Today I’m making a rew recipe, “Cajun Boudin Balls.” It is one of the newest trends in Cajun cuisine. This tasty appetizer is made by breading and frying Cajun boudin sausage. They are crispy on the outside and soft in the middle. Typically, some sort of dipping sauce is served wtih the appetizer. Boudin Balls have become a craze over the past several years and now the appetizer has a place on about every restaurant menu featuring Cajun food. It is easy to make “Boudin Balls” at home. You just need to find boudin sausage!
For the second year in a row, I am noticing New Mexico-produced Hatch chile peppers in grocery stores. They seem to beckon, “pick me,” and so I brought home a grocery bag of the peppers. I decided to prepare the traditional Mexican dish, Chile Rellenos. Most contemporary recipes use poblano peppers to make this dish. However, Anaheim and Hatch chile peppers can be substituted. The main criteria is to purchased chili peppers which are large and thick enough to be stuffed with cheese and other fillings. To make this dish, skinned Hatch chilies are stuffed and then are dipped in an egg batter and deep fat fried. And the batter — egg whites which are beaten until stiff and then combined with the yolks — is what makes this dish unique. The batter is light and crunchy and perfectly matches the nice bite of the chili pepper and smooth cheesy filling. This dish is a little tedious to prepare, but the result is so, so delicious! Irresistible.
“Quick Breakfast Casserole” is my suggestion for a lazy Father’s Day breakfast. It can be partially made ahead of time and then baked that morning. The one-dish meal is a filling breakfast which lasts into the rest of the day. Marie brought the casserole to our “ladies weekend getaway” in Ocean Springs, Mississippi, last month and I loved it. With sausage, eggs, cheese, Bisquick and seasonings, the casserole is a simple one-dish meal good for any gathering of family or friends. Continue reading →
Will the REAL jambalaya recipe please come forward? Ever since President Trump served “Carolina Gold Rice Jambalaya” in April at a state dinner honoring French President, Emmanuel Macron and his wife Brigitte, controversy has been brewing in Louisiana. That is not “jambalaya,” folks protested. This set off a flurry of newspaper editorials, recipes and opinions in our state. The truth is that there are many variations of jambalaya and many good recipes. Here’s own recipe, I think it’s one of the best!
Incredibly, we’re headed into several more days of freezing sleet and snow here in Louisiana. Haven’t seen this much icy weather in several years. Schools and businesses are closed; so we’re basically on lock-down. At least it would be wise to stay home and warm today and tomorrow. Start a fire in the fireplace, do some cooking, check the blogs.
Looking around my kitchen for things to cook in this cold weather, hearty stews and gumbos come to mind. Gumbo is uniquely Louisiana; every cook probably their own recipe variation. It’s origin really isn’t know; to me it represents a melting pot of all the cultures and foods that were brought to Louisiana. Gumbo is served in southern Louisiana at about every social event–weddings, parties, church gatherings, buffets lines–I even went to a funeral in a very rural area for an deseased employee and found gumbo served at the wake!
Gumbo is essentially a dark brown meaty, flavorful soup/stew served with rice; some cooks prefer thin soups, some like thicker. It’s adaptable to many ingredients that a person may have on hand in their kitchen. My favorite is Chicken and Sausage Gumbo.