Spinach Mushroom Pecan Parmesan CRESCENT ROLLS and 2 GREAT fun blogger awards

Good morning my friends...

Look at the little picture to the right...

Remember these from yesterday??? My spinach mushroom pecan Parmesan Pinwheels (Click HERE for the recipe). If you read the post, you remember that I used a homemade dough to make the pinwheel, and I was very happy with the results. I did ponder whether you could get similar results with commercially available crescent rolls. Now, look above and you get the answer... you can!

I am eating one for breakfast as I type this, and they are terrific. The rich buttery taste of the crescent rolls adds an extra taste to the recipe. I like the look of the pinwheel, but this takes a total of maybe 15 minutes to prep and another 15 minutes in the oven. Well worth it. Again, if you are interested, click HERE for the recipe.

Today is an exciting day for me... I was spotlighted on TWO of my favorite blogs! The first is an idea I wish I had thought of... Lea Ann from the Mangos Chili & Z Blog has a series she calls "JUST GRILLED", where she features a foodie blog author every few weeks. She sends us a list of questions, and the post follows. So, if you want to know more of my blog story and what makes me tick, click HERE to find Just Grilled, My Year On The Grill!

And next, I received an email notifying me that I had won the "the Creative Writer Bald-Faced Liar Award". Now, my first reaction was that my ex-wife had somehow created an award and had tracked me down. Instead I was thrilled to learn that the 6 talented writers who collaboratively host The MYSTERY LOVERS' KITCHEN have awarded me Lesa Holstein's "CREATIVE BLOGGER AWARD"!


I think this award is GENIUS!

Here are Lesa's rules...

1.Thank the person who gave this to you.
2.Copy the logo and place it on your blog.
3.Link to the person who nominated you.
4.Tell us up to six outrageous lies about yourself, and at least one outrageous truth.
5.Allow your readers to guess which one or more are true.
5.Nominate seven "Creative Writers" who might have fun coming up with outrageous lies.
6.Post links to the seven blogs you nominate.
7.Leave a comment on each of the blogs letting them know you nominated them.

OK...
1) Thank you to Avery Aames, Jenn McKinlay, Cleo Coyle, Krista Davis, Julie Hyzy, Elizabeth Spann Craig... Individually known as talented mystery writers, and collectively as THE MYSTERY LOVER's KITCHEN!
2) Done
3) Done
4)... OK, here we go... Only one is true, the rest are mostly not true...

1. My brother is a fundamentalist minister that believes that Jim Bakker got a raw deal from the media.
2. My brother was just this year, fired from his position with his church. I feel a little guilty for telling him (in my best Edward G. Robinson impression), "Where's your God now Moses" when I heard.... That is one of my favorite quotes from Cecil B. DeMille's, "Ten Commandments", and would be funnier if you had seen the movie.
   
3. My brother died in Vietnam
   
4. I wear a goatee because my face was cut in a fight with my brother
   
5. I was once an ace reporter for a great metropolitan newspaper (OK, truth is that I was a contributing writer for the Peoria Journal Star, Peoria, Illinois's finest daily rag).
6. I have an ex-wife who i never ever talk to. But, my ex-mother-in-law and I email often, at least once a week.
7. My ex-wife is a practicing Wicken. So when I use the phrase, "colder than a witches tit", I actually know how cold they can be.
   

5A) OK, can you guess which of those statements is 100% true and which are only slightly true (the other 6 are all slightly true, but mostly a lie). Drop me a comment.
5B) Here are my 7 nominees...

1. Joanne from EATS WELL WITH OTHERS
2. Donna from MY TASTY TREASURES
3. Cathy from ACCOUNTANTS CAN COOK
4. Lea Ann from Mangos Chili & Z
5. Mags from The Other Side of Fifty
6. SugarPlumFairy at Vanillastrawberryspringfields
7. I am sorry, I don't know your name, but I love... FOODYCAT

6) Done Above
7) Will do later today, Jackie is in the mood for me to do a part of my Honey-do list...

To the nominees, please have fun with this. I selected you because I enjoy READING your blogs, as much as for your food recipes. But, if you decide not to participate, that is fine, just be honored that you were thought of.

