New Cuisine or Recipe??

Question

Is there a particular cuisine that you have never tried but would like to try it someday? How about a recipe?

I would like to try Cambodian, Tunisian or Portuguese cuisine, I have never had anything from these countries.

I would like to try cooking some Creole and Cajun foods, this is new territory for me but I love Creole dishes.

Answer 1

I'm from Guatemala even though many people think Guatemala is part of Mexico. Our cusine is mild and we use a lot of spices. I would say it is worth trying hilachas , beef stew with tomato sauce.

Answer 2

I would love to try Brazilian cuisine cos we can find any here in my country & I'm very curious what their food taste like.

Answer 3

Great question!  I would like to try some authentic & traditional Scandinavian dishes.  Also, I've always wanted to try some Maori (NZ) dishes.  

Recipe wise:  would love to do up a good classic NE Crab Boil one of these days!

Answer 4

SHRIMP CREOLE

3 pounds peeled and deveined shrimp

1/2 cup butter or margarine

1/2 cup all-purpose flour

2 cups chopped onions

1 cup each chopped celery and chopped green peppers

1 tablespoon chopped garlic

3 cups shrimp or fish stock

1 can (15 ounces) tomato sauce

4 thin lemon slices

1 tablespoon brown sugar

1 tablespoon each thyme and basil

3 bay leaves

Salt and cayenne pepper to taste

1 cup each sliced green onions, including tops, and snipped fresh parsley

4 cups hot cooked rice

Sauté shrimp in butter in large skillet over medium-high heat 2 to 3 minutes; remove and set aside. Add flour to remaining butter in skillet; stir over medium heat until lightly browned. Stir in onions, celery, green peppers, and garlic; cook until they begin to turn transparent. Add stock, tomato sauce, lemon slices, sugar, thyme, basil, bay leaves, salt and cayenne; simmer about 10 minutes. Stir in green onions, parsley, and reserved shrimp; cook 5 minutes longer. Serve over hot rice. Makes eight servings.

LOUISIANA SEAFOOD GUMBO

The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite.

1 pound (35-count) shrimp, peeled and deveined

1 pound jumbo lump crabmeat 2 dozen shucked oysters, reserve liquid

3 quarts shellfish stock

1 cup vegetable oil

1 cup flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell pepper

1/4 cup diced garlic

½ pound sliced andouille sausage

1 pound claw crabmeat

2 cups sliced green onions

½ cup chopped parsley

salt and cayenne pepper

Louisiana Gold Pepper Sauce

In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saute an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.

CRAWFISH EXTRAORDINAIRE

½ stick butter,

2 tablespoons flour,

1 medium minced onion,

2 cloves minced garlic,

2 tablespoons minced parsley,

2 tablespoons minced green onion,

1 lb. Cooked crawfish tails,

½ cup white wine,

1 cup heavy cream,

salt, pepper and paprika (to taste),

Cooked noodles

Melt butter; add flour and stir until lightly cooked. Add onion, garlic, parsley and green onion until soft. Add crawfish and cook over low heat for 10 minutes. Add white wine and simmer. Slowly add cream and simmer. Do not let mixture boil or it will curdle. Add seasonings. Serve over cooked noodles.        



CRAWFISH SAMANTHA

1 stick butter

½ cup chopped onion,

1 cup sliced fresh mushrooms,

¼ cup finely chopped garlic,

1 lb. Sliced Andouille or spicy smoked sausage,

2 lbs. Crawfish tails,

½ cup chopped scallions,

1 tablespoon chopped parsley,

½ cup white wine,

2 cups cooked rice

Melt butter; sauté onions until soft. Add mushrooms and garlic and cook 3-4 minutes. Stir in andouille, crawfish and scallions; sauté 4 minutes. Add parsley and wine. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Serve over cooked rice.

CATFISH JAMBALAYA

8 oz. catfish Filét

4 yellow onions, chopped

2 cloves garlic, crushed

1/2 bell pepper, chopped

1 stalk celery, chopped

1/2 lb. margarine

1 - 10 oz. can Rotel® tomatoes

4 oz. fresh mushrooms, sliced

Salt to taste

Cayenne pepper to taste

3 c. rice, cooked

Onion tops, chopped

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking.  Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly

chopped onion tops. Serve hot. Serves 6-8.

