Deryl's Jambalaya

I made this, first, in 1987 and it has been a old standby for parties and groups of friends. I would suggest you follow exact as possible to get the true flavor of the dish.

3 tbsp butter
½ lb smoked sausage (mix 2 kinds) cubed
½ lb smoked ham cubed
¾ lb boneless bite size chicken pieces
¼ lb bacon in ½ inch pieces
2 bay leaves
2 tbsp Cajun magic or other Cajun spice blend; I can add one later if you want
½ lb shrimp peeled and deveined
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 garlic cloves minced
½ cup tomato sauce
1 cup tomatoes chopped
2 ½ cups chicken stock
1 ½ cups converted long grain rice

Melt butter over high heat, add bacon and brown
do not drain
Add sausage, ham
Add chicken and brown 4-5 min
Stir in bay leaves, Cajun spice
Add ½ of each onion, celery and pepper (the trinity)
Add the garlic
Cook until the veg starts to soften, -6-8 min
Stir in tomato sauce and cook 1 min
Stir in remaining onion, pepper, and celery
Stir in stock, rice and bring to a boil; simmer for 30 min covered
Add shrimp 10 min before done
Cook until rice is done.
When done, turn off the heat and let sit 5 min.

BBQ Ribs - my way

Deryl’s Ribs

These ribs are cooked on a water smoker or equivalent. You can use a Weber kettle BBQ and if you search on the web you will find an equivalent method. If you don't have a water smoker, buy one.You can also do on a traditional "Texas" dry smoker, but use a mop. With a water smoker, no mop is required.

Buy good baby back ribs. if you are cheap, use 1/2 rack per person, up to one full rack. Buy fresh, never frozen or you will lose moisture when thawed and they will be dry. Always pay more and buy quality, it will pay off in taste.

The day before, remove membrane from back of ribs. Turn ribs over and slide a pointed small knife barely under the membrane and wiggle the knife between the ribs and bone without cutting or tearing. Remove knife and slide your baby finger in the slit and enlarge slowly until the membrane starts to pull away. Pull membrane off, best to use a paper towel for grip.

Put a good quantity of rub on meat (below). Once Rub is “rubbed” into meat, wrap with cling film and place in the fridge over night.

Rib rub

Many exist and are very regional based - Carolina, Texas, Kansas city, etc. Here is mine, which is based on a Kansas City rub;
1 1/4 cup brown sugar
1/2 cup kosher salt
1/2 cup paprika
3 tbsp dried basil
3 tbsp dried parsley
Mix all the ingredients together and rub on ribs. Rub stays in sealed jar for 3-6 months.

Next day. Start where you will have about 5 hours before your meal.

Soak wood chunks for 30 min and place in container at bottom of smoker.

Fill water pan with hot water. Heat water smoker (charcoal, gas or electric)for 20 min.

Place racks on top grill rack in a rib rack if you have one (or roll if not).

Manage the heat to about 230- 280.

Slowly cook ribs for 3-4.5 hours and not too fast. Monitor temp which should be about 230. Do not lift the lid. For every lid lift add 20 min cooking time. On my Brinkman smoker heat indicator I don’t take it past the 1/3rd setting.

Meanwhile, make BBQ sauce for finished ribs;
1 tbsp Worcestershire sauce
1/2 cup cider vinegar
2 cups tomato sauce
1/2 cup brown sugar
1 large garlic clove finely minced
1/2 tsp celery salt
pinch allspice
1 tbsp grated onion - fine grate
2 tbsp red chile powder
1/4 tsp cayenne
Mix all in sauce pan, heat and thicken for 15 min on med heat. Warm again before placing on ribs just after removed from BBQ.

Remove ribs from bbq, cut in half and add sauce. serve and eat. Serve with lots of napkins, corn on the cob and coleslaw.

Good BBQ

Mushroom Costini

This makes an awesome appetizer any time of the year.

1 cup dried mushrooms (morel, porcini, oyster, etc)
1/4 inch thick piece pancetta cut into 1/4 dice
1/2 lb fresh shiitake mushrooms
1/4 cup heavy cream
1/4 cup mushroom stock (from soaking dried mushrooms)
2 shallots minced
1 garlic clove minced
1/2 cup walnuts chopped
1/2 cup Fontina cheese grated
Bread - French baguette, ciabatta, etc
2 tbps olive oil
Heat oven to 400 C

Soak dried mushrooms for 30 min in hot water, reserve
Roughly chop mushrooms
Heat saute pan with olive oil
Saute shallots and garlic for 2 min on med heat
Add fresh mushrooms and saute for 8-10 min on med high heat
Add dried mushrooms to mixture
Add walnuts and reduce heat to med for 2 min
Add mushroom stock and reduce by 2/3 6-8 min
Add cream and reduce for 2 min
Meanwhile cut bread to 2 inch pieces and toast bread in oven
Place tablespoon of mixture on bread
Add grated cheese on top
Put in 400 degrees oven for 3-4 min until cheese is melted
Serve