Posts tagged "Pasta"

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

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Cajun Pastalaya with cake

pineapple upside down cake

Duration : 0:8:37

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Cajun red gravy & meat balls P2

with smoked sausage

Duration : 0:5:55

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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.


what exactly are clams?

and how do they taste? I am curious because I was watching food network and they had a show where the guy was trying fried clams and I was just curious to try them. I am not a big seafood fan but I like cajun shrimp and tilapia and crab cakes.
and to this jackass who said oysters, I didn’t ask you all that so you could have kept that dumb ass answer to yourself.
and you spelled it wrong!

A clam is a kind of mollusc that has a shell divided into two pieces called valves; in other words, a clam is a bivalve mollusc.The word "clam" has no real taxonomic significance in biology. However in the USA the word can sometimes be used to mean any bivalve mollusc. It can also be used to mean a bivalve other than an oyster, mussel, or scallop, and that has a more-or-less oval shape, or a freshwater mussel.

The word clam is also very often used to mean any one of many edible bivalve species which live buried in sand, hence, "digging for clams" or clam digging. Not all edible clams are round or oval in shape: the razor clam has an elongated shell whose shape suggests a straight razor.

In October 2007 an Arctica islandica clam caught off the coast of Iceland was discovered to be at least 405 years old, and was declared the world’s oldest living animal by researchers from Bangor University.

A clam’s shell consists of two valves which are connected by a hinge joint and a ligament that can be external or internal. Two adductor muscles close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus.

Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton, and they themselves are eaten by small sharks and squid.

In culinary use, the term "clam" most often refers to the hard clam Mercenaria mercenaria but it may refer to several other species such as the soft-shell clam, Mya arenaria. Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species. Clam chowder is a popular soup in the U.S. and Canada. In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta.

The Maxima clam Tridacna maxima, a species of giant clam, is popular with saltwater aquarium hobbyists.

The Moche people of ancient Peru worshiped the sea and its animals. They often depicted clams in their art.

Hope this helps! =)


Which Pasta Dish Should I Make?

I’m not sure which Pasta dish I should make for my family, so here you go.

Creamy Ham Fettuccine:

http://allrecipes.com/Recipe/Creamy-Ham-Fettuccine/Detail.aspx

Cajun Seafood Pasta:

http://allrecipes.com/Recipe/Cajun-Seafood-Pasta/Detail.aspx

Broccoli Shrimp Toss:

http://allrecipes.com/Recipe/Broccoli-Shrimp-Pasta-Toss/Detail.aspx

Pasta Ham Hot Dish:

http://allrecipes.com/Recipe/Pasta-Ham-Hot-Dish/Detail.aspx

Please help, I’m really stumped!
Oh and please look in the link, cause’ there’s a link with a picture.

Hi there,
don’t just go by the name! Look at the ratings of the recipes too (that’s if you are gonna use the actual recipe in that site) and if you are gonna use the actual recipe, then go with Cajun Seafood Pasta. It has a good rating.

And just in case, this is a VERY delicious recipe;
Fettuccini Carbonara

5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste

Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Serves 6.


Red Lobster – non seafood items?

I am going to Red Lobster tonight for dinner. It is my husban’s favorite. I do not eat seafood. I have eaten the steak there which was pretty good. Has anyone ever tried the Cajun Chicken Linguine Alfredo? Or the new Peach Bourbon BBQ chicken? I am thinking of ordering one of these. The cajun chicken pasta looks really good, but I wonder how cheesy it is. I don’t mind a bit of cheese, but I normally stay away from alfredos as they are too cheesy for my liking. Thanks for your time!

I’m not sure how cheesy they are but I think they have a Chicken Caesar or steak salad you could try.


What style of cuisine do you prefer?

I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?

I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.

What about you?

Hello Vatican Lokey !

My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..

I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?

If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…

Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!

Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!

I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?

Love, light, and peace
tishy


Cajun seasoning recipe?

I need a recipe for cajun seasoning. I’d rather make it than buy it–got a lot of spices in the kitchen.

Hi !!!
Here you go…

Cajun Seasoning

A sprinkling of this savory seasoning is sure to lend a Louisiana accent to everything from pasta to meat.

INGREDIENTS

1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon paprika
1-1/2 teaspoons celery seed
1-1/2 teaspoons dried thyme

SERVINGS 16
PREP 5 min.
TOTAL 5 min.

DIRECTIONS

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months. Yield: 1/3 cup.

———AND THIS IS MORE LIKE WHAT WE USE HERE ON THE BORDER OF TEXAS & LOUISIANNA…IT’S GOT MORE ‘KICK’ TO IT!

Cajun Seasoning

2 tbsp Paprika
1 tsp Cayenne
2 tsp Black Pepper
12 tsp White Pepper
12 tsp Crushed Red Pepper
14 tsp Onion Powder
14 tsp Garlic Powder
1 tsp Chives
1 tsp Basil
1 tsp Oregano
2 tsp Salt
14 tsp Sugar

Put all ingredients into spice grinder & process into fine powder.

————EMERIL HAS MADE HIS OWN VERSION QUITE POPULAR…

Emeril’s Essence Recipe

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

————BONUS ….SEASONING RECIPES…

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Grilled Chicken and Pasta

http://hubpages.com/hub/Grilled-Chicken-and-Pasta -

Cajun Recipes by Beryl Stokes -

http://www.cajuncookingtv.com

How to Make Grilled Chicken and Pasta -

For full recipe and how-to instructions go to -

http://hubpages.com/hub/Grilled-Chicken-and-Pasta

See also 10 Grilling Tips for how to grill the chicken -

10 Grilling Tips -

http://hubpages.com/hub/Grilling-Tips

Duration : 0:5:47

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