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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:36Today on Cook's Country, Brian visits New Orleans and makes his version of Rion.
00:42And Lydie makes Bridget a Cajun meatball fricassee.
00:46That's all right here on Cook's Country.
01:00A true port city, New Orleans is known for its vibrant blend of cultures and traditions.
01:08And the city draws in big crowds with its rich and diverse food scene.
01:13New Orleans is always going to be this big, wonderful, melting pot of cuisines.
01:18I'm here to meet with Isaac Toops, owner of Toops Meadery and a Louisiana native.
01:22Isaac's food is a perfect example of pairing regional ingredients with Creole and Cajun cooking styles.
01:29A combination that makes New Orleans so unique.
01:32We've been mixing and collaborating for 300 years.
01:35So there are distinctions about Cajun food and about Creole food.
01:38But it's always going to be kind of a mix these days.
01:42You're obviously a Cajun restaurant in a typically Creole city of New Orleans.
01:47Where's the intersection of Creole and Cajun fall?
01:49We track our heritage from France to Nova Scotia.
01:53The Creoles have influence from Spain and Africa and then the Caribbeans.
01:58So some of my dishes are mostly Cajun and then some are a little Spanish.
02:03They say, mmm, this food is good.
02:04And that's more important to me than being true, authentic Cajun.
02:08I mean, look, I've got umami pickle over there.
02:10It's got balsamic and soy sauce on it.
02:12None of those things are Cajun.
02:13And no one cares.
02:15Isaac and his wife, Amanda, opened Toop's Meadery in 2012.
02:19His culinary approach was shaped by both his parents' cooking and his years spent working in the fine dining world.
02:25My father, he's a coastal Cajun.
02:27He's catching fish and flaying fish and frying fish, shucking oysters, bowling crawfish and bowling crabs.
02:33My mother, she's a prairie Cajun, a little more landlocked.
02:36She took care of the rice dishes, the pork dishes.
02:38So I got a great duality of the Cajun culture, which a lot of people don't realize they actually exist.
02:43Every dish showcases Isaac's play on tradition and innovation.
02:48But today, I'm here for Isaac's take on Rion's.
02:51Delicious, bite-sized pork belly braised in a red wine syrup.
02:55Or as Isaac affectionately refers to it, pork candy.
02:58I've never seen anything like this on a menu before.
03:02I've never seen anything like this on a menu before.
03:04I really have never seen anybody candy pork belly.
03:07I've seen people baking.
03:09I've seen people make cracklings with them, stuff them.
03:12But I've never seen this particular dish.
03:14I'm pretty proud of this.
03:15This is very Isaac Toops.
03:16This is very Toops-metered New Orleans.
03:19You start by slicing whole pork belly into strips.
03:22So let me help out.
03:23Let me teach them all the way to do it.
03:24Yeah, get to work, would you?
03:25Yeah.
03:26Start with some strips straight down.
03:27About like that?
03:28Yeah, a little tighter.
03:29Titer?
03:29Right about there.
03:30That was good.
03:32You're a natural.
03:33Set that off to the side.
03:34You should try to keep them as even as possible.
03:36Yeah.
03:37You know, this isn't actually Cajun.
03:39It's really classical French.
03:42After the pork is sliced and cut into pieces, it's seasoned with salt and pepper.
03:46Then we make the syrup.
03:48Grab the red wine, pour those in.
03:54Get a big sachet of thyme.
03:56And about equal amount of red wine to sugar.
03:59The syrup is simmered just long enough to dissolve the sugar and infuse it with a thyme flavor
04:04before getting poured over the seasoned pork.
04:06I'm just going to do a good coat.
04:08So just enough to kind of coat the bottom of the pan?
04:10Just enough to kind of coat it because it's going to come down in the oven.
04:13Here you go.
04:13I'm going to hand that to you.
04:14All right.
04:14The pan's not hot.
04:16Three rounds are cooked in a 450-degree oven for one and a half hours.
04:20Oh, look at that.
04:21That's so good.
04:22And we stir periodically to make sure they're evenly coated with the syrup.
04:25Nice and glazed.
04:27The goop, I tell everybody, it's like, don't serve them without the syrup.
04:29The syrup is just as essential as the pork belly here.
04:33Wow.
04:33All right.
04:34That's good.
04:34Pop them right back in.
04:35These guys are almost done.
04:36All right.
04:37These guys are ready.
04:38Smell ready.
