Barbecuing Chicken Leg Quarters

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:

1. The dark meat has more flavor than the white meat.
2. 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

1. remove skins from the chicken quarters (set aside)
2. clean and rinse chicken quarters under cool running water (leave wet)
3. put chicken quarters in a large non-reactive container (enamel, plastic, stainless)
4. in a small bowl add half the bottle of liquid smoke, brown sugar and salt, mix well
5. use clean hands to coat all of the chicken pieces thoroughly with the marinade
6. marinate the chicken quarters for 6 - 8 hours, re-coating the chicken every couple hours
7. when ready remove chicken quarters from the marinade
8. gently wash the marinade off the chicken using as little water as possible (don't overwash)
9. apply the remaining liquid smoke to the chicken quarters (even distribution)
10. place all the chicken quarters in a large roasting pan
11. set the oven at 275° F. and cook for 2 1/2 hours (lid on)
12. transfer the cooked chicken quarters to the barbecue grill
13. 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

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

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

1. sprinkle trout fillets with DIY Cajun Seasoning
2. dredge in flour
3. on medium heat melt the butter in a shallow skillet
4. add fish to the hot butter
5. cook slowly until golden brown on both sides, turning once
6. remove fish and place in a warm oven until the sauce is made
7. in the skillet, add lemon juice and parsley to butter and drippings
8. mix well then poor over cooked fish fillets
9. 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

Isn't Cajun Shrimp Creole kind of 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

1.     2 pounds raw shrimp, peeled and deveined (save shells to make broth)
2.     3 Tbs. powdered gumbo roux
3.     1 pod garlic, finely chopped
4.     1/2 cup minced onion
5.     1/2 cup chopped green pepper
6.     2 Tablespoons chopped parsley
7.     1/2 cup warm water
8.     2 teaspoons salt (or less, to taste)
9.     Tabasco to taste
10.     1 (8 oz.) can tomato sauce

Instructions

1. make a light brown roux using flour and oil
2. add shrimp and cook 3 minutes over low heat
3. add garlic, onion, green pepper and parsley
4. saute 2 minutes
5. increase heat to medium and gradually add water while stirring
6. add remaining ingredients
7. bring to a boil, then lower heat to simmer
8. cook for 1 hour
9. stir occasionally
10. 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

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

1. Fry Pans--great for frying chicken or fish.
2. Dutch Ovens- Can be used for many purposes. (This can be used when camping out or cooking your favorite pot of soup or beans.)
3. Cornbread Pan- ideal for cooking cornbread or small pieces of fish. 
4. Flat Bottom Square Skillet- used for frying eggs, bacon or sausages. 
5. Country Kettle- makes some great chili, soups and stews. 
6. 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