Real Cajun Cooking - Pure and Simple

Barbecuing Chicken Leg Quarters

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 26 Jan 2012 20:06:18 PST

I prefer barbecuing chicken leg quarters more so than the other parts of the chicken--especially the white meat (chicken breast). And, here are a couple reasons why I like barbecuing chicken leg quarters more than other parts of the yard bird:

The dark meat has more flavor than the white meat.
I am able to use my special dark meat secret marinade.

The secret that I am about to reveal to you will certainly set you apart from the rest of the humdrum (always the same old stuff) culinary crowd--and it's very simple to do. All it takes is brown sugar, salt, liquid smoke, a large nonreactive container, an indoor oven... and eventually a barbecue grill.

So, if you are ready... let's get started.

Ingredients

10 lbs. chicken leg quarters (fryers)
4 oz. Colgin Liquid Smoke
1/2 lb. brown sugar (dark if you can get it)
1/2 cup salt

Instructions

remove skins from the chicken quarters (set aside)
clean and rinse chicken quarters under cool running water (leave wet)
put chicken quarters in a large non-reactive container (enamel, plastic, stainless)
in a small bowl add half the bottle of liquid smoke, brown sugar and salt, mix well
use clean hands to coat all of the chicken pieces thoroughly with the marinade
marinate the chicken quarters for 6 - 8 hours, re-coating the chicken every couple hours
when ready remove chicken quarters from the marinade
gently wash the marinade off the chicken using as little water as possible (don't overwash)
apply the remaining liquid smoke to the chicken quarters (even distribution)
place all the chicken quarters in a large roasting pan
set the oven at 275° F. and cook for 2 1/2 hours (lid on)
transfer the cooked chicken quarters to the barbecue grill
smoke the chicken quarters on low heat (away from the fire) for 30 more minutes

Note: It is important not to pressure wash the chicken quarters under the faucet after marinating because it will wash away all of the slightly sweet smokey flavor that we are trying to capture. Over washing defeats the purpose of marinating.

PS. If it's raining outside and you don't have access to a grill, just continue cooking the chicken leg quarters in the oven for about another hour. I promise it will still come out great.

PPS. What do I do with the chicken skins? Glad you asked. Follow this link: Cacklin Cracklins.

Bon appetite!
KT

The Health Benefits of Cajun Foods

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 19 Jan 2012 20:33:09 PST

The Health Benefits of Cajun Foods is a 3 minute video which outlines the numerous health benefits associated with Cajun-style cuisine--including the excellent benefits derived from the top 5 Cajun herbs and spices.

Bon appetite and healthy living!
KT

Cajun Trout Almondine

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 19 Jan 2012 08:25:30 PST

This Cajun Trout Almondine recipe is an adulterated form of the original Trout Meunière Almondine recipe.

The French word 'meunière', as used here, means food (especially fish) which is dipped in all-purpose flour, sautéed in butter, and accented with citric acid from the lemon juice.

Here we added a couple more ingredients, i.e., chopped parsley and DIY Cajun seasoning to liven up the catch... so to speak. Very delicious! Try it. You will like it, I'm sure.

Ingredients

8 trout fillets, skinned
1 cup all-purpose flour
1/4 lb. butter
1/4 cup lemon juice
1/4 cup of parsley, chopped
1/2 cup sliced almonds, roasted (375 F. for 7 minutes)
2 units of DIY Cajun Seasoning

Instructions

sprinkle trout fillets with DIY Cajun Seasoning
dredge in flour
on medium heat melt the butter in a shallow skillet
add fish to the hot butter
cook slowly until golden brown on both sides, turning once
remove fish and place in a warm oven until the sauce is made
in the skillet, add lemon juice and parsley to butter and drippings
mix well then poor over cooked fish fillets
sprinkle sliced roasted almonds over the fillets

Makes 4 servings

Note: In the DIY Cajun Seasoning mix, you may add up to 1 tsp. of Old Bay Seasoning to give your Cajun Trout Almondine an additional traditional southern flavor.

Bon appetite. Enjoy!
NT

Cajun Shrimp Creole

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 13 Feb 2012 10:43:14 PST

Isn't Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of a Creole origin, but it has been "Cajunized" to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes.

Ingredients

2 pounds raw shrimp, peeled and deveined (save shells to make broth)
3 Tbs. powdered gumbo roux
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 Tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
1 (8 oz.) can tomato sauce

Instructions

make a light brown roux using flour and oil
add shrimp and cook 3 minutes over low heat
add garlic, onion, green pepper and parsley
saute 2 minutes
increase heat to medium and gradually add water while stirring
add remaining ingredients
bring to a boil, then lower heat to simmer
cook for 1 hour
stir occasionally
serve over cooked white long-grain rice

A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!

Makes 4 - 6 servings. Bon appetite!
NT

Cajun Cooking In Cast Iron Cookware

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 15 Jan 2012 20:14:10 PST

You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover those buttermilk mashed potatoes.

There are many pieces of cast iron cookware. Many fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust. Never use detergents. Detergents will remove the patina which has built-up over time.

Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.

Cast Iron Cookware

Fry Pans--great for frying chicken or fish.
Dutch Ovens- Can be used for many purposes. (This can be used when camping out or cooking your favorite pot of soup or beans.)
Cornbread Pan- ideal for cooking cornbread or small pieces of fish.
Flat Bottom Square Skillet- used for frying eggs, bacon or sausages.
Country Kettle- makes some great chili, soups and stews.
Cast Iron Charcoal Grill - great for grilling on picnics.

Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten fried bacon, eggs and outdoor toast?

Catching fish and frying them up outdoors by the lake is awesome. They also come in handy at sporting events and tail gating.

Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.

If your parents and grandparents used cast iron cookware, you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking .

Cast iron cookware has multiple uses--indoor and outdoor. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the lake or creek and fry-up some of your favorite fish.

Camp out and enjoy the scent of bacon cooking and hot coffee brewing. Your life will never be the same once you invest in cast iron cookware.

Prepare to hand down your cast iron cookware to your children. It is that durable.

Bon appetite!
AP

Crawfish Cheese Pie À La Mode

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 12 Jan 2012 15:52:22 PST

Ingredients

1 lb. crawfish tails
2 ounces crawfish fat
3 cups cooked rice
1 cooked pie crust
1 can cream of shrimp soup (do not dilute)
1 cup water
5 ounces grated cheddar cheese
1 stick butter
1 cup green onions, finely chopped
5 stalks celery, finely chopped
1/4 teaspoon each red, black and white pepper
1/2 teaspoon Tabasco
salt to taste

Instructions

melt butter and saute green onions and celery for 15 minutes
add crawfish fat and cook 5 minutes
add soup, black, red, white pepper and Tabasco
cook 5 minutes and add crawfish tails, rice and water, stir
make sure mixture is not too dry or too runny
add a little water if it is too dry.
it must be thick enough to stand as a slice of pie
salt to taste
stir in cheese and put in pie shell
bake at 350 degrees F. for 15 minutes

Serves 4 to 6.

Bon appetite!
NT

Aunt Violet's Pecan Pie Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 21:40:39 PST

Ingredients

3 eggs
1 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan pieces or halves
1 tsp vanilla
1 9" unbaked pie crust

Instructions

thoroughly beat the eggs
add in the sugar, salt, melted butter, and corn syrup
stir-in the pecans and vanilla
pour in the pie shell and bake for 40-50 minutes at 375 degrees F. (or until a toothpick comes out of the center clean)

Bon appetite!
NT

Super Bowl Party Favorite: Baked Spicy Hot Cajun Buffalo Wings Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 10 Jan 2012 14:13:17 PST

Baked Spicy Hot Cajun Buffalo Wings just about says it all, except for the part about how easy they are to prepare. For your next Super Bowl party, you can whip-up a batch of these delicious spicy Cajun-style wings in no time flat when you use this simple recipe.

Ingredients

2 dozen chicken wings
1 Tbs. Slap ya Mamma seasoning
1 tsp. granulated garlic
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper
1 cup of clarified butter

Instructions

sprinkle frozen chicken wings with pepper seasonings and granulated garlic
bake at 425 degrees F. for 20 minutes
turn over and bake another 20 minutes
mix butter and hot sauce together
toss over cooked chicken wings until well coated
serve with blue cheese dip and celery sticks

Note: For added heat, reduce the amount of butter and increase the amount of hot sauce.

How to Clarify Butter

For great instructions on how to clarify butter go to: About.com Culinary Arts

Enjoy your next Super Bowl party. Ahheee!!
NT

Stuffed Crawfish Bisque Heads

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 21:33:00 PST

Stuffed Crawfish Bisque Heads is a traditional Cajun recipe which uses the upper part of a few of the largest crawfish in the pot, after it has been cleaned out, for stuffing. I don't know who thought of this, but he or she did the world a flavor. Check it out.

Ingredients

15 lbs. live crawfish
2 cups onions, finely chopped
1/2 cup celery
4 eggs
1/2 lb.butter
1/2 cup green onions, finely chopped
1 cup Italian bread crumbs
salt and pepper to taste

Instructions

scald crawfish, (see instructions on Crawfish Bisque I)
peel, clean and de-vein crawfish tails
clean and save 2 dozen shells (thorax) of the largest crawfish and set aside.
combine butter, onions and celery while stirring constantly
cook in uncovered pot over medium heat until onions are wilted
remove from heat
add bread crumbs, beaten eggs, seasoning, chopped crawfish tails, green onions and parsley
mix well
stuff cleaned crawfish head shells
bake in oven for 20 minutes at 350 F.

Stuffed crawfish bisque heads makes a wonderful addition to seafood platters.

Enjoy!
KT

Crawfish Bisque II

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 11 Jan 2012 06:54:09 PST

Our Crawfish Bisque II recipe takes us on a slightly different path but gets similar results in taste and texture as our Crawfish Bisque I presentation, and it also reduces the number of servings by half.

Since many folks don't have easy access to live crawfish as called for in the first recipe, it is assumed you can get fresh tail meat from your supermarket. This means you don't have the task of processing the live crawfish yourself. That's a good thing.

Ingredients

1 lb. crawfish tails
1/4 cup all-purpose flour
1/4 cup cooking oil
3 cups cold water
2 cups cold water and 1/2 cup crawfish fat, stirred
1 can chopped tomatoes
1 small onion, chopped
1 clove garlic, mashed
1 Tbs. green onions, chopped
1 stalk of celery, chopped
1 Tbs. chopped parsley
1/4 tsp. red pepper
1 teaspoon salt

Instructions

in a large cast iron (or other heavy skillet) mix the oil and flour together and prepare a golden brown roux (see How to Make a Gumbo Roux for further instructions)
in the hot roux, stir-in the chopped onions, celery and garlic
cook on medium heat for 5 minutes, or until the vegetables become translucent
add 2 cups of water, chopped tomatoes, salt and pepper
while stirring, bring sauce to a slow boil over medium-high heat
reduce heat and simmer for 20 minutes, stirring occasionally
in a large sauce pan combine remaining water with crawfish tail meat
cook over medium high heat, stirring constantly until it comes to a boil
add sauce to fat and water, reduce heat and let simmer 1 hour
test the seasoning and adjust accordingly
stir-in cooked crawfish tails, green onions and parsley
serve in soup bowls over cooked long grain rice

This recipe will make 4 servings.

