Rouses_FINAL-November-December-2017

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18 MY ROUSESEVERYDAY NOVEMBER | DECEMBER 2017
the Holiday issue
BouillaBabes’ Boudin Dolmas
with Cajun Tzatziki Sauce
(Boudin Stuffed)
WHAT YOU WILL NEED
Boudin:
1 pound boneless country-style pork ribs,
cut into 1-inch cubes
1 pound pork belly, cut into 1-inch cubes
¼ pound liver (chicken or pork), cut into 1-inch cubes
1 bay leaf
2 poblano peppers, seeded and roughly chopped
1 large onion, roughly chopped
2 celery stalks, roughly chopped
4-6 cloves garlic, chopped
6 tablespoons Cajun Seasoning
2 cups cooked white rice
(preferably Louisiana-grown)
1 cup parsley, chopped
1 cup green onion, chopped
1 (16-ounce) jar of grape leaves
Sauce:
1 cup plain Greek yogurt
1 cucumber
2 tablespoons Cajun Seasoning
Juice of 1 lemon
HOW TO PREP
Place all ingredients for boudin (excluding rice, parsley
and green onion) in large saucepan or stockpot; add
enough water to cover.
Bring pot to a simmer, and simmer until meat and
vegetables are tender, 1½-3 hours.
Strain liquid from meat/vegetable mix, reserving liquid,
and spread meat/vegetable mix on a sheet pan; allow to
cool.
After cooling chop meat/vegetable mix to a medium-
coarse consistency by hand or in a food processor.
Mix with cooked rice, green onion and parsley. Add
reserved liquid a tablespoon at a time until a uniform
bound consistency is reached. Season with Cajun
Seasoning to taste.
Place boudin mixture in refrigerator and allow to cool.
In clean food processor mix all ingredients for sauce.
Blend until smooth and season with Cajun Seasoning to
taste.
Once boudin mixture has cooled, start rolling grape
leaves by placing a grape leaf on a flat cutting board with
the leaf’s point facing away from you. Add a heaping
teaspoon of the boudin mixture in the center of the leaf,
and fold the sides over the boudin. Starting with the end
of the leaf closest to you, roll the leaf up tightly towards
the pointed end, being careful not to tear the leaf.
Repeat with remaining boudin mixture and grape leaves.
Serve with sauce drizzled on top of grape leaves or on
the side.
Pat Fellows’ Grilled Jerk Turkey
WHAT YOU WILL NEED
10-12 pound turkey, deboned (or, legs/breasts purchased deboned)
Jerk Sauce
1 cup chopped onion
1/ cup whole peeled garlic
2 inches peeled ginger
1 tablespoon black pepper
1 tablespoon cinnamon
1 tablespoon thyme
1 tablespoon nutmeg
1 teaspoon crushed red pepper
1 cup brown sugar
1 bunch cilantro
1 cup soy sauce
1 cup lime juice
3/4 cup molasses
HOW TO PREP
Debone turkey; set aside.
Place onion, garlic and ginger in a food processor and purée.
Add black pepper, cinnamon, thyme, nutmeg, red pepper and brown sugar, and
purée.
Add the cilantro and purée.
Add the soy sauce, lime juice and molasses, and purée.
Apply the jerk sauce generously to the turkey. (Set remaining sauce aside.)
Marinate turkey for up to 6 hours.
Light grill and heat to medium-high. Grill turkey, skin side down. Watch closely;
the sugars in the molasses and brown sugar will char a little, and that is desired.
Using tongs, turn turkey over and grill the other side. Reduce heat, cover and cook
until a thermometer in the thickest part (breast) reads 165 degrees Fahrenheit.
Warm the remainder of the jerk sauce and serve it alongside the turkey.