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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Monday, May 12, 2014

Fish Courtbouillon (fish soup)

Ingredients

  • 3 lbs. fresh fish
  • 1 cup onions, chopped
  • ½ cup celery, chopped
  • 4 cloves garlic, minced
  • 1 large can tomato sauce
  • 1 medium can Rotel tomatoes
  • 2 medium bay leaves
  • Salt and pepper
  • 1 cup cooking oil
  • 1 cup all-purpose flour
Cut fish into bite size pieces. Season generously with salt, red and black pepper then set aside.

Using the flour and oil, prepare a roux to medium brown color. Add onions and celery. Cook over medium heat in uncovered pot until onions are barely soft, stirring constantly. Add tomato sauce, Rotel tomatoes, bay leaves, and water. Cook about 40 minutes to 1 hour. Add garlic and fish. Continue cooking over medium heat for about 25 minutes.

Serve in soup bowls with cooked long grain rice. Use bread or hush puppies. Serves 8 to 10 people.

(K-T)
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Thursday, April 24, 2014

Grilled Rainbow Trout Salad

Now, I know this recipe is not true to theme, but it tasted so good and it was so simple to make that I just had to share it.



I started with a couple of nice rainbow trout fillets, skin on. I coated both sides of each fillet with olive oil. On the meat side of the fillets, I sprinkled with Flower of the Ocean Celtic Sea Salt (this stuff is great). I added some lemon zest, fresh cracked black pepper, fresh dill, and oregano.

I heated the grill to 375 degrees, cleaned and oiled the grate, then cooked the trout. I started with the meat side down for about 4-5 minutes. Then, I flipped the fillets over and did the same with the skin side down.

When the fillets were done, I squeezed a little lemon juice. I tossed a baby green salad with some red wine vinaigrette, some blue cheese crumbles, and some candied pecans.

The fat between the meat and the skin rendered nicely, allowing the cooked fillets to slide right off. I topped the salad with the grilled trout, and served with some chilled white wine. Delicious!





Update:  I tried this again, but this time I skipped the lemon zest, and added smoked paprika to the spices I put onto the fish. I served the fish skin-side down. 

On the salad, instead of pecans I used walnuts, but I added some chopped granny smith apple.  I squeezed a little lemon on the salad to brighten it up. 

When I grilled the trout, I also grilled some shucked corn-on-the-cob over high heat, until I got some good browning on many of the kernels.  Back in the kitchen, I cut the roasted kernels off of the cob, and sauteed them in a pat of butter and olive oil, along with some chopped red bell pepper, and chopped red onion, with a little Celtic Sea Salt. 

I served it with some chilled Menage et Trois white wine, which went perfectly with this healthy and delicious meal.



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