Cajun Cooking Recipes Cooking Blog

Eat Healthy Meals That Taste Good!

2008-05-06T09:38:00.000-07:00

Need or want to eat meals that are healthy, but find that most do not have much taste? Would you like to actually eat a meal that is healthy and has taste?

I recently came across this blog, Healthy Yet Yummy Food - For Healthy, Delicious And Quick Meal Recipes that seem to be bursting with flavor!

Recipes like, Chili Crab, Hawaiian stir-fried tempeh, Watermelon Fire and Ice Salsa, just to name a few, plus many more.

The following recipe is one I really can't wait to try:
Spiced Coconut Fish-Serves 4

Ingredients :
500 g Fish fillets
1/2 cup Desiccated coconut
3/4 cup Hot water
1 clove Garlic
12 mm Fresh ginger
1/4 teaspoon Ground kencur (aromatic ginger)
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Garam masala
1 teaspoon Salt
1 1/2 tablespoons Lemon juice
1 tablespoon Chopped fresh coriander leaves
Banana leaves
Aluminum foil

Method :
Wash, clean and scale fillets and cut into approximately 10 cm lengths.
Blend together, at high speed, the coconut, hot water, garlic, ginger, kencur, cumin, coriander, garam masala and salt until coconut is very finely ground.
Mix in lemon juice and coriander leaves.
Put equivalent of 1 fillet of fish on each piece of banana leaf placed on square of foil.
Spoon 2-3 teaspoons of coconut mixture on fish.
Wrap leaf over, make a parcel of foil, steam for 15 minutes.
Serve hot.

My mouth is watering just thinking about it! This blog a visit, I'm sure you will find a recipe you like! Feel free to leave your comments!

Rising Cost of Food And Gas

2008-05-02T13:18:00.000-07:00

I know I normally post recipes, but I just had to give my two cents worth on the rising cost of gas and food.

With gas prices rising, so are our food costs. It is getting to where people are having to choose between putting gas in their car, or eating. That is really sad, and something really needs to be done soon.

Imagine a single parent raising children on their own. Some only make minimum wage, have to pay a baby sitter, put gas in their car to get to work, and put food on the table. For many that is becoming a overwhelming task. Also anyone living on a low fixed income.

I think we are going to start seeing a lot more gas theft, people standing in front of gas stations asking for gas or money, more people turning to food stamps, and welfare, because they just can't make it on what they recieve monthly. There is just too much month at the end of the money for a lot of people. How is the higher price of gas helping anyone?

I would love to hear comments on this issue. You opinions would be greatly appreciated.

Cajun Fried Sweet Potato Fries Recipe

2008-04-02T19:02:00.000-07:00

Cajun Fried Sweet Potato Fries

These Cajun sweet potatoes are simple to make and will make your mouth water!

You will need one sweet potato for each person.

First you take the sweet potatoes and bake them in the oven at 375 to 400 degree F for about 45 minutes.

Then let cool, peel each one, and slice into strips lengthwise, just like a regular french fry.
Next, drop the fries into hot oil, and fry them up until golden brown. Drain.

That's it! You can season them with salt, or as a lot of places here in Louisiana do, serve them sprinkled with powdered sugar! I've had them both ways, and I happen to like them with a little powdered sugar, instead of salt.

Not sure which way your family or guests will like them? Leave off the salt, or sugar, and let them choose!

April Fool's Shamburger Recipe

2008-03-26T13:15:00.000-07:00

I found this really neat recipe for Shamburgers that would be great to serve for April Fool's Day!
April is just around the corner! Wow, this year is already going fast.

The reason they are called Shamburgers, is because they look like regular hamburgers, but when you bite into them, you are in for a surprize! You can fool almost anyone with these! They are acutally cookies made to look like hamburgers, with seasame seeds and all! That is why they are called Shamburgers!

Okay, ready to pull the wool over someones eyes? Here is what you need to do:

First of all, gather the following ingredients together:

1 cup (2 sticks) margarine
1 cup sugar
3 eggs (1 is for the cookie glaze)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sesame seeds
1 cup shredded coconut
Green food coloring
Red and yellow icing
12 large (1.5 ounces) or 36 medium (.6 ounce) peppermint patties

The next step is to make the fake hamburger buns:
Heat the oven to 375 degrees. Using an electric mixer, cream the margarine and sugar until fluffy, or about 1 to 2 minutes. Then you 2 eggs and beat well. Stir in the vanilla extract.
With me so far? Great!

