How To Make Creole Potato Salad : Make Creole Potato Salad Dressing
Watch an expert chef make a dressing for homemade Creole potato salad with mayo, mustard, salt, pepper and parsley in this free video recipe.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:27
Viral Menu – Cajun Shrimp Pasta
Learn how to make Cajun Shrimp Pasta. Visit http://viralmenu.wordpress.com to get more information, and watch more free video recipes. Enjoy this Cajun Shrimp Pasta Recipe!
Duration : 0:1:34
Seafood pasta with white sauce – what to flavor the sauce with?
I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?
2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.
i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li
Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.
If you want to kick the sauce "up a notch" add a couple pinches of ground cayenne peppers to the sauce.
Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a "dipping" sauce for deep fried coated seafood.
MEUNIERE SAUCE
1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.
CHEF JOHN FOLSE’S SHRIMP REMOULADE
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.
Do you have a really good recipe for cooking salmon?
I usually do the same mix of ingredients: margarine, cajun seasoning (Tony Cacherie’s), fresh lemon juice or bottled lemon juice, dried parsley flakes, garlic power and a few drops of green Tabasco. I melt all that in the microwave and pour the mixture on top of the fish. It gives the fish a tangy, spicy and seasoned flavor. It’s probably not the healthiest recipe though, so I am looking for different ideas.
I cook my salmon two different ways. With one, I put a layer of mayonnaise seasoned with black pepper, dill and onion powder over the top of the salmon, wrap it in foil and bake it until just done. The salmon is very moist that way. I’ve had it in a restaurant fixed that way but I believe they mixed mayonnaise and either sour cream or cream cheese. By the texture, I want to say cream cheese.
And, when we went to Juneau, Alaska, a restaurant that cooked their salmon over alder use a 3-2-1 method. 3 parts brown sugar, 2 parts lemon juice and 1 part butter. Melt the butter, mix everything together and coat the fish. I again seal it in foil and bake it.
Some ladies in my group like the 3-2-1 method and others like the mayonnaise version. The restaurant that uses the mayonnaise method is Anthony’s Home Port in Olympia, WA
Cooking:Red Beans and Rice with Steak-CREOLE STYLE.
Cajun Style baby!!!! Very easy to make ….
Basic ing…
1 pk red kidney beans
1/2 onion
2 stalks of celery
black pepper(to taste) just a pinch
1 tbl season salt
2 tbl garlic power
1 ts. onion
1/2 cup or chick broth
1ts. of cayanne pepper
2 cups of thick sliced smoked sausage
1 pk of smoked turkey necks*** optional
1 tbl parsley flakes
1 stick of butter
1 half of a box of red bean seasoning mix** optional
cooked rice
Seasoning for the Steak:( just a little sprinkle)
season salt
garlic powder
lite soy sauce
Duration : 0:8:55
How to cook creole style!
Most people would associate creole cooking with New Orleans, but the Caribbean also has a rich tradition of creole cuisines. This video was filmed in the beautiful island of Dominica, and shows how to make marinated mahi-mahi fish, with plantain in a coconut batter.
Ingredients needed
Mahi Mahi fish ( also known as dolphin fish)
Thyme
Parsley
Green Onions
Celery
Seasoned pepper
Salt
Lime or Lemon
Tomatoes
Tomato Sauce
Plantains
Shredded coconut
Eggs, milk and flour for the batter
Duration : 0:5:22
Does anyone have a recipe for cajun shrimp?
I have downloaded a few recipes but I can not get it right. I tried butter and olive oil, salt, pepper, cayene pepper and lemon with worstire sauce but something is missing. Any ideas???
tablespoons butter
1/4 cup chopped onion
1 large clove garlic, minced
1 red or green bell pepper, diced
1 rib celery, thinly sliced
1 can stewed tomatoes, (14.5 oz)
1/4 cup dry white wine
2 drops Tabasco sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon celery seed
1 teaspoon dried leaf thyme
1 1/2 tablespoons parsley
1 pound shrimp, shelled & deveined
PREPARATION:
Melt butter in a large skillet and sauté onion, garlic, bell pepper, and celery until tender. Add tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes.
Serve with pasta. Serves 2
What goes into Cajun Seasoning?
When I go to the pub I like to eat cajun chicken but cant work out what is in the coating. I’m taking for granted that it’s some sort of dry rub that they put on the chicken before cooking but I can’t work out what it is.
Can anyone enlighten me?
CAJUN SEASONING
3 Tablespoons Black pepper
2 Tablespoons Garlic can be crushed or use paste
1 teaspoon Onion powder ( more convenient)
1 teaspoon Nutmeg or cinnamon (whatever your household prefers – we like cinnamon)
2 Tablespoons Parsley or Oregano – whatever your tastes (I can’t stand parsley!)
4 Tablespoons Cayenne Pepper
2 Tablespoons chili powder
*You may wish to use a little brown sugar if you are going to BBQ but this is purely to your own tastes
* We try to use as limited amount of salt as possible but this is to taste.
…Good luck chef!
Does anyone have a good recipe for green olive salad used for muffelatta sandwich, a cajun recipe?
NEW ORLEANS MUFFELATTA WITH OLIVE
SALAD
SANDWICH:
Pita bread or lg. round loaf
Good sliced ham
Genoa salami, sliced
Provolone cheese, sliced
Swiss cheese, sliced
OLIVE SALAD:
3 cloves garlic, crushed
1 c. stuffed green olives, crushed or broken
1 c. black olives, sliced
1 c. olive oil
2 tbsp. parsley
2 tbsp. white vinegar
Mix all ingredients of olive salad and refrigerate at least 1 hour. Slice bread, drizzle olive oil on each piece, layer ham, salami, cheeses thickly. Top with olive salad, about 1-2 tablespoons. May be eaten cold or heated in a hot oven until cheese melts.