Jump to content

  •  


The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

Rajun Gardener

Member Since 02 May 2016
Online Last Active Today, 04:42 PM

#1506494 MikeUSMC's Whiskey Barrel Smoker

Posted by Rajun Gardener on Today, 09:34 AM

Nice!! I just pulled my 2 turkeys out of the brine, one will be baked and the other will be cooked on "The Big Easy".




#1506260 Oyster and giblet dressing OH YEAH!!

Posted by Rajun Gardener on 21 November 2017 - 08:02 PM

I love oyster dressing but never made it myself. The best thing about it is there's so many ways to make it using all types of meats. smoked meats and some are more wet than others. I like oysters so I want to taste them in the dressing. 

 

I need to clear up a Louisiana dressing, it's not like a Yankee/ up North/you foreigners dressing which is mostly a bread filling like Stovetop dressing. JJ! :lol:  We make rice dressing which is meat and rice, cornbread or eggplant so it's can also be a meal. I also mix an egg into the dressing and make a patty dredged in flour and fried, those are awesome with a good gravy over the top. My favorite is an eggplant dressing patty covered with crawfish etoufee. 

 

I had to go look up some recipes and I see this in the near future.

Here's a wet dressing that I need to cook, I say wet because it will have a moist texture.

 

I also want to cook one of these but use local smoked sausage instead of breakfast sausage, This would be a dry dressing to me.




#1506203 Top selling pepper plants

Posted by Rajun Gardener on 21 November 2017 - 03:53 PM

I wouldn't base your pricing on what bonnie charges. You'll go broke. Sell things that bonnie doesn't offer at the big box stores and you can charge a premium.

It might be hard to believe but Bonnie's is everywhere here and they are the highest priced at $3.50 a 6 pak and bigger single plants. There's 2 nurseries that sell to a few feed stores around here and they are priced at $1.75 a 6 pak.

 

For individual sales and markets I'll sell for a higher price. This will be a learning/test year for plants, if I sell out then I'll go bigger next year but I'll at least get a better handle on what people want.

 

Thanks for all the replies, I'll try a few of those peppers for sure.




#1506018 Top selling pepper plants

Posted by Rajun Gardener on 20 November 2017 - 03:02 PM

I'm thinking about selling plants next season and I'm looking for peppers that sell in your area? I'm gonna sell to a feed store, farmers markets, CL and facebook. I don't plan on having more than maybe 10 varieties so I don't need a long list. I'm wanting to sell a few of the hotter peppers than the normal stuff I see in my area.

 

Local peppers I see in most stores here.

Jalpenos

Habanero

Tobasco

Cayenne

Banana pepper

Cowhorn 

Ghost




#1505815 NOAA winter outlook for 2017-18

Posted by Rajun Gardener on 19 November 2017 - 09:45 AM




#1505721 [Nov 13] What are you working on this week?

Posted by Rajun Gardener on 18 November 2017 - 02:29 PM

I finished the fill dirt just in time, they're calling for rain tonight. The outdoor kitchen will be a 18'x21' metal building on a slab. The ragged old beast is still a work horse, I need to put on the rest of the parts from repairs I made a few months ago so she doesn't look so bad if that even possible.

20171118_125649.jpg

20171118_125630.jpg

20171118_131656.jpg




#1505284 [Nov 13] What are you working on this week?

Posted by Rajun Gardener on 15 November 2017 - 04:53 PM

I had 1 load of fill dirt and two loads of topsoil delivered yesterday for the outdoor kitchen/shop. I have an old 1968 Case backhoe/loader and busted a hydraulic hose on the first bucket of dirt. I got that fixed and played in the dirt for a while. I should have all the dirt work done this week if it doesn't rain. 

 

I did order more topsoil than I needed to make raised beds. I'm making raised beds about 32" wide so I can run my Troybuilt tiller through them. I have a source of horse manure and about 3 months to get them in and fertilized ready for Spring.




#1504784 Curry Thread

Posted by Rajun Gardener on 12 November 2017 - 08:55 PM

I've been cooking all weekend and tonight I'm slumming it with some instant curry, not just any instant but the Prima Taste La Main. I added some leftover chicken breast, mushrooms and green onions. Topped with Sriracha for an extra kick.

100_11711.jpg

 

I'm stuffed and it's a shame I couldn't sop all that goodness up with french bread.

100_11721.jpg

 




#1504261 Primo released some new pepper seeds

Posted by Rajun Gardener on 10 November 2017 - 12:30 PM

I would guess since it's a new release that he's trying to make as much money as possible because next season other sellers will uncut him. That's just my thoughts. He should also sell Big Mustard Mama by the truckloads since all the hype from pepper X.




#1504255 Primo released some new pepper seeds

Posted by Rajun Gardener on 10 November 2017 - 11:49 AM

Big Caramel Mama, Big Mustard Mama &  Big Black Mama

 

https://www.primospeppers.com/shop




#1504185 Cajun Gumbo!!

