| The Classics |
| Most people have had dried figs (especially in fig newtons!), but fresh figs are a real treat especially when used in a fig cake - la gâteau de figue! Not yet rated |
| Le kaki ou suit un régime le kaki - our recipe title in French. These were some of our favorites growing up - both the fruit and the cookie. The fruit was especially sweet if allowed to almost overripe. But they sure were tart and bitter if you did not wait until the fruit was fully ripened. I can still see them on the my Mom's windowsill ripening.
The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. Ours were about the size of an orange. The entire fruit is edible except for the seed and calyx. Not yet rated |
| When I was a little girl I remember an aunt would make candy with sesame seeds or some kind of seed and sryup or something like it....this is the recipe! The Cajun word for sesame is benne; the smell while they are roasting brings back wonderful childhood memories.
Not yet rated |
|
|
| Ken's recipe request asked: "My mother used to make croquinoles and a Steen syrup coating
to dip them in. I know she cooked the syurp then let them set. They were gummy but good." Ken also adds - "Very good and better if you add a little crushed pecan on each while still warm".
Not yet rated |
| Shayne writes: Hey MawMaw. I'm seeing alot of courtbouillon recipes, but all of them are tomato based. Coming from a long line of Cajuns from Gueydan, Delcambre, Erath, Lake Charles,Choupique, and New Iberia, etc.. I believe a true courtbouillon is a clear/white based gravy and not tomato based. I know that there are many variations to Cajun recipes like etoufee. Here is my MawMaw Ruby's version. Thanks to my MawMaw
Broussard in Gueydan who helped put together this recipe. |
| Jodie asks - "I am looking for the Bar-b-que shrimp recipe that was published in the cookbook that came with Hitachi rice cookers years ago". MawMaw searched many antique stores, searched the internet extensively and asked her many friends if they had an old Hitachi cookbook which had this recipe. MawMaw struck "gold" when one of her friends was moving and found it in a stack of "old stuff". Most everyone knows that although Hitachi makes many appliances, almost every Cajun who switched cooking their rice from the top of the stove and bought a rice cooker called it by it's manufacturer name - a Hitachi!
Not yet rated |
| Sometimes you may want seafood Etouffee', but find that you only have chicken on hand...well, I guess we gonna use chicken.
I am dedicating this recipe to my Nannie, now gone from this earth. As the daughter of a trapper/trader she learned to cook early...sometimes it was only with the "crawdads" she caught with dough balls and a safety pin.
|
| Honey Bear Barbque move over - you have competetion! A delicious old fashion homemade bar-be-que sauce; use on ribs, chicken, hamburgers or any type meat you want to have bar-b-que sauce on! Delicious to for sandwiches. Not yet rated |
| There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety. What are frequently called yams, especially in the Southern U.S., are in fact sweet potatoes. The two are not related, even though they look similar and are used in pretty much the same way. Not yet rated |
|
|
| Many Cajuns refer to corn as macque choux (mach shoo). Originally however this was an Indian word meaning corn. |
Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 Next |
