tag:blogger.com,1999:blog-85923960324748958322024-03-08T01:46:37.062-08:00RecipesCochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8592396032474895832.post-89911370838688055422009-11-02T09:29:00.000-08:002009-11-02T09:44:12.978-08:00Butcher's Red Beans1 1/2 lb red beans, dried<br />3 cups Onion, chopped<br />2 Bell Pepper, chopped<br />7 ribs Celery, chopped<br />4 tablespoons Jalapeno, seeded, minced<br />7 tablespoons Garlic, minced<br />2 teaspoons Onion powder<br />2 teaspoons Garlic powder<br />2 teaspoons Oregano leaves<br />1 teaspoon Thyme leaved<br />1 teaspoon Black pepper<br />1 teaspoon White pepper<br />1 teaspoon Cayenne pepper<br />5 teaspoons sweet Paprika<br />1/4 cup Extra Virgin Olive Oil<br />1 Ham hock, smoked<br />1 1/2 lb Andouille, cut in 1/4 moons<br />3 quarts Chicken stock or water (more or less)<br /><br /><span style="font-weight: bold;">Method</span>:<br />Soak the beans overnight<br /><br />Saute the Trinity (=onions, celery, bell pepper) with EVOO until the onions turn translucent.<br />Add jalapeno, spice + garlic and saute for 2 more minutes.<br />Add beans with hock, andouille + stock.<br />Simmer covered for 3 hours until very tender.<br /><br />Serve with Louisiana rice.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com1tag:blogger.com,1999:blog-8592396032474895832.post-60962982949811393752009-10-16T08:41:00.000-07:002009-10-16T09:21:57.323-07:00'Cathead' Biscuits + Butcher Sausage Gravy<span style="font-weight: bold;">Cathead* Biscuits</span><br /><br />4 cups all purpose flour (White Lilly preferred)<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup lard, cold<br />1 cup buttermilk<br /><br /><span style="font-weight: bold;">Method:</span><br />Combine flour, baking powder, baking soda + salt.<br />Cut in cold lard until cornmeal consistency.<br />Add buttermilk + gently work it until soft dough forms.<br />Roll dough out to about 1/2 inch thickness; cut with a large biscuit cutter (about 3 inch diameter) or to desired width.<br />Intent the middle of each biscuit with thumb.<br />Place biscuits in baking sheet, 1/4 inch apart.<br />Bake at 400 degrees for about 10 to 12 minutes or until golden brown.<br />Serve hot.<br /><br />*Chef Warren's grandmother called these biscuits 'catheads', because of their 'meal size'.<br /><br /><br /><span style="font-weight: bold;">Butcher Sausage Gravy</span><br /><br />1/2 pound Butcher fresh or fennel sausage, uncased<br />1/4 cup all purpose flour<br />1 cup cream<br />2 cups milk<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />Crystal hot sauce to taste<br /><br /><span style="font-weight: bold;">Method:</span><br />In a large cast iron skillet or a heavy gauge pot brown sausage until well rendered.<br />Add flour + stir for about 3 minutes until a light roux forms.<br />Slowly add milk + cream, continue stirring.<br />Bring to a simmer.<br />Add salt + pepper.<br />Season with hot sauce.<br />Serve over biscuits.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-62525779517853181452009-10-05T09:46:00.000-07:002009-11-03T10:27:41.005-08:00Pork + Black Eyed Pea Gumbo with CollardsThis one's from Chef Warren Stephen's collection - bon appetit!<br /><br /><span style="font-weight: bold;">Gumbo Seasoning</span><br />2 tablespoons salt<br />2 teaspoons chili powder<br />2 teaspoons paprika<br />1/2 teaspoon cayenne pepper<br />1 <span style="font-size:85%;">1/2</span> teaspoons white pepper<br />2 teaspoons file powder<br />1 teaspoon black pepper<br />1 tablespoon rosemary, dried<br />1 teaspoon thyme, dried<br />4 bay leaves<br />1/2 teaspoons chili flake<br />6 garlic cloves, minced<br /><br /><span style="font-weight: bold;">Vegetables</span><br />2 cups onion, small dice<br />1 cup celery, small dice<br />1 cup bell pepper, small dice<br />2 jalapenos, seeded + chopped<br /><br /><span style="font-weight: bold;">Roux</span><br />1 cup canola oil<br />1.5 cups flour<br /><br /><span style="font-weight: bold;">Pork Butt</span><br />2 pounds pork butt, 3/4 inch cubes<br />1 tablespoon salt<br />1/2 teaspoon black pepper<br />1.2 teaspoon thyme, dried<br /><br />1 cup black eyed peas, soaked in water overnight<br />4 cups collard greens, julienned<br /><br /><span style="font-weight: bold;">Pork Stock</span><br />1 medium onion, chopped<br />3 stalks celery, chopped<br />1 carrot, chopped<br />4 garlic gloves, smashed<br />1 cup red wine<br />3/4 gallon water<br />12 ounces smocked ham hock<br />8 each bay leaves<br />1 tablespoon tomato paste<br />1 teaspoon paprika<br />2 tablespoons canola oil<br /><br /><span style="font-weight: bold;">Method</span><br />1) <span style="font-style: italic;">Pork Butt</span>: Combine cubed pork with salt, black pepper + thyme. Roast in 375F oven for 15 minutes or until well browned. Remove + reserve pork + drippings for final gumbo.