Mexicajun Recipes : Chorizo Fresco

CHORIZO Fresco

This is an easy recipe that you will come to love….

1 ½ Lbs Lean Pork meat

½ Lb Pork fatback

1 ½ Teaspoons salt

2 ½ Tablespoons white vinegar

2 Tablespoons white wine

1 ½ cups paprika

1 Teaspoon white pepper
1 teaspoon ground cumin

1 Teaspoon Garlic powder
1 Teaspoon ancho chili powder

1 Teaspoon guajillo or cayenne chili powder

Place fatback in freezer for a couple of hours and mince finely along with the pork meat. You can use the food processor as long as you are carefull not to over-mix. A few “pulses” will do. Add all ingredients and pulse a few times more. You can use casing, roll into aluminum foil, parchment paper or vacuum bags to keep this tasty breakfast sausage…Great with eggs and potatoes.

If you want to take it to the next level, save a few links and slow-smoke it over hickory-mesquite wood for about 2 hours...un-real. Enjoy !

Mexicajun Recipes: Entrees - Chickenessas

Chickenessas - A mexicajun take on a mexican favorite - Milanesas


6 Boneless, skinless, chicken breast
1 Cup butter milk
½ small onion
2 clove garlic
4-5 sprigs of cilantro
1 Serrano pepper
1 teaspoon T-Boy’s Bam
Italian seasoning Breadcrumbs
Salt


Fillet chicken breast and pound between plastic to ¼ inch thick. Place milk, onion, garlic, cilantro, and pepper into blender and liquefy. Season Chicken. Place chicken into a large glass bowl and pour the liquid over. Cover and place in refrigerator for an hour turning it every 15 minutes or so.

Place bread crumbs into a deep platter so that you are able to cover the chicken breast on both sides. Mean time, heat approximately ¼ inch oil in a 12 inch skillet until hot. Place the breast into the frying pan and cook until the coating is golden brown. Turn over and repeat on the other side until the chicken is done. (It is best to turn the chicken only once so as not to lose the breading.) Place cooked chicken over paper towels and in the oven at 200 degrees until ready to serve. Plate with Salsa Dorada and serve with roasted garlic mashed potatoes and green salad….. This recipe from my Emille is so good, that my in-laws show up at lunchtime for Sunday dinner !

MexiCajun Humor - Merry Christmas !

Click on link above...

"O' Holy Night"

This is an mp3 file (2MB) recording of a music student's assignment. It came from the brother of a friend of ours, who is a music teacher here in Texas. It is a rendition of "O'Holy Night" by one of the students, although he claims "he wasn't one of his..."

I am sure you will agree that the author has all the tools to be a great ...Engineer.

Make sure that your speakers are on. Be patient while it loads, sit back & get a tissue or two...

It is something else, would love to read your comments.... Enjoy !

Mexicajun Recipes: Refried Beans

Mexicajun Recipes: Refried Beans

2 slices bacon, diced / I also use or Tasso Ham and-or Chorizo
1 can beans (16 Oz) / Prefer black
2 cloves of garlic, finely diceddash ground cumin
1 teaspoon T-Boy’s Bam seasoning
1 dash Magi sauce
Queso Fresco
Finely chopped onion and/or cilantro as garnish
Salt and Pepper to taste

Add bacon and/or Tasso-chorizo to frying pan over medium-high heat. Render for about 2/3 of the way. Add garlic and toss for about a minute. Add beans and mash slowly, add spices. Bring down heat and “Re-Fry” beans until most moisture is evaporated and the flavors mix well. I like to cook this until you are able to flip the beans in the pan and impress your kids - or upset your wife when you miss don’t catch it !!!

Serve with corn tortillas covered with Queso Fresco and garnish as a side to most dishes.

Mexicajun Recipes - Drunken Fajitas

Drunken Fajitas


6 Lbs beef Skirt - Cleaned of silver skin, and cut each into two equal length slabs. Do not split

For Marinade:

1/2 onion coarsley chopped
½ small papaya, peeled – include a few seeds
1 Cup cilantro tops
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground ancho pepper
½ teaspoon T-Boy’s Bam seasoning
1 teaspoon garlic powder
3 limes, juiced
1 Oz Tequila
½ can of beer (Dos Equis works great)
1 tablespoon corn oil
1 tablespoon Worcestershire sauce

