GaspardKitchen.com

Hi friends! Thank you for being such loyal followers of Real Cajun Cooking - Pure and Simple. I want to share a different cooking site of mine, Gaspard Kitchen. At Gaspard Kitchen, the focus is on simple, delicious meals that you can cook in your own kitchen. I have close to 200 home-cooked recipes, and several video recipes that I think you will love. I hope you check it out! I'd love to read your feedback, so please leave a comment if you do.

Sincerely,

Scott Gaspard

Braised Beef Short Ribs and Mushrooms

When it came to cooking (during my growing-up years on the farm) my grandma kept everything fairly simple. Since we raised all of our own foods, including beef, mutton, pork, chickens, turkeys, ducks, geese and loads of fresh vegetables from the garden, everything she needed to prepare some mighty fine meals was at hand.

She knew exactly what to do to get the tougher cuts of meat tender. I especially enjoyed the taste of the braised beef short ribs which she cooked to perfection -- without all the exotic add-ins which you might find in today's recipes.

After browning the ribs on all sides she would then slow cook them in a cast iron Dutch oven pot on medium heat for a couple hours or so. The dark gravy it produced was great over long grain white rice. This recipe makes 6 - 8 servings. Enjoy!

Ingredients

• 4 lbs. beef short ribs, boneless
• 2 Tbs. peanut oil
• 8 oz. button mushrooms, sliced
• 3 cups of beef broth
• 1 packet Lipton's Beefy Onion soup mix
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, finely chopped
• 3 cloves garlic, crushed and minced
• 1 Tbs. Worcestershire sauce
• salt and black pepper to taste

Instructions

1. generously salt and pepper the beef short ribs
2. add the oil in a skillet
3. brown the ribs on medium-high heat on all sides then remove from the skillet and set aside
4. next, add 2 cups of broth, vegetables, and Worcestershire sauce and boil until reduced to half
5. strain the liquid through a colander, discard the vegetables then return the liquid to the skillet
6. add one packet of Lipton's Beefy Onion soup mix and stir in well
7. reintroduce the ribs to the skillet
8. cover and slow cook on medium heat until the ribs become tender
9. add the sliced mushrooms and continue cooking for about 10 - 15 minutes
10. serve over cooked long grain white rice

Note: Add the remaining third cup of beef broth 1/4 cup at the time as needed to replace the liquid which will evaporate during the cooking process. Enjoy!

Cajun Super Bowl Party Food

A List of Favorites

If you are looking for something different to serve your guests during the Super Bowl game, you might want to liven up the party with some Cajun foods from the following list:

1. Lemony Fried Catfish Nuggets
2. Boudain (Boudin) Balls
3. Garlic Loaf Shrimp PoBoy
4. Petite Shrimp Pies
5. Peño Puppies
6. Char-grilled Ribeye Steak
7. Crab Dip
8. Red Beans over Rice
9. Shrimp Cocktail
10. Zesty Cajun Onion Rings

There are many more recipes which are not listed here that would go well with your next party -- Super Bowl or otherwise. Take a look around. You might discover something new.

How to Cook Garfish

Garfish Recipes - 2  Ways to Cook Gar Fish

1. Fried Gar Balls
2. Smoked Alligator Gar Roast

The garfish is a prehistoric fish.

Its natural skills and ability to quickly adapt to harsh environmental conditions; its slender and elongated armor-plated body which gave it agility and speed; and, its two rows of sharp teeth on a long and protruding snout, all came together millions of years ago to make the garfish a formidable candidate for survival without evolving.

They are, in essence, living fossils which come equipped with an inner air bladder. This means the gar fish can stay alive, out of the water, longer than most other types of fish. Even in low-oxygen conditions the garfish will come up out of the water for air much like some aqua-mammalians  (whale, dolphin and sea cow).

I prefer the smaller species of garfish (long-nose gar) for my table because they are easier to handle, clean and cook.

On the smaller fish, after removing the outer armor, I use a large metal spoon to scrape the meat out from between the connective tissue, which is common to all species of garfish, and set it aside in a bowl to mix with my other ingredients.

Warning: Under NO circumstances should you consume the eggs of a garfish (roe) because it is poisonous to humans and other warm-blooded animals.

I like to use the more-tender meat of a smaller fish to prepare fried gar balls. I usually go half 'n half (half fish meat and half crumbled baked potatoes) to prepare mine.

I add a couple eggs, chopped green onions, as well as salt and seasonings.

In a bowl mix everything together well and form the mixture into golf ball size spheres. Finally, coat them well by rolling the balls in Italian bread crumbs and fry at 365 degrees F. until they are golden brown in color.

I have also prepared alligator gar fish (3 - 5 lb. roasts) on the barbecue.

I use enough aluminum foil to completely wrap the fish roast, but only after I have smoked it and seasoned it enough.

By setting the alligator gar fish roast on a couple sheets of heavy-duty aluminum foil, (open-face),  I  can manipulate the amount of smoke I want my fish roast to absorb. The temperature should be between 120 and 180 degrees F. I always use hickory chips to create the smoke for my roast, but other hardwood chips will do just as well.

I gauge how much smoke I need by observing the naturally white meat of the garfish as I am smoking it.

When it reaches a slightly smoky color (dull-gray), I wrap the roast with the aluminum foil and continue cooking it until it's done, but not before dousing it with gobs of melted lemon butter and DIY Cajun seasoning. The larger roasts should not take more than an hour to cook after smoking.

