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.

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!!

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 Jalapenos|Bacon-Draped Stuffed Pepper Poppers

Baked Jalapeno Pepper Poppers make a great snack for almost any occasion.

Mammoth jalapeño peppers; ground beef and pork; cream cheese, thinly sliced hickory-smoked bacon and a 350° F oven are what's required to produce these wonderfully tasting cheese-filled hot pepper poppers.

I am always on the look-out for the large jalapeño peppers at my the local market but this year I decided to grow some myself in my herb garden so I can have plenty at hand at a moment's notice.

That is what it takes to make up a batch of these baked peppers. If hot tasting food is part of your dietary indulgences, then you will certainly be pleased when you bite into one of these spicy-hot appetizers--guaranteed to open up the sinuses.

Ingredients

• 12 large jalapeño peppers, cut in half lengthwise
• 1 lb. breakfast pork sausage
• 1 lb. lean ground beef
• 1 (8 oz.) package cream cheese
• hickory-smoked bacon, thinly sliced

Instructions

1. cut the peppers in half and remove seeds and inside ribs
2. brown the two types of meat together and remove any oil
3. mix meats and cream cheese together until well blended
4. stuff each pepper half, slightly bulging
5. stretch and drape bacon slices over peppers
6. arrange the pepper halves (face up) in rows on a cookie sheet
7. bake at 350° F for about 30 minutes (until bacon turns crispy)

Note: In the prep stage, cut the bacon slices into 3 equal lengths. Gently stretch the cut bacon in all directions before draping it over the peppers. This means you should have enough with 8 slices of bacon to cover all of the appetizers.

When the peppers are done you may serve immediately, or you may freeze them to use at a later date.

When you are ready for a few appetizers just pop them in the microwave oven for a minute or two until they become piping hot.

You may want to serve ice cream as a desert. (smiling).

Bon Appetit!
KT

Cajun Black-Eyed Peas, Cabbage and Pork Chops - A New Year's Tradition

Black-Eyed Peas

      Ingredients

• 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.

Contrary to popular belief, black-eyed peas don't have to be soaked over night 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 to 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 compliment 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 is already changing. Enjoy! Happy New Year! Ahheee!!

Chicken and Shrimp with Broccoli and Cheese Casserole

Chicken and Shrimp with Broccoli and Cheese Casserole wasn't the first name for this recipe. It was originally named "Broccoli and Rice Supreme with Shrimp" and first published on November 17, 2009.

Linda Masters of Hooks, TX. first prepared and served this meal to her husband and me over 20 years ago. It is very delicious and easy to prepare. This recipe should not have been gathering dust in my recipe archives with only 29 views in 3 years. It's so good, it doesn't deserve to be hidden away. So, I have decided to change the title to create more interest.

I asked her if it was alright to share her recipe with the NEW title and she didn't mind. Hope you enjoy it!

Thanks again Linda!

Ingredients

• 3 cups of cooked long-grain rice
• 2 cups of broccoli, chopped
• 2 boneless chicken breast, boiled and chopped
• 1 cup uncooked shrimp, chopped
• 1 cup onions, chopped
• 1/4 cup butter
• 2 (15 oz.) jars of  Cheez Whiz
• 1 can sliced mushrooms
• 1 can cream of chicken soup
• salt and pepper to taste

Instructions

Boil the 2 chicken breast until tender (using just enough water to cover them), then chop into small bite-size pieces and set aside, but reserve the broth for later use.

In a pan, sauté the broccoli and onions in the butter until they are translucent then slowly stir-in the cream of chicken soup and the Cheez Whiz. Blend together thoroughly on low-to-medium heat for a couple minutes then add the chopped uncooked shrimp and chopped already cooked chicken. Stir and mix well.

In a large bowl add the above mixture and 3 cups of cooked long-grain rice. Mix together thoroughly until well blended. If the mixture seems too dry at this point you can resolve the problem by adding a small amount of the reserved chicken broth to moisten it.

Next, pour the entire contents in a large casserole or baking dish (9 ½ x 12 inch) and bake at 350° F. for 1 hour.

6 servings
KT

Tough Love Bean Stew

Anonymous wrote: "Can you teach me how to prepare a high-energy Cajun meal which will give my grown-up kid the courage to get off his lazy butt and find a job?"

Answer: Yes, Anonymous, I can. Serve the following simple Cajun seasoned bean stew only once a day for a week. That should certainly give your kid an incentive to look around for something else to eat. It's a good start.

