we need a dishwasher.
3. College fund? It's sitting right there on that 20' BBQ trailer baby!
2. I could be golfing, and you see where that got Tiger Woods.
And the Number one reason I BBQ is:
1. Because if the World ends, you can't eat Bowling Balls.
Showing posts with label Yazoo's. Show all posts
Showing posts with label Yazoo's. Show all posts
Saturday, February 12, 2011
Delta Style Cooking
The Mississippi Delta region is where I grew up, and my cooking, be it an everyday dinner or competition BBQ, reflects that in the flavors and foods I use. To give you an idea of the region, it is generally given this geographical - Starting at Memphis down to New Orleans, bordered by the Yazoo River on the Mississippi side and stretching a few miles on the other side through Arkansas and Louisiana. Cuisuine from this area has picked up influences from the surrounding zones and morphed into a certain flavor profile that is unique in its own right. Food is very well seasoned, but not necessarily hot or spicy. Fresh products are used in everything, reflecting the lack of reliance of the residents on the land. The food should express itself though the entire palate, not just having a singular note. Everything is made from scratch, and mealtimes are a celebration, not a duty.
Delta food is not known for a single item, but rather for its abilty to absorb the styles of nearby areas and morph into a slightly different style. It is more than a "kissing cousin" to cajun food (not the super spicy stuff that people assume is cajun, but the homespun dining of the everyday person of Louisiana). Much of the cooking comes from time consuming recipes utilizing inferior cuts of meats. The Cajun "trinity" (celery, onions and peppers cooked down as a flavoring base) is predominate in most stew types, but the use of a roux is not.
One item the Delta is know for is tamales. Yes, tamales. Made in much the same way as their Mexican cousins, the difference in a Delta tamale is in a few touches. It is almost always made with a pork filling. True Delta tamales are always wrapped in butcher paper as opposed to corn husks. Delta tamales are typically stewed in a very seasoned broth made with tomatoes and a stock. One of the best things about driving through the Delta is finding the tamale stands or shops and stopping in for a snack (look for the boiled peanut stands, there is usually a tamale stop nearby!). Typically, you are given saltines to eat with the tamales- I still don't get why, but just go with it.
Items such as Red Beans and Rice are another Delta specialty. Yes, they are a New Orleans dish, but they are also a Delta item with a few changes. Red Beans and Rice can be anything as simple as just that- some red beans cooked and served with rice to a more satisfying stew with sausages, ham and the like. Traditional New Orleans RBR was made on Mondays, which also was "wash day." Ladies would put on the beans to cook for the afternoon while they washed clothes. It is still a Monday special at many restaurants in New Orleans and throughout the Delta.
We served a great RBR at our restaurant years ago. Here is a modified recipe for the home:
Ingredients:
1 lb dried SMALL RED BEANS- don't use kidney beans or pinto beans or anything else, this has to be SMALL RED BEANS. It will say so on the package- SMALL RED BEANS.
1 TBL canola oil
1/2 cup diced celery,
1 cup each julienne onions and julienne peppers (green or red your choice, or mix)
1 TBL minced garlic
1 gallon chicken stock
1/2 cup diced ham (tasso ham is awesome, but it makes it more of a cajun style)
1 lb smoked sausage, cut into 1/2 moons (andouille if you are going for the cajun style)
1 TBL basil flakes
3 bay leaves
1 tsp coarse ground black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp hot sauce (we like Louisiana brand as it's not that hot but it adds a good flavor)
White rice- you need about 2 cups cooked
1/2 a bunch of green onions, diced.
Optional- some more sausage, cut into 3 inch links and butterflied (one link per person)
Soak beans overnight or cover with water and bring to a light boil for 1 hour. Drain. Set aside.
In a skillet, add oil and cook sausage. Getting a sear on it brings out the flavor. Remove sausage, but leave the oils in skillet. Add celery, onion, peppers and cook until softened. Add garlic and continue cooking until garlic is golden- about 2 minutes. Place all ingredients in large stock pot and put on medium heat until is comes to a light boil, then reduce to a strong simmer.
Now, go wash clothes because you have about 3 hours to kill. Occasionally stir the pot.
