Chaudin

We were on our way back from Baton Rouge and stopped at Don's Specialty Meats in Scott, Louisiana. I picked up a bunch of tasso for shrimp and grits. Heather grabbed a Stuffed Pork Chaudin. We both thought it was a stuffed roast from the way it looked on the outside.

I was looking up how long to cook this "roast" and found out it isn't a roast at all. It is a "cajun meatloaf"; that is to say a sausage stuffed pig stomach. Don's wouldn't sell it if it wasn't awesome so I went for it. I diced up some trinity and softened them in a dutch oven.

I added the chaudin and let it brown a bit. Then I added some chicken stock and let it cook in a 350° oven for about an hour. I pulled it out, strained the trinity, and started to deglaze and make a sauce.

I had to try the stomach. It was chewy, but good; think pork gummy bear. I sliced up the meatloaf and served it over rice topped with the gravy.

Everyone ate so it was a success. If you make it to Scott, Louisiana, make a stop and give it a shot.

Baked Whole Red Snapper

This beauty was swimming off Galveston this afternoon. The fish had a tag the lets you track it through a website.

I asked my fish monger to clean and dehead it. Heather isn't into what she is eating looking back at her. I started by seasoning the outside with salt and pepper.

I made a blend of butter, lemon zest, lemon juice, tons of garlic, and Old Bay seasoning. I shoved that in the cavity of the snapper.

I sealed the whole thing in foil and baked @350 for 45 minutes.

No "fishy" smell was a good sign.

I plated it with some butter and herb angel hair pasta.

Not the most inexpensive meal we had this week, but one of my favorites.

Gnocchi Parmesean w/ grilled chicken thighs

I have wanted to do this for a while.

Start with 2lbs of a mealy potato like russets.

Peel and quarter them. You want to keep them as dry as possible so steam them for about 30 minutes.

It is best to use a ricer or food mill, but I don't have one in this tiny apartment so I lightly used a masher. I added 1 cup of flour and started mixing by hand. Once it was starting to get tacky, I added a more flour, a little at a time. You want it to be like Play-Dogh (Thanks Heather!).

Then I got my preschool skills on and made a bunch of snakes on a well floured surface.

Once I had them layed out, I chopped them in 3/4 inch or so chunks. Then you pick them up and press them with a fork against your thumb. I don't know why. Ask an old Italian.

I got a pot of very salty water boiling. Like REALLY boiling while I get the dumplings ready.

Drop them in the boiling water and in about 2 minutes, they start to float. Once they float, let them cook another 20 seconds. Scoop them up and drain them well.

I had seasoned some boneless, skinless breasts and grilled them.

I made a basic Alfredo. 1 1/2 cups of cream, 1 stick of butter reduced. I took it off the heat and added shredded parmesean, romano, and asiago. I added a liberal amount of cracked black pepper and parsley.

I tossed the gnocchi with the white sauce and topped it with some shaved truffle cheese Heather had acquired. Grilled chicken was placed on the side.

It was very laborious, but easy. It was a delicious, under $10 meal.