04:40About 15 minutes later, the syrup is tightened up on the tender pork, and it's ready to go.
04:45All right.
04:46I'm going to plate some of these up.
04:47There's a bunch of other things I want you to taste.
04:49I'm going to make a big meat board so you can really get the meat sweats.
04:53Because I'm dangerously low on meat right now.
04:54Yeah, because you're dangerously low on meat right now.
04:58What is going on here?
05:00This is a little bit of everything.
05:01So let's start on this side.
05:03Everything here is fresh.
05:04There's no air-dried charcuterie.
05:06In KJ country, you hang a sausage outside, you get a rotten sausage.
05:09So we don't have the dry climate of Europe.
05:11So all of these things either have smoked, fresh, this is a pate, this is cured, this is fried, this
05:21is candied.
05:21So all of these things were made with the intention of shelf life.
05:25But now we kept those traditions for deliciousness.
05:28All right, so I'm going to try our rions.
05:31Have our rions.
05:32Get a big juicy one.
05:34Big juicy.
05:35Yeah.
05:36I'm serious.
05:36The squishier it is, the better off you are.
05:40That's amazing.
05:44Here, I'm going to baby bird you.
05:49Oh, man.
05:51My whole experience here in Louisiana, spots like this are just incredible standouts, man.
05:57I mean, just somebody who puts a lot of heart and soul into the food.
05:59It just, it really comes across on the plate, man.
06:01I just think it's all been fantastic.
06:03I appreciate that.
06:04And if you want good food in New Orleans, what you have to do is find a local.
06:08Yeah.
06:08Isaac approaches cooking with creativity and an eye on tradition, honoring his family's legacy
06:13and the region's rich history by infusing classic flavors with his own unique spin.
06:19All right, man.
06:20I got cracking things to cut.
06:21Thanks, brother.
06:22Appreciate it, man.
06:22All right, man.
06:23These turkey necks are next level.
06:25Oh.
06:33I love how Isaac seems like the kind of guy that was just looking through a book, no instructions,
06:38an old French recipe, but it has pork belly.
06:40So he's like, I'm going to give that a go and just kind of made it up as he went
06:43along.
06:44Yeah, that's exactly the way I like to cook, too.
06:46You know, this recipe encapsulates every great thing about a pork dish that I love.
06:50It's got that fatty, unctuous, tender pork and that sweet, salty red wine caramel.
06:55Yes.
06:56This dish scratches every itch.
06:57It's phenomenal.
06:58So let's get started with this pork belly here.
07:00So the recipe calls for three and three quarter pounds of skinless pork belly.
07:04However, when you're in the grocery store, most of the time you'll find it with the skin on.
07:07Okay, so we're going to start off by removing that skin.
07:11You want to buy it a little bit heavier, about four and a quarter pounds or so.
07:15Okay.
07:15So to remove the skin, I'm going to make it easy for us.
07:18And I'm going to cut this pork belly in half.
07:21Okay.
07:22And the way I like to remove the skin, everybody's a little different.
07:26I like to put it down on the board here and kind of press flat.
07:29So you're getting full contact with the knife.
07:31Slide it in just above the skin.
07:34Oh, yeah.
07:34Kind of rock your knife back and forth.
07:37Oh, yeah.
07:37That looks easy.
07:38Yeah, I mean, sometimes it works, sometimes it doesn't, you know.
07:41But there's no right or wrong, really, with this.
07:43You know, if you have a little bit of skin on there at the end, you could just go back
07:46and peel it off.
07:47Boom.
07:48And then we're going to do the same for the second piece here.
07:52All right, so now we're looking for one and a half inch chunks.
07:54So we'll cut these in about a third lengthwise.
07:59So I have this one and a half inch thick cube right there.
08:03Throw that into the bowl.
08:04That looks pretty easy.
08:06So to this, we're going to add five and a half teaspoons of kosher salt.
08:11And then one and a half teaspoons of black pepper.
08:14We'll just give this a toss.
08:17This salt will obviously season the pork, but while it sits, it's also going to help the pork retain some
08:22of its moisture as it cooks.
08:24So we're going to just toss this around until it's evenly coated.
08:27So we're going to cover this with plastic wrap.
08:30And we're going to throw it in the refrigerator for at least 12 hours.
08:33If we can go 24 hours, all the better.
08:37Julia, we have a Dutch oven heating up with two tablespoons of vegetable oil.
