First, Make a Roux

Elderflower Cucumber Cocktail

noreply@blogger.com (Make a Roux) — Sat, 03 Sep 2011 05:39:00 +0000

Here's my new cocktail for the Labor Day Weekend. It involves minimal effort -- all you have to do is shake your thang!

This week, my aim was to create a cocktail with two newly-procured items. One of those was Thatcher's Organic Artisan Elderflower and the other was Zevia Grapefruit Soda. All I did was mix these two new ingredients with some tried and true flavors (Tito's Handmade Vodka and cucumbers from the local market). The result was a refreshingly fruity and flowery cocktail. It's a perfect start to the last-hurrah-holiday-weekend-of-summer.

Elderflower Cucumber Cocktail

Put the following into a cocktail shaker:

1 shot vodka (I used Tito's Handmade Vodka from Austin, TX, baby!)
1 shot elderflower liqueur (I used Thatcher's Organic)
3 slices cucumber
4 ice cubes

Shake until cold and strain over 3/4 c crushed ice.
Top with:

2 shots grapefruit soda (I used Zevia Grapefruit Soda)
1 shot seltzer

Garnish with a cucumber wheel.
Drink to a sweet Labor Day Weekend!

Smoky Spicy Garlicky Goat Cheeseballs

noreply@blogger.com (Make a Roux) — Sun, 14 Aug 2011 19:15:00 +0000

The idea for this recipe has been rolling around in my head for over a year now. I wondered how tangy goat cheese, mellow roasted garlic and onion-y chives would pair with spicy smoked almonds.

Finally made these little goodies and, as it turns out, the flavors are really great together. I only wish I'd tried them sooner.

You can roll this mixture into individual cheeseballs like I did, or form it into one log or ball. No matter what you choose, this is a pretty quick appetizer that you can make ahead of time. Just hold the mixture in the fridge until almost ready to serve. At that point, you can shape the mixture and roll it in the almonds.

Smoky Spicy Garlicky Goat Cheeseballs

Makes 16 mini cheeseballs

1 1/4 c spicy smoked almonds (I used Blue Diamond Jalapeno Smokehouse almonds)
8 oz light cream cheese, softened
4 oz goat cheese
1 Tbsp light mayonnaise
1 Tbsp fresh chives, chopped
4 cloves roasted garlic, chopped
1/8 tsp salt (+ more to taste)
1/4 tsp pepper (+ more to taste)
1/4 tsp smoked paprika
1/8 tsp ground chipotle powder (or add a few drops of your favorite hot sauce)
1/2 c parmesan, grated
1/2 c sharp cheddar, grated
olive or canola oil spray

Put almonds in a zippered bag and smash with a meat mallet or rolling pin until they're in small pieces, but not completely pulverized. Pour into a bowl and set aside.
Using a handheld mixer or stand mixer, mix the goat cheese, cream cheese and mayo on low speed until smooth and thoroughly combined.
dd the chives, garlic and spices and beat on low speed until combined.
Mix in the parmesan and cheddar cheeses at low speed until combined.
Taste and adjust seasonings.
Refrigerate the mixture for 30 minutes or more.
Spray hands with oil and roll cheese mixture into 1 1/2-inch balls.
Roll each cheeseball in the almonds until coated.

Serve chilled or at room temperature with crackers, bread, and/or veggies.

New Feature - Ask Dat Cajun!

noreply@blogger.com (Make a Roux) — Tue, 02 Aug 2011 02:02:00 +0000

Hey kids,
Have you ever wanted to know how to cook a roux, what a charivari is, or what to serve when your friends drop by for a quick visit?

Now you can Ask Dat Cajun and get the answers to all your culinary and cultural questions. Heck, I'll even take a crack at solving your social dilemmas in a way that only a good ol' Cajun would.

Email your questions to me askdatcajun@gmail.com and I'll do my best to help you out, cher!

Friday Cocktail - Pineapple Cucumber Basil Slushie

noreply@blogger.com (Make a Roux) — Sat, 30 Jul 2011 01:50:00 +0000

It's the weekend. It's hot. You're melting.

You want two things:

a refreshing fruit slushie
some alcohol

This little number does the trick. You get icy fruit and vodka with a dose of basil to boot. Plus, you just throw everything into the blender and you're ready to drink.

