Broccoli & Green Olive Alamonde Salad
Romain lettuce- chopped broccoli
- Green Olives
- Almonds chopped
- Sundried tomato vinegarette
- Salt & pepper
This refreshing salad is good for any occasion, kick it up a notch by adding shrimp or sliced thin capicola.
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Broccoli & Green Olive Alamonde Salad
This refreshing salad is good for any occasion, kick it up a notch by adding shrimp or sliced thin capicola.
•1 (2-3 pound) chicken, cut up
•1 tablespoon + 2 teaspoons Cajun seasoning
•1 cup finely chopped onions
•1 cup finely chopped green bell peppers
•¾ cup finely chopped celery
•1¼ cups all-purpose flour
Vegetable oil for deep frying
•7 cups chicken stock or water
•½ pound Andouille (or any other good pure smoked sausage) cut into 1/4-inch cubes
•3/4 cup hot sausage
•1 teaspoon minced garlic
•2 tablespoons Louisiana or Crystals Hot Sauce.
Hot cooked rice (preferably converted)
•1 tablespoons file’
Remove excess fat from the chicken pieces. Rub a generous amount of Cajun Seasoning on both sides of each piece, making sure each is evenly covered.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of Cajun Seasoning in a paper or plastic bag.
Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.
In a large skillet (preferably NOT a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.
Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille, Hot Sausage and garlic. Next add your hot sauce. Simmer uncovered until chicken is tender, about 1½-2 hours, stirring occasionally and more often toward the end of cooking time.
When the gumbo is almost cooked, add your Filé, adjust the seasoning if desired and hot sauce. Serve immediately over rice.
Bon Appétit
INGREDIENTS
UNITS: US
This is a popular Louisiana breakfast, dessert, or any-time type of dish. France also makes Pain Perdue for snacks or any time you crave this sweet delicious treat. So my recipe does not differ much from the old-school French Cajun recipes, I hope this brings a smile to your heart and soul.
Laissez les bons temps rouler
For the sauce du Chocolat’
Your going to need a chocolate sauce, I make mine with a heavy cream, about 1 cup, or measure to your desired amount. Next I add store bought dark and milk chocolate bars, Hersheys, Godiva, or any brand to your choosing, powdered chocolate works also, just start with 1 tablespoon then add more as it cooks down. I whisk this into a small pot with 1 teaspoon of vanilla abstract over simmer heat, stirring frequently until chocolate and cream become one.
For making 2 - 4 slices
1/2 tbsp White and Brown sugar
2 or 3 eggs ( depending on how many people you are feeding)
1 tbsp butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Bread
1/2 bar milk & 1/2 bar dark chocolate
For making Pain Perdu, I prefer a french bread, day old, . It will retain the egg mixture best: Pain de Mie or Brioche are are going to give you that restaurant decidence. But do know that any type of day-old bread will do.
Bon Appétit,
CITY MORGUE
MY BLOODY AMERICA
(REPUBLIC RECORDS)
ZillaKami & SosMula are hip-hop and trap metal musical artists collaboratively known as City Morgue, A high octane assault to the senses and a band who bring all the intensity of a punk rock show, as well as lyrical darkness and poetic flows making them in of the most diverse musical acts today.
under my lense at first listen I am quickly drawn into their aggressive sound which features distorted 808 bass samples, horrorcore style keyboard melodies, and a booming metal guitar tone. The screams and downward spiral echo like cinematic terror on the groups new album My Bloody America. An album that builds on what this group has already forged in their past catalog, which includes multiple singles and music videos and propelled them from underground shows to playing stadiums with New Orleans rap juggernauts “$uicide Boy$”.
Within My Bloody America is the track “Boy in the Box”, a song style that we have come to be familiar with from the group's past, but contains replayability due to the strong hooks and sinister beats. My Bloody America does change moods at times with the musical tempo of the club-style song “Locksmith”, a catchy yet almost eerie sounding EDM song.
Fans of City Morgue will no doubt be satisfied with My Bloody America’s gritty swagger and intensity, showcasing the duo’s screaming rhythmic bars and self-tortured lyricism. An experimental industrial groove can be heard on a song entitled “Russian” while the album closer “Tide (Epilogue)” concludes the eerie themes displayed by building up and tearing down the run time. Fans of City Morgue may showcase their appreciation for the band's continuing efforts of raw, brutal, and unapologetic hip-hop throughout the album. The duo stays true to the group's roots in My Bloody America while finding a balance of new ideas and creativity in between.
-Ryan McKern