Wednesday, December 1, 2010

LSU vs Ole Miss: Tony Chachere's Tailgating Cook-off


The final home football game of the season saw Ole Miss come to town.  It also brought the Tony Chachere's Tailgating Cook-off to LSU where I had the pleasure of representing LSU in the finals against Ole Miss and Mississippi State.  Enjoy the video from the tailgating cook-off.  It sure was a good time, and I'd go so far as to say that I won!  Oh wait... yeah, I DID WIN!!!  Geaux Tigers!  (If the video won't load for you below, you can go straight to it on LSUSports.net.)



Check out all the posts from this season of tailgating festivities!!

Schedule:
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Monday, November 29, 2010

Umami, Ooh My! Beef Brisket - Southern BBQ Sauce Contest


The winning recipe for Brisket in the Southern BBQ Sauce/Matherne's Supermarket/Bite and Booze contest went to Jeremy Wells, author of the blog Faire Les Courses, for a truly unique and equally intriguing creation.  I wasn't sure how this would turn out, but it was certainly worth meeting up with Jeremy on campus to try it out!

Jay Ducote presents a Southern Bar-B-Que Locker to Jeremy Wells
Well, let's get to it.  This is how Jeremy described his Brisket:

"I call this Umami, Ooh My! Beef Brisket. Umami, from the Japanese word for delicious, is savoriness, the fifth basic taste after sweet, salty, bitter, and sour. While sweet tastes often accompany pork and chicken well, beef is better paired with more savory flavors, which is why steaks are paired with red wines. The injection/marinade combines the savoriness of umami with some Asianeque flavors associated with the term's origin.

Two parts fresh pineapple juice
One part soy sauce
One part fresh-brewed green tea
One-half teaspoon Southern BBQ Cajun Seasoning
Dash of cayenne pepper

Pineapple juice, despite being sweet, soy sauce, despite its saltiness, and green tea, despite its mild flavor, actually have high levels of umami flavor. The flavors combine well and aren't overpowering, so inject the mixture liberally throughout the brisket.

The rub combines Southern BBQ's Louisiana Sweet Mesquite rub with another food high in umami: grated Parmesan cheese. About three parts rub to one Parmesan should work. After the whole brisket is liberally coated, smoke it for 1.5-2 hours per pound.

Unlike the other four tastes, umami from different ingredients produces a synergistic effect; in other words, a fifty-fifty mixture of two umami flavors can produce as much as eight times the flavor of either ingredient alone! So grab a beer, play a game of flip cup, and enjoy this "Absolutely Cajun, Positively Delicious" umami experience!"

Jeremy's "Umami" Brisket
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Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

Friday, November 26, 2010

Smoked Cajun Carolina Pulled Pork - Southern BBQ Sauce Contest


Our second winning recipe in the Southern BBQ Sauce Bar-B-Que Locker Contest came from Lawrence VanZomeren with SOLA Tailgating.

Lawrence VanZomeren receives his Southern Bar-B-Que Locker from Jay Ducote
Here is Lawrence's recipe for Smoked Cajun Carolina Pulled Pork:


Smoked Cajun Carolina Pulled Pork
Prep:
The pork shoulder will start early Friday evening by being placed in brine.  The purpose for the brine is to seal the juices into the pork shoulder while it is on the smoker.  The recipe for the brine is
2 gallons distilled water
1.5 cups of molasses
1 cup of brown sugar
1.5 cups of salt (no iodine) or sea salt
1 cup of southern Bar-b-q seasoning salt
The brine and the pork shoulder will be kept refrigerated overnight for no less than 8 hours. I will use the process of smoking the shoulder to cook the meat. Once done brining I will dry the meat with paper towel and apply the Southern Cajun rub extremely heavy.

Cooking:
Once at the tailgate party I will fire up the smoker and get the wood chips smoking. The best way to cook the shoulder is to do it keep it smoky and cook it for a long time and at a low temperature.  I will use apple wood chips for the flavor.  Smoking the shoulder will last the first ¾ of the time and then it will just cook the last ¼ this all depends on my experiences and how I feel the shoulder is cooking up

After the meat is removed from the smoker it will sit and not be touched for 30min in a pan covered with tin foil.  After the resting period the pork will be pulled and the southern bar-b-q sauce will be added.  The flavors of the brown sugar in the brine and the brown sugar sauce will come together very nicely.  

The Cajun Carolina Pork Shoulder rests before getting pulled apart and mixed with sauce
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Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

Wednesday, November 24, 2010

Mongolian Chicken Thighs - Southern BBQ Sauce Contest


The first winner of the Southern BBQ Sauce Bar-B-Que Locker contest is Alan Manda and his Southern Mongolian Chicken Thighs.  Alan took home the prize for the chicken category and grilled up his recipe prior to the LSU vs. Alabama football game.

Jay Ducote hands the Southern Bar-B-Que Locker over to Alan Manda
Alan submitted the following recipe for the contest:

12 Boneless Chicken Thighs
Southern Cajun Seasoning
Hoisin Sauce
2 Bundles of Green Onions
Southern Smokehouse Brown Sugar Grill-N-Que Sauce
Southern Cajun Basting Spray
4 cloves of Garlic (minced)

-Marinate Chicken Thighs overnight in 1 cup of Hoisin Sauce and 1 cup of Southern Smokehouse Brown Sugar Grill-N-Que Sauce, garlic, and 1/2 bundle of chopped green onions.  Add more in equal parts if needed to cover chicken.

- Remove chicken and lightly sprinkle with Southern Cajun Seasoning to desired spice level

- Grill chicken, while spraying with Southern Cajun Basting Spray as needed.