Place all marinade ingredients in a blender. Mix well. Put the skirt steak into a re-sealable bag pour marinade to coat well - drink the other 1/2 beer son !. Cover and refrigerate for no more than 2 hours, massaging one or twice. This is an intense marinade and the papaya actually breaks down the tissue, so it may make the meat TOO tender ! Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior juicy. I usually lower the grill just over the coals, this also reduces flare ups. Make sure your grill is very clean and very hot, (You can clean the surface with an onion dipped in corn oil). I like to use hickory wood chunks and a few mesquite chips for flavor. Place strips at 45-degree angle across grill and quickly turn just to “cure” the surface and avoid sticking. Grill for about 5 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Remove the meat and wrap in aluminum foil. Let sit another 5 minutes before slicing. Cut the meat into thin across the grain. These “fajitas” or strips, that can easily be rolled into tortillas. Serve with warm, corn or flour tortillas, refried beans, drilled peppers and onions, salsa dorada or Guacamole and Pico de Gallo.... Don't forget to call an extra friend or two.

Mexicajun recipes: Appetizers Gator Bait (Tuna Pâté)

Gator Bait (Tuna Pâté)


6 Oz Tuna in vegetable oil (one can)
½ Stick Cream cheese
1 Cup Chicken stock
2 Garlic Cloves
¼ Yellow Onion,
1 Tablespoon plain unflavored gelatin
3 Green Olives (Large, seeded)
¼ teaspoon T-Boy’s Bam seasoning
Tabasco sauce to taste
Tablespoon capers for garnish
Chopped parsley for garnish


Dissolve gelatin in chicken stock. Drain Tuna. Place all ingredients except garnish in food processor and pulse 4-5 times until a uniform smooth paste forms. Place in cooled container and refrigerate covered for one hour. To unmold, dip in hot water for 5-10 seconds, turn upside down and plate. Add drained capers to top and place parsley around pâté. Serve with crackers..White wine goes well with this very easy, flavorful recipe that doubles nicely…Enjoy !

Mexicajun Recipes: Soups - Mexicajun Tortilla Soup

Mexicajun Tortilla Soup

A favorite on cold nights in Houston ( 6 Servings)

½ Gal Chicken Stock
1 Cooked hand shredded Chicken breast ( I usually boil a large chicken breast in a bit more than ½ Gal of water, ½ onion and a bay leaf. I add 1 Tablespoon of chicken bullion to intensify flavor. I use this broth for the soup)
1 Lb Roma tomatoes
½ Yellow onion,
3 Garlic Cloves –peeled.
1 Doz Corn Tortillas cut into thin strips
1 twig of Epazote (You can use two bay leaves instead, but Epazote is so aromatically different, that it’s worth the effort to try to find it at a Mexican Grocer)
1 Teaspoon T-Boy bam seasoning
1 Serrano pepper finely chopped
2 Pasilla peppers (Fried until almost crispy in slices or strips)
Corn Oil
¼ Lb. Mexican farmers cheese (Queso Fresco)
2 Avocados
½ Cup sour Cream

In a dry, non-stick pan at high heat, roast whole tomatoes, serrano peppers and garlic . Blend with 1 cup of chicken stock and raw onion. Strain mixture. Add 1 tablespoon of corn oil to pot and heat well. Add tomato mixture and stir . Add Chicken broth, seasonings and Epazote and bring to a boil. Meanwhile, fry the tortilla strips until golden brown and crispy, remove from oil and dry over paper towels. Lightly season while still hot. After about two minutes at full boil, add tortilla strips and shreded chicken to pot. Bring down to medium heat and simmer for 5 more minutes. Serve in a deep bowl with a teaspoon of sour cream in the middle, fried pasilla pepper slices on top, avocado slice and cheese all around.…. Mmmhhh, mmmh ! Enjoy

Mexicajun Recipes: Breakfast - Chips'N Dogs

Mexicajun Recipes – Chips’N Dogs

The kid-os love them for breakfast OR Dinner. This is comfort food, a dish that is inexpensive, easy and & fast to make. (feeds 5)

8 Corn Tortillas
7 Eggs
2 Slices of bacon – Chopped (I usually cut two ¼ inch slices of the ends of a frozen package, & quickly chop)
3 hot-dogs – ¼ inch sliced
½ Medium Yellow onion, thinly sliced in wedges
1 Table spoon corn oil
1 Tablespoon milk
Salt
Pepper
Louisiana Hot sauce
Ketchup

Place tortillas in a stack and cut into four strips across. Then cut each strip into four again. (Bite size pieces). Spread around flat surface while you continue preparation. Add chopped bacon to medium non-stick pan until it just starts to render. Add Tortillas and toss around making sure that they do not stick to each other, add a bit of oil as required. After about a 2 minutes, add chopped hot dogs, brown lightly and then add onions. You are getting the tortillas a bit hard so they can take the moisture in the eggs. Crack eggs into a deep bowl, add milk and lightly season. Blend vigorously for about 1 minute. Move tortillas around edge of pan and add eggs into the center of pan stirring lightly. Wait about a minute and start incorporating mixture. Add additional salt and pepper to taste. Serve withy refried beans, ketchup and hot sauce. Not bad at all my friend...

