Tag: camping

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Shrimp Remoulade Wrap

Cajun French: la chevrette (la shuv-ret) – shrimp

Brocato's Eat Dat Shrimp Wrap

Brocato’s Eat Dat Restaurant in East New Orleans was one of the food vendors at the Vieux To Do Festival in New Orleans in early June and this recipe was inspired by the wrap from their booth.  We ate lots of great food, many of our favorites, yet for us this particular dish was number one this year.

Everyone has their favorite Remoulade and Brocato’s may even make their own, for us our Remoulade of choice is Omi’s from Omi’s Gourmet Foods.  We do make our own Remoulade yet sometimes it is easy to use a prepared one if it is good and suits the dish.  Since this is a quick meal, we chose to use the prepared Remoulade.

Boiled shrimp was our choice since we had some in the refrigerator.  Any type of cooked shrimp (boiled, sautéed, bbq, fried, etc.) will work for this dish.  This is a quick and easy lunch!

Mais C’est Bon!

Enjoy!!

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Cracked Wheat Burgers

Cracked wheat is high in fiber and health benefits and great for any diet.

Always being on the lookout for new items or new ways to use various ingredients, cracked wheat came to mind for our bean burgers.  Although this is not a new way to use cracked wheat, for us it is new.  The cracked wheat gave the burgers a nutty crunchy taste and we liked it.  The dish has firmness and weight, definitely is filling.

Mais C’est Bon!

Enjoy!!

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Stuffed Creole Tomato

What is a Creole Tomato?

A true Creole Tomato is grown in the river parishes south of New Orleans.  The soil and the climate make the tomato a “Creole”.   The tomato is meaty, juicy, thick and a delicacy in south  Louisiana.  Nothing announces summer like
the Creole Tomato and snowballs.  Locals  wait for each to “come in season”.

We purchased Creole Tomatoes at the festival and have enjoyed them all week.  Now we are down to our last big plump juicy delicacy – what to do with it?  We decided to make a tuna salad and stuff the tomato which is large enough to share.

Mais C’est Bon!

Enjoy!!

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Basil Gone Wild

Basil gone wild!

Our basil plant is growing as fast as we can use the leaves.  Knowing basil is high in Vitamin K and also has a great flavor, we try to use it as often as possible.  Having fresh mushrooms and planning an egg dish, the basil was calling to us.  We also had fresh sweet potato bread from Forte Grove at the Red Stick Farmers Market and it would enhance the eggs.

The breakfast is very simple yet very gourmet.

Mais C’est Bon!

Enjoy!!

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Hummus

There are as many recipes for Hummus as there are for Gumbo.  All good, just different.  As my Dad said, “I never met a gumbo I did not like” and we are that way with Hummus, we like them all.  The recipe below is one that we use at home and enjoy spicing it up with various indgredients.  We have garnished with roasted sweet red peppers to this recipe.  Instead of peppers you could garnish with pine nuts, garlic, or your choice of ingredients.

Hummus is a very popular Middle Eastern dip served with pita bread or chips.  Hummus is chick peas and tahini with various spices.

Mais C’est Bon!

Enjoy!!

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Shrimp and Artichoke Sandwich

Shrimp is a staple in our diet and we always seem to have leftover ones in the fridge.  We try to come up with creative ways to use the shrimp.  This dish came about because it was lunch time, we were hungry, nothing was fixed and into the fridge we went.

There is really no recipe for this dish; it is a building of ingredients we had on hand.  In our opinion it turned out great – very clean and fresh tasting!

We always try to keep roasted garlic in olive oil on hand.  I always say we should own a garlic farm with the amount of garlic we use.   If you have never roasted garlic in olive oil, try it.  It keeps well, of course ours never last long enough to really know, and is good in almost everything.

Mais C’est Bon!

Enjoy!!

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Let’s Grill!

Summer is the grilling season, yet in Louisiana it is best when the weather is cool and being outside is enjoyable.  Such was the case when we were RVing at Tickfaw State Park in Springfield, LA.  It was the last cool snap before record heat and we decided to enjoy every minute of the Spring weather.  We had fresh vegetables and shrimp from the Red Stick Market in Baton Rouge and we grilled them with just olive oil and seasoning.  It was as fresh as the cool breezes!
Mais C’est Bon!
 
Enjoy!!
 
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Fresh Market Breakfast

At this time of year, the Red Stick Farmers Market is bursting with produce and especially with color. After returning home with our weekly supply of fresh items, we realized we could make a breakfast using all market items, except the parsley from our herb garden. The freshness bursts in your mouth with every bite of this dish.

Mais C’est Bon!

Enjoy!!
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Box Wine for a Wineaux

We RV and we enjoy wine. Bottle wine is heavy, breakable, and difficult to store in an RV. Box wine should be perfect for the RV, but is not known for its quality. We used to tease my mom who always had a box of wine in her frig, her favorite was white zinfandel but we like much heavier, bolder reds. Our favorites are cabernet, red zin, syrah/sirah, and malbec.  I guess life comes full circle so let’s take a look at Black Box Wine.

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