Stuffed Trumpets

Cajun French: trompette – trumpet

 

What would “swamp pop” music be without trumpets? The horns add a quality that make “swamp pop” a distinctive music. On Saturday night in south Louisiana “swamp pop” music can be found in dance halls and juke joints in most cities and towns.

The oyster mushrooms we purchased at the Red Stick Farmers Market reminded us of trumpets and “swamp pop” music. Wanting to make the mushrooms as distinctive as “swamp pop” we decided to stuff the trumpets. They were served with grilled salmon and grilled asparagus. John said the salmon and asparagus were the accompaniment that the main player was the mushrooms.

Mais C’est Bon!

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Twisted Shrimp

Cajun French:  l’artichaut (l’ar-tee-shō) – artichoke (globe)

 

Rotini with shrimp = twisted shrimp.

Rotini is pasta we generally use for salads.  In preparing dinner we were looking for penne and pulled out rotini instead.  What the heck, we used rotini and liked the results.  It is always fun to try different pasta shapes especially when the pasta is used in a different way or for a different recipe.  This is not a heavy sauce so the rotini worked great allowing the sauce to flow between the spirals of the pasta.

Mais C’est Bon!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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