Posts tagged "trinity"

Making a Catfish Court bouillon Recipe : Using Onion to Make Creole Catfish Court Bouillon

Learn how to prepare can cut onions, one of the holy trinity, for cooking a traditional Creole style catfish court bouillon in this free cooking video on making a catfish court bouillon 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 : 0:1:30

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Cajun Navy beans & meatballs w creole celery p2

smithfield country ham brown gravy

Duration : 0:7:46

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Cajun red beans & smoked sausage

over rice

Duration : 0:8:49

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Southern smothered beef short ribs

with chowder peas n smoked sausage

Duration : 0:9:49

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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


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.


Creole Seafood Stew Recipe : Sweat Carrots, Onions & Peppers for Seafood Stew

Learn how to sweat the trinity mixture 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 : 0:2:26

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Potato Salad Recipe

http://hubpages.com/hub/Potato-Salad-Recipe

Cajun Recipes by Beryl Stokes:

http://www.squidoo.com/cajun-cooking-recipes

Chicken and Sausage Gumbo

http://hubpages.com/hub/Chicken-and-Sausage-Gumbo-Recipe

Homestyle Macaroni and Cheese Recipe

http://hubpages.com/hub/Home-Style-Macaroni-and-Cheese-Recipe

How To Grill Hamburgers

http://hubpages.com/hub/How-To-Grill-Hamburgers

Red Beans and Rice Recipe

http://hubpages.com/hub/Cajun-Red-Beans-and-Rice

Crawfish Etouffee Recipe

http://hubpages.com/hub/Crawfish-Etouffee

Crawfish Pie Recipe

http://hubpages.com/hub/Crawfish-Pie

How To Make a Roux

http://hubpages.com/hub/How-To-Make-a-Roux

How to Make The Cajun Trinity

http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity

Potato Salad Recipe

http://hubpages.com/hub/Potato-Salad-Recipe

Beryl Stokes

http://www.berylstokes.com/

Cajun Cooking TV – Cajun Recipes and Creole Recipes
http://CajunCookingTV.com/

Duration : 0:7:24

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How to Make The Cajun Trinity

http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity
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Cajun Recipes by Beryl Stokes -
http://www.berylstokes.com/ –

Cajun Cooking TV -
http://CajunCookingTV.com/

Duration : 0:4:35

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In cajun/creole cooking,what is a rouge?


The joke is that all Cajun bedtimes stories start with "First you make a roux…" A roux (pronounced roo) is a mixture of flour and oil cooked over medium heat. In Cajun or creole cooking a roux is cooked over a for 15-30 minutes until it is very brown. You have to keep stirring it and watching it carefully – it can go from chocolate brown to burned black in an instant. Use a very heavy (cast iron is best) pot or frying pan to avoid burning. Also be very careful not to splash any on yourself – Paul Prudhomme calls it Cajun napalm!

Cajuns tend to make their roux from vegetable oil and flour, while old Creole recipes call for butter and flour. A roux of vegetable oil and flour is easier to deal with than one of butter – the butter is much more likely to burn than the oil. The darker the roux is the less its thickening power. If the roux is used for seasoning (that dark taste can’t be duplicated any other way) you generally start with an equal amount of flour and oil. If you need the roux to thicken the dish you use twice as much flour as oil.

After the roux is cooked you generally stir in spices and "holy trinity" – chopped onion, celery and bell pepper and the recipe goes on from there.

Good luck cooking!