I've also used lemon and orange peels on occasion to enhance the taste of the gar fish roast.

Garfish is a good-tasting fish and its meat is somewhat sweet. Some folks like to compare it to crab meat.

I like it for what it is. Try it some time. You might like it, too.

Ahheee!!!

Maque Choux

Ingredients

• 1 stick butter
• 15 ears tender fresh corn
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 can whole tomatoes
• (or 2 fresh tomatoes diced)
• 1 clove garlic, minced
• 1 cup milk
• salt and pepper to taste

Instructions

1. cut corn off the cob and scrape the cob to remove all the juice
2. in a Dutch oven combine 1 stick butter, onion, bell pepper, and garlic
3. sauté until tender
4. add corn and tomatoes
5. season to taste
6. cook over medium heat for 1 hour, stirring constantly
7. add a little milk from time to time
8. keep mixture soft to avoid sticking
9. serves 5 to 6

MI'KMAQ INDIANS AND THE ACADIANS

Prior to 1755, a time before the Acadian expulsion from their homeland in Nova Scotia by British forces, a peaceful co-existence and assimilation between the two peoples (Mi'Kmaq and Acadians) led to cultural sharing, some of which can be experienced in today's Cajun foods culture.

I want to further explore the subject, so if anyone has information about this, would you please send it my way?

Mi'kmaq, also spelled Micmac, was the largest of the North American Indian tribes traditionally occupying what are now Canada's eastern Maritime Provinces (Nova Scotia, New Brunswick, and Prince Edward Island) and parts of the present U.S. states of Maine and Massachusetts.

The Cajuns, prior to settling Nova Scotia hailed from a rural area of the Vendee Region of Western France. They began to settle in North America in 1604.

The Acadians brought with them excellent farming and fishing skills and literally transformed saltwater marshes into arable lands to grow their food crops.

The Mi'kmaq lived off the land and occupied a bountiful swath of the Northeastern Woodlands of these Canadian provinces.

It is a very interesting subject and I'd like to learn more about some of today's traditional Cajun cuisine... and perhaps a historical gem or two about how this unique food culture has evolved.

Note: To make chicken Maque Choux, cut chicken into bite size pieces and fry until brown and add to the Maque Choux. Cook 10 minutes.

Cajun Baked Lemon Chicken with Onions and Sweet Peppers

A fresh chicken fryer or broiler is better when preparing this wonderfully delicious meal. Use your favorite baking pan, and after 1 hour of marinating the bird, it will be ready for the oven. The entire meal can be cooked and served in around an hour. Makes 4 to 6 servings.
 
Ingredients

• 1 (3 - 4 lb.) chicken
• 1 large onion
• 2 med. green bell peppers
• 2 med. red bell peppers
• 2 Tbs. butter
• 1/2 cup oil
• 1/3 cup lemon juice
• 2 Tbs. parsley, chopped
• 1 Tbs. dried oregano
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground red pepper
• 3/4 tsp. salt

Instructions

1. combine all ingredients, (except chicken, vegetables and butter), to create the marinade
2. marinade the chicken in the refrigerator for 1 hour (turning once)
3. drain marinade then bake chicken at 400 degrees for 40 - 55 minutes.
4. cut onions and bell peppers into 1/2-inch thick rings.
5. on medium-high, sauté the onions and peppers in 2 Tbs. of butter for around 8 - 10 minutes 
6. spoon the onions and peppers around the chicken when done

This meal can be served with cooked long-grain white rice.

Cheesy Deep-fried Buttermilk Jalapeño Hush Puppies Recipe

Cheesy you say?

Cheesy Jalapeno Hush Puppies

Yes, but not that kind of cheesy. The bites on these puppies are much stronger than their bark. By adding mild shredded cheddar cheese to the mix, however, it promotes a smooth and savory transition for the taste buds as they also take in the robust and spicy flavors of the chili peppers and onions.

Indescribably delicious! Bon appetite!

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 medium onion, finely chopped
• 1 (10 oz.) jar pickled jalapeno peppers, finely chopped
• 6 oz. shredded cheddar cheese
• 2 eggs
• 2 Tbsp. baking powder
• 2 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. garlic powder
• buttermilk (or half and half)
• cooking oil

Instructions

1. in a small deep-fry pot add about 4" of cooking oil (enough so the puppies can float to the top)
2. bring the heat up to about 365 degrees (between medium and high)
3. drain and finely chop the pickled jalapeno peppers and medium onion (I use a food chopper)
4. add all of the remaining ingredients (except the buttermilk) together and mix well
5. next, slowly and continuously add a little buttermilk (while stirring) until a smooth and barely liquid consistency is attained
6. drop 1 Tbsp. at the time, in groups of four, into the boiling oil (a small fry pot will suffice)
7. when the puppies float to the top, turn them over every few seconds and let them fry evenly on both sides 
8. when the puppies have reached a golden brown, remove and place onto a paper towel to absorb any excess oil 

Note: The secret to getting the batter just right is this: when you load a tablespoon full of the thick batter, and turn it upside down, it doesn't fall into the hot oil. However, if you turn the same spoonful of batter sideways, and it slowly pours out into the fry pot, then you have got it at the right consistency.

If your oil is sufficiently hot, it shouldn't take more than 3 or 4 minutes to fry each batch of 4.

Another variation of this recipe can be found here: Peño Puppies.

Bon Appetite!

