Cajun Food Where You Find It
Cajun French: Juliet (Jūl-ee-et) – July
It is 4th of July party time.
Wanting a dish that would reflect the red, white, and blue of the day yet not wanting to make the usual sweet treats, we brainstormed. Knowing hummus is always a hit with our group, we decided to make two different types and garnish with peppers. It is a pretty good red, white, and blue rendition. It was fun to make and received great comments.
Mais C’est Bon!
Enjoy!!
Cajun French: l’olive (l’ō-leev) – Olive
As the Fourth of July Weekend approaches our thoughts turn to outdoor festivities – eating outside, jumping in a cool pool, watching fireworks.
Most often there is grilling and homemade ice cream but that leaves appetizers that fit the outdoors. We tried multi grain scoops with hummus and a black olive and wow what
an appetizer! It’s quick, easy and travels well.
Mais C’est Bon!
Enjoy!!
There are as many recipes for Hummus as there are for Gumbo. All good, just different. As my Dad said, “I never met a gumbo I did not like” and we are that way with Hummus, we like them all. The recipe below is one that we use at home and enjoy spicing it up with various indgredients. We have garnished with roasted sweet red peppers to this recipe. Instead of peppers you could garnish with pine nuts, garlic, or your choice of ingredients.
Hummus is a very popular Middle Eastern dip served with pita bread or chips. Hummus is chick peas and tahini with various spices.
Mais C’est Bon!
Enjoy!!
We have a group of friends who enjoy wine tastings. Every few months we gather at someone’s home to party and taste wine. Last week was
the annual event at Steve and Diane’s with Steve preparing the main dishes and everyone else bringing compliments.
We took our basic dressing and added to it and made a Salmon Spread for toast rounds.
Mais C’est Bon!
Enjoy!!
South Louisiana is always ready for a party!
With St. Patrick’s Day coming so soon after Mardi Gras, you would think we would be tired of parties and parades. Not so! Today was the Baton Rouge St. Patrick’s Day Parade and parties abound. The day started out cool and clear with a georgeous blue sky getting us all ready for partying. We had been wanting to try this dish, making it with a Cajun twist. You may say salmon is not Cajun yet Nova Scotia has excellent premium salmon.
Mais C’est Bon! Enjoy!!
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”