08:41We have our pork belly that's been sitting for a good 24 hours.
08:45And we're just going to pat this dry, remove excess moisture from it with some paper towels.
08:50The drier it is, the better it will sear in the hot pot.
08:53And we're going to add half of it to our hot oil and begin searing it on all sides.
09:00So we're going to let this go for about 12 to 15 minutes,
09:03turning it as needed to make sure it's evenly browned all over.
09:06Okay.
09:07All right, Julia, you can see that this is all nicely evenly browned.
09:11It's gorgeous.
09:12It's gorgeous pork belly.
09:13It smells good.
09:15I know, it's so heavenly, right?
09:16So we're going to pull this off onto a plate here.
09:20Okay, so now we're just going to drop the second half of our pork right into the pot and we'll
09:24sear this up.
09:25Okay.
09:27All right, this batch of pork is looking as beautiful as the first.
09:29So we're going to pull that out.
09:31So this is all beautiful fat right here, but we don't need it for the rest of this recipe.
09:36So we're going to dump it into a bowl and you can save this fat for biscuits, cornbread, stir fries,
09:43potato salad.
09:45That is liquid gold right there.
09:46Okay, so now to this pot.
09:48It's still hot.
09:49You see we have this nice fond in the bottom.
09:51We're going to add three cups of red wine.
09:53Now, does it matter what kind of wine you use?
09:55Yeah, you want to get something with a nice complexity to it, but not a lot of oak.
09:59So like a Cote de Rhone or an un-oaked Pinot Noir is fantastic.
10:02And then we're going to add one and a half cups of light brown sugar.
10:06That's a hot pot.
10:07So it just takes 30 seconds for that sugar to dissolve.
10:09So we're going to drop in nine sprigs of fresh thyme.
10:12Just nine.
10:12Just nine.
10:13Not eight.
10:13You do eight or ten, I'm not responsible for what happens.
10:17Then we're going to add all of our pork back.
10:19So we're going to bring this up to a boil and then turn it down to low and throw a
10:23cover on it.
10:24And we're going to let it simmer for about one and a half to two hours until that pork is
10:27nice and tender.
10:28Give it a stir once halfway through.
10:30Okay.
10:30All right, Julia, we have our pork that's been simmering for about an hour and a half.
10:34Goodness.
10:35Look at that.
10:35And you get that pork and wine facial there.
10:37That is incredible.
10:38So we're going to test it and make sure it's tender before we pull it out.
10:41So I just want to, you know, just so it's fork tender, slides easily off the fork there because you
10:46don't want it to be so tender that it falls apart because otherwise when we stir it back into that
10:50thickened caramel sauce, it'll start to break.
10:52So this is exactly where you want because it's going to continue to cook when it goes back in.
10:55Okay.
10:55All right, so we'll pull all this pork out and we can just drop our lovely pork on over here
11:01and we'll pull out those thyme sprigs that are nice and neatly tied together.
11:06Now we're going to crank up the heat to high and we're going to reduce this red wine to caramel.
11:11So about 225 to 229 degrees and that in caramel making is called the thread stage.
11:17It's also important when you're making jellies and jams because you get that nice thick consistency.
11:22Okay.
11:22So we'll just let this simmer down.
11:23It takes anywhere between 10 to 15 minutes and we'll temp it.
11:26All right, you see how this caramel is nice and luscious.
11:30It's kind of thickening up nicely.
11:31It starts to coat the back of that spatula and we're going to throw a temp on it.
11:36We're going to pull it down on one side of the pot.
11:38So it's at 228, which is perfect.
11:41We're going to now kill the heat and we're going to stir in our pork.
11:49Drop that over there and then we're just going to turn to coat.
11:53I'm just really trying to coat the pork lightly in the caramel.
11:56Yum.
11:58So the caramel doesn't look as thick as it's going to be.
12:00So at this point, keep in mind it's 228 degrees.
12:03It's still pretty liquid.
12:04We're going to let this sit for a solid 10 minutes, during which point it'll cool down to its temperature
12:09where you can actually eat it.
12:11But it'll also give the caramel time to thicken up nicely.
12:13All right, it's been 10 minutes and you can see how that caramel has thickened up nicely.
12:18So as you give this a final stir, all that pork is super well glazed and shiny.
12:24So we could transfer our rions to our platter now and pour the remainder of the sauce right over top.
12:33All right, can I tempt you?
