Tag: fig

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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!

Enjoy!! Continue reading “Sweet and Savory Brussels Sprouts”

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Shrimp, Red Cabbage & Oyster Mushrooms

Cajun French:  le chou (lu shoo) – cabbage

 

Cleaning out the frig before our weekly Red Stick Market purchases, we found red cabbage and oyster mushrooms.  What to do with them?  Shrimp in the freezer, good addition.  We decided to cook each separately and then plate together.  The sweetness of the cabbage added to the mildness of the mushrooms and the shrimp were the crowning glory.  For a meal made with clean out the frig items, it was outstanding!

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp, Red Cabbage & Oyster Mushrooms”

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Crab Dressing

Cajun French: la pince (la pains) – claw

 

Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.

Mais C’est Bon!

Enjoy!! Continue reading “Crab Dressing”

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Southwest Breakfast

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!!

Continue reading “Southwest Breakfast”

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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!! 

Continue reading “Fig Vinaigrette”

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Honeyed Figs with Andouille

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”

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