The Cajun Chef

Crabmeat Salad

2008-07-28T18:59:00.002-05:00

Crabmeat Salad
Serves 4

Crab season is upon us and nothing taste better than the meat of a big, blue crab.

1 lb lump crabmeat
3 cups raw cabbage, shredded
1 carrot, chopped
1/2 cup celery, chopped
1/2 green onion, chopped
1/2 cup mayonnaise
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce

Combine all ingredients.
Fold in the crabmeat and chill.
Serve over a bed of your favorite lettuce. Add a few sliced tomatoes and you have yourself a wonderful tasting salad.

Enjoy!

Mango and Sundried Tomato Salsa

2008-07-28T18:41:00.003-05:00

Mango and Sundried Tomato Salsa
I really don't know why I am in to salsa so much right now, because it is so hot outside that salsa should be the last item on my snack list. But, this one is too good not to eat anytime.

3 mangoes, diced small
3 green onions, chopped fine
1/2 red bell pepper, chopped fine
1/3 purple onion, chopped fine
1 tbsp chili paste
Juice of one lime
1/3 cup sundried tomatoes, re-hydrate in water and chop fine
2 tbsp olive oil
3 tbsp honey
Salt and Pepper to taste
Basil to taste

Combine ingredients to make salsa. Serve with tortilla chips

Enjoy!

"GO RED" Love Your Heart Cookbook

2008-02-14T09:57:00.005-06:00

The American Heart Association has a new limited edition, 98 page cookbook called "Light & Easy Recipes." The cookbook is in support of the organization's GO RED for WOMEN campaign, which raises awareness of women's No. 1 killer, heart disease.

The cookbook includes 47 heart-friendly recipes and information on risk factors and key heart prevention tips. It is available for $3.99 at supermarket checkout stands throughout the country.

The cookbook can also be found at www.ShopGoRed.org.

Local Statistic: 34 percent of all deaths in East Baton Rouge Parish are a result of cardiovascular disease.

1001 Foods to Die For Book

2008-02-09T15:30:00.000-06:00

I found this article in our local magazine, Town Favorites, that I wanted to share with you. If you've been to a book store lately, you have probably seen this great book "1001 Foods to Die For".

It is a must-have for foodies.

"1001 Foods to Die For"

Reviewed by Larry Cox

One only has to visit the neighborhood grocery store to realize that more and more exotic foods are making their way into our market baskets. If you're uncertain about many of the new foods and don't know the difference between Lobster Roll and Lobster Americaine, a new book will take away much of the mystery and confusion by providing straightforward information along with a global education for the taste buds.

With an introduction by respected food writer Corby Kummer and recipes from the likes of Mario Batali and Julia Child, "1001 Foods to Die For" is much more than a mere cookbook. Featuring information by dozens of contributors, this guide is excellent for the kitchen or the coffee table and will quickly become the go-to source for cooks at every skill level.

The guide includes interesting histories, regional perspectives and fun facts. For example, readers can find out how Canadian bacon got its name, pinpoint the key ingredients for a traditional blood pudding and discover the fascinating story behind Chinese eight-treasure duck.

The book is divided into chapters that cover everything from soup to nuts. If you spend much time in the produce department, the information about vegetables is especially helpful. In addition to basic facts about such wonderful foods as Lychee Fruit, Brinjal Vhaji and the Pomelo, an ancestor of the grapefruit, there is a delicious recipe for Bubble and Squeak, a dish made from the leftovers of a roast beef dinner.

This guide features full-color illustrations and contributions by 250 international chefs and food writers at the top of their game, including Jamie Oliver, Tessa Kiros and Mark Bittman. "1001 Foods to Die For" provides a fun way to learn about new foods by following the advice of experts and achieving delectable results.

Louisiana Castle

2008-02-07T12:14:00.000-06:00

It is wedding time and this is the perfect place to have that special occassion. If you are planning a Renaissance Wedding; this is the place to have it.

The castle is located in Franklinton, Louisiana, which is north of New Orleans in beautiful Washington Parish.

This castle is absolutely breathtaking and you can get married, have the reception and have the honeymoon; all without leaving the premises.

You just have to visit their website and read the story behind the building of this magnificent castle. It will surely make you smile.

Visit Louisiana Castle.

You will be impressed!

Chocolate and Wine for Valentine's

2008-02-07T12:02:00.000-06:00

Happy Valentine's

Wanted to share this information with you just in case you were wondering what kind of wine would best suit your Valentine Chocolates.