12:37All right, let's get your plate here.
12:47All right.
12:47All right, well cheers.
12:49Cheers.
12:53Oh, come on.
12:56The pork is so tender.
12:58And you get the red wine, but it's reduced and rounded out with the brown sugar.
13:03You don't taste the thyme, but it has that sort of freshness on the back end.
13:08Oh, and the pork.
13:09The pork is so good.
13:13It's got that real like pork characteristic.
13:15The belly gets a lot of that kind of flavor of the pig, you know, so it really comes through.
13:21Boy, this caramel is amazing.
13:23I love too the characteristic of the pork belly is you get that nice fatty layer on top, but you
13:27also get some lean meat underneath that.
13:29Brian, this is spectacular.
13:31You're very welcome.
13:32So if pork belly braised in red wine with brown sugar sounds good to you, then you should make rions.
13:39Start by seasoning cubes of pork belly overnight, render and fry the pork until crisp, then braise in a sweet
13:46wine sauce.
13:47From Cook's Country, with special thanks to Isaac Toops and everyone at Toops Meadery, an incredible recipe for rions.
13:55Pork candy goes with everything.
14:04You can't even swing your arms around in Louisiana without hitting some epic food.
14:09You've got gumbo, etouffee, jambalaya, all three favorites of mine.
14:14But today we're going to concentrate on a country style dish, Cajun.
14:18In fact, it's called meatball stew or meatball fricassee.
14:21And Leidy's here and she's going to tell us all about it.
14:24That's right.
14:25Think meatballs and rich Cajun-style gravy.
14:27Yes.
14:28It's really delicious.
14:29And we want to start by making sure the meatballs are nice and tender.
14:32A lot of meatball recipes begin with a panade, which is a mixture of bread and milk that helps bind
14:37the meatballs and keep them moist.
14:39We're using saltines.
14:40I have 22 saltines here.
14:42And saltines are nice because not only are they pre-seasoned, they've got salt already in them, but they're going
14:46to keep the meatballs really nice and light and fluffy.
14:49Great.
14:49So I've got these in a plastic bag and I'm just going to work out any aggression I have with
14:56this giant rolling pin.
14:57And I'm just going to smash these until they're, you know, pretty finely crushed.
15:01So we're going to dump these into a bowl.
15:05And I'm going to add one cup of whole milk.
15:08Okay.
15:09And two tablespoons Worcestershire sauce.
15:11Oh.
15:12And that's going to start flavoring the meatballs by flavoring the panade with a nice, savory, meaty flavor of the
15:17Worcestershire.
15:17We're seasoning really at every stage of this recipe.
15:20So from the very beginning, we're making sure there's lots of flavor.
15:22I'm going to give this a whisk and we'll just set it aside for five minutes or so to let
15:26the saltines really absorb the milk.
15:27Great.
15:28The crackers have been sitting for about five minutes.
15:30You can see they've really absorbed the milk.
15:32So I'm just going to give them a little whisk and then we'll add our meat.
15:35Great.
15:36We're going to add two pounds, 85% lean ground beef.
15:41One cup of grated Parmesan cheese.
15:43And this is finely grated.
15:45Then I've got one and a half teaspoons of dried thyme.
15:48A teaspoon of pepper.
15:49Well, thyme and pepper, definitely we're in Cajun country.
15:52That's right.
15:52And speaking of Cajun country, we've got Tony Satchery's Creole seasoning.
15:56Now, I know this might seem confusing because it's a Cajun meatball and we're using Creole seasoning.
16:01Yes.
16:02But there's actually a lot of overlap between the two and the spices that are used.
16:05And Tony's seeds is something that's really widely available nationwide and that's why we're using it here.
16:09Got it.
16:10So we've got one tablespoon.
16:11And this has also got salt in it.
16:13So between the Parmesan and the Tony's seeds, it's really going to add all the salt we need to flavor
16:17these meatballs.
16:18All right.
16:19The fun part.
16:20I'm going to use my hands.
16:21That's the perfect tool for the job.
16:22Getting down and dirty.
16:23And I'm just going to mix this all together.
16:26So we don't want to over mix, but it is important to get everything really well combined.
16:31I think this looks great.
16:32Evenly mixed.
16:33Beautiful.
16:33I'm going to get cleaned up and then we'll scoop out the meatballs.
16:37Let's go ahead and scoop these meatballs.
16:38Great.
