WochitImani Guillory Fruge is ‘Cajun Mama’ who is quickly becoming famous for her Cajun Pies.Even though I will not serve my "monster fingers" or "graveyard bites" after Oct.
When I first got to Manhattan in August and walked around downtown I made a mental note to visit The Hibachi Hut to check out its Asian food offerings., new signage had made it loud and clear that it wasn’t an Asian place: “The Hut Bayou Bar & Grille.
Ruthie Knudsen, of Cooking with Ruthie, showed us how to make a festive holiday wreath that is edible!Cajun Turkey Cranberry Wreath
2 (8oz) cans refrigerated low-fat crescent rolls
2 cups leftover turkey, medium diced
½ cup onion, diced
1 tablespoon minced garlic
1 tablespoon olive oil
1 cup chicken broth
¾ cup half and half
3 tablespoons dijon mustard
1 teaspoon paprika
½ teaspoon cayenne
1 teaspoon sea salt
½ teaspoon pepper
½ cup celery, diced
3 tablespoons snipped parsley
¾ cup dried cranberries
¼ cup walnuts, chopped
1 egg white with 1 tsp water; mixed
Preheat oven 375 degrees.
Whether you like to make it or take it, Mt Barker chicken has it covered.Serves 2-3 2 Mt Barker chicken breastsCajun spice blend:2 tbsp paprika2 tbsp cayenne pepper, less for milder flavour1 tbsp black peppercorns2 cloves garlic3 tbsp onion flakes2 tbsp dried oregano 2 tbsp sea saltoilSlice each chicken breast lengthwise into three strips.
Beer-battered Cajun French fries.These naughty but oh-so-nice fries are crispy on the outside and soft as a pillow on the inside.
Cajun-style stew with andouille and turkey
Phil Mansfield — The Culinary Institute of America via AP
CAJUN-STYLE STEW WITH ANDOUILLE AND TURKEY
Servings: 8Start to finish: 45 minutes (Active time: 25 minutes)
Ingredients1 tablespoon vegetable oil
8 ounces tasso ham or other smoked ham, cut into 3/4-inch pieces
12 ounces andouille sausage, sliced 1/4-inch thick
1 green bell pepper, cored and thinly sliced
1/2 medium yellow onion, thinly sliced
2 stalks celery, thinly sliced on the bias
4 cloves garlic, minced2 tablespoons tomato paste
1 1/2 cups amber beer2 cups chicken broth
3/4 teaspoon dry thyme3/4 teaspoon dry oregano
1/2 teaspoon cayenne pepper1/2 teaspoon ground cumin
1 1/2 teaspoons chili powder1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups roughly shredded turkey meat
4 cups cooked long-grain white rice, for serving
4 tablespoons chopped flat-leaf parsley, for garnish
InstructionsHeat the oil in a large pot over medium-high heat.Reduce to a simmer and cook, covered, until the flavors have blended and the sauce is flavorful, about 20 minutes.
Raise your hand if you make certain dishes for Thanksgiving just so you’ll have them for leftovers.Don’t just make turkey soup with leftover turkey bones.
Don’t just make turkey soup with leftover turkey bones.Since most people generally don’t have leftover turkey in the fridge year-round, use shredded meat from a rotisserie chicken, cooked chicken breast or even shrimp.