Tag Archives: herbsaint

Cajun Grain Rice

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I’ve been following the Donald Link’s (Chef and author of Real Cajun) video series called Taste of Place on his website, if you haven’t checked it out, I highly recommend it. He tours farms, goes out with fisherman, and visits with purveyors of superior products, not just in Louisiana, but primarily in the south. He then usually does a cooking video with whatever product was featured.

Long story short, I recently caught the episode where Link visits the farm of Kurt & Karen Unkel who own and operate a rice farm in Kinder, Louisiana (the video is embedded below.) Kurt’s words and philosophies really make sense to me. He’s organic, not because it’s trendy, but because it makes the most sense, for nutrition, flavor, and I’m sure profitability. The rice goes into a slow feed and a husker and into the bag that it’s shipped in. It still contains the germ and all of the other elements that a nutritious rice should.

Cajun Grain
11574 Hwy. 190
Kinder, LA 70648
1-337-207-0966


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I visited the Cajun Grain website after viewing this video and was elated to see that they sell their Cajun Grain Brown Jasmine Rice on Amazon! I immediately ordered two 4 lb bags which arrived a few days ago.

From Cajun Grain Rice – Kinder, Louisiana

I opened the bag and took a deep whiff and you can immediately smell the field. I can’t wait to experiment with this incredible, minimally processed product. I’m thinking Boudin! Here is the video:

<a href="http://www.delish.com/recipes/cooking-recipes/taste-of-place/?vid=69d958d8-e8fb-f448-8430-300be80818bf&#038;videoId=69d958d8-e8fb-f448-8430-300be80818bf&#038;src=v5:embed::&#038;from=sharepermalink" onclick="__gaTracker('send', 'event', 'outbound-article', 'http://www.delish.com/recipes/cooking-recipes/taste-of-place/?vid=69d958d8-e8fb-f448-8430-300be80818bf&#038;videoId=69d958d8-e8fb-f448-8430-300be80818bf&#038;src=v5:embed::&#038;from=sharepermalink', 'Video: The beauty of brown rice');" target='_new' title='The beauty of brown rice'>Video: The beauty of brown rice</a>

Kurt has also been featured in the documentary film Harmony, which is narrated by Prince Charles, as well as the New York Times article, Rice Dreams in Louisiana.

You can find and purchase Cajun Grain Brown Jasmine Rice from their website which is below, or on Amazon here:

Cajun Grain Brown Jasmine Rice, Two 4lb. bags.

Cajun Grain
P.O. Box 370
Kinder, LA 70648
337-207-0966

From Cajun Grain Rice – Kinder, Louisiana

Stay tuned as I can’t wait to share some recipes using this wonderful Louisiana product! I am also in full swing in sharing all of the details of my most recent trip to Louisiana! Most recently, my visits to Middendorf’s Seafood Restaurant and the Abita Brewery. It feels good to be back!!

Related Posts:

Review of Donald Link’s Real Cajun

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured at Nola Cuisine!

Cochon Butcher

From Cochon Butcher

Cochon Butcher
930 Tchoupitoulas
New Orleans LA 70130
504-588-PORK

Upon entering Cochon Butcher, which is right around the corner from Cochon Restaurant and in the same building on Tchoupitoulis and Andrew Higgins, the first thing that I laid eyes on was their Andouille. Nicely laid out in the deli case, deep brown from hours of smoking, and as a true Andouille should be, huge as it’s stuffed into a beef middle casing.

From Cochon Butcher

The first thing that I thought of is that New Orleans locals, thanks to Chefs Donald Link, Stephen Stryjewski, and Warren Stephens, will no longer have to make the commute out to Laplace, Louisiana (read my Jacob’s Andouille post) to get Andouille if they don’t want to, the real article is right in the city now, along with scores of other wonderful products. All of the sausages, salamis, Mortadella, confits, terrines, rillettes, pickles, Creole Mustard, EVERYTHING is made in house! This place is a Mecca for all things swine, even more so than Cochon Restaurant. Feel like making a Cassoulet? Hell, stop into Cochon Butcher, get your Duck Confit, fresh sausages, cured sausages, whatever you want to include, they will probably have it.

