We are getting close to some really fun and well celebrated holidays: St. Patrick's Day on March 17th and Mardi Gras Fat Tuesday on March 8th. Let's face it - everyone is Irish on St. Patty's Day and this day is celebrated around the world with great food and drink. The favorite of almost everyone? Well, one is Corned Beef and Cabbage and the other? Irish Coffee!
Whether you are from New Orleans or not, Mardi Gras is just fun, fun, fun. “Laissez Les Bon Temps Rouler” or as they say in New Orleans, “Let The Good Times Roll”! I learned that from my 90 year old friend, Christopher Blake. Chris, a native of New Orleans, is an author, former restauranteur and cook who keeps to the authentic Southern style of cooking. He was around in the old days and got to talk with Louis Armstrong who gave him the following recipe that I want to share with you. It is called “Red Beans and Rice-ly Yours” because that is the way Mr. Armstrong signed his letters. I know you will enjoy it while you are having good times!
“RED BEANS AND RICE-LY YOURS”
reprinted with permission from the author Christopher Blake from his book Easy Elegance
2 lbs. red beans
2 Tbs. bacon fat
1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)
[or substitute with country sausage and a splash of vinegar]
2 cloves garlic, minced
1 medium onion, chopped
1 cup tomato ketchup
1 Tbs. vinegar
Salt and pepper to taste
1 tsp. Tabasco sauce
Sprig of fresh thyme or pinch of dried thyme
1 cup lean ham, diced (or one ham bone)
Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.
In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.
Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.
Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.
As they say in New Orleans, red beans need no thickening because they got it in themselves.
Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.
Let The Good Times Roll!!
IRISH COFFEE
reprinted with permission from the author Christopher Blake from his book Easy Elegance
6 shots Irish Whiskey - smooth as the wit of the land!
12 tsp. sugar - sweet as the tongue of a rogue!
6 goblets (or coffee cups) strong coffee - strong as a friendly hand!
12 Tbs. whipped cream - rich as an Irish brogue!
Heat 6 whiskey goblets. Into each, pour 1 good shot of Irish whiskey, the only whiskey with the smooth taste and full body to make this beverage satisfactorily.
Add 2 tsp. sugar. Then fill each goblet with the strong coffe to within 1” of the brim. Stir to dissolve sugar. Top off with a floater of whipped cream.
Note: Do not stir after adding cream, as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the coolness of the cream.
Do not drink and drive, please...
