This is the second part of a series about the culinary history of the 4th of July.
In the previous post we were talking about Pig Roasts. Here is a great recipe for Black Beans and Rice for your next pig roast. If a whole pig is not your bag, I included a recipe from Emeril for lip smacking ribs.
The following recipe serves 150.
BLACK BEAN AND RICE SALAD
6 pounds uncooked black beans
1 bunch celery, finely chopped
12 to 15 carrots, finely chopped
2 large onions, finely chopped
1/3 cup ground cumin
3 bay leaves
2 ham hocks or other flavorful bones, optional
2 tablespoons dried thyme
2 tablespoons ground black pepper
In an 8-gallon soup kettle, saute onions, celery, carrots and ham hocks until onions are translucent but not browned. Add black beans and continue to saute for another coupleÂ of the beans are just soft enough to eat, but not falling apart. minutes. Fill kettle halfway with water. Add cumin, thyme, pepper and bay leaves. Cook this mixture with a very gentle boil, stirring occasionally, until
Add halfÂ the amountÂ of rice compared withÂ the mixture in pot. (If you have 4 quartsÂ of mixture inÂ the kettle, add 2 quartsÂ of uncooked rice.)
RemoveÂ the kettle fromÂ the heat and let stand until rice is tender. Remove bay leaves and ham hocks. Season to taste with salt and pepper. If you want a little more zip, chop up your favorite peppers and add toÂ the mixture when you first start to saute.
DUO BBQ RIBS
2 full racksÂ of 3/down pork spare ribs
3/4 cup Essence (recipe follows), more if needed
3 tablespoons granulated sugar
2 slabs baby back ribs
2 cups white vinegar
2 tablespoons Tabasco sauce
3 tablespoons brown sugar
DashÂ of Worcestershire sauce
Salt and fresh black pepper
PrepareÂ the charcoals according toÂ the directions onÂ the grill for slow barbecuing. In a mixing bowl, combineÂ the Essence withÂ the sugar. Blend thoroughly. SeasonÂ the spare ribs entirely withÂ the Essence mix. It is best to seasonÂ the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right onÂ the grill.
PlaceÂ the ribs onÂ the grill and cook for about 3 hours, turning occasionally. RemoveÂ the ribs fromÂ the grill and slice. SeasonÂ the baby back ribs with salt and pepper. In a mixing bowl, whiskÂ the vinegar, Tabasco and brown sugar together. SeasonÂ the sauce with Worcestershire sauce, salt and pepper. PlaceÂ the ribs in a large dish and pour over the top. CoverÂ the ribs and place inÂ the refrigerator. Marinate for at least 12 hours. sauce over
PlaceÂ the ribs onÂ the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. FeedÂ the fire every 30 minutes. BasteÂ the ribs every 15 minutes. RemoveÂ the ribs fromÂ the grill and slice.
Emeril’s Essence Creole Seasoning (also referred to as Bayou Blast):
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Makes 2/3 cup.