Stir up the flour, baking powder and salt into a seperate bowl, mixing well. Once you have done this, add this mixture to the creamy mix you made with the margarine, sugar and vanilla, making sure to blend it all in together well.

Now, you take this mixture using about a rounded tablespoon at a time, and drop it onto a lightly greased baking sheet about 1 inch apart. Next, take a rounded glass, flour the bottom of it lightly, and use it to press the dough into a circle.

Take the remaining egg, and beat it well, then use a pastry brush to lightly brush the top of each cookie. Sprinkle the sesame seeds on top of each cookie. Bake them in the oven for around ten minutes, or until the cookies are golden brown.

Once these are done, cool them on a rack. While these are cooling, it's time to make the fake lettuce for your Shamburgers!

Place the shredded coconut in a plastic bag, add a couple of drops of the green food coloring to this, and shake it all up until it has turned a light green color.

Now, your cookies have cooled and you have it all set to go!

This is how you put it all together:

Assemble the burgers:
Choose two of the cookies that are about the same size and shape. Spread some icing ketchup or mustard on the bottom "bun" add a peppermint patty, sprinkle with some coconut lettuce. Then add a squirt or so of icing ketchup or mustard to hold the top bun together.

Now you are done! How does it look? Like Hamburgers, or shall we say, Shamburgers!

This recipe makes about 12 large hamburgers, or Shamburgers.

Have fun with it, and let me know what you think by adding a comment~

Chocolate Easter Eggs Recipe

2008-03-11T20:42:00.000-07:00

Chocolate Easter Eggs

Ingredients:
1 cup butter softened3 pounds powdered sugar
2/3 cup condensed milk
1 tablespoon vanilla extract
1/2 teaspoon salt
1 pound chocolate (semi-sweet) semi-sweet, chopped
2 tablespoons vegetable shortening

Icing:
2 pounds powdered sugar
1 cup vegetable shortening
1/2 cup milk
1 x food coloring (optional)

Directions:

To increase variety, divide dough into four portions and use extra flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt.
On work surface, knead until smooth.
Shape into 32 eggs.
Refrigerate for 1 hour or until firm.

Irish Cream Chocolates recipe

2008-03-04T11:45:00.000-08:00

Irish Cream Chocolates

12 ounces semisweet chocolate chips
1/2 cup Irish cream liqueur, such as Bailey's
1/4 cup whipping cream
2 cups pecan pieces

Heat chocolate, Irish cream and whipping cream in a double boiler over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonsful onto wax paper; cool for one hour.

Remove Irish cream chocolates from wax paper and store in airtight container.

St. Patrick's Parfait Recipe

2008-02-25T14:08:00.000-08:00

St. Patrick's Parfait

1 box instant pistachio pudding
2 cups milk
2 kiwifruit, sliced
Cool Whip
green food coloring

Prepare pudding according to package directions.

When pudding is chilled, layer pudding, kiwifruit and green-tinted
Cool Whip in clear plastic cups.

Serve parfait on St Patrick's Day along with green-tinted lemonade.

Louisiana King Cake Recipe

2008-01-14T11:43:00.000-08:00

Louisiana King Cake

1/2 warm water (110 degrees F.)
1/2 cup warm milk (110 degrees F.)
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon lemon zest
5 egg yolks, room temperature
1/2 cup butter, room temperature
4 3/4 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
1 teaspoons cinnamon
1 egg white beaten with 1 tablespoon milk
1 tiny (1-inch) plastic doll
Colored Sugars
Lemon Frosting

Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and put into a lightly oiled bowl. Cover bowl with plastic wrap and place in a draft free place to rise for approximately 1 hour or until the dough doubles in volume.

Lightly coat a large baking sheet with butter or vegetable spray; set aside. Remove dough from bowl and place on a lightly-oiled surface. Using your fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shape dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to form a circle. Cover dough with plastic wrap and let sit for approximately 45 minutes or until the dough doubles in volume.

Preheat oven to 375 degrees F. Brush top and sides of cake with egg white wash and bake on middle rack of oven for 35 to 40 minutes or until golden brown. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place on a wire rack to cool. If desired, at this time, you can hide the plastic doll in the cake.

