Cooking recipe help. How much salt and cayenne to add???
Here is the ingredients called for the recipe
* 1 cup milk
* 1/2 cup Creole mustard
* 1 teaspoon hot sauce
* Salt and cayenne
* 4 catfish fillets, (about 6 ounces each)
* 3/4 cup flour
* 1/2 cup yellow cornmeal
* 4 teaspoons Essence, recipe follows
* Vegetable oil, for frying
Notice for salt and cayenne it doesnt list how much to put in.
Here are the directions
Directions
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne.
Here it also doesnt say how much to put in… just that your supposed to do it. Adding too much salt and cayenne might be too strong or likewise not strong enough if I dont add enough. So how the heck am i supposed to know how much to add? Any assistance will be appreciated thanks!
I’d go with 1/2 tsp. salt but no cayenne since it already has some heat from the Creole mustard and hot sauce. But if you like things spicier, then you can add a little cayenne – maybe 1/4 tsp.
Does anyone have a recipe for cajun chicken?
Well actually i just need to know how to make cajun spice at home.
CAJUN SPICE
1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry
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.
—
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.
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…
http://rds.yahoo.com/_ylt=A0oGkw5hKZpGnSYAXUJXNyoA;_ylu=X3oDMTFidmN1c25rBHNlYwNzcgRwb3MDMTAEY29sbwNzazEEdnRpZANQUjAwNV8xMDcEbANXUzE-/SIG=124fnmbt2/EXP=1184594657/**http%3a//www.recipegoldmine.com/season/season.html
****************************
Any good basic recipes for andouille sausage?
I’ve a couple links left over from a cajun jumbalaya recipe…..
you can chop it up and mix it with some scallop potatoes.
you can chop it up and mix it with dirty rice.
You can bake some veggies … carrots, green peppers, onion, beets optional, red potatos, anything realy…. with some lemon juice, salt, pepper, olive oil… and add the sausage when the veggies are tender, and broil until nice crispy spots on green pepers.
eat it as an appetizer sliced and with a pretzle stick stuck in it.
Make a shrimp fettucini with white whine butter sauce and add some small pieces in there.
Anything realy… Hope that helps!
Cheap Eats Visits Uncle Darrows cajun food Marina Del Rey
Cheap Eats is a TV food show on great, inexpensive meals that can be found in the Los Angeles area. Hosted by Attorneys Stephen Solomon and Ralph Saltsman of Solomon Saltsman & Jamieson -check it out on Channel 36 in LA and Channel 16 in Santa Monica. Find us 18004054222 or ssolomon@ssjlaw.com
Duration : 0:4:58
does anyone have any good recipes for boiled peanuts? regular or cajun or anything else!?
Lickety-Split Cajun Boiled Peanuts:
1 day 5 min prep
12 servings
1-2 lb peanuts (in their shells)
water
2-3 tablespoons salt
10 dashes red peppers
1 dash garlic
1 dash soy sauce
1. In a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.
2. Add 2-3 tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce.
3. Let it all simmer for 24 hours, adding more water when the level gets lower, every so often.
4. The idea is to get the peanuts really soft inside the shells.
5. When ready, serve hot, with an empty bowl nearby for the empty shells.