Or, I just went through my email comment section and yours were the last 7 comments... Maybe I should add one of the last two sentences to my list of "Creative Writing" bald faced lies.

=-)

Spinach Mushroom Pecan Parmesan Pinwheels - An original Recipe - CAJUN Inspired WOuld make a great SUPERBOWL Appetizer

So, what does it take to be a Cajun/Creole New Orleans recipe? Is it ingredients (this recipe had ingredients commonly used in Cajun/Creole New Orleans cooking)?

Is it location (This recipe was "created" in a Kansas kitchen, so it has never seen the kitchens of residents of the Big Easy)?

Is it spirit (Any old cheerleaders out there... "We've got spirit, yes we do... We've got spirit, how bout you")?

So, by the power vested in me by the International Internet police, by a 2/3rds majority of positively answered questions (almost enough to get a national health care bill passed... but I digress...) I am going to declare this original Kansas recipe as officially un-officially a Nouveau Cajun/Creole New Orleans recipe (sorry purists).

The Genesis for this recipe comes from researching a recipe for Spinach Madeleine (a TRUE Cajun dish), and a mistake on my part. Spinach Madeline is a traditional southern dish, first presented in a Junior League of Baton Rouge cookbook. It calls for cooked spinach (one of my favorite things and Velveeta cheese (one of my least favorite things). But, the idea stuck in my head, and I pondered what I could do to make it something I would like, and make good party food (these eventually appeared on my FOODBUZZ 24,24,24 party as appetizers).

The other inspiration came from a failed attempt to make puff pastry. You have heard me brag a couple of times about making my own Puff Pastry. It is easy and not nearly as hands on time consuming as you might think. But, in prepping for the party, I wanted to make some. I am not sure what happened, but it just did not come out as good as it should have. the butter was mixing in with the dough, creating VERY buttery dough, instead of layers. So I started over and made a fresh batch that came out right.

But I didn't want to waste it. I decided to use the dough to make a pinwheel appetizer. If you like this recipe and decide to try it, use a pizza dough rolled out very thin. Actually, next time I have some crescent rolls, i think the stuffing in my pinwheels would work GREAT in crescent rolls... But I am digressing, back to what I did...

Mise en Place...

2 TBS Olive Oil
8 ounces fresh Spinach (I always remove the stems)
1/2 cup crushed Pecans
1/2 cup Mushrooms diced fine
1/2 cup freshly grated Parmesan Cheese
1 sheet Puffed Pastry (try these with crescent rolls and let me know what happens).

Saute the spinach in the oil with the mushrooms and pecans. As the spinach cooks, it wilts up and you will get equal parts cooked spinach, pecans and mushroom mix.

Allow the mixture to cool. DO NOT put hot stuff on puffed pastry.

OH MY GOD, here comes another digression...

As I am typing this up, TVLAND is rerunning Saturday Night Fever.I am having flashbacks to the 70's. In my day, I could do about 3/5ths of these moves well (and 1/5th of them VERY badly). Not bad for Peoria, Illinois discos. AND, I did all this in 4 inch gray patten leather platform shoes. Let no one tell you kids different, the 70's were hip and happening in a far out way... Let's all take a break and do the hustle...



Phew, those were the days my friends indeed. I don't hustle much anymore, but I can still do a mean Lindy hop. But I digress...

OK, back to the recipe...

Lay out your Pastry sheet, and add the mixture.

Grate fresh Parmesan cheese over the mixture and roll up in a tube to get that pinwheel look when you slice into this.

BUT FIRST, before you slice, put the tube in the fridge for an hour. The cold dough will slice much easier.

Slice into 1/2 inch circles.

Lay out the slices on parchment paper

Bake at 400 degree pre-heated oven for 25 minutes, until they start to brown.

And there you have it. I got about 12 beautiful ones, and the two end pieces that I taste tested before serving to my friends. These are REALLY, REALLY good... Cajuns should be proud to call these their own.