On a related but somewhat side note, I just read that Donald Link has a cookbook coming out next month called
Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. I already preordered mine, needless to say, that should be a keeper. (Read my review HERE!)

From Cochon Butcher
From Cochon Butcher

I was greeted at the deli case by Chef partner Warren Stephens holding out a sample plate of the house made Bacon Praline, which, as my friend Tim at Roux-B-Doo’s says, is like sugary crack. Seriously, it is. This isn’t the Praline Bacon at Elizabeth’s, awesome in it’s own right, rather it’s an actual Praline with chunks of the house made Kurobuta Bacon inside of it in place of the traditional Pecans. Awesome flavors.

From Cochon Butcher
From Cochon Butcher

After coming off of the rush of the Bacon Praline, I asked Chef Warren if it would be alright to take some pics around the store/sWine bar. He said sure and asked if I would like to go upstairs to see the curing room. I said hell yes, of course. He led me upstairs through the upstairs kitchen to the temperature controlled curing room, one of them actually, there is another one at Herbsaint, as well as the ones in the downstairs display cases.

From Cochon Butcher
From Cochon Butcher

Inside of the upstairs room was a treasure trove of Salamis, blood sausages, you name it, in various states of cure.

From Cochon Butcher
From Cochon Butcher
From Cochon Butcher

A new batch of Duck Pastrami was recently hung.

From Cochon Butcher
From Cochon Butcher

Chef Warren told me that when the cured products reach their maturity, they are Vacuum sealed to stop the curing process, and also package for sale or storage.

From Cochon Butcher

While we were upstairs he also gave me a tour of Calcasieu the also newly opened catering facility for private events (I will do a separate post on Calcascieu).

The Sandwich board:

From Cochon Butcher

The Wine board:

From Cochon Butcher

We headed back downstairs so that I could order something for lunch, looking at all of that great food was killing me. I decided to order the Muffuletta, with all house made meats no less. Any loyal reader of my site knows that I would HAVE to order the Muffuletta on my first visit knowing that I am a Muffuletta junkie, and let me tell you, this one did not disappoint.

From Cochon Butcher

Cochon Butcher’s Muffuletta has an olive salad that is very finally chopped which I didn’t know if I would care for, as I usually prefer the olives pretty much just crushed a la Central Grocery, but it actually was a perfect accent to the finely cured meats and the cheeses without being overpowering. The olive salad was on the top and bottom of the sandwich. The bread was also perfect, light and crumbly as it should be. The Muffuletta could easily feed 2, in some cases 4, and at $12, especially considering everything is made in house, it’s a steal.

From Cochon Butcher
From Cochon Butcher

While I was gorging myself on the above awesome Muffuletta, Chef Warren brought me over a Lagniappe to try out, his Tartiflette that he was featuring as a small plate item. It was a lovely pairing of fingerling Potatoes, housemade Kurobuta Bacon, sweet onions, and a touch of heat, baked in a Gratin with of course the wonderfully stinky Reblochon cheese. Phenomenal flavors; the smokiness of the bacon, the sweetness of the onion, tender gold and buttery fingerlings, woodsy Thyme, and the spice of the peppers all tied together with the Robust creamy flavor of the Reblochon. Awesome job.

From Cochon Butcher

I can’t thank Chef Warren Stephens enough for the gracious tour, I will always remember it!

I will let the pictures do the talking for all of the wonderful items Cochon Butcher has to offer!

From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher
From Cochon Butcher

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipe featured on this site!

Related Posts:

My new friend Su-Jit’s Post on her trip to Cochon Butcher
Cochon Restaurant
Central Gorcery
Andouille Sausage Recipe
Tasso Recipe

Cochon

From Nola Cuisine

**UPDATE Here is my post on Donald Link’s newest venture Cochon Butcher in the same building as Cochon, right around the corner!

Also, Chef Donald Link’s cookbook comes out April 21, 2009, can’t wait! It’s called Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
(Read my review HERE!)

If I were a pig (no comments please), and I could choose my final resting place, I would choose Cochon. My sacrifice would not be in vain because I would be assured that every part of me would be utilized to create some of the best dishes that I’ve had in New Orleans to date, and that my friends is saying a mouthful.

