CHEW ON THIS – FEBRUARY 17,2024
Written by WGSO Producer on February 17, 2024
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Today on Chew On This, special in studio guest Paul Sanchez, founding member of Cowboy Mouth and award winning musician, and he shares his two favorite recipes, below.Commissioner Mike Strain will call in with the scoop on crawfish season, and Matthew Kraemer, Music Director of LPO calls in with details of LPO plays the Beatles this weekend.
Paul Sanchez recipes for Red Beans and Rice and Irish Vegetable soup
Red Beans And Rice:
wash beans before using
1 bag of Camellia Red Beans
1 celery stalk,
1 onion
1 green pepper
1/2 teaspoon garlic
3 cups vegetable stock
half pound Vaucresson Sausage, par-fryed and then pat down with a paper towel to remove excess grease before going in the pot
Once it’s all cooking in the pot add Tony Zacherie’s Seasoning to taste.
In the last hour of cooking add a dash of evaporated milk, once around the pot.
I grew up cooking beans like my mother and her mother before her, in a big pot on a fire.
Total cook time was six hours to give time to wash and fold laundry because Monday, traditionally, was laundry day and so it became red beans and rice day.
Thanks to technology, laundry no longer takes six hours but a good pot of beans should still cook for six hours.
These days, thanks to technology, I use a crockpot, it is the same cooking time but I don’t have to watch or stir as often.
Irish Vegetable Soup:
2 tbsp olive oil
2 tbsp butter
1 large onion, sliced
2 celery sticks, sliced
2 garlic cloves, sliced
2 leeks, sliced
1 large carrot, peeled, chopped
1 large parsnip, peeled, chopped
2 cups potato, diced
sea salt and black pepper to taste
Heat oil and butter in a large pan, add the onions, garlic, carrots, celery, leeks, cook ten minutes until softened down, season well.
Add the stock, the rest of the veggies, season well and bring to a boil,
then reduce to a simmer and cook for twenty minutes until the veggies are all tender.
spoon out 1/3 of the veggies with a slotted spoon and set aside.
Put the rest of the soup in a blender and puree’
put the veggies you set aside in the pot along with the soup from the blender and a splash of evaporated milk, keep on low heat
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