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Blues Recipes! Add Your Favorite Blues Recipe Here.

June 27th, 2006 · 1 Comment

I thought it would be interesting to see what recipes we can come up
with for blues food. Add your recipe.In my research I came across a great Blues site:

http://www.deltablues.net/

The site is a little raw so if you are easily offended it may not be the place
for you. But the guy is real Bluesy!
And that is where I found this recipe: 

 

BLUES BEANS
   

I call ‘em blues beans because they’re cheap.   Two people can eat for two days for $2.You’ll need an electric CROCK-POT® cooker and a four quart boiler or sauce pan.    

Ingredients:

 

    

  • 1 lb dry large Lima beans (or any other kind of dry beans)
  • 1 chunk of smoked meat
  • 1 onion, chopped
  • 8 cups water
  • 1 tsp black pepper
  • 1 tbsp salt
  • 1 tbsp red wine vinegar
  • 1 tbsp garlic powder
  • 1 tbsp Worcestershire sauce

 

 

 

  

Directions:

  • Add beans and water to boiler and bring to rolling boil.
  • Reduce heat slightly and slow boil for approximately 2 minutes while stirring gently.
  • Carefully pour hot mixture into CROCK-POT®.
  • Add remaining ingredients and cook on “High” for 5 hours.
     

 

 

 

Set the CROCK-POT® to “Low” and the beans will be ready in eight hours. They’ll simmer just fine for another four hours. Start them cooking in the morning, and you’ll enjoy a fine bowl of beans like this when you come home from work.Eat with sliced onion and fresh-baked cornbread. Goes down fine with milk, tea, buttermilk, water, or ice cold beer. For wine, I’d recommend a well-chilled and dry Chablis or rosé. For an amazing taste sensation, I recommend Mouton Cadet Rosé. No kidding.    

 

  

Easy Method:

  • Put every ingredient into CROCK-POT® and cook on “High” for 8 -10 hours. 

Red Beans ‘n’ Rice:

  • Use “Easy Method” above.
  • Use red kidney beans instead of limas.
  • Instead of smoked meat, substitute 1/2 lb of thinly sliced smoked pork or pork/venison sausage. Add 2 or 3 hours before eating time.
  • When you stir the beans, mash them against the side of the CROCK-POT® with the bottom of the spoon. You want about 1/3 of the beans to liquify.
  • Serve over rice with Tabasco sauce to taste..
  • Get ready for your guests to say, “This is the best damn red beans ‘n’ rice I ever ate!” 

Blackeyed Peas:

  • Use either cooking method above.
  • Use dry blackeyed peas.
  • Use smoked meat or 1/2 lb of thinly sliced smoked pork or pork/venison sausage or a big ole hambone or 3 or 4 thick slices of sandwich ham. Add 2 or 3 hours before eating time.
  • Add 1 10 oz can diced Rotel® tomatoes w/green chilies or add 1 or 2 large diced fresh tomatoes and 1 or 2 large diced jalapenos.
  • Get ready for your (redneck) guests to say, “I ain’t never ate no better blackeyed peas!”

 

 

 

   

 

     

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Tags: Blues Party · Uncategorized

1 response so far ↓

  • 1 bluemerle // Jun 28, 2006 at 1:14 pm

    SMOKED PORK SHOULDER

    Use a 2-3lb pork shoulder. It doesn’t matter if it’s boneless or bone in.
    Take a bottle of Montreal steak dry seasoning and rub all over the pork roast.

    For smoking chips, I use pellets (available at you supermarket in the charcoal isle). Place a handful of pellets in the center of a sheet of tinfoil, wrap tightly and poke a couple of small holes in the top of the foil.
    Place the foil wrapped wood pellets directly on top of hot coals. Place the spiced pork shoulder on the grill in the middle of the bar-b-que. Cover and let cook at 225-250 degrees for 4 hours.
    Open vents on your bar-b-que about 1/4″ or so.
    If you see a ton of smoke coming out of you grill for the first 1/2 hour or so, that is normal.
    If you like smoked pork, I guarentee this will be one of your preferred ways from now on.