The Gulf Coast Food Show
A Southern Feast: Boudin Balls, Fresh Shrimp & A Secret to making Brennan's Bread Pudding even better.
This episode serves as a feast of knowledge, exploring the culture, tradition, and tantalizing dishes that the South of I-10 is famous for.
Ever puzzled over the difference between Individually Quick Frozen (IQF) shrimp and fresh shrimp? We unravel the nuances and the potential minefields of mislabeling that can trip up the unwary consumer. But it's not all cautionary tales, as we also celebrate the joys of sourcing fresh shrimp straight from the local shrimpers.
Finally, we sweeten the episode with a twist on Brennan's Bread Pudding recipe that our friend Gary Pokés late wife "Joyce" created.
This episode serves as a feast of knowledge, exploring the culture, tradition, and tantalizing dishes that the South of I-10 is famous for.
Ever puzzled over the difference between Individually Quick Frozen (IQF) shrimp and fresh shrimp? We unravel the nuances and the potential minefields of mislabeling that can trip up the unwary consumer. But it's not all cautionary tales, as we also celebrate the joys of sourcing fresh shrimp straight from the local shrimpers.
Finally, we sweeten the episode with a twist on Brennan's Bread Pudding recipe that our friend Gary Pokés late wife "Joyce" created.
That one there.
Speaker 2:Do we ever get tired of hearing tippatina? I don't know what a great vibe, you know it's just, I don't know it's just got a wonderful little too. All of that music, you know New Orleans, kind of bluesy, jazzy, you know it just puts you in a good mood for you know wonderful music. Anyway, you know I've been told a bunch of times I can't play it in the background while we're doing the show. So that's official from Miss Jenny and the rest of them. So you know I won't do it, but I'll play it a little bit like this. So well, how was the weekend? I tell you what. We were pretty busy again, went and visited a son-in-law and daughter down in Tippado, tippado, louisiana, and had a great time. We had well, they barbecued some stuff, and just nice being down in that area, beautiful, beautiful bayou country. You know Sugar canes everywhere and they're harvesting right now and then after they harvest they burn, I guess, what's left out in the fields. And so now you're sitting in the distance, you see these big plumes of smoke, you know, in the trucks, everywhere loaded with sugarcane, Louisiana sugarcane, but it's just as far as you can see. You know, I guess it's like being, you know, you know, I don't know Illinois area, any of those states in that Nebraska, you know, you drive through and all you see is just rows and rows, miles and miles of corn or whatever that you know is grown in those areas. Same thing here, except it's sugarcane on the way down. So we're heading down, oh 90. And boy, we must have seen. I tell you about maybe five alligators that didn't make it across the road, Unfortunately, beautiful animals, but they loaded, loaded with alligators. So we have them around here too. You know you don't see them as much, but we have. We have plenty alligators here. You go down there and you just, you're gonna see an alligator Because there's water everywhere. You drive slow and you're gonna see him sitting out in the sauna or the head sticking above the water, or the unfortunate ones that that don't make it across the road.
Speaker 2:So anyway, let me ask you this so, while we were down there and so we were talking, we had a friend that just moved down from Michigan, and so we're talking about the difference. To him, this is culture shock, you know, and in particular he's saying you know, with the food he says man, he says everything is just a specialty. And you know, he says man, I'm intimidated, I want to cook for. Somebody says but man, I don't know how to cook. He says, and at back home he says you know we eat, but I mean, eating is just not a and cooking is just not this real big, big deal. You know, and look, I'm sure there's specialty dishes for every area that you live in and it's probably wonderful, and just the people where you are know how to do it and whatever that is, I'm sure that happens. But but here in the extreme south, when I say you know, always go back to the, the I 10 corridor a little to north of that and everything south of it, it's a whole different world. I tell you what thing. And for instance, so we were, we were chatting and he made a comment about all of his did kind of made to comment about how, down here and correct me, send me an email, if it's the same thing what I'm going to say, if it's the same thing where you live.
Speaker 2:But down here the guys or the husbands pretty much do all of the big cooking. If it's going to be, if you have a weekend company coming over, generally the husband, the guy, they're going to do the big cooking, whether it be, you know, it could be gumbo, it could be Jambalaya, it could be crawfish bowl, crab shrimp, shrimp at to say whatever it's going to be for the most part Down here, the guys making that dish, that they're going to make it for the company, whoever's coming over, and it's a big thing, you know, it isn't like. You know, you just get up and you're cooking would have you have your buddies over, whoever comes over, and y'all chop all the ingredients together. It's really, it's fun. It's a lot of fun and you spend some good time with some friends. You know, get just just to kind of set aside all of this nonsense that's going on right now and just enjoy some cooking. But here's the time, and this is what the wives like.