16:39I've got a portion scoop here, but you could also use a quarter cup measure if that's what you've got.
16:43We're looking for about 24 meatballs.
16:45And I'm just going to scoop them onto a sheet pan that's lined with foil and then we've got a
16:50rack over that.
16:51And the scoop just makes it easy because they come out already rounded.
16:54So when you go to roll them, you've done half the work.
16:57Nice.
16:58We've scooped the meatballs.
16:59Now it's time to shape them.
17:00All right.
17:01I'm going to dip my hands in a little bit of water and that's just going to help make it
17:04really easy to roll these and it'll prevent the meatballs from sticking to my hands.
17:08Got it.
17:09You want to help me a little bit?
17:10I would love it.
17:10Roll up your sleeves?
17:11Yes.
17:12Already done.
17:12So I'm halfway there.
17:14There we go.
17:14I'll grab this one.
17:15You looking for perfect spheres or can it be a little rusted?
17:18It can be a little rusted.
17:19You know, these are going to get roasted, then they're going to be simmered.
17:22So I like meatballs with a little bit of character.
17:24Yes.
17:24It's got its own personality.
17:26Yes.
17:27There you go.
17:28We've got all 24 meatballs.
17:29I've got the oven set to 425 degrees and a rack set in the upper middle position.
17:34These are going to go in and roast for about 25 minutes until they're browned all over and cooked through.
17:39Like many Louisiana dishes, the sauce here begins with a roux.
17:43Great.
17:44And a roux is when we combine oil and flour to help thicken a sauce.
17:48So in my Dutch oven, I've got third cup vegetable oil already preheating.
17:52And I'm going to wait until it's just about smoking before I add my flour.
17:55You can see the oil is just starting to smoke, so I'm going to add our flour, third cup.
18:01I'm just stirring to get this all combined.
18:04I like to keep a roux moving, scraping the bottom and the sides.
18:08And you'll see, look, it's changing color almost instantly, and it's just going to keep getting darker.
18:12We've got the heat on medium-high, and we're looking for a peanut butter-like color.
18:16Nice.
18:16Nice visual aid.
18:18And it's going to take about two to five minutes, so just keep an eye on it.
18:21I'd say this looks like peanut butter.
18:23What do you think?
18:23It looks exactly like peanut butter.
18:25All right.
18:25We're going to reduce the heat to medium, because we want to slow this down a little bit.
18:28Okay.
18:29And we'll just keep stirring until we've got the color of milk chocolate.
18:32Mmm.
18:33Something else I also like to eat.
18:34Some delicious flavors here, right?
18:36Yes, yes.
18:36Would you mind keeping an eye on this for me, and I'm going to get our vegetables ready?
18:39Great.
18:39This could take anywhere from five to ten minutes.
18:41It really just depends on the pot and how high you've got the heat.
18:44Bridget, I know you're familiar with the French term mirepoix.
18:46Yes.
18:46Which refers to the combination of celery, carrots, and onion that forms the base for so many French dishes.
18:51Sure.
18:52In Louisiana cooking, we've got what they call the holy trinity, which is like a mirepoix, but instead of carrots,
18:58green bell pepper.
18:59Got it.
18:59Onion, celery, green bell pepper.
19:01And that is kind of the hallmark of so many of these Creole and Cajun dishes.
19:04The way I like to cut peppers is to start by cutting the top, turning the pepper, cutting the bottom,
19:10and then I just cut straight down on all four sides to end up with these nice, even pieces.
19:15Lovely.
19:16That makes it really easy to cut.
19:17The nice thing is these peppers and all the vegetables are just going to go in to our sauce and
19:22cook together, so you don't need to worry about having a perfect dice here.
19:25How's it going over here?
19:26Well, you tell me.
19:28What do you think?
19:28I think it looks perfect.
19:30Rich, chocolatey, it's exactly what we want.
19:32We're ready to add our vegetables to the pot, so I'm going to add the bell pepper that we cut
19:37up, one onion that we've chopped, one celery rib chopped, and then we've got two slices of bacon that are
19:47sliced into about half-inch pieces.
19:49These are going to add a really nice, savory, smoky, salty richness to the gravy.
19:55Giving this a nice toss so everything will cook evenly.
19:58We're going to let this cook for about seven minutes until the vegetables are tender and the bacon is starting
20:02to render some of its fat.
20:03Great.
20:07Ooh, these look good.
20:09They smell fantastic.
