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Regular Folks Food
United States
Registrace 22. 06. 2020
Just a regular guy in the heart of the Tennessee Valley, throwing down in the kitchen..................... cooking up regular stuff in a regular way.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Cajun Meatball Stew (Dark Roux Gravy)
Meatballs with onions and bell pepper simmered in a deep, dark, rich, spicy roux gravy with carrots and potatoes.
In large mixing bowl, combine with hands the following:
Two pounds 80/20 ground beef
Five to six teaspoons of Cajun/Creole seasoning
One medium onion (fine diced)
One bell pepper (fine diced)
Work the mixture until fat begins to melt and becomes sticky.
Roll into balls a little large than a golf ball. Be sure to rolls together well to prevent splitting during the bake.
Sprinkle tops with a generous coating of Cajun/Creole seasoning.
Place in oven 400 to 425 about an hour or until meatballs are well browned.
ROUX (This is a roux heavy recipe, for a lighter roux flavor use half the oil and flour)
In large, heavy bottom pot heat one cup of high smoke point frying oil over medium high heat. Whisk in a cup to 1 1/4 cups all-purpose flour.
Keep stirring and whisking until roux is light brown. Reduce heat as the roux browns and keep cooking the roux, while stirring constantly until a dark roux is achieved.
Add One medium size rough chopped onion to the roux and reduce heat to low. Allow onions to cook in roux a few minutes then add four cups of chicken broth.
Add one cup of water, whisk well to combine roux with the broth.
Allow mixture to come up to a gentle boil, stirring occasionally to prevent roux from settling and burning.
Once roux is broken down well in broth cover and simmer about an hour.
Add One Tablespoon of Cajun/Creole seasoning, 1 Tsp liquid crab boil, One Tsp Tabasco sauce (optional). Add a teaspoon of salt.
Mix and taste. Adjust seasoning if needed.
Cover and allow to simmer another hour.
Add water as needed to maintain around 6 to 7 cups of liquid.
Once roux gravy has simmered a couple of hours and mellowed. Add two cans of sliced carrots, a couple of red potatoes (small diced) and the browned-off meatballs.
Add 1/4 cup chopped green onion.
Cover and simmer about 30 minutes.
Add a corn starch slurry (2 Tbsp / 1/4 cup) water, parts at a time until desired consistency is achieved.
Taste and adjust salt / seasoning as needed.
Serve with rice.
In large mixing bowl, combine with hands the following:
Two pounds 80/20 ground beef
Five to six teaspoons of Cajun/Creole seasoning
One medium onion (fine diced)
One bell pepper (fine diced)
Work the mixture until fat begins to melt and becomes sticky.
Roll into balls a little large than a golf ball. Be sure to rolls together well to prevent splitting during the bake.
Sprinkle tops with a generous coating of Cajun/Creole seasoning.
Place in oven 400 to 425 about an hour or until meatballs are well browned.
ROUX (This is a roux heavy recipe, for a lighter roux flavor use half the oil and flour)
In large, heavy bottom pot heat one cup of high smoke point frying oil over medium high heat. Whisk in a cup to 1 1/4 cups all-purpose flour.
Keep stirring and whisking until roux is light brown. Reduce heat as the roux browns and keep cooking the roux, while stirring constantly until a dark roux is achieved.
Add One medium size rough chopped onion to the roux and reduce heat to low. Allow onions to cook in roux a few minutes then add four cups of chicken broth.
Add one cup of water, whisk well to combine roux with the broth.
Allow mixture to come up to a gentle boil, stirring occasionally to prevent roux from settling and burning.
Once roux is broken down well in broth cover and simmer about an hour.
Add One Tablespoon of Cajun/Creole seasoning, 1 Tsp liquid crab boil, One Tsp Tabasco sauce (optional). Add a teaspoon of salt.
Mix and taste. Adjust seasoning if needed.
Cover and allow to simmer another hour.
Add water as needed to maintain around 6 to 7 cups of liquid.
Once roux gravy has simmered a couple of hours and mellowed. Add two cans of sliced carrots, a couple of red potatoes (small diced) and the browned-off meatballs.
Add 1/4 cup chopped green onion.
Cover and simmer about 30 minutes.
Add a corn starch slurry (2 Tbsp / 1/4 cup) water, parts at a time until desired consistency is achieved.
Taste and adjust salt / seasoning as needed.
Serve with rice.
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This is tasting great, thanks!
Simple, basic, straightforward, not rushed. Used to live down on the Gulf Coast and boy do I miss southern cooking! Thank you so much for this channel. Just discovered you and I will be watching every video. I feel more relaxed just watching. This is how cooking should be. Thanks again!
