I had really big cooking plans for this weekend…and I mean really big. (You’ve got to fold your arms high across your chest and say that last “really big” in your best Ed Sullivan voice.)
My post for the Chef Paul Sliders had me in the mood for more Cajun. I bookmarked a Red Beans and Rice recipe which was to slow cook for hours with ham hocks and andouille sausage in an array of brightly seasoned Cajun spices. Spooned over some hot steaming white rice the whole thing was then to be slathered in some Brown Cajun Gravy. Oh but wait…there’s more. Sunday morning leftovers were to be used for Eggs Basin Street. Milk and flour were to be added to the leftover rice and molded into cakes and fried. The rice cakes were to be topped with a scoop of the leftover red beans and a poached egg and the whole thing drizzled with a Cajun béarnaise sauce. Now doesn’t that sound wonderful?