Cajun Food Where You Find It
Although Red Beans is a traditional New Orleans Monday Meal, we eat all types of beans and on any day. This week it is Pinto Beans. We cooked these on Sunday and used them all week in various ways from entrees to side dishes. Monday was traditional bean day since Monday was also wash day. It was easy to put a pot of beans simmering on the stove while completing other tasks like washing.
Mais C’est Bon!
Enjoy!!
While reading the recent newsletter from the Southern Food and Beverage Museum in New Orleans, the name, Belinda Hulin, caught my attention. Could it be the Belinda that was a good friend of my deceased Uncle John G? While staring at the name and thinking about my uncle, I knew I had to contact Belinda. Yes, it was the same Belinda. Hearing from Belinda brought back many memories and I wanted to explore those memories. First, I wanted to find out about Belinda and her life.
Belinda’s family like so many others in South Louisiana had been devastated by Hurricanes Katrina and Rita. While Belinda and her sister were mucking out the family home in New Orleans and throwing away mementoes, Belinda went upstairs to the second floor. There on the landing was a box, with papers hanging out, just sitting there like someone had forgotten it. Continue reading “Epicurean Heritage”
This Breakfast Pie is a great alternative to the common camping breakfast of eggs, bacon, and toast. The pie is easy to make and can be made the day before and refrigerated. The pie is also very adaptable to personal taste. Any ingredients may be added to the basic ingredients of bacon, eggs, onions and pie crust. The pie can become vegetarian by leaving out the meat and adding a variety of vegetables even using leftovers from the night before .
Do not use a pie plate to make this pie. We tried a pie plate the first time we baked it and there was too much crust. The pizza pan gives less crust and more filling.
One pie makes six servings.
Serve the pie with fresh fruit salad.
Enjoy! Mais C’est Bon!!
Breakfast Pie
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”
Philosophy
Why did we put these ingredients together? As you look over recipes we post here, you need to keep in mind why we choose to put together the ingredients for a particular dish. Usually it’s because we either found them fresh at the Farmers Market, or to make them Cajun. Let’s take a look at this fig recipe.
The bread we used is something we found from our local Farmer’s Market, it could have been almost any fresh specialty bread found locally. Continue reading “Honeyed Figs with Andouille”
Port Allen, LA – Laurie and I are fans of farmers markets and the fresh treasures they hold. On our last visit to the Red Stick Farmer’s Market in Baton Rouge, LA, we purchased fresh shrimp direct from the shrimper, carrots from the farmer who grew them, along with parsley and green onions. Using these fresh ingredients along with others we created the following recipe.
Enjoy! Mais C’est Bon!!