- Chop up the remaining green onions.  After chicken is done and put onto a serving dish, top with the green onions.  In a bowl on the side, have 2 cups Southern Grill-N-Que Sauce, 3/4 cup of hoisin sauce, 1 teaspoon of Southern Cajun Seasoning, available is anyone wants to add extra sauce.

-Makes a perfect tailgating food that people can grab for a quick bite, or put on a bun to enjoy.  Southern BBQ with an Asian twist.

Chicken on the grill gets a light dusting with Southern's Cajun Seasoning
Mongolian Chicken Thighs with the Southern Bar-B-Que Locker ingredients
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Special thanks to Matherne's on Highland at Kenilworth for supplying the meat!

Monday, November 22, 2010

Indulge in Gourmet at Sweet Wishes Café



This article has been published in the November 2010 issue of Town Favorites Magazine. You can visit the Town Favorites website at http://www.townfavorites.com/, follow them on Twitter @TownFavorites, "Like" them at Facebook.com/TownFavorites, and find their magazines at over 150 restaurants and businesses around Baton Rouge! Pick up a copy today!


Indulge in Gourmet at Sweet Wishes Café
by Jay D. Ducote

In November 2007 Rhonda Weeks and Sheetal Bueche opened Sweet Wishes Café on Perkins Road. They wanted to open a business, Rhonda liked to bake and decorate, and gourmet cupcakes were an up and coming trend in big cities around the country. Thinking the idea would fit in well in Baton Rouge, their shop opened its doors for cupcakes to go or as a place to relax with their delicacies, coffee, and free wireless internet.

Rhona Weeks and Jay Ducote pose with cupcakes at Sweet Wishes
Sweet Wishes keeps eight to ten flavors available each day on a mostly rotating basis. While the Red Velvet, Heavy Duty Chocolate, Plain Jane, and Chocolate Chip are the regulars on their menu, other assorted cupcakes will come and go with the seasons or with requests from customers. The café owners pride themselves on their level of customer service. If you give a couple days notice they can have any flavor on the menu, not just the eight to ten that are available at the counter. They do custom cakes, are willing to do last-minute jobs, and also specialize in wedding cupcakes and corporate gifts with company logos screen-printed onto the frosting. According to Rhonda, the logo sweets make great holiday presents or “thank you” items for clients.

Delightful Gourmet Cupcakes on display at Sweet Wishes Cafe
The ladies at Sweet Wishes Café played with different flavors a lot more when they were first getting started than they do now. Still, every once in a while they invent something new. Their most recent flavors play with fruit fillings like apple, blueberry, and apricot. Rather than stuff their cupcakes with a blob of fruit filling, they insert multiple columns of fruit throughout the cake, allowing the eater to taste some in every bite without ever getting an overload. I found the Blueberries & Cream cupcake to be tantalizing to the taste buds with just the right amount s of cake and filling in each bite.

Pupcakes also highlight the menu at Sweet Wishes. These gourmet dog treats are made with oatmeal, cheese, whole wheat flour and other ingredients that are ideal snacks for your puppy. They also serve ice cream from the LSU Dairy Store, making them one of the few places on earth to get LSU ice cream. Rhonda and Sheetal proudly brew Baton Rouge’s own Community Coffee. However, it isn’t a one way relationship. During the holidays, CC’s Coffee Houses dish up Sweet Wishes’ Chocolate Mint cupcakes. Sounds like a great way to celebrate to me!

Geaux Tigers!
In the end though, a gourmet cupcake doesn’t actually do any good unless it tastes fantastic. Fortunately for Sweet Wishes, their cakes live up to the billing. I sampled quite a few cupcake varieties including each of their four regular flavors as well as Toffee Temptation, Blueberries & Cream, and Chai. I found the Chai cake to be particularly interesting and a great flavor for a cupcake. Sweet Wishes flavors are found in the cake, not loaded in the frosting. The cake itself is slightly heavier and denser than a typical cupcake while still delivering the necessary moistness, which appealed to my palate. The frosting is the same on all cupcakes. Sweet Wishes uses a cream cheese based frosting that is far more inviting than most completely sugared cupcake toppings. The cream cheese base allows the frosting to highlight the flavors in the cake while providing a great balance between sweetness and substance at the same time.

Jay Ducote takes a bite of the Toffee Temptation cupcake
The Toffee Temptation had a distinct taste with crunchy toffee on top. The textures played really well together and made it one of my favorite cupcakes of the evening. However, while the Red Velvet is consistently their number one seller these days, my personal favorite cupcake was undoubtedly the Heavy Duty Chocolate. Rhonda and Sheetal load the rich chocolate cake with extra chunks of dark chocolate to make the cupcake explode with a chocolate overload. Once again, the cream cheese based icing pairs extremely well as it smoothes out the richness of the chocolate and allows the eater to taste just how delicious the whole thing really is. Heavy duty, yes, but nothing I couldn’t tackle over and over again. It would be worth it… despite my growing waistline. Decadent and delicious!

For more information about Sweet Wishes Café, you can visit them at 10889 Perkins Road, find them online at www.sweetwishescafe.com, follow them on twitter @SweetWishesCafe, like them on facebook.com/SweetWishesCafe, or give them a call at 225-757-6880. Enjoy!


Jay D. Ducote is the author of the blog Bite and Booze, which chronicles his culinary and indulgent cultural experiences around Baton Rouge, South Louisiana, and the world. It can be found at www.biteandbooze.com. You can also reach him by email at jay@biteandbooze.com, like the Bite and Booze fan page on facebook.com/biteandbooze, and follow him on Twitter @biteandbooze
Thanks to Eric Ducote of BRBeerScene.com for taking all the pictures for this article.


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