Speaker 2:Again, generally speaking, down here there's exceptions, but generally speaking, guess what and I mean in my case too, when I cook, I cook a lot, but I want, when I cook, I clean my own mess Dishes, the pots, the pans, everything. And generally that's the case too with with the husbands or whoever's doing the cooking. Not only they're going to do the cooking, but they're going to clean up their mess. And fortunately, you know what, we have good wives. They jump in and help. I'll get, I'll get this little stuff over here, as long as you're not having them. You know, these big cast iron pots and pans and and all, and we tend to make a big mess. I mean, we're just messy. You know, women can cook and and they, you know they make a little spot here and before they grab a rag and they cleaning up and not us, we just, you know, but as long as you have the reputation that, okay, I'm going to clean my mess and you're not going to see anything, then you know you don't get any flack about it and it's.
Speaker 2:But it's interesting really that that down here the guys, the husbands, they're all into cooking, they're all into cooking their recipes, the way that they do it, and you know. And then you get over here and you start cooking and one of the guys, hey, no, no, no, you can't do that. You don't do that. Let me show you I do mine and and what you know. So, but that's what the evening is like, or the whole day, rather, and so, anyway, let me know, if that is the case, where you live.
Speaker 2:And when I say you live up north, you know what I mean A wave from here north of itin, you know. So give me some feedback on that. Is it the same thing? And I'm not talking about so? I know that some of these northern states, man, you guys have the deer hunting. You know all of that and I can understand. I can appreciate. Maybe your wife isn't going to dress the deer. They aren't going to, you know, fool, with all of that.
Speaker 2:I'm talking about just a big dish for company that's coming over. Is it something that you guys do or is it? How does that work? So anyway, drop me a line here, tim at the golfcoastfoodshowcom, drop me a line, let me know, let me know what you think about that. You know what I come across. Just an interesting little fact and you know what you know. It probably will never be useful to any others, but I found it really interesting.
Speaker 2:I don't know, maybe it is so when you're getting eggs and you're buying eggs, I always wonder is there a difference in the taste of a brown egg and a white egg? I don't know. In my mind the brown egg tastes better. It's like we were talking about a while back about the jambalaya. You know, jambalaya doesn't have to be dark, but to me it tastes better, tastes a lot better when it's when it's dark. So we put the kitchen bouquet in it and darken the rice up and to me it just tastes better because it's dark. But same thing with the eggs. In your mind, at least in my mind, you know the dark egg I don't know.
Speaker 2:It tastes better to me, but according to the professionals there's no difference. It's just this type of chicken. I think it comes from the breed of the Rhode Island red. They lay brown eggs and in other ones, you know, they lay the white ones. So I don't. They tend to be bigger. I know that, but here's the fact about it. So here's some interesting facts.
Speaker 2:So if you're grading eggs, so at the egg farm, let's say, and someone is grading the eggs to determine, okay, what goes in this batch from these chickens, where are we going to put them? Are they in the double A grade? Are they in the grade A or grade B? And how do they tell? So they get these, this certain batch of chickens it's laying. They'll take sample eggs out of the batch and then crack them and put them in, I guess, a pan, a plate, a bowl, whatever they use, and a double A grade, grade, double a. Okay. When you open it and you crack it let's say, you crack it and put it in your pan what you're going to notice is the white is very small and it doesn't tend to run out all over the place. It's thick, a thick white, and the yolk itself is big and it's perky, it's standing up, you know, and it's got that good yellow. Look to it, that's a grade AA, double A grade AA egg. When you see that, now what is a regular grade A, grade A egg? Well, here, if you crack it in the pan, you're going to know.
Speaker 2:Do you ever notice when you open an egg and the white it just kind of falls out all over the place? You know, it's like three times the size of the egg it should be, you know. And then there's a little bit of the like a white watery substance that comes out, you know, just a little bit. And the egg is the yellow. It's not that perky, it's kind of laying. It's got a little dome shape to it, but nothing really major. And then you have the grade B egg.
Speaker 2:That's the egg. That's the egg that when you open it it's like a watery substance, the white it just kind of runs, you know all. And then you're left with some more white, a lot of white, but it's kind of thin. And then the yolk itself is kind of flat, you know, it's just kind of no real dome to it, anything, I don't know. That's the kind of egg that you might not get the real good taste out of. But so evidently there is a difference. You know, in the eggs. I know the professionals, they know all of this already. So I'm going to look at that Next time I go to the store. I'm going to buy and I'm going to compare to some chickens that people raise, and then I'm going to get the store bought. I'm going to get the double A grade and if they have a B grade I don't know if I've seen a B grade, I don't know, we're going to have to see and then I'm just going to get the grade.
