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Im Back!

Just like to say Thanks for visiting my blog. I have had a rough couple of months with these last two Hurricane's. But I made it through and now im back on my feet.
I will be posting new recipes after halloween and the holidays are rolling in so it's time for some yummy sweet stuff. I love baking in the winter.

Thanks Linda

Shrimp Salad with Mango and Almonds

1 pound large shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon minced garlic
Salt and pepper to taste
3 tablespoons fresh orange juice
1 small jalapeño, seeded and finely chopped
1/2 small red onion, thinly sliced
1/2 cup chopped fresh cilantro
6 cups mixed salad greens (such as romaine)
1 mango, peeled, sliced and cut into 1/4-inch thick sticks
1/2 papaya, peeled, seeded and cut into 1/4-inch thick sticks
1/2 cup sliced almonds, toasted

Rinse shrimp and pat dry, transfer to a bowl. Add one tablespoon each: oil, lemon juice and garlic. Toss to combine.

Season with salt and pepper and marinate at room temperature for 15 minutes.

Whisk together two tablespoons lemon juice, 1/4 teaspoon garlic, orange juice and jalapeño. Add four tablespoons oil and mix well.

Stir in onion and cilantro, salt and pepper to taste, for vinaigrette.

Heat remaining one tablespoon of oil in a large nonstick skillet. Add shrimp in two batches, and cook turning once, until golden brown and opaque (about three minutes per batch). Transfer to a plate.

Combine greens, mango, papaya and almonds in a large bowl. Toss with enough vinaigrette to coat. Salt and pepper to taste.

Mound salad on plates alongside shrimp and serve.

Makes four servings.

Fig Cake

Ingredients
2 cups figs
2 eggs
3/4 cup cooking oil
2 cups flour
1 cup milk
1/4 tsp baking powder
1/2 tsp soda
2 tsp cinnamon
3 tsp nutmeg
1 tsp salt
1/2 tsp allspice
1 1/2 tsp vanilla
3 cups cooked figs (chopped)


Directions
Preheat oven to 350 degrees. In a large bowl, cream the sugar and eggs. Add the oil and mix well. Combine the flour and other dry ingredients. Alternately add the flour and milk to the mixture until well blended. Add the vanilla and figs to the mixture. Pour into a well greased-floured 9x12 baking pan. Bake at 350 degrees for 45 minutes.


Makes: 20 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 5 minutes

Cajun Glossary

Ah C'est Bon
What most people say about Cajun cuisine
Andouille
Cajun sausage made from pork meat, pork stomach and seasonings. Used for flavoring gumbos, jambalayas, beans and other dishes.

Beignet
A deep fried doughnut that almost every Cajun child grew up eating and made popular worldwide at the Café de Monde restaurant in the New Orleans French Quarter.

Bisque
A popular thick stew, roux based, usually made with crawfish. The carcass carapace of the crawfish is stuffed with the meat of the tails, seasonings and bread crumbs.

Boucherie
Before freezers and large refrigeration, families or group of neighbors would get together to butcher the fatted calf or pig and divide the various cuts of meat among the participants. If it was a pig being slaughtered Cajun dishes such as boudoin, hogshead cheese and cracklings were usually made.

Boudin or Boudoin
Light brown in color, one of the more popular Cajun sausages is made with rice and pork meat. Eating cracklings with boudoin was almost a must or with cush cush and syrup.

Bouilli
A dish made with pork heart and liver. Cajuns never throw anything away, even pig feet get pickled.

Bouille
A pudding dish made with flour, water and milk. Used as a dessert or a treat when you were sick. Spelled also, Bouillie, it is another term for cane syrup pie.

Boulet
A Cajun meatball made with anything from ground beef, shrimp or garfish. Usually has various seasonings and a small amount of flour for flavor and browning.

Bourre
To cut small pockets in various meats such as a roast, chicken or wild game and stuff the slotted pockets with a seasoning mix of onion, garlic, vinegar, salt, red pepper and black pepper.

Café Brulot
Several upscale New Orleans restaurants now serve an adaptation of the Café Noir coffee (see below) adding flavorings and Cognac.

Café Noir
The Cajun's version of Espresso coffee. Strongly flavored drip black coffee that usually made your hair stand on end. That is why it was served in very small coffee cups. The coffee was made in the small granite white drip pots and never boiled. The water had to be boiling before pouring it very slowly over the coffee grinds. Whenever the compaigne (company) came, the oldest child or lady of the house served the coffee, cream and sugar on a serving platter going from one guest to the other with the oldest, usually the MawMaw, served first.

Cajun Microwave
Always inventive, this wooden charcoal heated box was used to cook meat outdoors.

