Ingredients

• 2 lbs. Red Beans
• Water to soak and cover red beans
• 1 HoneyBaked Ham bone
• 2 to 3 lbs. Smoked Pork and Beef Sausage
• 4 medium onions, chopped
• 3 bunches green onions, chopped
• 8 garlic cloves, chopped
• 6 fresh bay leaves
• Salt, black pepper and cayenne red pepper, to taste

Directions

1. The night before, place the red beans in a large pot with enough cold water to cover the beans plus several more inches of water because the beans will expand. Let them sit overnight.

2. The next day, drain and rinse the red beans with cold water, placing them back in the pot with enough water so that the beans are covered plus there is an inch more of fresh, cold water over the beans.

3. Add ham bone, chopped onions, chopped green onions,garlic and bay leaves. Cook on low to medium heat for a couple of hours or longer, stirring occasionally.

4. Grill the sausage, cooking only long enough to sear in the flavors and to blacken the sausage. Cut the sausage into 2- to 3-inch pieces and add to the beans. Cook on low to medium heat for a couple of hours, stirring more often.

5. Turn the heat down to low. Salt and pepper to taste. Continue to cook for several hours longer until the beans are soft.

6. Once soft enough, using a large spoon, mash some of the beans against the side of the pot to increase the creaminess of the red beans.

7. As the beans thicken, stir more frequently. Add more water if too thick and check for seasonings as you go.

8. When the red beans are thick and creamy, and the ham has fallen off the bone, remove the ham bone and the bay leaves. Serve with rice and enjoy!

Ingredients

• 3-4 lb. Corned Beef, packaged
• 1 Cup Brown Sugar, packed
• 1 12 oz. Bottle or can of Guinness stout

Directions

Preheat oven to 300 degrees. Remove Corned Beef from packaging and rinse Corned Beef well under cold running water. If the corned beef contains a small package of spices, discard for this recipe as we will not be using it. Pat the corned beef dry with a paper towel. If you want, you can trim some of the excess fat from the roast. Rub the brown sugar into top and bottom of Corned Beef. Put on a shallow rack in roasting pan and pour the Guinness over the beef, moistening the sugar. Cover the pan tightly with a lid or heavy duty aluminum foil and bake in the 300 degree oven for 3-4 hours, at least one hour per pound. Take from oven and allow to rest for 15 minutes. Slice into thin slices. Drizzle some of the juices over the meat before serving if you like.

If you have any leftover beef, it makes a grand sandwich with your choice of Irish mustard, fresh watercress (which grows abundantly in the streams of Ireland and is eaten for good health) and some lovely Irish cheese!

Source: WCPO Cincinnati, Ohio

Ingredients

• 1 pound round steak cut into small pieces
• 1 large onion, chopped
• 4 Tbsp shorening or oil
• 3 Tbsp flour
• 2 cups water
• salt
• pepper
• 1/4 tsp thyme
• 1 Tbsp parsley
• 1/2 small can tomato sauce

Directions

Fry steak until brown. Set aside. In the same skillet saute onions, add the flour and brown slightly. Add tomatoe sauce, water and other seasonings. Lower heat and add meat. Cover and simmer for 45 minutes. Serve with rice or make a big pot of grits for a traditional New Orleans favorite (Grits and Grillades:)

Ingredients

• 4 lbs. beef or veal rounds, 1/2-inch thick (Call ahead and ask butcher to cut meat and trim fat. I have also used beef tips and asked the butcher to cut them into large cubes and remove some of the fat.)
• 1/2 cup bacon drippings, divided (I use vegetable oil)
• 1/2 cup flour
• 1 cup chopped onions
• 2 cups chopped green onions
• 3/4 cup celery
• 1 cup chopped bell pepper
• 2 cloves garlic, minced
• 2 cups chopped tomatoes
• 1/2 tsp. dried tarragon
• 2/3 tsp. dried thyme
• 1 cup water
• 1 cup red wine
• 2 to 3 tsps. salt, or to taste
• 1/2 tsp. black pepper
• 2 bay leaves
• 1/2 tsp. Tabasco
• 2 tbls. Worcestershire sauce
• 3 tbls. chopped fresh parsley
• Serve with grits or cheese grits, cooked according to package directions

Directions

Serves 8.

From Recipe from The Plantation Cookbook by The Junior League of New Orleans, with some adaptations

1. Cut meat into serving-size pieces. Pound to 1/4-inch thickness.

2. In a Dutch oven, brown meat well in ø cup vegetable oil. As meat browns, remove to warm plate.

3. To Dutch oven, add remaining 1/4 cup oil and flour. Stir and cook to make a dark brown roux. Add onions, green onions, celery, bell pepper and garlic. Cook until vegetables are tender.

4. Add tomatoes, tarragon and thyme and cook for 3 minutes. Add water and wine. If you prefer it with more tomatoes, you can add either an 8-ounce can of tomato sauce or more chopped tomatoes.

5. Stir well for several minutes; return meat, add salt, pepper, bay leaves, Tabasco and Worcestershire sauce. Lower heat, stir and continue cooking.

6. If veal rounds are used, simmer, covered for about 1-1 1/2 hours. For beef rounds, simmer, covered for at least 2-2 1/2 hours or until tender when pierced with a fork.

7. Remove bay leaves. Stir in parsley; cool. Put grillades, covered with gravy, in shallow containers in the refrigerator for several hours or overnight. When reheating grillades, more liquid may be added if necessary. Grillades should be very tender when served.

8. Serve over cheese grits or plain grits.

Source: The Advocate – Baton Rouge, La

Ingredients

• 8 slices salt pork
• 3 large eggs
• A pinch of salt
• 1 cup milk
• 1 cup all purpose flour
• maple syrup, molasses or brown sugar

Directions

1. Heat oven to 400° F. Place salt pork in a small pot and cover with cold water. Bring to a boil, remove from heat and rinse pork under cold water. Drain well.
2. In a large cast iron skillet, cook pork slices over medium heat until crispy. Set aside.
3. Beat together eggs, flour, salt and milk in a bowl. Pour in skillet and bake in oven for 20 to 25 minutes until golden. Pour maple syrup over pancake. Serve immediately with crispy slices of pork