Note: I would recommend getting U.S.A. raised crawfish if you can. If it's possible buy fresh crawfish tail meat with the fat because it will produce a much tastier meal.

On the other hand, if you are stuck with only the imported kind, it will not come with fat because of USDA restrictions on imported crawfish. In the absence of crawfish fat it is okay to use unsalted butter.

Bon appetite!
NT

Crawfish Bisque I

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 09 Jan 2012 16:58:24 PST

Our Crawfish Bisque I recipe will yield approximately 6-8 servings, depending on the eating habits of your guests. It ordinarily takes about 4 to 5 lbs. of live processed crawfish to produce 1 lb. of tail meat.

Preparing this Cajun favorite takes a little planning, but is well worth the effort if you want to create a memorable experience for your family and guests.

Ingredients

30 lbs. live crawfish
2 large onions, chopped
1 cup celery, chopped
1 can whole tomatoes
4 cloves garlic, minced
1 small can tomato juice
1 cup flour
1 cup cooking oil
1/2 cup green onions, chopped
1/2 cup parsley, chopped
1 gallon cold water
Salt, red pepper, white pepper to taste

Instructions

scald crawfish by submerging them in boiling water for 5 minutes
process crawfish tails and set meat aside
prepare a roux with oil and flour
when roux is golden brown add onions, celery, garlic, whole tomatoes and tomato juice, mix well
cook for 15 minutes
add water 2 cups at a time until roux and water is well mixed
add seasoning and let cook for approximately 1 hour
add crawfish tails along with chopped green onions and parsley
cook for 20 minutes
serve over cooked long grain rice

Bon appetite!
KT

Shrimp Etouffee (A-2-Fay)

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 08 Jan 2012 17:49:11 PST

Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for 'smothered' shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by sautéing the Cajun trinity of vegetables--chopped onions, celery and bell pepper--to bring out the traditional and unmistakable flavors of Cajun-style cuisine.

The meal is simple to prepare and rates highly among the more popular Cajun entrées.

Ingredients

2 lbs. fresh medium shrimp, peeled and deveined
1/2 cup butter
1/2 cup all-purpose flour
1 cup onions, chopped
1 medium bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 small can tomato juice
1 1/2 cups water
salt and pepper to taste

Instructions

melt butter and stir-in flour, onions, celery and bell pepper, mixing well
cook on medium heat until the vegetables become translucent
blend-in the tomato juice, water, garlic and seasonings
simmer on medium-low heat for 30 minutes, stirring frequently
add the fresh medium shrimp and cook for an additional 20 minutes
serve over cooked long grain rice

Yields 4 to 6 servings.

Question: How do you smother chicken?
Answer: Use tiny pillows and sneak-up on 'em while they are sleeping.

Ahheee!! C'est bon!
KT

Half-Moon Pies (turnovers)

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 08 Jan 2012 18:44:59 PST

These Half-Moon Pies are sweet-tooth pleasers. My favorite are the ones filled with blackberry preserves. My grandmother used an empty cut-out coffee can to stamp-out the dough into petite circular pies.

She would spoon-in a generous portion of blackberry or strawberry preserves and bake 'em up for us. They were small enough to stuff a couple in your coat pocket to eat later. Talk about good!

Ingredients

2/3 cup shortening
1 1/3 cup sugar
3 eggs
2 tsp vanilla
3 tsp baking powder
4 Tbs. milk
1/8 tsp salt
3 cups all-purpose flour

Instructions

Cream the shortening and sugar. Add eggs one at a time, then the vanilla, milk and salt while stirring well. Sift the flour and baking powder together (add this mixture a little at a time until you have formed a dough-ball). Next, roll-out and flatten the dough on a slightly floured-surface down to about 1/4" thick. Cut into circles approx. 6” in diameter. Spoon-in two or three tablespoon of your favorite fruit filling, fold the pie dough over and with a fork crimp the edge of your pies to seal them. Bake at 350°F until the pie edges are a golden-brown color.

Ahheee!! How sweet it is! Bon appetite!
KT

Da End is Near! | Turn Yo Self 'Round Now! (Cajun Humor)

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 07 Jan 2012 09:35:23 PST

Reverend Boudreaux was the part-time pastor of the local Cajun Baptist Church, and Pastor Thibodeaux was the minister of the Covenant Church across the road.

They were standing by the road and both were pounding a sign into the ground that read:

As a car sped past them, the driver leaned out his window and yelled, “You religious nuts!”

From the curve in the road they heard screeching tires, and a big splash . . .

The Reverend Boudreaux turns to Pastor Thibodeaux and asks, “Do ya tink maybe da signs should jus say Bridge Out?”

by The Cajun Daughters

Cajun Meatballs Sauce Piquant

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 06 Jan 2012 19:58:49 PST

This Cajun Meatballs Sauce Piquant recipe was designed to accommodate those who love spicy hot meals and for those who don't... that's because all of the spicy seasonings are contained in the sauce, but not in the meatballs. Give it a try. I know you will like it.

Ingredients

1 1/2 lb. ground beef
1 lb. ground pork
1 cup onions, finely chopped
1/2 cup bell peppers, finely chopped
1/2 cup celery, finely chopped
1/2 cup green onions, chopped
2 cloves garlic, minced
1 tsp. salt
12-oz. can Rotel Tomatoes, (hot)
8-oz. can tomato sauce
5 Tbsp. powdered roux
2 cups water
1 pkg. onion soup mix

Instructions

in a bowl combine the first 8 ingredients and mix well,
shape into 1 1/2" diameter meatballs (yield will be around 30)
brown meatballs on all sides in a medium to large skillet at 350 degrees F.
drain the oil and and set the meatballs aside
in a medium-sized pot mix-in the Rotel tomatoes, tomato sauce, powdered roux and onion soup mix
cook on medium heat for 10-15 minutes, stirring occasionally
next, pour-in small amounts of water at the time until the desired thickness is reached
finally, add the meatballs to the mixture and simmer another 20-30 minutes
serve over cooked long grain rice

Makes 6-8 servings

Note: Keep in mind that the more water you add, the thinner the sauce will become.

Tip: As you slowly stir and cook the tomato sauces and roux down (low to medium heat), be sure to taste-test it every now and again to gauge the strength of your seasoning.

Also, if someone at the dinner table can't take the heavy spices that are in the sauce, there is always the option of removing some of the meat-balls from the pot before hand and presenting them in a different way -- like on an open-face sandwich, for example. This is another reason why we do not add any spicy seasonings to the meatballs. All of the hot spices are in the sauce.

Enjoy! ... mon amie. Ahheee!
KT

Cajun Fish Patties

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 05 Jan 2012 13:46:11 PST

Ingredients

3 lbs. of deboned fish (most kinds of fish may be used)
2 eggs
3 cups onions, chopped
2 cups celery, chopped
6 cloves garlic, minced
2 lbs. boiled potatoes, mashed
3 cups bread crumbs
1/2 cup oil
1/2 cup green onion, chopped
1/2 cup parsley, chopped
salt
black, white and/or red pepper to taste
a few dashes of Tabascos sauce
enough oil for frying

Instructions

cut fish in small pieces
season with salt and ground peppers
place fish in pot with 1/2 cup cooking oil
cook over medium heat for 15 to 20 minutes at 350°F.
add onion, celery and garlic
cook until vegetables are wilted then remove from heat
add mashed potatoes and half the bread crumbs
next, add eggs, chopped green onions and parsley
mix well.
use a large tablespoon to scoop mixture and flatten into round patties
coat the fish patties with remaining bread crumbs
fry patties in oil at 365 degrees F. for 2 1/2 minutes on each side (or until golden brown)

Serves 8.

Bon appetit!
KT

Boudain (Boudin) Stuffed Bell Peppers Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 04 Jan 2012 18:52:39 PST

Here is a way to skip the many steps in stuffing bell peppers the traditional way: use boudain as the stuffing.

If you can't find boudin at your local supermarket or grocery store, you can learn how to make it at home. Here are are a few links to get you started, Pork Boudin, Chicken Boudin and Boudin Balls.

Once you have your hands on some boudain, the rest is a piece of cake.

Ingredients

4 bell peppers
2 lbs. boudain
Italian bread crumbs
butter
1/4 cup water

Instructions

cut the tops off of each pepper
stuff each bell pepper with boudain
puncture small holes at the bottom of each pepper
sprinkle tops with bread crumbs
add a tab of butter on top of each pepper
place in a baking pan with a small amount of water
cook at 350 degrees F. until peppers are done

Serves 4

If you should have any boudain left over after stuffing the peppers, it can be fashioned into small bite size meat balls and served on crackers to your guests as hors d'ourves. And, the reason we want to punch a few small holes at the bottom of each pepper is to release any oil which may accumulate inside the peppers while they are cooking.

So, if you find yourself in a rush to make a quick meal, try some good ol' Boudain Stuffed Bell Peppers next time.

P.S. You may want to keep this clever little secret to yourself.

Enjoy!

20 Most Viewed Real Cajun Cooking Recipes of 2011

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 04 Jan 2012 18:53:57 PST

Back in 2009 Real Cajun Cooking--Pure and Simple published a list of the 10 most viewed recipes on its site. [Link]

It has been a couple years since the list has been updated.

In those last couple years Real Cajun Cooking has nearly doubled its content, recipe selection and readership, so this year we've decided to expand the list to the top 20 most viewed recipes.

We sincerely hope you will keep coming back for more tantalizing Cajun recipes as we continue to expand our list in the coming new year. Don't forget to tell your friends about us.

Updated List for 2011

Of course, there are many more delicious and original Cajun recipes than merely the 20 most popular. Check 'em out.

From all of us here at Real Cajun Cooking--Pure and Simple, we would like to wish you and yours a great and wonderful 2012 New Year!

Bon appetite!
KT

Batter Fried Boiled Oysters

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 29 Dec 2011 07:01:29 PST

Batter Fried Boiled Oysters can become tricky to prepare if you don't know what to do with them first. That's because boiled oysters from a can are already fully cooked and tend to break apart easily when mishandled. Here's a hint: freeze the canned oysters before frying them. I will show you how. They handle much better and won't fall apart.