What more could you ask for this Summer?

Pineapple Cucumber Basil Slushie

Put the following into the carafe of your blender:
1/3 c frozen pineapple
1/3 c cucumber, diced and peeled
1 lime wedge, rind and pith removed
1 basil leaf (if using large leaf basil, use 1/2 of the leaf)
1/3 c crushed ice (use less (or omit) for a more smoothie-like consistency)
2 shots vodka
5 - 8 drops clear liquid stevia

Blend away and pour into a glass.
Top with a long sliver of cucumber and a sprig of basil.
Drink to beat the heat.

Return of the Cajun

noreply@blogger.com (Make a Roux) — Mon, 25 Jul 2011 13:00:00 +0000

Bonjour, y'all!

It's been over three months since I posted anything to this blog. No, I haven't been on a hunger strike. I'm still eating and cooking and canning and what have you.

It's just that I had a little blogger pity-party where Mr. Whoreadsthisanyway and Mrs. Doesanybodycare were the main guests. Luckily for me, I found encouragement and support from other bloggers and friends in the twittersphere.

So... I'M BACK, chere!

I'm looking forward to bringing you more recipes for Cajun/Creole food & drink, along with posts about my favorite things.

What I'm most excited about is a little feature I'm calling "Ask Dat Cajun" where you can pose your questions about food, culture and life. I'll give you good ol' homespun advice just like your Cajun Mamère would give you, if you had one.

More soon!

Morganza Spillway to Open - Keep Cajun Country in Your Thoughts

noreply@blogger.com (Make a Roux) — Sat, 14 May 2011 17:06:00 +0000

In what has become Louisiana's own version of "Sophie's Choice", the Morganza spillway will be opened this afternoon to spare New Orleans from flooding.

Please keep all of the good-natured, hard-working people of Cajun Country in your thoughts. Many of them are but a few hours or days from losing everything they've worked for all their lives.

While the national news media may think that towns like Butte Larose are quaint with their camps instead of houses, those who live in or near the area know that it is more than that -- people there live a unique and beautiful way of life and tradition.

To all affected residents, to my friends and to my family, please stay safe.

Deepwater Horizon Disaster - One Year Later

noreply@blogger.com (Make a Roux) — Thu, 21 Apr 2011 01:26:00 +0000

On April 20, 2010, the Deepwater Horizon rig exploded, killing 11 men, spewing untold amounts of oil into the Gulf of Mexico, killing wildlife and destroying the livelihoods of many in the seafood and tourism industries.

Considering I'm far away from my homeland, I am usually thrilled beyond belief on the rare occasions when beloved places like Venice show up in the national news. However, in the weeks and months following the explosion, I saw way more of Venice on TV than I ever wanted to. :[

And today of all days, BP announced it that it is suing the maker of the rig's blowout preventer.

I have mixed feelings on that one. While I certainly want EVERYONE (BP, TransOcean, Halliburton, etc.) involved in this mess to be brought to justice and made to pay, it just seems odd that BP waited this long to file suit. (Can you say finger-pointing/stall-tactic?) Not to mention, it's in pretty poor taste for BP to have announced this legal action on the one year anniversary of the explosion.

Real nice move, BP. :[

==
Read my thoughts from one year ago:
Do You Know What it Means to Miss the Gulf Coast?

Happy Mardi Gras!

noreply@blogger.com (Make a Roux) — Wed, 09 Mar 2011 03:18:00 +0000

Happy Mardi Gras to all my lovely readers and fellow bloggers.

How did you/will you celebrate today?

I'z in Your King Cake Waiting for Da Mardi Gras!

noreply@blogger.com (Make a Roux) — Wed, 02 Mar 2011 06:37:00 +0000

Just got a couple of king cakes out of the oven to celebrate Mardi Gras here at home and at my office. I was feeling a bit silly and did this...

Here are the cream cheese filled king cakes awaiting the icing and sugar treatment.

All dressed up with icing, sanding sugar, and GLITTER!

Dressed up even more and ready to meet my co-workers.

Who will get da baby?

Friday Cocktail - A Brandy Milk Punch for Your Mardi Gras Go-Cup

noreply@blogger.com (Make a Roux) — Sat, 26 Feb 2011 06:33:00 +0000

Today's cocktail is in honor of New Orleans and surrounding areas.

