| The Classics |
| 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". |
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| 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%.
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| 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.
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| This is a traditional Monday food in New Orleans. Everyone has their own recipe for Red Beans & Rice, most of which probably change a little with each cooking. On a Monday the ladies of the house would put on a pot of red beans to cook all day while they tended to the laundry. This inexpensive dish also makes wonderful party food. Don't forget the Tabasco or Bruce Louisiana's Red Hot Sauce.
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| Bar none, this is the best crawfish etouffee I've ever had that doesn't require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocers seafood section. I hope you all enjoy it as much as my friends and family.
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| Brown sugar is used commonly in baking and cooking. However we never use the full bag and store only to find next time we use it the sugar is now hard. Crystal Sugar.com has this interesting information. How can brown sugar be stored to prevent hardening? Store brown sugar in a way that allows the product to retain its natural moisture--in its original plastic bag (closed tightly) or in a moisture-proof container. (A good use for your canisters)
If the sugar hardens, let it stand overnight in a sealed jar with a damp paper towel or apple slice. For a quick fix, heat the needed amount in a 250 degree oven for a few minutes, or microwave on low for 1-2 minutes per cup. Use immediately.
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| A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.
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