Mexicajun Recipes: Entrees - Shrimp Diablo

Mexicajun Shrimp Diablo

A favorite with cold beer and Corn tortillas…plenty of napkins too… (for the sweat)

6 lbs cleaned shrimp
1 onion, (halved and then thinly sliced lengthwise)
6 garlic cloves, finely minced
1 tablespoons vegetable oil
¼ Lb. diced Tasso ham or bacon
3 tablespoons butter
½ tablespoon Worcestershire sauce
½ Maggi Sauce
2 tablespoons chicken broth
2 poblano peppers charred, peeled and seeded (Keep a few strip for garnish)
Small bunch Green Onions
2 Chipotle peppers from a can
2 Tablespoons Chipotle juice from above
2 habanero peppers
1 small can tomato paste
1 garlic clove
1/4 cup white wine
1 Tablespoon T-Boy’s Bam seasoning
salt to taste
1/2 cup Ketchup



Blend peppers, tomatoes paste and whole garlic clove. Simmer in ½ cup of water over medium heat. In a large skillet heat the Tasso, or bacon, butter and oil and sauté onions first and then minced garlic. Season the dry shrimp and cook over high heat until they just turn pink, then add the chicken stock, Worcestershire, maggi sauce and a bit more salt to taste. Bring down to simmer. Add the sauce and stir for about a minute, add cover for 5 minutess, then add the white wine and allow to simmer a few minutes more. Sauté the chili strips and green onions in the oil for a few minutes, remove and drain, use as a garnish. Serve with lots of rice and plenty of cerveza- gonna be hot, son.

Mexicajun Recipes : Entrees - Mexicajun Blackened Redfish

MexiCajun Blackened Redfish



· 4 medium (5 ounce) redfish, sea bass or mahi-mahi fillets
· 1 stick of butter should make about 1/2 cup melted butter (skimmed)
· 1 teaspoon cayenne pepper
· 1 teaspoon ground ancho pepper
· ½ teaspoon T-Boy’s Bam seasoning
· 1 teaspoon lemon pepper
· ½ teaspoon garlic powder
· 1 teaspoon salt
· 1 1/4 cups Italian salad dressing


Use an Iron skillet outdoors preferably over nice hot coals to blacken, otherwise set your vent and be raedy for some smoke !

Preheat oven to 350 degrees F. In a medium saucepan, melt the butter on low heat; cool to room temperature & skim. Combine the hot peppers and spices, garlic powder and salt. Dip the filets into the melted butter, then coat with the seasoning mixture. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred. Do not use oil. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 15-20 minutes. Plate with white rice and use remaining butter & some Bam seasoning over steamed veggies. Serve very hot with fresh lemon slices and hot garlic bread….Muy Bueno !

Mexicajun Recipes : Breakfast - Andoui Con Papas

Andoui Con Papas

• 1/2 lb. Andoui Sausage, diced
• 6 T. corn oil
• 3 large red potatos parboiled & diced (Bring to heavy boil for 2 mins and leave in pot while you brown sausage and onions)
• 1 medium onion diced
• ½ green bell pepper diced
• 2 jalapeňos, diced
• 2 medium tomatoes chopped
• 6 eggs very well beaten in a bowl with 2Tablespoons of milk, dash of salt
  & Dash of T-Boy Bam seasoning
• 1 Doz corn tortillas
• Salsa Dorada (Or picante sauce)

Remove casings from sausage. Brown in a skillet lightly, crumbling it as it cooks. Move to one side of pan and drain about ½ of fat. Add & heat corn oil in skillet. Add drained, diced potatos, onion, bell pepper, jalapeňos, seasoning and tomatoes. Cook until tender. Add eggs. Stir quickly for about 30 seconds to get some air in egges and make fluffy. Then, cook until eggs are set. Serve with tortillas, refied beans and salsa dorada /picante sauce. Why someone had not done this before just blows my mind…