If you are wanting to prepare a Cajun-style oyster po-boy sandwich, there are usually enough of them in an 8 oz. can to make one up. Just substitute them for the large fresh one's which are called for in our Lafayette Oysters PO-Boy recipe. You will be surprised to discover how similar the 2 types of sandwiches rate in tastes and texture.

Ingredients

1 (8 oz.) can Polar oysters, drained (reserve liquid)
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
pinch of baking soda
oil
season to taste

Preparing the wet batter for dipping

combine oyster liquid, 1/4 cup all-purpose flour, seasonings, baking powder, salt and baking soda
whisk together well until all the lumps are removed
the batter should have a smooth pouring consistency (a small amount of water can be added if needed)

PREPARING THE DRY INGREDIENTS FOR DREDGING

combine the yellow cornmeal and 1/2 cup of all-purpose flour
mix the two well to allow for an even distribution around the coated oysters

Instructions

drain oysters and reserve liquid for the batter
spread oysters out on a non-stick cookie sheet
make sure the oysters do not touch each other
freeze them for 30 minutes
thoroughly coat the frozen oysters in the liquid batter
next, dredge the oysters in the dry cornmeal and flour mixture
skillet fry at 365 degrees for about a minute on each side
remove oysters from hot oil when they reach a golden brown color
spread fried oysters on a paper towel to absorb excess oil

Makes 2 - 4 servings

Note

As previously mentioned, these bite-size morsels are already fully cooked and they tend to easily break apart when not handled properly. By using a little care, we can gently spread them out on a non-stick cookie sheet before freezing.

It doesn't take much oil to fry them up either-about 1/2 inch in a medium size skillet. Remember, at this point we are mainly concerned with frying the batter that coats the oysters.

I like to season my fried oysters with a teaspoon of Tony Chacheres's Original Creole seasoning and a half teaspoon of Old Bay seasoning which is added to the liquid batter (Bowl 1).

The seasonings come together to bring about the familiar and unmistakable flavors and ambiance of Cajun and Creole cuisine.

Another choice you may want to consider when it comes to seasoning is our popular DIY Cajun Seasoning recipe, which we also have posted on this site. It's easy to make and you probably already have most of the ingredients in your spice rack.

Like most other folks who I know that love oysters, I would like to have fresh 'out of the shell' oysters rather than boiled ones out of a can. But, when they are hard to find, we sometimes have to improvise a little. Try these Batter Fried Boiled Oysters when you get an opportunity. I bet you will love 'em as much as I do.

Bon appetit!

Maque Choux

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 27 Dec 2011 06:06:10 PST

Ingredients

1 stick butter
15 ears tender fresh corn
1 large onion, chopped
1 bell pepper, chopped
1 can whole tomatoes
(or 2 fresh tomatoes diced)
1 clove garlic, minced
1 cup milk
salt and pepper to taste

Instructions

cut corn off cob and scrape cob to remove all the juice
in a Dutch oven combine 1 stick butter, onion, bell pepper and garlic
sauté until tender
add corn and tomatoes
season to taste
cook over medium heat for 1 hour, stirring constantly
add a little milk from time to time
keep mixture soft to avoid sticking
serves 5 to 6

Note: To make chicken Maque Choux, cut chicken into bite size pieces and fry until brown and add to the Maque Choux. Cook 10 minutes.

Cajun Cook | Top 10 Herbs and Spices in My Cajun Kitchen | Keeping it Simple

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 25 Dec 2011 08:44:43 PST

Like me, the Cajun cooks that I personally know have their own repertoire of herbs and spices to compliment their particular style of cooking. Thus, the use of some of the more popular herbs and spices will differ slightly from one cook to the next, while the unique and distinctive flavors and tastes of Cajun and Creole cuisine steadfastly remains.

For example, the well known trinity of Cajun vegetables which have become the hallmark ingredients of many southern meals--especially throughout the Acadiana Parishes and around New Orleans--are onions, celery and bell pepper. These three top the list.

The following is a list of the 10 most used herbs and spices in my kitchen. I use them to cook anything and everything Cajun--from Alligator Stew to Zesty Cajun Onion Rings.

Top 10 Herbs and Spices in My Cajun Kitchen

Cajun Trinity, Etc.

onions
bell pepper
celery
garlic
basil
parsley
oregano
bay leaves
ground red pepper
ground black pepper

As mentioned earlier, the use of many of these popular herbs and spices will differ slightly from one Cajun cook to the next. And there are a few other herbs I've left off of my list because I either don't like the taste, or I have found other ways to achieve like results.

To give you an example, some Cajun and Creole cooks like to sprinkle a powder called file' in gumbo. It is made from the dried leaves of the sassafras tree and is used mainly as a thickening agent. I personally don't care much for the taste.

I prefer to use other plants products to thicken my gumbos and stews. A couple which come to mind are okra and all-purpose wheat flour which I use to make my roux. See: Easy Microwave Gumbo Roux | No Oil. No Fuss. No Mess

File', I've noticed, is used more by Creoles than by Cajuns. Word has it that this ancient culinary tip (using ground-up sassafras leaves to thicken stews) was passed down to the early settlers by indigenous natives--the Choctaw I think?

Please look around our site. You will discover tons of original Cajun recipes which use many of the above 10 herbs and spices.

Enjoy! Please come back and visit us soon.

Coffee and Chicory | Café du Monde | Flavors of New Orleans

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 09 Jan 2012 11:54:12 PST

Chicory

Chicory is not a native North American herb. It is a native of Europe. It was brought to the United States from the European colonists who settled here. It is safe to assume the original Acadian settlers of Nova Scotia, one of the three Canadian Maritime Provinces, had brought some with them from Europe, too.

Consequently, after the French Acadians were dispersed by the British Empire (Le Grande Derangement~1755–1763), it is very likely the prized 'chicory' herb followed them as well during resettlement in south Louisiana.

Every time I visit Jackson Square in New Orleans, (after taking a tour of the outdoor artist's displays around the square), I'll amble across the way to 800 Decatur Street and patronize one of the world's most famous coffee houses, Café du Monde, for a cup of hot and bold chicory coffee, along with a trio of French beignets heavily sprinkled with powdered sugar on top. The combination comes together like a marriage made in heaven which brings about an almost forbidden pleasure. One that seems to give me an extra burst of energy and a new zest for life. It could be the caffeine, sugar and chicory that's performing their magic?

Chicory Coffee & Beignets

I had a serving this morning, which I had to prepare myself since I now live about 500 miles away from the Mississippi River banks of downtown New Orleans.

Chicory has not only become a great coffee additive and substitute, it rings true as a natural home remedy for an impressive list of ailments. It is used as an anti-inflammatory, mild diuretic, stomach tonic, for liver complaints, and rheumatism (to name just a few).

Ranchers in New Zealand plant chicory as feedstock for their animals.

The active ingredient in chicory acts as a natural deterrent to many internal parasites in cattle and sheep. Letting the animals graze on chicory keeps them healthy and helps to defray some of the expenses involved in treating infestation of the animals manually. So, as you can see, chicory has many more benefits than merely embellishing our morning cups of java.

Café du Monde

Oh how sweet it is! To operate one of the most successful food establishments in the world, that is... and whose main trademark is to serve chicory coffee and Louisiana doughnuts without the holes (beignets)... and to do so right smack dab in the middle of the busiest tourist spot in New Orleans--the French Quarter. I suppose location has something to do with their success also, but it is such a solid business that not even the most disastrous hurricane in U.S. history could manage to uproot it.

Politicians could learn a valuable lesson about economics by following the business model for this coffee shop, I think.

Café du Monde opened its doors back in 1861 during the American Civil War. The shop stays open year-round 24/7, taking only Christmas Day off.

Hurricane Katrina compelled the managers of Cafe du Monde to close shop for a few days. It closed at midnight on August 27, 2005 and reopened on October 19, 2005, suffering only minor damages.

Below is a night time pic of the famous N'awlins coffee house and a map of its location below it.

Café du Monde at Night

If you would like to experience the taste of coffee with chicory (New Orleans style), you can order direct from New Orleans's Famous French Market. The French Roast blend is bold, and the 'Chicory and Coffee' is the boldest. Either one will bring pleasure to your palate if you are a serious coffee drinker. Take advantage of their 2 - 3 day air shipping and you will have your order delivered at your front door before you can say "ahheee--très bon !"

Brewing Directions

Coffee and Chicory (boldest)

Use 1/2 to 3/4 level tablespoon of Coffee and Chicory for each 6 oz. of water. Adjust the amount of Coffee and Chicory to your preferred strength.


French Roast (bold)

Use 1 1/2 level tablespoons for each 6 oz. of water. Adjust the amount of coffee to your preferred strength.

The Flavor of New Orleans

I would also like to commend French Market Coffee and thank them for their generous donations and charitable partnership with renowned local artist Terrance Osborne.

Terrance created a special piece called “The Flavor of New Orleans" and is selling prints of the piece to benefit the New Orleans Center for the Creative Arts. Order Here.

NOCCA helps students pursue many diverse passions of the arts, and they are helping NOCCA continue its mission.

Have a nice day and I hope you enjoy your coffee and chicory as much as I do. Ahheee!!
KT

Easy Homemade Baking Powder Biscuits Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 17 Dec 2011 16:42:05 PST

These easy to make baking powder biscuits taste great with morning breakfast and coffee.

Ingredients

2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp salt
pinch of baking soda
4 Tbs shortening (chilled unsalted butter is fine)
1 cup milk

Instructions

sift flour once
measure and add baking powder and salt
cut in shortening (butter) and gradually add milk until soft dough is formed
roll out on slightly floured cutting board and knead about 4 times
cut out 2 1/2" diameter biscuits
bake in pre-heated oven at 450°F. for 12 to 15 minutes.

Enjoy!
KT

Angel Magic | A Most Beautiful Christmas Greeting for 2011

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 12 Dec 2011 03:41:08 PST

I would like to wish you and your family a very Cajun Merry Christmas and Joyous 2011 New Year

Tick here to begin animation.

Je Vous Souhaite un Bon Noel! Ahheee!!
!

Coca-Cola Cowboy Slow Cooked Smoked Deer Roast Recipe | A Smoking Hot New Way to Cook Venison

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 11 Dec 2011 16:23:54 PST

Cowboy Deer Roast

It’s that time of the year again. ‘Tis the season for bagging deer. Not reindeer, but White-tailed deer. We cannot put ol' red-nosed Rudolf in harms way until after the Christmas holidays, now can we?

The annual ritual of processing the White-tailed quarry into venison roasts, steaks and sausages has evolved into a near art-form, especially for many of the old timers I personally know who have been at this wild game for a long time.

New ways of preparing and cooking deer meat is always a welcomed delight, too--especially if the end result is truly outstanding. It's got to be like a number 1 hit country song in my humble opinion--like this recipe.

