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Cook and booze Fat Tuesday Edition

Fat Tuesday Beer Pairing Picks

Our 1# pick is Dunclaw Brewery's very own "Dirty Little Freak Brown Ale". Not only its colors an design matches with the festive flamboyant colors of Mardi Gras, This beer right here will calm all your senses when eating delicious New Orleans inspired cuisine. Made out of coconut, caramel and chocolate this brew is well balance not to sour not to sweet but perfect and smooth to brings the heat infuse foods palate to a calm.

Other great beer pairings are:
Black Cabin Smoked Ale | Crown Valley Brewery & Distilling Co. | Genevieve, MO
Holger Danske | Hill Farmstead Brewery | Greensboro, VT
Kohlminator German-Style Smoked Bock | Fat Head’s Brewery & Saloon | North Olmsted, OH
Scruffy’s Smoked Alt | Cedar Creek Brewery | Seven Points, TX
Smoking Wood | The Bruery | Placentia, CA
Wildfire Wheat | Bootlegger’s Brewery | Fullerton, CA

At cook and booze we have a special place for spicy delicious cajun New Orleans cousin.

Cajun cuisine (FrenchCuisine cadienne[kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfishshrimp, and andouille sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsleybay leafgreen onions, dried cayenne pepper, and dried black pepper.

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