Mexicajun Recipes: Buffalo Wings – Grilled BUFFALATORS

Grilled BUFFALATORS

– A Cajun take on a Yankee inspired snack (Buffalo Wings)


· MARINADE
· 3/4 cup cider vinegar
· 2 tablespoons cooking oil
· 2 tablespoons Worcestershire sauce
· 1 tablespoon Maggi sauce
· 2 tablespoons Mexicajun chili powder
· 1 teaspoon red pepper flakes
· 1 Teaspoon T-boy’s Bam Mexicajun spice
· 2 teaspoon salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoon habanero hot sauce
· 1tablespoon chipotle juice
· 4 lb Alligator meat Cut in strips (Can get from cajungrocer.com)

· BLUE CHEESE SAUCE
· 1 cup fresh sour cream
· 1/2 cup Helmans mayonnaise
· 2 large cloves of garlic, mashed
· 2 teaspoons Worcestershire sauce
· 1 cup (4fl oz/125 g) crumbled blue cheese
· 1 teaspoon salt
· freshly ground pepper
· 2 tablespoons, milk
· 1 bunch cut up celery sticks

Mix vinegar, oil, Worcestershire sauce, chipotle juice, chili powder, red pepper flakes, salt, pepper and habanero sauce. Place the gator strips (cut to bite size) in a large plastic zip-lock bag and pour in ¾ of the mix as marinade. Press out the air and seal the bag tightly. Massage bag gently. Set in a large bowl and refrigerate at least 2 hours, mixing occasionally.
To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.
Prepare a fire in the grill. Remove the gator strips from the marinade and shake to remove excess marinade. Use THIS marinade to baste during grillingi. ½ reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 15-20 minutes. Just before you Serve, pour over reserved marinade/sauce, toss and plate with blue cheese and celery sticks. These boneless wonders will leave everyone asking WHY did they ever use chicken to begin with... Enjoy

Mexicajun Recipes: Drinks : Mexicajun Hurricane “Se llamo Katrina”

Mexicajun Hurricane: “She was called Katrina”

· 2 ounces Bacardi Limon rum
· 2 ounces Tequila Sauza Gold
· 1 ounce orange juice
· 1 ounce lime juice
· 1/4 cup passion fruit juice
· 1 1/2 teaspoon confectioners sugar
· 1 teaspoon grenadine
· Maraschino Cherries with stems
· Lime and orange slice to garnish
· Ice cubes

Mix the rum, tequila, juices and the sugar until sugar is dissolved. Add the grenadine, and stir to combine, then add ice and shake. Half-fill a tall glass with ice, then strain drink into glass; add ice to fill. Garnish with lime, orange slice and cherries. Ti's Hurricane has quite a punch, secure all doors and stay indoors !

Mexicajun Recipes : Mexicajun Festive Cocktails: Witches Brew

Spice syrup

2 cinnamon sticks
5 whole cloves
3 tablespoons finely chopped peeled fresh ginger
1/3 cup water
1/3 cup sugar

Punch
A chilled 25.4-ounce bottle sparkling cider
A chilled 1-quart bottle cranberry juice cocktail
A chilled 1-liter bottle club soda
1 cup Captain Morgan rum
2 shots of Jack Daniels

In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved. Simmer covered 7 minutes. And remove from stove. Chill syrup. ( May be made up to1 week ahead). In a punch bowl combine remaining ingredients and strain syrup through a fine sieve into punch. Stir punch and add cranberry juice frozen in rings as ice blocks. Float cranberries and small mint leaves as garnish… Careful with your broom after two cups of this…

Mexicajun Recipes: T-Boy’s “Bam” - MexiCajun Seasoning

MexiCajun Seasoning


I use this as a base for just about everything I cook. Use as a basic seasoning and adjust spices in every dish dish to taste. I don’t use salt ‘cause sometimes the Tasso ham in some dishes is salty enough. Replace your blend every 6-8 weeks. I recommend that you lightly roast your seeds, peppercorns & crushed red pepper on a clean pan over medium heat before you crush them.


· 1 tablespoon black pepper
· 1 tablespoon dried ground thyme
· 1 tablespoon white pepper
· 1 tablespoon crushed red pepper
· 1 tablespoon ground celery seed
· 1 tablespoon ground coriander seed
· 2 tablespoons onion powder
· 2 tablespoons garlic powder
· 2 tablespoons dried ground oregano
· 2 tablespoons dried sweet basil
· 5 tablespoons fresh paprika

Combine in hand mortar until well-blended, store in tall container so less seasoning is exposed to the air and place a piece of parchment paper on top as well. Keeps well and makes excellent gift.

