2018 Best Pumpkin BeersFebruary 14, 2018
Valentines Crab-Stuffed Lobster TailFebruary 15, 2018
Cajun Stuffed Chicken Breast
2 tablespoons extra-virgin oil
1 cup onion, diced
1 cup red and green bell pepper, diced
Freshly ground black pepper
4 boneless, skinless chicken breasts
1 cup cheddar cheese, shredded
2 tablespoons Cajun seasoning
1. Preheat oven to 350 degrees F.
2. In a skillet over medium heat, heat olive oil. Add onions and pepper and cook until tender, 5 to 7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. With a sharp paring knife, slice into the chicken breasts to create a pocket. Repeat with all four breasts. Stuff each with ¼ of vegetable mixture, then top with ¼ cup of cheddar cheese. Rub all sides of chicken breast with ½ tablespoon of Cajun seasoning, then salt and pepper.
4. Place chicken in a large baking dish and bake until cooked through, about 25 minutes. Serve while cheese is hot and bubbly!
Pork and sausage Jambalaya
2 pounds cubed pork
2 cups sliced mushrooms
1 pound sausage, your choice of mild or spicy
¼ cup Crisco or bacon drippings
2 cups chopped onions
2 cups chopped celery
1 cup chopped green, yellow, red bell peppers
¼ cup diced garlic
7 cup chicken stock
1 cup sliced green onions
½ cup chopped parsley
Salt and cayenne pepper for taste
Dash of tabasco or hot sauce of your choice
4 cups popcorn rice
1. In two-gallon Dutch oven, heat Crisco or bacon drippings over medium high heat. Sauté cubed pork until dark brown for approximately 30 minutes. This very important as the brown color of jambalaya comes from the color of the meat. Add sausage and stir-fry for 10 - 15 minutes. Tilt the pot to one side and ladle out the oil, except for one large cooking spoonful. (we proffer to leave the oil since we like the flavor that the fat produces.) add onions, celery, bell peppers and garlic. Continue to cook until all veggies are well caramelized but be careful not to burn the veggies. Add stock and bring to a rolling boil and reduce heat to simmer.
2. Cook all ingredients in stock for 15 minutes for flavors to develop. Add mushroom, green onions and parsley. Season to taste with salt, cayenne pepper and hot sauce. Add rice and reduce heat to low and cook for 30 more minutes. You may have to add more time, stirring at 15-minute interval.
2 pounds clean crawfish tails
1 stick of butter
1 cup chopped onions
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped red pepper
½ cup diced tomatoes
2 table spoons diced or smashed garlic
2 bay leaves
½ cup tomato sauce
1 cup flour
3 quarts water
1 ounce sherry
1 cup scallions (green onions)
½ cup chopped garlic
Salt and freshly ground black pepper to taste
Dash of tabasco or Crystal sauce
1. In a large stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves and sauté until vegetables are wilted, approximately 3 to 5 minutes. Add crawfish tails and tomato sauce and blend well.
2. Using a flat whisk, add flour into vegetable mixture to form a white roux. Slowly add water, a little at a time, whisking to incorporated until all water is added.
3. Bring etouffee to a low boil, reduce to simmer and cook for 30 minutes, stirring occasionally.
4. Add sherry, green onions and parsley and cook and additional 5 minutes. Season with salt and freshly ground black pepper.
5. Serve over cooked rice. We will use baked popcorn rice.
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 (French: Cuisine 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. Crawfish, shrimp, 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 parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.