Cajun Food Where You Find It
Cajun French: la breme (la brem) – eggplant
Smothering eggplant with onions and tomatoes is the usual way we prepare eggplant. Today we wanted something different and a sandwich sounded good. Roasting the eggplant gave it crunch, adding capers and pine nuts gave depth.
This sandwich builds and each layer add a depth of flavor.
Mais C’est Bon!
Enjoy!!
Cajun French: la tomate (la tō-mat) — Tomato
HOT!
It’s summer, it’s New Orleans, it’s HOT!
Hot describes the last few weeks in south Louisiana. Okay so it is nothing out of the ordinary, it is still HOT! Some people may believe Southerns stay in the air conditioning and sip mint juleps – not so. We go out in the heat, dance, eat and enjoy festivals. The weekend of June 11th was the Vieux To Do Festival in New Orleans. Vieux To Do is three festivals in one – Cajun/Zydeco Music, Creole Tomato, and Seafood.
Mais C’est Bon!
Enjoy!!
“Vieux To Do” is this weekend in the French Quarter in New Orleans, LA. This festival is three in one: Creole Tomato, Cajun Zydeco Music, and Seafood Festivals. To get ourselves ready to eat, drink, dance and thoroughly enjoy the heat we are preparing a shrimp dish along with a creole tomato salad. We have Zydeco music on, opened a favorite bottle of wine and we are ready to cook. Join us as we enjoy the bounty South Louisiana offers…
Mais C’est Bon!
Enjoy!!
Continue reading “In Honor of Vieux To Do: Shrimp, Creole Tomato, & Zydeco”
Tomato Vodka Cream Sauce
In skillet place one tablespoon of butter and one tablespoon of olive oil, sauté ½ onion finely chopped until translucent. To a medium high fire add ½ cup Vodka. Allow it to flame and burn itself out. Add 2 medium tomatoes which have been seeded and cut into small chunks. Cook until soft. Add ½ cup of heavy cream, ½ teaspoon cornstarch mixed with a little water, and salt to taste. Cook on medium low heat until cooked (3-5 minutes). Continue reading “Cajun Ravioli with Vodka Cream Sauce”