Posted by Rajun Gardener on 09 November 2017 - 09:35 PM

     Hmmm. I haven't had boudin since my friends moved back up here from Gonzales. I might have to check those stores out. Thanks!

 

If Billy's sells frozen boudin balls you have to try the Pepper Jack Boudin Balls. These things are awesome and as big as a baseball. I'm sure it won't be as good as fresh fried but they are tasty.  You also need to order some chicken sausage if you've never had it, you can get chicken patties/burgers too. These are off the hook good baked.

 

The pics don't do this justice, the cheese is oozing out and the crust is like Popeye's chicken.

http://www.billysbou...ls-6-_p_20.html




#1504177 Cajun Gumbo!!

Posted by Rajun Gardener on 09 November 2017 - 09:03 PM

Thanks, it takes a while to make but it's so worth the effort and this will be better tomorrow.

 

FYI to everyone that wants Cajun meats, We have 3 stores here that ship anything you want. I mean anything too, frozen boudin, sausage, tasso, alligator, stuffed animals of your choice.

 

https://www.beststop...m/products.html

 

http://donsspecialty...pping--returns/

 

http://www.billysbou...LICY_ep_41.html




#1504174 Cajun Gumbo!!

Posted by Rajun Gardener on 09 November 2017 - 08:42 PM

Thanks for the comments!!!

 

I'm done and everybody is on their second bowl. Here's a few pics of it cooking down some.

100_1164.JPG

 

Finished and ready to serve. That spoon in the middle is what I used for the roux. I just wanted to give you a size reference.

100_1168.JPG

My plate is fixed with a side of potato salad, green onions and Mirlitons. I used White Devils Tongue peppers in this batch.

100_1169.JPG

 

Now it's time to eat.  I clean all the meat off the bones and remove the skin. It's just me but I don't want to pick it all out as I go. This came out great, very tender meat full of flavor.

100_1170.JPG

 

 




#1504163 Cajun Gumbo!!

Posted by Rajun Gardener on 09 November 2017 - 07:21 PM

The cooler weather is here and it's time for a good warming gumbo. There's many versions of gumbo so that means you can cook it the way you like but this is the we make gumbo and it's better than anything you can buy in a restaurant. 

 

I don't make roux since it's easily found in every store here and you can order it from walmart.com. I don't measure anything either, it's just add this and that and keep going though the ingredients. I usually let the roux cook at a slow rolling boil about 10-15 minutes before adding the next ingredient. DO NOT add the chicken till the last 30 minutes of cooking unless you're using a baking hen or an old rooster. The chicken we buy now will fall apart. 

 

You have to think "Layers of Flavors" so give the ingredients a little time to build that flavor. I also used gizzards and smoked turkey wings today because I haven't had them in a while, these will be very tender when done. If you don't like anything I added just don't add it. Most people just make a simple sausage and chicken gumbo but the more stuff you add it increases the flavor.

 

I added 3 heaping medium size spoons of roux to about 2 gallons of water. Dissolve the roux and boil on high heat till it starts foaming on the top, don't leave the stove because it may bubble up and over flow. After 5 minutes of a high boil I add seasoning and turn heat down to a low boil.

100_1149.JPG

100_1150.JPG

 

The roux cooked for 15 minutes before adding gizzards

100_1151.JPG

100_1152.JPG

 

Cook this for about 15 minutes and start getting the veggies and sausage prepped, I cut and freeze celery and bell peppers for easy use. I also use the mild sausage because you can't ever tell how hot it's gonna be and if I cook for kids then we have a problem.

100_1155.JPG

100_1153.JPG

100_1156.JPG

100_1158.JPG

Add the veggies(Trinity=onions bell pepper and celery), smothered okra and cook for a few minutes then add the sausage, once cooked for a while I added the smoked turkey wings. These are like spiced up turkey ham and has great flavor.

 

100_1157.JPG

100_1160.JPG

 

After 90 minutes of cooking and adding water so it's not too thick. If you want it thick just leave it alone or adjust it to your liking. I'll cook it down again so will be a good consistency when served but still gumbo.

100_11611.jpg

 

I just added the chicken, once it returns to a boil I'll lower the heat and simmer for about 30 minutes then check the chicken for tenderness.

100_11621.jpg

 

Time to start the rice and potato salad!!

 

I'll post some finished pics in a few.

 

 




#1504055 Comfort Food Thread

Posted by Rajun Gardener on 08 November 2017 - 10:11 PM

I'm with you on buying is better sometimes, this was an all day process. I talked to a few of my Texas friends asking for advise and they mostly said make it a 2 day process and get help so you can make enough for 6 months.

 

I'm really impressed with the sauce and I didn't find out later that it's the same as enchilada sauce according to the web. I still have some of that thick sauce and I see enchiladas for the weekend. BUT I owe a gumbo thread and the cold front just came in so the menu might change.