Colored Sugars:
3/4 cup sugar
Green, purple, and yellow coloring paste

Squeeze a dot of paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other two colors; set aside.

Lemon Frosting:
3/4 cups powdered sugar
Juice of 1 lemon

In a small bowl, combine powdered sugar and lemon juice until smooth (depending on size of lemon, add water if mixture is too thick or additional powdered sugar if too thin). Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

This recipe for Louisiana King Cake may sound like a lot of trouble, and for some people, not worth it, but I live in Louisiana, and King Cakes for Mardi Gras are a Mardi Gras tradition! So, what the heck, give it a try, I bet your guests will love the cake and the concept!

For other great recipes, a fun recipe forum, free newsletter, with lots of great people that help you out with cooking questions,recipe requests, or just about anything related to cooking, visit our other website Recipe Snoop!
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You will really be surprised at what we have to offer! Best of all, it's all FREE!

House almost set on fire by arsonist twice!

2007-12-16T00:08:00.000-08:00

My house was almost set on fire by an arsonist twice in two days. This time, he poured gas on my car and was in the process of lighting a match when I caught him, when I smelled gas. All I saw was a tennis shoe, and the flame of a lighter.

The cops have not done one thing, I'm scared, and need any help we can get. Please, if anyone can, get people's attention about this. Anyone, everyone, the media, the newspaper, friends, anyone! My house was almost set on fire twice, and I am really scared! Please read the complete story here. House almost set on fire Twice

Christmas Snowball Cookies Recipe

2007-12-12T13:19:00.000-08:00

Christmas Snowball Cookies

1/2 cup powdered sugar
1/4 teaspoon salt
1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup chopped pecans
additional powdered sugar

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend throughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar. Once the cookies are rolled in the powdered sugar, they resemble snowballs, making these cookies perfect to serve for Christmas!

We hope you enjoy this recipe as much as we do!

Turkey Carving Video

2007-12-05T07:20:00.000-08:00

If you or someone you know, doesn't know how to carve a turkey, then this video from Joy Of Cooking will show you step by step on how to carve it. I was very impressed by the details of this video.

Oh, and of course it made me hungry! I thought I was tired of turkey, but after watching this video, I am ready to start cooking one again!

Enjoy, and I would love to hear your comments!

Easy Fantasy Fudge Recipe

2007-12-02T13:17:00.000-08:00

Easy Fantasy Fudge

3 cups sugar
3/4 cup margarine
1 can (5 oz.) evaporated milk
1 pkg. (12 oz.) semisweet chocolate pieces
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts
1 tsp. vanilla

Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees F., stirring constantly to prevent scorching. Remove from heat.

Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour fudge into a greased 13-by-9-inch pan.

Cool at room temperature. Cut into squares.

This recipe Makes 3 pounds.

Peanut Butter Cookies Recipe

2007-11-30T09:25:00.000-08:00

Peanut Butter Cookies

1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375 degrees for about 10 to 12 minutes.

This recipe for Peanut Butter cookies would be a great addition to your Christmas collection of recipes. I know my kids love peanut butter and cookies!

Baked Ham with Cornbread Apricot Stuffing

2007-11-22T08:02:00.000-08:00

Baked Ham with Cornbread Apricot Stuffing

One 4 pound smoked boneless ham
One 8-inch square pan cornbread (homemade or mix)
1/2 cup of chopped celery
2 tablespoons of chopped onion
2 tablespoons of butter
1/2 cup of apricot preserves
1/2 cup of chopped pecans
1/2 cup of beef broth

Place ham on rack in shallow roasting pan. Bake in a 325ºF. oven for about 1-1 1/2 hours or until meat thermometer registers 140ºF. Slice to serve. Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans and toss with corn bread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325ºF. for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.

Happy Thanksgiving everyone! I wanted to share this recipe in case you are looking for last minute Thanksgiving stuffing ideas. I think the combination of apricot, and cornbread makes this stuffing an interesting idea! Serving with the baked ham makes for a wonderful meal!

We hope everyone has a safe and happy holiday!

