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Name That Dish!

YumSugar — Thu, 15 Oct 2009 16:15:33 -0700

Guess what? Emeril Lagasse - Food Network and America's original celebrity TV chef - turns the big 5-0 today. The avuncular chef, known for his Cajun and Creole cooking, can stir up a mean version of the dish below. Do you know what it's called?

Burning Question: Are Cajun and Creole Cooking the Same?

YumSugar — Fri, 11 Sep 2009 06:50:18 -0700

It's an age-old question: is there a distinction between Cajun and Creole cooking - or are they really just the same thing?

The answer is somewhere in between. Creole cooking evolved out of the cosmopolitan culture of New Orleans, a city affected by the influx of international colonists who settled there after the Louisiana Purchase. New Orleans's denizens adopted spices from Africa and the Caribbean, butter and cream from France, tomatoes from Italy, and peppers from Spain and took advantage of the abundance of oysters, shrimp, and crab abundantly available in the Gulf.

Cajun cooking developed in Louisiana's rural backcountry. Acadians drew from their French and Southern roots, cooking whatever could be farmed and trapped locally, along with other inexpensive ingredients such as crawfish, rice, beans, and pork fat. Some of Louisiana's dishes are distinctly Creole, like shrimp rémoulade. Others - take crawfish étouffée, for instance - are credited to the Cajuns. But certain dishes shared by both cuisines, such as jambalaya, possess subtler differences: the Creole version typically contains tomatoes, while its Cajun counterpart employs a roux.

Over time, as the two terms have been used more generically and interchangeably, the differences between Cajun and Creole cooking have become blurred, and food historians have taken to focusing on regional differences within the state. What's your take on Cajun versus Creole? Which do you like more?

Definition: Filé Powder

YumSugar — Fri, 27 Feb 2009 13:00:48 -0800

Filé Powder
A spice made from sassafras tree leaves that have been dried and ground. It serves as both a seasoning and a thickening agent when used sparingly. Also known as gumbo filé, this fruity spice plays an important role in Cajun and Creole cuisine, particularly in gumbo.

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Name That Dish!

partysugar — Tue, 24 Feb 2009 16:15:06 -0800

Welcome to the Mardi Gras edition of Name That Dish. Below is a Creole specialty that can contain many ingredients including vegetables, seafood, and meat. Do you know what its called? Hint: this dish made a cameo on last week's Top Chef.

'Wich of the Week: Hot Muffuletta

YumSugar — Wed, 18 Feb 2009 14:00:15 -0800

Mardi Gras puts me in the mood for muffulettas, but this year I wanted to move beyond the classic recipe for the New Orleans cold-cut monstrosity. Invented by Sicilian immigrants in the French Quarter around 1906 - the Central Grocery lays claim to the original - a muffuletta actually tastes better after a few hours. Served at room temperature, the signature olive salad soaks the roll, making the salami, ham, mortadella, and cheese deliciously moist and creamy.

The last time I went to New Orleans, a friend of mine told me that she thinks the Napoleon House serves even better muffulettas than Central Grocery, so of course I had to try the sandwich at this cafe/bar founded in 1917. To hear all about it and get my re-created recipe, read more.

The Napoleon House's version is served hot, and the topic of warm vs. cold muffulettas can lead to very heated debates around the Crescent City. In my mind, the two sandwiches offer entirely different experiences. A heated muffuletta doesn't improve with age, but it does deliver the greasy goodness of a hot pastrami sandwich with melted cheese.

The Napoleon House, in fact, replaces the mortadella with pastrami, alongside salami and Italian ham. Its olive salad was greener than what I've had in the past - and by green I mean it had lots of green olives and capers, plus chickpeas. The sandwich was delicious, but I think I still prefer my muffulettas cold; the heat made the olive salad too runny and messy. But if you love toasty-warm sandwiches, this twist is definitely worth trying. Muffulettas are typically served on special sesame-seeded buns about 10 inches in diameter, but if you can't find muffuletta bread (which you probably can't outside Louisiana), seeded Kaiser rolls work just fine. This sandwich is best served with a side of potato chips, since your belly won't be able to accommodate much more. Here's how to make it.

Hot Muffuletta Sandwich
Inspired by Napoleon House

Ingredients

For the olive salad (makes enough for 6 to 8 sandwiches):
1 cup pimiento-stuffed olives, coarsely chopped
1 cup canned garbanzo beans (chickpeas), drained, rinsed, and coarsely chopped
1/4 cup diced carrot
1/8 cup capers
2 gloves garlic, minced
1/2 cup celery, finely chopped
2 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon pepper
1/4 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
For the sandwich:
2 slices pastrami
2 slices ham
4 slices Genoa salami
3 slices provolone cheese
1/4 to 1/2 cup olive salad (depending on size of roll)
One muffuletta loaf or seeded kaiser roll

Directions

Preferably one day in advance, make the olive salad. Combine all 12 ingredients in a bowl and mix well. Store overnight in a tightly sealed container.
Preheat oven to 350°F.
Slice the seeded rolls in half, hamburger-bun style. On the bottom slice, brush a thin layer of olive oil.
Atop that base of bread, stack the ham, salami, and pastrami. Top with a layer of olive salad about 1-inch thick.
Lay the cheese slices over the olive salad and cover with top half of bun.
Place the entire sandwich in the oven for approximately 5 minutes, until bread is slightly toasted and cheese is melted.
Slice in half and serve.

