| Main Dishes & Casseroles |
| Fix this in the dish and bake it in the dish. |
| A few weeks ago we entered a fast way to make oven baked chicken fricasse'. This is the beef version. A fail proof way to cook the perfect roast with a perfect gravy similar to the older cooks. |
| An interesting cooking angle to get a better gravy with the older Cajun women when cooking a meat dish was to carmelize sugar after browning the meat. Some cooks actually do this as the first step.
Carmelizing sugar result is a tasty, brownish syrup which is used to coat the meat and be the basis of the gravy when mixed with the meat drippings. You can also buy prepared carmelized sugar marketed as Classic Caramel Color to darken your gravies or gumbo.
The coca cola use in this recipe has the similar effect and result. |
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| Because of the connective tissue ribs are tough and require long cooking to soften them up. Beef Short Ribs do take a while to cook but the taste rewards you for being so patient. These ribs promise to be finger licking good!
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| 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 |
| If you have lived, fish or hunted in South Louisiana, you know that seafood and wild game abound. Most Cajun children know how to catch shrimp by throwing a cast net while standing ankle deep in Rockefeller Refuge waters or the waters of Rutherford Beach. Because of its unique location, Rockefeller Wildlife Refuge near Cameron, Louisiana is one of the most important wildlife areas in the United States. Another method to catch seafood is to run a sane (a long and wide type of casting net) along the beaches ocean floor standing waist deep in the waters while patiently pulling in today's dinner or tomorrow's crab stew.
Not yet rated |
| Gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth. |
| Here is the best use for your beer can. Cook your chicken with it. This Cajun Drunken Chicken seasoned with crab-crawfish-shrimp-boil seasoning is sure to be a crowd pleaser. The steam from the beer helps keep the chicken moist. Not yet rated |
| Here is a novel idea for leftover gumbo. Use it to wake up your ground meat dish. Not yet rated |
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| As kids we would love it when Dad came home from the boucherie and it was his turn to get the liver and variety meats. Mom would cook us up some liver and onion. That was so good. She would also fry some too.
It has been said that people with an ailing liver eat more liver to fight the disease. Not yet rated |
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