Mardi Gras King Cake Recipe

I must confess. I have never baked a King Cake, but I do eat them and they are delicious.

My friend Danno at NolaCuisine.com has graciously allowed me to post his King Cake recipe here for your enjoyment. Thanks for sharing, Dan! BTW, visit his site when you get the chance. There you will find an awesome display of great New Orleans style dishes to soothe the soul.

King Cake Recipe

For the Brioche:

• 1 envelope active dry yeast
• 2 Tbsp warm water (115 degree F)
• 1 tsp iodized salt
• 2 Tbsp granulated sugar
• 1/4 cup milk
• 2 tsp orange zest, minced
• 2 cups all-purpose flour, sifted
• 1 tsp cinnamon
• 2 eggs, beaten
• 1 1/4 sticks cold unsalted butter, cut into very small dice
• 1 egg beaten and 2 Tbsp water, for the egg wash
• 1 plastic baby trinket

Dissolve the yeast in the work bowl of a stand mixer fitted with the dough hook attachment, let stand until frothy. Dissolve the salt, sugar, orange zest and milk in a small bowl. When dissolved combine the milk mixture with the yeast mixture. Mix the cinnamon with the flour.

With the mixer on low speed, add the eggs, then gradually add the flour, until all is incorporated. Knead on low speed for 10 minutes, or until a smooth elastic dough is formed. A little more flour may be necessary. With the motor running, incorporate the butter into the dough, a little at a time but rather quickly so that it doesn’t heat up and melt.

Turn the dough into an oiled bowl, loosely cover with plastic wrap and let rise for 1 hour in a warm spot. When the dough has doubled in bulk punch it down, cover and place in the refrigerator overnight.

Preheat the oven to 350 degrees F.

Roll the dough out to a 6 x 18 inch rectangle. Spread the Pecan filling (recipe below) out in the middle of the rectangle along the whole length, leaving about 1 1/2 inch on each side. Place the baby trinket somewhere with the filling. Fold the length of the dough over the filling and roll up tightly, leaving the seam side down. Turn the roll into a circle, seam side down and put one end inside of the other to hide the seam, and seal the circle. Place the cake on a baking sheet and let rise, loosely covered with plastic wrap, for 45 minutes or until doubled in bulk.

Brush all over with the egg wash, then place the king cake into the oven and bake for 30 minutes or until golden brown.

When the cake cools, brush with some of the glaze (recipe below) thinned out with more cold water. This will help the sugars adhere. Decorate the cake with the colored sugars and drizzle some of the thicker glaze onto the cake.

Place on a large round serving plate and decorate with Mardi Gras beads, doubloons and whatever else that you like.

For the Pecan filling:

• 1 cup pecan halves, broken up slightly and roasted until fragrant
• 2/3 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground allspice
• 1 pinch of salt
• 4 Tbsp Steen’s Cane Syrup

Combine all of the ingredients together.

For the glaze:

• 1/2 cup powdered sugar
• 1 Tbsp bourbon
• water (enough to make a paste that can be drizzled)

Combine the sugar and bourbon, whisk in enough water to make a glaze that can be drizzled.

Happy Mardi Gras ! ... Ahheee!!

Gateau de Roi - The King's Cake Story

This is an excerpt from "Mr. Lake's New Orleans Forum":

Gateau de Roi

Twelfth Night or King Cake

The story of the king cake begins, like the story of Mardi Gras itself, with the pagans. They had a celebration where a young man from the village was chosen to be treated like a king for a whole year. He was not denied during his reign, but after the year was over he became a human sacrifice to the gods. To eliminate this pagan custom, the Christian Church encouraged an observance calling for the preparation of a king cake containing a bean; whoever received the slice with the bean became king for a week and was allowed to choose a queen to reign with him. This took the place of the sacrificial pagan rite.

The King Cake tradition is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. It evolved from the Twelfth Night or Epiphany pastry made by those early settlers. They added their own touches with the Spanish custom of choosing Twelfth Night royalty.

In European countries, the coming of the wise men bearing gifts to the Christ Child is celebrated twelve days after Christmas. The celebration, called Epiphany, Little Christmas on the Twelfth Night, is a time of exchanging gifts and feasting. All over the world people gather for festive Twelfth Night celebrations. One of the most popular customs is still the baking of a special cake in honor of the three kings..."A King's Cake" or Gateau de Roi.

A King Cake's ring shape, too, is significant, as some believe it symbolizes the unity of all Christians, and others believe it aptly resembles a king's crown.

A dried bean was originally hidden inside the cake but was replaced by coins, peas, pecans, rubber dolls, porcelain dolls, and in recent years plastic dolls. Starting around the 1930s, a tiny naked baby (Frozen Charlotte) was used instead of the bean or pea. The baby can be pink, brown, or golden. Some people believe that the baby represents the baby Jesus because Twelfth Night was when the three kings found the baby in Bethlehem.

Tradition has it that the person who finds the baby in the king cake is the next queen or king, he or she receives a year of good luck, is treated as royalty for that day and must host the next king cake party.

King Cake season lasts throughout Mardi Gras from the feast of the Epiphany until Mardi Gras Day.

The royal colors of purple, green and gold on the cake honors the three kings, Gaspar, Melchior and Balthasar, who visited the Christ child on the Epiphany. Purple represents Justice. Green stands for Faith. Gold signifies Power.

