Bring the water and milk to a boil then gradually whisk in the cornmeal. Cover and let simmer for 5 minutes, stirring occasionally. Add the pepper, salt & butter and whisk until butter has melted. Add the cheese and stir lightly.
Sauté the onion, poblano pepper and garlic until the onions are translucent. Chop 1 Cajun sausage, add it to the onion mixture and sweat until oils start to come out. Deglaze with chicken stock and boil until reduced by 25 percent. While reducing bake or grill the 2 remaining sausages, cut them into coins and set aside. Add thyme, milk and cream and continue reducing until sauce thickens, 10-15 minutes. Stir in cooked crawfish or shrimp and butter. Remove from heat and add salt, pepper and cayenne to taste.
In a bowl add a single portion of grits. Spoon over the crawfish cream sauce, top with the sausage coins and chopped fresh parsley. Serve and enjoy!
Sauté the first 6 ingredients in an oiled saucepan pan on medium heat for 3 minutes. Stir in the remaining ingredients and simmer uncovered on low heat for 20 minutes, stirring occasionally and adding more water if needed.
To make the Spicy Joe Sandwiches, spoon the hot meat sauce on the bottom of a bun. Add 1-2 slices of pepper jack cheese and place under a broiler until cheese has melted. Top with fried or pickled jalapenos. Serve and enjoy!
Make your marinade by combining all ingredients in a bowl and mash well to incorporate flavors.
Place wings in a large zip lockable bag. Pour in the marinade and seal bag. Shake, massage, toss, manhandle, and roughhouse that chicken to get it all evenly coated. Push the air out of the bad and reseal. Refrigerate for two hours hour. Remove wings from bag and lay out on a baking pan. Let rest for 30 minutes.
Combine all ingredients in a saucepan and bring to a boil. Remove from heat and allow to cool completely. Place with pork in a large container making sure that brine completely covers the pork. Cover and refrigerator for at least one day, but no more than 2 days.
Salt and fresh ground pepper
In saucepan over medium heat with olive oil, sauté onions, ginger, jalapenos, red bell pepper and cumin for 5 minutes. Add spiced rum, let cook for 1 minute then add lime juice and chicken stock and cook until reduced by half. Add pineapple and sugar and continue to simmer until pineapple has softened and most of the liquid has reduced. Remove from heat and add cilantro, rehydrated cranberries and season with salt and pepper to taste.
Remove pork from Brine and rinse thoroughly. Season with Brazen’s Barnyard Dust or your favorite BBQ Pork Rub. Place on grill over direct heat, rotating to create a sear on the loin. Move to indirect heat and add 1 chunk of Pecan or Fruitwood on top of the coals. Close the lid and allow pork to smoke for 35 minutes at a grill temp of around 325 degrees. Cook pork to an internal temperature of 135 for medium (recommended) or 145 for medium-well. Remove from heat and allow loin to rest for 10 minutes. Slice pork into ¼ inch slices and place on plate, top with Chutney and serve. This dish is fun and easy to prepare and will definitely wow your family or your guests.