| The Classics |
| Braising as defined by princeton.com means to cook by browning in fat and then simmering in a closed container. Many Cajun beef and pork dinners and suppers are cooked this way. Not yet rated |
| As the old sayings goes, you never know when you are going to meet a friend or get a recipe you have been looking for. We were on a bus trip to Branson, Missouri where I indeed met a new friend. If you ever have been to Branson, you know how much fun the shows can be. You always eat too much but that is also part of the fun - going to new places to eat.
For years now I had been looking for a basic cake that my Mom would make - she called it a "Masse Pain".
A little history here....in the middle of the afternoon at 3:00pm, while we were working in the fields as young children, our father would allow us to take a break from picking peppers or cotton or cutting sugar cane. What a nice guy?
He allowed us to go in at the "end of the row" and eat a piece of cake that Momma baked along with a glass of sugar water to drink; We did not know this then but the sugar rush gave us the energy we needed to complete the rest of our afternoon's work.
Finally on this trip I meant a really nice lady, named Maxine, who went through a scavenger hunt to get her Aunt Beaul's Masse Pain recipe for me. Masse means (together) and Pain means(bread). So the assumption is to bring all the ingredients to gether and make a bread.
Not yet rated |
| Tac-Tac, our French word for popcorn, can be fixed so many different ways. This is a classic Cajun treat. Not yet rated |
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| Pistolettes are a football shaped brown 'n serve bread rolls also known as French rolls. The inside of these rolls are carved out and replacing the cavity a delcious concoction of shrimp or crawfish wonderment. As my son says, there is nothing that taste better than 2 carbs together. This is it - !pistolette de ralentissements! for a small group.
This crawfish/shrimp pistolettes recipe is the ONE that was prepared for the Maltrait Memorial School October Fete Bazaar in Kaplan, LA. The recipe is from MS Margaret David (Tissa's Mom); reduced for smaller quantities. The original recipe was for 50 pounds of crawfish. ALso you dont have to fry them...baking works!!!
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| A very basic, classic and delicious sauce for virtually any type fish. Not yet rated |
| A very popular and easy to make treat for all your parties and family gatherings. |
| The crawfish boil is one the most popular Cajun meals. It is very popular at school graduation and Easter time......just about the time crawfish are running low for the end of the season. Cajun crawfish boil seasonings do the trick to perfectly season these little tiny lobsters. This is for the times you can't buy it or do not have it.
A neat addition to boiled crawfish is adding smoked sausage cut in 4 inch pieces and boil along with the crawfish. Makes my mouth water just thinking about it. Not yet rated |
| When you are a displaced Cajun and do not have access to fresh sausage, here is an easy alternative - Make them yourself.
On a typical boucherie day when the hog is slaughtered and the sausage is prepared, the sausage links which are soft are hung outside on a clothes line until dry at which time the sausage will firm up. The day has to be a sunny cool day as the sun is needed to melt the fat in the meat.
When away from home, securing the meat needed for the sausage is as close as your local meat vendor or supermarket.
Use our "scale this recipe" to adjust your servings. |
| Candied yams are a popular favorite at holiday time. Although the trend is to cook the yams casserole style in the oven, my children really prefer this method of cooking yams. |
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| This is a must at our Christmas holiday table. It compliments the fried turkey, pork roast and rice dressing because of the slightly sweet taste and still leaves room for dessert. |
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