Speaker 2:A and then compare them and see if what I'm, what I'm reading here, is correct. So I don't know. Let's see what happens here. Guess who I'm going to have on in just a moment. You know, cajun Gary Pokey from Down in Gallagano. So he has.
Speaker 2:He was telling me the other day. He called me, said Tim, he said I'm cooking spider legs, the spiders Remember, we talked about that last week. That's the. You know, when you get the shrimp heads and you take the, the, the, the head off, and then you take the shell off of the head part. Now you just left with these legs and the fat and a little meat in there, and he fried some up and he was telling me about it and I said, man, I'm just gonna, I'm gonna share that with you guys. And so then he calls me with another one about a mushroom recipe that he made. I said, okay, I'll tell you what. Just hold that Over the weekend, I'm gonna call you or you call me and I'm gonna have you on the show. You tell us all about it because you're always cooking something really good. Let me know about it when you, you know, over the weekend. So that's what he did. I'm gonna have him on.
Speaker 2:Well, we're gonna see if we can make this magic again happen. You know, with technology I'm gonna have him as soon as he calls in. I'm going to. I'm gonna just, if we're talking about something, as soon as he calls in, we'll just end that little conversation and we'll go straight into what's happening down in Bayou Country with Gary, all right. So, look, we're gonna let me see if I can get him now and we'll pick up right there, all right? Well, guess what Polky called in? He was. We were supposed to. Polky, you were gonna call a little bit early. I know you're not on a time schedule, but anyway, what were you tied up with? I bet you were doing something fun.
Speaker 3:You'd never believe it. I was on the dock with my little granddaughter and son-in-law. They set out some crab nets in Bayou LaFouche. She's got a little 14 foot boat with a 25 Yamaha on it, so they caught a couple dozen crabs. But they were on the dock and they come back and instead of balling crab they went to the little ice cream parlor to pick up hot dogs, hamburgers, boudin balls and what else they had nacho chips just. And then we was on the dock eating and I told my daughter man, I forgot, I was supposed to call Tim, I was supposed to call him. So yeah, I was wrapped up on the dock with my son-in-law, my daughter and my granddaughter.
Speaker 2:Oh, that's one. Look, there's no better way to spend time than that. I'm sure that was a wonderful evening. Now you had everybody following you. You went and picked up hamburgers, some hot dogs, some chips and you said Boudin balls. Now, remember, polky, we have listeners all over the country, all over the world, people listening, and I know some are gonna say what's a Boudin ball? So, briefly, while you said it, let's clarify it what's a Boudin ball? What's Boudin?
Speaker 3:Well, boudin is what you cook. It's almost like a rice dressing Some people don't put that much rice and you season it well with. You grind up whatever it is pork or meat and then you season it good. Then you'll wrap it up in a ball and flour it and deep fry it and then that's a Boudin ball.
Speaker 2:So if you like, to, eat in Boudin.
Speaker 3:I don't know if people has eaten a hog head cheese, but not one with the ears and a bunch of little towel or pieces, and it's something like good hog head cheese made with good meat. Well, that's, you do that and then you add a little rice to it and then you make it in a ball and you coat it with some kind of bread dressing, dried breadcrumbs or whatever, and deep fry it and that's a Boudin ball.
Speaker 2:And regular Boudin is just in the casing right.
Speaker 3:Correct, and it's like a sausage. Okay, that's right. Well, it's wonderful, I thought everybody knew a good Boudin ball.
Speaker 2:Well, you know, everybody should, because they're delicious but we have to clarify for all of our listeners everywhere else, so great. So you the other day you called me and we were talking and you said, yeah, I'm making some spiders and of course I know what they are. And I said, man, I'm gonna share that with everybody on the next show, and I did. But since I have you on, tell me a little bit about it again. How do you do it and how did they turn out? What is a spider? What is it?
Speaker 3:The spider is the legs, the little piece of meat that stays inside the head of the shrimp along with the fat and what you do. You'll take it just like you peel a shrimp. Or once you break the head off, you take that shell, bother the legs and you peel it off. Then, right behind the eyes, you're gonna cut those eyes and a food bag that's what a food bag is and you pull that out, which leaves you with a little bit of fat and a piece of meat and the legs, and then that's your spider. You take that.