Here are Natalie MacLean’s top five wine and chocolate matches:

1. Dark Chocolate and Ban-yuls, France

2. Chocolate-Covered Biscotti and Recioto Della Valpolicella, Italy

3. Chocolate-Orange Cake and Liqueur Muscat, Australia

4. Chocolate with Nuts and Tawny Port, Portugal

5. Milk Chocolate and Tokaji, Hungary

Visit Natalie MaClean.com

Red Snapper with Tomatoes and Feta Cheese

2008-02-07T11:48:00.000-06:00

Red Snapper with Tomatoes & Feta Cheese

Serves 4

Olive oil cooking spray
1 (14.5-oz.) can petite Diced Tomatoes
6 green Onions, sliced (1/2 cup)
1/4 cup thinly sliced Celery
2 tbls. fresh Lemon Juice
1/4 tsp. dried Oregano leaves
4 red Snapper fillets (about 4 ozs. each)
1/2 tsp. Black Pepper, to taste
Salt (season lightly because topping will be salty)
1/4 tsp. ground Coriander, to taste
1/2 cup (2 ozs.) crumbled Feta Cheese (plain or Mediterranean flavor)
2 tbsp. sliced ripe Olives

1. Preheat oven to 450 degrees. Spray 8x8-inch baking dish with cooking spray.

2. In large skillet, combine tomatoes with liquid, green onions, celery, lemon juice and oregano. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 5 minutes, stirring frequently. Remove from heat.

3. Put fish in prepared dish, tucking under any thin edges. Spray evenly with cooking spray; sprinkle with pepper, a dash of salt and coriander.

4. Bake 8 - 10 minutes or until fish flakes easily. Drain any liquid from baking dish.

5. To serve, place the fish in a plate and spoon the sauce evenly over fish. Top with a sprinkle with feta cheese and olives.

Carrot and Cranberry Salad

2008-02-07T10:31:00.000-06:00

This recipe makes it easy to "eat your carrots". It is simple to make by using carrots that are already shredded. Just about every store has them.

Carrot Salad

Serves 4

1 1/2 cups Carrots, shredded
1/4 cup dried Cranberries
1/4 cup Pecans, chopped
3 tbls. Honey-Mustard dressing or dressing of your choice
1 tsp Sugar
Salt and Pepper, to taste

1. Stir together carrots, cranberries, pecans, salad dressing and sugar. Season with salt and pepper to taste. Toss well.

2. Chill until serving time. The salad can be served over lettuce if you like.

Teriyaki Salmon Salad

2008-02-06T12:49:00.000-06:00

I saw this salad recipe in our local paper. It sounds great and low-fat. I wanted to share it with you.

Teriyaki Salmon Salad

4 Salmon fillets, about 6 oz. each
2/3 cup Kikkoman Teriyaki Marinade & Sauce
8 cups mixed Salad Greens, washed and drained
1/4 cup sliced almonds, toasted

Marinate salmon in teriyaki sauce in large plastic food storage bag for 30 minutes.

Broil salmon 3 minutes on each side, or until fish flakes easily with fork.

Divide salad greens evenly onto 4 serving plates.

Top with salmon, sprinkle on almonds and drizzle with dressing (see recipe below).

Teriyaki-Honey Dressing

Measure 1/4 cup Kikkoman Teriyaki Marinade & Sauce, 2 tbsp. pineapple juice, 2 tbsp. canola oil and 1 tbsp. honey in jar with lid; cover and shake well.

Crabmeat and Angel Hair Pasta

2008-02-06T12:40:00.001-06:00

This recipe is very quick and easy.
If you are in a hurry, whip this up and your family will love you for it.

Crabmeat and Angel Hair Pasta

1 stick Butter
1 can Evaporated Milk
1 can Mushrooms, sliced
2 Green Onions, chopped
3/4 tsp. Red Pepper
Salt, to taste
1 lb. Lump White Crabmeat
1 pkg. Angel Hair Pasta

Saute' mushrooms and green onions in melted butter.

Stir in milk, then add crabmeat and stir until well heated.

Season to taste with salt and red pepper.

Prepare Angel Hair Pasta as directions state.

Pour mixture over cooked pasta.

Enjoy!

Chicken Curry with Broccoli

2008-02-06T12:20:00.000-06:00

This curry recipe is wonderful. And the health benefits makes it all the better.

Chicken Curry with Broccoli

6 Chicken Breast
2 pkgs. Frozen Broccoli
2 cans Cream of Chicken Soup
3/4 cup Mayonnaise
2 tsp Curry powder
1 stick Butter
1 tsp. Lemon Juice
3/4 pkg. Pepperidge Farm herb stuffing (use remainder for topping)

Place chicken in a buttered baking dish; top with broccoli.

