it's not just a lyric from my favorite song [zac brown band - chicken fried] and its not just a way of life [southern girl trapped in a yankee civilization] but it's a food philosophy that i thoroughly believe in and live by. attention to detail, highlighting the ingredients, cooking with love and when in doubt adding butter make good down home cooking my favorite go-to comfort food. after living in Tallahassee's, florida and charleston, sc for the past 6 years i have been spoiled by amazing bbq, boiled peanuts, and fried chicken that i cant even imagine to replicate (but i will replicate at some point and then post a blog). this blog i am going to share with you my boiled peanut and low and slow brisket recipes.. and the obvious stories to go along with them! hope you enjoy
*Cajun Boiled Peanuts*
if you've ever travelled below the mason dixon you have probably encountered a boiled peanut. you may be saying "ew" but let me tell you they are a little peanut size of deliciousness. there is the traditional boiled which is salty and its good but let me tell you, if it's not cajun then your not ragin'. i started going to this bar, the palace saloon (when i was of age of course haha) and its the best bar on earth. your beverage choices are beer, tiny wine and sake bombs and if you are a regular or a pal-rat like myself you know to get the cajun boiled peanuts. these little babies are spicy and salty and piping hot amazing. long story short i was starving and poor and did what any one would do.. i flashed the gorgeous bartender for free boiled peanuts. i knew after my first one i would have to come up with my own recipe, so i would be able to snack on them whenever i wanted. 
one bag of peanuts in the raw
large pot of boiling water or a slow cooker
cajun seasoning, cayenne pepper, and salt
Bring water to a boil and add in your seasoning, use a liberal amount (3 heaping tablespoons) of the cajun seasoning or seasoning salt (if you use seasoning salt kick up the amount of cayenne) now add the cayenne, this is up to your personal palate, but i usually add a liberal palmful and just a sprinkle of salt. stir until all of your seasonings are mixed into the water. add your peanuts (very important the water remains fully covering nuts the whole time) boil water for about an hour and then drop to a simmer over night. these really do need to cook for 24 full hours. i have tried less and they just don't get soft and melt in your mouth spicy. after 24 hours its time to enjoy. i think they are best served warm. enjoy the pictures -- some good times from my favorite bar and obviously the peanuts. the white cup are the free ones and mine are in the pink bowl!
*brisket low and slow*
I'm at the bar and I'm having this great conversation with a handsome guy (whom i did end up shacking up with for a few months) and at some point in any conversation with a good looking guy i like to throw out that i am incredibly skilled... in the ... kitchen. you people have dirty minds! so anyway, i mention that i make a really good brisket, and that the only way to truly get a brisket nice and tender is to cook it low and slow. well after saying low and slow about 6 times in a row, he and i went home to have our own low and slow fun about 6 times in a row..but the point of this blog is to share recipes so enjoy.. here is my brisket recipe handed down to me from my gram.. and then a second recipe with my bbq twist on it
Classic Brisket
carrots, onions, celery
ketchup
brisket (go big, this is a meat that will shrink in size)
BBQ brisket
brown sugar
ketchup
mustard
garlic powder, salt, pepper, cajun seasoning
carrots, onions, celery
classic - start by searing your brisket on top of the stove (high high heat with olive oil and get the crusty brown outside of your meat to seal in juices) then you are going to want to add the chopped carrots, onions, and celery all around the pan. give your brisket a rub down with ketchup and add maybe a half cup of water. cover and cook at 300 for about 6 hours. you will know it is done when it is fork tender and your house smells like wonderful
BBQ - mix 1/2 cup brown sugar, garlic powder, salt, pepper, and some cajun seasoning. this just became your dry rub. coat the brisket and let it rest to marinate. after a few hours (this works best if you give your meat a rub down before work and then it'll be good to go when you get off). follow the above directions to complete this brisket.
until next time... eat laugh love & enjoy!
Palace 5K - April 2011
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