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.
Betty’s Cajun Red Beans and Rice Recipe
In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!
Ingredients:
(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long grain rice
Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!
Duration : 0:7:47
“Upscale Urban Dining” Creole Bread Pudding!!!!!!
“Upscale Urban Dining” Starring Chef Marcel. Directed and Produced by Luke Whitehead. This show brings a breath of fresh air to the cooking game! Chef Marcel is a star on the rise and Whitehead’s World Entertainment is about to change the game! Hope you enjoy.
Special Thanks to Family 1st Production!
Duration : 0:5:37
What is the name for the way I like my eggs?
I like two eggs put in a cup with salt and creole seasoning. Then mix the yokes and whites into just a light yellow liquid. Then pour in a pan and let it fry. When it is sturdy enough to flip, flip it over and let the liquidy top fry a bit, but keeping the inside just hot enough to turn into a jellylike texture, but not runny or really cooked.
I thought omelets had fillings in them, this is all egg. Just cooked "rare", if it were steak.
Sounds like an omelette to me, but I’m not sure!
Bacon MMMMMMMMmmmmmmmmmFestival Weekend | Hampton Jazz Fest | Cajun Food Fest | Afrikan American Fest | 6.25.2010 #107
My Personal Vlog; For People Who Prefer Quantity Over Quality. Just A Snapshot Of My Day-To-Day Life. ENJOY, SUBSCRIBE, RATE & COMMENT – THANKS! :^)
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I took a 2 week break from the web and vlogging but I’m back and ready to start uploading videos again. This weekend in Hampton Roads, Va. we are rocking with festivals and I’m going to try my best to attend as many as possible to record the fun.
Here’s what’s happening:
The 43rd annual Hampton Jazz Festival will take place June 25-27, 2010
at the Hampton Coliseum.
Friday, June 25, 7:30 PM
Gladys Knight, Keith Sweat, David Koz & Jonathan Butler with special guest Sheila E, Melanie Fiona.
Saturday, June 26 at 7 p.m.
Charlie Wilson, Teena Marie, Joe, Down to the Bone.
Sunday, June 27, 2010, 2 p.m.
Maze featuring Frankie Beverly, En Vogue, Sax for Stax featuring Gerald Albright & Kirk Whalum, The Fuzz Band.
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Bayou Boogaloo & Cajun Food Festival
Admission: $10 each day, and $20 weekend pass (advanced purchase only).
Event Dates: Jun 25, 2010 – Jun 27, 2010
Friday: 5 to 10 p.m. (Noon to 4 p.m. lunch preview Friday. Free.), Saturday: Noon to 10 p.m., and Sunday: Noon – 6 p.m.
Event location: Town Point Park, Waterside Drive, Norfolk VA 23510.
For more information on the musical lineup for the event:
http://bit.ly/aJHFnK
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20th Annual Afrikan American Festival
Admission: $3.00 donation
Event Dates: Jun 25, 2010 – Jun 27, 2010, Sunday, Friday, Saturday
Hours for this year’s event at Mill Point Park are 4:00 p.m. – 10:00 p.m. on Friday June 25, 11:00 a.m. – 10:00 p.m. on Saturday June 26, and 2:00 p.m. – 5:00 p.m. on Sunday June 27. Hours for the Carousel Park portion of the event are 11:00 a.m. – 7:00 p.m. on Saturday, June 26 only. The African American Cultural Forum will take place at the Crowne Plaza Hampton Marina Hotel from 9:00 a.m. – 5:00 p.m., Saturday only.
Event location: Mill Point Park, 100 Eaton Street, Hampton VA, 23669.
Afrikan American Festival Musical Lineup
June 25, 2010
5:30 p.m. Reggie Gist
6:30 p.m. New Direction Band
7:30 p.m. Karla Camp
8:30 p.m. TFC Band
10:00 p.m. Evelyn “Champagne” King
June 26, 2010
1:30 p.m. Down South Richmond Bo
2:00 p.m. Charlie Bell & The Icemen
3:00 p.m. Andre Cotman Jazz Saxophone
4:00 p.m. 2nd Change
5:00 p.m. 4 2 C and Band
6:00 p.m. Phazz 2 Band
7:00 p.m. RTB Band
8:00 p.m. RaJazz
10:00 p.m. Zapp Band
June 27, 2010
TBD Whiteman Family
TBD Eric Taylor
TBD Zapp Band and Guest
Suggestions for dinning if you are attending the Hampton Jazz Festival. All of these restaurants are near the event and the Hampton Coliseum:
Bensi Ristorante Italiano, Five Guys Burgers & Fries, Outback Steakhouse, Q Barbeque, The Pub.
Other restaurants for soul food:
Mary Helen’s Restaurant features Southern and Creole Cuisine:
87 Lincoln Street
Hampton, VA 23669-3521
(757) 728-9050
And Also:
NBA Star Allen Iverson has a Restaurant & Sports Lounge @ 2234 Cunningham Drive in Hampton.
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Ways To Connect With Me When I’m Not Here:
►Website: http://bit.ly/CSTVwebsite
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Mailing Address:
5007-C Victory Blvd.
P.O. Box 347
Yorktown, VA. 23693
Email: CreativeSoulTV@gmail.com
Duration : 0:10:0
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.