Cajun Food Where You Find It
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”
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: l’omlette (l’om-let) – Omelet
Making breakfast special is a great way to start the day. How about a double mushroom omelet – mushrooms on the inside and mushrooms for garnish? We had both baby portabella mushrooms and button mushrooms and decided to use both in different ways. Adding peppers, onions, and garlic gave this omelet a special flavor.
Mais C’est Bon!
Enjoy!!
Cajun French: la feve (la fev) – pea
A farmer gave us a piece of cooking advice some time back; do a first boil with fresh peas and beans. He said it would take the starch out and they would taste better. Skimming the starch helps but rinsing the peas or beans is even better. Never having done a first boil we decided to try his method. It does give a better taste and we have been cooking our fresh peas and beans that way ever since.
Mais C’est Bon!
Enjoy!!
Cajun French: la peche (la pesh) – peach
The fridge is still over stocked with beer and we are having fun cooking with the beer. Having some fruit that needed eating, we decided to make cobbler. We usually use premade pie crust for our cobbler and finding none the imagination kicked in. Sweet Potato Biscuits, why not use the batter for the cobbler topping? And why not use beer for the liquid? Why not for sure; it is fantastic!
Mais C’est Bon!
Enjoy!!
Cajun French: la tomate (la to-mat) – tomato
We bought green tomatoes at the Red Stick Farmers Market specifically for frying. Yet we did not want to batter and deep fry the tomatoes. From somewhere in our gray matter we remembered a chef preparing fried green tomatoes with just cornmeal so we decided to give it a try. We use a locally ground cornmeal, Alexander Mill Stone Ground Yellow Cornmeal. We seasoned the cornmeal with Cajun seasoning and used the juice from the tomato for the binder and then we pan fried them. Cooking them in the manner gives you more of the tomato taste and not so much batter. Give them a try!
Mais C’est Bon!
Enjoy!!
Continue reading “Fried Green Tomatoes with Militello’s Cajun Cocktail Sauce”
Cajun French: la figue (la feeg) – fig
We have been experimenting with vinaigrettes lately and enjoying the results. Finding a few figs left from our farmers market purchase we decided to try a vinaigrette using the fresh figs as well as fig infused balsamic vinegar.
We tried it on our Corn Pudding and the vinaigrette gave the pudding an extra shot of flavor!
Mais C’est Bon!
Enjoy!!
Cajun French: l’ail (l’a-ee) – garlic
Having purchased a bunch of young kale at the farmers market, we were trying to decide how to use it in a different way. Pasta sounded good since we had not made anything with pasta in a while. We also had farmers market Creole red onion, peppers and garlic; so veggie pasta it would be. There were two stuffed crabs left that would add more flavor. A side salad of tomato, avocado, and shallots would round out the meal.
Mais C’est Bon!
Enjoy!!
Cajun French: la poutine (la poo-teen) – pudding
Any leftover or stale bread we have is frozen for later use as breadcrumbs or pudding. Having accumulated various types of bread we decided to make pudding. After sorting the bread which included whole wheat, French corn bread, cranberry and walnut, and sundried tomato and garlic, we realized it was not suitable to cook with fruit. Wanting to use all the bread we decided to make a vegetable pudding. It is great as a side dish or with eggs for breakfast.
This is not the usual corn pudding recipe. Give it a try for something different with corn.
Mais C’est Bon!
Enjoy!!
