Celebrated New Years with the guys at the firehouse tonight. The menu:
8# fried venison back strap cutlets
Red beans and rice, cornbread battered bouillettes
Wild hog breakfast sausage cornbread dressing
Cousin pulled out 4 double packs of back strap from last year (clearing out the freezers) to fry up. I made the cornbread dressing with the leftover cornbread we had Thursday night with red beans and rice. Also made the bouillettes with the leftover red beans and rice.
The Red beans and rice, Cornbread battered bouillettes:
First I pulled all the smoke sausage out of the beans and cut each round into 4 pieces.
Then I sauteed red bell pepper and green onion in a little butter, folded that into the bean batter.
Pulled out the leftover spiral sliced Hormel ham and diced about 2 cups to add in....
added ~1/2 cup ham stock and mixed that in....
lastly, added 1 beaten egg and about 1/2c. flour to tighten it up so the balls would hold shape. Rolled them into balls, then passed them though 50:50 mix of flour and cornmeal, set on sheet pan. TAfter they were all coated, I added baking powder and a little salt to the dry mix, whisked in good. Now the wet.....1c. milk, 1 egg, 1/4c. oil...whisk good. Each ball received triple coating of both wet and dry mix. Now ready to fry in the new frier...
Sooooo Gooooood!!!!!! The crispy crunch of the cornbreading and the soft redbeans and rice center; match made in heaven!
The Dressing
Jimmy Dean cornbread dressing recipe, but I used our homemade wild hog breakfast sausage...wet it down with some chicken stock and ham stock...
back strap cutlets....
Had 2 full pizza boxes of fried back strap cutlets...nobody left the table hungry!
Oh...also had french cut green beans with ham and ham stock...
The Plate:
The close up...
I am SO stuffed!!! Very good comfort food tonight! What sucked though for the guys is they had a cardiac arrest call drop right as we were about to start serving....delayed dinner about 45 minutes....
8# fried venison back strap cutlets
Red beans and rice, cornbread battered bouillettes
Wild hog breakfast sausage cornbread dressing
Cousin pulled out 4 double packs of back strap from last year (clearing out the freezers) to fry up. I made the cornbread dressing with the leftover cornbread we had Thursday night with red beans and rice. Also made the bouillettes with the leftover red beans and rice.
The Red beans and rice, Cornbread battered bouillettes:
First I pulled all the smoke sausage out of the beans and cut each round into 4 pieces.
Then I sauteed red bell pepper and green onion in a little butter, folded that into the bean batter.
Pulled out the leftover spiral sliced Hormel ham and diced about 2 cups to add in....
added ~1/2 cup ham stock and mixed that in....
lastly, added 1 beaten egg and about 1/2c. flour to tighten it up so the balls would hold shape. Rolled them into balls, then passed them though 50:50 mix of flour and cornmeal, set on sheet pan. TAfter they were all coated, I added baking powder and a little salt to the dry mix, whisked in good. Now the wet.....1c. milk, 1 egg, 1/4c. oil...whisk good. Each ball received triple coating of both wet and dry mix. Now ready to fry in the new frier...
Sooooo Gooooood!!!!!! The crispy crunch of the cornbreading and the soft redbeans and rice center; match made in heaven!
The Dressing
Jimmy Dean cornbread dressing recipe, but I used our homemade wild hog breakfast sausage...wet it down with some chicken stock and ham stock...
back strap cutlets....
Had 2 full pizza boxes of fried back strap cutlets...nobody left the table hungry!
Oh...also had french cut green beans with ham and ham stock...
The Plate:
The close up...
I am SO stuffed!!! Very good comfort food tonight! What sucked though for the guys is they had a cardiac arrest call drop right as we were about to start serving....delayed dinner about 45 minutes....