Well welcome along my friend. Cooking is supposed to be chill, relaxing, enjoyable................. always be that way around these parts.
I have scorched a couple of batches in the past trying this, and was never able to get to that rich chocolate color. As a Yankee, I thought I'd never be able to make a Classic Southern Roux. By keeping your camera on the pot, I was able to follow the progression of the color changes. Adding more oil, if necessary, seems obvious now, but I didn't do it. I am now armed to try this again. You added just onions to that nice chocolate roux. Would the classic "Trinity" be appropriate here, or do you think the meatballs and their flavor is enough? Many thanks!
You can use the trinity if you want to, It's your stew. Id fine dice it. This roux gravy is supposed to be smooth, as long as the celery and bells break down, would be fine. I've had more questions about roux than just about anything. Once you figure out who flour behaves frying in oil it all makes sense and gets so easy.
Lots of love went in that pot of stew! I’m making this it’s been a long time since made a stew! Thank you so much and glad you back. This south Louisiana bayou girl gives a regular folks food approval! This is real cooking in my book. Be blessed and hope you’ll have a great week!
You too. Perhaps its cooling off a bit around those parts.
What hot summer it’s been. Folks down here facing a hurricane watch. We been there before you just prepare and deal with it one situation at a time. I was off to the store to get ingredients but had change of plans preparing for the situation at hand! They saying a category 2. Gone B all right I know it!
I was just looking at that. It's coming in waaaaaaay southwest corner of the gulf. Yawl button down them hatches........... looks like it's going to dump some badly needed rain on us here in the valley Friday.
It takes talent and practice to make a roux that dark, seems you have both. Those meatballs look grand! Rootboy Approved! 🍺🍺🍺🍺🍺
That looks pretty dern goood
Da roux looks like fudge, lol
He made a small incision and disembowled the shrimp 😆 TOTAL FINESSE
Man, glad I came across your channel last night and watched a few of your videos! I made this today. I'm in the UK so used black treacle instead of molasses (same thing really) and decided to use the whites of a scallion instead of onion (reserving the sliced green bits for a garnish). It was DELISH!!!
I have quite a few subscribers out of UK. I didn't think yawl would be able to understand a word I said! Glad that ole BBQ shrimp turned out right for ya.
@@regularfolksfood Haha! Brits don't have such an issue with accents as much as Americans do...probably because we have so many different regional accents in such a tiny island we would be in a lot of trouble if we couldn't get to grips with other ways people speak the language! Your accent is great :) I look forward to trying more of your recipes!
Thinking about making this over the weekend.
Did you fix em up? I made honey garlic chops and burnt the sugars in the honey so its frozen pizza for me.
@@regularfolksfood sorry you had that experience of burning the sugars! I know stuff happens! Especially if you always experimenting. I was going to fix this recipe for the weekend and have friends at the camp. The friends couldn’t make it so all plans changed. We going spend the day tomorrow and just do steaks. I live flexible it keeps everyone around me happy! ( I bet that pizza was gourmet by the time you were through with it) .
Well done. Thank you
Looks delicious.
I’m going to guarantee this is the perfect recipe without having cooked it yet cause I have already made several of your roast recipes also made several of your dip recipes! Louisiana bayou girl gives a regular folks food approval! Gone B ex-tree good! Thanks for sharing your hard work with us. Hope you have a great week and be blessed! I still hit the like button!
Hell yeah brother
That right there.... looks KILLER DEEEELISH! Gonna try it! TFS :)
OMG! DUDE! THIS ROCKS! The gravy was the chef's kiss on this one! Rootboy Approved! 🍺🍺🍺🍺🍺
Thats a fine looking sandwich 😊
The Root Boy suggested I check out your channel.....he was right. 😊
Hey! The Rootboy sent me. Like the idea of your channel. I’ll be back!
Welcome, i see you throwing down over there. Going to have to take a good look at doing that Roadhouse herb crusted chicken............... perhaps with some type of pansauce?
Im so glad ive got hundreds of giant fruity tomatoes They are green still Till the 50 degree nite it triggers em .! Tyty❤❤❤❤❤
you can even char the veggies in a cast iron skillet in the oven
Looks great!
I do have a question. I just received my new corn stick pans they are 12 x 5 1/2 “ is this correct size?
That sounds about right.
Dang. Another potlicker
Everyone loves meatloaf! Love how you always kick it up a notch! Gone B ex-tree good! The Louisiana bayou girl regular folks approved gives approval! Thank you for another great looking recipe! Be blessed and have a GREAT week!
Man, I love this! Rootboy Approved!🍺🍺🍺🍺🍺
Looks amazing!
This is my favorite cooking channel right now. thanks for the video!
