Saturday, January 31, 2015

Zesty Cajun Onion Rings

1 large onion, sliced (about 1/2 inch thick)
4 ounces of Zesty Italian salad dressing
2 1/2 cups all-purpose flour
2 egg whites
1 measure of DIY Cajun Seasoning
1 tsp baking powder
4 ounces beer
2 cups peanut oil
1 large skillet

For this recipe, I always try to use someone else's beer for my batter so I don't have to use mine. And, I try to get it before she takes the first drink - if I can. No beer? Not to worry. You can use about 1/4  teaspoon of baking soda in as much cold water to get similar results.

In a quart size Ziploc bag soak the sliced onion rings in the Zesty Italian salad dressing for a few minutes (long enough for the rings to soak up the seasoning  –  about 15 -  20 minutes).

In a large enough bowl whip-up the 2 large egg whites, 1 cup of all-purpose flour, 1 tsp of baking powder, 1 measure of DIY Cajun Seasoning and just enough of her cold beer to make a thick batter (around 4 ounces or so).

Use a fork to dip the sliced onions in the prepared batter to get a generous coating on all sides then dredge the rings in the remaining 1 1/2 cups of all-purpose flour and coat well on all sides once again.

In a large skillet pour in and heat the peanut oil to about 375 degrees F. into which you will place the rings and fry on both sides until golden brown, flipping only once. And voila! You just prepared some mighty delicious and zesty Cajun fried onion rings.

Now you can just sit back and enjoy your beer.

Ahheee!!

PS. If you don't want to fry the onion rings just allow them to soak in the Zesty Italian salad dressing for an extra half hour or so and you have got delicious onion rings to compliment fried fish or other fried seafood.

Enjoy!

KT
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Cajun Detective Division - Sherlock Boudreaux (Cajun Humor)


The Louisiana State Police had received numerous reports of illegal cockfights being held in the area around Abbeville, Louisiana, so the Commander dispatched their famous field detective, Sherlock Boudreaux, from Thibodeaux to investigate.


Boudreaux promptly began his investigation and then reported to his Commander the very next morning.

"Dey is tree main groups involved in dis rooster fightin'", he began.

"Good work! Who are they, the Commander asked?

Boudreaux replied confidently, "De Texas Aggies, de local Cajuns, and de Mafia from N'awlins".

Puzzled, the Commander asked, "Now Boudreaux, how did you find all that out in one night?"

"Well," he replied, "I went down and done seen dat rooster fight in person. And I knowed immediately dat dem Aggies was involved when a Duck was entered in the fight."

The Commander nodded. "I'll buy that, but what about the others?"

Boudreaux nodded knowingly, "Well, I knowed de Cajuns was involved when somebody bet on de duck!" 

"Ah, I see, I see...." sighed the Commander, "And how did you figure the Mafia was involved?"

"De duck won." 

 

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The Helicopter Ride (Cajun Humor)


Boudreaux and his wife Clotile would go to the state fair every year, and every year Boudreaux would tell his beloved, "Clotile, I'd like to ride in that helicopter. "

Clotile always replied, "I know Boudreaux, but that helicopter ride is fifty bucks, and fifty bucks is fifty bucks!"

One year Boudreaux and Clotile went to the fair, and Boudreaux said, "Clotile, I'm 75 years old. If I don't ride that helicopter, I might never get another chance."

To this, Clotile replied, "Boudreaux, that helicopter ride is fifty bucks, and fifty bucks is fifty bucks"

The pilot overheard the couple and said, "Folks I'll make you a deal. I'll take both of you for a ride. If you can stay quiet for the entire ride and not say one word I won't charge you a penny! But, if you say just one word then it will cost you the fifty dollars” 

Boudreaux and Clotile agreed and up they went.

The pilot did all kinds of fancy maneuvers, but not a word was heard.

He did his daredevil tricks over and over again,

But still, not a word.

When they landed, the pilot turned to Boudreaux and said,

"By golly, I did everything I could to get you to yell out, but you didn't. I'm impressed!"

Boudreaux replied, "Well, to told you the truth, I almost said something when Clotile fell out, but you know, fifty bucks is fifty bucks!"
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Thursday, January 29, 2015

Angels on Horseback (bacon-wrapped oysters and cheese)

I first discovered "Angels on Horseback" at Fat Jack's Sports Bar which is located on the Arkansas side of the state line which separates it from Texas. The only change that I made to this delicious recipe was using pepper jack cheese rather than mozzarella because I prefer the extra spicy bite this cheese contributes to the dish. They make great hors d'oeuvres and are easy to prepare.

Ingredients

  • 8 oz. canned boiled oysters
  • 8 oz. shredded pepper jack cheese
  • smoked bacon, thinly sliced

    Instructions

    1. individually roll the oysters with a slice of smoke-flavored bacon
    2. space the wrapped oysters evenly on a cookie sheet 
    3. bake in the oven at 350 degrees F. for around 20 minutes (or until the bacon has thoroughly cooked)
    4. top each morsel with pepper jack cheese and continue cooking until the cheese has melted
    5. remove the wrapped oysters from the oven and serve.
    Now wasn't that easy? Enjoy! Ahheee!!

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        Crock Pot Recipe -- Cajunized Cream Cheese Chicken

        Ingredients

        Cream Cheese Chicken
        • 1 (3 - 4 lb. chicken), cut-up.
        • 2 Tbs. melted butter
        • 1 can condensed mushroom soup
        • 6 oz. cream cheese, cut in 1" cubes
        • 1 Tbs. minced onion
        • 1 Tbs. dried basil
        • ½ tsp. of ground black pepper
        • ½ tsp. of ground red pepper
        • salt to taste 

        Instructions

        1. Baste the chicken parts with the melted butter.
        2. Mix and evenly sprinkle all the dry ingredients on top.
        3. Cover crock pot and cook on low 6 - 7 hours.
        4. Mix soup, cream cheese, and onion in a small saucepan.
        5. Cook on medium heat until smooth.
        6. 45 minutes before completion pour cream cheese sauce over chicken.
        7. Cover and continue cooking until done.
        8. Serve with sauce over cooked long-grain rice.
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