Too damn hot to work outside, might as well eat good so I fired up the smoker..
Stuffed pork loins (boudan and queso fresco in one, and maple/cranberry/apple in the other...baby back ribs glazed caramelized with y red mop sauce and honey...king crab on the grill...killer green salad, jalapeno potato salad, cosmiccowboy creamed corn, jalapeno cheese grits. Finished it off with fresh blackberry/peach cobbler and vanilla ice cream.
*burp*
*nap time*
I was gonna start a weekend food thread. NICE work. Glad to see others enjoying Boudan(or is it boudin). I grilled some stuffed Anaheim peppers using andouille sausage and boudan. Then two racks of spares.
Been stuffing pork loins all summer.
So far my favorite has been Onions, spinach, andouille sausage and mozzarella.
I use boudan a lot...I like it "classic" style too grilled and served with homemade red beans and rice...
sounds like a good stuffing mix you are using...do you use frozen/chopped spinach?
There is nothing green on that plate, CosmicCowboy.
LOL
I like my salad in a separate bowl and served before the main course...
This meal was a little carb heavy but it's summer picnic food...
The greatest GIG in the world would to be adopted by Cosmic…Hang out in the barn with cable TV, Ride horses, wash the 4x4, go hunting and eat bar be que…
Damn that looked good.
Have you been using one of these?
Yeah, where can I apply?
Fresh baby spinach.
Yeah, I got some great pork tenderloins that I'm stuffing and grilling.
damn those stuffed pork lions look bad ass...i've never tried making those...u've inspired me...any easy recieps/tips?
Very impressive table spread, CCYou sure do tolerate the heat well; this time of year I can only think about cold sandwiches with lots of lettuce, tomato and gallons of iced tea.
I love the addition of the crab (instead of fish) and the fancy grits. But I will admit I was a little taken aback by the "cowboy creamed corn"
LOL....ever had Rudy's creamed corn? They are famous for it. Mines better.Very impressive table spread, CC
I love the addition of the crab (instead of fish) and the fancy grits. But I will admit I was a little taken aback by the "cowboy creamed corn"
I love Rudy's creamed corn!!!!!!!!!!!!!
Cream Corn is great. I always used Alton Browns better than Grannie's as my base
http://www.foodnetwork.com/recipes/a...ipe/index.html
give me your recipe CC.
nothin to it, just more prep work. Get a roll of cotton twine. You don't have to buy the fancy gourmet twine...I got my last roll in the hardware section at HEB.
Depending on how thick your pork loins are you can either slit them once halfway through or twice 1/3 of the way through (from opposite sides)...think about taking an "S" and rolling it out flat. You can press or pound it to make it even thinner if you want to.
Then, just let your imagination go on what to stuff it with...I personally lean towards sausage based versions and fruit based versions but either way you just top it like a pizza and then roll it up...
Start at one end and tie it tightly with the twine...then loop the twine around the loin and back through itself (pulling it tight every time) and keep poking the stuffing back in as you go...when you get to the other end knot it tightly.
You can coat it with anything you want but I normally use a dry rub along with a liquid (either worcestershire or italian dressing) to make a paste coating.
I cook mine on a smoker because I have one, but you can cook them on a gas grill too...sear them and then cook them on indirect heat @ about 250 (not directly over the burners) till you get them to an internal temp of 145-150. Pull them off and let them rest in foil for at least 20 minutes before you slice them.
Rosemary in CC?WTF
I've actually been looking for a good beef or pork roast recipe recently -- preferably, one that DOESN'T require a crockpot. Any suggestions, CC? Or anyone else?
All you people need to do is go to Foodnetwork.com and you'll find everything you'll need to make great food that make your mouth water. Just a few clicks here and there and BAM! you too could be the next cooking show host!!
The butchers rope is a good way to go but lately I've been laying out bacon and just wrapping it with that. Then I use toothpicks to keep it secure and put it in the fridge for a good 3 or so hours so it firms up. That usually keeps it from wanting to open up. For me bacon and pork work for others it might not.
looks good man
so wheres our invite ?
The first few time I used it the last few I haven't. Not a huge difference.Rosemary in CC?
Mines a lot easier than that one and uses frozen corn.
It starts with:
8 oz heavy whipping cream
8 oz milk (2% is OK if you don't have whole milk)
start heating in a large saucepan
add 6 heaping tablespoons brown sugar
a couple dashes of salt
1/2 teaspoon cayenne (more if you like a little after bite)
add 40 ounces of frozen corn right out of the freezer...add it a couple of handfuls at a time and stir it in so it doesn't "freeze" the liquid mixture...
bring to a boil and cut it back to a low simmer. As with any time you are doing a milk base you need to stir frequently.
After you bring it to a boil add 4 ounces of cream cheese (cubed so it melts faster)
While it's simmering melt 4 tablespoons of butter in a small bowl in the microwave and then stir in 3 tablespoons of flour...this is your final thickener..
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