Speaker 3:You don't pass it in no kind of wash, no egg wash and nothing like that. You just pass it in your flour and fish fry mix. Some people use just flour, some people use just fish fry or whatever cornmeal. I use flour and fish fry, half and half ratio. Then you deep fry it. I do it on a frying pan, because I'm by myself, so I just throw it in there the longest you're gonna cook. It is about a minute, but you got each depending on the temperature. You grease you don't want it too hot, right, you want it to get golden brown. And the legs you want the legs crispy, because you're gonna be eating that it's gonna be like eating little crispy things that you're eating.
Speaker 2:It's a delicacy, it really is, you know. I think that what happens is you know, for years, I know you know, people that know how to do it have been doing it. Now restaurants have made this into appetizers and they make them in a charge, which is wonderful. That's okay, because we want everybody to experience this type of food, but it really is a delicacy, huh.
Speaker 3:It is. A friend of mine came down and he bought a hundred pound shrimp and we broke the heads. I helped him break the heads and he's gone back to Atlanta, georgia, and I said, man, I got to get some spiders out of this. So while we break the heads on a little bit and he'd ice them up because he had some orders to bring back to help him. So while he was doing that I said, well, let me get a few spiders.
Speaker 3:And I ended up with three Ziploc bags of spiders. So I froze them. And then I had one of them. I didn't put in a Ziploc, but one, enough was to fry for him to try, because he'd never eat them. He said he's never eaten that before. He was amazed. So you can just put them in a Ziploc, freeze them. And that's what I did. I took some out that I had froze. It was like two weeks. They went to freeze them. I got a sack of oysters. So I was frying some oysters for my son and I said I'm gonna throw some spiders in there. Well, the spiders went before the oysters.
Speaker 2:Sure, wow, I wonder, did it pick up some of the well? Did you did the oysters? At the same time you said Two different parents. Okay, I was wondering, boy, that would have been nice to pick up some of that oyster flavor, you know.
Speaker 3:No, I'll tell you what I did, though he talked about the oyster flavor. I had about a dozen and a half oysters left and I had four crabs that I picked the meat out of. I said, man, I'm gonna make a stuffed crab. And instead of using egg, I blended the oyster in with the onion and the seasoning and then I mixed that with the crab meat and I stuffed it in a crab shell and I put the Italian breadcrumbs on top and a little bit of cheese mixed in it. I like to put a little Osseago cheese in it just to give it a little wild taste. You know, and it was amazing, I said look, oysters in the stuffed crab, it's come out like a little oyster bang.
Speaker 2:Oh, I like that. You know, I'm gonna tell you that's the beauty of having all of these delicacies the shrimp, the oysters, the crawfish, the fish, you know the everything and you can experiment with it and make nice new little dishes and stuff.
Speaker 3:Wow, Well that's a new dish for me. I've never done that before. I guarantee that.
Speaker 2:Nice, nice. Now, speaking of dishes now and this may not not be new to many people, I don't know, but but you were telling me about a mushroom dish and it sounded really, really good. What did you make the other day that you were telling me about? And I said, poki, you got to come tell the people, come tell everybody about what you make it down on a pie.
Speaker 3:And look, we've been doing it for a while. You get four of the Bellarmus mushrooms. You get the baby Bellas.
Speaker 2:Okay, baby, you can.
Speaker 3:Bob. You can, bob, but select the pack to try to get them as uniform as you can. I like the baby Bellas, but I like kind of the bigger ones of the baby Bellas, not the baby baby ones. So I pick up my packs. So you got. You got your mushrooms, then you stuff them. We got stuff those mushrooms. So you know, you break the stem out and you can save the stem to smother down and put a dish, but you break the stem out. You got a little hollow mushroom.
Speaker 3:You take a piece of aciago cheese not has to be aciago, it can't be pormesan, it can't, you know, aciago, okay, the same flavor. Take a little piece of aciago cheese and you put that in the bottom of the house, the crown of the mushroom, whatever you call it. And you put that at the bottom little piece. But you want a nice sauce. You know it's the melting side, that mushroom. Then stuff that mushroom. You might say, well, what you're going to stuff it with, you pick, you make the call. Now I'm going to tell you what I've stuffed it with. I've made, but like we make them shrimp balls, whatever you can do, grind up shrimp with season and crab meat. You can stuff it with that. But the easiest way to do it, you go to your supermarket and if they make fresh sausage, like I know, y'all have rousers up there by UTEMP. Right.
Speaker 3:You've got the green onion sausage, but out of this case you want it loose. Say can, can I get a pound, two pounds of green onion sausage? But not in the case.
Speaker 2:If it's not. If it's in the case, you can just go ahead and pop it out of there if they don't sell it.
Speaker 3:You can, but look, if you tell them you don't want it in the case, it's gonna be fresh and they're gonna make it for you.