The three colors appeared in 1872 on a Krewe of Rex carnival flag especially designed for the visiting Grand Duke of Russia. He came to New Orleans just for the carnival, and the universal colors remain his legacy.

You can visit Mr. Lake's New Orlean's Forum for more outstanding King Cake recipes (including a Mexican King Cake). Thanks Frank!

Special Note: I couldn't help but notice that the first of the Three Kings was named "Gaspar". Seems as though someone may have forgotten to add the letter "d" at the end of his name.

Ahheee!! Laisser le bon temps rouller!

Gaspard's Cajun Potato Salad

This is a Real Cajun Cooking - Pure and Simple original recipe which makes 12 - 15 servings and takes less than an hour to prepare. Yummy!

Ingredients

Gaspard's Cajun Potato Salad

• 5 lbs. Russet potatoes, boiled
• 5 hard boiled eggs
• 1 medium white onion, finely chopped
• 1 small bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 bunch green onions, chopped
• 3 cups mayonnaise
• 1/4 cup yellow mustard
• 3 Tbs. dill relish
• 1 tsp. ground cayenne pepper
• salt and black pepper to taste
• 1 tsp. paprika

Instructions

1. peel, dice, boil and drain the potatoes then set aside
2. boil, peel and finely chop eggs in a food chopper
3. finely chop 1 medium white onion
4. slice each stalk of celery in 4s (lengthwise) and finely chop
5. chop green onions
6. add chopped eggs, onions, bell pepper, celery, green onions, relish, mayo, mustard, cayenne pepper, salt and ground black pepper in a bowl and mix together thoroughly.
7. in a larger bowl add everything together (except the paprika) then toss and mix well until all of the bits of potatoes are thoroughly coated. Try not to mash the potatoes in the process.
8. level-off the salad and sprinkle paprika on top to add color
9. set the salad in the refrigerator to cool before serving.
10. makes 12 – 15 servings

Note: Do not use a blender to chopped your vegetables because it will cause your salad to lose the crunchiness. It is important to take your time to properly chop the onions, bell pepper and celery by hand to produce the perfect potato salad. The chopped pieces should be about the size of a pencil eraser. And, for a bit of extra color and eye-appeal you may want to add a few sprigs of parsley on top for good measure.

Enjoy! Ahheee!!

Smoked Beef Ribs

Ingredients:

• beef ribs
• coarse ground sea salt
• course ground black pepper
• one stick of butter
• one good size onion, chopped
• lemon juice (about one cup)
• about two cups white vinegar
• about 1/2 cup Worcestershire sauce
• good quality lump charcoal (for pit method)

Instructions for basting sauce:

Using a large saucepan, melt one stick of butter over low heat.  Add 1 chopped onion, and saute in butter until soft.  Add lemon juice, vinegar, and Worcestershire. Let it simmer on low as long as your ribs are cooking.

Instructions (Pit Method):

This is the preferred method, but it takes more work.  It takes lots of practice to master the pit, but if you know what you are doing, this is not too difficult.  If you don't have a good heavy barbecue pit with a firebox, thermometer, and good quality oak lump charcoal (something like lump charcoal, you might as well use the oven method, described below.  The oven method still produces excellent results, but you won't get that smokey flavor that gives the ribs that extra je ne sais quoi.  If you don't know how to handle your pit, or if you use that garbage charcoal you get at the grocery store, you can ruin the ribs with creosote (black, bitter, and burnt).

Also, everyone with a barbecue pit has an opinion.  If you have a strong opinion, then you probably have your own recipe.  I'm going to describe the way I do it, and I have never had complaints or leftovers.

Start with cool beef ribs.  Turn the ribs upside down, remove the membrane to the best of your ability. Any excess fat can be trimmed.  Pat the ribs down with a handful of paper towels so that they are moist, but not wet.  Generously coat all sides of the ribs with coarse salt and pepper.  Let the ribs sit at room temperature on a cookie sheet until they cool down.  While the ribs are resting, you can begin to work on your fire.

Soak about 10 - 15 lumps of charcoal with lighter fluid, and let them sit for a few minutes.  Stack them in a pyramid in your firebox, then light them.  The flame will get high as the fluid burns off, but will quickly subside leaving your charcoal burning at the edges.  Open the air vent to allow plenty of air into the fire chamber.  Let the lumps get completely hot - they may flame up again, which is ok.  Let the second flame subside, then push the hot coals to the front of the firebox (the side of the firebox closest to the cooking chamber).  Now fill the rest of the firebox with lump charcoal, and close your vent and smokestack by 1/2.  Shut the lid on the firebox and on the cooking chamber to let it heat up.

What we are trying to produce here is a low and slow burn.  The fire should stay at the front of the box.  You push the unburned coals into the fire as necessary to keep the fire going and the temperature constant.

You want the heat in the cooking chamber to reach 250 degrees, and stabilize.  This gets easier the longer the fire is going because the iron in the pit heats up which helps regulate the temperature.  You want to adjust your vent and smokestack so that a good deal of smoke stays in the pit, but you are getting enough airflow through the pit to keep the fire going.

Once the heat has stabilized in the pit, place the ribs into the cooking chamber right side up, then close the lid.  Don't leave the lid open for too long or you will lose your heat.

Now start making your basting sauce.  You don't need to baste the ribs for about 45 minutes, so you have plenty of time.  I like to keep my basting sauce warm by leaving it on the warming tray above my firebox.

