louisiana – Page 18 – RV Cajun Cooking

November 9, 2011November 20, 2011

Thanksgiving Stuffed Flounder

Cajun French: le plie (lu plee) – flounder

Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.

Mais C’est Bon!

Enjoy!! Continue reading “Thanksgiving Stuffed Flounder”

October 28, 2011November 20, 2011

Crabmeat and Pasta

Cajun French: l’ail (l’a-ee) – garlic

Having crabmeat and greens in the frig and needing to use them, we decided to put them together and serve with pasta and lots of garlic. This dish will make everyone smile and go back for seconds and thirds. The dish could be turned into a casserole and would be great for a pot luck.

Mais C’est Bon!

Enjoy!! Continue reading “Crabmeat and Pasta”

October 24, 2011November 20, 2011

Crab and Shrimp Persimmon Stacker

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”

October 21, 2011

A Carrot, an Egg, and a Cup of Coffee

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”

October 12, 2011October 9, 2011

Charlie’s Restaurant Springfield, LA

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”

October 11, 2011October 9, 2011

Pita Pinto Treat

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!

Enjoy!! Continue reading “Pita Pinto Treat”

August 3, 2011August 13, 2011

Veggie Omelet

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!!

Continue reading “Veggie Omelet”

August 2, 2011August 2, 2011

Fresh Purple Hull Peas

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!!

Continue reading “Fresh Purple Hull Peas”

August 1, 2011July 29, 2011

Abita Beer Cobbler

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!!

Continue reading “Abita Beer Cobbler”

July 31, 2011July 29, 2011

Fried Green Tomatoes with Militello’s Cajun Cocktail Sauce

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”