MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Style Baked Sweet Potato
Categories: Vegetables
Yield: 4 Servings

1 1/2 ts Paprika
1 ts Brown sugar
1/4 ts Black pepper
1/4 ts Onion powder
1/4 ts Dried thyme
1/4 ts Dried rosemary
1/4 ts Garlic powder
1/8 ts Cayenne pepper
2 lg Sweet potatoes
1 1/2 ts Olive oil

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, stir together paprika, brown sugar, black pepper,
onion powder, thyme, rosemary, garlic powder, and cayenne pepper.

Slice the sweet potatoes in half lengthwise. Brush each half with
olive oil. Rub the seasoning mix over the cut surface of each half.
Place sweet potatoes on a baking sheet, or in a shallow pan.

Bake in preheated oven until tender, or about 1 hour.

Recipe by Eleanor Johnson

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Style Baked Sweet Potato
Categories: Vegetables
Yield: 4 Servings

1 1/2 ts Paprika
1 ts Brown sugar
1/4 ts Black pepper
1/4 ts Onion powder
1/4 ts Dried thyme
1/4 ts Dried rosemary
1/4 ts Garlic powder
1/8 ts Cayenne pepper
2 lg Sweet potatoes
1 1/2 ts Olive oil

No celery or bell pepper? You're missig two legs of the Cajun "trinity"

The smell of a simmering holy trinity is said to be one of the
distinctive aspects of Cajun cuisine. The Cajun holy trinity is
sometimes made in large batches and stored in the freezer for later use.

The term "holy trinity" is most often attributed to local icon Chef Paul Prudhomme, who popularized the nickname for the invaluable flavor trio
in the 1980s. (Emeril Lagasse, too)

Halfway between a French mirepoix and a Spanish sofrito, the Cajun Holy
Trinity is the savory backbone of many Cajun and Creole dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frog Legs Sauce Picante
Categories: Cajun, Emeril, Chilies, Rice
Yield: 2 Servings

1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 c Celery; chopped
1 ts Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and
-chopped
1 ts Hot pepper sauce
Juice of 1 lemon
2 tb Parsley; chopped
2 c Steamed rice; hot

MMMMM--------------------------GARNISH-------------------------------
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers

In a large saute pan, heat the olive oil. When the pan is
smoking hot, add the frog legs and brown slightly on both
sides, about 2-3 minutes. Remove the frog legs.

Add the flour to the oil. Stir to 2-3 minutes to make a
light brown roux. Add the onions, peppers, celery, salt
and cayenne. Saute the vegetables for 3-4 minutes or until
wilted. Add the garlic and cook for 1 minute. Add the
tomatoes and hot sauce. When the mixture comes to a boil,
reduce to simmer. Simmer for 25-30 minutes.

Lay the frogs legs in the sauce and cook for 3-4 min,
basting with the sauce.

Spoon the mixture over steamed rice.

Garnish with green onions and peppers.

Source: Essence of Emeril, #2324, TVFN

Formatted by Lisa Crawford, 4/29/96

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Style Baked Sweet Potato
Categories: Vegetables
Yield: 4 Servings

Whilst researcing the Dirty Dave archives for a good Cajun recipe w/the "trinity" I came across this old favourite which makes no claim of being Cajun/Creole but is very tasty and might be right up your street.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Potatoes w/Poblano Pepper Strips
Categories: Emeril, Potatoes, Chilies, Vegetables, Cheese
Yield: 4 Servings

Oil for frying
3 tb Oil
2 lg Poblano peppers
3/4 c Sliced white onion
2 lb Red potatoes; sliced 1/4"
Salt & pepper
1 c Monterey Jack; grated

Place vegetable oil in a deep saute pan to come no more
than 1/3 of the way up the sides of the pan. Heat oil
until a deep fat fry thermometer registers 350ºF/175ºC

Meanwhile, over an open flame, carefully char the peppers
until the skin blisters and blackens. Set aside to cool.
When the peppers are cooled, remove the seeds and slice
into thin strips.

Now, in a large non-stick skillet, heat 3 tablespoons of
oil, add onion and cook until softened. When the oil is
heated, carefully drop the potatoes into the pan, cook,
stirring for 5 minutes or until tender, golden brown
and crispy. Cook the potatoes in batches. Drain well
on paper towels and add to the pan with the onions.

Then, add the pepper strips, and season with salt and
pepper. Finally, top with the cheese and cook for 1
minute. Transfer to a serving bowl and serve
immediately.

Yield: 4 servings

Recipe Courtesy Emeril Lagasse: Essence of Emeril Show

Date: 09/26/96

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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Re: Cajun Style Baked Sweet-2
By: Dave Drum to Ben Collver on Sat Jan 21 2023 05:54:00

Title: Cajun Style Baked Sweet Potato

Whilst researcing the Dirty Dave archives for a good Cajun recipe w/the "trinity" I came across this old favourite which makes no claim of being Cajun/Creole but is very tasty and might be right up your street.

I was unaware of the Cajun "trinity." A family member sent me this recipe years ago. I think that in some circles "Cajun" is code for spicy or
seasoned with "Cajun/Creole salt." It does sound tastier to add celery and peppers. Thanks for this recipe, i'll try it out!
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Ben Collver wrote to Dave Drum <=-

Title: Cajun Style Baked Sweet Potato

Whilst researcing the Dirty Dave archives for a good Cajun recipe w/the "trinity" I came across this old favourite which makes no claim of being Cajun/Creole but is very tasty and might be right up your street.

