on February 21st, 2017
My contribution to a cajun or Mardi Gras dinner.
Mardi Gras is almost here. I’ve never been to a Mardi Gras and I guess I don’t care if I ever go to one but I do love cajun cuisine. When we were in New Orleans last summer we had all kinds of cajun food and a few things I made after I got home.
I picked up these decorations/props at my craft circle. There’s a room bigger than my whole house (maybe twice over) full of supplies that we can go back and get for any project our group is working on. The little jester, mask and beads came from the floral department. And, since they weren’t using them for a few days, I thought I would borrow a few things and use for props. Just look at that little girl with her hand out, just waiting for a hushpuppy.
My local HEB had a guy out front last week with a big contraption that he was cooking crawfish in; so I decided to buy them and not fool with cooking such a small amount. I only bought a pound which didn’t make nearly enough meat. I’m putting 1 – 1 1/2 cups of crawfish tails in the recipe because that’s what it is going to take to make these delicious. At $5.99 a lb, and I bought only a pound and got 3/4 cup of meat, I’d go for the ones you cook yourself next time because they are going to be about $2.00 a pound, maybe less depending on where you live or you can buy crawfish tails in the freezer section.
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on February 15th, 2017
Crunchy and delicious!
I love just about every kind of sushi and even unagi which is freshwater eel. So, what does eel have to do with this recipe? Well, for years of watching cooking shows and hearing the word Umami I’ve been hearing “unagi” and thinking where’s the eel.
Over the last few years I’ve discovered how wrong I was and that the chefs are actually saying “umami” which is the fifth taste. We all know sweet, salty, bitter and sour but did you know there was a fifth taste called “umami” and it wasn’t a recent discovery.
I seems like a hundred years after Escoffier wrote his cookbook (where he identified this new flavor) scientist finally agreed with him on a new flavor “savory” or umami. Read this article called “Sweet,Sour, Salty, bitter and Umami” and you will find out everything you need to know about this new/old taste. There’s an article in The New Yorker you might be interested in reading; I don’t want to just copy what they said so go to their website and have a good read if you’re interested.
So, the umami part of this recipe would be the prosciutto which is a smoked meat and falls into the foods that have a lot of umami flavor. I’ve read also that if you crush up some dried seaweed (chips) into your hamburgers you will get a great tasting burger. Continue reading »
on February 10th, 2017
Steak and eggs, what could be better for breakfast?
Are you one of those people that take home leftovers from a restaurant because you couldn’t possibly have eaten another bite off your plate? Sometimes I ask for a box when they bring my food just so I’m not tempted to eat the whole thing.
My husband is always bringing home something from Mexican restaurants and sometimes they actually make it into the refrigerator. Once I went to get in my car to go someplace and the most horrific smell hit me in the face. Guess what, it was HIS Mexican food in the back seat. I’ve gotten where I order everything a la carte from Mexican restaurants because I can get exactly what I want and not so much that I’m not finishing it because I have eaten too many chips and bowl(s) of salsa.
Well, if you happen to have left over steak, I’m sure it will make it into the house. There probably won’t be enough to make a meal out of it but you can make this breakfast pizza that is made with naan for the crust. You can really add whatever ingredients you want; I didn’t add a lot of cheese (just parmesan) because it was for breakfast and I just didn’t want a real cheesy pizza.
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on January 31st, 2017
Not your ordinary spinach dip. No Artichokes in this one and one of my favorites.
How many dips can you name from your years of cooking. Onion dip was on top of my list and way back when I used Lipton Onion Soup mix to make it. I can only imagine what a homemade version would taste like; will have to give that a try. Mexican Cheese Dip was always a favorite also. Adventurous wasn’t in my vocabulary back then. I knew onion and cheese dip, that’s about it.
Then one day someone tried putting spinach and artichokes together; who would have ever thought of that back in the day. Aren’t you tired of spinach artichoke dip? You will see it on just about every restaurant menu, but my Hot Spinach Dip with Tomatoes has a little different twist to it with jalapenos and some fresh chopped tomatoes; and I love the homemade pita chips made with butter, lemon pepper and cumin, baked until nice and crunchy.
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