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!!

Friday, August 01, 2014

Jacques Gaspard's Sliced Beef Roast Po-Boy Sandwiches (video)

This Sliced Beef Roast Po-Boy Sandwich recipe just could become a favorite for your holiday guests. It's a lot like the N'awlin's style po-boys... 'cept much betta!




A 4 lb. beef rump roast can easily go from very tough to fall-apart tender in just a few hours using my simple two-stage method of cooking as outlined below.

But first, here's a little secret. If you take particular notice of the title to this post you will see that part of it reads "Sliced Beef Roast Po-Boy Sandwiches" and not "Sliced Roast Beef Po-Boy Sandwiches". That's because there is an easier way of cooking the beef roast other than using the conventional dry-heat method of roasting to create these wonderfully delicious sandwiches.

So, true to our pledge of bringing you great foods without all the fuss and muss, read on as I demonstrate how simple it is to create great tasting beef sandwiches which are certain to impress even the more finicky taste buds around your home.

Ingredients

  • water
  • 4 lb. trimmed beef rump roast
  • 1 1/2 cups all-purpose flour
  • 2 packets of Lipton's Beefy Onion Soup Mix
  • 4 beef bouillon cubes
  • 3 Tbs. garlic powder
  • 3 Tbs. onion powder
  • 5 Tbs. black ground pepper
  • 1 Tbs. cayenne pepper
  • 3 Tbs. Kitchen Bouquet
  • 1 loaf of garlic French bread, sliced lengthwise
  • 1 cup mayonnaise
  • 1/2 cup butter
  • shredded lettuce
  • vine ripened tomatoes, sliced
  • salt and pepper to taste

Instructions


Part I - Boiling a Beef Rump Roast

Place the rump roast in a boiling pot and add just enough water to cover the meat. Except for the salt and black pepper, add all of the dry seasonings to the water including the 4 bouillon cubes and 1 packet of Lipton's  Beefy Onion Soup mix.

On medium-high heat bring the beef roast to a boil and continue boiling for 1 and 1/2 hours. Turn the roast over a couple times during the boiling process. Next, remove the roast from the liquid and set aside to cool before slicing. Continue boiling the liquid until the virgin roux is added.

After the roast has cooled, cut across the grain into 1/4" slices and set aside until you are ready to add everything to the slow-cooker.

Virgin Roux Gravy (uncooked all-purpose flour, water and seasonings)

Add 1 1/2 cups of all-purpose flour in a bowl, the remaining packet of Lipton's Beefy Onion Soup mix and 4 Tbs. of fresh ground black pepper and salt (I prefer the coarsely ground black pepper for the stronger flavor). Mix well and begin slowly adding cold water (a little at the time) to make a thick slurry -- about 2 cups. This slurry will be added to the boiling liquid to create a thick and savory gravy which will compliment the flavor of the sliced beef when you are putting the final touches to your po-boy sandwich.

The gravy, as you will see, will also be added to the slow cooker and used to infuse more flavor into the beef slices during the final stage of the cooking process. Any remaining gravy can be stored in the freezer for later use.

Next, pour a portion of the gravy into the bottom of your slow-cooker then add the first layer of sliced beef followed by more gravy. Continue this until all of the beef slices and gravy have been added to the pot.

Finally, turn your slow-cooker on to your preferred setting: high for about an hour or so... or, on low for about 3 hours.

Part II -- Building the Sandwich (measure once cut thrice)


I prefer to use garlic sour dough French bread for my po-boy sandwiches because it adds a richer flavor to the meal. Cut your French loaf in half horizontally, paint a generous amount of liquid butter onto both halves, sprinkle onion powder then oven-toast (face up) until the edges of the loaves are a golden-brown color -- just a couple minutes.

Next, apply mayo and sprinkle some fresh black ground pepper to both halves. After that apply a gravy-soaked layer of tender sliced beef onto one half-loaf followed by a layer of fresh shredded lettuce and a layer of fresh sliced beef-steak tomatoes. (If you like a sloppy po-boy sandwich, now would be a good time to pour some of the peppery gravy on top).

Finally, put the cap on your po-boy and cut the sandwich diagonally into 4 equal parts and serve. Hope you enjoy your sandwich! Ahheee!!
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Monday, July 21, 2014

Garden-fresh Green Tomato Relish Recipe | Spicy Cajun Chow Chow with Onions and Peppers

The warning of an early frost in our area compelled me to pick all of the green and unripened tomatoes from my garden. I harvested about 10 lbs. and used the larger ones to slice, bread and freeze for fried green tomatoes later on. The rest was allocated to making a fresh batch of green tomato relish, or as some Cajuns refer to it, 'chow chow'. The tomatoes, bell peppers and onions were coarsely chopped by hand, while the other vegetables were chopped using a food processor.

This recipe will show you how to make a hotter and spicier than normal relish. If you would like to tone down the heat of this chow chow recipe, remove the seeds from the jalapeno pepper pods before chopping and adding it to the pot.