Mexicajun Humor 11.05

Mexicajun Humor ...


"Rodrigue wanna be a Jehova’s witness?"… - I would, but you know, we didn’t even see the accident… -

A pair of Nuns travelin on the other side of Breaux Bridge come to Thibodeaux’s house, knock in the door and say “We are Sisters of Christ” to which Thibodeaux answers - How you do dat ! – you're keepin soo well after all these years ! -

A lady walks into the police station to report a missing person. The officer in charge says “ very well, let me take your information” and asks “Do you have recent picture?”
- Yes, sir…here it is- , she saez... To which the offices replies…. "Ma’am, are sure you want us to find him?"

Rodrigue was caught speeding at over 120 mph and is pulled over by the local patrol
The policeman walks to the truck window and asks –“License please” – Don’t have none-, he replies, -“Your registration and insurance please”, - truck’s stolen, don’t have papers too “ May I see your glove compartment?” -Can’t do that, ma’gun will fall out… looking at the back of the truck the cop asks “May I see what’s in your toolbox?” - Got me two dead bodies in dere…says Rodrigue. By now the cop is totally paranoid and calls for his supervisor as backup.

The Lieutenant gets to the site, and asks Rodrigue “Your papers please” -Right away sir, license, registration and insurance… “Can I see you glove compartment” – Well of course officer, “Can you open your toolbox?” - No problem, have glares, my spare tire, all ma’ tools in order Sir- ” I don’t understand, says the lieutenant, the officer that pulled you over said that you had no documents, had a gun and two bodies in the back of your truck…” – I’m sure he tol’ ya that I was SPEEDIN' TOO , didn’t he…-

Introduction

T-Boy Perez here mon-ami. Been Cookin N feedin amigos round here bayous of east Texas for bout two decades now. Long the way, I've kept some favorites that I'll be presenting to Ya'll - Throw in a few anecdotes and jokes, few fish stories, dos o tres Margaritas & enjoy. We're close enough to Luisiana to Tra-vel often. T'was in one of those trips to the Ville of New Orleans dat I met my Emile...and her family...Oh well. T'was the food and those Zydeco nights. It has been interesante... Dos Culturas, Due Cuisines Mexican & cajun, similar spices, a love for a good time a true joie de vivre.

On to de recetas.....

Mexicajun Dishes - Frijoles and Rice with Chorizo

A spicey take on an all-time classic.


Frijoles and Rice with Chorizo

· 1 pound red kidney beans, dry
· 1 large onion, chopped
· 1 bell pepper, chopped
· 5 ribs celery, chopped
· 3-6 garlic cloves
· 1 large smoked ham hock
· 1 1/2 pounds sliced dry chorizo
· 1/2 to 1 tsp. dried thyme leaves, crushed
· 1 or 2 bay leaves
· 1 Tabasco sauce (to taste)
· 1 t chipotle sauce
· A few dashes Worcestershire sauce
· Salt to taste
· Fresh Chorizo patties, pan-fried.
· Pickled onions (optional)


This recipe is SOO much better if prepared in a clay pot. Well worth the effort

Soak beans at least 2 hours. Drain and add fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain and save liquid .
Sauté the trinity ( chopped onions, celery, bell pepper) until the onions turn translucent. Add the garlic and chorizo and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, seasonings, chipotle sauce and just enough of the saved liquid to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

Serve over hot white long-grain rice, and grilled sausage on the side and pickled onions with crusty bread.


Y-uuuuumh…

Mexicajun Thanksgiving

T’was the Nite of Thanksgiving

And I just couldn't sleep

I tried watching Leno,

I tried counting sheep.

The turducken beckoned

- The dark meat and white…

But I fought the temptation

With all of my might

Tossing and turning With anticipation

The thought of the roux

Became pure infatua-shion.

So, I raced to the kitchen,

Flung open the door

And gazed at the fridge,

Full of goodies galore.

Gobbled up some turkey

And buttered potatoes,

oyster dressing and carrots,

red beans and tomatoes.

I felt myself swelling

So plump and so round,

'Til all of a sudden,

I just rose off the ground.

I crashed through the ceiling,

Floating into the sky

With a mouthful of boudin

And a handful of pie.

But, I managed to yell

As I soared past the trees....

Happy eating to all -

Pass the Tabasco, please.

May your stuffing be tasty,

May your turkey be plump.