Mix all other ingredients together and pour over chicken.

Sprinkle with butter and the remaining stuffing mix.

Bake at 350 degrees for 40 minutes.

Creamy Pea Salad

2008-02-06T12:13:00.001-06:00

This is a favorite around our house. My girls love it and it is a good way to get the kids to eat their peas.

Creamy Pea Salad

2 - 16oz packages of Frozen Peas, thawed
1/2 cup Cheddar Cheese, shredded
1/2 cup Mozzarella Cheese, shredded
1 medium Onion, chopped
1 cup Mayonnaise
4 Bacon strips, cooked and crumbled
Salt and Pepper, to taste

In bowl, combine the peas, cheese, onion, mayonnaise, bacon, salt and pepper. Mix well.

Shrimp Salad

2008-02-06T11:58:00.000-06:00

This is a simple recipe that can be whipped up in a jiffy. A great way to use leftover boiled shrimp.

Shrimp Salad

1 lb. Shrimp, boiled
1 Egg, hard boiled
2 tbsp. Mayonnaise
1 Sweet Pickle, chopped
2 Celery Stalks, chopped
Salt and Pepper, to taste

Peel and devein shrimp and cut each one into two or more pieces. Add celery, egg, pickle and mayonnaise. Mix thoroughly and add seasoning to taste.

Serve on lettuce leaves or stuff into tomato halves.

Beet Salad

2008-02-06T07:58:00.000-06:00

Real simple and Real tasty!

Beet Salad

2 cans Beets, drained
1 large Onion, chopped
1 tsp. Sugar
Salt & Pepper, to taste
Mayonnaise, as needed

Slice beets in large bowl. Add chopped onion, sugar, salt, pepper and enough mayonnaise to moisten beets and onions (about 6-7 tbsp), then stir well.

Refrigerate for a few hours in a covered container.

Pasta Salad

2008-02-06T07:37:00.001-06:00

I had a dream a few nights ago that I was really skinny and really in great shape. When I woke up, I thought about it for a while and realized that God must be telling me something. Then I had a flashback of New Year's Eve and that resolution that I made. So, I am back on my "healthy diet" and made several salads over the Mardi Gras holiday. Wanted to share some recipes with you.

Pasta Salad

2 cups Spiral Macaroni, cooked and drained
1 Celery Stick, chopped
1 Cucumber, cut in chunks
2 cups Broccoli Chunks
1/2 cup Cheddar Cheese chunks
2 Eggs, boiled and cut up
2 cups cooked Chicken Breast, cut in chunks
1/4 cup Green Onions, chopped

Dressing
1/2 cup Mayonnaise
1 tsp Lemon Juice

Mix all ingredients together and Enjoy with great tasting crackers.

You can refrigerate a few hours or serve immediately.

Red Beans & Rice - New Orleans Style

2008-01-28T10:56:00.000-06:00

This recipe is for the famous New Orleans Red Beans and Rice which we traditionally eat on Mondays. It is a great recipe and I love red beans because they are simple to cook and cheap to prepare.

At times, there are leftovers, so you can enjoy them again the next day are do as we do and make Red Bean Gumbo for Tuesday.

If you are a vegetarian, you can still cook the same recipe; just don't add the meat. Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock.

New Orleans Style Red Beans & Rice

Serves 8

1 pound red kidney beans, dry
1 large Onion, chopped
1 Bell Pepper, chopped
5 Celery ribs, chopped
5-6 cloves Garlic, minced
1 large smoked Ham Hock or 3/4 pound of Creole-style pickled pork, for seasoning
1 to 1-1/2 pounds mild or hot Smoked Sausage or Andouille, sliced
1/2 to 1 tsp. dried Thyme leaves, crushed
1 or 2 Bay Leaves
Dash of Tabasco, to taste
Dash of Worcestershire Sauce, to taste
Creole seasoning blend, to taste
Black Pepper and Red Pepper, to taste
Salt, to taste

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot.

Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or pickle meat, smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

Serve over hot white long-grain rice and fresh French bread

For All You Beer Lovers Out There

2008-01-26T10:01:00.000-06:00

I came across a neat site for Beer Lovers. It has anything and everything you want to know about beer, including all the beer festivals in North America. Thought I would share it with you.

