This Bourbon Chicken recipe is a tasty way to spice up your Chinese home cooking. It’s an old recipe from the Godfathers of the South, downtown New Orleans, in the French Quarter, right on Bourbon Street. Some say that’s where this recipe get’s it’s name and others think there’s actually Bourbon in the recipe. Either way, it’s a fun recipe and it will definitely impress your audience, it’s that good!
2 Chicken Breasts or 6 Boneless Chicken Thighs
1 Garlic Clove, chopped
1/4 tsp Fresh Ginger, chopped
3/4 tsp crushed red pepper flakes
1/4 cup Apple juice
1/3 cup Brown sugar
2 tbs Ketchup
1 tbs Apple Cider vinegar
1/2 cup Chicken Broth
1/3 cup Soy Sauce
1 tsp Corn Starch
1/4 cup Bourbon or Southern Comfort
Canola Oil for frying
Chicken Marinade
1 egg
1 tbsp Canola Oil
1 pinch of Salt and Pepper
1/4 cup Corn Starch
Be sure to watch the short video tutorial and I’ll show you exactly how to make this Bourbon Chicken recipe.
You’re going to love learning How to Make Italian Sausage. This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.
The secret lies in 3 places. First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back. If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon. Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.
The Second secret is the ingredients. This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.
The Third thing is all about the binder. The binder is what fuses the meat and ingredients together and keeps them from falling apart. I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.
For example: Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar. But I have found that Corn Syrup works even better and I add Vegetable Shortening. Why the Shortening? Cooking the sausage without it leaves the meat very dry. It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.
If you’re interested in more of my recipes with sausage in them, check out my Egg Noodle Lasagna and my Spaghetti with Meatballs.
Italian Sausage Ingredients:
2 lbs Pork shoulder Cusion Meat
1 lbs Bacon
6 Garlic Cloves, finely chopped
1/4 cup Fresh Parsly, chopped
1 tbsp Fennel Seed
1 tbsp Italian Seasoning
1 tbsp Paprika
1 tbsp Red Chili Flakes
Salt and Pepper to taste, approximately 1/2 tbsp of each
Binders
1/3 cup Corn Syrup
1/4 cup Vegetable Shortening
Be sure to watch the short video tutorial and I will show you exactly how to make this Italian Sausage.
This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls. I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like. Hence the recipe name, Boudin Balls. But make no mistake. This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer. I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!
If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute. Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe. Some people call it rice pudding or blood sausage. Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste. It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried. And now, with this Boudin Balls recipe, it can be deep fried.
If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.
4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions
2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine
1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying
Be sure to watch the short video to tutorial and fry your Boudin Balls for 2 to 3 minutes at 375° Fahrenheit or until golden brown.
