Thursday, August 4, 2016

Smoked Pork Roast

Ingredients

  •  Large pork roast

 Rub

  • 1 cup brown sugar (I prefer piloncillo)
  • 2 tablespoons kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon cayenne pepper 
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground dark roast coffee
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

  • 1 cup ketchup
  • 1/2 cup blueberry jam 
  • 2 Tablespoons chipotle chiles in adobo puree
  • 2 Tablespoons Steen’s Pure Cane Syrup
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 ½ teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Directions

  1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
  2. Combine the ingredients for the sauce. Mix well.
  3. Spread the rub over the pork roast.  Refrigerate overnight.
  4. Prepare your smoker. I use the water pan.
  5. Brush the sauce over the roast.
  6. Place the roast in the smoker.
  7. Smoke for several hours. I put it in for 6 hours, but it got overdone.
 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub
Chipotle-Blueberry Sauce




Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
August 4, 2016

Monday, June 20, 2016

Creole Roast Beef

Ingredients

  •  10 lbs of roast beef
  • 1 bulb garlic
  • ½ cup flour
  • ½ cup canola oil
  • 8 Tbsp butter
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1/2 cup chopped celery
  • Beef stock (enough to cover roast)
  • 4 Tbsp Worcestershire sauce
  • 4 bay leaves
  • 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1½ tsp black pepper
  • 1½ tsp white pepper
  • 1½ tsp red pepper (cayenne)

Directions

  1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
  2. Chop vegetables & mince garlic.
  3. Make roux with flour & oil.
  4. Put garlic slices in roast & rub in seasoning.
  5. Braise the roast in the butter.
  6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
  7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
  8. Cover and simmer on low heat for 6-7 hours. 
  9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.







Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Monday, March 2, 2015

Hopping John

Ingredients

  • 1 cup of cow peas
  • 1 slice of bacon
  • 11/2 cups of cooked rice 
  • salt
  • cayenne pepper

Directions

  1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
  2. Add salt and cayenne pepper to taste.
  3. Boil peas until done, not mushy. (approximately 3 hours)
  4. Drain peas and mix with 1 1/2 cup of cooked rice. 
  5. Serve hot. 

Prepared by William A. Ortego
March 2, 2015

Aunt Anne's Hoecake

Ingredients

  • 1 cup of cornmeal sifted
  • 1 pinch of salt
  • 1 cup of boiling water

Directions

  1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
  2. Slowly add your boiling water to form a cake consistency.
  3. Allow to completely cool.
  4. Form small round cakes and pinch at top. 
  5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 
Prepared by William A. Ortego
March 2, 2015

Candied Oranges

Ingredients

  • 3 lbs of peeled and quartered oranges
  • 1 lb of sugar
  • 1 pint of water

Directions

  1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
  2. Remove from heat once syrup forms.
  3. Dip your 3 lbs of oranges in the syrup.
  4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 
Prepared by William A. Ortego
March 2, 2015

Molasses Cake

Ingredients 

  • 1 cup of sugar
  • 1 cup of flour
  • 1 cup of butter
  • 1 cup of molasses
  • 1 cup of milk
  • 1 tsp of baking powder
  • 5 eggs

Directions

  1. Cream your milk, sugar, and eggs. 
  2. Stir in all remaining ingredients except flour.
  3. Stir in flour a little at a time to reduce clumping.
  4. Pour batter into a 9 x 13 baking dish.
  5. Bake at 350 degrees until tooth pick inserts and comes out clean. 
Prepared by William A. Ortego
March 2, 2015

Barley Soup

Ingredients

  • 2 spoonfuls of butter
  • 1 cup of barley
  • 2 quarts of beef broth
  • salt (to taste)
  • 1 stalk of chopped celery
  • 1 glass of sweet cream
  • 6 egg yolks

Directions

  1. Melt one heaping spoonful of fresh butter in a frying pan.
  2. Add 1 cup of barley and let brown.
  3. Add 2 quarts of beef broth. 
  4. Let simmer two hours on low heat.
  5. Add chopped celery and let simmer for 30 minutes.
  6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
  7. Add to previous mixture and serve hot. 
Prepared by William A. Ortego
March 2, 2015