Speaking of number one hit songs, perhaps you have already heard the country classic “Coca~Cola Cowboy” recorded by Mel Tillis [Released 1979; Label MCA ] who sings about his love interest--a woman who refers to him as a Coca-Cola cowboy with “an Eastwood smile and Robert Redford hair”. (If you haven’t heard the song you may listen to it by visiting the link provided below.)

So, what does this song have to do with cooking a dear roast you may be asking?

Well, not much quite frankly, except I was hoping the title might be catchy and a nice attention-grabber since I do use Coca-Cola Classic, and a couple of other secret ingredients, which gives the slow-cooked deer roast a nice smoked taste and helps to bring out the other wonderful and natural flavors of wild game. And, we can do it all without using an outdoor smoker or BBQ pit.

Let me show you how easily it is done.

Ingredients

4-6 lb. deer roast, tenderized
1 cup brown sugar
1 small bottle Colgin Liquid Smoke
1 pkt. Lipton’s Beefy Onion Soup mix
1 cup Coca-Cola Classic
1/2 cup salt
1 medium onion, sliced into slivers
1/2 garlic pod (about 6 cloves) cut into slivers
1 tsp. cayenne pepper
1 tsp. black pepper

Instructions

tenderize the deer roast or ham on all sides (I use the Jaccard Supertendermatic to tenderize mine.)
add 1/2 bottle of Colgin liquid smoke, making sure all the meat absorbs some of the liquid
in a bowl mix the brown sugar, Coca-Cola Classic, salt and the remaining liquid smoke
pour the brine-sugar-liquid smoke mixture on all sides of the roast and rub in firmly
use the tenderizer again so that the mixture may absorb deeply into the cut of meat
turn the meat over every few hours and reapply the syrupy brine mixture on top
marinade for 12 hours as you repeat step 6
gently wash the marinade off the venison using cold running water (do not over do it)
using a sharp knife create enough pockets or 'slits' throughout the roast for stuffing
combine the onion, garlic, ground cayenne pepper and half the Lipton Soup Mix and mix well
stuff the slits (pockets) of the roast with this mixture until all of the stuffing is used up
sprinkle a generous amount of garlic and onion powder, ground black pepper and remaining soup mix on all sides of the roast
tightly wrap the entire roast onto a large sheet of heavy-duty aluminum foil
position the roast in a large enough roasting pan so the sides of the roast does not touch the sides of the roasting pan
begin roasting in the oven at 275º F. for 3 hours, then at 300º for 2 hours
let the roast cool down before carving (slice against the grain)
make gravy with the drippings

How to Make Venison Roast Gravy?

Cooking deer meat slow and low, while it is wrapped tightly in aluminum foil, will produce a liquid which is filled with all of the seasonings which were added to the roast in the first place. This is where our gravy will come from.

Keep in mind that the liquid will also tend to be a little salty from our brine-sugar marinade, some of which is embedded an inch or more inside the muscles, and the Lipton Beefy Onion Soup mix. That shouldn't be much of a problem if you dilute the liquid in a medium sauce pan with more liquid and a thickening agent.

We can do this by dissolving a couple tablespoons of all-purpose flour, or cornstarch, in about a half-cup, or more, of cold water. Bring the original liquid up to a slow-boil then slowly add the thickening liquid to the sauce pan while stirring at the same time. In a minute or two the gravy will begin to thicken. Turn off the heat and it's ready to serve.

I like to use this gravy on homemade creamed-cheese mashed potatoes. Talk about good!

Ahheee!! C'est bon!... Enjoy!

"Coca~Cola Cowboy"... song by Mel Tillis

ISF Sliced Green Tomatoes | How to Have Fried Green Tomatoes Year-Round | Video

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 10 Dec 2011 09:14:33 PST

How to Freeze Green Tomatoes?

ISF is an acronym for "Individually Slow Frozen". It is the opposite of IQF... which means "Individually Quick Frozen". But, before we learn about ISF, you may want to know about IQF first.

IQF foods have been around for a long time. The industrial process involves very quickly freezing foods individually, like various meats, seafood and vegetables, to name just a few.

The individually frozen foods do not touch each other during the freezing process, so they don't clump together during packaging. This allows the end user of the product to remove as much as needed from the container without thawing the entire contents.

Frozen food processors are equipped with machinery which simulate strong arctic blasts. In a matter of a few short minutes, foods can be preserved at sub-freezing temperatures. IQF shrimp, for example, can be frozen at temperatures approaching -50º F.

IQF foods are safer and last longer than foods which are preserved at just below 32º F. and it offers several advantages.

IQF prevents bacterial growth and allows stores, restaurants and consumers to use practical methods of storing foods safely and for longer periods of time.

Unfortunately, most of us cannot afford the large and expensive industrial blast freezers. We have to improvise by using our home freezers--which is not a problem.

This is where ISF enters the picture. It merely takes a little more time to achieve similar results, keeping in mind of course, that the foods we preserve in our home freezers will not attain the subfreezing temperatures of the blast freezers

This short video demonstrates how we can preserve sliced green tomatoes by 'slowly' freezing them on a cookie sheet lined with food grade waxed paper. And, we can do it in our refrigerator freezers.

Getting it done is a breeze... or, should I say a "freeze'?

However we describe it, this is a clever way of preserving sliced green tomatoes and it affords us the opportunity to have 'em year-round.

Hint: If you plan to use your ISF sliced green tomatoes in the not too distant future, then it's okay to save them in your freezer using zipper or resealable bags. If not, then it might be a good idea to vacuum seal them so they can keep for a longer period of time.

One other thing. It's important to not let the tomato slices touch each other during the freezing process so they may freeze individually. That way, as mentioned before, after packaging you can remove only the amount needed from the bag and save the rest for later.

I hope this helps.

What's Lurking In Your Olive Oil? | Fox News

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 08 Dec 2011 10:10:06 PST

The United States recently became the third largest olive-oil consuming nation in the world, and just overtook Greece -- a country where the people of Crete alone consume 26 gallons of olive oil per person per year, says Tom Mueller, author of the investigative olive oil missive five years in the making Extra Virginity: The Sublime and Scandalous World of Olive Oil (W.W. Norton, Dec. 2011).

“When producers try to make olive oil at a low cost with a high profit, everybody loses,” says Mueller. “People expect to get healthy stuff, and in fact they might be getting rancid, old oil. It’s not only not good—it’s bad.”

Read More

Homemade Cajun Chicken Pot Pie

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 05 Dec 2011 12:45:55 PST

This delicious chicken pot pie is a big hit in my house, especially on cold winter nights. I hope you enjoy it as much as we do!

Ingredients

1 box pre-made refrigerated pie crust (2 pieces)
1/2 stick butter
1/2 cup chopped onion
2 cloves chopped garlic
1/2 cup chopped celery
1/2 cup chopped carrot
1 large yellow potato, peeled and cubed
1/2 cup green peas
1/2 cup corn
1/3 cup all-purpose flour
1/2 tsp black pepper
1/2 tsp salt
2 cups chicken broth
2 1/2 cups chicken breast, chopped into bite-size pieces

Instructions

Pre-heat oven to 425 degrees Fahrenheit. The pre-made refrigerated pie crust should come in two pieces, one for the bottom of the pie, and one for the top. Drape one of the crust pieces over a nine-inch pie pan and gently press into the pan, making sure the entire pan is covered. Use a paring knife to trim any crust that extends beyond the lip of the pan.

Microwave cubed potato for 3 minutes on high, and set aside.

In a large saucepan over medium heat, melt the butter. Add the onion, celery, carrot, and sauté until onions are translucent. Add the chicken and stir-fry until browned. Add the flour, continuing to stir-fry until all of the chicken and vegetables are well-coated and the flour is beginning to brown. Stir in the chicken broth a little at a time making sure all of the flour gets dissolved into the broth. Bring to a boil, then reduce the heat to simmer. Add the salt, pepper, potato, peas, and corn. Simmer for a few minutes to reduce the liquid. The mixture should be quite thick, and not soupy.

Spoon the mixture into the pie. Do not over-fill.

Drape the other half of the pie crust over the pie. Using a dinner fork, press the tines into the edge of the pie, going all around the pan until the top crust is sealed to the bottom crust. Using your paring knife, trim off any crust that extends beyond the lip of the pan. Cut a couple of slits into the top of the pie.

Bake for about 40 minutes, or until crust is golden brown. About halfway through baking, you can cover the crust edge with foil to keep it from over-browning.

Let the pie rest for about 5 minutes before serving.

Note: If you have extra material after filling the pie crust, don't despair! You can easily freeze it for later use in a delicious chowder. Just re-heat, and add chicken broth until you get the right consistency, then add chopped green onion just before serving.

Enjoy!

Garden-fresh Green Tomato Relish Recipe | Spicy Cajun Chow Chow with Onions and Peppers

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 03 Dec 2011 16:22:01 PST

The warning of an early frost in our area compelled me to pick all of the green and unripened tomatoes from my garden. I harvested about 10 lbs. and used the larger ones to slice, bread and freeze for fried green tomatoes later on. The rest was allocated to making a fresh batch of green tomato relish, or as some Cajuns refer to it, 'chow chow'. The tomatoes, bell peppers and onions were coarsely chopped by hand, while the other vegetables were chopped using a food processor.

This recipe will show you how to make a hotter and spicier than normal relish. If you would like to tone down the heat of this chow chow recipe, remove the seeds from the jalapeno pepper pods before chopping and adding it to the pot.

Ingredients

4 lbs. green tomatoes (about 12 cups), coarsely chopped
4 medium to large yellow onions, coarsely chopped
4 med. bell peppers, (green and red), coarsely chopped
4 cups jalapeno peppers (with seeds), finely chopped
2 cups of celery, finely chopped
4 cups sugar
2 cups apple cider vinegar
2 Tbs. mustard seeds
1 Tbs. celery seeds
1 Tbs salt

Instructions

cut-up tomatoes and vegetables according to recipe
add all ingredients into a large (non-reactive) pot and stir well
on medium heat bring mixture to a boil
continue boiling for 2 1/2 hours on med. heat, stirring occasionally
sterilize 8 pint size jars
fill each jar to the top with relish
place the jar lid on top of each jar
clean the area around the lid with a damp sponge
screw lid covers on jar and allow to cool before storing

Makes 7 - 8 pints.

This Cajun-style tomato relish goes great with Fried Catfish Nuggets.

Enjoy!
KT

How NOT to Fry Turkey | (Video Demonstration)

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 22 Nov 2011 19:54:08 PST

Turkey fryers of this kind are not UL approved. Be very careful when preparing your Thanksgiving or Christmas turkey in this fashion.