Speaker 3:I got you, okay you know, that's why I like to get it out the case and you tell. Or you can just get Jimmy Dean sausage already wrapped up with the breakfast sausage. Jimmy Dean sausage Now that's pretty good too, really. So whatever you want to stuff it with, I've gone either way. When we're doing a big scale, you should use a green onion sausage, because you could get a lot made and you didn't have to pull them out in little packs.
Speaker 3:But let's say you're doing it at home, you want you to Jimmy Dean sausage, so you put your piece of osteological cheese, you take a spoon and you're going to spoon out the Jimmy Dean sausage inside that mushroom and you go, you're gonna make a little, a little crown. Then you're going to take that, that mushroom and you're going to pass it in Italian breadcrumbs. You're going to roll it and it'll stick to the outside and then you put it in the oven. You put it in a pan, put it in the oven with a little olive oil drizzled on top of it and you bake that thing until it, until it's cool. You know, I mean you can be able to tell brown. I wrapped them with bacon. I mean you just how you say that? Just experiment with it?
Speaker 2:Do you spice it? Do you put any seasoning on it? Or just salt and pepper? Or to taste?
Speaker 3:I do not put any seasoning on it. The Jimmy Dean sausage is already seasoned and the green onion sausage usually has enough seasoning but. I mean again to each his own.
Speaker 2:Sure.
Speaker 3:Each his own. You know you spice it up the way you want. Best way to do it is take a little bit of that sausage, fry a little piece on the side of it no green just a little little olive oil on the bottom of the pan and just cook it. Taste it so you know what. I might want to add some black and red fish to it. I might want to red the bathroom, whatever you want. I get a lot of salt and pepper and stuff like that. No, you just scoop that in there. It's very easy here to make and people are amazed If you have people coming over and you serve these stuff mushrooms and very little time to make it they're going to go nuts and it's better than one of your bodies already stuff because you know what you put in it. You got fresh stuff that you put in it.
Speaker 2:I love it. I love doing stuff like that. We have company over man. I love to have to some nice appetizers out. I'm going to definitely do this. And now the key I've done stuff, mushrooms with all kinds of things. I've never tried the Jimmy Dean, but that sounds really I don't know. That sounds promising. But the key to you is the cheese. The cheese is the key right.
Speaker 3:Whatever you put in Asiago cheese and you want to pick out mushrooms that, it's almost like you can pop them in your mouth. But, you don't want them so small that you don't have anything in it. You can have some small ones, and you've seen that in the packs. Sure, you got big ones and small ones. So the big ones is for the big people with big mouths, and the little ones, you put them on the side, for the people with the little mouth. So that's how you do that.
Speaker 2:Nice. Well, I'm going to try that for sure.
Speaker 2:Now let me actually ask and I know you can answer this question, you know, in 10 different languages if you want to. It's so easy. But for people wondering and I don't put you on a spot with this, but people, because we're talking about the spiders, okay, and we have a lot of listeners up north and I love the feedback we get from them and the questions and, coincidentally, we had the question of how do you know If you, if you, have an IQF shrimp. You know IQF is not the end of the world, it's not a horrible shrimp. But isn't it true that if you're gonna do it's gonna be hard to do spiders With IQF shrimp, simply because the the legs get broken off after being frozen, like that is is? Is that one way you can tell if it's been an IQF shrimp?
Speaker 3:Yeah, that that is time, because once you freeze it like you say, the legs will break off and you can't tell until they start to Frost them correct, and that's what. That's what's. So I'm not gonna say scary, but it's misleading, because that IQF shrimp looks beautiful, because it's a quick frozen that as soon as you catch it is.
Speaker 3:Instantly quick freeze. You know so when. When you think About fresh shrimp frozen, that's fine, but if it's frozen for a little while, then it's tearing down, it's breaking down. I might not show up as soon as you can frost it. That thing has a shelf life that's so short that it'll start turning black by the head and you can tell so. It just starts decaying so much quicker than another shrimp.
Speaker 3:So it does you tell you go to, you go to a supermarket. It's hard to tell because it looks beautiful. You know they won't. They'll, they'll have them probably Still frozen in the back and they put them in the box and they're still cold in there and they're not sure. It's hard to tell.
Speaker 2:I tell you what you can do. Do you know how? A lot of the supermarkets now I'm not sure how they do it elsewhere, but they'll have the ice chest sitting in front of the the case and they'll have, you know, the, the IQF shrimp. But they already defrosted they in they in ice water. But but one way you can tell you take that net or whatever they have in there, scoop them back a little bit and if you see A half a million legs sitting at the bottom of that ice chest, that's IQF shrimp for sure and IQF is dealt with enough, IQF no, so yeah the, the, the actually quick frozen is what we're talking about and, in itself, right, pokey, there's nothing wrong with it in itself.
