Cajun Food Where You Find It
Cajun French: la crabe (la krab) – crab
While reading about Sandy’s RV search in her blog, Food and Fond Memories, she also talked about having a crab, shrimp and avocado stack from Bahama Breeze. Ok, my mouth was watering and I wanted a stack. Fast forward to the Red Stick Farmers Market and my mouth still watering. We chose items to make our stack local: crab, shrimp, persimmons, and greens. Thanks Sandy!
Mais C’est Bon!
Enjoy!! Continue reading “Crab and Shrimp Persimmon Stacker”
A carrot, an egg, and a cup of coffee…
Which am I and which are you? Many of you may have read this story yet I think it deserves a re-read. Each morning I will think of this story as I drink my coffee and hope that for just today I will be like the coffee.
Enjoy! Continue reading “A Carrot, an Egg, and a Cup of Coffee”
Cajun French: saler (sa-lā) — salt
Choosing to be Locavores makes us very aware of food seasons. Each season has its specialties and none more so than Fall in South Louisiana. Last week we purchased sweet potatoes, garlic, and ears of corn. One morning we had eggs with mushroom and corn. While enjoying breakfast, John stated tomorrow we would fix sweet potato galettes. The recipe below is the new and improved version 2.0, as one of our food testers (Matt, twitter.com/@othermattreed) named it.
Mais C’est Bon!
Enjoy!! Continue reading “Locavore Roasted Corn and Sweet Potato Galette”
Going to Springfield, LA on business; not very exciting.
Springfield, LA, typical small Louisiana town. Once while camping at Tickfaw State Park and looking for decent bread (forget the grocery store) we ended up at the Subway in town and bought a couple foot long loaves… no, just the bread! I guess that could be a travel tip. Continue reading “Charlie’s Restaurant Springfield, LA”
Cajun French: goûtailler (goot-a-ee-ā) – snack
Having a pot of cooked Pinto Beans means thinking of creative ways to use the beans. We try to have some type of healthy snack in the afternoon so the mind went to work. We had pita bread, guacamole, goat cheese, tomatoes and green olives – now what to do with them. We thought about mini pizzas, yet they would be too hard to eat without utensils. Okay, same concept just cut the pita bread in quarters and single layer.
Mais C’est Bon!
Cajun French: la feve (la fev) – bean
In a truck stop in Alliance, NE we saw a five pound sack of dried Pinto Beans. Looking closer, we realized the beans were processed and packaged in Alliance. Always on the lookout for local items, we couldn’t resist. Beans are a staple in our diet; we cook them once a week on average. They are versatile food which can be used as an entrée, vegetable, or snack.
Mais C’est Bon!
Cajun French: le jardinage (lu jar-deen-aj) – vegetables
Having grilled shrimp and sweet potato fingerlings left over, our creativity kicked in for breakfast. Individual grilled shrimp omelets adding mushrooms, peppers, garlic, and onions sounded good. Out came the Griddler and we started chopping.
Mais C’est Bon!
Cajun French: le vinaigre (lu veen-eg) – vinegar
This is a simple and quick grilling recipe that is full of flavor. The balsamic vinegar adds sweetness to the shrimp and complements the sweet potatoes. We eat plenty shrimp and are always looking for new ways to cook shrimp. Although grilling is not new, the addition of balsamic vinegar is a new twist in preparation.
The sweet potato fingerlings were a find at the Junction City, KS Farmers Market. We have used potato fingerlings yet had never seen sweet potato fingerlingers. The fingerlingers were great for grilling, were sweet and complemented the shrimp perfectly.
Mais C’est Bon!
Enjoy!! Continue reading “Grilled Shrimp and Sweet Potato Fingerlings”
Cajun French: la laitue (lā la-tū) – lettuce
Tonight was the first night in almost two weeks that we were able to sit outside and enjoy the evening. The heat has been unrelenting and energy draining. To celebrate the somewhat cooler weather, we decided to have shrimp remoulades as an appetizer. We had boiled shrimp earlier in the week and had some left so our appetizers were ready quickly. We watched the sunset as we enjoyed our shrimp remoulades served in martini glasses.
Enjoy!
Mais C’est Bon!!
Cajun French: la crêpe (la krep) – Pancake
Knowing we were going to hitch up and leave Hord’s Creek Lake in Coleman, TX today, we decided to have our morning coffee outside during the coolest part of the day. Realizing it seemed dark for 6:30 in the morning, I opened the door to a dark sky and realized rain must be in the area. This part of Texas, as most of Texas, has not seen rain in a very long time and we were happy for them. For us it meant either packing up and leaving in the rain or staying an extra day. We opted for the extra day. That decided, we now needed breakfast and pancakes became the menu. John’s creativity kicked in and soon he was making salsa. Salsa and pancakes – why not? We then added fig preserves on top and Wow what a combination!
Mais C’est Bon!
Enjoy!!