Chef Donald link, co-owner Chef Stephen Stryjewski and their crew are orchestrating an in house Boucherie everyday, bringing in whole hogs that are broken down, and turned into a plethora of different Charcuterie ingredients, some on the menu and some that change from day to day on their Boucherie plate, more on that later.

Upon first walking through the door of Cochon, the aroma of wood fire and smoked meats will make your knees buckle a little; stop and breathe it in, you’ve entered hog heaven.

The dining room is warm and inviting, kind of a Polished Country feel. Anyway, just look at the picture, I’m not an interior designer, I’m a kitchen guy. Lets just say that it’s a nice, casual and inviting dining room. The staff is extremely friendly and helpful.

Back to the food.

The bar offers a wide array of Bourbons, local beers, and even a few varieties of Moonshine. If you’re interested in something non-alcoholic Cochon’s Lemonade is the best I have ever had, no lie, a perfect balance of sweet and sour, I couldn’t get enough.

The back of the restaurant features a Chef’s Counter, where you can watch all of the action. They have an array of various pickles displayed on the counter as well as some potted herbs for use in the kitchen.

The entrance to the kitchen and service station showcases and stores firewood for use in the wood burning oven.

We started our meal with the Boucherie Plate, how could I not right? This day’s selection:

From Nola Cuisine

Clockwise from bottom left; Speck, Country Bologna, Country Pate, Hogshead Cheese (buried) Peppery toast points, Pork Rillette, housemade Pickles & Pickled Peppers, housemade Creole Mustard (the best I’ve had).

Detail of the speck, country Bologna, and Pate:

From Nola Cuisine

The Hogshead Cheese, perfectly spiced and delicious:

From Nola Cuisine

My entree was the Louisiana Cochon, which is pulled pork that is pattied and seared, served atop turnips and cabbage, with a wonderfully rich pork jus, and topped with crispy Cracklins’!

From Nola Cuisine

Detail of the Louisiana Cochon:

From Nola Cuisine

This dish really has a remarkable pork flavor, a smoky subtlety, and a richness that is beyond compare. I dream about this dish.

My wife had the Beef Brisket with Horseradish Potato Salad, equally phenomenal, while staying true to the casual country dishes of the south.

From Nola Cuisine

After we ate our meal I went up to the Chef’s counter to take some pictures of some meats they had curing in a temperature and humidity controlled case. One of the Sous Chefs saw my interest and invited me into the kitchen to show me around and take some pictures. I was elated. Here are some of the pics I got.

Smoked and cured legs on a speed rack.

From Nola Cuisine

A big old tub of Chow Chow in the walk in cooler. Next to it is a tub of fresh Pompano which was going to be the nights dinner special.

From Nola Cuisine

Coppa curing in the walk in cooler. Various pickles and sauces, all nicely organized in the tight quarters.

From Nola Cuisine

Below the Coppa, housemade Tasso, and below that housemade bacon.

From Nola Cuisine

Legs in different stages of cure in dry storage.

From Nola Cuisine
From Nola Cuisine

A just delivered pig waiting to be butchered.

From Nola Cuisine
From Nola Cuisine

I can’t thank the gentleman who took me on a tour of the kitchen enough, it was a wonderful experience that I will always remember. I’m blown away by the things that these guys and gals are doing at Cochon. This is a huge undertaking, and there is a lot of work involved, hats off to the Chefs and their staff, this place is a labor of love and it shows. I can’t wait to come back.

Here is a video of Chef Stephen Stryjewski butchering a pig and making hot sausage with warm peaches.

For more great pics of some of the food at Cochon check out Jason Perlow’s Cochon post at Off The Broiler.

Also:

Robert at Appetites has a great review with pics here.

Cochon is located at:

Cochon
930 Tchopitoulas Street
New Orleans, LA 70130
(504) 588-2123
Email: info@cochonrestaurant.com

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes on this site!

Related Posts:

Andouille Sausage Recipe
Chaurice Sausage Recipe
Cochon Butcher right around the corner in the same building as Cochon
Pickle Meat Recipe
Boudin Recipe