I love the holidays. I mean love love.
Why? I get to see my friends and family, take a few days off... and eat amazing stuff.
One tradition of mine that will never change is my obsession with food from home. Those years when I spend time visiting relatives in Pennsylvania or elsewhere, I arrange shipments of food to arrive when we do. These items usually include homemade Louisiana sausage (for grilling and the gumbo that follows Turkey day), boudin (the amazing "rice dressing" sausage that is good to snack on constantly), chickens stuffed with jalapeno sausage, jalapeno sausage bread.. and other goodies.
There are several places that are reputable, but I'll take this opportunity to share my favorite spots so you too can surprise your family this holiday!
BOUDIN and SAUSAGE, and TURDUCKEN
First, do some research. My favorite site to read about boudin is The Boudin Link, a site dedicated to amazing Louisiana Boudin in the Lafayette and Baton Rouge area. Some of the places on this list will ship, but if they don't, don't worry.... Bourque's will.
This place isn't just great for boudin, but their sausage (pork and beef varieties are simply these best you'll ever eat) is out of this world. Also, this is where you get the stuffed chickens. If that isn't enough, they have great Turducken as well, if thats your thing.Warning: If you haven't had a turducken, it may not be a great idea to order one and replace your Thanksgiving Turkey with it. Turducken is an acquired taste, and your first one should be on the side. This is a rich, rich dish... and as the name states, is a stuffed chicken, inside a duck, inside a turkey... all boneless.
To order these goodies, I suggest you order from these folks, in this order:
BOURQUES SPECIALTIES
Great boudin, smoked sausage, breads and stuffed chickens
TONY'S SEAFOOD
These guys ship crabs and crawfish in season, as well as the best boudin balls in the world
CAJUN GROCER
They have decent stuff here, but the quality can't touch Bourques or Tony's
Amazing Sausage Bread from Bourques
FRIED TURKEY
Years ago, this was a novelty that few people ate. Now, my friends in California and New York are experts. You can order Fried Turkeys online, but they just don't taste that good, as they are meant to be eaten warm and fresh.
If you live in the NYC area, you can get a fried turkey from the folks at JIVE TURKEY in Brooklyn. They have way too many flavors, but the cajun is good.
Of course you know, fried turkeys can't be prepared inside... under ANY circumstances. You can get a frying pot almost anywhere these days, so plan to get outside if you crave a delicious bird prepared in this fashion... most people I know only prepare fried turkeys, since they just taste so good.
If you plan to do it, here is what you'll need to do:
Cajun Fried Turkey Recipe
Ingredients
12lb turkey (no larger)
Chef Williams Cajun Injector Creole Butter Marinade
Creole Seasoning
3 - 4 gallons of oil (preferably peanut oil, or cottonseed)
Cooking
Remove giblets from turkey, rinse with warm water, pat dry (especially inside cavity) and leave whole. Drain cavity completely.
Inject 4 oz. of Creole Butter Marinade on each side of breast (you can order this from cajun grocer). Inject 2 oz. in each leg and thigh. Use about 16 oz. of marinade per turkey.
Rub Seasoning Salt on outside of turkey and on the side of cavity.
Set up the outdoor cooker.
Hold the turkey by the legs and lower (breast first) slowly (very slowly) into the oil. Make sure all of the water is drained from breast cavity before placing bird into the oil.
Deep fry in 3 to 4 gallons of oil at 300F for 3-4 minutes per pound.
EVEN BETTER
Sure you've had fried turkey, but have you fried a pork roast? Well, if you haven't, they are amazing. Here is a recipe for a pork roast, with marinade. If you don't want to make homemade marinade, go ahead and use the stuff in the bottle... it will still be great.
Materials/Ingredients:
A deep fryer made or designed to fry turkey's
Frying thermometer
Whole Pork Roast
Injection Mixture
1/4 cup melted butter or margarine
1/4 cup olive oil
1 tbs. garlic juice (your choice)
1/2 tsp. granulated garlic (not powder)
pinch of black pepper
pinch of cayenne pepper
3 tsp. brown sugar
1 tsp. Old Bay seasoning
Prepared Mustard (the yellow stuff in a jar)
Tony's or Old Bay Seasoning
Peanut oil to fry in
Prepare the meat:
Trim the roast leaving just a little fat on it.
Mix all the ingredients above except the Mustard. Bring mixture to a boil then let cool stirring every few minutes to release the seasonings.
Draw mixture into an injector and inject the roast putting the needle as close to the center of each muscle as you can (doesn't have to be perfect). Rub the outside of the roast with mustard then sprinkle a little Tony's or Old Bay seasoning all over it. Put the roast in a zipper lock bag or in a covered bowl. Put it in the fridge overnight (at least 8 hours).Preheat oil to 350ºF [Follow the fryer instructions - this oil will cook you if it hits you]. Cook about 8 minutes per pound.
Keep the oil at 325-350ºF, no more no less.
Take the roast out and put it in a pot on the stove with about a half inch of water in it. Put the fire on medium-low and let the roast loose some of the browning to make a small gravy. Turn the roast to get all sides. Do this at least 5 minutes on each side. Season the gravy with Old Bay and black pepper.
Slice the roast and put it in a casserole dish. Pour the gravy over it!
Enjoy your holiday everyone!