I was unaware of the Cajun "trinity." A family member sent me this
recipe years ago. I think that in some circles "Cajun" is code for
spicy or seasoned with "Cajun/Creole salt." It does sound tastier to
add celery and peppers. Thanks for this recipe, i'll try it out! ---

Cajun and Creole are words that refer to a particular sect of people
belonging to Southern Louisiana. Though the words are familiar, people
have rarely looked at the differences between the two. One of the main differences that is said is that Cajuns have rural origins, while the
Creole have urban origins.

To sum up the difference between Louisiana's two famous cuisines,
consider Cajun cooking more rustic and Creole cooking more refined. Practically speaking, you can tell whether a recipe leans more Cajun
or Creole by looking for a couple of key ingredients.

The type of roux a dish uses can tell you whether it has Creole or
Cajun roots. As in France, a classic Creole roux consists of butter
and flour. A Cajun roux consists of oil or lard and flour.

In addition, Creole cooking incorporates a lot of tomatoes. So, red,
tomatoey versions of a dish like gumbo or jambalaya indicate a Creole influence. You can bet brown, tomato-free versions come from Cajun
recipes.

The main difference between Cajun seasoning versus Creole seasoning
comes down to spices versus herbs. That said, you'll find plenty of
overlap in how people of these heritages cook and use seasoning.

Popular Cajun seasonings like Louisiana Fish Fry and Slap Ya Mama get
heat from red pepper, with black pepper, salt, and garlic powder in
the mix to enhance the flavor of food. Creole seasoning (Tony Chachere's) rounds out spicy red pepper with herbs like thyme, oregano, basil, and
bay leaf.

They're easy to differentiate. Tony Chachere's is in a green can/shaker
and Louisiana Fish Fry is in orange.

Me? I make my own ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1
Categories: Spices
Yield: 1 Batch

2 tb + 1 ts paprika
2 tb Salt
2 tb Garlic granules
1 tb Black pepper
1 tb Onion granules
1 tb Cayenne pepper
1 tb Dried oregano
1 tb Dried thyme

Combine all ingredients thoroughly.

Store in an airtight container, preferably in the ice
box.

Use as needed.

Recipe and MM Format by Dave Drum - 12 January 1996

Uncle Dirty Dave's Kitchen

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... "And so I thought to myself..." but who else can you think to?

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Re: Re: Cajun Style Baked Sweet-2
By: Dave Drum to Ben Collver on Sun Jan 22 2023 06:41:15

The main difference between Cajun seasoning versus Creole seasoning
comes down to spices versus herbs. That said, you'll find plenty of
overlap in how people of these heritages cook and use seasoning.

Me? I make my own ...

Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1

Thanks for the run-down on Cajun versus Creole cooking! I'll share your seasoning recipe with my sister, who likes both Tony's and Slap Ya Mama.
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Ben Collver wrote to Dave Drum <=-

The main difference between Cajun seasoning versus Creole seasoning
comes down to spices versus herbs. That said, you'll find plenty of
overlap in how people of these heritages cook and use seasoning.

Me? I make my own ...

Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1

Thanks for the run-down on Cajun versus Creole cooking! I'll share
your seasoning recipe with my sister, who likes both Tony's and Slap Ya Mama.

Another good (and fairly common/easy to find) line is Louisiana Fish Fry.

I see the Harvest Market is featuring crawdads in tHeir big ad in the
Sunday paper. Hmmmmmmmmmmmm .........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Harold & Belle's Crawfish Etouffee
Categories: Seafood, Vegetables, Herbs, Chilies, Soups
Yield: 12 servings

4 c Oil
4 lb Chopped crawfish tail meat
+=PLUS=+
2 lb Whole crawfish tails
8 oz Salted butter
2 oz Paprika
10 qt Seafood stock
4 oz Creole seasoning *
4 c All-purpose flour
2 Brown onions; minced
2 Bell peppers; minced
1 Red bell pepper; minced
1/2 bn Celery; minced
6 oz Louisiana hot sauce
4 oz Worcestershire sauce
2 oz Ground black pepper
2 oz Dried parsley flakes
2 oz Granulated garlic
1 tb Cayenne pepper
1 tb Dried basil
1 ts Ground bay leaves
50 oz Can tomato soup
21 1/2 oz (2 cans) cream of mushroom
- soup

* Tony Chachere's (green can) or Louisiana Fish Fry
(orange can)

Recipe courtesy of Harold & Belle's, Los Angeles, CA

In a large oval roasting pan or large pot, heat the
vegetable oil on medium-high heat for 5 minutes.

Meanwhile, in a separate saucepot, add the chopped
crawfish, butter, paprika, 2 quarts of the seafood stock
and 2 ounces of the Creole seasoning, bring to a boil
and lower to a simmer.

When the oil in the roasting pan is hot, stir in the
flour and cook, stirring constantly, until the mixture
is medium brown in color (a similar color to peanut
butter). Turn off the heat and immediately add the
onions, bell peppers and celery. Add the hot sauce,
Worcestershire, black pepper, parsley flakes, granulated
garlic, cayenne, basil, bay leaves and remaining 2
ounces Creole seasoning, stirring constantly. Add the
tomato soup and remaining 8 quarts seafood stock and
stir.

Bring the mixture back to a boil over medium-high heat
and simmer for 15 minutes, stirring. Add the crawfish
and butter mixture and continue cooking for 30 minutes,
stirring regularly. Stir in the cream of mushroom soup
and simmer for another 30 minutes.

Add the whole crawfish tails and remove from the heat.

Yield: 12 quarts

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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