After about 45 minutes, open the lid.  Using a sauce mop, baste both sides of the ribs make being careful not to wash away the salt and pepper.  Turn the ribs over, and close the lid.  We will let this go for another 45 minutes before basting and turning again.  Cook this way for about 4 1/2 hours.  Finally, remove the ribs from the heat and let them rest on a clean cookie sheet covered loosely in foil for about 30 minutes.

I find that cooking with this method requires no finishing sauce.  The ribs are tasty, easy to eat, and the smoke-cured meat will keep for several days in a refrigerator if you happen to have leftovers.

Instructions (Oven Method):

Basically the exact same as above without the charcoal.  Bring your oven up to 250 degrees.  Put the ribs directly onto the rack in the center of the oven (you can spray the rack with pam first if you want).  If you have a convection oven great, but not necessary.  Put a cookie sheet on the bottom rack to catch any drippings.  I find the oven method does not require as much basting because the sealed oven keeps much of the moisture trapped inside.  Baste when you feel it is necessary, but don't go crazy or you will make a mess in your oven.  Cooking time is again, about 4 1/2 hours.  Once done, remove the ribs and let them rest for about 30 minutes.

Oyster Stew

Often times the easiest Oyster Stew recipes are the best. Here is one that is easy to prepare and taste delicious.

Ingredients

• 3 dozen oysters
• 1 stick butter
• 2 Tbs. all-purpose flour
• 1-quart milk (preheated)
• 5 green onion tops, finely chopped
• 1 rib celery, finely chopped
• 1 sprig parsley, finely chopped
• 1/2 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

1. prepare a white roux with all-purpose flour and butter 
2. add vegetables and sauté for a couple minutes on medium-high heat
3. drain oysters and slowly add the oyster liquid to the pot
4. reduce to a simmer and add preheated milk
5. introduce the raw oysters and simmer until oyster edges start to curl
6. finally, add salt, pepper and Worcestershire sauce

Note: It's important to not "boil" the milk because it will curdle and ruin the stew.

Serve with croutons or crackers.

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Jacques Gaspard's Sliced Beef Roast Po-Boy Sandwiches

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!!

Baked Flounder with Crab Stuffing

Ingredients

• 2 one pound flounders
• 1 large onion, chopped
• 2 Tbs. butter
• 2 cloves garlic, minced
• 2 Tbs. bell pepper, chopped
• 1 cup crab meat
• 3/4 cup bread crumbs
• 1 Tbs. salt
• 1/8 tsp pepper
• 1 tsp parsley, chopped
• 1 egg

Instructions

Sauté onions, garlic and bell pepper in butter until tender. Add crab meat and cook for 5 minutes. Remove from heat. Let cool for 10 minutes. Add bread crumbs, salt, pepper, parsley and egg. Mix well. Stuff into cavity of flounder. Place in baking dish and bake 30 minutes at 375°F. Mmmm--c'est bon!
KT

Indoor Smoked Beef Brisket

Here is where I show you how to cook smoked brisket like a pro ... but indoors and in significantly less time. Follow these instructions and you will be absolutely amazed by the results. I promise you.

Please don't get the wrong impression because when time and weather permits there is nothing I like better than cooking a brisket outdoors on the BBQ or in the smoker for hours-on-end while drinking
my favorite beverages and jaw-boning with family and friends. But, there are times when I use the following methods of achieving like-results by cooking briskets indoors in the oven.

Indoor Smoked Beef Brisket

I could write about how to pick out a choice cut of brisket but you can easily find out that information on the NET.

When I buy a brisket I try to find one that is whole and untrimmed (packer cut). The reason I like to trim my own brisket is that I can leave a little 'fat on the flat' so to speak. I like to trim the fat down to about 1/4" and make crisscross slashes through it. I then cook the brisket fat-side up knowing that the melted fat will act as a continuous baste for the rest of the meat. As the fat slowly cooks and melts, gravity kicks-in and coats the outside of the brisket while keeping it moist at all times.

The average briskets weigh-in at 8 -12 pounds, is 12 to 20 inches long, and about a foot wide.

That said, I must now reveal the 'secret' to my method of preparing delicious and tender smoked beef brisket indoors.

• I use a flat container large enough to completely immerse my brisket in the brine-water solution yet small enough to place it over-night in the refrigerator. I've used the meat tray from the bottom of my refrigerator before and it works great.
  
• Pour-in one 4-oz bottle of Colgin liquid smoke, 1 lb. of dark brown sugar and 1 lb. of table salt. Stir well in tepid water (usually between 1 and 2 gallons) until all the sugar and salt solids are dissolved.
• After trimming, immerse your brisket in the brine solution and let it soak for at least 12 hours in your refrigerator.
• Remove and apply your seasoning rub to the non-fat side of the brisket.

That's it! From that point on it's a piece of cake. Double wrap your brisket in heavy aluminum foil with the fat-side up and cook in the oven for 3 hours at 250 degrees F., then another 2 hours at 300 degrees F. Remove the foil and let the brisket cool for about 15 minutes before slicing.

I make my own seasoning rub. I use cracked black-pepper corns, dill weed, Tony Chachere's Original Creole Seasoning Mix and other choice spices. You should experiment with your own seasoning rub.

In conclusion, this is a method of preparing smoked brisket which is "indoor easy and outdoor delicious".

Bon appetite! Ahheee!!

