|
|
| The Classics |
| There are as many ways to make etouffe as there are gumbos, stews, courtboullion and sauce piquant. This etoufee has a nice combinaton of those dises. The author writes - "It's important to not add the shrimp until the end so they don’t become rubbery". I love the author's comment for the recipe yield...depends how hungry you are, So we are guessing ONE if you are hungry enough. One reminds me of the these fun facts from Recycling Fun Facts - Recycling one aluminum can saves enough energy to run a TV for three hours -- or the equivalent of a half a gallon of gasoline.
* 350,000 aluminum cans are produced every minute!
* More aluminum goes into beverage cans than any other product.
* Once an aluminum can is recycled, it can be part of a new can within six weeks.
* Because so many of them are recycled, aluminum cans account for less than 1% of the total U.S. waste stream, according to EPA estimates.
* During the time it takes you to read this sentence, 50,000 12-ounce aluminum cans are made.
* An aluminum can that is thrown away will still be a can 500 years from now!
* There is no limit to the amount of times an aluminum can can be recycled.
* Aluminum can manufacturers have been making cans lighter -- in 1972 each pound of aluminum produced 22 cans; today it yields 29 cans.
Keep America and Acadiana Beautiful!
Not yet rated | | Kristie writes - "I actually have a recipe that has been in my family for about a hundred years. It is an apple cake recipe, and it is an incredibly dense cake . I noticed a similar recipe on your website, but since mine isn't exactly the same I thought I would submit it to you. The secret to mine is the brown sugar and baking the cake in a cast iron skillet".
Talking about cast iron it was interesting to read on catfish gumbo's blog spot - HEAVY DUTY DECOYS - No one would make duck decoys out of cast iron, right? Wrong. The idea seems preposterous, yet hunters of the past often used them. These flat-bottomed birds, each weighing as much as 30 pounds, were set on the wings of sink boxes to provide stability and to keep the boxes flush with the water’s surface.
Not yet rated | | Tasso, a nicely seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood ...or place strips on fresh Evangeline Maid, Sunbeam or Holsum Bread, spread mustard on the bread and enjoy a King's meal at a paupers' price. This recipe sounds like it would also go real well with grits.
Not yet rated | |
| | This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties, family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. Not yet rated | | Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. | | Great to make for Thanksgiving, Holiday parties, and family gatherings. Not yet rated | | The author of this recipes writes:
Cooking is a labor of love, and certainly the time to create our nation's most celebrated regional cuisine takes time and effort. The recipe below will make you the most incredible dirty rice imaginable. Yes, it's time consuming but Voilà ! Qu'un differnece. The author adds that this dish will feed a "small army". | | Pecan candy that tastes great. If you like pralines, this is a great candy. It is a quick way to make a praline like candy!
This recipe calls for vanilla extract and not flavoring. From Cd-Kitchen - Vanilla extract is a vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds. The contents of ethyl alcohol is at least 35% by volume (edocket.access.gpo.gov); flavoring on the other hand has less than 35%.
Not yet rated | | Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? | |
| | Excellent as side dish with any meat or as a main dish served with vegetables. This recipe was adapted from a Louisiana Cajun recipe which
traditionally uses pork. Fun facts from deliciousorganics.com. Choose firm, plump, smooth, smaller eggplant that are light for their size, though some people prefer the heavier ones. The heavier, the more seeds; the more seeds, the more bitter. Male eggplant have fewer seeds. Look for a round shallow indentation on the bottom for a male (females have deep dash shaped indentations). The younger and male eggplants have less seeds.
How to store: Quite perishable, plan to use them when you buy them. Store in a the crisper drawer in a paper bag to draw away moisture or wrap tightly in plastic wrap and store in the refrigerator.
Fun Fact: Women in the Orient used to use the peel of the eggplant as dye to stain their teeth gray because that was the rage. Now everyone uses a tooth whitening agent. The eggplant is part of the "nightshade" family which includes tomatoes, potatoes and sweet peppers. The eggplant actually becomes bitter as it ages so use it promptly. The older the eggplant, the tougher the skin.
This recipe was adapted from a Louisiana Cajun recipe which traditionally uses pork.
Not yet rated |
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 |
|
|
| |
