Text 17600, 91 rader
Skriven 2008-12-10 23:25:40 av Carol Shenkenberger (24041.cooks)
  Kommentar till text 17455 av Lee Lofaso (3:800/432.0)
Ärende: T-day
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 > >LL>Much of Cajun and/or Creole cuisine is experimental in nature.  And
 > >LL>if done well, very delicious.  The Holy Trinity is always observed
 > >LL>in such cooking (onions, celery, bell pepper), but leaving much to
 > >LL>the imagination.
 > 
 > CS>No celery used.  We arent that fond of it.
 > 
 > That's the thing about Cajun cuisine, or any other kind of regional
 > cuisine.  Feel free to experiment, and do not feel obliged to follow
 > a recipe to the letter.

Something I rarely do except perhaps with a breadmaker.  Even then, I add any
spices i want regardless of if the recipe calls for them or not.

 > >LL>Cajuns cannot do without file, especially in gumbo.  Except if
 > >LL>making a chicken and sausage gumbo, where a thin gumbo is wanted.
 > 
 > CS>I never noted it to thicken much.  Perhaps i use much less?
 > 
 > File is ground sassafras and is not meant to thicken a gumbo a great
 > deal.  Okra is used for that purpose, during cooking.  Too much file can
 > ruin the taste, same as too much okra.  And okra is optional, used most
 > often in a seafood gumbo.

We like okra, so it would be added when we have any.

 > >CS>Do cajuns cook with horseradish powder at all?
 > 
 > >LL>Absolutely!  Can't have a good sauce to dip raw oysters without
 > >LL>horseradish in it!  And creole mustard MUST have horseradish!
 > >LL>No ifs, ands, or buts about it!  Cajun cooking just wouldn't be
 > >LL>the same without it...

In mustard?  Humm!  Good idea there!

 > >CS>I've been doing that since living in Hawaii (1986-1989).
 > 
 > >LL>But do you know how to make poi?
 > 
 > CS>Yes, but it's too hard for a small batch.  We are poi-less critters here.
 > 
 > Too little sugar for a nickel.  Kind of like stuffing crawfish heads
 > for making a bisque.  But oh it is so good...

Hehehehe!  I have been looking for crawdads for a bit but havent seen them
lately.  I make a very good crawdaddy dish or 2!
            
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol does Crawdaddy
 Categories: Xxcarol, Seafood, Crawfish, Diabetic
      Yield: 4 Servings
 
      3 lb Whole crawfish
      4 tb Old bay seasoning
    1/4 c  Vinigar
    1/2 tb Black pepper, fresh ground
  1 1/2 qt Water, or 'to cover'
 
  Aiiee! This is good and so simple, my daughter Charlotte (age 7)
  helped me make it!  Sadly, she also ate 1/2 of it so '4 servings'
  might be a bit off but for most folks, probably about right <grin>.
  
  Take the crawdads and if frozen, let defrost first.  This is one of
  the few recipes that will work well with frozen precooked whole ones,
  so take note if that's what you have where you are.
  
  Fill your pot about 1/2 way with the water, Old Bay, and black
  pepper. Feel free to add more 'Old Bay' or a dash of tabasco or so,
  if you like it nice and hot.  Stir this mix and let come to a low
  boil.
  
  Add the crawdads and if pre-cooked, turn off the heat.  If live,
  bring back to a boil for 3-5 mins then turn off the heat. Let sit in
  the hot water, soaking in the flavors for 5 mins or so.  Ready to
  serve then, but they will wait patiently as long as warm, for longer
  if setting the table.
  
  If serving Crawdads, or other foods with shells, be sure to provide a
  'shell dish' so your guests/family have a place other than their
  plate to stow them.
  
  From the Kitchen of: xxcarol From: Carol Shenkenberger Date: 12-21-00
  Cooking
 
MMMMM
 
            xxcarol
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