Category: Entree

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Sautéed Shishito Peppers with Shrimp and Ground Cherries

Cajun French: la merise (la m’reez) – cherry

 

Rice Shrimp Peppers CherriesShopping at farmers markets while we travel brings new and different products to our table. One such find was shishito peppers. The pepper is an East Asian variety and makes great finger food. We decided to add them to our Shrimp and ground cherries to give a sweet/hot taste. There were a few leftover so we cut off the stems, chopped them and added to eggs for an excellent scramble.

Mais C’est Bon!

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Grilled Halibut

Cajun French: le poisson (lu poo-a-son) – fish
Plate 1Grilling is one of our favorite ways to cook. Tonight we did it a little different – open fire grilling. Our travels have brought us to northern Minnesota where we were finally able to purchase fish. Halibut was available and we wanted to try something different. Even though it is not a Minnesota fish, it is something we do not normally have access to. The end result was MORE! Exactly, we wanted more and we will definitely grill this way again.

Enjoy!

Mais C’est Bon! Continue reading “Grilled Halibut”

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Francis’ Potato Patties

Cajun French: la patate (la pa-tat) – potato

 

IMG_2993Ms. Francis’ store was across the street from the local school. Since this was before the time of school lunches, she would sell hamburgers to the school children for lunch. On Friday’s, since this was a predominantly Cajun Catholic community, she would make potato patties instead of meat patties. Both of her burgers are still talked about and remembered by people today. Francis was John’s grandmother and while this is not her exact recipe, we wanted to honor her memory and the memories she left with us. Frances would use fish flakes and boiled potatoes to make her patties. We stepped it up a notch and used salmon and potato flakes.

Frances has been the inspiration for many of our dishes. In fact, we posted a potato croquette recipe a couple of years ago based on her recipe. At that time we used sweet potatoes. This one is closer to her original recipe.

Mais C’est Bon!

Enjoy!! Continue reading “Francis’ Potato Patties”

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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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Cajun Creole Poboy

Cajun French:  l’ail (l’a-ee) – garlic

 

PlatedFresh poboy bread, pork boudin, and red beans; all leftovers – what to do with them?  The boudin needed some help since it was not well seasoned and the red beans were very well seasoned.  The bread from Champagne Bakery in Breaux Bridge, LA was begging to be eaten and so the Cajun Creole Poboy was built.  Add Cajun seasoning and garlic and dinner is served…

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Creole Poboy”

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Shrimp Crostini with Pepper Kumquat Compote

Cajun French:  griller (gree-ā) – toast (bread)

 

AppitizerWe were watching “A Chef’s Life” where the chef was making a mull using muscadines and John’s creative juices started flowing.  Shrimp was already on the menu for dinner along with steamed veggies and Kumquats were in our frig just waiting to be used; dinner was getting better and better.  Bellegarde Bakery fig and pecan bread had just been purchased from our farmers market and crostini, little toasts, was in the making.  Superb dish for an entree or appetizer.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Crostini with Pepper Kumquat Compote”

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Veggie Tart

Cajun French: la carotte (la kar-ot) – carrot

 

Tart BakedTonight dinner was to be a veggie loaf with different techniques.  Laurie was going to place a pie crust on an inverted loaf pan, bake then fill.  John was going to place the pie crust in the loaf pan, fill and bake.  Neither happened…was not a good fit.  Instead we decided to make a veggie tart and that was a perfect fit.  We used the vegetables we had on hand and built the pie using egg and cheese as a binder.  The main thing to remember is to season each vegetable to taste.  This tart will take some time since each vegetable is steamed separately, but it was well worth it.

Mais C’est Bon!

Enjoy!! Continue reading “Veggie Tart”

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Savoy Stuffed Pie

Cajun French:  la tarte (la tart) – pie

 

PlatedSteamed veggies for dinner, that was the plan.  Then John’s brain went into action and a savory stuffed pie came out.  There was a pie crust and some marinara in the frig along with various fresh veggies.  Fresh spinach was in our veggie bed outside just begging to be cut so all ingredients came together for our dinner.

Mais C’est Bon!

Enjoy!! Continue reading “Savoy Stuffed Pie”

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Sweet Potato and Black Bean Chili with Grilled Shrimp

Cajun French:  la patate douce (la pa-tat doos) – sweet potato

 

platedLaurie found a recipe for sweet potato black bean chili (http://bit.ly/1csOWxI) from Eating Well on Pescetarian Living Facebook Group.  Immediately Laurie was interested; John not so much.  But John was willing to give it a try.  We adapted the recipe to our liking and it was a hit for both of us.

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato and Black Bean Chili with Grilled Shrimp”

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Creole Shrimp and Cabbage Jambalaya – New Year’s Day

Cajun French:  l’année qui vien (l’an-ā kee-vee-ain) – New Year

 

PlatedCabbage and Black Eyed Peas – it’s tradition on New Year’s Day.  Okay we get that and enjoy the duo every January 1st no matter where we are.  But sometimes we just need something different so creative brains went to work.  Outcome – Creole Shrimp and Cabbage Jambalaya.  We may have cooked it in an unorthodox way but it worked and was delicious!

Mais C’est Bon!

Enjoy!! Continue reading “Creole Shrimp and Cabbage Jambalaya – New Year’s Day”

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