Speaker 2:It's just if you're getting Sometimes you know, and and here's why I'll tell you why the question come up, pokey, is it was a question of not so much Is it IQF, but is it, is it a domestic shrimp or is it a foreign shrimp? And and people want to know that. And how do I tell the difference? And the reason why it was it was kind of brought up like that is because you can go to the supermarket right now, you can go to supermarket near you and you you right there in shrimp world, um, and and what you'll see? You'll see a pack of frozen shrimp. It'll say golf shrimp, it'll say wow, caught. And and even it may have a stamp of the picture of Louisiana, they may have A cajun name on it, something like that.
Speaker 2:But when you read define print, it's a product of, I don't know, vietnam, china, what have you? And and look, I'm not saying there's anything in itself wrong with that, but if people want to know, in other words, it's very, very misleading. You know, and, and that's what the caller, that, that's what the email was about is how do I know you know? Is there anything else to look for? I guess pokey is just redefine print, huh read the labeling.
Speaker 3:That's that's exactly correct. You got it down pat. Yeah, Because it's golf.
Speaker 2:The golf. It could be the golf of vietnam, it could be the golf of china, it could be the golf of Bangla desh. I, we don't know. Your golf is a golf.
Speaker 3:They caught so many people you hear about it to where they. They were importing shrimp and packing them in their boxes.
Speaker 2:Yes, they're their boxes.
Speaker 3:And then they got a couple of companies got to where they they. They got fine big time for doing that, you know, yeah, so you got to read the fine print. The labeling should tell everything. Best thing to do is uh, you know, it's by fresh, you know, give it all to go.
Speaker 2:Oh, I tell people all the time, I tell them, uh, it seems like every show I tell them come down here right now and and you know who I'm talking about erin, down here past christianne harvies. He's a friend of ours and let me tell you he is bringing in some gorgeous Shrimp. I'm, they are just beautiful and I just, oh, he's doing really well. But the problem is and you know is is you have competition. People don't understand the difference between the fresh and and then they go, they go, go see some, uh, iqf shrimp and they like what. That's the same thing.
Speaker 2:Well, no, it's not, that's been frozen a long time. It's from thousands of miles away. This was swimming hours ago, you know. Oh, that's correct. So, yeah, I and you. Evidently you said you had a friend come from Atlanta. Uh, I tell the listeners all the time. You come down here, you can email me, I will set you up With with a shrimper and I guarantee you you you'll come down here, load your ice chest up, go home and sell three quarters of them. It'll pay for your trip. Your trip and all your shrimp are free. Is that right, pokey?
Speaker 3:That's correct. That's exactly. People do that all the time.
Speaker 2:I. I'd love to help and look it would be helping the shrimpers, so yeah, and then we break the heads for him.
Speaker 3:You know, we, we had it all iced up, individual weighed up, and then they were sent down there. And so these people, they, they end up with a deal. Now he, he charged a little more to cover his gas and expense coming down. Sure, but I mean they got a deal. He gets a deal, gets to come down a visit and go fishing and and uh, so yeah, I get you some orders together. You come down and, uh, it'll happen.
Speaker 2:I guarantee you it would be, it would be a pleasure To uh, and we've set a few people up already, and so if you're listening out there and and you want to call out, the shrimp are rolling right now, then big ones are coming in right now. Up pokey.
Speaker 3:They are. I talked to my son. He said daddy don't want to quit. That's how he told me that he says he don't want to quit. He said I'm by myself on the boat. He said I can't keep up. He said I've got big shrimp and uh, so they, they try on the retail as much as they can Because fuel is so high and the sheds is just Uh, they got so much shrimp that they they can name their price and you know how that's gonna go. They're gonna try to get it as cheap as they can.
Speaker 3:So but anyway, yeah, but they got a lot of shrimp right now.
Speaker 2:Well, if you're listening, I'm telling you you you're listening to somebody right now. He's got connections that that unbelievable he could supply Pocky, you could probably supply half the country with the people you know.
Speaker 3:So I don't know about that. Come on, that's a little big yeah.
Speaker 2:Well, you know, it's relative a couple of people filled up.
Speaker 3:The rest for sure, yeah there you go.
Speaker 2:Well, look, thank you for filling in on that information now.
Speaker 3:Yeah.