Black-eyed Peas and Cabbage

Black-eyed Peas

Ingredients

Black-eyed Peas & Cabbage

• 1 lb. dried black-eyed peas
• 2 slices of hickory smoked bacon
• 2 Tbsp onions, minced
• 2 Tbsp bell pepper, minced
• 1 tsp garlic, minced
• 1 tsp Colgin liquid smoke
• Water
• Salt and pepper to taste.

As is the case with thousands of other families across America, I also take part in the annual tradition of cooking-up a mess of black-eyed peas and cabbage in an effort to increase my luck for the coming New Year. Heaven knows we are gonna need all we can muster up. (Okay. Stop ... no politics! Moving on.)

Contrary to popular belief, black-eyed peas don't have to be soaked overnight or for any significant period of time because the peas have a thin skin and are relatively easy to cook.

Over medium (or lower) heat, black-eyed peas can be done in just a few minutes. It's the pot liquor that makes all the difference in how your peas will taste, however.

Think 'minced' and not 'chopped' when it comes to your vegetables. A couple tablespoons of minced onions and bell pepper - and about 1 teaspoon of minced garlic sautéed in the fat from a couple slices of smoked bacon creates a wonderful flavor and delicious taste. And, you can salt and pepper to your own liking.

Using a 2 quart pot begin by adding just enough water to cover the peas and sautéed vegetables by about an inch,  (or by a finger and a half as we say in Cajun speak),  and begin the slow process of cooking them to perfection, while stirring occasionally (around 1 - 1 1/2 hrs.). Keep an eye on the peas because you may have to add a little more water occasionally as they absorb and cook.You will know when they become tender enough by taste-testing.

Set them aside until the boiled cabbage is done.

A pound of dried black-eyed peas, when cooked, should yield between 5 and 6 cups.


Cabbage

Ingredients

• 1 head of cabbage, leaves separated
  
• 3 or 4 pork chops
• 2 Tbsp oil
• 1 Tbsp Colgin liquid smoke (hickory)
  
• 1 measure DIY Cajun Seasoning
• Additional salt and pepper (if desired) 
  

Cooking cabbage (boiled) is also easy to do and the way I prepare my cabbage, by popular demand I might add, is to include 3 or 4 pork chops with it. This is how I prepare my boiled cabbage.

The first thing I do is season the heck out of the pork chops with one measure of DIY Cajun Seasoning (easy to make - check it out), and fry them up in my cast-iron skillet on medium-high heat in a couple tablespoons of oil.

I fry the chops for a couple minutes on both sides until they are well browned, but I don't cook them all the way because they will finish cooking with the slow-boiling cabbage.

The next thing I do is get my kitchen shears and cut-up the chops into bite-size pieces and add this to the boiling cabbage.

If you are using a heavy cast-iron skillet, chances are in your favor that a crust will form at the bottom of the skillet (it usually does when you cook meat fast on high heat).This is a good thing.

We Cajuns call this crusty material the 'gratin' - which is commonly used to complement and enhance the flavor of various meat gravies.

Here's a little secret: keep the skillet hot but add in about 2 or 3 ice cubes and stir them around the skillet and they will magically loosen the crust (or 'gratin') and will produce a savory bouillon that you can add to the cabbage mixture to enhance the overall flavor.

Once you have liquefied the crust and added it to the stock pot along with the cabbage leaves and cut-up pork chops, you just go about your business of boiling cabbage like you always have (low and slow).  Adding a little salt and black pepper always helps.

I like to also include a tablespoon of Colgin liquid smoke (hickory flavor) and not that other brand. Keep mixing and tumbling the cabbage leaves in the pot occasionally so they don't burn. The only difference with cooking cabbage this way instead of the traditional way is that you now have a delicious pot liquor and a few bites of meat to go with your good luck food.

See there! Your luck's already changing.

I hope you like this great recipe for the coming New Year.

Catch ya later.

Bon Appetit! ... and a happy New Year! Ahheee!!

Smoked Turkey Breast

Ingredients

• 2 cups non-iodized sea salt
• 1 cup brown sugar
• 1 Tbsp ground thyme
• 1 Tbsp rubbed sage
• 1 Tsp black pepper
• 6 cloves garlic, minced
• 1 fresh turkey breast, apx 2.5 lbs
• 2 gallons non-chlorinated water
• good oak, hickory, or apple-wood charcoal
• indirect heat outdoor smoker

Instructions 

1. Add water plus dry ingredients to container and mix well
2. add turkey breast to liquid and put into fridge
3. soak in fridge for about 1 1/2 hours (approximately 30 min per pound of turkey)
4. add charcoal to smoker, and bring up to steady 250 degrees
5. place turkey breast in center of the smoker, and shut the lid
6. turkey should cook for apx 45 minutes per pound, or until internal temperature is 170 degrees.
7. remove turkey breast from smoker, and let it rest for at least 15 minutes
8. remove the skin, and slice it any way you want

There's nothing like home-smoked turkey breast.  Using this method, it will come out tender, moist and delicious.  Serve it with all the fixins, or just slice it up and have a terrific turkey sandwich.  Enjoy!

3-Meat Cajun Cornbread Dressing

This 3-Meat Cajun Cornbread Dressing is more than just a dressing. It can become an entire meal in itself.

