In The Bender Kitchen: The Traveling Epicurean Michel Vejar gets you ready for Fat Tuesday


TERESA: WELCOME BACK. WE ARE SO EXCITED TO HAVE OUR FRIENDLY EPICUREAN ON THE SHOW AND WE ARE GETTING READY FOR FAT TUESDAY. WE ARE, SHRIMP AND SAUSAGE JAMBALAYA. ONE POT AND YOU MAKE EVERYTHING IN IT. WE HAVE SHRIMP, SO WE STARTED BROWNING THE SMOKED MEATS AND ANDOUILLE SAUSAGE, WHICH IS TYPICAL OF CAJUN. ONCE YOU HAVE THAT IN, GRIND THEM UP. RYAN: GREEN PEPPERS, RED PEPPERS, BUTTER. WE ARE INDULGING. [LAUGHTER] RYAN: A LOT OF BIT OF BUTTER. WE ARE DOING THE QUICK VERSION AND WE WOULD SAUTE UNTIL SOFT, THEN ONCE THAT GETS GOING, THEN WE ARE GOING TO ADD CHICKEN BROTH WITH CHARITY MADE. ALL MADE. — CHICKEN BROTH WHICH IS HOMEMADE. HOW MANY CUPS? THREE CUPS IN TOTAL. AND THEN WE ARE GOING TO WASH THE RICE, IT WILL GET GUMMY. TERESA: I HAVE NEVER WASHED MY RICE BEFORE. JUST RINSE IT, AND THERE WERE GET A LITTLE CLOUDY AND THEN WE WOULD STRAIN IT, DROP THE STRAINER AND IN THAT WORKS WELL. WE ARE DEPORTED THE RICE. — WE ALREADY POURED THE RICE. WE WOULD DROP THE TOMATOES AND SPICES. ADDING GARLIC AND ONION POWDER, BAY LEAF — RYAN: WE HAVE A MINUTE LEFT. TERESA: BEST STUFF IS FAMOUS IN LOUISIANA. WE PUT IT ON SCRAMBLED EGGS. YOU CAN PURCHASE IT DONE FOR YOU, A LITTLE SALT. RYAN: 30 SECONDS, MICHELLE. YOU BRING THIS OVER AND ADD THE RICE, COVER IT FOR 20 MINUTES, TAKE IT OFF THE HEAT, AND THEN YOU’RE GOING TO LOOK LIKE THAT. RYAN: MUTABLE. TERESA: SO FANTASTIC. — RYAN: BEAUTIFUL. AND YOU SERVE IT WITH YOUR FAT TUESDAY CUPCAKE.

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