Please have a safe an enjoyable holiday. God Bless.

Note: You can view alternative appliances for frying turkey by visiting here.

Precooked Turkey Stuffings Recipes | Safe Alternatives | Cajun Boudin Stuffing vs. Dirty Rice Stuffing

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 20 Nov 2011 16:12:06 PST

Is Your Turkey Dressing Safe?

Each year thousands of Americans get food poisoning around the holidays because the Thanksgiving or Christmas turkeys were not safely prepared and cooked correctly. The same thing applies to turkey dressings.

It takes more heat to penetrate the inside cavity of a large bird. By stuffing its cavity with raw foods you are inviting a potential disaster for you, your family and guests. Salmonella is hideous and can even kill by attacking the weakened immune systems of the very young and elderly.

To be truly safe is to maintain a minimum temperature of 165 degrees F. throughout the bird--especially the dressing when turkey giblets are used in the recipe.

On the other hand, when you stuff your turkey with safe alternatives (delicious ones) you diminish the risk of food poisoning. Here are a few alternatives which are safe to use as turkey stuffing because they are all already precooked.

Cajun Boudin Stuffing

Below are a few boudin recipes (pork and chicken) which call for 'casing' so it can be made into sausages. Just omit the part about making them into sausages and use the boudin as a stuffing instead. Everything is precooked.

Can I freeze the stuffing until I am ready to stuff the bird, you ask?

Sure you can. Just let it thaw in the refrigerator and not out in the open. If you prefer not to stuff the turkey, you can always heat-up the Cajun dressings in the microwave oven before serving.

The following links will take you to some delicious and safe turkey stuffing recipes.

Cajun Rice Stuffing

Cornbread Stuffing

3-Meat Cornbread Dressing

I sincerely hope that you got a few good ideas from these popular Cajun recipes. Whatever you decide, remember--safety first.

Here is wishing that you and yours have a great and wonderful holiday season. God bless.

You can learn more about making your holiday foods more safe by visiting "Environment, Health and Safety Online".

Also, check out this excellent resource that will put your next Thanksgiving celebration on the right track. Click Here!

Bon Appetit!
KT

Oh Deer! | Adventures of a Big Game Hunter | Texarkana Hunting Club

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 20 Nov 2011 16:59:37 PST

It was my second year cooking for the Texarkana Hunting Club. The club's deer lease encompasses several hundred acres of wooded ridges and bottom lands and extends partially south of and adjacent to Hwy 287 in Nevada County, Arkansas. (between Hope and Camden)

I looked forward to being the camp cook again that particular hunting season. Maybe it was because I added just enough spice and Cajun seasoning to the foods I prepared the year before that prompted a re-invitation to be their camp cook again.

The challenge I faced that year was to prepare hearty dishes from the game bagged on the hunting lease...which was mainly deer and wild pigs. This challenge was met head-on and no one went hungry on my watch.

I arrived at the deer camp around noon on a Friday. My time that afternoon was spent getting settled-in at the bunk house, taking inventory of the galley provisions, and getting reacquainted with friends I had met at the camp the previous year.

All afternoon the hunters trickled in at the camp to set up for the following opening day. One of the hunter's age was 84, but if I had to guess the average overall age of the members, it would be around fifty.

I had to awaken early enough the next morning to prepare breakfast for everyone; early enough so that the hunters could eat a hearty meal and still have enough time to take positions at their respective blinds or tree stands.

This meant getting up at 4 o'clock every morning. In most cases I could have everything prepared within one to one and one half hours. After all the hunters left, I would clean the galley and go back to the bunk house to get a couple more hours sleep before preparing the afternoon meals.

It was Saturday, November 11, 2006. It was also Veteran's Day.

Everything progressed smoothly that first morning. I had the hunters in and out in less than a couple hours before ambling back to my bunk house to listen to the morning news and eventually get some more shut-eye. I had a special treat in mind to cook-up for the sportsmen for our Veteran's Day supper so I would need lots of rest.

That afternoon, while in the galley peeling potatoes, I heard a small commotion outside the building. I went outside to check it out and I noticed a couple hunters. They had just arrived at the camp. I didn't recognize them from the year before so I naturally assumed they were invited guests.

I took particular notice of the less tall of the two hunters because of the way he interacted with the other hunters, most of whom he had never met before.

He was gregarious to say the least. Although he was of a smaller stature, he strutted around like he was ten feet tall, in full hunting regalia, (just shy of a Gillie suit), and exuded more self-confidence than a rogue porcupine.

He could tell a story and spin a yarn that would make Mark Twain's Huckleberry Finn green with envy. His name was Gage Paul Wylie. He liked and wanted to be called Gage Paul by the other hunters in the group. He was proud of his name.

That evening I prepared a hearty meal for the hunters. The main course consisted of chicken fried venison back strap with mash potatoes and gravy. I noticed Gage Paul tearing into his fair share. He acted like he needed to store as much energy as he possibly could in preparation for the following day's hunt.

While the other hunters gathered around to talk about old times and drink beer, I noticed that Gage Paul wasn't particularly interested and made his way back to his travel trailer to get some early rest, I supposed.

It wasn't long after that when I also made my way to the bunk house to get some shut-eye of my own. It was tough enough under normal circumstances for the cook to get some sleep, let alone jaw boning with a group of hunters who had another year's worth of tall tales, light beer and football under their hats.

I awakened at 4 PM the next morning to prepare breakfast. (scrambled eggs, bacon, biscuits and gravy). Everyone was in and out in about one hour.

"Doing good!" I thought to myself.

I cleaned up the galley and went back to bed and before long I was getting some peaceful rest. There was no one around... just pure silence... the perfect setting for peaceful sleep.

I don't remember what I was dreaming about that particular morning, but it wasn't about tall tales, football or bagging deer.

Suddenly! Out of the peaceful silence and sweet dreams, I heard this voice. It kept repeating itself and getting closer and getting louder.

"I killed two!"

I heard it again. "I killed two!"

I remember jumping up from the lower bunk, where I slept, and nearly knocking myself out when my head hit the top bunk. I couldn't find my glasses. (not good for a near-sighted cook)

I bent over and closely examined the alarm clock on the bed stand and it said 8:30. It was still dark in the bunk house.

At that point I didn't know if it was in the A.M. or the P.M.-- I was totally confused.

Don't laugh. You should try thinking strait when it's dark and you can't see in the first place... and with a knot on the head that you feel is slowly growing by the minute.

I found my specs and finally figured out that it was still morning. I figured I got almost exactly one and a half hours of sleep. Imagine that!

I slipped on my overalls and made my way to the door to see what all the excitement was about. As soon as I opened the door there he was--Gage Paul Wylie.

"I killed two!", he shouted; "just fifteen minutes apart!", he added.

There he was... Gage Paul Wylie... a bit loquacious, in my opinion, and now a whole lot on the braggart side.

He touted his weapon of choice -- a 243 rifle like a gallant warrior after his first exhausting battle with the enemy.

So, Gage Paul bagged two whitetail deer in fifteen minutes on the first day. Big deal! Right?

For Gage Paul it was a big deal. It was a big deal because the sharp, self-confident, nonchalant, keen eyed whitetail deer hunter was only 9 years old.

As a well known radio commentator loves to conclude: "now you know the rest of the story." But, not quite.

When I was composing this story I couldn't help but think that perhaps there were other nine year old hunters, like Gage Paul, who bagged two deer in just fifteen minutes; that perhaps there were other nine year old hunters who have a good story to tell.

But, the amazing thing about this story is that on that faithful morning in November of 2006, a day which I will always remember, was the day when Gage Paul Wylie participated in his very first deer hunt.

Nine year old Gage Paul Wylie of Cabot, Arkansas stole the show that day as he out shined, probably for several more years to come, all of the other deer hunters in the hunting club.

He had been accompanied by his grandfather, Roy. As Gage Paul repeated his story to the other hunters who trickled in that afternoon, one of the older hunters asked, "Gage Paul, how many times do think you need to tell that story?"

Gage Paul responded by saying, "As many times as it takes. I just wanted you all to know that you may have won the battle, but my papaw and me...we won the war."

Check this out: Deer Hunting Secrets Exposed

Simple Cajun Bread Pudding | When Grandma Ruled the Kitchen

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 20 Nov 2011 17:12:07 PST

Thanksgiving dinners with good old-fashion bread pudding was always a favorite of mine.

Homemade bread pudding became a welcomed annual tradition at our home. Besides the roasted turkey, the fabulous Cajun dirty rice, giblet gravy, and other complementary side dishes to die for, when it came time for desert, ma's bread pudding always took center stage at the conclusion of the feast.

Simple to make, this tasty bread pudding can tame the cravings of even the most ardent sweet-tooth monsters at your next dinner party.

Ingredients

4 cups regular milk
8 slices stale bread
4 eggs, separated
1 can evaporated milk
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
4 Tbs. sugar (to be added later)

Instructions

heat milk, pour over bread and mash.
add evaporated milk, egg yolks, sugar, vanilla, cinamon and mix well.
bake uncovered in buttered pan at 375°F. for approx. 1 hour.
beat egg whites until very stiff.
add 4 Tbs. sugar and beat until dissolved.
pour over pudding.
return to oven and brown at 350°F.

Note: If you are looking for a great rum sauce to go along with this delicious bread pudding check out this recipe: Rum Sauce

You may also be interested in a new way of dieting. Click Here!

Bon Appetite!
KT

Call of the Wild | Early Morning Ambushes and Cajun Duck Gumbo

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 20 Nov 2011 17:24:16 PST

Our home was situated about 100 feet from a public dirt road and about twice the distance from a large red wood-framed barn my grandfather built to store corn, hay and farm equipment. Just behind the barn, about 20 yards away, was a small 50' x 100' pond which we dug to germinated the hundreds of sacks of rice seed prior to planting. Although the pond's main purpose was to germinate the seeds, it also served us in other ways—like raising fish and birds.

The pond was a playground for our domestic ducks and geese. About half of them were wild birds at one time before they became domesticated. You could tell which were wild and which were tamed by the color of their feet. The wild ones had green feet and the domesticated ones had yellow feet.

The lucky wild ones (the ones which were spared because only the tips of their wings were clipped by a shotgun blast) in many cases went on to live a life of security and leisure on our pond.

There were times when my grandpa would nurse these fortunate birds back to health and eventually release them with our domesticated birds. I gave them plenty to eat so they had no reason to leave our farm to find food elsewhere.

Many mornings, just after sunrise, (the domesticated wild ones I called them), would take flight and disappear into the horizon only to return a few moments later. Sometimes they would meet-up with a few stragglers in the sky and invite them back to our pond … and eventually to our dinner table. We had the best live decoys any duck hunter could hope for.

