10/15/2017 – Cut and deboned half of a pork butt bought yesterday for $1.29/lb. Smoked the larger part of it today and shook on cure per the cure calculator that provided the values below. This was our first dry-cure of … Continue reading
Tag Archives: Cajun/Creole
12/8/2017 – Made following Kit Whol’s directions in her Creole Classics cookbook. Set the oven at 400 degrees and stirred the roux every 15 minutes. We had already cooked it on the stove to a light brown but got tired … Continue reading
The cream sauce here looks authentic and could be used with shrimp, crab, fish, or sausage. … Continue reading
Prepared ahead: halved lemons, bulbs of garlic sliced in half to expose the cloves and onions sliced in half through the equator (so the top and root ends hold them together) cut-up head of celery to the boil at the … Continue reading
3/15/2017 – Mary had bought 4 small lobster tails today for less that $4 each and we agreed we wanted to try boiling them cajun style; i.e. like spicy shrimp boil. They turned out very good even though she has … Continue reading
This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at … Continue reading
Cut up the 9.8 lb. butt into steaks about 3/4″ thick, small roast and tasso. They turned out great and was a good way to have different dishes all week.
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
This recipe is a combination of the one in Southern Living’s, All-Time Favorites on page 33, and Ina Garten’s The Barefoot Contessa, page 45. First made on February 8, 2014. After melding for 3+ days it was really good. 1C … Continue reading