Spooky Gloved Munch Mix

2007-10-21T19:37:00.000-07:00

Spooky Gloved Munch Mix Recipe

6 cups POST ALPHA-BITS Wholesome Sweetened Oats
4 cups popped popcorn
2 cups JET-PUFFED Miniature Marshmallows
1 cup dried mixed fruit
1 cup candy-coated chocolate pieces
100 candy corn pieces (about 1 cup)
10 clear large plastic food handlers' gloves
10 pieces raffia, each about 8 inches long

TOSS cereal with popcorn, marshmallows, dried fruit and chocolate candies in large bowl or toy witch's cauldron.
PLACE 1-1/4 cups of the snack mix in each of 10 small plastic bags. Give one to each child along with 10 pieces of candy corn, a plastic glove and piece of raffia. Have each child place 2 pieces of candy corn, with the white tips down, in each thumb and finger section of the plastic glove to resemble fingernails.
FILL gloves evenly with snack mix; tie closed with raffia.

Pizza Mummies-Halloween Recipe

2007-10-18T15:21:00.000-07:00

Pizza Mummies-Halloween Recipe

Pizza sauce
English muffins
Black olives
Scallions
Red or green pepper
Cheese sticks or slices

1. Heat the oven to 350 degrees F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.

4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Sarah's Arroz Con Pollo ( spanish chicken & rice ) Recipe

2007-08-03T17:16:00.000-07:00

Sarah's Arroz Con Pollo ( spanish chicken & rice )

Package of cut up chicken or just thighs works well
1 Can chicken broth
1 can of pitted olives sliced ( save liquid)
1 jar of green olives stuffed with pimento sliced ( save liquid)
1 package frozen peas
1 onion diced
1 green pepper diced
1 small can of tomato sauce
About 5 cloves of garlic chopped
1 pd box of rice ( I use carolina )

Spices:
Adobo seasoning
Pepper
Oregano
Goya Sazon Seasoning with anchiote
1 bay leaf

Wash chicken pieces and dry. Place in a very large skillet with some oil and season with pepper, adobo and salt. Brown on both sides and remove to a plate and set aside.

Add your onions, garlic and green peppers and saute till tender. Now add your tomato sauce and all the spices above.

Measure the chicken broth and liquid you saved from the black and green olives. If you need to add water thats fine, try to round off the liquid to 4 cups of liquid. Add to the skillet and place the browned chicken back into the liquid.

Cover and simmer for about 20 minutes or until chicken is done.

"Normally I am making this recipe doubled so I have to remove the cook chicken to a pan so I can get my rice to fit. If you have the room, you do not need to to remove the chicken."

Remove the cover and add a small package of frozen peas. Stir.
Now add 2 cups of rice if you measured 4 cups of liquid. Stir again.

Cover and simmer rice for about 25 mins or till done. I check the rice and stir a few times to mix up the veggies into the rice and to keep it from sticking.

When done serve with chicken!

This next step is not needed but this is what I usually do with the chicken. While the rice is cooking, I add some margarine to the top and then broil for a few minutes. This crisps the skin and give the chicken a nice golden color. I also make spanish style pinto beans as a side dish and fry Plantains and serve as well.

To make fried Plantains:

Dont buy green bannas, look for the Plaintains that are turning color, usually a yellow with dark on the skin. These are much sweeter than the green bannas.

Slice them diagnal and fry in skillet with oil till golden on one side, turn them over and fry other side and push down with a fork to mash slightly as they are frying. Remove and place on paper towel to drain the oil. Sprinkle with a bit of salt and serve.

Making the beans is a bit time consuming as you need to let them soak over night, but a quick way is to buy a can of Goya Pinto, kidney or black beans. Add Sazon seasoning and adobe. Add a small can of tomato sauce and some onion powder. Heat and then serve with the rice.

One other step that is optional. This is only to give rice that nice color, but adds nothing to flavor.

Take achiote chips and put in a pan with about 6 Tablespoons of oil and simmer till chips are almost gone and oil turns a dark orange in color.
Strain carefully as you want to remove all the hard chips. Add the colored oil to the rice and you will get that nice yellow rice shade. Again this is optional but does make the dish look nicer.

Depending on where you live, all the spices should be available in the ethnic section of the supermarket or ordered online.

Sarah kindly shared her recipe with us, and I thought it was so good, that I decided to post it here. Please give us your comments on what you think of this recipe.

This recipe for Sarah's Arroz Con Pollo should feed about 4 people.