As it cooks you will notice it becoming more stew-like. It is done when the beans are very soft and it looks melded together. If it becomes too thick, add some more water or stock. If it's too thin, use a spoon and mash some of the beans against the side of the pot and stir- I do this always as it really helps flavor the stew.
About 30 minutes before serving taste for seasonings. Feel free to add salt, pepper, spices, whatever you think it needs- it's your dinner at this point, not mine, so don't let a recipe stand in your way!
Cook your rice. I take the sausage links and sear them to the point of getting them black at this point- the little char adds an extra flavor componant.
To serve- spoon red beans in a bowl, then top with a few spoonfulls of rice. Sprinkle green onions on top of rice, and place a sausage on top. Awesomely easy, satisfying dinner- right from the Delta. Enjoy!
Delta food is not known for a single item, but rather for its abilty to absorb the styles of nearby areas and morph into a slightly different style. It is more than a "kissing cousin" to cajun food (not the super spicy stuff that people assume is cajun, but the homespun dining of the everyday person of Louisiana). Much of the cooking comes from time consuming recipes utilizing inferior cuts of meats. The Cajun "trinity" (celery, onions and peppers cooked down as a flavoring base) is predominate in most stew types, but the use of a roux is not.
One item the Delta is know for is tamales. Yes, tamales. Made in much the same way as their Mexican cousins, the difference in a Delta tamale is in a few touches. It is almost always made with a pork filling. True Delta tamales are always wrapped in butcher paper as opposed to corn husks. Delta tamales are typically stewed in a very seasoned broth made with tomatoes and a stock. One of the best things about driving through the Delta is finding the tamale stands or shops and stopping in for a snack (look for the boiled peanut stands, there is usually a tamale stop nearby!). Typically, you are given saltines to eat with the tamales- I still don't get why, but just go with it.
Items such as Red Beans and Rice are another Delta specialty. Yes, they are a New Orleans dish, but they are also a Delta item with a few changes. Red Beans and Rice can be anything as simple as just that- some red beans cooked and served with rice to a more satisfying stew with sausages, ham and the like. Traditional New Orleans RBR was made on Mondays, which also was "wash day." Ladies would put on the beans to cook for the afternoon while they washed clothes. It is still a Monday special at many restaurants in New Orleans and throughout the Delta.
We served a great RBR at our restaurant years ago. Here is a modified recipe for the home:
Ingredients:
 |
| Cooking down smoked sausage |
1 TBL canola oil
1/2 cup diced celery,
1 cup each julienne onions and julienne peppers (green or red your choice, or mix)
1 TBL minced garlic
1 gallon chicken stock
1/2 cup diced ham (tasso ham is awesome, but it makes it more of a cajun style)
1 lb smoked sausage, cut into 1/2 moons (andouille if you are going for the cajun style)
1 TBL basil flakes
3 bay leaves
1 tsp coarse ground black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp hot sauce (we like Louisiana brand as it's not that hot but it adds a good flavor)
White rice- you need about 2 cups cooked
1/2 a bunch of green onions, diced.
 |
| "trinity" cooking with garlic |
Soak beans overnight or cover with water and bring to a light boil for 1 hour. Drain. Set aside.
In a skillet, add oil and cook sausage. Getting a sear on it brings out the flavor. Remove sausage, but leave the oils in skillet. Add celery, onion, peppers and cook until softened. Add garlic and continue cooking until garlic is golden- about 2 minutes. Place all ingredients in large stock pot and put on medium heat until is comes to a light boil, then reduce to a strong simmer.
Now, go wash clothes because you have about 3 hours to kill. Occasionally stir the pot.
As it cooks you will notice it becoming more stew-like. It is done when the beans are very soft and it looks melded together. If it becomes too thick, add some more water or stock. If it's too thin, use a spoon and mash some of the beans against the side of the pot and stir- I do this always as it really helps flavor the stew.
About 30 minutes before serving taste for seasonings. Feel free to add salt, pepper, spices, whatever you think it needs- it's your dinner at this point, not mine, so don't let a recipe stand in your way!
Cook your rice. I take the sausage links and sear them to the point of getting them black at this point- the little char adds an extra flavor componant.
 |
| A bowl of Delta-Style Red Beans and Rice |
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