Saturday, July 21, 2012
Delicious Lump Crab & Corn Dip
Do you have any left over Crab and some fresh Corn from your local Farmer's Market? Try this 5-Star Recipe from HGTV Entertaining..
http://www.hgtv.com/entertaining/creamy-lump-crab-and-corn-dip/index.html
Wednesday, June 13, 2012
Bayou Classic Brew Kettles!
Countdown to the Bayou Classic Brew Kettles...They will be ready to ship in a couple of days!!
http://www.bayouclassiccooking.com/10stbrkeset.html
Friday, April 13, 2012
Hurray! Our Bayou Classic Spigot Stainless Stockpots are In-Stock!
We are so excited to introduce our Brand New Bayou Classic Stainless Stockpots w/ Spigots. The brand new ones have a removable spigot so they can be cleaned properly!
http://www.bayouclassiccooking.com/44stststwspb.html
Wednesday, April 11, 2012
Need to Catch Up on your Cajun Words...
CAJUN DICTIONARY
BEIGNET (ben-yay)-A fried pastry which is a cross between a cruller
and a doughnut without the hole, a square shaped confection served hot and
liberally sprinkled with powdered sugar.
CAFÉ AU LAIT (caf-ay-oh-lay)-French, meaning, literally, coffee with
milk. It is a half-and-half blend of strong chicory coffee and hot milk.
CHICORY (chick-o-ree)-An herb, the roots of which are dried,
roasted, ground and used to flavor coffee. During the Civil War, when coffee
imports were scarce, south Louisianans used chicory to stretch their meager
coffee supplies. Today it is used as flavoring.
COURTBOUILLON (coo-bee-yon)-A thick fish stew or soup served over rice.
CRAWFISH-Sometimes spelled “crayfish”, but usually pronounced
“crawfish”; these small crustaceans resemble tiny lobsters and are used in a
wide variety of south Louisiana dishes. They are indigenous to the freshwater
swamps and bayous and are also grown in controlled ponds.
ETOUFFEE’ (ay-too-fay)-A method of cooking seafood smothered in
vegetables in a succulent tomato-based sauce used to create a stew-like seafood
entrée. Usually served over steamed white rice.
FILE (fee-lay)-Ground sassafras leaves used as a flavoring and
thickening agent in gumbo.
GUMBO-A thick soup prepared with seafood or game, countless
spices, and vegetables and served over rice.
HUSHPUPPIES-A cornbread-type mixture, formed into balls and fried until
crispy and golden on the outside.
JAMBALAYA (jum-bo-lie-ya)-A highly spiced rice-based one-pot meal
that combines any variety of seafood or meat with vegetables.
RED BEANS AND RICE-Red beans simmered for hours with seasonings and smoked
sausage then served over steamed rice. Traditionally made on Monday (laundry
day) so that the dish could cook, unattended, all day while the wash was being
done.
REMOULADE (row-moo-lad)-A cold dressing made with oil, Creole
mustard, chopped green onion, paprika and any combination of spices, served on
chilled, boiled seafood.
ROUX (roo)-A mixture of flour and fat (butter, oil or lard),
cooked until it is brown with a nutlike flavor and aroma, then used as a base
for sauces and soups.
SAUCE PIQUANTE- A thick, sharp-flavored sauce made with roux and tomatoes,
highly seasoned with herbs and peppers, simmered for hours.
BEIGNET (ben-yay)-A fried pastry which is a cross between a cruller
and a doughnut without the hole, a square shaped confection served hot and
liberally sprinkled with powdered sugar.
CAFÉ AU LAIT (caf-ay-oh-lay)-French, meaning, literally, coffee with
milk. It is a half-and-half blend of strong chicory coffee and hot milk.
CHICORY (chick-o-ree)-An herb, the roots of which are dried,
roasted, ground and used to flavor coffee. During the Civil War, when coffee
imports were scarce, south Louisianans used chicory to stretch their meager
coffee supplies. Today it is used as flavoring.
COURTBOUILLON (coo-bee-yon)-A thick fish stew or soup served over rice.
CRAWFISH-Sometimes spelled “crayfish”, but usually pronounced
“crawfish”; these small crustaceans resemble tiny lobsters and are used in a
wide variety of south Louisiana dishes. They are indigenous to the freshwater
swamps and bayous and are also grown in controlled ponds.
ETOUFFEE’ (ay-too-fay)-A method of cooking seafood smothered in
vegetables in a succulent tomato-based sauce used to create a stew-like seafood
entrée. Usually served over steamed white rice.
FILE (fee-lay)-Ground sassafras leaves used as a flavoring and
thickening agent in gumbo.
GUMBO-A thick soup prepared with seafood or game, countless
spices, and vegetables and served over rice.
HUSHPUPPIES-A cornbread-type mixture, formed into balls and fried until
crispy and golden on the outside.
JAMBALAYA (jum-bo-lie-ya)-A highly spiced rice-based one-pot meal
that combines any variety of seafood or meat with vegetables.
RED BEANS AND RICE-Red beans simmered for hours with seasonings and smoked
sausage then served over steamed rice. Traditionally made on Monday (laundry
day) so that the dish could cook, unattended, all day while the wash was being
done.
REMOULADE (row-moo-lad)-A cold dressing made with oil, Creole
mustard, chopped green onion, paprika and any combination of spices, served on
chilled, boiled seafood.
ROUX (roo)-A mixture of flour and fat (butter, oil or lard),
cooked until it is brown with a nutlike flavor and aroma, then used as a base
for sauces and soups.
SAUCE PIQUANTE- A thick, sharp-flavored sauce made with roux and tomatoes,
highly seasoned with herbs and peppers, simmered for hours.
Monday, February 27, 2012
Crawfish are Hot this Season!
Crawfish season is in full swing...And by all reports this year the production of crawfish will be huge due to the mild winter this year. Please send us pictures of your Bayou Classic Crawfish Boil...we would Love to share!
Tuesday, February 21, 2012
Happy Fat Tuesday!!!
Have you made your King Cake yet? The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!
Here is a delicious recipe from All Recipes http://allrecipes.com/recipe/mardi-gras-king-cake/
Monday, February 20, 2012
A favorite Cajun Bloody Mary's...Perfect for Mardi Gras!
Cajun Bloody Mary
Prep Time: 5 minutes
Chill Time: 3 hours
Servings: 16 cocktails
1 64-ounce container tomato juice
2 tablespoons Creole seasoning
1 tablespoon garlic, minced
1 tablespoon horseradish
1 teaspoon steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
½ lemon, juiced
24 ounces pepper vodka
Garnish:
pickled green beans
pickled okra
green olives
Mix all ingredients except vodka together in a lidded container and shake until the Creole seasoning is completely dissolved. Chill for a few hours before serving. For each cocktail, mix 4 ounces chilled mix with 1½ ounces vodka and serve over ice. Garnish with pickled vegetables.
Prep Time: 5 minutes
Chill Time: 3 hours
Servings: 16 cocktails
1 64-ounce container tomato juice
2 tablespoons Creole seasoning
1 tablespoon garlic, minced
1 tablespoon horseradish
1 teaspoon steak sauce
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
½ lemon, juiced
24 ounces pepper vodka
Garnish:
pickled green beans
pickled okra
green olives
Mix all ingredients except vodka together in a lidded container and shake until the Creole seasoning is completely dissolved. Chill for a few hours before serving. For each cocktail, mix 4 ounces chilled mix with 1½ ounces vodka and serve over ice. Garnish with pickled vegetables.
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