Ingredients
  • 4 lbs. green tomatoes (about 12 cups), coarsely chopped
  • 4 medium to large yellow onions, coarsely chopped
  • 4 med. bell peppers, (green and red), coarsely chopped
  • 4 cups jalapeno peppers (with seeds), finely chopped
  • 2 cups of celery, finely chopped
  • 4 cups sugar
  • 2 cups apple cider vinegar
  • 2 Tbs. mustard seeds
  • 1 Tbs. celery seeds
  • 1 Tbs salt

Instructions

  1. cut-up tomatoes and vegetables according to recipe
  2. add all ingredients into a large (non-reactive) pot and stir well
  3. on medium heat bring mixture to a boil
  4. continue boiling for 2 1/2 hours on med. heat, stirring occasionally
  5. sterilize 8 pint size jars
  6. fill each jar to the top with relish
  7. place the jar lid on top of each jar
  8. clean the area around the lid with a damp sponge
  9. screw lid covers on jar and allow to cool before storing
    Makes 7 - 8 pints.

    This Cajun-style tomato relish goes great with Fried Catfish Nuggets.

    Enjoy!
    KT
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    ISF Sliced Green Tomatoes | How to Have Fried Green Tomatoes Year-Round | Video

    How to Freeze Green Tomatoes?

    ISF is an acronym for "Individually Slow Frozen". It is the opposite of IQF... which means "Individually Quick Frozen". But, before we learn about ISF, you may want to know about IQF first.

    IQF foods have been around for a long time. The industrial process involves very quickly freezing foods individually, like various meats, seafood and vegetables for example.
    Green Tomatoes

    The individually frozen foods do not touch each other during the freezing process, so they don't clump together during packaging. This allows the end user of the product to remove as much as needed from the container without thawing the entire contents.

    Frozen food processors are equipped with machinery which simulate strong arctic blasts. In a matter of a few short minutes, foods can be preserved at sub-freezing temperatures. IQF shrimp, for example, can be frozen at temperatures approaching -50º F.

    IQF foods are safer and last longer than foods which are preserved at just below 32º F. and it offers several advantages.

    IQF prevents bacterial growth and allows stores, restaurants and consumers to use practical methods of storing foods safely and for longer periods of time.

    Unfortunately, most of us cannot afford the large and expensive industrial blast freezers. We have to improvise by using our home freezers--which is not a problem.

    This is where ISF enters the picture. It merely takes a little more time to achieve similar results, keeping in mind of course, that the foods we preserve in our home freezers will not attain the subfreezing temperatures of the blast freezers

    This short video demonstrates how we can preserve sliced green tomatoes by 'slowly' freezing them on a cookie sheet lined with food grade waxed paper. And, we can do it in our refrigerator freezers.

    Getting it done is a breeze... or, should I say a "freeze'?

    However we describe it, this is a clever way of preserving sliced green tomatoes and it affords us the opportunity to have 'em year-round.

    Hint: If you plan to use your ISF sliced green tomatoes in the not too distant future, then it's okay to save them in your freezer using zipper or resealable bags. If not, then it might be a good idea to vacuum seal them so they can keep for a longer period of time.

    One other thing. It's important to not let the tomato slices touch each other during the freezing process so they may freeze individually. That way, as mentioned before, after packaging you can remove only the amount needed from the bag and save the rest for later.

    I hope this helps.

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    Thursday, May 29, 2014

    World's Smallest Cajun Cabins (For Rent)

    If you ever decide to vacation in North America's own 'land down under' called Acadiana, be sure to check out these quaint little cabins which are located near the center of the Atchafalaya River Basin Swamp.You can't beat the prices. But there's a catch: You must call my cousin, Carlos Daigle, at (337)-228-7801 to find out how much the rentals are. Just tell him that his cousin, Jacques Gaspard, (me) ask you to call.

    PS. You will notice a phone number posted at the bottom of the Cajun Cabins slideshow. Please disregard it and use the one posted above to contact Carlos. Thanks!




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    Wednesday, May 28, 2014

    Cajun Style Ground Beef and Turnip Burgers

    Cajun-style Ground Beef and Turnip Burgers are juicy AND delicious!

    Anyone who knows me well also knows that I'm always experimenting with something new in my kitchen.

    The other day a friend gave me a bag of turnips--each about the size of a baseball.

    Turnip
    What to do with 'em, I wondered?

    Last night I boiled two of them. I ate one while it was still hot and I let the other cool down for the purposes of mashing it later and mixing it with ground beef to make a burger (just to find out how it would taste).

    I used 1/2 of a mashed turnip to about 1/4 lb. of 80/20 mix ground beef (20% fat and 80% lean).  I also added a few of my favorite Cajun spices to the mix for extra flavor.

    The results were great!

    Although I could barely taste the turnip (maybe a little) it had the affect of creating a juicy and delicious burger without a lot of shrinkage. I think I'm on to something here??

    I hope you enjoy this new Cajun-style ground beef and turnip burger recipe as much as I did. It's always good to learn one more way to cook and enjoy turnips.

    One other note. The ingredients listed below is for only one burger. You will have to adjust it to make several burgers at a time.

    Ingredients

    • 1/4 lb. ground beef (80/20)
    • 1 Tbsp. butter
    • 1/2 boiled turnip (mashed)
    • 1/2 tsp. ground cayenne pepper         
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • salt to taste

    Instructions

    1. thoroughly mix the ground beef, mashed turnip and dry ingredients together
    2. in a skillet melt the 1 tbsp. of butter
    3. fry on both sides (medium heat) for a few minutes until completely cooked
    4. serve as a sandwich or opened face


    CYL (catch ya later)... back to my lab.

    Bon appetite! Ahheeee!! 
    KT

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