Beer Info Website

Eating Oatmeal for Heart Health

2008-01-23T08:48:00.000-06:00

Have I mentioned that I love oatmeal. I think it is the perfect breakfast food and to top it off, it is good for the ole' heart. Oatmeal is cholesterol-free and made of whole grains. It contains soluble fiber that actually binds to and helps remove cholesterol from the blood. Quite amazing, no doubt. No one needs clogged arteries, so it is a good idea to add oatmeal to your diet.

I do get on fried egg kicks every once-in-a-while, but I always go back to yummy oatmeal. It is the perfect winter food too because it is hot and creamy and tastes great with a little cinnamon and Smart Balance buttery spread. I like Smart Balance products and I am really excited that I can get Smart Balance now with added Omega-3's.

It is so important to keep your cholesterol low and your heart healthy. So when they make food products that will help keep you healthy, I get all excited. I do wish they would make Smart Balance a little creamier because it is a little difficult to spread on toast. So, Smart Balance, take note; we need creamier spread. That will make consumers very happy!

Kudos to Quaker for making my mornings happier.

Beef Stew, Perfect for a Cold Day

2008-01-20T15:16:00.000-06:00

I don't know about you guys, but I am getting tired of being cold. Even my dogs are miserable. They can't play outside and Lord knows, I don't want to have to stand out in the cold waiting for them to do their business. You should see me at 5:00 in the morning shivering in my pajamas waiting for two spoiled rat terriers to step onto the cold, wet grass to relieve themselves. It is really comical because they are so pathetically spoiled that they don't even want their paws to touch the grass. Here I am freezing and they are acting like Paris Hilton. I tell them, "give me a break, you're a dog for crying out loud!"

Louisiana people are just not equipped for this type of weather. We do not like it to be in the 20's; hell, we don't like it to be in the 40's; much less the 20's! But we are troopers and we tough it out by drinking an extra Hurricane. You got to love Pat O'Briens.

There were reports of snow flurries in North Louisiana yesterday. I couldn't believe it. The news said 10 parishes had reported flurries. What a shocker! But I know now that we are good for another 5 years. Because we get snow about every 5 years and it really isn't even good snow. You should see a Louisiana snowman. Quite funny!

But anyway....since I am stuck indoors with two unhappy dogs, I thought it would be a good day for a Beef Stew. I checked the pantry; had everything I needed and got to cookin'.

Beef Stew

Serves 8

2 lb Beef Stew Meat (I prefer chuck roast)
6 slices of Bacon, chopped
1 cup Onions, chopped
3 cups Mushrooms, sliced
3 cups Carrots, sliced
3 medium Potatoes, peels and chunked
1 - 14.5 oz can of Stewed Tomatoes, do not drain
1 - 14.5 oz Beef Broth
3/4 cup Italian Dressing

Marinate the beef stew meat in Italian Dressing for approximately 30 minutes.

Cook the bacon in a large saucepan on medium heat about 5 minutes or until crisp. Remove the bacon and drain the saucepan.

Add onions and mushrooms; cook on medium-heat 10 minutes or until softened. Remove meat from marinate and add the meat, carrots, potatoes, tomatoes with their liquid; the broth and bacon to the saucepan. Bring to a boil, stirring occasionally.

Reduce the heat to low; cover and simmer for an hour and 15 minutes.

Simmer, uncovered for about 15 minutes or until meat is tender and the sauce is thickened, stir occasionally.

Serve with hot cornbread

Enjoy!

Fiesta Chicken Picadillo

2008-01-17T10:42:00.000-06:00

I have chicken breast to cook tonight and found this recipe in our local paper today. It sounds wonderful especially with the addition of raisins, almonds, cinnamon and Tabasco, so I'm going to give it a try. I wanted to share it with you.

Fiesta Chicken Picadillo

Serves 4

1 lb Chicken Breast, boneless, skinless
1/2 tsp Salt
2 tbsp Vegetable oil, divided
1 Red Bell Pepper, cored and chopped
1 Medium Red Onion, chopped
1/2 cup Pimento-Stuffed Olives, chopped
1/2 cup Golden Raisins
1/4 cup Slivered Almonds
3 tbsp Tabasco green jalapeño pepper sauce
1 tbsp Capers
Dash of Ground Cinnamon

1. Cut chicken breasts into 1/2-inch chunks; sprinkle with salt. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken and cook until lightly browned on all sides, stirring frequently. Remove chicken to large bowl.

2. Add remaining tablespoon vegetable oil in same skillet over medium heat. Cook bell pepper and onion until tender-crisp, stirring occasionally, about 5 minutes.

