Cajun French: le plie (lu plee) – flounder
Morning in the Gulf, evening on the grill – can’t get much fresher.
Fishing on Grand Isle can be frustrating, exhilarating, boring and exciting all within an hour’s time.
Mais C’est Bon!
Shrimp and Beet Greens Wraps
Cajun French: la bétrave (la bāt-rav) – beet
The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.
Mais C’est Bon!
Crab Omelet
Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet
There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.
Mais C’est Bon!
Enjoy!! Continue reading “Crab Omelet”
Louisiana Seafood Crowning Stuffed Portabella Mushrooms
Cajun French: Louisiane (Loo-ee-zee-on) – Louisiana
Valentine’s Day Dinner
Romantically speaking, oysters say it all. Combine fresh Louisiana oysters with fresh Louisiana shrimp and crab and romance is in the air. We paired this trio with a stuffed portabella mushroom that will leave your taste buds sizzling. Light candles, chill your favorite wine, grab your honey and you will have a night in paradise.
Mais C’est Bon!
Enjoy!! Continue reading “Louisiana Seafood Crowning Stuffed Portabella Mushrooms”
Shrimp, Red Cabbage & Oyster Mushrooms
Cajun French: le chou (lu shoo) – cabbage
Cleaning out the frig before our weekly Red Stick Market purchases, we found red cabbage and oyster mushrooms. What to do with them? Shrimp in the freezer, good addition. We decided to cook each separately and then plate together. The sweetness of the cabbage added to the mildness of the mushrooms and the shrimp were the crowning glory. For a meal made with clean out the frig items, it was outstanding!
Mais C’est Bon!
Enjoy!! Continue reading “Shrimp, Red Cabbage & Oyster Mushrooms”
Crab Dressing
Cajun French: la pince (la pains) – claw
Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.
Mais C’est Bon!
Enjoy!! Continue reading “Crab Dressing”
Simply Catfish
Cajun French: faire la cuisine (fair la kū-zeen) – cook meals
Sometimes preparing a meal is not about complicated recipes and fancy presentation; it is about quality ingredients fixed simply so the true taste comes out. That is what dinner last night was all about. We had catfish filets from Outlaw Katfish Kompany and fresh broccoli from Red Stick Farmers Market. It had been a long day, we were tired and not really into fancy cooking. The catfish from Outlaw is small, sweet and melts in your mouth and we were ready.
Mais C’est Bon!
Shrimp Cocktail Extraordinaire
Cajun French: l’ail (l’a-ee) – garlic
Watching the sunset on a beach, sipping a cool, crisp glass of wine and a shrimp cocktail waiting for dinner. Dreaming of the day that will be our front yard and it will be soon! So tonight we are having the shrimp cocktail without the beach sunset or glass of wine (no wine on South Beach Phase 1). Having purchased large shrimp from the Anna Marie at the Red Stick Farmers Market, we decided a shrimp cocktail was in order. This was going to be dinner so we wanted to make the cocktail a complete meal. Searching the frig to see what was available and how the finds could be used resulted in our Shrimp Cocktail Expanded.
Mais C’est Bon!
8th Anniversary, Congratulations!!!
Cajun French: le manger (lu mon-jā) – eats; food
Laurie: Eight years ago I listened to my doctor tell me I either had to lose weight or go on medication; I don’t like meds and I didn’t want my health connected to medication. Knowing what I had to do and also knowing how hard it would be, I made a commitment to myself to drop the weight forever. Although I was not sure how I was going to do that, divine intervention occurred via my mail – a magazine article discussing the South Beach Diet. After reading the article, I knew I could manage a weight loss program which turned into a lifestyle change, I lost 43 pounds and have managed to keep the pounds off.
Mais C’est Bon!
Enjoy!!
Camellia Cocktail
Cajun French: le camélia (lu kam-ā-lee-a) – camellia
January brings an explosion of color to south Louisiana gardens with the blooming of camellia bushes. We enjoy floating the blooms in bowls of water and setting them around the house to bring the outdoors inside. When fixing what everyone else calls a Poinsettia, we realized the drink reminded us of a camellia and hence our name for this cocktail is forever a Camellia.
One change we make is we use cranberry pomegranate juice.
Mais C’est Bon!