20:10Wow.
20:11There you go.
20:13Beautiful, nicely brown.
20:15Oh!
20:15We'll leave the meatballs to the side while we finish up our stew.
20:18Okay, these vegetables, they look nice and tender.
20:21I'm going to add six scallion whites that are thinly sliced for that fresh onion flavor, which is also really
20:27a big part of Creole and Cajun recipes.
20:29Yeah, I think so too.
20:30Then three cloves of garlic, minced.
20:32Definitely a part.
20:33Very important.
20:35And then we're going to do another half teaspoon of the Tony Satchery's.
20:38Okay.
20:39Which is just going to add more seasoning, more salt, and more of that Louisiana flavor.
20:43And I'm only going to cook this for about a minute until, yeah, already smelling it, just until that garlic
20:49is nice and fragrant.
20:51This is nice and fragrant, so I'm going to add four cups of chicken broth.
20:59Also adding one more tablespoon Worcestershire, more of that savory, meaty flavor.
21:03I'm just going to whisk this in to really get that roux incorporated, and we'll bring this to a boil.
21:08That looks perfect.
21:10We are at a boil.
21:11We are at a boil.
21:12Or a boil.
21:13I'm going to add our meatballs right in.
21:16And then these are going to simmer in the sauce for about 20 minutes.
21:20Yes.
21:21And that's just going to give everything a chance to melt, all those flavors to melt.
21:25The meatballs are going to be nice and tender, and they're really going to take on the flavor of that
21:28gravy, too.
21:29Okay.
21:30Lower the heat to low.
21:32Just want these to be simmering.
21:34Cover the pot.
21:35We'll let this go for about 20 minutes.
21:37Great.
21:39It's been 20 minutes.
21:40Let's check on our meatballs.
21:42Mm.
21:42Ooh.
21:43They've disappeared.
21:44They're in there.
21:45Don't worry.
21:47We're going to crank the heat up now and let this sauce reduce for about 8 to 12 minutes.
21:53We're looking for about the thickness of heavy cream, and that's just really going to concentrate the flavors here and
21:59make this really delicious, hearty sauce that we can spoon over everything.
22:03I'm going to need a big spoon.
22:05Oh, yeah.
22:05Our sauce has thickened.
22:07The time has come.
22:08Dinner time.
22:09So I've got some rice here to soak up all that delicious gravy.
22:14I'm going to get you a little extra sauce here.
22:16Yes.
22:18Final step here.
22:19Just going to add some of the thinly sliced greens from the scallions.
22:22You a hot sauce girl?
22:24I am definitely a hot sauce girl.
22:25I'll let you sauce up your own.
22:27Let's dig in.
22:27All right.
22:29These meatballs are almost falling apart.
22:31They stayed together in that pot.
22:33They did.
22:33But I don't even need a fork.
22:35I can just stare at it intently and it'll fall apart here.
22:38Wow.
22:40Couldn't really taste that Creole seasoning.
22:43Oh, that's good.
22:44Mm-hmm.
22:45Very well seasoned.
22:46Just like you would expect from a Cajun dish.
22:49Got that depth of flavor from the Parmesan in there and the Worcestershire.
22:53Yeah, that's right.
22:54And that green pepper.
22:55Mm.
22:55And the hot sauce, let me say, the hot sauce is key here.
22:58Yeah.
22:58It gives it this really nice heat that really complements all the other flavors in the dish.
23:03It's waking you up.
23:04Mm-hmm.
23:05The gravy is spectacular.
23:07It's silky, it's rich, it's toasty from that, what, milk chocolate roux?
23:11That's right.
23:12We got so much flavor here in so little time.
23:15Definitely.
23:15It's a winner.
23:16So are you.
23:17Oh.
23:18If you'd like to make these meatballs at home, well, you're going to have to start with the meatballs.
23:22Add flavor-packed ingredients like Parmesan and Creole seasoning to the meatball mix.
23:27Cook a dark, toasty roux as the base of the gravy.
23:30And finish cooking the roasted meatballs in the gravy until the stew is thickened.
23:35Well, there you have it from Cook's Country Cajun Meatball Fricassee.
23:40You can get this fantastic recipe and all the recipes from this season, along with product reviews and select episodes.
23:47And those are all on our website, cookscountry.com slash TV.
23:52Mm.
23:53All right.
23:54Don't even need a knife.
23:55No, they're so tender.
23:56Mm.
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