This month, I've become increasingly homesick for Louisiana and for all the fun that the Mardi Gras season entails. At the risk of repeating myself year after year, some of the best things about Mardi Gras are:

eating King Cake—Pure sugar-high yumminess!
listening to Mardi Gras music—Professor Longhair, Stop, Inc., The Wild Magnolias, etc.
waiting for the parade—Someone in your party must get there early with the coolers and the lawnchair/ladder contraptions.
catching beads and trinkets of every kind—Just shout, "Throw me somethin', mistah!" and you shall receive!
watching the parade-goers—There are always interesting people to see. And, no, I don't mean women flashing their goods.
drinking from go-cups—Sure, you can drink on da parade route, but you can't have glassware or bottles.

Without further ado, here's a New Orleans favorite; it's a brandy milk punch for you to put in dat go-cup you caught at Bacchus. Now, go meet up with T-Boy and T-Girl, who are holding a spot for you on the parade route. Drink, be merry, and shout "Throw me somethin', mistah!"

Brandy Milk Punch
1 1/2 c crushed ice
1 shot brandy
1/2 oz dark rum
1 tsp pure double-strength vanilla (please don't use that McCormick crap)
3 oz milk
1 oz light agave nectar or simple syrup (agave nectar is not traditional, but I love it in this punch)
fresh nutmeg

Place the ice in a glass (or, in the case of today's post, your favorite go-cup). Pour all ingredients into a shaker glass. Stir well to combine. Pour into the glass or go-cup. Grate some nutmeg on top. Now, go catch some beads!

Valentine's Day Dinner

noreply@blogger.com (Make a Roux) — Tue, 15 Feb 2011 03:00:00 +0000

Last night, my sweetie (aka, Hubby) took me out for an early Valentine's dinner. We had a fabulous meal (steak, stone crabs, and champagne at Truluck's) and a wonderful time. Thanks for dinner and for my cool gift, Hubby!

As part of my gift to Hubby, I'll be cooking up a romantic dinner on Valentine's night.
Here's the menu:

Starter - Boudin-Stuffed Mushrooms
Entree - Grilled Herb Stuffed Trout
Side - Asparagus, Snap Pea and Lemon Risotto
Dessert - Chocolate Pear Upside Down Cake with Calvados Caramel Sauce

What will you and your sweetie have for Valentine's dinner?

Electric Mixology - Please Vote for Me!

noreply@blogger.com (Make a Roux) — Thu, 10 Feb 2011 04:47:00 +0000

Hi everyone!
If you've read my post "'Lectric Carrot", about my cocktail invention using the new Sechuan Buttons from MarxFoods.com, please go here and vote for me!

Love you guys!

Cajun Thing - Tante and Nonc

noreply@blogger.com (Make a Roux) — Tue, 08 Feb 2011 21:47:00 +0000

If you're a Cajun, chances are you have a tante and/or a nonc.

Tante (tȯnt) - Aunt. The French word for "aunt" is "tante" and is widely used by Cajuns.
Nonc (nȯnk) - Uncle. Short for the French phrase, "mon oncle".

Typically, we say the name of the aunt or uncle in French when we use tante or nonc. For example, my Aunt Monica is "Tante Monique".

We also use tante and nonc when referring to our great aunts and great uncles, respectively.

Friday Cocktail - 'Lectric Carrot with Sechuan Buttons!

noreply@blogger.com (Make a Roux) — Fri, 04 Feb 2011 00:18:00 +0000

PLEASE VOTE for my cocktail invention! Go here and vote for me!

Recently, I was contacted by Marx Foods to participate in their Electric Mixology contest. The Electric Mixology contest is being held to spread the word about a product that Marx Foods carries -- the Sechuan button.

Having never heard of a Sechuan button before, I did some quick Googling and found that the button is the flower of Spilanthes Acmella, also known as "toothache plant" because of its pain relieving properties.

Tasting a Sechuan button gives your tongue a little tingle, followed by a little numbing sensation and some cooling in the throat. Cool, for sure!

For my contest entry, I paired my buttons with carrot juice for its electric color and with some fresh ginger for a hint of warm spice. The result was a tasty drink that let the electricity of the buttons come through.

You can find Sechuan buttons and other exotic ingredients at www.marxfoods.com.