• 1 small can pork & beans, (generic brand)
• 3 dashes Tabasco sauce
• salt & pepper to taste
• 1 glass of lukewarm water (for drinking)

Note: Best served straight out of the can at room temperature. May be eaten with a plastic spoon or fork preferably outside with the doors locked.

Be careful, tho. The toes you step on today may be connected to the butt you're gonna have to kiss tomorrow. Ahheee!! Lache pas la patate!

Cajun-Style Pinto Beans and Smoked Ham Hocks

There's nothing quite as gratifying as Cajun style pinto beans and smoked ham hocks slow cooked on the stove top. I use a large Granite Ware 6133-2 12-Quart Stock Pot for that purpose and also when I prepare red beans with smoked ham hocks.

Ingredients

Pinto Beans & Ham Hocks

• 1 lb beans
• 2 lbs. smoked ham hocks
• 12 cups water
• 1 cup onions, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 1 tsp salt*
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper

Instructions

Using a portion of the 12 cups of water, begin by boiling the smoked ham hocks on medium heat for a couple hours. Add more water as needed. You want to cook them down so that they become more tender. Keep the water that you boiled them in to add to your pot of beans. It will add more flavor to the meal.

Sort the dried beans to remove the blemished ones and  rocks, then use a colander to wash them thoroughly under clean running water.

Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

The next day remove them from the frig and transfer everything, including the boiled smoked ham hocks and the water it was cooked in. Add everything to the cooking pot and bring it up to a slow boil.

When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. I call this waiting for that tender moment (usually around 1 1/2 hours).

After that you may add the salt.

My friends love these pintos with rice or cornbread.

You may find other ways to enjoy them so explore!

Ahheee!! Bon Appetite!
KT

Cast-iron Cooked, Hickory-Smoked Flavored Purple Hull Peas and Hamburger

Garden fresh purple hull peas cooked in a cast-iron skillet with a couple slices of hickory-smoked bacon (drippings included) makes the best pot liquor imaginable--especially when about 1/2 lb. of fresh ground beef and your favorite Cajun seasonings are added to the pot.

Ingredients

• 3 cups fresh purple hull peas, culled and rinsed
• 2 slices hickory-smoked bacon, fried and crumbled (save drippings)
• water, (enough to cover peas)
• 1/2 lb. ground beef, browned
• 1 Tbsp. Colgin liquid smoke
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. dried dill weed
• salt and pepper to taste

Instructions

1. In a large cast iron skillet, crispy-fry 2 strips of hickory-smoked bacon
2. Remove bacon strips and set aside to crumble up after cooling down
3. In the same skillet, brown the 1/2 lb. of ground beef in the bacon drippings
4. Add the crumbled bacon bits
5. Next, stir-in the fresh peas and coat them well
6. Braise the peas and meats on medium heat for 5 minutes before adding water
7. Slowly add 2 cups of water and stir well (you will add more water later when needed)
8. Add all of the dry seasonings and Colgin Liquid Smoke, stir and mix well
9. Cover with lid and continue cooking on medium heat until peas are tender--about an hour. 
10. Stir occasionally. Add a small amount of water at the time as needed.

This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).

Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas. 

It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.


This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!

 

Shrimp and Eggplant Casserole (video)

Following is the link for the written version of this recipe: Shrimp and Eggplant Casserole (text).

This meal can compliment a host of seafood dishes. Enjoy!

Butter Beans and Pork Steak Combo

This Butter Beans and Pork Steak Combo is delicious when served over rice or with cornbread. The combination of beans and cut-up pork steaks (in the slightly-salted and smoky pot liqueur) comes together to produce a hearty dish and makes an entire meal in itself. It takes less than a couple hours to prepare, from start to finish, and most of that time is spent stirring the beans occasionally while waiting for that tender moment when everything is cooked to perfection.

Ingredients

2 lbs. pork steaks
1 lb large Lima beans, dried
1/4 cup vegetable oil
1 medium onion, chopped
4 cloves garlic
8 cups water
1 tsp Colgin liquid smoke
2 dashes of Lea and Perrin Worcestershire sauce
salt and pepper to taste

Side dish: (your choice of cornbread or cooked white rice).

For this meal I used a # 10 cast-iron skillet, but any large skillet will suffice.

Instructions

With the skillet, begin by heating the oil on a medium-high heat until the grease becomes searing hot. Prior to frying the pork steaks rub them down well with your favorite seasoning (salt, red pepper, black pepper, etc.). Some folks like just plain old salt and black pepper.