Speaker 2:Here's here. We did a while back, pokey Uh, this was a recipe of your wife. Uh, joyce had a recipe of the bread pudding Uh, that she did, um, that was bragged about all over the place. You told us a little bit about it, you gave us the recipe, um, and we, we, we wrote it, I made it. I think we have it on the website. But there's a certain aspect of this recipe that just sets it off the charts. And so let's start by saying it's because we don't want to go through the whole recipe, but let's let's say that the average person knows how to make a bread pudding. Okay. So so pokey, the, the, the average listener out there they made a tray, a pan of bread pudding. It's ready to go in the oven. How did they get the, the Brennan's recipe? That's even better. How did they do that? Uh, pokey.
Speaker 3:Well, you follow the recipe and then, once it's in the oven and Joyce would never tell anybody her secret, but it's a Brennan's recipe you can go and probably YouTube and all over now you can get these recipes. But this was given to her from somebody that good friend With Brennan's so I did.
Speaker 3:This is probably 25 years ago that she got this recipe. So she started and she experimented with it. And you do the recipe, follow it to a tea, and then you know how you bake your bread and you ready to get golden brown on the top and things like that. And she'd do that. And well, after the bread pudding gets golden brown, and then you want it, you want to cook, she would take it out. She dumped Cream, heavy whipping cream, on top of it and butter. She put butter on it, but I mean I don't know how much, but she put dabs of butter all around the top of that bread pudding. And then she come with sugar On top of that butter and just just she sprinkled sugar all over the top.
Speaker 3:Now people gonna be saying, man is we already put sugar yet, but she put this on top of it and you're gonna see why. Then she put it back in the oven and she let it start cooking again and this thing here would start making caramel the heavy whipping cream, the butter and the sugar. The longer you leave it in, the more caramel it turns to. You wanted to start sticking to the side and maybe she would even say I Like it burn, I want to burn, I want to burn and the edges would look like it burn and you had to scrape. It was like getting candy on the sides but man, it made hub red pudding the best and that that was and love. My four dear wife is dead now and she's probably hanging for seeing this to the nation that I gave her secret away. But you can't take it to the grave baby. You got to let the other people do it, that's right.
Speaker 2:Well, I did it poke. I'm gonna tell you, I would carry made it and I'm gonna tell you something, it truly is. It's a very different taste when you taste and you know, you know your bread pudding. And again, like you said, this is Brennan's from Brennan. I mean, brennan's family is just, you know, they're restaurant everything in New Orleans, first class, so that their recipe, so it's his recipe, their recipe, you can go online, get Brennan's bread pudding and then At that step, just like pokey's at start with, just what he said if you have to rewind the show, rewind it, do that. I'm gonna tell you, it is incredible, it really is good.
Speaker 3:Yeah, that's what she said when it looked like it's cooked, you take it out and you dump that heavy whipping cream with butter and sugar. And then she said, now I'm gonna go ahead and work my candy on top, and that that's what she would do and it does, and then and she'd bring this to we get, get together this, and she was known for her bread pudding a girl, I'll tell you yes, indeed yes, and I'm thinking that's all she did.
Speaker 3:Now she might did something else that I didn't know about, but From what I could see and they'd always tell it hey, burn mine a little more. Okay, I should be with teller.
Speaker 2:It. You know what a lot of things taste better when they. You know, a son-in-law was making biscuits this morning for breakfast and he said how you like your biscuits? I said I said brown them top, bottom sides, make them all brown. And he's oh, I like mine, like that too. So he put them back in the oven and and brown them up some you honestly think Ron would have told you that he didn't like them burn?
Speaker 3:Say look, I like a burn. See, get me too.
Speaker 2:Yeah, well, he's a good boy, he's a good guy. So, all right, well, I tell you what poking this was, these few little things. So we got the, the mushrooms, though that's, that's a wonderful keeper, I'm gonna. I'll take and put that on the on the website also, the the spider's water jokes to like that.
Speaker 3:Okay, it's very good you put a little bit cheese in between, like after you ball your artichoke. Oh, you told me about that, yes, they can put some cheese, and then you can put a Gemini sausage or whatever thing you want to put between the leaves and then you wrap that thing with the Dusted, with that Italian we call Italian bread crumbs yeah and then you put bacon on top of it and you bake that in the oven and man, it's just that, I see I'll go cheese.
Speaker 3:Has you gonna see? My daughter said I hate it when you start eating that cheese. Things like you wouldn't believe, but man, it tastes good though it does.
Speaker 2:It does it, does man? Look, I tell you what we have a lot to put on the website to that way everybody can go back and Boy, I tell you what. Let maybe next time I hear from you, let's talk about that artichoke, because stuffed artichokes is. I don't, I don't know if it's a regional thing. Is that just a? Is that a regional thing around? You know, you know.