Cajun Music
French music where Cajuns dance the waltz, two step and jitterbug. The band consists of an accordion, guitar, drummer and the ever popular scrub board. Steel guitars were added later along with Zydeco style music.

Cochon de lait
Translate to a "pig of milk" representing the suckling pig that was roasted for special occasions such as weddings.

Cornichon
A vinegar type of pickle that is canned in a glass jar and made with either cucumbers or mirlitons (vegetable pears or chayote squash) and usually contains hot peppers. These are eaten with gumbos or rice and gravy. The vinegar juice is used by many Cajuns to flavor gumbo (as if it needs it).

Coulee
A body of water that can be free flowing or a pond in the backyard. Coulees often have small fish, crawfish and snakes. Some coulee's waters are rain filled only.

Courtbouillion
A tomato based fish soup usually made with catfish or redfish. Some Cajun cooks added a small amount of roux to this dish.

Crab Traps
Cotton netting attached to a triangle of wires and baited with spleen or chicken necks to fish/catch crabs.

Cracklins
These were generally made at the Boucherie by deep fat frying the pork skin that had fat and meat attached. The cracklins were then flavored with a mixture of salt and peppers. Some people call pork rinds cracklins. Cracklins go really well with boudoin.

Crawfish
A small red crustacean that resembles a lobster and is the base of many famous and delicious Cajun dishes.

Crawfish Cage
A wire meshed cage baited where crawfish can crawl into the cage but cannot get out without the help of the crawfish farmer.

Cush Cush/Couche Couche
A cereal made with cornmeal and water. This dish was a staple food for many Cajuns. Served with milk, fig preserves were commonly served or fresh cracklins.

Debris
A dish made combing the leftover parts of the animal such as the liver, spleen, intestines and the like with lots of onions. It has a delicate flavor and is served over rice

Duck Calling
The noise made to lure ducks near the blind on hunting trips. It was said if you could "call the duck" you had good Cajun blood running in your veins.

Duck Blind
The stationery hunting spot where hunters could be "blind" to the ducks. You always had the faithful dog that would swim the waters to retrieve the fallen ducks.

Easter
A religious holiday ending the Lenten season. Cajuns celebrate by having a crawfish boil or fish fry.

Etouffee/ Etouffe/ Etoufee
No matter how you spell it, this is probably one of the more popular Cajun dishes made with a blend of spices using crawfish or shrimp. It is creamy and served over rice. The term etoufee means "smother" or "cook down". This dish does not use any roux.

File'
Ground sassafras leaves used to season gumbo. It was added to the gumbo right at the end of the cooking process; either directly in the pot or in the plate.

Fricassee
A thick Cajun stew made with roux and any type meat. If you were using pork this stew would also have potatoes in it. Chicken is probably the most popular meat used.

Frog Hunting
Always hungry for great food, a Cajun dons a bright light in the dark and using a stick or gun catches frogs for the next day's meal or to sell to neighbors or local restaurants. The carcass and head of the frog after being skinned is used to make sauce piquant and the frog legs are generally fried. The skin can be dried over two empty cans and connected with a long string, making a telephone for the younger children.

Fruite de Mer
Fruits of the sea referred to oysters, crabs, shrimp, fish or anything else fished from the waters. Also refers to a plate of food with a combination of seafood.

Gateau de sirop
This word translates to Syrup Cake, a moist cake made with cane syrup.

Green Onions
One of the more popular Cajun herbs. Green onions are most commonly called onion tops by the Cajuns.

Guinea Hen
This noisy spotted grey bird made the best gumbo you could ever eat. The guinea has dark and very flavorful meat. This hen was raised by many households many years ago. Sadly you do not see many guineas any more.

Gumbo
Called a "brown soup", gumbos are roux based and are made with just about any meat you can find. Meats such as duck, chicken, blackbirds, pork or deer sausage, tasso, Andouille sausage or seafood can be used singly or in any combination.

Lagniappe
A little something extra that is free. In the older days, you would get a piece of glassware when you purchased oatmeal.

Lent
A religious holiday, beginning with Ash Wednesday, the day after Mari Gras and continues for 40 days, would have Cajuns doing penance and not eating meat on Fridays. Instead they ate seafood. As another penance there was not any dancing during the Lenten season.

Mardi Gras
Fat Tuesday - The celebration with food, beads and parade to signify the approaching leaner times. "Throw me something Mister" are the most used words that day.

Mirlitons
Commonly called a vegetable pear or chayote squash, it was used to make pickles for gumbos and rice and gravy or eating right out of the jar.

Okra
A vegetable with green pods that originated from Africa that can be used to make gumbo or smothered down as a side dish. . Gumbo is also the Cajun French word for okra.

