RISE AND SHINE KAUT43 OKC
So two potentially great food days are upon us this week on "Rise & Shine's" In The Kitchen With Scotty weekly segment.
With Wednesday being Valentine’s Days there are so many great places in OKC offering up Valentine's Specials and multi-course menus to dine Valentine’s Day night. Whatever you and your special someone are in the mood for, a few of my favorites are offering great selections. Check out Ludivine with Chef Russ Johnson, Chef Jason Campbell is always rocking Mary Eddy's in the 21c Hotel, Great Italian with Chef Jonathan Krell (Krell'in it!) at Patrono, and my buddies at St. Mark's Chop Room in Nichols Hills Plaza. And yes, my always Go-To Cheever's Cafe! If you're not cooking at home, make reservations at your favorite place... better yet, make a reservation at HER or HIS favorite place! Do this now!
With that said, Tuesday is MARDI GRAS!! If you are in the mood for a little Louisiana and a taste of Mardi Gras, a simple and delicious pot of Red Beans and Rice is in store… of course with a little help from In The Kitchen With Scotty’s Soul-Licious Soul Food Seasoning and my Little Bit More Spice. Now, if for some reason you haven’t made the leap into the wonderful world of ITK spice blends (and why haven't you?) you can easily substitute with spices you have in your own cabinet… basic salt and pepper, soul food seasoning and/or blackening spice blends will work.
Red Beans & Rice
Ingredients: Serves 4-6
1 tablespoon bacon fat or as needed (Heres a chance to drag that coffee tin of bacon grease out of the fridge. You may substitute cooking oil)
1 medium yellow onion diced
2 ribs of celery diced (about a half cup)
1 Poblano pepper, seeded and diced
3 large cloves fresh garlic, smashed and minced
2 quarts of water (8 cups)
1 pound dried red beans, rinsed and picked through of debris
1 smoked ham hock or pork neck bones
1 pound smoked sausage (I use Andouille)
2 tablespoons In The Kitchen With Scotty “A Little Bit More” Blackening Spice or your choice of creole seasoning to taste
2 bay leaves
Tabasco Sauce to taste
3 cups or more of cooked white or brown rice
Sliced scallions (green onion) for topping
- In a large heavy bottom pot or dutch oven, begin melting the bacon fat or heating the cooking oil. Add the Holy Trinity (Onion, Celery, and Bell Pepper) along with the smashed and minced garlic; Cook slowly until the onion mixture is bright and fragrant. Sprinkle in the 2 tablespoons of Little Bit More spice or your choice of Creole Seasoning to taste and cook with the onion mixture until the vegetables are slightly tender.
- Add the rinsed and drained red beans along with the 2 quarts of water to the onion mixture and bring to a boil. Add in the smoked ham hock or neck bones and bring the beans back to a boil then turn down to a low simmer. Cover the pot and allow the beans to cook until tender… around 3 hours. Keep an eye on the water level and do not allow the means to cook dry or to scratch on the bottom. Add water if needed.
- When the beans are al dente add in the smoked sausage and the Soul-Licious Seasoning. Give it a good stir and keep cooking.
- When the beans are cooked remove the ham hock and discard the bay leaves. Add in the Tabasco Sauce and mix in. Taste for seasoning. Serve the beans with a healthy scoop of cooked rice, and top it all off with sliced scallions… and more Tabasco if needed. Enjoy and Laissez Les Bon Temp Rouler!