A Cajun Cooks

[peebee]

Why oh why do I click on these recipe posts knowing full well they will be full of--food! And yes mouth watering luscious food! RG, I hate you! I was getting ready for bed and now I'm suddenly starving and nothing will do but those tacos and everything else on your last post. Sigh...Good night.

[Rajun Gardener]

HAHA!!

Can't you drive to the place in the video? It would be nice to get other opinions and maybe pick up the recipe.

[pmcgrady]

Originally Posted by Worth1

Fried rabbit with mashed potatoes and gravy with bacon simmered green beans.
I like wild rabbit the best but tame will do if not over cooked.

Rajun I see you have the ebay pressure fryer/cooker going.

Worth

There used to be wild rabbits, quail, wood cocks and crayfish around here when I was a kid... Two guys could go hunting and kick the brush and get your limit on rabbits and quail. Now all we have are red tailed Hawks and coyotes...
My mom made the best wild rabbit ever, it had French onion soup, lots of mushrooms and sherry wine, but she never wrote the recipe down unfortunately...

[Rajun Gardener]

I had a craving for stuffed pork chops. When it says stuffed in Acadiana it means stuffed with sausage or the Holy Trinity with garlic added, not breading. I had some running around to do and stopped by Hebert's Specialty Meats but when I got there I saw the stuffed rabbit and had to change the menu. I haven't had rabbit since the last time I had it.




You have to be careful not to eat the threading string on the belly, you would think they would use thicker string so you can see it, Right? Maybe the thinner string goes through the system better, who knows.



I'm roasting it and thought it needed a little fat so it doesn't dry out, Bacon should work fine and who doesn't love bacon?


I started it low at 350F for about 50 minutes to heat up the inside and start frying that bacon a bit.

Took it out and added the veggies= onions, bells, carrots and tators. Seasoned the veggies with Cavenders and parsley, added some chicken stock and back in the oven set on convection at 425F.


Another 30 minutes and it's done and smelling up the house.





That's a hind leg quarter hiding under the bacon, the salt is my creation.


I forgot a pic of the stuffing.

[matereater]

Love the name on your salt !!

[Worth1]

When I see this I try to reach back in time and remember the many meals of fried rabbit I was raised on both tame and wild.
Winter is coming on and I might just go out and shoot one.

Worth

[Rajun Gardener]

I tried my hand at pizza tonight. It wasn't bad considering I messed up the dough but it's so much better than store bought pizza.

This was a little work getting everything ready and playing with the oven from bake to broil.

Here's some pics of the 4 I made.



BONUS!!! The GE gas range cranks to 550F!!!!

[matereater]

Awesome looking pizzas ! great job

[Rajun Gardener]

Thanks. It was some work but worth it. I think next time I made it instead of chopping all the veggies I'm gonna hit the salad bar at the grocery store and load up a box. That should save time.

[Worth1]

Some of these look very similar to some I saw in Italy years ago.
Nothing fancy at all and not looking like they came out of a machine.
Nice job.

Worth

[Rajun Gardener]

SHOYU RAMEN

This time from the "Nu:ders" lady, you'll get that if you watch the video.
https://www.youtube.com/watch?v=aafmrrx7Bh4

Not really but close enough and I had to throw my touch in it. The broth was seasoned with beef Pho paste, garlic, ginger, onions and chicken powder. I added other seasonings along the way to get the taste I wanted.

I started last night and made a big batch for future meals.
pork hocks and neck bones to start, This is after they simmered for a few hours.


I also added some tripe.

Cleaned the meat off the bones and simmered again.

After they cooled I put them in containers in the fridge and here's when I start to cook. I scraped the fat off and it's pure gelatin pork broth goodness.



First bowl of happiness.

I forgot to add the shrooms so here we go again.


Finally time to make a bowl. It doesn't look like it but I also made a tare sauce and soaked the egg in it, that color will come later.

Pure pork flavor from pig skin, tendons, meat and bone broth with a little tripe.

Blanched bean sprouts, chilled onions, green onions and cilantro.

Hoisin sauce, 6 minute egg and Sriracha.


This was worth all the trouble, it was slurping good!!

[Lastfling]

Lordy that looks good! Looks like a nooder run to grocery haha


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[Rajun Gardener]

I tried to copy a 5 Guys burger but added shrooms and cooked home fries too. OH and had to add a little heat, candied Jalapenos!!
A 1.5 lb pack of ground 80/20 CAB chuck. Smashed them into a patty with a saucer seasoned with S&P.

Seared onions in the cast iron to give it some flavor in a little canola oil

perfect crust on the burger from high heat and natural fat

This is where 5 Guys comes in, they put 3 rings of ketsup and 2 rings of mustard on the bottom bun then add the onions then Mayo goes on the top bun.

Bottom bun gets the burger but I added more onions and mushrooms, top bun gets lettuce, 5 pickles and tomatoes but the store tomatoes were junk so I skipped that and added candied jalapenos.

I did brown the buns a little too much but they were good and held together.

[wildcat62]

I love this thread.

[matereater]

Rajun, in your last pic you can see juice all over your hand, to me its the sign of a great burger / sandwich !