Speaker 3:We do it. It's almost like melly-ton. You know you, everybody correct that. I love, they love it, especially like Up in the New Orleans area around the French market you had a lot of Italians and man, they do, they love this stuff. Artichoke, yes, and my mom from since I'm a kid, we do it. And, boy Tim, you gonna love this recipe because one of the ingredients that we ball it with is a Little liquid crab crab you know I love that and everything.
Speaker 2:Well, look, okay, that's the next one we do. Next time you get a little time and I know you're so busy fishing and crabbing and Fishing and eating good food that you know you don't have time for your little friends sometimes. But Anyway, listen, thank you, pocke, for your time again and the the for all the listeners out there. They, they love hearing stuff like that. This is unique stuff that we get to learn, that we get to do. You know, you don't just hear this everywhere. And it's little stuff. Of course it's a little recipes, little things, but they so good, they so good and it's so good to share with your friends, you know.
Speaker 3:So but, like I said, you know, if you're not gonna use a gem of Dean sausage, go to your grocer and get him to get you some fresh Sausage, green onion sausage or whatever kind of saw you know what sausage you like and stuff it with that. That's the algo cheese person. You put that Italian breadcrumbs, you roll that on top, you bake that in the oven with a lot of all the top man that thing and you don't have to use the Casa Maca, whatever you call it, all of it.
Speaker 2:Hey, now wait a minute, those Let me take. Go buy you some poking now. I went on an olive trip to last week.
Speaker 2:You can't. But when you eat this olive, let me tell you something. It's, you know, you take, you have a martini or something and you and you eat the olive afterwards and it's like I know. But but these things, I promise you, you take one out and and you're not gonna eat just one man. It's, it's so buttery and and and it's firm, but yet it's got a little crunch to it. Oh man, these things are great. So it's different from any olive I've had, i'ma tell you, and they very good. So go get you some.
Speaker 3:I am gonna try. I'll look at Walmart, but I forgot the name of it. You got so many different ones. Yeah you probably have it at Walmart.
Speaker 2:I don't know. Well, maybe I know Kerry has?
Speaker 3:I looked on line man. It's him a 30 something dollars for a jaw.
Speaker 2:Yeah, no, these aren't. These are maybe. These are maybe six dollars, a jaw or something like that, maybe, but they good, they worth it. They worth it to try. You know, really, if you, if I'm gonna use an olive in a recipe, it's gonna be that that olive, that's for sure so anyway, I am a friend. Thank you so much for joining us and. The next time is gonna be the artichoke. Okay, we'll talk about that.
Speaker 3:I know our friend Jordan is listening Uh-huh, and I promised him and his wife that I would stuff some artichoke. But if he's listening, jordan, the artichokes are so ugly at the store right now it was not in season. They draw it up and I'm not gonna come over. But next time they're pretty artichokes, I promise you, jordan. So I'm gonna stuff him in his little wife.
Speaker 2:Oh, beautiful, you're beautiful, beautiful, all right. Well, hey, keep me posted on that too, because I know that the you had. You do have to get them things in the right season, just so they. You know that they open up when you cook them.
Speaker 3:Yeah, they gotta be fresh. You look at them and you go over there. If the leaves is up against each other and it's a tight rose, you know, like a bud that hasn't opened yet, that's what you want. If it's out and the leaves are pointed straight out and they already that's it, that's right. You don't want that, oh, you don't want that thing, that's the one they have. So I say I ain't put that Right again.
Speaker 2:so well, we're gonna do a artichoke school 101 Next time we we get together. So good, okay, my friend, thank you so much for your time. Thank you for joining us. Okay, okay, yes, bye, bye. Oh Boy, what a nice guy, what a nice guy. So listen these.
Speaker 2:I'm gonna do my best to have these, these little tidbits, the recipes that we talked about, the name of the olive, that was on last week's show, but I'm sure it's on the website by now. Try some of these things, man, I'll tell you what. This little thing with, with the, with the oh, what was it? I forgot what. What kind of? Oh, what was the thing? Boy, I'm at a loss now of what he made, what we made, the spiders. He had the mushrooms, I'm sorry. So so the mush, it was the baby Bella, that's what it was, the baby bellows, not the little bitty bitty ones, one's a little bit bigger, and I'm have that recipe on the site, maybe tomorrow, the next day, and then you can try it yourself, see what you think. So Thank you once again for joining us. What a great show. We enjoy so much being with you. And in the intro and the outtake, guess what we get to listen to Tipa, tina always, thank you for joining us again on a golf course food show. You, you.