<br /><br />2) <span style="font-style: italic;">Pork Stock</span>: Heat canola oil in a large stock pot until smoking, then add ham hocks. Cook for 5 minutes. Add onion, celery, carrot, garlic, bay leaves, tomato paste, paprika, wine + water. Bring to a boil, then simmer for 1 hour. Strain stock + hock; reserve.<br /><br />3) <span style="font-style: italic;">Roux</span>: Add oil to a heavy gauge pot over medium heat. Add flour + whisk frequently. The desired color of the roux is dark brown sugar - it will take about 30 minutes to reach this stage. Be careful not to burn the flour; it makes the roux taste <span style="font-style: italic;">bitter</span>.<br /><br />Add vegetables (holding on to the collards) + spices to the roux, reduce heat + cook for 5 minutes. Then add stock, roasted pork, pork drippings + black eyed peas . Simmer for 1 hour 40 minutes.<br />Skim fat as needed as it rises to the top. Add collards + cook for 20 minutes.<br />Serve + enjoy.<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-10847200137459781862009-08-28T13:00:00.000-07:002009-08-28T13:09:55.451-07:00Red wine braised beef shank1.6 pounds beef osso bucco (2 pieces)<br />1 teaspoon fresh thyme<br />1 cup chopped onion<br />1 cup chopped carrot<br />1 cup Red wine<br /><br />Method:<br />Season the osso bucco with salt, pepper + thyme.<br />Sear meat in a hot pan with 2 tablespoons of oil to golden brown + set aside.<br />Sauté the vegetables in the same pan for about 5 minutes, then add tomato paste + wine.<br />Reduce the wine to ¼ its volume + add chicken stock.<br />Add this + the meat to a small dutch oven + bake at 300 degrees for about 2 and a half hours or until fork tender.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-72046838238243924062009-08-18T08:05:00.000-07:002009-08-18T08:16:57.101-07:00Pork Picnic Shoulder3.2 lb picnic shoulder<br />lots of salt + pepper<br />2 sprigs of fresh rosemary, each about 4 inches long<br />3 + 3 cloves of garlic, sliced<br />2 medium onions, sliced<br />1/4 cup oil<br />1/4 cup flour<br />1 tablespoon salt<br />1 quart of stock<br /><br />Method:<br />Make one inch deep + one inch wide cuts into the shoulder ever two inches.<br />Put one slice of garlic with a small pinch of rosemary into each whole.<br />Season generously with salt + pepper (<span style="font-style: italic;">lots of salt</span>).<br />Heat 2 tablespoons of oil in a dutch oven over medium high heat + sear the pork on all sides to a nice golden brown, about fifteen minutes.<br />Remove pork from the dutch oven, add the oil + flour to make a medium dark roux.<br />Add onions with the extra salt, rosemary + garlic.<br />Add the stock +stir to combine.<br />Add the pork back in + cover.<br />Bake in a 300 degree oven for 3 to 4 hours, basting + turning every 30 to 45 minutes.<br />Serve when 'falling apart' tender over some good Louisiana rice.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-14560316058181610302009-08-13T12:50:00.000-07:002009-08-13T13:08:43.735-07:00Chef Donald Link's Oyster, Bacon + Eggplant GratinYield: 3 appetizer portions<br /><br />4 ounces Butcher bacon, cut into a 1/4 inch dice<br />1/2 cup eggplant, cut into large dice<br />15 Oysters<br />4 tablespoons butter, softened<br />1 lemon, zest + juice<br />1-2 garlic cloves, finely chopped<br />2 teaspoons parsley, chopped<br />3 tablespoons bread crumbs<br />3 tablespoons parmesan<br />1 tablespoon olive oil<br /> salt + pepper<br /><br />Method:<br />- Render bacon in a small amount of oil until cooked through. Reserve bacon fat.<br />- Saute eggplant in reserved bacon fat until cooked through. Season with salt + pepper.<br />- Combine softened butter, garlic, lemon zest + juice + half of the parsley. Season with a pinch of salt + pepper. Mash together with a fork until fully incorporated.<br />- combine bread crumbs, remaining parsley + olive oil. Season with salt + pepper.<br />- warm an 8 inch iron skillet or equivalent size serving dish. Arrange bacon, eggplant + oysters in the bottom of the pan. Dot with the butter mixture. Sprinkle bread crumb mixture over top of oysters<br />- Bake at a 475 degree oven for about 5 minutes or until bread crumbs are lightly browned.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-71489434058776914582009-08-12T11:45:00.000-07:002009-08-12T12:02:50.764-07:00Pork Rump Roast4 lb pound rump roast<br /><br />2 cups crimini mushrooms<br /><br />1 cup carrots<br /><br />1 cup onions<br /><br />1 cup par cooked potatoes<br /><br />2 cups red wine<br /><br />1 cup stock or water<br /><br /><br />Chop all vegetables in 1/2 inch pieces.<br />Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust.<br />Add the chopped veggies and the wine, reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare.<br />Remove meat from pan and place the roasting pan over a medium high burner.<br />Add stock or water and cook vigorously for 3 to 5 minutes to slightly intensify the broth.