Text 24524, 82 rader
Skriven 2009-05-29 09:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av LEE LOFASO
Ärende: Re: Justin Wilson
=========================
-=> Lee Lofaso wrote to Dale Shipp <=-

 LL> There are differences in Cajun cookbooks, not all recipes being
 LL> the same.  Justin Wilson moved to Denham Springs, just outside
 LL> of Baton Rouge, and his recipes reflected the cooking in that
 LL> area.  As such, not all of his recipes are Cajun.  And those
 LL> that are differ from recipes in other regions of Louisiana.

 LL> Tony Chachere's recipes reflect the Cajun cuisine of southwest
 LL> Louisiana.  John Folse's recipes reflect the Cajun cuisine of
 LL> southeast Louisiana, with some recipes reflecting the Creole
 LL> cuisine of New Orleans.

 LL> Different spices, or combination of spices, are used in various
 LL> regions, as well as how the food is prepared.  Boudin found in
 LL> one area will taste much different than boudin found in other
 LL> areas.  Same thing with other foods.  Although there are many
 LL> similarities, there are also differences.

 LL> Cajuns in southwest Louisiana are descendants of Acadians (French
 LL> Canadians).  Cajuns in southeast Louisiana are descendants of French
 LL> settlers (directly from France).  Creoles in New Orleans are actually
 LL> two groups, one group of Creoles being descendants of French and
 LL> Spanish nobility, the other group of Creoles being descendants of
 LL> African or Caribbean settlers.  That is why there is such a wide
 LL> diversity of foods in Cajun and Creole cuisine.

Then there is Emeril ....   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alex Patout's Hot Crab Dip
 Categories: Cajun, Appetizers, Chilies, Dips
      Yield: 1 Quart
 
    1/2 c  Butter (1/4 lb)
      2 md Yellow onions; chopped
      1 sm Bell pepper; chopped
      2 cl Garlic; minced
      1 pt Heavy cream
      1 c  Green onions; chopped
    1/2 c  Parsley; chopped
      1 ts Dried basil
      1 ts Dried thyme
      2 ts (ea) Salt & black pepper
      1 ts Ground white pepper
      6 ds Hot sauce
      1 lb Fresh white crab meat
 
  Melt the butter in a medium saucepan over medium heat.
  Add the onions, bell pepper, and garlic and saute for
  10-15 minutes, until wilted. Stir in the cream and
  bring to a simmer. Stir in the cream and bring to a
  simmer. Stir in the green onions, parsley, herbs, and
  seasonings and continue to simmer until the cream has
  reduced by about a quarter and the sauce is thick.
  Stir in the crab meat, return to a simmer, and let
  cook 2-3 minutes more. Pour into a chafing dish and
  serve as an hors d'oeuvre or as part of a buffet with
  crackers or Melba toast.

  Alex Patout writes, "I especially like it with garlic
  Melba toast."

  Makes about 1 quart.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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