Tag: garlic

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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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Island Pasta

Cajun French:  l’ile (l’eel) – island

 

Friday was travel day, so Thursday night supper was going to be an easy dish of mushrooms and pasta.  Yet, like most of our dishes, it evolved and evolved.  Mushrooms and garlic were cooked and pasta was cooking; then we saw the ripe avocado.  Okay that sounds good.  Here’s a fresh tomato; that sounds good also.  The dish was still easy; it just had more depth of flavor to it.

Our newest evolution – Island Pasta.

Mais C’est Bon!

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Mizuna Breakfast Wraps

Cajun French:  l’huile d’olive (l’ū-eel d’ō-leev) – olive oil

 

Finding a new green at the Red Stick Farmers Market was exciting for us.  Mizuna is not a new green, just new to us.  We are sure we have had this green in salad mixtures or other dishes, yet we had never purchased it.  Now that we have it, what are we going to do with it?  Breakfast was going to be a wrap and the mizuna greens sounded like a fit.  Our simple wrap turned into one that was almost too large to fold.

Mais C’est Bon!

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Catfish Des Allemands

Cajun French:  le goujon jaune (lu goo-jon jon) – catfish (yellow)

 

Sweet and tender catfish come from the Outlaw Katfish Kompany, Des Allemands, Louisiana and we wanted to keep that flavor.  We decided to bake the catfish and serve it on a Cajun Grain Jasmine Rice dish with a citrus topping made with Plaquemines Parish L’Hoste Navel Oranges and Bocage Honey.  These items were purchased from the Red Stick Farmers Market in Baton Rouge, La.

Mais C’est Bon!

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Mujadarrah

Cajun French: le riz (lu ree) – rice

 

Rice is a staple in Cajun diets. There are many Cajuns who think rice should be served at every meal in some form, mainly rice and gravy. Rice is also important in many other cultures and Mujadarrah, lentils and rice, is one example. There are numerous recipes for this dish and for ours we added cayenne pepper and garlic, the Cajun influence.

Mais C’est Bon!

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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!

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Locavore Roasted Corn and Sweet Potato Galette

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!

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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!! 

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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”

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