Oreilles De Cochon
(Pigs Ear) A special treat in Cajun land is a crisp, sugary and light pastry. So called a pig's ear because once it is dropped into deep hot fat, and you give a swift twist to the center with a long handled fork as soon as it hits the grease, the pastry forms the shape that looks like a pig's ear.

Pain Perdu (Lost Bread)
The dish flavored with egg and milk used bread that had gone stale and would have been lost if not used for this dish or bread pudding.

Pirogue
A small wooden boat used in the marsh, bayou or swamp for fishing or getting to the duck blind. If it was filled with beer there was a wedding going on. It is usually rowed or poled through shallow water.

Poisson
Cajun word for Fish. Popular eaten fish included as catfish, redfish, and garfish.

Pralines
The most popular Cajun candy made when the pecans and the beginning of winter started. Pralines were also made popular at the French Market in New Orleans.

Reintier
The cut of meat on a pig referring to the backbone. One of the best cuts that can either be roasted or deep fat fried.

Roux
The most classic Cajun creation made by cooking flour and oil together. The popular phrase, "First you make a roux" is used to create dishes such as gumbo, fricassee stews, courtbouillion, and sauce piquant, even spaghetti sauce and other dishes.

Salt Meat
As the name implies, salty pork used to flavor beans and greens.

Sauce
Gravy made by deglazing (adding a little bit of water) the drippings of the meat. The gravy is usually served over rice.

Sauce Piquant
A hot spicy stew made with tomato paste or sauce, roux and most any meat available. The most popular is turtle or alligator sauce piquant.

Smothered
The process of "cooking down" food is where the volume is reduced to a smaller portion.

Sausage Casing
A natural casing usually made of pork or beef intestines used in preparing boudoin and sausages. Casings are sold by the hank. With a hank of casings, you can generally stuff 100 pounds of sausage.

Tasso
A dried smoked piece of pork used to give flavor to different dishes. Slice the tasso real thin and place between two slices of fresh bread, a little mustard and you have a great meal.

Visite'
An afternoon visit spent with family or friends passing around the coffee, the news and the latest stories..

Zydeco
A type of music enjoyed by the Cajuns that lends itself to a new style of dancing. Zydeco music had its origin in Africa.

Cajun Potato Salad

Ingredients
7 to 10 red or brown potatoes peeled and cut in chunks
5 to 6 eggs boiled
scallions (green onions) chopped)
Hellmans mayonnaise
mustard
Tony's Seasonings to tatste


Directions
Boil eggs and potatoes. When potatoes are tender and done, drain water. Peel eggs and chop and add to potatoes. Combine and mix in enough mayonnaise and mustard to desired consistency using more mayonnaise than mustard. Sprinkle with green onions and Tony's Cajun seasonings. Goes great with gumbo, red beans and rice and barbque.


Makes: 7 - 10 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ready In: 50 minutes

Mini Bacon Quiches

Ingredients
3/4 cup crushed saltine or Ritz crackers 4 tbsp butter melted
Nonstick cooking spray 1 cup chopped green onions with tops
2 tbsp butter 2 eggs
1 cup evaporated milk 1/2 tsp salt
1/2 tsp pepper 6 - 8 sliced cooked bacon, crumbled
1 cup grated Swiss cheese


Directions
Preheat oven to 300 degrees F. Combine crackers and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Sauté onions for 10 minutes in 2 tablespoons butter. Cool, and then divide evenly on top of cracker crumbs. Beat eggs, add milk, salt, pepper, bacon and Swiss cheese. Pour by spoonfuls on top of onions in tins. DO NOT fill to top, as they will run over. Bake until set, about 15 - 20 minutes. Do not over bake. Quiches may be stored in refrigerator or freezer, just warm in oven before serving.



Makes: 24 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes

Shrimp Etouffe

"It's important to not add the shrimp until the end so they don’t become rubbery"



Ingredients
1 pound peeled washed medium shrimp 6 cups shrimp stock
2/3 cup flour 2/3 cup oil
1 cup each finely chopped celery and bell pepper 1 cup finely chopped onions
1 cup finely chopped green onions 4 tbsp butter
1 1/2 tsp paprika 1 1/2 tsp salt
1 tsp cayenne 1 tsp white pepper
1 tsp black pepper 3/4 tsp dry mustard
3/4 tsp garlic powder 1/2 tsp dried thyme
1/2 tsp dried basil 1/2 cup tomato paste


Directions
Prep Time show our author has a sense of humor - He writes "well how fast can you chop vegetables?" Direction for cooking - Heat the oil until it smokes, whisk in the flour and continue whisking until dark brown. Then add 1/2 the celery, onion, and bell pepper to the roux. Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes. Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes. Simmer stock for 15 minutes. Add shrimp to tomato vegetable mixture cook 2-3 minutes then add to stock and take off heat.
Recommended Sides ------Plain white cooked rice



Makes: Depends servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ready In: 55 minutes

Rice Seafood Casserole

Ingredients
1/4 cup chopped green onions 1/2 cup diced onions
1/2 stick butter or margarine 1/2 can Rotel tomatoes (crushed)
1 can cream of mushroom soup 1 can small shrimp or crabmeat or both
2 cups cooked rice 1 1/2 tsp worchestershire sauce
salt and pepper to taste bread crumbs

parsley for garnishment

Directions
Preheat oven to 350 degrees.