Please come back starting on Feb 7 for a link where you can vote for my drink in the Electric Mixology contest!

'Lectric Carrot

Combine the following in a martini shaker:
1 shot vodka
1 shot triple sec
1 shot carrot juice
1 shot grapefruit juice
1/2 tsp grated ginger
2 Szechuan buttons

Use an immersion blender to blend the Szechuan buttons completely into the cocktail mixture.
Add ice to fill the shaker.
Shake until icy cold.
Pour into a martini glass.
Garnish with a slice of ginger and an additional Szechuan button.
ZING!

Andouille, Mushroom and Veggie Rice Salad

noreply@blogger.com (Make a Roux) — Sat, 22 Jan 2011 18:31:00 +0000

Have you ever just thrown a meal together and had it turn out so good that you vowed to make it again?

Well, just call me the accidental cook. Yesterday, I whipped up this rice salad for lunch out of leftover rice, andouille, sauteed mushrooms and broccoli from dinner the night before.

It tasted so yummy that I knew I wanted to a) jot down the recipe and b) share it with you.

As written, this recipe makes a decent meal for two people. Double the recipe as a side dish for company.

Andouille, Mushroom and Veggie Rice Salad
1 1/2 Tbsp butter or olive oil
2 cups white or brown rice, cooked and cooled
15 - 20 cremini mushrooms, cleaned and sliced
1 c onion, cut to your preference (mine were sliced)
1 c broccoli, steamed, cooled, and cut into bite-sized pieces
2 links fully cooked andouille sausage, diced
20 cherry tomatoes, halved
1/2 of an avocado, diced
3 oz feta cheese
thyme
salt
pepper
Creole Seasoning
Tabasco Green or other favorite hot sauce
1/2 - 3/4c 2% Greek yogurt, or more if desired

Saute the onions in the butter or oil over medium-high heat, about 2 minutes.
Add the mushrooms and saute until dark brown and softened, about 5 minutes.
Season the mixture with thyme, salt and pepper. Let cool for 5-10 minutes.
In a large bowl, fold together the rice, mushroom mixture, broccoli, sausage, tomatoes, avocado, and feta until ingredients look evenly distributed.
Season to taste with Creole Seasoning, salt, pepper and hot sauce.
Fold in the Greek yogurt, adding more if the salad seems too dry for your taste.

Tip: I haven't tried it yet, but you could probably make this salad ahead of time, stirring in the yogurt shortly before serving.

Friday Mocktail - Orange-Rosemary Mingle

noreply@blogger.com (Make a Roux) — Sat, 22 Jan 2011 03:51:00 +0000

Last week, I promised you something citrusy and herbal. My new experiment doesn't disappoint.

I mingled a super-easy orange-rosemary simple syrup with bitters and club soda to come up with a drink that quelled my desire for that slightly herbal, medicinal taste I so often go for in my cocktails.

Tip: Keep the rest of the simple syrup in the fridge and use it to soak your next sponge cake.

Orange-Rosemary Mingle
For the orange-rosemary syrup:
zest of 1 navel orange
2 sprigs rosemary
1/4 c agave nectar
1 c filtered water

Combine orange zest, rosemary, agave nectar, and water in a microwavable bowl or measuring cup.
Microwave on high for 2 minutes.
Let syrup cool for about 10 minutes.

For the mocktail:
1/4 c + 2 Tbsp orange-rosemary syrup
4 dashes Peychaud's Bitters
crushed ice
orange wedge and/or rosemary sprig

Fill a rocks glass halfway with crushed ice.
Add the orange-rosemary simple syrup and bitters.
Top off with club soda.
Swizzle.
Garnish with an orange wedge and/or a sprig of rosemary.

Cajun Thing - Couillon

noreply@blogger.com (Make a Roux) — Sun, 16 Jan 2011 01:10:00 +0000

It's back, chere!

In case you don't remember, the "Cajun Thing" is a series of blog posts about words, phrases and traditions that are uniquely Cajun. I haven't been posting them for a while, but I have a notebook full of items I've remembered along with more I encounter when speaking with my parents.

Today's Cajun thing is a COUILLON! [KOO-yawɴ]

Couillon is basically the Cajun word for dummy or idiot. In fact, being called a couillon might actually be worse than being called an idiot.

"Dat Jean Sot is a couillon, yeah!"

