Creole Chitterlings (Chitlins)
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.
INGRIDIENT
DIRECTION
Step: 1
Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
Step: 2
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
Step: 3
Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
NUTRITION FACT
Per Serving: 494 calories; protein 25.6g; carbohydrates 6.9g; fat 40.3g; cholesterol 548.4mg; sodium 946.6mg.
Prepare your meal in advance can be best to feel enjoyable that you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.
Having the right cooking tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for any home chef.
