Chef Donald Links Boudin The Acadian Staple Recipes

CHEF DONALD LINK'S BOUDIN, THE ACADIAN STAPLE

Steps:

• Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
• Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
• Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
• At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
• *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

BROCCOLI, RICE, AND CHEDDAR CASSEROLE

Steps:

• Cut the broccoli into small florets (peel and chop the stems and save for another use, like the kids' lunch. Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking. This will keep the broccoli green.
• Preheat the oven to 375°F Butter an 8 x 10-inch baking dish.
• Gently warm the mushroom soup in a sauce pan over low heat.
• Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
• In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425°F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
• Let the casserole stand for 10 to 15 minutes before serving.

SMOTHERED PORK ROAST OVER RICE

Steps:

• Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.
• Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
• Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
• Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
• At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
• Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.

THE PERFECT STEAK, SAYS CHEF FABIO

Steps:

• Rub both sides of steak with 1 Tbsp of the oil.
• Season the steak with pepper on both sides.
• Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot.
• Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
• While the steak is cooking, chop the garlic and put it in the remaining EVOO.
• Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
• Flip the steak over, brush with garlic oil, then salt the cooked side.
• After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
• Lower the heat.
• Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be.
• When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute
• Slice and serve.
• MANGIA!

RISOTTO SALAD

Steps:

• Rinse the rice well in cool water.
• Drain well and set aside.
• Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
• Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
• Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
• Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
• Add the stock and salt to taste.
• Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
• Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
• Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
• When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
• Toss gently to mix.
• Season with the black pepper or crushed red pepper flakes.
• Serve at room temperature.