Cajun Catfish With Rice Recipe

2007-07-19T08:07:00.000-07:00

Cajun Catfish With Rice

1 lb. Catfish Fillets, rinsed and patted dry, then trimmed and cut into 1" strips
3 Cloves Garlic, minced or pressed
2 cups Chicken Broth
1 cup Long-grain White Rice
1 cup Onion, chopped
½ cup red Bell Pepper, chopped
½ cup Green Bell Pepper, chopped
3 Tbsp. Olive Oil
2 Tbsp. Worcestershire Sauce
1 tsp. Hot Pepper Sauce, or to taste
Salt and Black Pepper - to taste

In a large skillet, heat oil over medium-high heat, then add onions, bell peppers, celery and garlic and cook, stirring occasionally (3-5 minutes), or until vegetables are tender. Add rice and cook, stirring, until evenly coated with oil (about 3 minutes), then stir in the broth, Worcestershire sauce and hot pepper sauce and bring to a boil; cover and simmer over low heat (5 minutes). Lay Catfish Strips over the rice, cover, and continue cooking until rice is tender and Catfish is opaque through (15-20 minutes).

This recipe for Cajun Catfish with Rice serves 4

Cajun Black Iron Pot Roast Recipe

2007-07-17T16:44:00.001-07:00

Cajun Black Iron Pot Roast

5 pounds boneless beef rump -- whole piece
4 garlic cloves, slivered
Salt and pepper to taste
1 cup cider vinegar
2 tablespoons peanut oil
2 cups black coffee
2 cups hot water
1/4 cup flour, blended with 4 tbs butter

Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper. Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot. Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender. When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency. This makes a substantial meal, and works very well with venison substituting for beef.

This recipe for Cajun Black Iron Pot Roast is courtesy of the January/February/1992 edition of the Louisiana Conservationist.

This recipe Serves: 8

I just love cast iron pots. I have a really old cast iron pot that my my Mom gave me, and it is great for cooking all types of recipes. She always used to cook her roast on top of the stove with the cast iron pot, and it never stuck at all. The secret is all in the way you season the pot at first. After years of cooking and the correct care of cast iron, the pans will last forever.

The new cast iron pans and pots aren't the same to me. The pots come with a wax coating that is almost impossible to get off, and do not seem to cook near as good as the one she gave me years ago, and always stick, at least for me they do!

Anyone else have any experiences with new cast iron compared to the older types? I would love to hear your comments!

CAJUN SHRIMP AND EGGPLANT BEIGNETS RECIPE

2007-07-05T18:16:00.000-07:00

CAJUN SHRIMP AND EGGPLANT BEIGNETS

Ingredients

1 medium eggplant, peeled and chopped
1-1/2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons vegetable oil
1/2 cup onions
1/2 pound small shrimp, peeled and deveined
3 eggs, beaten
1-1/2 cups milk
2 teaspoons baking powder
3-1/4 cups all-purpose flour
4 cups solid vegetable shortening
All purpose Cajun/ Creole Seasoning

Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the two tablespoons of vegetable oil in a skillet over medium-high heat. Sauté the eggplant until slightly soft, about two to three minutes. Add the onions and sauté for about three minutes. Add the shrimp and sauté until the shrimp turn pink. Remove and set aside to cool. Combine the eggs, milk, baking powder, and the remaining one teaspoon salt and 1/4 teaspoon cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the eggplant and shrimp mixture and fold to mix. Heat the shortening in a deep pot or deep fryer to 360º F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around in the oil to brown them evenly. Drain on paper towels. Sprinkle with the seasoning mix and serve immediately. Makes about 2 dozen.

CAJUN SHRIMP AND EGGPLANT BEIGNETS RECIPE Source; The Cajun Grocer

Grilled Pulled Pork Recipe

2007-07-01T02:37:00.000-07:00

Grilled Pulled Pork

Yield: 6 servings

1 whole pork shoulder Not A Picnic
1 gallon chicken broth
3 cups homemade or commercially prepared dry barbecue spice rub, ground to a powder
1 cup sugar
1 cup homemade or commercially prepared barbecue sauce plus additional for glazing
1/4 cup Worcestershire sauce
1 pound butter, melted
1 cup olive oil
About 1 gallon apple juice
2 tablespoons corn syrup for glaze, optional

Equipment Needed:
A charcoal or wood-fired grill or smoker;
A meat injector

Light a fire in the smoker or grill.
Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.

Meanwhile, remove the pork shoulder from the refrigerator and let it rest at room temperature for 1 hour.

