Ok, here goes…this was just typed up from memory, so i may need to edit tmw when my brain isnt mush, but everything seem in order Edit: Damn formatting. I’ll try to fix that tmw

Red Beans Recipe

1.5lbs dried red beans 10-12z Andouille 1   smoked Ham Hock Avocado Oil 2 Medium onions (diced) 2-3 Large Celery Ribs (diced) 1 Large Green Pepper 1 Jalapeno (diced) or small can of diced green chilies 1-2T Tomato paste Salt & Pepper “Creole” seasoning (Slap your Mamma & Tony C’s Creole) 12z Rich Ham Turkey Stock (see stock recipe) 32z Veggie Broth (prob will not use all 32z) 3 Bay leaves rubbed Sage OPTIONAL (not a deal breaker if i don’t have, but recommended) 0.5c Fresh Parsley (chopped) 2-3 Green Onions (chopped)

Soak Beans overnight, rinse, drain, set aside. Large, heavy pot (i like enamel castiron), brown Andouille & Ham Hock in some Avocado oil. Only a little browning, remove into a covered bowl & set aside. In the same pot as before, saute onions until becoming translucent. Remember to keep scraping the fond into trinity as you go. Add garlic, saute just enough to become aromatic. Add celery & peppers, continue saute until all is soft. Add Salt(very sparingly, i don’t add any anymore), Pepper(several twists), Creole (many liberal shakes) seasoning Add tomato paste, continue to stir until the mixture starts sticking to the pot. Note: keep the seasoning light until the last 15 mins, as flavors concentrate and develop over time Add back the meat, stir. Add Beans, Stock, Bay Leaves, Sage(couple shakes) and just enough Veggie Broth to barely cover the beans. Stir and bring to a boil. Reduce to “burbl’n” state covered. Cook until Beans are soft (2-3 hours).  Add more broth if needed. About a half hour before the beans are done (always a guess), add the Parsley & some Green Onions. This is when i’ll start to taste & adjust seasonings. I finish by giving the beans a couple mashes with a potato masher.

Rich Ham Turkey Stock 2-3lbs Turkey Tails OR Turkey Necks 2-3lbs Smoked Ham Hock OR Trotters (Note: i aim for about 5lbs meat total) 5-7 Large Carrots 5-7 Large Celery Stalks 2 Large Onions 12oz Fresh Mushrooms (Cremini, Baby bella…) 1 whole Garlic head Plus saved Kitchen Scraps (Keep a tupperware in the freezer) Rinse and cut veggies in half, no need to peel or dehusk. Everybody goes in an extra large pot, covered with cold water. Slowly bring to a boil (normally takes me about an hour to get there) and lower to a simmer for 4-7 hours. Should stir with ease by the end. Strain through fine cheesecloth, cool, and frig overnight. Skim of the fat, and the rest is a jelly thick stock.

Potato Salad Recipe 2.5lbs potatoes 1c Kewpie or Mayo 2T Pickle Relish 2T Yellow mustard (sometimes i’ll add some stone ground too) 1/3c Pickle juice 1/2t Paprika 2 Hard boiled Eggs (chopped) 1-2 Celery ribs (sliced) 3-4 Green onions (sliced) 1/4c fresh chopped dill Salt and pepper Smoked Paprika Cayenne

Cut the Potatoes into quarters and put in a large pot. Fill with Cold water and bring to a boil. Add some salt and cook the Potatoes until barely tender. Meanwhile, mix the Pickle Relish, Mustard, Pickle Juice, Paprika, and Cayenne. Stir until smooth. Drain Potatoes, and while still hot, add the Relish/Mustard mix and stir to combine. Break the Potatoes into slightly smaller pieces while doing this. Then add the Eggs, Celery, Green Onions, Dill, and Mayo. Stir to combine. Salt and pepper to taste. Top with some Dill and Smoked Paprika. Cover the Potato Salad and refrigerate overnight.