for some reason this weekend has become a cajiun weekend.
red beans n’ rice
sautee bacon (i had danish canadian bacon)
shallots, onions, garlic, poblano & spices. puree 2 large heirloom tomatoes & add. put a cup of red beans that have soaked overnite & 4 cups water. pressure cook an hour. sit an hour. puree a cup of the mixture for body. cook to reduce thick
local collard greens & white kale (from green city market) with danish canadian bacon & bone-in pork chops
chop & boil together for a long time. reduce, add spices & vinegar.
& gumbo with whole paycheck on-sale jumo prawns, danish canadian bacon, pork chops & in house made italian sausage from new local butcher sterling goss
pretty much the same recipe i always use
from my uglisich’s cookbook
topped off with mac n’ cheeze made by local meat purveyor sterling goss.
butchers are a dying art.