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Post by Ryan Thames on Jun 17, 2007 4:22:40 GMT -5
do you have a recipe for boudin balls on hand? i would love to learn how to cook boudin balls....some of the best food on the planet....them yankees dont know nothin about
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Post by Mike Dardenne on Jun 17, 2007 20:37:10 GMT -5
what are you doing up at 3:22 am  are you looking to make boudin or you just want to know how to make the fried balls from ready made boudin sausage? p.s. are you going to battle at the beach ? m.a.d. |
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Post by Ryan Thames on Jun 17, 2007 20:39:59 GMT -5
im going to try to make to the battle...
Id like to make the boudin....i was un aware or ready made boudin...where can i get some of that?
But i do want to make the fried balls of boudin
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Post by Mike Dardenne on Jun 18, 2007 23:09:34 GMT -5
plenty of places around town you can get boudin. it is a pain to make unless you enjoy that sort of thing.
in baton rouge there is chris' specialty meats, tony's seafood, ronnies on fla. blvd.
i am quite certain you can find a place closer to you as well.
to make the balls:
remove boudin from casing.
roll into bite size balls and dust in flour.
drop balls into eggwash (couple eggs whipped with milk or water) a few at a time.
batter balls in seasoned italian breadcrumbs.
fry at 375 degrees in a single layer (don't overload them, they will stick and be a mess).
drain on paper towels when golden and crispy.
hope to be in ft.walton on the 30th.
tell ray and all hello for me. work is hell now and for the rest of the month with a major renovation going on-we are cooking out of a trailer in this damned heat!
m.a.d.
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Post by Ryan Thames on Jun 19, 2007 5:09:42 GMT -5
ive frid chicken in eggwas before.....mightve been too much egg tho  |
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Post by Ryan Thames on Jun 19, 2007 5:13:00 GMT -5
but if i bought the boudin....whats the point of frying the balls....id like to learn how to make the boudin.... the only reason i dont want to make regular boudin is cuz i dont want to fool with pig intestine  |
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Post by gambit on Jun 19, 2007 8:48:21 GMT -5
Don't give him your secret, Mike, he will make perception of a good thing into bad...  Hi snook'ems! |
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Post by Mike Dardenne on Jun 19, 2007 19:44:33 GMT -5
despite mr. hesters warnings, here is a recipe for boudin. after making, just cool the mixture down and then follow the recipe above to make the balls.
in a large pot add:
4 gallons water
4 onions, peeled and in large chunks
4 heads garlic, split
1 bunch parsley stems
1 stalk celery in large chunks
2 T. black peppercorns
5 pounds pork butt
1.5 pounds pork liver
Simmer all ingredients together. After an hour, remove liver and hold for later. Continue cooking pork butt 2 more hours or until totally tenderized. Drain the pot, keeping your liquid. Throw out the other seasonings. Let meat cool, then pull the meat off the bone.
now combine pork and livers and run through a meat grinder with the following ingredients:
2 cup fine dice onion
2 cup fine dice celery
1 cup fine dice bell pepper
2 cup fine diced green onion
1/2 cup minced garlic
2 cup minced parsley
salt and black pepper
just enough of the cooking liquid to keep it moist
now mix this thoroughly with 7 cups of cooked and cooled white rice.
slainte' ,
m.a.d.
mike d.
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Post by Ryan Thames on Jun 20, 2007 7:21:15 GMT -5
um.....ok......so where can you buy it premade? when you say premade is in the links or packages? and allen i think i just got your secret joke..... |
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Post by Mike Dardenne on Jun 20, 2007 10:03:53 GMT -5
i told you it was a pain in the arse.
the only way i have seen it in stores is in the casing.make sure you buy it raw, not cooked in the casing. it is no problem getting it out of the casings-just cut one end and squeeze the insides out. voila !
m.a.d.
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