Makes one sandwich.

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Fast & Easy Dinner: Cajun Snapper With Red Beans and Rice

partysugar — Tue, 03 Feb 2009 06:45:18 -0800

Tonight take a trip down to the bayou in the comforts of your own kitchen. This incredibly uncomplicated recipe takes key Cajun flavors and turns them into a classic, hearty dish. Rice is tossed with red beans and Creole seasoning before being topped with pan-seared snapper. If your local fish monger does not have snapper, simply substitute another flaky white fish. Sound enticing? Get the recipe when you read more.

Cajun Snapper With Red Beans and Rice
From Better Homes and Gardens

Ingredients

2 10-oz. fresh red snapper fillets
2 tsp. Creole or Cajun seasoning
1 14.8-oz. pouch cooked long grain rice
1 15-oz. can red beans, rinsed and drained
2 lemons
Italian (flat-leaf) parsley (optional)
2 Tbsp. butter, melted

Directions

Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning.
Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 minutes; turn. Cook 2 to 4 minutes more or until fish flakes when tested with fork.
Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning. Cover and micro-cook on high (100% power) for 3 to 3-1/2 minutes or until heated through, stirring twice.
Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
Serve fish with rice and beans. Drizzle melted butter over top; sprinkle with lemon peel and parsley. Pass lemon wedges.

Serves 4.

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'Wich of the Week: Fried Oyster Po'boy

YumSugar — Wed, 26 Nov 2008 14:00:07 -0800

If you're a fan of oysters, you may be sneaking the seafood into your Thanksgiving stuffing. But the batter-fried bivalves are even more divine stuffed inside a sandwich - in this case, the famous New Orleans French-bread creation known as an oyster po'boy or oyster loaf.Just how divine is the oyster loaf? In the 1800s, the sandwich was nicknamed la mediatrice or "the peacemaker," because husbands brought them home to placate angry wives. Some skeptics wonder how a po'boy is different from a sub or a grinder, so for further insight and two great recipes, read more.

If you've ever eaten an oyster po'boy, you know that it's no sub sandwich. What sets a po'boy apart is the fluffy but flaky French bread that's native to New Orleans. The way the crusty loaf hugs the cornmeal-crusted oysters, squishing them down to manageable sandwich size, elevates an otherwise simple recipe to regal status. This version, which I devoured on a sunny Monday morning at Nola's Acme Oyster House, is "dressed" with shredded lettuce, tomatoes, and mayo, plus a touch of Tabasco and lemon. But the minimalists among you can skip the dressing. Below, get the recipes for both the oyster loaf and the cormeal-crusted oysters that go inside it.

Oyster Loaf
Modified From The New Orleans Cookbook

Ingredients

1 dozen fresh fried oysters
1 small loaf French bread (about 1 foot long)
1/4 cup salt butter
1 cup shredded iceberg lettuce
2 slices tomato
Mayonnaise (optional)
Tabasco (optional)
Salt (optional)

Directions

Prepare the fried oysters according to the recipe for Fried Oysters in Corn Meal.
Slice the French bread in half across and then in half lengthwise.
Place in a 300 degree oven to warm for about 6 minutes.
Spread butter generously over the inner surfaces of the bread and heap the fried oysters on the bottom pieces.
Add mayonnaise and Tabasco, or just a bit of salt if you prefer, and cover with the top pieces of bread. Serve hot.

Makes one sandwich.

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Fried Oysters in Corn Meal
The New Orleans Cookbook

Ingredients

1 1/2 pints fresh shucked oysters (about 2 1/2 dozen medium-sized oysters)
Vegetable oil for deep frying
1 cup finely ground yellow corn meal
2 teaspoons salt
3/4 teaspoon fresh, finely ground black pepper
1/8 teaspoon cayenne

Directions

Drain the oysters thoroughly in a colander. Meanwhile, heat the oil to 375 degrees in a deep fryer.
In a bowl combine the corn meal, salt, black pepper, and cayenne and mix thoroughly.
Roll the drained oysters about 6 to 8 at a time in the seasoned corn meal, taking care to coat each one evenly and thoroughly.
Fry the oysters in batches of 6 to 8, taking care to keep the frying temperature between 360 and 375 degrees; wait a few minutes after frying a batch for the oil temperature to rise again to the desired level. (If you use a heavy kettle or saucepan, be sure to clip a deep frying thermometer to the side of it and to adjust the burner heat to keep the oil temperature constant.) Fry each batch of oysters for about 2 minutes, or until golden brown.
When done, drain thoroughly by raising the frying basket out of the oil or by using a long-handled skimmer.
Place each cooked batch on a large platter lined with paper towels, then set in a preheated 200 degree oven to keep warm until all the oysters are fried.