During the cold winter months, when we wanted to prepare duck gumbos or stews, my grandfather would walk inside the barn from the front entrance and quietly move to the back door which was purposely kept ajar a few inches—just wide enough to slide the barrel of a 12-gauge shotgun into position. He would then bag just enough wild birds to feed our family.

It was an ideal set-up. Pops didn't have to buy expensive hunting equipment or spend money on blinds and leases. I guess it was kind of like shooting fish in a barrel for him. The entire drama took less than 10 minutes and our farm birds (the live decoys) were content doing what they had always done best … quacking, flapping their wings, and playing in the water.

Have a great day. Bon Appetit!

Resources: "Portable Hunting Camp - Camp Comfort" Click Here!

How to Brown Meat and Make Dark Gravy | The Maillard Reaction

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 18 Nov 2011 04:18:36 PST

310°F (or higher) is the temperature which is required for meats like beef and poultry, among others, to begin browning. It is referred to, in culinary jargon, as the Maillard reaction (pronounced 'my-YARD').

When this reaction occurs it is advisable to keep a close-eye on the meat you are browning, turning it over occasionally until all sides are done.

Often times, after the browning is complete, you will notice what looks like burned residue stuck on the bottom of the pot or skillet. We Cajuns refer to that as "gratin". It is the main ingredient that is used to make a savory dark gravy to serve with rice, mashed potatoes, cornbread, biscuits, so on.

Tip: The best way to dissolve the crusty gratin at the bottom of a pot or skillet is to keep the heat on and add a few ice cubes and stir them around a bit.

The crusty residue will begin to dissolve quite easily. Keep adding 1 ice cube at the time until all of it is dissolved. Turn off the heat and pour the savory broth in a sauce pan, add a couple teaspoons of all-purpose flour or cornstarch, some DIY Cajun seasoning, cook on medium heat until it thickens ( a minute or so) and voila! You just made yourself a dark gravy -- Cajun style. Some of us may like to add a few drops of Kitchen Bouquet to make the gravy appear even darker.

I hope this helps.

Bon Appetit!
KT

Rolling Back the Hands of Time | Bacon-flavored Ol' Time Homemade Cathead Biscuits

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 16 Nov 2011 13:39:01 PST

Hog lard was the most used cooking fat in our home when I was a kid. There were also occasions when we used the rendered fat of other animals (chicken and beef) in which to prepare specific meals which were associated with the cut of meat being cooked.

If you have never experienced the taste of an omelet or scrambled eggs using a couple teaspoons of chicken oil, then you have missed out on some wonderful taste. To learn how to render oil from chicken skins see an earlier post entitled "Cacklin Cracklins".

Retail hog lard has begun to slowly disappear from the marketplace (even in the deep south) as it is steadily being replaced with processed industrial oils like soy and Canola--the same stuff used in lubricating machinery, running diesel engines, in the formulation of toxic pesticides, as well as for cooking. You can learn more about the toxic effects of soy and Canola oil as a food substance by visiting here.

Today we are going to bake-up a batch of Ol' Time Homemade Cat Head Biscuits made with bacon drippings. I suppose the reason they might be called "Cat Head" biscuits might be because someone fashioned the biscuits by hand a little larger than usual and they wound-up looking similar to, and as big as, a cat's head when they were done baking. That sounds like a plausible story to me, so I'm sticking with it. I do remember when one of 'em could just about fill me up back in the old days when I was a boy.

I don't fashion the biscuit dough with my hands, however. Instead, I use the opened end of a clean empty food can as my biscuit cutter. It gives me more biscuits of normal size (6 - 8 servings).

This recipe will add a slight bacon flavor to your batch of cat heads. When using bacon drippings keep in mind that it already contains salt from the curing process. Therefore, in this recipe there is no need to add salt when converting the all-purpose flour into self-rising flour.

Note: To make 1 cup of self-rising flour add 1 1/4 tsp. baking powder, a small pinch of baking soda and 1/4 tsp. salt to 1 cup of all-purpose flour and mix thoroughly.

As mentioned previously, there is no need to add salt to make your self-rising flour in this recipe because the bacon drippings already contain enough to create the chemical reaction with the baking powder and baking soda that is needed to make the biscuits rise.

Tip: Liquified bacon drippings can be put in the freezer for a few minutes and it will solidify enough to be cut-in with your flour mix.

Ingredients

2 cup self-rising flour
3 Tbs. solid and cold hog lard (bacon drippings)
1 cup milk

Instructions

preheat oven to 450 degrees F.
add self-rising flour into a food blender
using the "Pulse" feature add 1/3 of the cold hog lard at the time until it mixes-in well with the flour
slowly add and pulse the 1 cup of milk into the blender until a soft dough is made
roll out the biscuit dough on a slightly floured cutting board to about 1/2 inch thick
cut your biscuits into circles (the size of a soup can)
place the biscuits onto a slightly oiled pan (touching)
bake at 450 degrees F. for 10 - 12 minutes

Serves 6 - 8
Bon Appetit!
KT

Letters to the Editor | Canola Oil Versus Animal Fats (Lard)

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 16 Nov 2011 13:56:13 PST

My paternal grandparents raised me on a small farm down in Lafayette Parish, Louisiana. They were born in the late 1800s, and they all lived to ripe old ages. I am talking about into their 80s, 90s, and their parents lived to grand old ages, too. My great great grandmother was a centenarian who lived 104 years. They ALL cooked with animal fats.

Modern day cooking oils had not yet hit the grocery stores and supermarkets when I was a kid growing up. We got our oils from hogs (lard), chickens, and other animals on our farm. It is what we used to cook with in our home. Foods cooked with animal fats created better tasting meals than today's Canola or soy oil.

There are occasions when I get in the mood to cook-up a batch of some good ol' homemade cat-head biscuits using fresh bacon grease that's been cooled down in the freezer a few minutes and used as shortening. I would then cut-in the cooled solid fat (not yet frozen) along with a couple cups of self-rising flour and a cup of fresh milk and bake it on high for just a few minutes and look out!

Seems like everyone wants seconds when I serve them piping hot. That's how good they tasted. Those were indeed the good ol' days--the days when you might could live to be a hundred and four.

I prefer using animal fats over processed cooking oils to cook with whenever the occasion presents itself. Making Cajun sausages, pork and chicken boudin, cracklings, frying turkeys, baking biscuits are but a few examples of the occasions when I like to use animal fats and oils.

In my opinion, animals are much better at producing safer fats (assuming they have not been genetically modified), than today's mechanized processes and so-called modern technological advances.

The giant corporations spend lots of advertising dollars to paint pretty pictures and feed us piles of BS on how "safe" it is to use their products just to get us to try it. Once the products become branded and established in the market-place, they then continue to profit by slowly poisoning our bodies every time we purchase another bottle of good ol' supermarket vegetable oil.

While the mega-producers of the one-size-fits-all products, like Canola, which can be used as industrial lubricants, bio-diesel fuels, insecticides and cooking oils (to name just a few) are busy paying-off the right agencies to get approval to sell us their unsafe products, we continue to fork over money to purchase their poisons anyway. It's absurd!

This is one reason, like my ancestors, that I lean toward the side of nature as often as possible. Mother Nature is a special blessing to all of us and we can freely use Her anytime.

There is a lot to be said, and the debate has just begun, about oils like Canola which can be used as an industrial lubricant, a bio-diesel fuel, cooking oil, or the main ingredients in insecticides (same oil, different applications).

Consuming food products with GMO is NOT the way to go. Why do you think the EU, and other importing countries, have stopped buying genetically modified foods from the U.S.?

I'll tell you why. Because they know the products are unsafe, unholy and are slowly killing consumers in the name of profit--just like tobacco companies. 'Nuff said.

Canola Oil in pesticides. The Health Ranger reveals how the No. 1 ingredient in a pesticide product is actually canola oil, and describes the warnings on the product which include that you should never get the oil on your skin or clothing. Soybean oil is also discussed as a key ingredient in another pesticide product.

Below is an interesting article that I would like to share with you... just to give you a little something to think about?

From “Off The Grid News” – Better Ideas For Off The Grid Living

Letters To The Editor

It seems that the letter from a reader regarding Canola oil triggered a response from several other readers. We decided to take this week to share a couple of those letters with you.

Dear Editor:
I want to first say that I have received more help from this newsletter than all others. You are all greatly appreciated!!!
Now, to the canola oil problem I feel compelled to address. I first became aware in January 1996, upon reading in a health book, that “soybean oil is toxic to the human body, and Canola oil is 100 times more toxic than soybean oil (speaking of course inside the body–outside the body is a different matter).
Both are “industrial” oils, lubricants. Heat Canola oil (or soy) and it becomes gummy as it thickens–especially after it cools.
Not so with olive oil, butter, or lard. Heat these oils in a skillet and you will notice that they become thinner. If someone wants to believe that “processing” an industrial oil can make a “fit-for-consumption” oil, then that will become their health/organs/vessels problems to deal with.
If I am wrong about it being a lubricant oil... with high toxicity, I’d like to know how that can be done from “rapeseed?”
If you checkout most health food stores, you will find Canola as the more widely-used oil--even in their freshly baked breads which previously contained only olive oil.

I might add, should I forget to ask in a restaurant before consuming food with Canola, my body will tell me by way of its intolerance (not an allergy) by getting a headache within 2 hours of eating.
I rest my case. Thank you for letting me vent my findings on this, one of the most widely and hidden dangers to our health.S-
Dear S-
Thank you so much for taking the time to write. We all must take control of our health and the things we consume. Too much genetic manipulation and using things for food sources that were never meant to be is a constant hazard to our overall health and well-being.
The Editor
======================================================================
======================================================================
Dear Editor,I enjoy your articles very much, especially the one about the structure of water. There is so much to learn about this wonderful substance, water.
Regarding the question from a reader asking whether Canola oil is GMO. People also need to know that they should not believe the hype that tries to tell us Canola oil is “healthy oil.” Not only is Canola GMO, it is toxic! Canola oil comes from rapeseed, a toxic weed that is common along the roadsides of Canada. http://breathing.com/articles/canola-oil.htmJ-
Dear J-
Thank you for your response and the link for more information on canola oil. And thanks to all our readers for taking the time to write us!
The Editor

If you’d like to contact the editor, please send an email to editor@offthegridnews.com

Bon Appetit!
KT

Selective Bargaining | Work For Food Plan | Humor

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 02 Nov 2011 09:46:05 PDT

If you cook Cajun food, don't laugh at this picture. It is an example of what could happen around your home when you are the only Cajun cook in town.

