Cajun Food | Basics with Babish (feat. Isaac Toups)

on. This will thicken a little over time. At the same time, you don't want to thicken it. great, yeah, RIANZ RIANZ, also known as this candied pork belly, is if cracklins had a sister, that's what it would be, so it's really nice, it's pork belly, It's red wine, salt and sugar, so it's essentially pork belly caramel, yes, alcoholic pork belly caramel. We have how much pork belly we need here because I have two pounds, so we need two pounds of pork belly. Look at that, yeah, skin on this, yeah, okay. Now I know how to make DC and a pig.

If we were doing cracklins, we'd quit. with the skin and we would cut them into pretty much the same shape that you want, you know, maybe 1 1 and 1/2 by 1 inch to keep the crunch, but not crack once it's another video. I'll have to come. I'm coming back to show you that, so you do it backwards, that's all. I think I think like um, like blink, blink, fish, okay, if you think about it, yeah, so I hold on to the fat and then I pull it towards me and, like you, like you. You are skinning a fish, it is a dream, once you had to do it many times, you find that it is the easiest way to find out.

Well, that was the easiest way I've ever gotten rid of my belly skin, so thanks for that. you're welcome throw this in the pot throw it in the pot let's do it and we're just going to throw this in the pot because we're going to throw it in the pot oh yeah oh yeah oh that's not going to be tasty at all no, I'm going to like that your attitude, oh my goodness, now we are lucky, we were lucky and the butcher gave us some nice fatty parts. Honestly, fatiah belly parts will always make everything better, yeah, I mean, we'll eat this. for the fat that we're not eating well, a little bit of meat in there, I mean, it's good to have it, it's good to have a little bit of meat with it, but the fats are where they are, so when we take ours and it's so, let's say that some of them were cut like this, someone will cut like this, it's okay because what we want to end up with is about the same size, okay, let's aim for that as long as they are remotely the same size as you. a little bigger a little small, but I think once it's cooked, what is a bicycle?

You don't want to have to bite Ariane in half. If you want, you or a hit on a hat can burst everything in your mouth. done perfect, well, we added unceremoniously, just a little salt, not as much salt as I would say if we were doing it for a seasoned dish, but like everything, even the cakes, even the sweet ones, you always had that pinch of salt. to bring out the flavor, it should have this sweet, mild sweetness, absolutely, so we're just going to give it a little bit of random mix, we're just going to let the salt soak in there, so when we pour over the red wine caramel, if we did, we would let's salt it, you could actually rinse it, okay, so we can let it sit and do it for a second and we have, as you specified, a good cheap red wine, cheap red wine, you want something full-bodied, so a Malbec, a taxi, we got a taxi like you don't want to use light beer it didn't have much much flavor you want something intense if I put red wine in something I want to try the red wine okay now that we have our pork belly um seasoned we add our sugar and I know we don't we like to measure, but about 102 cups 2 cups yeah, because this is the trick, if you make too much caramel, you're fine, yeah, make too little.

It's not cool, so if you're going to do these things, you might as well do it, not to mention the shelf life is great. You could do it too. Let's add some of this Revlon. Okay, we want a good Alton. None of this Matt. We don't worry and we're just going to bring this to a simmer, in fact we can bring it to a boil and we're actually going to turn it down a little bit to really concentrate it so that it's more fiscal and more syrupy so that it sticks to the pork belly and Not only does it cook around, you know that it will also reduce more in the oven so that when the caramel starts to harden in the oven, if it should be thrown away so that the ones on top, but can be pale and the ones on the bottom could be burnt, so that's what we're going to toss fairly regularly so that the caramel evenly coats the pork belly as it cooks.

Oh, look at this, use little whiskey, friends here, the little whisk is one of the most popular folk characters. on the show and more popular than even without much ceremony, just choose a little bit of time there, it adds a really good flavor, it really makes a confluence now that I tried this is the original recipe. I tried this with white wine. I've tried it with whiskey. I've tried it with a lot of different things but honestly nothing beats just sugar and red wine and time, I'm not sure why but sometimes if it ain't broke, don't fix it right, take it. caramel, okay, and this is just going to stir this, pour it, pour it right on top.