Today,  I used some Slap Ya Mamma seasoning (which is rather spicy) and a generous application of Watkins Pouvre Noir (black pepper), and sea salt.

The object here is to infuse as much of the rub in the steaks so that when you sear them in the hot oil, the seasonings will be immediately locked in the meat by the heat.

Subsequently, this seasoning will slowly release into the pot liquor when you simmer everything on medium-low heat. (This is all the seasoning that is required for this meal besides the liquid smoke and Worcestershire sauce.)

Tip: You do not need to fry-cook the pork steaks all the way because after you cut them up into bite size pieces they will finish cooking in a slow-simmer when you add the meat with the butter beans and water.

Next, pour the 8 cups of water into the stock pot with the onions and garlic and bring to a fast boil.

After you have reached a boil add the cut-up pork steaks, the Worcestershire sauce and liquid smoke. Allow everything to return to a boil once again.

Next, add the large Lima beans to the mix and set your heat to medium-low and allow everything to simmer for about an hour and a half, or until the beans are tender. Stir occasionally.

Serves 8 to 10.

This stuff is larapin good! Bon appetite and enjoy!
KT

Squash Au Gratin

Squash Au Gratin is just one of many favorite garden vegetable meals which are prepared here in the Gaspard kitchen. Also called "yellow neck squash", it is a prolific grower and sometimes you can become overwhelmed with the amounts of squash you are able to harvest from the garden. 

Next time, when you are wondering how to prepare them in a different way, you might want to try out this recipe for size. It's easy to prepare and quite delicious. 

Summer Squash

Ingredients

• 2 lbs. yellow squash, sliced
• 1 large onion, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbs. butter
• 1 cup bread crumbs
• 1 cup cheese, grated
• 1/2 cup milk
• 1 egg

Squash Au Gratin

Instructions

1. cook squash and onions until tender then remove from heat
2. in a different bowl add salt, pepper, butter, bread crumbs, 1/2 cheese, milk and egg
3. stir together until well blended
4. pour into casserole dish and sprinkle remaining cheese on top
5. bake at 350°F. for 20 minutes

Bon appetite!

Mad Man Butter Beans (with smoked ham hocks)

This Mad Man Butter Beans (with smoked ham hocks) recipe is apparently worth fighting for (as you will find out when you read the short story below). Easy to cook and down right larapin -- as 20 out of 20 White Tail deer hunters would agree. Try it sometime, but be sure you make enough for everyone, or you may find yourself in a heap of trouble.

Ingredients

• 2 smoked ham hocks
• 2 quarts water
• 1/2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 4 shakes of Colgin liquid smoke
• 2 1/2 cups large dried Lima beans

Instructions

In a 4 quart stock pot place all of the above ingredients (except for the large dried Lima beans) and boil for about 30-45 minutes. Make sure that the hocks are covered by a half-inch of water at all times (it may take more than a couple quarts depending on the size of your hocks). Then place all ingredients in a 5 quart crock-pot and slow-cook for several hours until the hocks have fallen apart and the beans are tender. Stir occasionally and carefully so as not to bruise the beans. May be served with cornbread, rice...or eaten alone. Serves six.

Note: it is the liquid smoke that gives this recipe its delicious taste.

This is a Cajun dish which I named after a deer hunter who was late for supper one evening. I was the camp cook that year for a hunting club of about three dozen members. His deer stand was located on the far outer-periphery of a large hunting lease containing several hundred acres--mostly forest. Although he had a fancy and fast 4-wheeler, when it came time to head back to the camp galley for supper, it always took him longer than the other hunters. This particular day it seemed his pals liked my smoked ham hocks and butter beans so much they couldn't wait for him to arrive at the supper table ... and didn't bother to leave the poor lad any.

He was one angry cuss! I don't think any amount of levity would have tamed this cave man's growling stomach and his in-your-face verbal assaults (directed at me, of course). My grandpa use to say that intelligent people don't have to use profanity to drive home a point. Apparently this deer hunter had not heard that saying.

I don't blame him because I would be mad, too, if I had missed-out on that delicious meal.

Not to fret, mon ami--here is the recipe I promised, and I have dedicated it to you and all the cavemen of the world (and cave women) who are always late for supper.

Bon appetite!
KT

Slow-cooked Purple Hull Peas with Smoked Ham Hocks

Audio

If cooked black-eyed peas are called the "Cajun Caviar" of South Louisiana, then garden-fresh slow-cooked purple hull peas with smoked ham hocks should be designated as the premium brand. Here is a simple way to make them taste soooo good.