SMOTHERED FROG LEGS

2-3 lbs. frog legs seasoned with salt and pepper

1 c. all-purpose flour, seasoned with salt and pepper

1/4 c. cooking oil

2 medium onions, chopped

2 stalks celery, chopped, tender insides

1 small bell pepper, chopped

3-4 stalks green onions with onion bulb, chopped

2 c. water

Season frog legs to taste, like fried chicken. Coat well in seasoned flour. Brown frog legs well, in heavy skillet, in oil. Remove meat and add onions, celery, bell pepper and green onions and cook about 10 minutes. Add water and bring to

simmering bubbles. Reduce heat and add meat. Cover and simmer until tender.  About 30-45 minutes.

CRAWFISH BALLS

2 lbs. peeled crawfish tails

1 onion, chopped, small dice

1 bell pepper, chopped, small dice

3 jalapeños, chopped/minced

4 slices stale bread

2 TBSP crawfish fat (if avail.)

1 egg, beaten

3 TBSP chopped parsley

3 TBSP scallions

2 tsp. oregano, dry (variable and can be omitted)

salt to taste

black pepper to taste

cayenne to taste

1 1/2 cups bread crumbs (plain)

Grind crawfish tails, onions, bell pepper, jalapeños, and bread slices in food processor.  Add seasonings, crawfish fat, egg, parsley, and scallions; mix well.Shape into balls the size of a walnut and roll in bread crumbs.  Bake 20 minutes at 350 degrees.

NOTE: can be frozen after rolling in bread crumbs and baked without thawing, but due to the crawfish fat, do not keep frozen longer than one week. The fat will turn rancid quickly.

NOTE: crawfish fat may be omitted.

JUSTIN WILSON'S TUNA SALAD

3 Eggs, hard-boiled, chopped

2 Tablespoons Mayonnaise

2 Tablespoons Dill relish (heaping)

1 Teaspoon Louisiana hot sauce

2 Teaspoons Poupon mustard

1 6 1/2 oz can tuna, drained

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.

BBQ SHRIMP

1/2 Pound Unsalted Butter

24 Large Shrimp/Prawns (Whole with the heads on)

3 Tablespoons Black Pepper

1 Tablespoon Chopped Fresh Garlic

1 Tablespoon Chopped Fresh Rosemary

1 Whole Lemon

1 Teaspoon Lea & Perrin - Worchestire Sauce

3 Ounces Beer

1 Teaspoon Chopped Fresh Parsley

In a hot skillet put 1/8 pound of butter & 1 teaspoon black pepper and cook for 10 seconds. Add shrimp, toss & cook for 1 minute. Add garlic, rosemary & toss & cook for 1 minute. Add Lea & perrin & squeeze lemon over shrimp, cook for 1 minute. Add beer & toss, cooking until the beer boils. Add remaining butter & parsley until butter emulsifies.

Crawfish-Okra Gumbo

Ingredients: ½ cup vegetable oil

2 quarts fresh okra, sliced

1½ teaspoons salt

½ teaspoon black pepper

½ teaspoon red pepper

¼ cup parsley, chopped

½ cup onion tops, chopped

1 pound crawfish tails, cleaned

1½ quarts water

½ cup roux

2 fresh tomatoes, cut up, or ½ can tomato sauce

1 large clove garlic, minced

1 large onion, chopped

Procedure: Use heavy pot; heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil, and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, crawfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour.  

Big Daddy's Special Fried Catfish

Ingredients: 3-4 lbs catfish filets

1 cup yellow mustard

1 cup Louisana Hot Sauce (or subsitute 1/2 cup of Tabassco)

3 cups yellow corn flour

1 cup white regular flour

Tony Chachere's seasoning

1 gal vegtable oil (any kind)

and, 1 large black iron pot (for frying)

In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony's to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completly covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).   Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony's.

How to make a ROUX:

Roux is the basic ingredient many recipes here at Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravys. It has a unique flavor all it's own, a good roux is ESSENTIAL in most Cajun recipes.

1 cup of all-purpose flour

1 cup of cooking oil

Heat the oil in a heavy, thick pot or skillet (cast iron is best). Add flour and stir constantly over a low heat until dark brown. It is VERY important to constantly stir. If you stop for even a few seconds your roux will burn and you will have to throw it out and start again.

*NOTE* Roux is extremely hot. Be extra careful not to get any on you as it can give you a burn you won't forget!



nfd♥

Louisiana gal

Answer 5

I am from the Caribbean , and can good some real good Creole food for you ... it hot and spicy food .