May your potatoes 'n gravy

Have nary a lump,

May your yams be delicious

May your pies take the prize,

May your Thanksgiving dinner

Stay off of your thighs.

Happy Thanksgiving ! Day

Mexicajun Dishes - Smoked Chipotle Turkey

Oh... what a Mexicajun Thanksgiving

Another festivity just ended this past week-end. Sooo much food, so much good goss-eep bout the relatives. As usual, Na-Na prepared her Oyster dressing, Tia Brought her “Pastel de Tres Leches”, tamales, cranberry sauce, picadillo. Ham… and I’ve brought the bird. So good, so moist. Fall off the bones and a bit spicy…

Here’s the recipe for my now in-famous Pavo recipe…


Smoked Chipotle Turkey


1 15-20Lbs. Fresh Turkey
1 5 Ga. Sanitized bucket with lid
2 small cans of Chipotle peppers

1 ½ Lbs maple Smoked bacon
1 ½ Ga. of water
1 Bunch Celery Tips (Use the tops of stocks that you will use in dressing)
1 Large Onion
4 Garlic Cloves
4 Bay leaves
Thyme
Orange
1T Pumpkin Pie spice
1 large orange (Quartered, save peel)
2 carrots
1 T Turmeric
1 Cup of salt
1 Cup of brown sugar
1 Bag of ice


I prepare the brine for the turkey the afternoon before, allowing for 24 hours to marinate. I avoid the risk of over drying the bird by cooking 4/5 of the way in regular oven and just “finishing” with the smoke. I use hickory/pecan or mesquite. Cover the turkey loosely with aluminum foil when you first put it in the smoker until you are sure the heat is not too intense…Then again, it is a Cajun recipe so a “blackened” look ‘s ok…

Rinse Celery, peel & quarter onion & carrots, add to large pot with water, add all spices except garlic and bring to vigorous boil. Add salt, sugar chipotle peppers from one can and simmer another 5 minutes. Cool down to room temperature. Place brine in 5 Ga. Bucket, add ice. Rinse turkey well, place in bucket with cavity facing up. Cover and refrigerate. Pre-heat oven to 325 F

Pull apart as much skin as possible over the breast without tearing it. Peel & mash garlic cloves and mix with ½ can chipotle sauce and orange peel. Rub Turkey inside, under skin and all around outside with mixture. Place bacon overlaping each slice along breast, thighs and drumstick using a piece of foild to hold over bone. Place turkey in large turkey bag being careful not to bust it. Bring temperature down to 250 F, I usually put it in the oven around midnight and go to bed. Next day start getting the smoker ready about 9:30 A.M. Start the fire on the opposite side of where you’ll place the bird.

Bring oven temperature up to 400 F for an hour, pierce the bag on top a few times to allow steam release. When the smoker gets going with a nice head of white, full smoke transfer turkey to a rack – (without the bag Thibodeaux) and cover loosely with aluminum foil. Smoker temperature should be around 220 F, so it will only take about 75 minutes to perfec-shion. Remove foil after bout 10 mins, and turn as needed for even color. Turkey is pretty much done after 40 minutes and starts getting’ dry after bout 2 hours.

Oh Boy... Get Ready for some good eatin' son

Enjoy

Mexicajun Recipes - Enchiladas Ettouffe

Enchiladas Ettouffe

12-16 Corn Tortillas

1/3 pound butter

1/4 cup corn oil
1 cup minced onion

6 medium tomatillos
1/2 cup minced serrano & bell peppers (Heat To taste)
1/4 cup minced celery

1/4 cup minced cilantro
3 Lbs small Shrimp

2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/3 cup chopped parsley
Salt, to taste
Pinch dried thyme

Pinch cayenne pepper
Pinch dried oregano

Creole Seasoning
1 bay leaf

Season the shrimp with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute 1/2 the onion, and celery until the translucent, about 5 minutes. Blend the rest of the onion, the tomatillos and the serrano and bell peppers with 1 cup of water, season with S & P. Add shrimp to saute pan at medium heat and toss rapidly, Add the creole seasoning, thyme, oregano and bay leaf. Add tomatillo sauce to Shrimp and bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions, cilantro and parsley, and cook an additional 5 minutes. Lightly pan fry the corn tortillas in oil and set on paper towels for a few seconds on each side. To serve, place two tortillas overlaping across a plate. Use slotted spoon to place mostly shrimp in center of tortillas and fold over. Cover with sauce.

Serve with white rice. Ooooo-eeeeh !