Yearly Archives: 2006

WHAT IN THE H- – -!

$51.00 – WERE THEY DRINKING PLATINUM JUICE!

I was with some friends at the Houston Rockets game New Years Eve when they went to order drinks. The attendant at the Jack Daniels bar brought them three drinks back and when she gave the total I was shocked. $51.00…for three drinks. It left me bothered so I had to do some investigating to see if they were drinking platinum juice. I was told it was two vodkas and one whiskey. After further investigation I discovered they received what the attendant called large drinks. But that would still make the cost $17 each. I thought it was outrageous – what about you – do you think that’s a bit high?

BLACK EYED PEA JAMBALAYA!

This a recipe I got about 13 years ago from an old friend in Louisiana who is no longer with us. Vernon Roger (Ro-shay) was a premiere cajun cook in Baton Rouge (no offense Tracy White) during the 80’s and 90’s. He was also an anchorman at WAFB TV. But this recipe is a different twist for your New Years Day menu. Try it – and you will love.










BLACK-EYED PEA JAMBALAYA


Qty Measurement Ingredient

2 Tbsps butter
1 lb andouille, chopped (smoked sausage if can't find andouille)
1/2 lb tasso, chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 can (10 oz) Rotel tomatoes
2 medium onions, chopped
1 stalk celery, chopped
green bell pepper, cored, seeded, and
chopped
2 pods garlic, peeled and minced
3 bay leaves
1 jalapeno pepper, seeded and chopped
2 cans (15 oz ea) black-eyed peas
4 cups rice, cooked


In a black cast-iron skillet, melt the butter. Brown the
chopped andouille and tasso. Stir in the dry seasonings,
tomatoes, onions, celery, bell pepper, and garlic. Saute for
10 minutes. Add the bay leaves, jalapeno pepper, and peas.
Simmer for 30 minutes. Add the cooked rice. Simmer for 10
minutes. Remove the bay leaves before serving.