Dang that's sounds good .. putting on my winter supper list tu
Dern, I was smelling fall in the air just the other morning. It sure will be winter before you know it.
Looks Amazing!
hey man can you do this with olive oil instead of peanut oil?
No. Olive oil is going to burn up. Really need an oil with a higher smoke point such as vegetable, corn or canola. If your avoiding seed oils, there are several options out there. Avocado oil for one.
Why cook the steak that much? Just seems excessive.
Cook it however you want to. Take it out the fridge, slice it and lay it on the nachos, let the broiler warm it to blue rare if that's what you like.
That is my kinda dish right there. Beautiful. Gonna give that one a go. Thanks!
Boy, that’s a terrific dish that everyone will enjoy. Your typical great handling and cooking of the meat. Thanks!
Doc!
Can I come over for dinner? This is awesome! Rock On!
Hell yey, you fry up some catfish and we have them ole white beans on the side. Cornbread, coleslaw.................... good eatin.
Looking good! I'll try your spices next time I make some beans. Thank you. Blessings
Get cha some salt pork and onions in them beans. Simple seasoning is best, allows for the bean and pork flavor to really shine.
New subscriber from los Angeles. Love your video's.
Welcome along. Never know what's going to get cooked up around here.
Louisiana bayou girl regular folks approved approval on this video! Gone B ex-tree good!
You win! That the best looking pot of beans! This is real home cooking! I’m definitely going to make both these recipes. Going to go buy me one of those corn bread stick pan. If I’m being honest I need practice with my white beans. I do need to get off my high horses though cause ever since I shared video with my name in it with family I been acting like I’m some movie star! Lol time to get humble! Thank you for sharing with us!
I’ve been carnivore for a year, and I sure miss cornbread!😊
I dont eat allot of bread at all, but I dont think i can do without some cornbread.
That looks awesome ! Just added the ingredients to my grocery list .
Its very interesting dish. I never had it before. Like a country style dressing but with lots of other stuff going on in it. Topped with a nice lemon dill cream sauce would have been real good but i didnt have any cream.
Awesome recipe! I might just make this and stuff it in a chicken! Rootboy Approved! 🍺🍺🍺🍺🍺
Looks great,,,but since I live in the Northeast I won't find crawfish. You think I can use shrimp in stead .LUIS
Yey, most likely would. I'd sure check Wal-mart though. Thats where I get it. Frozen.
Another winner
Yes! Thats what I’m talking about! Oh how exciting! You start thinking about all the things you can do with this! I love that you brought it over the top! Louisiana bayou girl gives a regular folks approved approval! ( I wondered how you keep things cooking down in the Tennessee Valley, now I know!).
It does cook best in a 9 x 13
Don’t ask me why I feel satisfied when you taste recipe! It’s crazy! I’m not even pretending but there are two things I can’t do: read a map and get grill marks on a steak even on a griddle in the house! That there gets a south Louisiana bayou girl regular folks approved approval! Homemade sauce is on my list of to do’s! That looks better than my white beans and fried catfish! Thanks for sharing with us! You sure have been on it!
Like ole Justin Wilson use to say. I gar-RONE-tee. You pat a steak nice and dry............coat a steak up with olive oil, season to taste, sprinkle some paprika on it........... onto a hot pan or grill. You will get grill marks! Paprika is the primary ingredient used in Cajun blackening spice for a reason, grill marks are just lines of "blackening".
@@regularfolksfood thank you! Hope you having a great weekend!
Don’t ask me why I feel satisfied when you taste recipe! It’s crazy! I’m not even pretending but there are two things I can’t do: read a map and get grill marks on a steak even on a griddle in the house! That there gets a south Louisiana bayou girl regular folks approved approval! Homemade sauce is on my list of to do’s! That looks better than my white beans and fried catfish! Thanks for sharing with us! You sure have been on it!
You either are a trained chef or you were at a certain time in the past. I say this because I'm one, and normal hobby cooks don't use your methods and experties . If you are not then ,,,my friend you are one hell of a cook. Thank you for a great catfish. LUIS
Wow............... thanks! I have never been a professional cook at any time nor received any formal training. I don't think I could hack it in a professional kitchen, the pace, the abuse, and pressure are just ridiculous. It takes a strong willed, determined person to pull that off with consistency day in and day out. My grandmother was a southern country old school restaurant cook for a long time and I learned allot from her. I started really diving into non comfort zones with cookbooks a long time ago, now with CZcams............I watch really good chefs and cooks execute their craft such as Marco Pierre White, Julia Child, Paul Prudhome, Paula Dean, Jean-Pierre. One can learn allot by watching and listening to such maestros.
Awesome cook! Rootboy Approved! 🍺🍺🍺🍺