Cajun Food Where You Find It
Cajun French: le saumon (lu sō-mon) – salmon
It is Thanksgiving morning and since we are pescatarians no turkey is in the oven. We are having a laid back morning; coffee and scones in bed. And now it is breakfast time – what is in the frig? What started out to be a mushroom omelet with salmon on the side turned into a wrap with lots of raw vegetables. This is a breakfast for any holiday.
Mais C’est Bon!
Enjoy!! Continue reading “Thanksgiving Breakfast – Salmon et al Wrap”
Cajun French: les légumes (lā lā-gūm) – vegetables
Baton Rouge, LA. – What happens when a food truck finds a home? The “streets” loose. Yet the door is opened to a new customer base enjoying climate controlled seating. Such is the case with GoYaYa’s, the latest food truck to settle down. GoYaYa’s found a home at the Main Street Market in downtown Baton Rouge, La.
Mais C’est Bon!
Enjoy!!
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!
Cajun French: le chou (lu shoo) – cabbage
This week at the Red Stick Farmers Market, we purchased a bunch of Chinese Cabbage leaves. The leaves were to be used as wraps; we just were not sure for what. Waiting for inspiration we placed the leaves a glass of water adding beauty and freshness to our counter. While preparing Sunday breakfast, the leaves were calling and wraps were beginning. Just wilting the leaves adds a nutty flavor to the wraps.
Mais C’est Bon!
Enjoy!! Continue reading “Green Wraps”
Cajun French: la tomate (la tō-mat) – tomato
This breakfast started out as eggs and avocado. Sounds good yet could be boring so we started building a breakfast sandwich. First the pita bread, then the tomato and finally the mushrooms. Mayonnaise was added for flavor and then grapes for garnish. It is fun to build a sandwich without really knowing what the final product will be. Building this sandwich is what makes cooking together fun!
Mais C’est Bon!
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!
Enjoy!! Continue reading “Locavore Roasted Corn and Sweet Potato Galette”
Cajun French: le jardinage (lu jar-deen-aj) – vegetables
Having grilled shrimp and sweet potato fingerlings left over, our creativity kicked in for breakfast. Individual grilled shrimp omelets adding mushrooms, peppers, garlic, and onions sounded good. Out came the Griddler and we started chopping.
Mais C’est Bon!
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!!
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!!
Cajun French: la patate douce (la pa-tat doos) – sweet potato
Abita Jockamo IPA (India Pale Ale) is an excellent beer, reminding us of the many European beers we enjoyed while living in Germany. Although we enjoy beer, it is not something we drink every day. Yet somehow we always seem to have various types in the refrigerator mainly due to friends bringing over beer and leaving what’s left in our fridge. Finding Jockamo IPA, we decided to give it a try with Bruce’s Sweet Potato Pancake Mix and it was a great marriage.
“Jockamo is named for the tribes of dancing, singing, chanting “Mardi Gras Indians” who have marched in New Orleans for over 250 years.” When you taste this dish you will hear the drums and start singing “Iko! Iko!…Jockamo feena nay”.
Mais C’est Bon!
Enjoy!!