He does look a little familiar. Lol! Ahheee!!
KT

Sacks Gardening | A Way to Reduce Hunger in the World

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 23 Oct 2011 09:21:06 PDT

Sacks gardening in urban and rural areas - Scitizen

Cajun Cooking|Cast-iron Skillet Chicken and Sausage Fricassee Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 22 Oct 2011 12:55:37 PDT

Chicken & Sausage Fricassee

In keeping with our "Pure and Simple" theme, here is a very delicious chicken recipe which feeds 4 adults. At today's food prices, the ingredients for this simple recipe cost just a tad under $7.00. That's not bad! By using a small amount of the rendered chicken fat, I was also able to kick-up the taste factor by several notches.

The 4 large chicken thighs (skins on) cost around $3.00; 1 lb. sausage $1.79; large onion $0.35; medium bell pepper $0.67; all-purpose flour $0.10; long grain rice $0.50; green onions $0.50; cooking oil (free); seasonings (negligible). Total: $6.91

Ingredients

2 lbs. chicken thighs (skins on)
1 lb. sausage of your choice, cut-up into half-inch slices
1 large onion, finely chopped
1 bunch chopped green onions
1 medium bell pepper, chopped
1/3 cup of prepared roux
1 1/3 cup of water
1 Tbs. garlic powder
1 tsp. ground black pepper
salt to taste

Instructions

remove skins from chicken thighs
place skins in a high heat microwavable bowl
set temperature on microwave oven to high
cook for around 8 minutes until most of the oil is extracted
add chicken oil (about 1/3 cup) into a medium cast-iron skillet
on medium-high heat brown thighs in chicken oil (5 minutes per side)
remove thighs and set aside until later
lower temperature of skillet to medium heat
sift in 1/3 cup of all-purpose flour into the hot chicken oil
prepare a light brown color roux in the same skillet
add all of the remaining ingredients (except water)
allow to cook until vegetables become translucent (stirring occasionally)
next, transfer everything into a larger cast-iron pot
bring back to medium heat
add water, salt and seasonings
stir and blend everything well
add the browned chicken and sausage slices
continue cooking on medium heat until chicken becomes tender
flip thighs over a couple times during cooking
when done add chopped green onions
serve over a bed of white long-grain rice

Note: Check out one of my other recipes which has to do with chicken skins. It's called "Cacklin Cracklins".

Enjoy!
KT

The Song "I Can't Survive" | A Parody on Obama by Cooyon Duhon (Cajun Humor)

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 21 Oct 2011 06:18:08 PDT

No matter how rough times may get with politics and the economy, a little levity on occasions is like hot chicken soup for the weary soul.

I stumbled on a humorous parody online which changes the words, but uses the melody, of Gloria Gaynor's hit song of the 70s: I Can Survive.

Presenting Cooyon Duhon and his song entitled "I Can't Survive!". Get ready to bust a gut laughing! Enjoy!

Sister Molly's Simple Garden Salad Mix

ezgumbo@gmail.com (Jacques Gaspard) — Sun, 02 Oct 2011 02:49:29 PDT

This delicious and easy to prepare toss salad was created by my older sister Molly who died several years ago in an automobile accident caused by a drunk driver. We all miss you sis.

Ingredients

1 head of iceberg lettuce
3 tomatoes
2 bunches green onions
1/2 tsp. garlic powder
1/3 cup mayonnaise

Instructions

tear (do not cut) lettuce into pieces
slice tomatoes into wedges
chop the green onions
toss in a large bowl and mix well
add mayonnaise and garlic powder
re-toss salad and serve
salt and pepper to taste

Hope you like it. Bon Appetite!

Special Reminder: According to the National Highway Traffic Safety Administration (NHTSA) 33,808 people died in traffic crashes in 2009 in the United States (latest figures available), including an estimated 10,839 people who died in alcohol-impaired driving crashes. Drunk driving fatalities accounted for 32% of all traffic deaths last year, that is, on average someone is killed in an alcohol-impaired driving crash about every 50 minutes in the U.S. (Source: NHTSA/FARS, 2010)

Please. Don't drink and drive. Be safe and don't allow others to drink and drive. You could save a life.

KT

Cajun Cooking|Creamy Buttermilk Mashed Potatoes Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 28 Sep 2011 17:10:41 PDT

Buttermilk and sour cream both contain lactic acids in greater amounts than other types of dairy and will produce mashed potatoes with a slightly tart flavor. In fact, lactic acid is responsible for the sour flavor of sourdough breads.

You have the option of substituting the sour cream in this recipe with reduced-fat cream cheese. It will produce a less tart and richer tasting product with roughly the same amount of calories.

Ingredients

2 1/2 lbs. hot boiled potatoes, skins off
1 cup buttermilk
4 Tbsp. butter
3 Tbsp. sour cream (or 4 Tbsp. low-fat cream cheese)
1 tsp. coarse Kosher salt
1 tsp. cracked black pepper

Instructions

drain and discard hot water from potatoes
while the potatoes are still hot add the butter, sour cream, salt and black pepper
mash and mix well until butter has melted
add buttermilk and mix again until a creamy texture is attained
makes 6 - 8 servings

Tip: Before boiling the potatoes cut them into smaller pieces to create more surface area. They will boil faster. Don't forget to add a pinch of salt to the water.

If you have any leftovers, here is a breakfast treat that you may want to try: Cajun Fried Mashed Potato Patties.

Bon Appetite!

KT

Cajun Cooking|Simple Buttermilk Cornbread Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Wed, 28 Sep 2011 11:27:53 PDT

The world is full of cornbread recipes. Mexican cornbread, Cajun cornbread with onions and creamed corn, cornbread with cheese, cornbread with cooked ground beef and cheese... the list goes on.

This simple buttermilk cornbread recipe can became a base for all of the variations mentioned, once you get the hang of it.

Remember, the more moisture in the cornbread batter, the longer it's going to take to cook. That just makes sense.

Some folks like to turn up the heat to around 450 degrees F. to get the job done more quickly. This method is fine and it does save time, especially when you have to serve a bunch of people in a hurry--like deer hunters at a campsite.

When the high heat method of baking cornbread is used, the cook must be more vigilant and pay close attention to the process.

If you want your cornbread to taste a little better, on the other hand, try baking at a lower temperature for a longer period of time.

When baking, check the cornbread occasionally and keep your eye on the crust. When the crust begins to turn a golden brown it's an indication that most of the moisture has cooked out of the bread.

Remove the finished cornbread from the hot oven and set aside to cool before serving.

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
2 eggs, beaten
buttermilk
1/2 cup melted butter
1/4 cup sugar
2 Tbs. baking powder
3/4 tsp. salt
1/4 tsp. baking soda

Instructions

mix all of the above ingredients together, except the buttermilk, and mix well
while stirring, slowly add enough buttermilk (about a cup or more) to the mix until a thick batter is attained
pour the batter in your favorite vessel and bake at 350 degrees F. for about 1 hour or until the crust begins to turn a golden-brown
cut cornbread into 6 - 8 equal size servings.

Note: I don't usually measure how much buttermilk I add to my cornbread. It's a little different for me each time. Most of the time I merely add a small amount at the time while stirring briskly until it reaches the right consistency. Think of a volcano and how the thick melted lava slowly flows down. That is the consistency that I look for.

Another example of the right consistency is when you load a tablespoon full of the cornbread batter and turn it upside down it will not drop, but if you tilt the spoonful on its side, it will slowly pour out.

Tip: If you don't have buttermilk on hand go HERE to find a few substitutes.

Bon appetite! Enjoy.

KT

Cheesy Deep-fried Buttermilk Jalapeño Hush Puppies Recipe

ezgumbo@gmail.com (Jacques Gaspard) — Sat, 17 Sep 2011 21:06:17 PDT

Cheesy you say?

Yes, but not that kind of cheesy. The bite on these puppies are much stronger than the bark. By adding mild shredded cheddar cheese to the mix it promotes a smooth and tasty transition for the taste buds as they also take-in the robust and spicy flavors of the chili peppers and onions.

Indescribably delicious! Bon appetite!

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 medium onion, finely chopped
1 (10 oz.) jar pickled jalapeno peppers, finely chopped
6 oz. shredded cheddar cheese
2 eggs
2 Tbsp. baking powder
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. garlic powder
buttermilk (or half and half)
cooking oil

Instructions

in a small deep-fry pot add about 4" of cooking oil (enough so the puppies can float to the top)
bring the heat up to about 365 degrees (between medium and high)
drain and finely chop the pickled jalapeno peppers and medium onion (I use a food chopper)
add all of the remaining ingredients (except the buttermilk) together and mix well
next, slowly and continuously add a little buttermilk (while stirring) until a smooth and barely liquid consistency is attained
drop 1 Tbsp. at the time, in groups of four, into the boiling oil (a small fry pot will suffice)
when the puppies float to the top, turn them over every few seconds and let them fry evenly on both sides
when the puppies have reached a golden brown, remove and place onto a paper towel to absorb any excess oil

Note: The secret to getting the batter just right is this: when you load a tablespoon full of the thick batter, and turn it upside down, it doesn't fall into the hot oil. However, if you turn the same spoonful of batter sideways, and it slowly pours out into the fry pot, then you have got it at the right consistency.

If your oil is sufficiently hot, it shouldn't take more than 3 or 4 minutes to fry each batch of 4.

Another variation of this recipe can be found here: Peño Puppies.

KT

Dairy-free Homemade Bread Muffins

ezgumbo@gmail.com (Jacques Gaspard) — Mon, 29 Aug 2011 14:09:44 PDT

Some symptoms of lactose intolerance can include abdominal pain, bloating and other associated discomforts to the digestive system. (I stay away from dairy products for that reason.)

It doesn't mean we must sacrifice all the things we love to eat, however, just because they usually contain dairy products -- like homemade bread, for example.

There is something about the aroma and taste of fresh homemade bread muffins in the morning for breakfast that refreshes the soul. The hot steamy middle just begs to become slathered with our favorite jam or jelly, (or butter for those of us who aren't lactose intolerant).

This recipe was handed down to me several years ago by a dear friend and co-restauranteur, Ms. Marry Richard, who is now retired in blissful peace near the Gulf of Mexico in south Louisiana.

I baked a couple dozen of her bread muffins yesterday for a handful of visiting friends. I started serving around 2 P.M and by four they were all gone. Zilch. zero, nada -- not even one left over. That is inviting news to a cook.

Today, I'm going to share this easy to make bread recipe... and you don't even have to be intolerant to enjoy these delicious muffins.