Ingredients

• 1 lb. pork steak, chopped
• 1 lb. ground beef, lean
• 1 lb. chicken livers, boiled and pureed
• 6 - 8 med. onions, chopped
• 4 cloves of garlic, minced
• 1 cup green onions, chopped
• 5 stalks celery, chopped
  
• 1 pkg Lipton Beefy Onion soup mix
• 20 oz. chicken broth
• 3/4 lb. butter
• 4 boxes Jiffy cornbread (cooked)
• 1 Tbs Worcestershire sauce
• Tony Chachere's Original Creole seasoning (to taste)

Bake cornbread and set aside. You will need at least 8 cups. The more cornbread you add to this recipe, the less soupy it will become. If the mixture is too soupy, either add more cornbread or increase the oven baking time until you have obtained the desired texture.

Boil the chicken livers using just enough water to cover them. You can add a teaspoon of Tony's seasoning to give it a good taste. Mash the livers, (puree is better), and set aside for later use. Using some of the butter, brown the other two meats. Add the rest of the butter in a stock pot and saute' all of the vegetables except the garlic and green onions. (Garlic and green onions should be added to prepared foods toward the end of the cooking process.)

When the vegetables have cooked down a bit add all the meats, include the water from the boiled livers and the chicken broth; mix well. Simmer for 2 hours, stirring occasionally. Add a small amount of water at the time, if needed, to maintain a thick soupy consistency. Thirty minutes before the meat/vegetable mixture is cooked, add the minced garlic, green onions, Lipton Onion Soup mix and Worcestershire sauce.

When that is done, add the cornbread to the meat/vegetables and mix well. Place all the mixed ingredients in a large baking pan (12" x 14"). Bake at 350 degrees F. for 30 minutes, or until the desired texture is reached. 16 servings. This can be a stand-alone food or a side-dish which greatly compliments any holiday main entries, i.e., baked or deep fried turkey, as safe turkey stuffing, pork roasts, beef roasts, baked ham, outdoor barbecues, etc.

Enjoy!
KT

Smothered Okra - No Tomatoes

Okra Plant

It may be a tongue twister to quickly repeat the words "southern smothered" five times, but the smothered okra produced from this recipe is very pleasing to the palate--especially when prepared the old-fashioned way--Cajun style, and without tomatoes.

San les tomates is a French expression which means "minus the tomatoes".

Tomatoes and green peppers are acidic and they work to obscure the incredible natural flavors of the okra pods. They also weaken the nutritional benefits that this versatile vegetable provides. The cooking method for smothered okra is uncomplicated and painless, as I shall demonstrate.

Ingredients

Smothered Okra

• 8 cups sliced okra (1 1/2 lbs.)
• 1/2 cup vegetable oil
• 2 slices of smoked bacon, cooked and crumbled
• dripping from 2 slices of cooked smoked bacon
• 1 medium white onion, chopped
• 1 tsp. garlic
• salt and black or white pepper to taste

Instructions

Using medium heat, add the vegetable oil and bacon drippings into a large skillet (use a stainless or aluminum skillet to maintain the okra's greenish color, a cast-iron skillet will produce a darker meal--still okay, though)

When the oil heats-up and begins to smoke, add the remaining ingredients and continue cooking, stirring occasionally, until the mucilage (slime) disappears (20 - 30 minutes).

Constantly stirring the cut okra is very important if you want to keep it from sticking to the bottom of the skillet. Bon appetite!

Tomatoes and Cajun Cuisine

It was after Spain colonized Louisiana in 1763 when the value of tomatoes in Cajun-prepared foods became fashionable.

The Spanish colonists distributed tomato seeds among the settlements. The humble tomato was easy to grow and began to flourish in the rich soils of the Mississippi Delta. It became popular among the African slaves, Native Americans, Creoles, as well as the Acadian settlers, who began using the vegetable/fruit in a variety of prepared meals.

Louisiana’s history is colorful, to say the least. During the historical struggles of the New World, in less than 100 years, she succumbed to the empirical powers of France, Spain and the United States of America, which inevitably produced an overlapping of cultures.

It is reasonable to believe that there was a willing exchange of knowledge and skills about cooking and preserving foods among the New World settlers. We see evidence of this between Creole and Cajun styles of cooking. (Courtbouillion is one example)

The first Acadians did not (could not) grow these and other tropical and sub-tropical plants in the Canadian Maritimes. Nova Scotia's climate made it next to impossible to plant and gather many of the plant foods which are now considered part of Cajun cuisine.

Peppers and tomatoes, for example, need a warm climate to become fruitful and therefore could not be grown successfully in that region (Hardiness Zone 6b). It is also safe to assume that there were no seeds available in that region at the time.

It was not until much later, when the Acadians migrated to south Louisiana, when they began using tomatoes and peppers in their prepared foods. These add-in ingredients were never part of the original recipes, however.

Interesting Facts about Okra Plants
  

For thousands of years Africans have used okra as a valued food source and medication to treat a variety of ailments.

The plant may have originated in East Africa where it grew wild in the highlands of Ethiopia and it was cultivated along the Nile River Valley in Egypt. From there it made its way to the four corners of the world via traders.

Queen Cleopatra used the okra seed pods for food, and the mucilage as skin nourishment. Some speculate that was how she attained her radiant beauty.

It is a miracle the beauty and cosmetics industries are not all over this.

It is understandable that with some folks the slime in okra is a turn-off. It may conjure-up visions of gooey monsters in those old flix like The Blob and Ghost Hunters. Nevertheless, according to the USDA, the benefits of okra are worth noting.

