|
|||||
 |
Some folks had the audacity to complain mentioned that the Jambalaya I shared way back on October 1 was a little bit difficult to make. Me, I don’t see what the problem is but I decided to share an even easier version. I dug around in the Way Back Stack of Dad’s Chile Cookbook [...]
The word “roux” brings smiles to the faces of some folk, and strikes fear into the hearts of many others. Let’s cut to the chase here; it’s just a thickener, people! Nothing to fear. If you’ve been to Cordon Bleu school or such (and who hasn’t?) then you already appreciate the roux. It’s the [...]
Some fella once quipped that the catfish was the Cajun state bird. Me, I think that’s pretty mean. So mean, in fact, that I stopped laughing as soon as my ribs started to hurt. (No sense in taking things too far!) There is one thing, though, that the Cajun Nation has right: Catfish is [...]
Coming soon to Lafayette, Louisiana, is one of the major festivals in the whole culinary world: The Boudin Cook-Off. When, exactly, you ask? Well, don’t go to their website for that answer; it’s not there. Google will tell you it’s on the 17th, at Parc Sans Souci. It’s only a one-day event, but there will [...]
Sometimes you just want something a little different with your Cajun or Creole food. I mean, You Can’t Have Rice With Every Meal, can you? (Well, if you’re in Louisiana, maybe you can.) With that in mind, I offer this recipe from a great chef (and honorary Cajun), Emeril Lagasse: Caramelized Onion Focaccia I first saw [...]
Okay, let’s get right to it. There’s no way we’d be allowed to hold Cajun & Creole Cuisine Month without at least one jambalaya recipe. It’s a very old rule (which somebody just made up). It’s probably even illegal; or at least fattening. So, we’re doing jambalaya first. First, the history. (You DO come by [...]
October is Cajun & Creole Cuisine Month (CCC, or C-cubed to those in the know, like the Underground’s educated audience). Why is that? Well, because we here at the Chile Underground say so, that’s why. That, and I got a really nice new Cajun cookbook, and all I had to do was cat-sit for [...]
Ah, the lowly shrimp. Misunderstood, often maligned, regularly overcooked with reckless abandon by all too many closet celebrity chefs. It doesn’t have to be that way, of course. There are ways to properly prepare this diminuitive denizens of the deep. (Yes, I’ve been reading about alliteration.) Cajun cooks seem to have learned how as well [...] |
 |
|||
|
© 2007-2012 The Chile Underground All Rights Reserved -- Copyright notice by Blog Copyright This site has been fine-tuned by 12 WordPress Tweaks
|
|||||
Recent Comments