3. Stir in olives, raisins, almonds, Tabasco green jalapeño pepper sauce, capers and cinnamon.

Serve with Cornbread, hollowed out halved bell peppers or halved poblano peppers, chips or tortillas, as desired (I think I will serve it with cornbread)

If you get a chance to visit Avery Island in South Louisiana, be sure to visit the Tabasco manufacturer.
It's surely a place to be seen & enjoyed!

Visit Tabasco

Fried Eggplant

2008-01-16T20:14:00.001-06:00

This is one of my favorites. I remember my mom cooking it and we would always eat most of them before dinner was even served.

I found a couple of huge eggplants at the market on Sunday and cooked them tonight to go with baked chicken. My girls actually liked it; with ketchup of course. But at least they ate it!

Fried Eggplant

Serves 4-6

2 Eggplants
1 Egg
1 cup Milk
Creole Seasoning or salt & pepper
Bread Crumbs, flour or corn meal (whichever you prefer)
Cooking Oil (I use Canola)

Peel eggplants and slice in rounds or strips. Soak in salted water for 1/2 hour and drain.

Beat egg and combine with milk.

Dip eggplant in mixture, remove and roll in seasoned bread crumbs, flour or corn meal.

Fry in hot oil until golden brown and drain on absorbent paper.

Enjoy!

Basic Roux Recipe

2008-01-14T13:46:00.000-06:00

Basic Roux (pronounced Roo)

The basis for all cajun stews and gumbos:

1 cup All-Purpose Flour
1 cup Butter or Cooking Oil

Heat oil in heavy pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until color is chocolate brown.

Remove from pot and set aside. If you leave it in the pot it will continue to cook and my burn. Burnt roux is NO good.

Always use Warm Water to dissolve the roux.

You can make more than enough and store it in a jar. It keeps well in or out of refridgerator.

Chicken & Okra Gumbo

2008-01-14T13:20:00.000-06:00

This is great cold weather cuisine. Hot and a little spicy....yummy!

Chicken & Okra Gumbo

Serves 10

4 to 6 lb Hen, cut into pieces
4 tbsp Oil
1 stick Butter
4 tbsp Flour
2 cups Fresh Okra, chopped
1 large Onion, chopped
2 sticks Celery, chopped
1 Green Bell Pepper, chopped
4 Garlic Cloves, minced
2 tbsp Green Onions (scallions) chopped
1 tbsp Worcestershire sauce
Creole Seasoning or salt & pepper
3 quarts Water
File'

Season chicken well.

In a large aluminum Dutch oven (do not use black cast iron pot) fry seasoned chicken in 2 tbsp oil until brown. Remove and set aside.

Add 2 more tbsp oil and fry chopped okra for about 10 minutes, stirring constantly to keep from burning.

Add roux. See Recipe
You will use only enough roux to make the required amount of liquid needed for your recipe. This chicken & okra gumbo recipe calls for 3quarts of water, so you will make enough roux to mix with 3 quarts of water and get the desired amount of gravy for your gumbo.

Add chicken, worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3 quarts of water.

Bring to boil and simmer 2 - 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice.

Garnish with chopped scallions and a sprinkling of file'

Enjoy!

File' (real cajun style)

2008-01-14T13:07:00.000-06:00

In case you don't know what file' is, here's an explanation:

File' (pronounced Fee-Lay) is finely-ground sassafras leaves. When added to gumbo is adds an exotic flavor. I've never had gumbo without file'. Some people even sprinkle it on top of gumbo for more added flavor.

In August, during the full moon, you can break branches from a fully-matured sassafras tree. Hang them to dry in a shaded, well ventilated place for about 2 weeks. Expose to bright sunlight for 1 hour before finely-grinding in a mill. Store it in an amber jar, tightly sealed, in a cool place.

But, if you are in a hurry, you can always find it at your grocer!

Juicing - It Does the Body Good!

2008-01-13T08:22:00.001-06:00

I decided it was time for me to actually start with my New Year's resolution of eating a healthier diet. So, today I am going to the market for some fresh produce. I have a great Powerjuicer by Jack Lalanne and The Juicing Bible recipe book that is fantastic. I haven't opened it lately and I think it is time. I have a little winter cold too, and The Juicing Bible has great recipes that will kick this cold to the curb.

We have such great food here in Louisiana and it usually requires quite a bit of butter and whipping cream. We fry alot of food too, and though it is good, it will cause us to gain a few pounds if we are not careful.

So, off to the market I go and I will be posting more delicious recipes later today.

Have a great Sunday!
Cheers!