Fish en Papillote

Cajun French:  le poisson (lu poo-a-son) – fish

 

While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.

Mais C’est Bon!

Enjoy!! Continue reading “Fish en Papillote”

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Black-eyed Peas and Cornbread Bake

Cajun French: le pain d’maïs (lu pain d’ma-ee) – cornbread

 

PlatedBlack-eyed peas are a must in our home on New Year’s Day. It is one of those traditions and it must be carried on. We have been known to bring dishes with us as we travel and heat them in a hotel room – just so we carry on tradition.

This year, 2015, we decided to break from tradition. No, we still cooked black-eyed peas; we just did it a little differently. We cooked our black-eyed peas and cornbread together as a layered bake.

Mais C’est Bon!

Enjoy!! Continue reading “Black-eyed Peas and Cornbread Bake”

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Breakfast Pizza

What’s for breakfast?  It is getting toward the end of the week and we are short on breakfast items.  No eggs yet we do have eggbeaters, one whole wheat tortilla, sausage, tomatoes, fresh spinach and feta cheese.  John put his creativity to work and breakfast was born — Breakfast Pizza.  Mais C’est Bon!!
  
 
 
 
 
 
 
Breakfast Pizza
 
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Cajun Ravioli with Vodka Cream Sauce

Tomato Vodka Cream Sauce

In skillet place one tablespoon of butter and one tablespoon of olive oil, sauté ½ onion finely chopped until translucent. To a medium high fire add ½ cup Vodka. Allow it to flame and burn itself out. Add 2 medium tomatoes which have been seeded and cut into small chunks. Cook until soft. Add ½ cup of heavy cream, ½ teaspoon cornstarch mixed with a little water, and salt to taste. Cook on medium low heat until cooked (3-5 minutes). Continue reading “Cajun Ravioli with Vodka Cream Sauce”

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Honeyed Figs with Andouille

Philosophy

Why did we put these ingredients together? As you look over recipes we post here, you need to keep in mind why we choose to put together the ingredients for a particular dish. Usually it’s because we either found them fresh at the Farmers Market, or to make them Cajun. Let’s take a look at this fig recipe.

The bread we used is something we found from our local Farmer’s Market, it could have been almost any fresh specialty bread found locally. Continue reading “Honeyed Figs with Andouille”

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Morning Sunburst

 

Sometimes those culinary accidents just happen when you think, “Oh, I have such and such in the frig which will go well with this.”  For example, we don’t make Party Salad just to make Morning Sunburst, however, in making breakfast one morning, we remembered we had Party Salad left and incorporated it into this recipe.  Now when we have left over Party Salad, we’ll remember the Morning Sunburst.

Enjoy!  Mais C’est Bon!!

Continue reading “Morning Sunburst”

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