BOTL recipe thread.

[messerjocke2000]

I got to know and love this dish when i stayed in Savannah,GA.

2 oz. of flour
Salt and pepper
Chicken 2-3 lbs. (disjointed)(or use chicken legs, works well too)
2 Tablespoons Butter
2Tablespoons oil
1 onion, chopped
1 clove of garlic, smashed
1 large green bellpepper, chopped
3 ripe tomatoes peeled, cored and chopped or just chopped for a "saucier" variant.
1/2 teaspoon sugar
1 1/2 teaspoonCurry
1/4 teaspoon dryed Thyme
2 oz. currants/raisins
2 oz. roasted almonds
Parsley, chopped

Mix the flour, pepper and salt and dust the chickenparts with the mixture.
Heat butter and oil over medium heat in a heavy skillet. Fry the chicken parts until golden brown. It´s better do do them in two runs, so the oil won´t cool down too much.
Put chicken aside for now.
Discard the grease except for two 2 tablespoons. Now sautee the onion, garlic and bellpepper for about 5 mins over low heat. Stir alot, or the stuff will burn!

Add tomatoes, curry, sugar and thyme. Mix well and add the chicken. Bring to a boil and then reduce the heat.
Covered, let it simmer for about 30 mins, until everything is nice and soft.
For the original, cook of all the liquid.
For more sauce, don´t
Now add the currants and let them heat up for a minute.

Just befor serving, take the icken out and add the parsley an almonds.

Goes well with rice or couscous:drool:.

 

[dpricenator]

2 LBs of bacon you do not need thick sliced bacon, but get decent stuff so it holds
2-3 packs of Little smokies
1 full box of brown sugar.


Cut the packages of bacon in half, so each slice of bacon is now hald as long

wrap each litle smokey with a piece of bacon, and secure it with a tooth pick. Once you have used all your smokies or bacon place them in a Disposable foil "turkey tray" Spread all the brown sugar all over the top of these. Bake for 45 minutes at 400 degrees. the finished results are a user friendly appetizer that will be the hit of the party.

 

[Virgeinadeaux]

Cajun Red Beans and Rice

1 pound dried small Red Beans (not kidney beans, not pinto Beans, not red velvet beans).

1 cup dry red wine

3 large onions chopped (white onions preferred)

1 tablespoon minced garlic

¼ teaspoon powdered mint

½ teaspoon of brown mustard

½ cup chopped fresh parsley

½ cup green onions (tops only)

½ cup chopped bell peppers

1/4 cup chopped dill pickle with juice

1 teaspoon Tabasco sauce or Louisiana hot sauce.

1 ham bone prepared or 1 pound of pickled pork (andouille)

3/4 cup of bacon drippings

1/4 cup extra virgin olive oil

After picking through beans to remove dirt clods and any small rocks, wash beans several times to insure they are clean.

In a deep frying pan over a medium heat sauté onions, half of the parsley, bell peppers, Tabasco souse, mustard, and powdered mint, in bacon drippings until onions are clear. After onions turn clear, put into the 10 to 12 quart pot with beans cover with 2 inches of water, cover pot and let it sit over night.

The next day in a deep frying pan place ¼ cup extra virgin olive oil and ham bone or andouille and sauté for 5 more minutes over medium heat or until ham starts to render, you will have to stir frequently to prevent burning. Blend dill pickles with pickle juice.

After ham or andouille has been properly sautéed, put it in the 12 quart pot beans that has been socking over night, put the pot over a high heat until it comes to a high rolling boil. Then turn the heat down to a simmer, stir occasionally add blended pickles. After about two hours the beans should be getting soft. Take ¼ of the beans a mash with a potato masher, and then place back in pot. Simmer for another 25 minutes, stirring occasionally to keep beans from sticking or burning. Add water only as needed. Add salt and cayenne pepper to taste. Serve over hot stemming freshly cooked fluffy rice.

One word of warning, never try to serve a Cajun mushy or instant rice, you may be shot.

Any leftovers can be frozen for future use.