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!!
Roasted Corn Off the Cob
This corn recipe is a wonderful accoutrement to any grilled meal. Take a couple of fresh whole corn-on-the-cobs, and shuck them. Grill the corn over high heat for about 10 minutes, turning it every couple of minutes. Try to get an even distribution of browned kernels on all sides of the corn.
When the corn is done (don't over-cook it), cut the kernels from the corn. Also chop some red onion, and red bell pepper. Sweat the onion and bell pepper in a pat of butter with a little olive oil, plus a pinch of sea salt. Once the onions start to become translucent, add the corn. Saute the mix for about 5 minutes, stirring frequently.
This would taste good with fish, steak, chicken, pork, or anything grilled.
Most Popular Posts of All Time
-
Audio Ingredients 1 cup cooking oil 1 cup all-purpose flour Mix well. In heavy metal pot or skillet stir over medium heat. It is impo...
-
Boudain is also spelled "boudin". The first part of the video series begins at the bottom of the play list: Part 1 of How to Make ...
-
Garfish Recipes - 2 Ways to Cook Gar Fish Fried Gar Balls Smoked Alligator Gar Roast The garfish is a prehistoric fish. Its natura...
-
This savory Cajun Chicken Stew Recipe is easy to prepare, but the one common mistake folks make is trying to prepare a chicken stew with y...
-
Ingredients 1 fresh pork ham with skin 4 medium onions, chopped 8 fresh pork hocks or pig’s feet 3 cloves garlic, chopped 1/2 cup green...
-
These spicy fried catfish nuggets are absolutely delicious! There's no doubt your friends will beg you for this recipe, but don't g...
No comments:
Post a Comment