Bring the chicken broth to a boil in a large pot.
Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until all are dissolved.
Using a handheld mixer or whisk, gradually stir together the melted butter and olive oil.
Mix until the broth and fat emulsify. Set the marinade aside to cool.

Rub the pork shoulder all over with the remaining cup of dry rub, then set the meat aside for 20 minutes.

Measure the marinade, then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio.

Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can not absorb any more of the marinade.

Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature).

After about 4 hours the pork should have turned a rich red-brown.

Remove the meat from the cooker, wrap it in aluminum foil, and then return the meat, fat side down, to the grill or smoker.

At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees
F. at the center.
(This should take about 4 more hours; the bones will pull clean while the meat stays firm.)

Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like.

Using a large fork, pull the meat from the bones and serve.

I have been told that this recipe for pulled pork tastes really close to what is served at Smokey Bones restaurant. If you try it, we would love your comments!

Cajun Style Strawberry Beignets Recipe

2007-06-27T08:53:00.000-07:00

Cajun Style Strawberry Beignets

Ingredients:

1 cup water
1 cup milk
1 egg beaten
2 T baking powder
3 cups all-purpose flour
1 t salt
2 t sugar
powdered sugar
5 qts vegetable oil
1/2 cup sugar
3 pints strawberries

Instructions:

In a bowl, mix water and beaten egg.
In another bowl, combine the flour, baking powder salt and sugar.
Next,add the dry and wet ingredients together and mix well.
Drop spoonfuls of the batter mixture in 350 degrees oil until brown on one side, then turn over until brown on the other side (approximately 3 1/2 to 4 mins.)
Drain the beignets on a towel, and sprinkle liberally with powered sugar.
Puree the strawberries with the sugar, then place the strawberry mixture on the beignets

Serve and enjoy!

This recipe for Cajun Style Strawberry Beignets is a wonderful variation of the traditional beignets that do not use strawberries,and is part of our Cajun recipes collections.

CAJUN SHRIMP SAUCE PIQUANTE RECIPE

2007-06-21T16:47:00.000-07:00

CAJUN SHRIMP SAUCE PIQUANTE

1/2 cup vegetable shortening
1/2 cup all-purpose flour
1 large onion
1/2 bell pepper
1 cup green onion, sliced
1/4 cup parsley
1 can Rotel tomatoes
1 can tomato paste
2 cans tomato sauce
Salt & pepper to taste
Water as needed
4 lb. Shrimp

Combine shortening and flour. Cook on low fire until dark brown, stirring constantly. Do not burn. Will look glossy. This is roux. Once roux is made add all other ingredients (not meat) and cook on low fire for approximately 3 hours. Add meat. Simmer until done. Serve over cooked rice.

This recipe for Cajun Shrimp Sauce Piquante sauce was sent to us by Johnny, thanks!

NEW ORLEANS HAMBURGERS RECIPE

2007-06-19T09:50:00.001-07:00

NEW ORLEANS HAMBURGERS

1 pound lean ground beef
1/4 cup thinly sliced green onions
1-1/2 tsp. Lawry's Garlic Salt
1/4 tsp. dried basil leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. hot pepper sauce
4 onion rolls, halved and lightly toasted

Directions
In medium bowl, combine all ingredients except rolls. Shape into 4 patties.

Grill or broil to desired doneness. Serve on rolls and top, if desired, with grilled onions.

This recipe for New Orleans Hamburgers give a Cajun kick for those tired of just plain old hamburgers!

Cajun Style Turkey Recipe

2007-06-18T15:53:00.000-07:00

Cajun Style Turkey

12 - 14 lb turkey

Season inside and out generously with 2 - 3 Tbsp Tony's seasoning

Place 1 cup *veg mix and 2 sticks butter inside bird Place bird in roasting/baking pan
(*1 cup veg mix: In blender: 1 onion 1/2 green bell pepper 2 sticks celery 1 clove garlic)

Cover the turkey breast with bacon strips and a paste of butter & flour.
*1 cup chicken stock (1/2 inside bird other half in bottom of pan)
Cover or tent and bake in 300 degree pre-heated oven around 4 hrs, steaming until tender. Remove cover, pour off pan juices, set oven to 500 degrees and brown bird for about 8 - 10 minutes.

*"almost" equal amounts (just a little more of the butter). Melt/heat butter then the flour is stirred in to make a paste that is not "too dry"

This recipe is part of our Cajun recipes collection.