DINNER

  THE HAM

That ham was incredibly delicious! It was sweet, made with a marmalade and pineapple glaze. It was bone in, I carved the Ham up and made everything from western omelets, baked ham dinners, ham sandwiches and with the bone I made 5 qt of baked beans.

BAKED BEANS

A 5qt cast iron pot is a must $35. you can also do this with a crock pot or gook heavy stockpot but the cast iron pot puts it over the top.

2lbs of dried pinto beans,into the pot, cover with water by a couple of inches, low heat. Let it brew for a couple of hours where they will expand, change the water dump the whole pot into a collender.

in the sink.

Put the bone, pieces of fat and grizzle into the pot pour the beans back in, low heat, if you do this in the evening let it go over nite.

In the morning, cut up an onion, I placed some pineapple chunks from the roasting of the ham, it was crazy delicious, take out the bones all of the meat will have separated from the bone, usually there are a couple of bones that make up the leg bone so try and fish them all out.

Put a couple of tsp of tomato paste, ½ cup ketchup, ½ cup BBQ sauce any one of them, you can also mix and match different BBQ sauces, if you want to kick it up a notch, put some hoarse radish in a handful of brown sugar if you have some Worcestershire that'll work, you may want to put in a little corn starch to thicken it up a bit. A couple of teaspoons of crushed garlic will keep you warm at night.

Let it go for another hour or two, stirring with a wooden spoon. Doing this with 2lb fills the pot do the brim. Same basic recipe for 1lb of beans. My pot has a cast iron lid, which I had on through this whole process.

ENJOY

ROAST CHICKEN

Take the bag with the guts in and with a poultry scissors, cut up the heart kidneys, throw the liver out, place the chopped heart, kidneys neck and cut out the back bone, and place in a crock pot, use 6 cups water, 2cups red wine use something cheap but drinkable

• if you wouldn't drink it don't cook with it. Cut up a couple stocks of celery, carrots, an onion, if you have any other fresh Vegetable they can be slightly old but something you would eat. Throw it all in. Start at one end of your spice rack and work your way down, make sure you at least put basil rosemary fresh cracked, Italian seasonings. Also couple tsp of crushed garlic. I am not big on portions, maybe tsp of each. After dinner put the rest of the chicken bones in the pot.
• I hear different thought on how long to let this go for but I let it go over nite, I don’t know if it makes any difference if you just do it for four hours I know my cooking is famous because of this.
• This is a Rich Chicken Stock its a must with most hearty soups, but a must for Onion soup, and gumbo's.
• For the roast Chicken there are of course a 100 recipe chose one their isn't any wrong way to do this. With taking out the back bone you can go ahead and butter fly it or do a bricked chicken but you can also just roast it normal even with the back bone missing.
• You can use any of the BBQ sauces but if you don't have any take some olive oil any seasonings, Cajun spices would go a long way, mix them up and pour over the bird make sure you completely cover the bird if you want to place some more spices over it like rosemary you won't get any complaints.
• I use a cast iron grill pan but that’s just me you can use any roasting pan but not a cookie sheet you will have a lot of fat draining off.

I use a grill pan in part because of the wedges in the pan keeps the bird over the drainage.

In oven preheated to 400 degree's 375 would work also put check the Temp you will have to 10-15 min longer. Depending on the weight of the bird most chicken's are 4lb+/-. 45 min will do the job no more than 1 hr but its best to check with a ready read thermometer. Enjoy

THE CAPTAINS GUMBO

OK the crucial part of this is the Rich Chicken Broth which we just made. Let it set up in the re frig for a couple days it will turn into a gel, the fat will have risen to the top and you can scrape it off before using.

Around the time you made the broth take 2lbs of pork Boston Butt, which is a shoulder cut, how it got it's name I will never know---cut into stew size pieces.

Place the meat in a casserole pan, take your Cajun seasoning and this not the time to be cutting back and getting all health conscious—summer will be hear soon, you can have a salad—right now we are getting crazy—lay copious amt of Cajun seasonings on the meat and rub it in—massage it—pretend your at the spa—then take your favorite pepper sauce—any one of them –let the Mexican in you rip. Copious amounts and also 1 oz or Worcestershire – its not possible to put too much on it—now massage it—keep your damn hands off your face!

Plastic wrap the casserole pan into the fridge for a couple of days.

OK a couple of days later—people don't believe me when I tell them it takes me a week to make this dish!!

Lets get ready to do it.

Ingredients:

1tsp the captains creole seasoning or any store bought brand---check earlier posting for my custom mixes.

1 oz worshiper sauce

1 cup vegetable oil

1 cup all purpose flour

1 lb andouille sausage cut into ½ chunks

2 cups chopped yellow onion

1 pkg of button mushrooms

1 green pepper

1 red pepper

1yellow pepper

3 stalks celery

11/2 tsp salt

¼ tsp cayenne or red pepper

4 bay leaves

1 dark stout beer I use guineas or becks

OK lets do it;

In the same iron pot I made the beans in put it on medium heat, add one cup oil, let it heat up before you add the flour I add it slowly, stirring with a wooden spoon this makes the rue, or gravy, you want it do be a deep dark color, almost like coffee. Stir constantly for ½ hr or until the color looks right.

Before you do the above, cut up all the vegetables in nice size chunks, this is a hearty stew, not for the faint of heart. Put in a large mixing bowl and set aside.

OK class is in—when you make most stews you use carrots celery and a onion. This is called Mariupol. It is used international for all stews soups broths.---------In Cajun or creole cooking you use onion, celery, and green pepper—this is called Trinity---the only place in the world that this combination is used is in Louisianan creole cooking.

My trinity differs in this way I use three different peppers they sweeten it up and add color, I also add mushrooms, which I use in every thing I do. OK class is out.

Add the pork and anouille sausage,and let it caramelize 7-10 min.

Add all the vegetables at once siring constantly until soft about 8 min.

Add stock stirring constantly to prevent clumping, bring to a boil increase heat to do this.

Add the beer and seasonings, and bay leaves reduce heat keep at a rolling simmer(it's bubbling like a boil, but slower) and let cook for 2 hrs or until the consistency you like, but at least 11/2 hour to cook the pork.

Cook the rice ½ hour before the stew is ready

this goes well with a good stout beer or nice strong red wine Merlot goes well with it.