- Ms Inez Fried Shrimp Sandwich – Vermilion Cafe October 4, 2012
Tonight instead of watching the Live blog: Obama, Romney debate, I decided to enter the recipe of one of my favorite all-time food and memory. Back in the day, when you were hungry after a night of fun dancing, you would head out to the Vermilion Cafe to replenish your energy for the next time … And also if you had the privilege of meeting Ms Inez (you knew you did not want her giving you “the stare”); you could not help but love this woman and the great food she cooked. All you really wanted was the great food and the best shrimp sandwich or best fried shrimp dinner ever at the Vermilion cafe (or Ms Inez would deal with you). Here is that favorite recipe of so many Kaplan-lites who had the privilege of enjoying the food at the Vermilion Cafe . What a great memory of this lady serving the best shrimp sandwiches ever..
- Bes Corn Dip August 28, 2012
For your next party try a no-cooked dip. A corn fun fact – corn is the only grain that’s commonly eaten as a fresh vegetable. Native to the Americas, corn is one of the favored dishes in Cajun culture.
- Sausage, Broccoli, and Cheese Casserole August 28, 2012
From Wikipedia – A characteristic method of preparing casserole in the United States, particularly in the midwest and the south, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup. Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole. All dishes that Cajuns love to prepare. This is one of them – our author comments -” This is a dish that I make and I never have leftovers. It is a simple casserole dish with great flavor.”
- Cafe au Lait (Coffee and Milk) August 28, 2012
Synonymous with good eating are Beignets and Cafe au Lait. Me-Maw remembers visiting with Nannie Quida and having her say how easy it was to make the Cafe au Lait.
- Beignets III August 28, 2012
Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top, however, they may be savory dishes as well and may contain meat, vegetables, or fruits. Beignets are traditionally prepared right before consumption to be eaten fresh and hot. The most popular drink served with this type of no hole doughnut is Café au lait (heated coffee and heated milk) popularized contemporarily in part by Café
du Monde in New Orleans.
- Classic Cajun Dirty Rice August 20, 2012
Dirty Rice gets it name from the rice looking “dirty” after the dish is complete. The chicken giblets give this dish its unique flavor.
- Seafood Jambalyaya August 20, 2012 Blog this! Bookmark on Delicious Digg this post Recommend on Facebook Share on Linkedin Share via MySpace share via Reddit Share with Stumblers Share on technorati Tumblr it Tweet about it Buzz it up Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend
- Butter Biscuits August 20, 2012
What is your favorite? Biscuits and Jelly? Biscuits and Jam, Biscuits and Syrup, Biscuits with White Gravy? Biscuits and Coffee? Biscuits with Honey Butter? All of them? This is a perfect recipe for “your” biscuit match..
- Moist & Tasty Baked Turkey with Cajun Brown Gravy September 27, 2011
The author writes – This is a recipe that I have modified from baked chicken to turkey. It is very moist, and very tasty. It is self- basting as you will see from the recipe instructions. There will be a transfer of smoked flavor from the bacon into the turkey. It has been a hit for holiday meals. Translation: the turkey is gone. This recipe is gauged for a 12 – 16 pound turkey
- Shrimp Bisque September 5, 2011
Bisque: A rich soup enriched with cream and shellfish meat. Bring out the bowls and hot rustic or French crusted bread and enjoy a meal that “hits the spot!” The is a wonderful party time favorite. Hearty and packed with flavor; the Mmmmmmm, “what is that ” ingredient is the liquid crab boil.
- Broccoli & Cremini Mushroom Casserole in Bechamel Sauce September 1, 2011
From the author – This is my own variation on a broccoli casserole that is all scratch. I fix this for holiday meals and special occasions.
- Red Beans and Rice August 28, 2011
The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, and an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole (& Cajun) cuisine. Small kidney beans used in Rioja, Spain, are called Caparrone. In India the kidney bean is called “Rajma dal”.
- Meat Balls With Rice & Gravy (Classic) August 22, 2011
The author/chef writes – “I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful.
This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. It’s time. I have prepared this for friends in Houston and they loved it.”
- Sausage and Pecan Tarts August 1, 2011
MawMaw loves to entertains. Her appetizers are one of the best parts of the meals. MawMaw works; to save time she picks up the Mini Fillo Shells. This is an adaptation from the Athens Brand Fillo Shell recipe. MawMaw also adds 1/4 tsp garlic powder.
- Bar-B-Que Sauce August 1, 2011
How fun it is to make your own Bar-B-Que Sauce knowing there are hundreds of brands on your grocers shelf. Fun Facts from APBA – The most popular holidays for barbecuing are, in order, July 4th (71 percent), Memorial Day (57 percent), and Labor Day (55 percent)..What we barbecue
The most popular foods for cooking on the grill are, in order: burgers (85 percent), steak (80 percent), hot dogs (79 percent) and chicken (73 percent).
The side dishes most commonly prepared on the grill are, in order, corn (41 percent), potatoes (41 percent), and other vegetables (32 percent).
The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey, and then spicy-hot.
- Greade Ah Marinate (Grillads Marinated) July 22, 2011
Janice writes – “I wasn’t able to find the recipe but I do remember exactly how it was prepared. My mother directed me on how to prepare it. Grillards is really marinate (marinating pieces of meat).” The author also writes – “I like lots of onions and bell peppers so I usually add more after I start cooking the meat and mixture. Adding more onions and peppers also increases the amount of gravy.” Also you can let the meat marinate up to a week.
- Coca Cola Brisket July 11, 2011
Brisket is a tough meat and requires special care in preparation to make it a tender and flavorful dish. After cooking the brisket to a high internal temperature, a resting period is required to allow the hot juices that have escaped during the cooking process to be reabsorbed into the brisket. Refresh yourself!
- Sweet and Sour Ribs May 16, 2011
Ribs make such a delicious dish. Short ribs are some of Maw Maw’s favorite. Short ribs known as Jacob’s Ladder or Thin Ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick. This recipe is one easy and good way to cook ribs.
- Spaghetti Goulash May 16, 2011
Goulash is a thick stew served with noodles or rice; traditional goulash is made with a mixture of meat. This recipe makes 2 large and 1 small casserole serving 25 people or one very hungry Cajun.
- Chicken – Green Bean – Potato – Okra Succotash May 16, 2011
From Wikipedia – Succotash is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.