Ingredients

4 cups self-rising flour
2 cups warm water
1 packet yeast
1/2 cup cooking oil
1 egg, well-beaten
1 Tbsp. sugar

Instructions

lightly coat the inside of your muffin pan with oil (I used bacon drippings which added more flavor to the bread muffins)
in a large mixing bowl add 2 cups of warm water and stir-in 1 packet of yeast
add the oil and beaten eggs and mix well
while stirring, slowly mix in the 4 cups of sifted self-rising flour and blend together thoroughly
place the mixing bowl and prepared dough in the refrigerator for 1 hour
remove from refrigerator and spoon the bread dough into the muffin tins (about 3/4 way up)
cook on high heat (450 degrees F.) for about 12 - 14 minutes or until the tops of the muffins begin to turn slightly brown
allow to cool down for a couple minutes then pop 'em out and serve.

Note: You might want to hide a couple of these muffins for your personal consumption before they disappear.

Enjoy!
KT

Cajun Fried Choupique Fish Cakes

ezgumbo@gmail.com (Jacques Gaspard) — Fri, 26 Aug 2011 09:12:22 PDT

Choupique [source: Wikipedia]

The choupique (pronounced shoe-pick) is a living fossil like the garfish and exhibits many of the same characteristics of garfish. It, too, has developed natural skills as a predator fish and has the ability to quickly adapt to harsh environmental conditions without evolving (see How to Cook Garfish).

Other names for this fish include bowfin, grinnel, beaver fish, mudfish and dogfish.

Choupique can be found throughout the North American southern states in canals, sloughs, ponds, creeks, bayous, oxbow lakes and slow-moving backwaters. Like the garfish, it comes equipped with an inner air bladder and can stay alive, out of the water, longer than most other types of fish. Even in low-oxygen conditions the choupique fish will come up to the surface for air. Fossil remains of this ancient predator fish date back to 180 million years.

[Source]

Choupique Caviar

Unlike garfish, however, its eggs (roe) are not poisonous to humans and other mammals. In fact, choupique caviar retails for about $12 an ounce, or more. It has a sweet and mild taste. Like shrimp, it will turn to a dark pink or red color when heated. The eggs are oblong shaped--not round like sturgeon or salmon roe.

Cajun Fried Choupique Cakes

Ingredients

2 - 3 lbs. choupique fillets
2 - 3 lbs. baked Russet potatoes, crumbled
2 eggs, beaten
2 Tbsp. onion powder
1 cup of chopped green onions
1/4 cup chopped parsley
2 lemons
2 measures of DIY Cajun Seasoning (or your favorite Cajun spice combo)
Old Bay Original seasoning (for poaching)
2 cups seasoned Italian bread crumbs
water (for poaching)
peanut oil (or regular vegetable oil)

Instructions

lightly sprinkle both sides of the fillets with Old Bay Original seasoning
in a medium pan, add the seasoned fillets and enough water to barely cover the fish
on medium heat, bring the water to a slow simmer, then lower the heat (do not boil)
cover and poach the fillets until flaky, (about 10 minutes), then remove with a slotted spatula
set the poached fillets aside a few minutes to drain and cool before breaking apart
in a separate bowl wisp together the eggs, chopped green onions, parsley, onion powder and Cajun seasonings
to this mixture add the crumbled baked potatoes and fish
mix everything together thoroughly and form fish patties (about 4" in diameter)
coat the patties with Italian bread crumbs
add about 2 inches of peanut oil in a cast-iron skillet (or other heavy skillet)
fry at 365 degrees F. for about 4 minutes on each side (until golden brown)
cut lemons into several wedges to serve with the fish patties

Note: These fish cakes are wonderful when served with French fries and Peño Puppies. Makes 8 - 12 servings.

More choupique recipes. Bon Appetit!

KT

The Helicopter Ride (Cajun Humor)

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 18 Aug 2011 11:42:27 PDT

Boudreaux and his wife Clotile would go to the state fair every year, and every year Boudreaux would say, "Clotile, I'd like to ride in that helicopter "

Clotile always replied, "I know Boudreaux, but that helicopter ride is fifty bucks, and fifty bucks is fifty bucks!"

One year Boudreaux and Clotile went to the fair, and Boudreaux said, "Clotile, I'm 75 years old. If I don't ride that helicopter, I might never get another chance."

To this, Clotile replied, "Boudreaux, that helicopter ride is fifty bucks, and fifty bucks is fifty bucks"

The pilot overheard the couple and said, "Folks I'll make you a deal. I'll take both of you for a ride. If you can stay quiet for the entire ride and not say one word I won't charge you a penny! But, if you say just one word then it will cost you the fifty dollars”

Boudreaux and Clotile agreed and up they went.

The pilot did all kinds of fancy maneuvers, but not a word was heard.

He did his daredevil tricks over and over again,

But still, not a word.

When they landed, the pilot turned to Boudreaux and said,

"By golly, I did everything I could to get you to yell out, but you didn't. I'm impressed!"

Boudreaux replied, "Well, to told you the truth, I almost said something when Clotile fell out, but you know, fifty bucks is fifty bucks!"

Baked Jalapenos|Bacon-Draped Stuffed Pepper Poppers

ezgumbo@gmail.com (Jacques Gaspard) — Thu, 18 Aug 2011 10:58:19 PDT

Mammoth jalapeño peppers; ground beef and pork; cream cheese; thinly-sliced hickory-smoked bacon and a 350° F oven are what's required to produce these wonderfully tasting cheese-filled hot pepper poppers.

I am always on the look-out for the large jalapeño peppers at my the local market. That is what it takes to make-up a batch of these baked peppers. If hot tasting food is part of your dietary indulgences, then you will certainly be pleased when you bite into one of these spicy-hot appetizers--guaranteed to open-up the sinuses.

Ingredients

Source:

http://tinyurl.com/3rkeaor

12 large jalapeño peppers, cut in half lengthwise
1 lb. breakfast pork sausage
1 lb. lean ground beef
1 (8 oz.) package cream cheese
hickory-smoked bacon, thinly sliced

Instructions

cut the peppers in half and remove seeds and inside ribs
brown the two meats together and remove any oil
mix meats and cream cheese together until well blended
stuff each pepper half, slightly bulging
stretch and drape bacon slices over peppers
arrange the pepper halves (face up) in rows on a cookie sheet
bake at 350° F for about 30 minutes (until bacon turns crispy)

Note: In the prep stage, cut the bacon slices in 3 equal lengths. Gently stretch the cut bacon in all directions before draping it over the peppers. This means you should have enough with 8 slices of bacon to cover all of the appetizers.

When the peppers are done you may serve immediately, or you may freeze them to use at a later date. When you are ready for a few appetizers just pop them in the microwave oven for a minute or two until they become piping hot.

You may want to serve ice cream as a desert. (smiling).

Bon Appetit!
KT

Eating Cheap in Hard Times | 10 Delicious Low-cost Cajun Meals

ezgumbo@gmail.com (Jacques Gaspard) — Tue, 16 Aug 2011 13:01:09 PDT

Listed below are 10 gourmet-style Cajun recipes that can be prepared on the cheap during hard times without sacrificing flavor, taste and the piggy bank.

Long grain rice, dried beans, inexpensive meats, (hamburger, chicken, bacon), potatoes, onions, bell peppers, celery, butter, eggs, and a few basic spices make-up the majority of ingredients in these ten simple recipes.

During hard times, we must often cut back on some of the more expensive foods which we like, and have grown accustomed to, during the good times.

This is especially true if our recipes call for special meats (seafood, prime cuts of pork and beef, etc.), and exotic add-ins. But, it does not mean that we have to sacrifice flavor and taste when cooking gourmet-quality low-cost meals.

Spices are the first things which come to mind. Since I grow most of my own herbs indoors or outside on the patio, I have a constant stock on hand and that saves me money. When I must get spices from the store, I will usually wait until I see them on sale before I buy.

Most of the time, however, spices purchased from the grocer will cost, on average, about $3 to $5 for a small container of the dried stuff (at today's prices). Growing your own herbs makes a lot of sense (and cents). Fresh herbs will intensify the already delicious taste of these meals.

As you consider these KT (kitchen tested) recipes, you will notice that the costs to prepare these foods are relatively low, but the quality is deliciously high. Bon appetite!

10 Low-cost Cajun Meals

Breakfast Fried Rice (video)

Add cooked white rice, stir fry until hot. Stir cooked onion and bacon mixture back into the rice. Push the rice, bacon, and onion to the outside of the pan. Pour beaten eggs into the middle of the pan. ...

Chicken Gumbo (a good winter meal)

Ingredients | 1 cup all-purpose flour; 1 cup cooking oil; 1 (4 to 5) lb. chicken, cut into pieces; 1 cups onion, chopped; 1/2 cup celery, chopped; 2 cloves garlic, pressed or minced; 1/2 cup green onions, chopped; 1/4 cup parsley, chopped; Water ...

Cajun Rice Dressing (a/k/a Dirty Rice)

Brown ground meat. Add onions, bell pepper and celery. Cook until tender. Add ½ cup water, onion soup mix and seasonings. Cook on medium heat for 15 minutes. Add mixture and green onion tops to cooked rice. Stir and mix well. ...

Red Beans and Rice

Ingredients | 1 lb. dry red kidney beans (large or small); 2 medium onions, chopped; 6 cloves garlic, crushed and chopped; 3 ribs celery, chopped; 1 cup chopped bell pepper; 2 tsp Colgin liquid smoke ...

Hamburger, Cheese and Potato Casserole (video)

This meal is a kid-pleaser without a doubt. Not only very tasty, it is simple to prepare.

Jambalaya

Ingredients|1 large green bell pepper, chopped, 3 stalks celery, chopped, 2 large onions, chopped, 2 cloves garlic, minced, 1/2 cup green onion, chopped, 2 Tbsp sea salt, 1/4 tsp black pepper, 1/4 tsp red pepper, 1/2 cup oil, 2 cups long grain white rice...

Chicken Stew

Ingredients |1 four to five pound hen cut into pieces (never use fryer); 1/2 cup oil; 1/2 cup all-purpose four; 2 cups onions, chopped; 1/2 cup celery, chopped; 1/2 cup bell pepper, chopped; 2 cloves garlic, chopped; 2 cups water …

Crock Pot Beef Stew

Ingredients 2 lbs. beef stew meat 1/2 cup all-purpose flour 4 Tbs butter 1 can beef broth (10.5 oz.) 1 can cream of mushroom soup (10.5 oz.) 1 cup onions, chopped 1/2 cup bell pepper, chopped 1/2 cup celery, chopped ...

Cajun Hobo Dinner

The reason I called this meal a Cajun Hobo Dinner is because I added the vegetable 'trinity' to the meal, i.e., onions, bell pepper and celery, as well as the other vegetables and seasonings outlined in the list below. …

Combo Salmon-Tuna-Potato Patties

This is a simple combo meal you can whip-up in just a few minutes. I use a combination of two kinds of canned fish and a couple boiled potatoes to make these yummy ...

Look around our site, you will find several more recipes for low-cost meals which may help to get you through rough times. Bon Appetit!

KT