Tag: balsamic vinegar

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Sweet and Savory Brussels Sprouts

Cajun French: la confiture aux figues (la kon-fee-tūr ō feeg) – fig preserve

 

Brussels Sprouts are one of those love/hate vegetables. We are on the love side and enjoy them from steamed to cooked in a sauce and everything in between. It is Spring time and in south Louisiana that means strawberries and they were abundant at the Red Stick Farmers Market. Besides fresh strawberries, Spring also means Abita Strawberry Beer, one of their seasonal beers. Home from the market we had Brussels Sprouts and fresh strawberries and in the frig we had Abita Strawberry Beer and fig preserves. Below is the dish that evolved from those ingredients. It is sweet with a hint of savory from Camp Dog Cajun Seasoning.

Mais C’est Bon!

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Shrimp and Green Chile Cajun Pasta

Cajun French: la soupe (la soop) – soup

 

This is a Mexican sopa seca, “dry soup”, which we have made Cajun. The reason it is called “dry soup” is that the pasta cooks in only the amount of liquid it can absorb. The dish lends itself well to being served as a side without seafood or meat. It is a great pot luck dinner dish.

Mais C’est Bon!

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Grilled Shrimp and Sweet Potato Fingerlings

Cajun French: le vinaigre (lu veen-eg) – vinegar

 

This is a simple and quick grilling recipe that is full of flavor. The balsamic vinegar adds sweetness to the shrimp and complements the sweet potatoes. We eat plenty shrimp and are always looking for new ways to cook shrimp. Although grilling is not new, the addition of balsamic vinegar is a new twist in preparation.

The sweet potato fingerlings were a find at the Junction City, KS Farmers Market.  We have used potato fingerlings yet had never seen sweet potato fingerlingers.  The fingerlingers were great for grilling, were sweet and complemented the shrimp perfectly.

Mais C’est Bon!

Enjoy!! Continue reading “Grilled Shrimp and Sweet Potato Fingerlings”

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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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In Honor of Vieux To Do: Shrimp, Creole Tomato, & Zydeco

“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!!

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Swiss Chard

Swiss Chard is a green that we were never too fond of.   The only time we tried it, someone had given us fresh Chard that was large and old.  So whenever it was available at the Farmer’s Market, we would always pass it by.  Recently, a farmer had young Chard and it looked inviting.  Always on the look for new vegetables, we decided to give it a try.  It was delicious alone or as a side dish.  Laurie enjoyed it cold and John preferred it hot.  Either way, it is worth preparing and enjoying.

This young Chard was nothing like the one we had in the past.  We will definitely seek out young Chard!

Mais C’est Bon!

Enjoy!!

Continue reading “Swiss Chard”

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