Today is one of my brothers, Ken's birthday. When it comes to cooking, Ken is more like my father than any of us. His father made pancakes on Saturday mornings and grilled hamburgers that night. Ken never developed the same love for the kitchen as we did. Just like his dad, he is also very good at grilling.
Today I would like to honor my brother with a recipe that he loves. His first two are entrees, Cajun Pork Roast and Corned Beef and Cabbage. Lastly, the garnish “Hargy Large”. Let's celebrate Ken's birthday and go to the kitchen.
cajun pork roast
Family holidays always feature turkey and pork roast. My brother likes pork. This is a Cajun version of the roast on the table.
1 cup bell pepper (chopped)
1 tablespoon ground thyme
1 tablespoon ground sweet basil
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup fresh parsley (chopped)
2 cups pork or beef stock
Directions: Preheat oven to 350 degrees Fahrenheit.
Combine vegetables, spices, herbs, and garlic in a small bowl and mix well. Make several slits in the roast and stuff them with the vegetable and herb mixture. Once you have made some cuts in the roast, rub the remaining vegetable mixture on the outside of the meat. Heat the olive oil in a large, heavy pot large enough to hold the roast and quickly brown the roast on all sides. Then add the pork stock, cover the pot and bake in the oven for about 3 hours. Bake the meat every 30 minutes. Cook until roast is tender and cooked through.
corned beef and cabbage
My brother is very active in the Irish Channel St. Patrick's organization. This is the parade I march in every year in New Orleans. Here are some traditional Irish dishes that help me celebrate my heritage.
3 large carrots, cut into large pieces
1 teaspoon dry English mustard
A large sprig of fresh thyme and a few parsley stalks tied together
salt and freshly ground black pepper
Directions: Place the brisket in a pot with the carrots, onions, mustard and herbs. Pour in cold water and bring to a gentle boil. Cover and simmer for 2 hours. Remove the outer leaves from the cabbage, cut into quarters and add to the pot. Simmer for another 1 to 2 hours or until meat and vegetables are tender.
Slice the corned beef and arrange around the vegetables and cooking liquid.
hazy largy
I have fond memories of this dish. I remember watching my father make this dish. The perfect accompaniment to any barbecue.
8 oz elbow macaroni, cooked
2 tablespoons fresh garlic (through a garlic press)
fresh shredded Parmesan cheese (optional)
chopped fresh parsley (optional)
Directions: Heat garlic in olive oil for 3 minutes. Toss pasta with oil and garlic. Serve hot.sprinkle with cheese and parsley
As you are reading this, I have just returned from my annual spring trip to New Orleans. I hope you had a great time with your siblings and friends at the parade, and ate lots of delicious food. I'm going to call my brother today to wish him a happy birthday. I was born 10 years after him, so it's easy to remember his age. Happy birthday, Ken!
Creole-Cajun chef Tommy Centra is a New Orleans native who moved to Searcy after Hurricane Katrina and published his second cookbook, Creole & Cajun Comfort Food. For more information, please visit his website www.creolecajunchef.com and his Facebook @creolecajunchef.