Makes 2 1/2 dozen fried oysters.

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Noteworthy Nibbles - Sept. 30-Oct.6

YumSugar — Tue, 30 Sep 2008 14:00:04 -0700

Across the country this month Oktoberfest celebrations are in full force. There's something for you, whether you want to savor the last of the Summer with a seafood festival or switch your mindset to Fall by enjoying one of the many harvest celebrations. Have a tip for another event? Leave it in the comments below!

Santa Clarita, CA: Loose Goose Wine Festival - Oct. 1-5
Corinth, MS: Kansas City Hog Wild BBQ Festival - Oct. 2-4
San Francisco, CA: Oktoberfest by the Bay - Oct. 2-5
Kansas City, MO: American Royal Barbecue - Oct. 2-5
Napa, CA: Domaine Chandon Pink Party - Oc. 2
New York, NY: Plate by Plate New York - Oct. 3
Carpinteria, CA: California Avocado Festival - Oct. 3-5

To see the rest, read more.

Lincoln, AR: Arkansas Apple Festival - Oct. 3-5
Fredericksburg, TX: Oktoberfest - Oct. 3-5
Long Grove, IL: Long Grove Apple Festival -Oct. 3-5
Puyallup, WA: Oktoberfest NW - Oct. 3-5
Destin, FL: Destin Seafood Festival - Oct. 3-5
Bayfield, WI: Bayfield Apple Festival - Oct. 3-5
Doylestown, PA: Oktoberfest - Oct. 3-5
Fort Bragg, CA: Abalone Cook-off & Festival - Oct. 4
Germantown, MD: Germantown Oktoberfest - Oct. 4
Charlotte, NC: Great Grapes! Wine, Arts & Food Festival - Oct. 4
Napa, CA: Wine Country Cajun Food and Music Festival - Oct. 4
Springfield, MO: Taste of Springfield - Oct. 4
Atlanta, GA : Harvest Midtown Festival - Oct. 4
Phoenix, AZ: Arizona Irish Festival - Oct. 4
Chattanooga, TN: Wine Over Water - Oct. 4
Montrose, CA: Montrose Oktoberfest - Oct. 4
Beach Haven, NJ: Chowder Cook-Off Classic - Oct. 5
Shelton, WA: Oysterfest - Oct. 4-5
Allardt, TN: Great Pumpkin Festival - Oct. 4-5
Redwood City, CA: Arts & Olive Festival - Oct. 5
Rochester, NY: Rochester Food Fight - Oct. 6

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A Condiment Worth Making: New Orleans Rémoulade

YumSugar — Tue, 02 Sep 2008 15:00:16 -0700

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade - used primarily as a shrimp topping - is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more.

Shrimp Remoulade
Modified From The New Orleans Cookbook

Ingredients

1 bunch scallions, cut up
2 small stalks celery, cut up
2 sprigs fresh parsley, cut up
3 tablespoons Creole mustard *
5 teaspoons paprika
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 tablespoons white wine vinegar
5 teaspoons fresh lemon juice
1/2 teaspoon dried basil
3/4 cup olive oil
2 tablespoons shallot, finely chopped
1 tablespoon chopped celery
2 teaspoons finely minced fresh parsley
1 cup coarsely chopped romaine lettuce
1 pound whole fresh shrimp, boiled, peeled, deveined, and chilled

* Can substitute whole-grain Dijon mustard.

Directions
Serves 4.

Grind the bunch of scallions, two celery stalks, and two sprigs fresh parsley in a food processor or reduce almost to a puree in an electric blender.
Place the vegetable puree in a china or stainless-steel bowl, then add the mustard, paprika, salt, pepper, and cayenne and blend with a wooden spoon. Add the vinegar, lemon juice, and basil and blend again. Gradually add the olive oil, stirring constantly.
When well blended, add the chopped shallot, celery, and finely minced parsley and stir thoroughly. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
At serving time, chop the lettuce and put 1/4 cup on each salad plate. Place the boiled shrimp on top of the lettuce, and after stirring it well pour about 1/4 cup remoulade sauce over each portion; the sauce should completely cover the shrimp. Serve well chilled.

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Would You Rather Eat Jambalaya or Red Beans and Rice?

YumSugar — Sun, 01 Jun 2008 01:27:00 -0700

Whenever I'm dining at a Cajun restaurant, I'm always torn between shrimp-tastic jambalaya and red beans and rice with sausage. So I usually end up ordering a po'boy and gumbo instead. But if you had to choose, which one of these spicy New Orleans rice dishes would you pick?

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