Cajun Cooking for your anniversary?
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
Cajun Recipes for my anniversary?
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.
Cajun Catfish 101
ZeCookingMaster has a special treat for dinner tonight! Good old Cajun Fried Catfish. And no, we ain’t from Leesiana
Duration : 0:5:10
When You Are Cooking Cajun Style Cajun Style Savings Is A Plus
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Being in The World movie trailer
a new film by Tao Ruspoli
Once upon a time there was a world full of meaning, focused by exemplary figures in the form of gods and heroes, saints and sinners. How did we lose them, or, might they still be around, in the form of modern day masters, in fields like sports, music, craft and cooking.
Are these masters able to inspire us and bring back a sense of wonder, possibly even of the sacred?
Join world renowned philosopher Hubert Dreyfus as he takes us on a riveting journey of ideas, tackling some of the deepest philosophical issues of our time. In this enlightening trip, Dreyfus explains what is unique
about human beings that allows us to take the risks necessary to learn skills, and how an appreciation of mastery can help us recover a meaningful world. Travel to New Orleans to meet the Queen of Creole
Cuisine; travel to Spain to meet the legendary poet and flamenco master Manuel Molina; enter the world of Hiroshi Sakaguchi a Japanese master craftsman, and meet a master athlete (TBD).
Humans acting at their best respond faster than they can think. They converse, experience “flow”, “play out of their heads”, and in general are responsive and receptive to the demands of their unique situation. Masters don’t deliberate and reflect, but “straight away do
the appropriate thing at the appropriate time in the appropriate way.” Given that spontaneous actions can reveal people at their best, why is that today people feel that, in order to act well, they must always reflect and then, like a machine, choose the most rational response?
Being in the World is a celebration of human beings, and our ability, through the mastery of physical, intellectual and creative skills, to find meaning in the world around us. In this film, Hubert Dreyfus takes us on a gripping and surprising journey around the world meeting extraordinary people, showing how we go from following rules to proficiency, to becoming masters in the form artists, craftsmen, athletes, and, ultimately, unique human beings attuned to the sacred.
The Filmmaker:
Tao Ruspoli is an award winning filmmaker, photographer, and musician. He has directed a number of documentaries, short films, and music videos. In 2008, he received the Heineken Red Star Award for “most progressive and innovative film director” for his feature narrative debut, FIX. Fix was also awarded the Best Feature Film prizes at the Vail Film Festival and the Twin
Rivers Media Festival. Tao is represented by CAA and Aperture Entertainment. His work can be seen at www.taoruspoli.com.
Duration : 0:2:26
what is cajun food like and is it good? and what things are it made from?
Cajun is awesome!!! Some people think its just hot, but that’s not true. There are some hot dishes, but mostly it is a blend of different spices.
The three basic ingredients of Cajun food are onions, green pepper and garlic. (called the holy trinity of cajun food). Most dishes start with these – you cook them till very soft and then you add everything else.
Another basic thing is called a "roux" which is flour and oil cooked together it can be a light roux or a dark roux and it is a little tricky to master. It is the beginning of lots and lots of cajun dishes like gumbos and stews.
If you want to try cooking some cajun dishes, please go to an authentic site – MUST be from Louisiana. Best cajun food in Louisiana is located in the Lafayette area (west of baton rouge) Not New Orleans – that would be Creole Food.
BBQ Hotdogs Recipe
See how easy it is to grill the perfect hotdog (skinless or natural casing) at your next BBQ with these easy to learn tips and tricks by the Grillmasters at the Barbecue Web.
Duration : 5 min 50 sec
Vegetarian cooking: Haitian Pumpkin Soup of Freedom (Soup Joumou) and Spiced Hot Chocolate (In Haitian Creole)
http://SupremeMasterTV.com âVegetarian cooking: Haitian Pumpkin Soup of Freedom (Soup Joumou) and Spiced Hot Chocolate (In Haitian Creole). Episode: 1028, Air Date: 8. July 2009
Duration : 13 min 58 sec