With a wooden spoon in a heavy duty aluminum pot, saute chopped green and white onions in butter on low fire until white onions are transparent.

Add crushed Rotel tomatoes and mushroom soup. Simmer for 5 minutes stirring occasionally. Add crabmeat or shrimp or both.

Fold in cooked rice. Add the worchestershire sauce and season to taste with salt and pepper. Spread evenly in a casserole dish and sprinkle with bread crumbs.

Bake for 30 minutes at 350 degrees in a 9x9 casserole dish. Garnish with sprigs of parsley.


Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour

Red Crème Soda Pork Chops

This is not your usual Cajun Recipe.
But Will Add it to my Library of Recipes.


Caramelize Onions:
1/4 cup cooking oil
1-1/2 cups purple onions, peeled and sliced thin

Keeley’s Spices:
2-1/2 tablespoons paprika
2 teaspoons salt
1/2 garlic clove, minced
1/2 red onion, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Pork Chops and Glaze:
2 cups red crème soda
2 cups beef stock
4 (16-ounce) double-cut bone-in pork chops
4 teaspoons Keeley’s spices
4 teaspoons olive oil

Parsley leaves for garnish

Caramelize onions. Heat cooking oil in large skillet and add onions. Cook slowly until golden brown. (45 minutes to one hour) remove from heat, but keep warm.

To make glaze, combine red crème soda and beef stock in heavy medium sauce pan. Bring to a boil, reduce heat and simmer until thick syrup appears (50 minutes to one hour). (Makes one cup.)

Preheat grill to medium-high. Also, preheat the oven to 425 degrees. Rub Keeley’s spices all over pork chops evenly. Grill pork chops for three minutes. Turn pork chops 1/4 turn to make grill marks and cook another two minutes. Turnover and cook for five additional minutes.

Place on baking sheet. Drizzle one teaspoon olive oil over each pork chop. Roast until cooked through and instant-read thermometer inserted into center reaches 150 degrees. (12 to 15 minutes).

Place the pork chops on four serving plates and drizzle with glaze. Spoon onions on top and serve.

Makes four servings.

Louisiana Shrimp & Cheese Log

Winning recipe submitted to our local Bayou Gourmet magazine. By (Melva Mayet)
Thanks Melva!




2 Cups Boiled & peeled Shrimp
2 Tablespoons butter softened
6 ounces cream cheese softened
1/2 cup shredded american shredded cheese
1/4 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon red hot sauce
1 tablesppon ketchup
salt & pepper to taste
1/2 cup finelly chopped pecans
1/4 cup paprika
1/4 teaspoon parsley flakes

Blend shrimp until creamy in food processor.

Blend butter,cheeses,worcestershire sauce,onion powder,hot sauce, ketchup, salt & pepper.

Add shrimp to cheese mixture until well blended.

Roll into ball then shape into log.

On a piece of clear wrap, spread chopped pecans,paprika,& parsley flakes, mixing well.

Roll log into nut mixture and shape into size log desired.

Refrigerate for several hours until firm.

Serve with tray of crackers.

Serves 10-12.

Beef Jerky

1 lb beef flank steak

1/2 tsp garlic salt

1-1/2 tsp salt

1/4 tsp fresh ground black popper

Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt and pepper. Sprinkle mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175F for 8-10 hours or until dry and almost crisp. Cool on absorbent paper. Store in covered container.

Yield: 16-20 pieces.

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Seafood Jambalaya

1 cup long grain rice
2 large onions
3 stalks celery
1 large bell pepper
1 can sliced mushrooms
1 can beef broth
1 can tomato sauce
1 can Rotel tomatoes (optional)
1/4 lb butter seasoning to taste

Seafood - all or one of 1 lb crawfish, 1 lb shrimp, 1 cup crabmeat, 1 container oysters.

Using food processor, chop onions, celery, bell pepper. Place in rice cooker. Add rice, mushrooms, broth, tomato sauce and seasonings. Add desired seafood or substitute sausage or ground beef. Slice butter on top of ingredients and cover. Turn on rice cooker.

Dressing may be served with onion soup, shrimp salad and fresh bread.