An amazing dish to go with a Thai dinner

Duration : 2 min 36 sec

The Cajun Cooking Videos will show you how easy it is to cook a good beef tenderloin. Donnie Bulliard, and JC Chargois show you how to get ready for your next dinner party.

Duration : 0:2:20

We’re having a Cajun themed cook out and we can’t figure out what kind of alcohol to have with it. Mixed or shots or whatever, what goes?!

these people only drink beer, so any american bottled beer would be OK.

The way the beer is served is they get a big insulated plastic box called a "cool box". Then they fill this with crushed ice and place the beer in the ice. They have a "thing" about warm beer, they can only drink cold beer for some reason. -and they always wrap something round the bottle so their hands don’t get wet.

Learn how to chop onions for a creole seafood stew recipe in this free cajun food cooking video.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:1:59

Cajun Cooking

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Cajun Cooking

Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

Cajun Cooking

If the thought of acquiring and preparing a entire live lobster seems too intimidating, Acquiring frozen lobster tails may possibly be the perfect option for a wonderful dinner, especially in situation you are wanting to impress your invitees. But how to cook lobster tails? That�s been quite a question for most individuals since lobster isn�t your evryday meal.

How to cook lobster tails is quite easier than entire lobsters, and they are less difficult to discover too. Also simpler to prepare and lighter on the wallet, and serving up an ideal platter of appetizing lobster tails will by all odds supply you with a meal that the dinner guests normally are not likely to forget.

several folks don’t know how to cook lobster tails but truly Feeding on lobster was formerly general amongst fishermen and sailor boys, yet nowadays it is considered a delicacy and a unique treat for most of us.

if you are wondering how to cook lobster tails focus on the acquire. Buying a full lobster can be very pricey, so when several of the meat is acquired in the claws and in the tail, it may possibly consequently grow to be a lot more economic to just obtain a way of measuring frozen lobster tails rather than the whole lobster itself, specifically should you remain learning how to cook lobster tails.

To the question how to cook lobster tails there are a number of answers. One answer to how to cook lobster tails is boiling. Grilled, steamed or baked.

For Boiled lobster tails you fill a sizable saucepan with h2o and add a teaspoon of salt per litre of drinking water. Once the water is brought to the boil and add the lobster tails into the pan. Proceed to boil the tails for approximately a minute per ounce of total weight. Then once they are done drain the lobster tails and serve sizzling with melted butter, lemon juice or mayonnaise.

Another answer to how to cook lobster tails is steaming. To steam lobster tails pour 1 cup of drinking water into the bottom of a pan at the same time as add salt to it. Once the water is brought to a boil insert a wooden skewer or cocktail stick down the length of each lobster tail and then place the tails on a steaming rack placed inside the pan and cover using a lid. The skewers may stop them from curling due to the fact of the steaming. Once the tails are steamed for about 7 or eight minutes, drain and serve scorching.

One much more reply to how to cook lobster tails is grilling. For Grilled lobster tails initial insert a wooden skewer into the lobster tails to stop them from curling on boiling. Then make ready a large saucepan of salted drinking water as mentioned earlier for boiling lobster tails. Once the water has reached a fierce boil, add the tails and cook for 4 minutes. once cooked drain the tails and position them on their backs once they have cooled slightly. Subsequently getting a sharp knife, proceed to split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath intact. Then pour some melted butter and lemon juice over the meat of the tails or brush a marinade more than the meat and place shell side down into a pre-heated grill. Grill for about 7 to 8 minutes within a medium – sizzling heat or until the substance is opaque, no longer transparent and firm to the touch. Once done you can serve hot with lemon, melted butter or mayonnaise.

Best Cooking Ebooks , Ph Miracle Diet Book , BBQ Guide Ebook

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could have a cajun menu. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Traditional Cajun recipes would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

http://www.cajuncookingtv.com/cajun-jambalaya –

Cajun Jambalaya by Beryl Stokes is a new recipe at Cajun Cooking TV. A Cajun Jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

The recipe for Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking. You’ll notice that we use Cajun Seasonings in just about everything.

Duration : 0:9:24

I am 24 years old and at my highest weight ever. I am 5′ 7" and currently weigh 192 pounds. I recently quit smoking and have taken up eating in its place. I have an exercise program in place, but can’t seem to find a diet to go along with it. I am extremely picky. I basically eat chicken, most fruits and vegetables, bread, dairy products, and pasta. I live in Southern Louisiana (where we are known for our amazing cajun food) but I don’t like any type of seafood, including fish, I don’t care for any type of bean or peas, not big on red meat, and can’t eat pork because it gives me migraines. Help!! Any ideas are appreciated. I would like to get back down between 145-160. I know it will take a while, but I am willing to give it a try!

Here is a suggestion: (If you liked it or if it worked for you, you can replace the items with your own preferences)

1-Breakfast – Do not skip this one, EVER
– 150 ml of %3.5 ORGANIC milk or 250 ml of %1 ORGANIC milk
[You can save some of it for your morning coffee with 2 cubes of sugar]
Total calories: 150 to 200

2- Lunch (350 cal, max)
- Chicken noodle soup + Small bun

3- afternoon break
-1 Cup of coffee with soy milk and 1-2 sugar (Max, 100 calories)

4 – Dinner (800 Calories)

- Rice or Potato: 100 – 120 gr + 150gr Chicken breast: Grilled and seasoned with lemon and herbs + Baked or grilled tomatoes (Salted)

5- Before sleep
-Tea with 2 whole grain cookies (70 Calories)
______________________________________________

All calories together: 1550 (Max)

Add 150 cal fruits, whenever you desire.

You’ll loose 2 lb a week (avg)

Supplements: If you like, 1 multivitamin a day, 5 days a week

Good Luck

I have a bf who is picky with vegetables but corn! He is from Louisiana and love cajun foods and seafoods but im getting tired of those foods! He also is crazy over meats and noodles such as alfred chicken, meatballs, cheese spaghetti, etc but I want try cook different and hope that he will love my cook…is there any good recipes? =D thanks!

Lord yes, honey, i do declare, my man loooves the spicy food too!!! I tell ya what, buttercup, try to throw on a little green peppers and onions on some italian sausages in the oven and see if he likes that. Also use paul prudhommes blackened seasoning, it works miracles, baby! If he dont like that, just let him settle with some popeyes chicken and a sam jackson beer, laws yes, we works hard in the kitchen and them men folk dont appreciate it! but give it a shot, butterbean, you never know. Godd luck curly sue!