Ingredients

• water
• 2-3 smoked ham hocks
• 4 cups purple hull peas
• 3 cloves minced garlic
• 1 Tbsp. Colgin liquid smoke
• 1 tsp. onion powder
• 1/2 tsp. dill weed
• salt and pepper to taste

Instructions

Part I

In a 2 quart pot place the hocks and onion powder and enough water to cover them by about two fingers. Do not cover the hocks while they are cooking. Bring to a boil and continue boiling on medium heat for 1 hour.

The secret to this recipe is to parboil the hocks, not only to create a savory broth in which to cook the purple hulls, but to begin the process of tenderizing the ham hocks so they may finish cooking with the peas.

During boiling there will naturally be some evaporation which takes place. When adding more water do not cover the hocks this time. Keep the water level even with the tops of the hocks. Adding too much water will dilute the broth you are trying to create and will diminish the flavor of your peas.

Part II

While your hocks are boiling clean and rinse the fresh purple hull peas and place them in a 5 quart pot along with the Colgin liquid smoke and dill weed. After 1 hour of boiling the hocks add them and the broth to the peas in the larger pot.

Again, you will want to bring the liquid up to the level of the ham hocks by adding just enough water. Boil for another hour on medium heat until the peas are cooked or until the hocks begin to fall apart. Maintain a rolling boil so you won't have to stir as frequently.

Note: If you must add water to the larger pot because of evaporation, do so by adding a small amount at the time. As in Part I of these instructions, add just enough to maintain a level which is even with the tops of the ham hocks.

So, the next time you would like to eat some "Premium Label Cajun Caviar" try this recipe out for size. I guarantee you will love the flavor. Bon Appetite!

Beets Around the Bush Salad

Putting Color in Your Salad Theme

Instructions

In a shallow oval or round salad bowl position the pickled beets inside the outer rim while slightly overlapping each slice until you have completed a circle around the bowl. Next, place a couple fresh lettuce leaves in the center to form a cup (the bush) into which you may fill your favorite cut-up vegetables or fruit.

One of my favorite "Beets Around the Bush Salad" includes freshly cubed vine-ripened tomatoes, sliced cucumber, thinly sliced white onion and cubed avocado. I highlight my salad with a pinch of basil, a couple splashes of balsamic vinegar, and of course my favorite salt and spices - sea salt and black pepper.

But, you can let your own imagination kick-in and add the ingredients and spices which you and your guests prefer. Give it a try sometime. It is simple to make and rather delicious - even without salad dressing.

Enjoy! Ahheee!!

Slow-cooked Red Beans Over Rice

• 1 lb. dry red kidney beans (large or small)
• 2 medium onions, chopped
• 6 cloves garlic, crushed and chopped
  
• 3 ribs celery, chopped
• 1 cup chopped bell pepper
  
• 2 tsp Colgin liquid smoke
• choice of meats (sausages, smoked ham hocks, bacon, or salt pork)
• water (enough to fill your crock-pot to about 1/2" from the rim after first adding all the other ingredients).
• salt and season to taste (cayenne pepper, black pepper, basil, thyme, etc.)

Try to acquire dried red beans which are less than 6 months old. You can either soak the red kidney beans over night for absorption, or you can bring them to a quick boil on the stove for a few short minutes, remove them from the heat source, cover and wait 1 hour, and get basically the same results. Drain and rinse under warm water.

Add all the above ingredients in a 5 quart crock-pot (except for the salt) and slow-cook for several hours--until the meat and beans are tender enough to eat. Stir occasionally without bruising the beans. This is a simple recipe, yet one which is delicious over cooked long-grain white rice.

If you are going to use meats which are cured with salt (such as salt pork), you can expect a little longer cooking time and less tender beans. For absolutely great taste use andouille sausage if you can find it at your local grocer. If not, you may be able to find it online, or substitute a good smoked sausage made of beef and pork. Yum! (C'est Bon)... Enjoy!

Baked Zucchini

Ingredients

• 3 cups sliced zucchini
  
• 1 large onion, chopped
• 1 cup canned tomatoes, pureed
• 1 can Rotel tomatoes, pureed
• 1/2 cup water
• 3 Tbs bread crumbs
• 2 lbs. Provolone cheese, chopped
• 1 tsp garlic
• salt and pepper to taste

Instructions

Layer ingredients in greased baking pan. Top with bread crumbs. Bake at 350°F. for 25 to 30 minutes.