Tuesday, April 10, 2012

Cajun Baked Fillet of Largemouth Bass

Cajun Baked Fillet of Largemouth Bass is simple to prepare and can become a very delicious alternative to the same old humdrum way of preparing fresh water fish -- like frying.

Baked foods are healthier than fried foods and that's a fact. Plus, we have more control over our spices when we bake--especially fish like largemouth bass which produces a white, flaky, and slightly sweet and succulent taste.

If you are getting tired of the same old way of preparing largemouth bass, then why not try this recipe out as a slightly spicy but very tasty alternative.


Largemouth Bass
  • 1 fillet of largemouth bass
  • 2 Tbs. melted butter
  • 1 Tbs. lemon juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper                         
  • 1/4 tsp. sea salt


  1. combined the last 5 ingredients and mixed together well
  2. brush the mixture on both sides of the bass fillet
  3. place fillet in a baking dish (rough side up)
  4. bake for 45 minutes at 275 F.
Serving 1 - 2. Goes well with Cajun Tartar Sauce and fine white wine. Enjoy!
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Friday, April 06, 2012

Spicy (2-Alarm) Cajun Style Deviled Eggs

These Spicy (2-Alarm) Cajun Style Deviled Eggs have always been a favorite at Easter and my Fourth of July parties. But, you don't need a holiday to prepare these spicy appetizers. Easy to prepare in just minutes, this timeless treat will produce an extra bite if you substitute ground red and black pepper in place of paprika.


Spicy Deviled Eggs
  • 12 boiled eggs
  • 2 Tbs. mayonnaise
  • 1 tsp. prepared mustard                                                  
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground cayenne pepper


  1. Slice boiled eggs in half lengthwise
  2. Place boiled egg yolks in a medium bowl
  3. Set aside egg whites
  4. Use a fork to thoroughly mash the yolks
  5. Mix in mayo, mustard, salt and black pepper
  6. Fill the egg white halves with the mixture
  7. Sprinkle with cayenne pepper
  8. Cover and chill before serving
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    Tuesday, March 27, 2012

    Texan vs. Cajun: The $100 Beer Bet (Cajun humor)

    A big ol' Texan walks into a Cajun bar in south Louisiana and orders 4 long-neck beers. After drinking all of them, one after another, he orders 4 more from the bartender.

    He does the same thing with the next four beers. Then, he wipes off the foam on his handlebar mustache with his shirt sleeve, turned and challenged Boudreaux and Thibodeaux, sitting at a nearby table, to a beer bet for $100.

    To the Cajuns the Texan said, "I bet $100 that neither one of you can drink a case of beer in 45 minutes."

    That was the time Boudreaux left the bar and Thibodeaux told the Texan he wasn't interested.

    About 30 minutes later Boudreaux storms back into the bar and asked the Texan if the beer bet was still on.

    Absolutely! The Texan didn't stutter.

    Boudreaux says "I'll take that bet!"

    Texan said, "Your on!"

    "But, I want to know why you left the bar awhile ago and didn't take my bet then?"

    Boudreaux said, "Well. It's like this. I didn't have $100 to bet you at the time, but you see that bar across the street over there?"

    "Yea!" The Texan nodded.

    "Well, I went over there to see if I could do it. I did it in 30 minutes flat! Now, are there anymore questions before I begin?"
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    Thursday, March 08, 2012

    Heart Surgeon Speaks Out On What Really Causes Heart Disease

    Heart Surgeon Speaks Out On What Really Causes Heart Disease -- Health & Wellness -- Sott.net: http://www.sott.net/articles/show/242516-Heart-Surgeon-Speaks-Out-On-What-Really-Causes-Heart-Disease

    Note: I put together a list illustrating 5 of the most popular Cajun herbs and spices. You may be surprised to discover what they are and how they help to naturally protect our bodies in so many ways. Visit Health Benefits of Cajun Foods to learn more.

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    Friday, March 02, 2012

    Beach Bum Crab Bisque

    Beach Bum Crab Bisque is one of my favorite Cajun meals.

    The beaches along the Louisiana gulf coast are not as pristine and beautiful as one might find along the Florida and California coastlines, but spending lots of time there was nevertheless a great opportunity for me to relax, enjoy a few cold beers, and cook-up some great Cajun foods while escaping the stressful fast-pace lifestyle of the city.

    One of the good things about bumming around on the beaches of south Louisiana during my off-times was the relative ease of catching fresh seafood in the immediate vicinity for just about all of my dinners.

    With the nearly unlimited bounty of fresh seafood, it was easy enough for me to get out for a couple hours and catch just about anything I needed to prepare a fantastic meal--such as shrimp from the gulf, large blue-point crabs from the nearby canals, as well as speckled trout and flounder from the surf. Those were the good-ol' days.

    Holly Beach, a small coastal town which was located in Cameron Parish, Louisiana, was one of my favorite spots to hang out during my off-times. There were several fully furnished cabins available along its beach and the rents were very reasonable. Beach pubs and bars were within walking distance of each other where one could visit to listen to what seemed like never-ending upbeat Cajun music, and sample what seemed like never-ending free hors d'oeuvres for the patrons (fried shrimp, catfish nuggets and hush puppies--YUM!).

    Sadly, the small resort community of Holly Beach was totally devastated by Hurricane Rita in 2005.

    Okay. Enough already--on to more pleasant things--like how to prepare this delicious Beach Bum Crab Bisque.


    • 1/2 dozen medium blue-point crabs, cleaned and quartered
    • 1 lb. lump crab meat (regular)
    • 2 cups of all-purpose flour
    • 4 qt. of chicken stock
    • 1 qt. Half ’n Half
    • 1 cup chopped onion                                      
    • 1 cup chopped celery            
    • 1 lb. butter


      1. melt the butter in a large gumbo pot
      2. add crabs and cook on medium heat for 10 minutes
      3. add the chopped onions and celery
      4. cook until they become translucent (about 5 minutes)
      5. add flour and blend the roux
      6. pour-in the chicken stock and simmer for 30 minutes, stirring occasionally
      7. heat Half ’n Half milk (do not boil) and blend it in the soup
      8. strain soup through a colander (optional)
      9. add lump crab meat to the hot soup and serve
      Bon appetite!
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