Chuck tries to cover it all up, but we're going to stir it up anyway, that all looks good, yeah, okay, let's just pack it up. These ones there are kind of nothing special, just make sure they're nice and tight, look at how they fit tight, tight, tight is the word tight, the way to go, kind of like braising them. I guess when braising them again you want to keep them nice and compact. We've got nice and deep so when this is filled with hot molten oil we don't burn ourselves which is always good and key okay let's put this in the oven uncovered okay so yeah now we're making dirty rice , dirty rice.

I will refer to it as ground in the restaurant. This is a good base for your dirty rice and jambalaya, so you can turn two dishes into one. Now I'm not going to do this the traditional way for all the traditional Cajuns. I was about to start making comments shut up he said it now I'm on camera you can't say that but we have ground beef I'm just going to push him a little bit could he do some kind of a. big burger okay let's grab that black pepper for me you're sure to make me do the pepper exercise stop right there okay a little bit of salt and I like to add my spices right now because when you brown them in the frying pan, We will really wake them up, they will become nice and aromatic, like toasting black peppercorns or sweating sauté.

Same thing, this is cumin, cayenne pepper and black pepper. We have a couple of tablespoons of spicy oil and spicy vegetable oil. This lesson teaches us again about the scorching of stuck reaction proteins the good thing caramelization this step will help you not only improve your dirty rice but also your better beef stroganoff it will make a better chili it will make your I'm not lying about this, it's going to make your burger helper better not to mention we're actually going to turn this around where after we sear really hard and brown everything we're actually going to start braising it so even though it may seem a little dry yeah once . we have our liquid, it's actually going to cook that meat, which again is going to up your stroganoff game, your chili game up your Hamburger Helper game, so this is a great lesson to pay attention to.

Now, this is another thing that people like to do when you start to start playing with it right now, don't mess with it, let's say, let it go, let it brown, so don't worry about keeping the burger whole, anymore. we'll break this down later. You see, this is what I'm talking about, since you know, getting a good sear, that's my art, this one time, one time, both sides of the sear, I just start giving it a good cut, yeah, this You call it a one-pot dish, I mean, you have to make the rice. in the right one now look, this is where I dip it chicks.

I'm doing this restaurant style traditionally you would make gravy, put raw rice on it, put extra moisture on it and then bake it in general, bring it together, yeah, that's traditional, that's it. on your traditional occasions, I just said it again, so we said it sounds like this would be easy, absolutely, this is how to do it, cook the rice in a pot once you've had your roommate, this has a shelf life infinite if you think about it. It's just flour and oil, but if you want, you know you're going to make a little bit later.

Save your room, save yourself a step. Now let's say we didn't have any rules already established. At what point are we going to make roux in this dish? We would do it beforehand, yeah, or we would do it at the same time that we're browning it, so now you have all of our nice brown and beautiful brown parts and we add a little bit of this Trinity, oh yeah, that's not going to smell horrible, no and something is garlic now we're at a pretty low temperature so I'm not worried about the garlic burning yeah this doesn't seem good and there's so much humidity here with the steam from the vegetables and that all seems about right.

It's going to be that big mission again that it starts to smell really good, so all we're doing looking for here is looking for the onions to get a little bit translucent and sweaty and then we'll go from there. Right now I'm adding the roux after our vegetables are cooked through. I'm just going to heat that Roux up a little bit, it's already a decent color, but I know that trying to multiply some charcoal Roux and water doesn't work very well. so let's let it warm gently, beer, me right there, we have like two cups of chicken broth here, homemade, high quality, slave to that check, not good, God, we didn't have cameras rolling, but we were totally done. that poop we have eight we even raised and killed the chicken it was the saddest day of my life but it will be a good dish and like a gumbo we are going to let this simmer that root cooks well and don't mention that our meat is going to cook again improving the quality of our dirty rice base or earth sauce, earth sauce, so how long does this last?

