Cooking with LMNO

[East Coast Hustle]

I make some kick-ass candied beets. IMO, beets can do no wrong. I've yet to find a way to prepare them that I didn't love.

LMNO, that soup sounds pretty goddamn dope except for one tiny thing....


CHICKEN SAUSAGE?!? APOSTATE!!!!

[Mesozoic Mister Nigel]

I usually prefer chicken sausage over pork sausage when it's made with thigh meat.

[LMNO]

The one who is kind enough to touch my penis occasionally has a standing request for chicken sausage over pork.

We must all pick our battles.

[Mesozoic Mister Nigel]

The one who is kind enough to touch my penis occasionally has a standing request for chicken sausage over pork.

We must all pick our battles.

[Jenne]

I do need to get better at making beets.  I like eating them, I do.  I just got lazy with them I guess.

[Triple Zero]

just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.

[Pope Pixie Pickle]

just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.

[LMNO]

just be careful, cause, if you let the beet ummmmm... drop,
you might break the beet.

[navkat]

It's time, my friends, for a little Red Beans and Rice.
Serve with some chopped parsley or cilantro on top.  Hot sauce to taste.

I'm actually kind of impressed. Aside from the use of canned beans (I won't hold that against you since you don't have Blue Runner in Boston and no errybody soaks da beans) and the sub of bordeaux for Abita Amber, this is a pretty tight recipe. I'm dying to taste.

Also: I don't care for tasso in my RB. Even the best tasso gives it a "barbeque beans" sweetness to me that sort of ruins the savory "comfort food" thing for me.

If you want authentic tasso, however, Best Stop delivers all over da US: http://www.beststopinscott.com/#Pork-Tasso

an' don't forget da cracklins: http://www.beststopinscott.com/#Cracklins

[Prelate Diogenes Shandor]

Where did you buy the copy of 120 Days of Sodom?

[LMNO]

Where did you buy the copy of 120 Days of Sodom?

If I remember correctly, at Trident Bookseller in Boston, circa 1993.  Why do you ask?

[LMNO]

It's time, my friends, for a little Red Beans and Rice.
Serve with some chopped parsley or cilantro on top.  Hot sauce to taste.

I'm actually kind of impressed. Aside from the use of canned beans (I won't hold that against you since you don't have Blue Runner in Boston and no errybody soaks da beans) and the sub of bordeaux for Abita Amber, this is a pretty tight recipe. I'm dying to taste.

Also: I don't care for tasso in my RB. Even the best tasso gives it a "barbeque beans" sweetness to me that sort of ruins the savory "comfort food" thing for me.

If you want authentic tasso, however, Best Stop delivers all over da US: http://www.beststopinscott.com/#Pork-Tasso

an' don't forget da cracklins: http://www.beststopinscott.com/#Cracklins

I'll agree with you on both points.  I've yet to use fresh beans, but I've done it with beer too, and it is superior.

[Prelate Diogenes Shandor]

Where did you buy the copy of 120 Days of Sodom?

If I remember correctly, at Trident Bookseller in Boston, circa 1993.  Why do you ask?

Because it would be nice to pick up a printed copy at some point. I have it as a PDF and saved on my "Kobo" e-book reader, but it can be a pain to navigate through books on that thing because it doesn't have an option to flip to a specific page.

[Mesozoic Mister Nigel]

Where did you buy the copy of 120 Days of Sodom?

If I remember correctly, at Trident Bookseller in Boston, circa 1993.  Why do you ask?

Because it would be nice to pick up a printed copy at some point. I have it as a PDF and saved on my "Kobo" e-book reader, but it can be a pain to navigate through books on that thing because it doesn't have an option to flip to a specific page.

You can get it at pretty much every sizable bookseller ever, often in your choice of editions.

[LMNO]

Empanadas Del Gringo   

Take another look at the name of the recipe.  Got that?  Just what it says.  So I don't want to hear it from some know-it-all who claims I'm "DOING IT WRONG."  No, there are no raisins, no hard boiled egg, and NO MAYO.  Deal with it.

So says the gringo.


Anyway!  Three cups of flour, six ounces of butter (frozen, hacked into chunks), an egg, and a pinch of salt.  Add dry ingredients to a food processor, add egg, whirl, add chunks of butter, and then drizzle cold water until the dough looks stiff and lumpy.  You don't want it sticky.  If it is, add more flour.






Remove dough from processor, form into a ball, and stash it in the fridge for 30 minutes.


Time for the filling.  You know the drill.  Onion, garlic, hot pepper.  Also: cumin, chili powder, paprika, oregano, thyme.




Fry up a pound of ground meat (this is turkey thighs -- HEY!  What did I tell you?  No criticisms), add some salt, and the herbs and spices.



Remove, and in the same pan sauté the veggies.  Oh, did I mention I'm using bacon fat?  Oh, yeah.


Garlic comes last, remember.  Don't want that to burn.


Return the meat, and splash on some Worcestershire sauce, and some lemon and lime juice.



Take another egg, separate egg from yolk, and whisk both (yolk shown has not been whisked).


Ok, now the hard work.  Take some dough, roll it out thin (1/8 of an inch, or so), and use some sort of template to cut a circle out of it, about four inches in diameter.



Add some of the filling, wipe some of the egg white around the edges, fold it over, and crimp the seam with a fork.  I won't lie to you.  These last two steps take a bit of time.



Take the beaten yolk, and brush them over the tops.  Then bake at 400 for about 25-30 minutes, until golden brown.



Serve with wine and vegetables (shown: grilled asparagus).



Although, it would probably be better in a mocajete.