Category: RV Cooking

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Shrimp Remoulade

Cajun French:  la laitue (lā la-tū) – lettuce

 

 

Tonight was the first night in almost two weeks that we were able to sit outside and enjoy the evening.  The heat has been unrelenting and energy draining.  To celebrate the somewhat cooler weather, we decided to have shrimp remoulades as an appetizer.  We had boiled shrimp earlier in the week and had some left so our appetizers were ready quickly.  We watched the sunset as we enjoyed our shrimp remoulades served in martini glasses.

Enjoy!

Mais C’est Bon!!

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Southwest Breakfast

Cajun French:  la crêpe (la krep) – Pancake

 

Knowing we were going to hitch up and leave Hord’s Creek Lake in Coleman, TX today, we decided to have our morning coffee outside during the coolest part of the day.  Realizing it seemed dark for 6:30 in the morning, I opened the door to a dark sky and realized rain must be in the area.  This part of Texas, as most of Texas, has not seen rain in a very long time and we were happy for them.  For us it meant either packing up and leaving in the rain or staying an extra day.  We opted for the extra day.  That decided, we now needed breakfast and pancakes became the menu.  John’s creativity kicked in and soon he was making salsa.  Salsa and pancakes – why not?  We then added fig preserves on top and Wow what a combination!

Mais C’est Bon!

Enjoy!!

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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!!

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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!!

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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!!

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Fig Vinaigrette

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!! 

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Veggie Pasta

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!!

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Corn Pudding

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!!   

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Jazzed Up Crab

Cajun French:   la crabe (la krab) – crab

 

Des Allemandes Outlaw Katfish Kompany sells stuffed crabs, along with live crabs, soft shell crabs, and catfish, at the Red Stick Farmers Market.  We enjoy making crab cakes yet when the Outlaw Katfish Kompany’s stuffed crabs are available we opt for them.  Each stuffed crab is loaded with crab, seasoning and just the right amount of bread.   We headed home with our usual four stuffed crabs and decided to jazz them up.

Mais C’est Bon!

Enjoy!!

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