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In my many experimentations with the taste of food, the majority of which are unsuccessful, there is an occasional success.

I like BLT's, particularly as a brunch item. Here's what I tried and liked today. As you are layering the components on to a nice piece of toast, when you place the tomatoes and add a sprinkle of salt and pepper, also add a sprinkle of Paul's Magic Salt Free Seasoning All Purpose Blend,

This seasoning also makes a unique taste on freshly made pop corn.

Comments?

Seems like there should be a fried boudin patty on something called a Cajun BLT.

I am a big sausage fan as well. Bought some made with pork and dried tomatoes today. Boudin is a little scarce here in the high desert.

Schuarta wrote:Boudin is a little scarce here in the high desert.

Why not make your own. You don't have to stuff it into casings. This is Donald Link's recipe:

Ingredients
2 lbs pork shoulder, boneless, cut in 1-inch cubes
1/2 lb pork liver, cut in 1-inch cubes
1 onion, chopped
2 celery ribs, chopped
1 poblano chile, chopped
3 jalapenos, chopped
6 garlic cloves, coarsely chopped
4 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
1/2 teaspoon curing salt
1 teaspoon cayenne
1 teaspoon chili powder
7 cups white rice, cooked
1 cup parsley, fresh chopped
1 cup scallion, chopped
4-6 feet sausage casings, rinsed (optional)

Directions

1 Combine pork, liver, vegetables and seasonings in a bowl. Cover, refrigerate and marinate for 1 hour or overnight. Place mixture in a large pot and cover the meat with water (by 1 to 2 inches). Bring to a boil, reduce heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
2 Remove pot from the heat and strain, reserving the liquid. Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind. (Or chop with a knife.).
3 Place the meat in a large bowl. With a wooden spoon or rubber spatula, mix in rice, parsley, scallions and the reserved cooking liquid. Stir vigorously for 5 minutes. (Mixture will look very wet, and it's spicy. After poaching, the rice absorbs the moisture and much of the spice.).
4 At this point, you can feed the sausage into the casings. Poach the links gently in hot (not bubbling) water for about 10 minutes, then serve. Alternatively, use the mixture as stuffing for chicken, or roll it into boudin balls, dredge in bread crumbs, and fry in hot oil until golden brown.
5 *Curing salt contains sugar, nitrates and agents that help preserve the meat. Regular salt cannot be substituted.

You're on. I will give it a try and report back. Have to pet/house sit for daughter #3 for three weeks - either there or when I get back.

Schuarta wrote:In my many experimentations with the taste of food, the majority of which are unsuccessful, there is an occasional success.

I like BLT's, particularly as a brunch item. Here's what I tried and liked today. As you are layering the components on to a nice piece of toast, when you place the tomatoes and add a sprinkle of salt and pepper, also add a sprinkle of Paul's Magic Salt Free Seasoning All Purpose Blend,

This seasoning also makes a unique taste on freshly made pop corn.

Comments?

That does sound good. But I think a Cajun BLT would really be made with the normal BLT ingredients except for substituting bacon with thinly sliced, crispy fried andouille sausage. Or, even better, frying a slice of Wayne Shexnayder's andouille loaf (andouille filling shaped like a brick).

i've tried to find pork liver in the last four states i've lived: maryland, utah, louisiana, and mississippi and can't find it. i've used beef or calf liver for my boudin but wondering if anyone knows if there's a difference between that and pork liver and, if so, what type of place carries pork liver? i've even looked in mexican markets in utah that carry stuff like chicken feet. thanks.

I'm pretty sure Rouse's carries pork liver. Although it is frozen, not fresh. Why not ask a butcher?

Try Asian markets, as pork liver is used in Chinese cuisine...but a previous poster is right. I can get pork liver at my local independent supermarket, as well as at local butcher shops. If you don't see it in the counter, ask: often things are sporadically available and don't stay in the cases very long.