Friday Mocktail - Blueberry Dream

noreply@blogger.com (Make a Roux) — Sat, 15 Jan 2011 00:38:00 +0000

It's Friday again, and time for another mocktail. As hubby and I continue our month with no alcohol, I've found myself needing not so much the alcohol, but the little ritual of kicking back with a special drink after work on Friday.

Again this week, I worked with things I had on hand -- blueberries, soy milk, and grape juice concentrate. I decided to go for something creamy, but not as heavy as a smoothie and with an icier texture. The end result tasted like a blueberry-grape popsicle.Yummy!

I'm going to try getting a little more creative next week with something on the herbacious and/or green side.

Blueberry Dream Mocktail

4 oz crushed ice
3 oz light soy milk
1 1/2 oz fresh blueberries (plus a few extra for garnish)
1 oz grape juice concentrate
1/2 oz water

Place all ingredients, starting with with the ice and ending with the water into a blender. (Alternatively, use a glass and a stick blender.)
Blend until thoroughly mixed and icy.
Pour into a martini glass. Garnish with blueberries.

HAPPY FRIDAY!

Friday Mocktail - Berry Crush

noreply@blogger.com (Make a Roux) — Sat, 08 Jan 2011 01:04:00 +0000

Friday afternoon is typically cocktail time at my house. This week, I'm continuing with my resolution to give Mr. Liver a break from alcohol in the month of January.

Then, what's a girl to do at cocktail time on a Friday afternoon? Make a mocktail, that's what!

The best mocktails are usually made with fresh ingredients, so I grabbed some blackberries and oranges and went to work. The Peychaud's Bitters add a teensy amount of alcohol, but I'm not going to split hairs over it.

If you hate blackberry seeds and love sticky-sweet drinks, then this drink isn't for you. If you love blackberries and drinks with very little sugar, then give this mocktail a try.

Berry Crush Mocktail

5 large blackberries
1 - 2 tsp agave nectar (or more, if you like your drinks really sweet)
3 splashes Peychaud's Bitters (omit if desired)
1 tsp black cherry concentrate (I used R.W. Knudsen's brand)
1 orange wedge
ice
seltzer or club soda

Place the blackberries into a rocks glass and muddle until well crushed.
Add the agave nectar, bitters, and black cherry concentrate.
Squeeze the orange, and then drop into the glass.
Stir well, add ice, and top off with seltzer.
Swizzle gently before drinking.

Bonus: This mocktail is as little as 40 calories if you go for just 1 teaspoon of agave nectar.

Welcome 2011!

noreply@blogger.com (Make a Roux) — Fri, 07 Jan 2011 04:37:00 +0000

Well, another new year is here. Time to make resolutions and to reflect on the past year.

Reflections for 2010
Overall, 2010 was a pretty good year. However, no year with highlights is without its lowlights. :[

Best things:

The continued health of my loved ones and friends.
Finding a sweet new job only a few weeks into 2010. It was rather scary having been laid off only two days before the start of the year!

Worst things:

The explosion of the BP Deepwater Horizon offshore rig killing 11 workers and spilling a colossal amount of oil into the Gulf of Mexico. I still can't think about the incident without my blood boiling.
The loss of fellow blogger Lisa aka Bumpkin on a Swing to ovarian cancer. All of us bloggers are better off for having known Lisa, and we are all the worse for having lost her.

Resolutions for 2011
Most people vow to eat healthier, put down their vices, lose weight, etc. I'm no different, really. I've just tried to make my resolutions specific, so that I'll be better able to stick to them.

Eat more whole foods: I eat healthy about 85% of the time, which isn't so bad. However, my diet could always use some improvement. I'd like to get back to eating more fruits, veggies, whole grains and less processed foods.
Exercise five or more times a week: I'm not getting any younger, which means my metabolism isn't getting any faster.
Drink no alcohol in the month of January: Why not give Mr. Liver a little break?
Write at least two blog posts per week: I've been neglecting this little blog of mine. Time to pay some attention to it, and to give my lovely readers a reason to continue visiting.

Well, there you have it, dear readers. What were the best and worst points of 2010 for you? Any resolutions for 2011?

Merry Merry!

noreply@blogger.com (Make a Roux) — Fri, 24 Dec 2010 16:10:00 +0000

Wishing all my family, friends, and my readers in the blogosphere a very happy holiday!

