Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Wednesday, November 19, 2014

How NOT to Fry Turkey | (Video Demonstration)

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.
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Monday, November 17, 2014

Smoked Turkey Breast

Ingredients
  • 2 cups non-iodized sea salt
  • 1 cup brown sugar
  • 1 Tbsp ground thyme
  • 1 Tbsp rubbed sage
  • 1 Tsp black pepper
  • 6 cloves garlic, minced
  • 1 fresh turkey breast, apx 2.5 lbs
  • 2 gallons non-chlorinated water
  • good oak, hickory, or apple-wood charcoal
  • indirect heat outdoor smoker

Instructions 
  1. Add water plus dry ingredients to container and mix well
  2. add turkey breast to liquid and put into fridge
  3. soak in fridge for about 1 1/2 hours (approximately 30 min per pound of turkey)
  4. add charcoal to smoker, and bring up to steady 250 degrees
  5. place turkey breast in center of the smoker, and shut the lid
  6. turkey should cook for apx 45 minutes per pound, or until internal temperature is 170 degrees.
  7. remove turkey breast from smoker, and let it rest for at least 15 minutes
  8. remove the skin, and slice it any way you want




There's nothing like home-smoked turkey breast.  Using this method, it will come out tender, moist and delicious.  Serve it with all the fixins, or just slice it up and have a terrific turkey sandwich.  Enjoy!
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3-Meat Cajun Cornbread Dressing

This 3-Meat Cajun Cornbread Dressing is more than just a dressing. It can become an entire meal in itself.

Ingredients

  • 1 lb. pork steak, chopped
  • 1 lb. ground beef, lean
  • 1 lb. chicken livers, boiled and pureed
  • 6 - 8 med. onions, chopped
  • 4 cloves of garlic, minced
  • 1 cup green onions, chopped
  • 5 stalks celery, chopped
  • 1 pkg Lipton Beefy Onion soup mix
  • 20 oz. chicken broth
  • 3/4 lb. butter
  • 4 boxes Jiffy cornbread (cooked)
  • 1 Tbs Worcestershire sauce
  • Tony Chachere's Original Creole seasoning (to taste)

Bake cornbread and set aside. You will need at least 8 cups. The more cornbread you add to this recipe, the less soupy it will become. If the mixture is too soupy, either add more cornbread or increase the oven baking time until you have obtained the desired texture.

Boil the chicken livers using just enough water to cover them. You can add a teaspoon of Tony's seasoning to give it a good taste. Mash the livers, (puree is better), and set aside for later use. Using some of the butter, brown the other two meats. Add the rest of the butter in a stock pot and saute' all of the vegetables except the garlic and green onions. (Garlic and green onions should be added to prepared foods toward the end of the cooking process.)

When the vegetables have cooked down a bit add all the meats, include the water from the boiled livers and the chicken broth; mix well. Simmer for 2 hours, stirring occasionally. Add a small amount of water at the time, if needed, to maintain a thick soupy consistency. Thirty minutes before the meat/vegetable mixture is cooked, add the minced garlic, green onions, Lipton Onion Soup mix and Worcestershire sauce.

When that is done, add the cornbread to the meat/vegetables and mix well. Place all the mixed ingredients in a large baking pan (12" x 14"). Bake at 350 degrees F. for 30 minutes, or until the desired texture is reached. 16 servings. This can be a stand-alone food or a side-dish which greatly compliments any holiday main entries, i.e., baked or deep fried turkey, as safe turkey stuffing, pork roasts, beef roasts, baked ham, outdoor barbecues, etc.

Enjoy!
KT
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Monday, November 03, 2014

Baked Jalapenos|Bacon-Draped Stuffed Pepper Poppers

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

  1. cut the peppers in half and remove seeds and inside ribs
  2. brown the two meats together and remove any oil
  3. mix meats and cream cheese together until well blended
  4. stuff each pepper half, slightly bulging
  5. stretch and drape bacon slices over peppers
  6. arrange the pepper halves (face up) in rows on a cookie sheet
  7. 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




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Tuesday, October 21, 2014

DIY Cajun Seasoning

Cheese whiz. Where do I start? Like the myriad of gumbo recipes floating out there in cyberspace, folks will tell you all kinds of ways to conjure-up Cajun seasonings. Many popular commercial brands already adorn our supermarket shelves like Tony Chachere, Slap ya Mama, Zatarains and others. However, these ready-made seasonings also contain preservatives and anti-caking chemicals to extend their shelf-life while shortening ours.

But, the truth about Cajun seasoning is that it's rather simple to make your own just about anytime you want because most of the spices and salts used to make a good mix are probably already in your spice rack.

To make one measure begin by using the 4 main ingredients (in order of importance) and work your way down. Take care not to overpower your homemade Cajun seasonings with too much of one kind of spice or another. The following formula is a guideline which you may use to make your own. You can multiply this measured-mix to prepare more.


  • 1 tsp red or cayenne pepper, finely ground
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder


This is a basic well-rounded formula to which you may add additional spices, to taste, such as basil, white or black pepper, paprika, chili powder or celery salt.

The reason I don't add more garlic and onion powder or celery salt, for example, is because many of the dishes I prepare already come with a trinity of fresh onions, peppers and celery so there is no need for redundancy.

I mix-in the above amount with two cups of powdered gumbo roux to make a half-gallon of many of my favorite gumbos. It works out great for me with sausage and boudin recipes because I am free to add any of the other spices along the way to adjust the taste. When making sausage or boudin I will add my seasoning mix in a liquid solution like water, beer or broth so that it can be more easily disbursed throughout.

You can save lots of dough by making your own Cajun seasonings as you go.

Hope this helps. Ahheee!!

KT
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