How To make Flournoy Red Beans & Rice
1 lb Dried red beans
(preferably Camellia brand) 1 Meaty ham bone
2 lg Onions, chopped
1 Green bell pepper, chopped
1 Celery rib, w/leaves,
-chopped 1/2 c Chopped parsley
2 cl Garlic, minced
1/2 ts -ea. thyme, salt, sugar
Red or black pepper -to taste 1 ts Tabasco
1 Bay leaf (optional)
1 tb Worcestershire sauce
1/2 c Ketchup or tomato sauce
Water to cover 2 lb Smoked sausage, cut into
1-inch pieces
Cooked rice
Soak beans in water to cover overnight. Rinse. Put in heavy pot such as a Dutch oven. Add ham bone (fat trimmed off) and remaining ingredients except sausage and rice. Add water to cover. Bring to a boil, lower heat, partially cover and simmer 2 hours, stirring occasionally. Meanwhile, steam sausage in a skillet, drain and pan fry. Add to cooked beans. Just before serving, remove bay leaf and add a little more fresh parsley. For added thickness, remove a cup of beaans from pot, mash thorougly and return to pot. Serve the beans over fluffy boiled rice, garnish with chopped scallions. Do not forget the vinegar and Tabasco bottles on the side. Recipe of Carolyn Flournoy from Revel Cookbook
How To make Flournoy Red Beans & Rice's Videos
How To Cook Healthiest Vegetable Soup In My Village - Local Healthiest Dish
From North To South, Louisiana Eats Family Style - Louisiana Eats - It's New Orleans
Listen to the full episode here:
On this week s show, we examine family food traditions from North Louisiana to the most southern tip of the boot First, Chef Nick Lama invites us into the kitchen at Avo, an intimate fine dining restaurant near Audubon Park in Uptown New Orleans. A third generation Sicilian and native New Orleanian, Nick most recently worked as Chef de Cuisine at Gautreau s, where he won Gambit s Emerging Chef Challenge. Nick gives us a Northern Italian pasta and truffle lesson and shares some insider pasta tips.Then, we head up north to Shreveport, where our roving reporter, Chris Jay, reports from a Sicilian family run road stop called Gullo s Fresh Produce and Bakeshop, known for its homestyle plate lunches and delectable cannoli.Back in New Orleans, we receive a visit from Chef Cal Peternell of Alice Waters Chez Panisse. Both at the renowned Berkeley restaurant and in his home kitchen, Call is keeping Alice Waters vision for sourcing the very best local, seasonal ingredients alive and well. Cal gives us the scoop on the inspiration for his forthcoming cookbook.Next, we travel back in time and learn the history of The Napoleon House from the family s last owner, Sal Impastato. A place where the Pimm s Cups are always cold and the classic muffalatta sandwiches are always toasty warm, the Napoleon House is a landmark of New Orleans family restaurant heritage. In 2015, the Impastatos passed along that legacy to the hands of another revered family restaurateur, Ralph Brennan. Sal reflects on the 100 year old French Quarter gem.And New Orleanian writer and philanthropist Randy Fertel shares stories about his mother, Ruth U. Fertel, also known as the Empress of Steak. Ruth was the founder of Ruth s Chris Steakhouse, a worldwide establishment today.Get ready for our big family food reunion on this week s Louisiana Eats
Highlights from Slow Food Westchester at Gossett's Farm Market
Heather Flournoy and Dr. Susan Rubin team up for Slow Food Westchester and share recipes, laughs, dicing and spicing tips and their enthusiasm for good, clean, fair food!
TWILA -- October 21, 2016
October happens to be Agritourism Month… and we're celebrating with stories about fun, fall agritourism stops in Louisiana! Plus we have a new installment of Feasting on Agriculture -- all that and more, on this week's new TWILA!
Let’s try Beef steak ???? Cooking video 1
Needed Ingredients
Beak steak
Fine chopped garlic
Salt
Pepper
Olive oil
Rose mary powder if available
Ghee