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com2tag:blogger.com,1999:blog-8592396032474895832.post-80652923045055274152009-08-10T10:04:00.000-07:002009-08-10T10:36:31.404-07:00Pimento Cheese1 lb Shard cheddar cheese, grated<br />1 lb White cheddar cheese, grated<br />2 cups Pimento, squeezed + finely chopped<br />1 cup Mayo<br />6 oz Relish<br />1/2 cup Chive<br />1 1/2 Tablespoons Brandy<br />1 Tablespoon Extra Virgin Olive Oil<br /> Salt + Pepper to taste<br />3 Tablespoons Hot sauce<br /><br />Combine ingredients 3 to 10, then add the cheese.<br /><br />Make fancy grilled cheese sammies with this. Or sliders at your next party. At the Butcher, we also use Pimento Cheese as a topping on our all beef hot dog.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0tag:blogger.com,1999:blog-8592396032474895832.post-4117683283727563902009-07-29T07:54:00.001-07:002009-07-29T07:54:24.109-07:00Bread and Butter PicklesYield 3 qts.<br /><br />Brine<br />1 Cup. Salt<br />½ Gallon Water<br />½ Gallon Ice<br />5 Lbs. Cucumbers, sliced to 1/8 inch. <br /><br />Pickle<br />3 Cups Apple cider vinegar<br />3 Cups Sugar<br />2 Cups Mustard seeds<br />1 Tablespoon Celery seed<br />1 Tablespoon Tumeric<br />1 Tablespoon Black pepper, coarsely ground<br />1 Tablespoon Chile flake<br /><br />1Lbs. Onions, thinly sliced<br /><br /><br />Combine salt and water in pot heat until salt dissolves. Add ice and<br />brine over cucumbers. Soak overnight in icebox. Drain brine.<br />Combine vinegar, sugar, and spices. Bring to boil to melt sugar. <br />Pour pickle over cucumbers and onions. Cool.<br /><br />Will keep in icebox for 6 weeks.Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com7tag:blogger.com,1999:blog-8592396032474895832.post-66523562188752347472009-07-29T07:45:00.000-07:002009-07-29T07:47:33.094-07:00Jambalaya <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/leighlandeche/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>97</o:Words> <o:characters>557</o:Characters> <o:company>NewOrleans.Com Media</o:Company> <o:lines>4</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>684</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; 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margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><span style="font-size: 12pt;">6 each<span style=""> </span><span style=""> </span>Bay leaves<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 ½ teaspoons<span style=""> </span>Salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 ½ teaspoons<span style=""> </span>White pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 ½ teaspoons<span style=""> </span>Dry mustard<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 ½ teaspoons<span style=""> </span>Cayenne<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 teaspoon<span style=""> </span>Black pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 teaspoon<span style=""> </span>Thyme<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">4 ounces<span style=""> </span>Butter, unsalted<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">2 pounds<span style=""> </span>Andouille<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 ½ pounds<span style=""> </span>Tasso<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">3 cups<span style=""> </span><span style=""> </span>Onion<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">3 cups<span style=""> </span><span style=""> </span>Celery<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">2 cups<span style=""> </span><span style=""> </span>Bell pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">1 tablespoon<span style=""> </span>Tomato paste<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">3 teaspoons<span style=""> </span>Garlic<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">4 cups<span style=""> </span><span style=""> </span>Rice<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">9 cups<span style=""> </span><span style=""> </span>Chicken stock<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><b style=""><i style=""><u><span style="font-size: 12pt;">MOP:<o:p></o:p></span></u></i></b></p> <p class="MsoNormal"><i style=""><u><span style="font-size: 12pt;"><o:p><span style="text-decoration: none;"> </span></o:p></span></u></i></p> <p class="MsoNormal"><span style="font-size: 12pt;">Combine Bay leaves, salt, white pepper, dry mustard,<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">Cayenne, black pepper and thyme.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">Melt butter in a large stock pot, add andouille and tasso<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">sauté for 5 minutes.<span style=""> </span>Add the Trinity,<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">seasoning and garlic and saute for 15 more minutes.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">Add rice and cook for 5 minutes. Add stock and cook<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt;">until rice is tender.<o:p></o:p></span></p> <!--EndFragment--> Cochon Butcher Recipeshttp://www.blogger.com/profile/11308025070458852888noreply@blogger.com0