Not quite sorry, probably around 45 minutes. 45 minutes. Yeah, you probably have a number where you probably have 45 minutes. and the quit is probably a whopping 45 minutes, so we have a dirty rice base, it's all cooked, it still has a little bit of sauce on it, that's what's good and then we'll just add some rice, how much rice do you think? oh it's almost 1 to 1 but I would lean towards the extra meat side but you really can it depends on your taste and I'll really want to mix that in there and that's why we did it again. I don't see any fat, yes, even a little bit of fat in there will really season that rice hmm, we don't want to get all those pieces of white rice that you really want to squish, you don't want your dirty rice to look uneven through the camera to see rice dirty uneven and we always taste test, yes, making sure it's good before we serve it, maybe change the spoons, aha, we're safe, such a nice and easy little meal, totally easy though.

I'm a package of ground beef and some rice and some vegetables yeah a little bit of dark root don't be afraid of dog

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and now we can make it into a real meal by turning it into jambalaya and you'll notice the heat goes down too. dissipates a little bit, so we had to agree that we had our stuffed rice, that good sauce, just you guys, really good, it just has that little bit of spice that I was talking about, like a great Cajun

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, it just has that thing that the heat where it is not overwhelming. taste of the dish you are not paying attention only to the pain you only feel that is indicative so good you have to be able to taste everything throughout the clock why do we add for you to taste the onion I taste? garlic, cumin comes in here pretty good, yeah, this is not spicy, we're just trying to enjoy our phone, so this is just dirty rice, dirty rice, number one crowd pleaser. all the time everyone loves this dish if you don't like this dish yes so we are about to be very close now the caramel is perfect the pork belly needs a little more time but you have to worry they are well made before they burn, yes, so that they have a good caramelized lacquered look.

Pop, that's it for me. The cookie looked good, aha, that makes me happy. Right now, how long does it have to cool until... when you put it in? Other than that, don't go, uh-huh, we should probably put some on a plate to cool you down. Oh my god, I'm back at your restaurant. I'm 14 years old again. I'm discovering how my body works. so we're not going to get rid of the fat at all on this um actually the biggest effect is left there excellent oh this is ready to go yeah it's ready to go with any rational ball or yeah I'll let you do it the last step is To turn this dirty rice into jambalaya and that's very simple, a little spicy, we'll turn the heat back on a little bit.

Well, the sausage is already cooked, so all we have to do is reheat it and then you can chop it. this chicken if you want, but honestly I like to throw it in the pan. I also don't serve the chicken thighs whole if you want something that looks like a main dish or if not, just unceremoniously smack it with your spoon, just smack the chicken. a little bit you can get those juices out of there keep the skin on this is Cajun food you shouldn't be delicate with it there's one thing I would say you're not being is delicate yeah yeah I really don't do the delicate thing don't call me to be delicate, call me whatever you want, don't call me late todine now, the golden rules of Cajun cooking, see, I haven't mixed any seafood in my gumbo, yeah, my dirty rice starts. my jambalaya now if we did seafood it would be just seafood and yes this is a rule so pay attention to the cages we don't like to mix shrimp with our sausage he puts shrimp and he will only taste the sausage okay then it's I'm going to get lost so when we make a seafood gumbo we call it a stew so know the difference with stew just like seafood and a gumbo will have meat now we have old fashioned jambalaya again you have chicken you have sausage you have ground beef you can make these dishes nothing scary a little rule won't hurt you do it first, slowly, you got it, it looks ready hmm, I look ready, ready and we have here a collection of some of the most beautiful easy

cajun

dishes I have ever ever done or seen, as if to thank you, this is absolutely beautiful, this My Favorite Things, the world and Madison, a lot of time with this once the cameras stopped rolling.

Thank you so much for coming on and showing me how to do all of this, especially these because they've been a mystery to me. I know you have been. oh you you were you were wondering if they were leaving even though my recipes are a little bit more detailed it's a lot more in depth the recipe that I got yeah so you're welcome to discover this you updated it it took yeah it took a minute , but I am very happy with it, yes, I am one of the few people who makes it and it is like one of the star dishes of the butcher shop, it never goes anywhere thank God, no and thanks for inviting me.

I'm in a great moment. Thank you very much for coming next time we will learn about Creole cuisine from whom I don't know, okay, Creole cuisine, take three Cajun cuisine, take three Creole cuisine, take four, this is Creole cuisine, take five pages Creole food, take six Creole Cajun food takes sex Cajun cuisine that takes seven reales wait Creole cuisine takes eight Creole cuisine takes nine Creole food takes ten Creole cuisine takes 11 kg who saw takes 11