Tag: eggs

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Cajunville Deconstructed Deviled Eggs

Cajun French: l’oeuf bouilli (l’uf boo-ee) – boiled egg

Deviled eggs are found on southern tables for most events from funerals to tailgating and everything in between. Most southern brides receive a “Deviled Egg Platter” as a gift, sometimes more than one. Cajunville is taking deviled eggs to the next level by deconstructing them and piping the mixture into pastry cups. With Carnival Season upon us, this dish makes a great first course, party tray or parade watching food.

Mais C’est Bon!

Enjoy!!

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This and That Frittata

Cajun French:  dĂ©jeuner (dā-ju-nā) – breakfast

 

PlatedBreakfast time and we have a frig full of leftovers, now what?  Time for a Frittata made with whatever we have; a little of this and a little of that.  This recipe cannot be duplicated but it does show how leftovers can be creatively used.  Add fresh fruit and veggies and breakfast is served.

Mais C’est Bon!

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Eggs Beanedict

Cajun French:  le piment fort (lu pee-mon for) – pepper (hot)

 

Lettuce Patty Egg Sauce ChivesWhat do you do with left over beans and rice?  Bean Patties.

What do you do with left over bean patties?  Eggs Beanedict.

If you are like us, there always seems to be beans and rice left even after eating leftovers.  Trying to come up with a way to use the beans and rice in a creative manner, we decided on bean patties.  They had a great flavor and we served them with grilled salmon.  Ok, now we had two bean patties leftover.  Thinking breakfast we decided to top them with fried eggs and one thing led to another.  Eggs Beanedict was born and enjoyed.

Mais C’est Bon!

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Crab Omelet

Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet

 

There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.

Mais C’est Bon!

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Carrot Top Green Eggs

Cajun French: la carotte (la kar-ot) – carrot

 

Being Cajun we try to use all parts of vegetables. Our fresh carrots from the Red Stick Farmers Market came with a large top bouquet. What do you do with Carrot Tops? After some research, we decided to try carrot tops and eggs. Only using about ÂŒ of the bunch, we still have lots to be creative with. We used only the leaves not the bottom stem.  When the tops are cut they smell like parsley. The cooked carrot tops had a firm texture and added lots of flavor to the eggs. We served our eggs and carrot tops with Papa Tom’s Grits and toast.

Mais C’est Bon!

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Seventh Day of Christmas – 7 fleur de lis

Cajun French: le pain perdu (lu pain pair-dĆ«) – French toast

 

Fleur de Lis means flower of the lily and is a stylized design of the lily, present in threefold petals. The Acadian flag has three Fleur de Lis on a blue field which represents the French origin of the Acadians.

Traditionally, the Fleur de Lis has been used to represent French royalty and is strongly associated with St. Louis IX, King of France, and Patron of the City of New Orleans. The Fleur de Lis is a state symbol of Louisiana and is associated with many cities having French heritage including New Orleans, Lafayette, and Natchitoches.

Pain Perdu, French Toast or Lost Bread, is a favorite of Cajun children and adults as well. It is called Lost Bread since the bread used is stale and good only for bread pudding, bread crumbs or Pain Perdu. We have been known to purchase a loaf of French Bread and let it get stale so we can make Pain Perdu. Any bread may be used yet French Bread makes the best Pain Perdu.

Mais C’est Bon!

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Thanksgiving Breakfast – Salmon et al Wrap

Cajun French: le saumon (lu sƍ-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!

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Crepes GoYaYa’s

Cajun French: les lĂ©gumes (lā lā-gĆ«m) – 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!!

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Mizuna Breakfast Wraps

Cajun French:  l’huile d’olive (l’ƫ-eel d’ƍ-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!

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