Spiced Moxie Cocktail for My Hubby

noreply@blogger.com (Make a Roux) — Fri, 24 Dec 2010 16:09:00 +0000

Here's a cocktail dedicated to my hubby. He's a dyed-in-the-wool New Englandah and he grew up drinking Moxie, a gentian-root based elixir.

I'll admit, when he first introduced me to Moxie, I found the taste a bit weird. Over time, I came to like and appreciate it. If you're new to Moxie, this cocktail is a nice way to try it. The spiced rum takes the edge off of the bitter component of the soft drink and ends up adding a bit of a vanilla taste.

I won't get to spend Christmas week with my hubby, as I've got limited vacation time this year. So he's off to visit his family in New England and I am off to see mine Louisiana. We'll be back in time to ring in the New Year together, though.

Until then, cheers to you, hubby! You've got moxie, so drink Moxie! ;)

Spiced Moxie Cocktail

crushed ice
4 oz Moxie Original Elixir
2 oz Captain Morgan Spiced Rum or other spiced rum

Add the crushed ice to a rocks glass.
Pour in the Moxie and spiced rum.
Give it a quick stir and drink up!

Spicy Cane Syrup Glazed Ham for the Holidays

noreply@blogger.com (Make a Roux) — Thu, 23 Dec 2010 05:12:00 +0000

It's almost time for my holiday visit back to South Louisiana, where I'll pick up more Camellia beans, Steen's Cane Syrup, Zatarain's Crawfish & Crab Boil, and Tiger Sauce for my pantry.

I picked up an 8lb ham on sale this week and thought I'd use up the last of my current cane syrup and Tiger Sauce stash by whipping up a sweet and spicy glaze. It was just the thing to add some zest to an otherwise plain meal.

Spicy Cane Syrup Glazed Ham

1 c apricot jam
1 c cherry preserves
2 oz bourbon
4 Tbsp Steen's Cane Syrup
2 Tbsp Tiger Sauce (add more for a spicier glaze)
1 precooked ham

Preheat the oven to 325°.

Place all ingredients in a small saucepan. Bring to a boil, whisking as the jam and preserves melt. Turn down the heat and let simmer until mixture coats a spoon and is slow to run off.

Place ham in a baking dish. Spread or brush with the glaze. Cover tightly with foil and bake for 10 minutes per lb.

Happy holidays!

And the winner is...

noreply@blogger.com (Make a Roux) — Sat, 18 Dec 2010 17:43:00 +0000

The winner of the POM Wonderful 100% Pomegranate Juice giveaway is...

Misti, with a total of 7 points!

Misti, I'll be emailing you for your address.

Hot Mulled Pomegranate Juice and a POM Wonderful Giveaway!

noreply@blogger.com (Make a Roux) — Mon, 13 Dec 2010 04:10:00 +0000

Like it or not, the holidays are upon us. Time to eat rich foods and drink lots of booze!

If you're like me, you might need to take a little break from celebrating every once in a while. This mulled pomegranate juice is a perfect alternative to mulled wine and just as festive a way to celebrate the holidays. YUM!

Hot Mulled Pomegranate Juice
1 8oz bottle of POM Wonderful Pomegranate Juice
2 tsp agave nectar
1 Tbsp mulling spices
3 slices of orange (2 for mulling, 1 for garnish)
2 cinnamon sticks (1 for mulling, 1 for garnish)

Pour the pomegranate juice into a small pot.
Add the agave nectar, mulling spices, 2 orange slices and 1 cinnamon stick.
Let simmer for 20 minutes.
Strain into a mug and garnish with the remaining orange slice and cinnamon stick.

POM Wonderful Giveaway!
If you've never tried POM Wonderful's 100% Pomegranate Juice before, now is your chance to win three 8oz bottles from me, thanks to the folks at POM Wonderful! Now, for the deets!

From now until midnight PST, Friday, December 17:

Leave your email address in a comment telling me how you'd use POM Wonderful 100% Pomegranate Juice (1 point each)
Follow my blog publicly (5 extra points)

I'll tally up the points and announce the winner on Saturday, December 18.
Disclosure Notice: POM Wonderful provided a case of POM Wonderful Pomegranate juice to cook with and to share with my readers. I was not paid, nor was I required to write a positive review.