Raw Okra

Nutritional value per 100 g (3.5 oz)
Energy	129 kJ (31 kcal)
Carbohydrates	7.03 g
- Sugars	1.20 g
- Dietary fiber	3.2 g
Fat	0.10 g
Protein	2.00 g
Water	90.17 g
Percentages are relative to US recommendations for adults.Source: USDA Nutrient database

Health Benefits of Okra

1. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
2. Okra's mucilage (the gooey/slime) binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming has no adverse side effects, is full of nutrients, and is economically within reach of most individuals, unlike over-the-counter drugs.
4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline and provides a temporary protective coating for the digestive tract.
7. Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
8. Okra has been used successfully in experimental blood plasma replacements.
9. Okra is good for summer heat treatment.
10. Okra is good for constipation.
11. Okra is good in normalizing the blood sugar and cholesterol level.
12. Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
13. Okra is good for atherosclerosis.
14. Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
15. Eating okra helps to support the structure of capillaries.
16. Some information shows that eating okra lowers the risk of cataracts.
17. Okra is good for preventing diabetes.
18. Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.

There are other medicinal uses of okra, like its protection against trans fats.

Okra is easy to grow anywhere during the summer season in cold countries and throughout the year in tropical areas. You can even plant it in a container garden at the terrace in condominium buildings. 

Baked Shrimp with Lemon-Garlic Butter

This Baked Shrimp with Lemon-Garlic Butter recipe is so simple to prepare and VERY delicious, too... especially when using Wild White Gulf of Mexico Shrimp, which are known worldwide for their sweet and succulent flavor.

16/20 Count Wild White Gulf of Mexico Shrimp

I prefer to use a regular cookie tray like a Wilton 15.25" x 10.25" x  1" when preparing this Cajun favorite. It's a perfect pan because it can hold enough cooked shrimp to serve more than just a couple folks at a dinner party (unless, of course, you invite one of my Cajun relatives).

Try it next time when you get the chance. If you are a shrimp lover like me, I know you will absolutely love this delicacy.

Just recently I purchased several pounds of the 16/20 count Wild White Gulf of Mexico Shrimp from my supplier, CajunGrocer, in Lafayette, Louisiana. I am here to tell you cher, that they are the best that money can buy and you don't have to spend a fortune to buy 'em.

Most of the time I try to order my gulf white shrimp with the heads on because believe or not, they are less expensive with the heads on, and I get a much bigger bang for my buck because I use the heads to make a broth, which I then include in special meals like seafood gumbo. It's excellent for other dishes, too -- like etouffee, piquant, and jambalaya.

I also use shrimp broth in some batter/coating recipes for frying catfish nuggets, oysters, and other seafood. When I am finished boiling and extracting all of the flavors from the heads, I bury them in my garden to feed my vegetables. Nothing wasted! It becomes an excellent fertilizer. Everything has been recycled. And, that's good.

One other thing... the larger the better. When I can get the 9-12 count of gulf whites, I get even more use from the shrimp heads because they are large enough, at that size, to contain a fair amount of meat.

I like to call it the rib-eye of large shrimp. Just pry apart the top portion of the heads from the bottom, clip the legs off with kitchen shears, wash under cool running water, dredge them in your favorite tempura batter and deep-fry at 365 degrees F. for about 3 minutes. It tastes amazingly like freshly fried soft shell crab.

If you would like to take a gander at the latest prices on Gulf of Mexico Wild White Shrimp you can visit my favorite supplier by using this link: Cajun Grocer.

Tell them that RealCajunCooking.com/ sent you.

It takes just 2 or 3 days [ground] to get your order delivered to your door. The shipping rates are reasonable. Your shipment is packed in dry ice and these extra-large shrimp are individually quick frozen (IQF) -- which means you can remove as many as you want individually, without having to thaw the entire bag.

It takes about 20 minutes, or so, for IQF shrimp to thaw out. Use cool water. Once they are thoroughly thawed remove the heads from the body and make your shrimp broth before discarding the heads.

The amount of water that you use will determine the strength of the broth.  I also like to add the shrimp shells to my broth preparation because it offers even more overall flavor.

Note: You may want to use just a tiny bit of salt when preparing the broth to help extract the flavors from the heads and shells, but not too much if you plan to use the discarded refuse as fertilizer for your vegetable garden.

Adding too much salt in the preparation of the broth will affect the soil and consequently the growth of your garden plants if you decide to use it as fertilizer.

If you have any questions please leave them in the comment section below and I will be glad to answer them.

Ingredients

• 2 lbs. of 16/20 count Wild White Gulf of Mexico Shrimp, peeled, deveined and butterflied to the tail (leave tails on)
• 1/4 lb. melted butter (or 1 stick)
• 1/4 cup dried oregano or Italian seasoning (your choice)
• 1 large lemon, squeeze the juice out for later use then cut into thin slices
• 2 tsp. of Old Bay with Garlic & Herb Seasoning 
• 1 tsp. salt

Instructions

1.     combine the melted butter. lemon juice and seasoning into a 2-quart bowl
2.     whisk all of the ingredients well for a few seconds
3.     add the peeled shrimp and mix together gently and coating thoroughly
4.     top the cookie tray with heavy duty aluminum foil
5.     layer the top of the foil evenly with lemon slices
6.     add the shrimp on top of the lemon slices until the entire tray is filled
7.     place tray midway in a  preheated 350-degree oven and cook for 12 -15 min.

Voila!  Simple and delicious! An excellent hors d'oeuvres for your lucky guests.

Bon appetite!... Ummm... C'est Magnifique!