Cajun Moon (song)

Cajun Moon by J.J. Cale

The Hunt for Perfect Scrambled Eggs

The Hunt for Perfect Scrambled Eggs started for me when I was the camp cook for a local hunting club -- The Texarkana Hunting Club--who hunted mainly white-tail deer in south-central Arkansas.

Deer hunters are finicky about their breakfast, especially when it comes to certain odors and scents which they claim deer can smell from a distance -- like onions and peppers, for example.

From the beginning of my occupation of the hunting club's kitchen I was informed, in no uncertain terms, of this almost sacred rule. So, for breakfast I had to prepare foods, like scrambled eggs, without the usual add-ins like onions, garlic and peppers, as previously noted, which are associated with my style of Cajun cooking.

Perfect Scrambled Eggs

Here is a simple recipe which the hunters enjoyed. You can apply it to home cooking, too, if someone in your group doesn't like the taste of onions and other spices. It will serve 20 people.

• 30 large eggs
• 30 Tbs water (just shy of 2 cups)
• 10 Tbs butter
• 1 tsp salt

On medium heat in a large heavy skillet melt the butter. In a large bowl beat the eggs, water and salt together well. Add the mixture to the skillet and slowly cook while scrapping the bottom and sides. You should constantly stir the eggs around until they are sufficiently done. Do not over-cook the eggs because they will dry-up too quickly. It's always a good idea to serve your scrambled eggs slightly moist.

Question? Which came first, the chicken or the egg? Answer: the rooster.
KT

Boudreaux and the Snake (Cajun humor)

Upon arriving at the edge of the bayou to do a little fishing, T-Boy Boudreaux soon realized he had forgotten to bring any bait.

Just then he happened to see a little garter snake passing by with a worm in its mouth.

Boudreaux snatched up the little snake and robbed him of his worm.

Feeling sorry for the little snake with no lunch, T-Boy snatched him up again and poured a little Bud Light down his throat. Then he went about his fishing.

An hour or so later he felt a tug at his pant leg. Looking down, T-boy saw the same snake with three more worms in his mouth.

So, I guess the moral of the story is "Where there's life--there's Budweiser".

Spicy Chicken and Dumplings - Cajun Style

Ingredients

Spicy Chicken & Dumplings

• 2 1/2 lbs. chicken thighs, boneless and skinless
• 8 cups water
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. red pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. Old Bay seasoning
• ½ medium white onion
• ½ green bell pepper
• 2 – 3 stalks celery

Instructions

Part I - Preparing the Chicken

Remove the skins from the chicken thighs and set aside for later use. Add the thighs and 8 cups of water into a large pot.  On medium-high heat bring to a  boil before adding the dry seasoning and processed vegetables (onions, green bell pepper and celery). Continue boiling for 30 minutes on medium heat then remove the thighs from the  boiling liquid and set aside to cool down. Continue cooking on medium heat while stirring occasionally. Debone the thighs and put the meat back into the pot. Continue boiling on medium heat.


Part II - Processing the Chicken Skin

Season the chicken skins with salt and ground red pepper and using a microwavable bowl nuke the skins for 10 minutes on the high setting in your microwave oven. (I use a 700 watt microwave oven. Larger models may take less time to render the oil out of the skins.) After extracting the oil set it aside for later use.


Part III - Canned Biscuits Dumplings

On a glass or porcelain plate paint some of the chicken oil on the surface then lay the biscuit dough on top. Season the individual biscuits to taste before applying more oil. I like to use black pepper and Old Bay seasoning. Note: The seasoning you add to the dumplings is to your taste and is in addition to the list of seasonings above which are added to the boiling liquid.

Next, knead the biscuit dough into a ball and pinch off 3 equal dumplings from each biscuit. Add the dumplings to the pot and continue cooking for another 20 minutes on medium heat.

Serve and enjoy!

Related:
Cacklin Cracklins

Easy Homemade Baking Powder Biscuits Recipe

This Easy Homemade Baking Powder Biscuits Recipe was handed down to me by a dear friend and fellow restaurateur who has since retired to the scenic landscapes and beautiful sunsets of the Louisiana Gulf Coast.


Remembering "Miss Mary" (Mary Richard, Kaplan, LA.) Her baking powder biscuits taste great with morning breakfast and bold N'awlin's style coffee.

Ingredients

Baking Powder Biscuits

• 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

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

Enjoy!
KT