New Orleans Superbowl Party Snack - PECAN PRALINES

In France, they are made with Almonds, but in New Orleans, The PECAN is the Queen and this caramelized sugar creation is the KING of Mardi Gras country! Pronounced PRAWLEAN (and BTW, Pecan is pronounced like pee KHAN (think Star Trek's Ricardo Montalbahn)... Only tourists call them PEE CAN (those are kept under the bed)). The praline derived it's name from Marshal Luplesis-Praslin and his butler's recipe fro almond coated in sugar. When the French settled around New Orleans, the pecan was substituted, cream was added to thicken the confection. As in all things, legends have arisen from the candy. My very favorite paints du Plessis-Praslin as a notorious ladies man, who asked his chef to come up with an irresistible treat he could present to the women he would court. It is said that he would put the sweet sugary nuts into little parcels marked with his name, which is why people began to call the sweets after him. Two things about this recipe...

• sugar, butter, fattening... Really fattening. So, I am going to dedicate this post to one of my favorite bloggers, Penny from Lake Lure Cottage Kitchen. Penny just signed up for Weight Watchers and announced that to the world yesterday. Everything in moderation is what you will learn, and I wish you luck... sorry about this post.
• Next, you need to stir constantly for about 10-15 minutes. Your arm will get a workout. Learn to be ambidextrous. . Hook up your iPod and pick your playlist accordingly. I played Elvis. "Teddy Bear" and "Viva Las Vegas" worked perfect to get me in the rhythm. Unfortunately, at the key 10 minute mark, the slower "Love Me Tender" started. Much harder to keep rhythm.

Go ahead, hit play on this and imagine yourself stirring away while you read the recipe...



Mise en Place (assemble your ingredients)

1 1/2 Cups Sugar
3/4 Cup Light Brown Sugar packed
1/2 cup Milk
6 Tablespoons Butter
1 1/2 cups Pecans
1 Tablespoon Vanilla

Combine all ingredients in saucier pan over medium heat and bring to a softball stage (240 degrees) while stirring constantly.

Stir until mixture thickens, becomes creamy and cloudy and pecans become suspended.

If you have never made pralines before, take a close look at the shot on the left (early stages of cooking), and the shot on the right (when the mixture is done cooking). It is a little lighter in color, but you can see on the spoon that the mixture has thickened.

If you double click the images, the magic of the Internet will make the photos much larger for easy comparison.

Spoon out on buttered wax paper or parchment paper. Be sure to buffer with a newspaper, as hot wax will transfer to whatever is beneath. Work VERY fast, as the candy will harden quickly.

Personally, I prefer the classic Praline in the recipe above. But some folks like chocolate pralines.

Once I had 4/5ths of the batch spooned out, I just added a few chocolate chips to the mix. You can see that this addition cooled the mixture a great deal. So, instead of the thick smooth look of the earlier pralines, they came out thicker and more cookie like look.

Here they are side by side... The look was a little off, but they tasted just FINE!

GOOD EATS, and perfect for the party. You can make ahead, but they are by far best if served fresh. Maybe if you have little interest in the actual game, you could start them at the beginning of the second quarter so you can serve them fresh and a little warm at the 2 minute warning.

GEAUX SAINTS....

Cajun JAMBALAYA New Orleans Classic

Continuing my ALL THINGS NEW ORLEANS recipe posts in anticipation of the Saints appearance in the Superbowl, the CLASSIC Cajun Jambalaya is a wonderful recipe to perfect. Everything is made in one pot, can be easily adapted to a crock pot. Only moderately spiced, but can be easily individually kicked up a notch with hot sauces and spices to taste at the table.

This recipe is one that I learned during my visit to the New Orleans School of Cooking. By far, it was the most popular of the main course recipes I learned during my trips to New Orleans. Easy Peasy, so lets get to it.

Mise en Place (first, assemble your ingredients)

1/2 cup oil (divided)
2 pounds Chicken boned, cut into 1 inch cubes..
2 pounds Andouille Sausage, cut into 1 inch slices
......Save 1/2 pound to grill and use as accents
4 cups Onion
2 cups Green Pepper
2 cups Celery
3 Tablespoons Garlic
5 cups Chicken Stock
4 cups Long Grained Rice
1/4 cup Cajun Spices
1/2 cup Green onion
2 cups tomatoes (optional)

Cooked Rice

• In a large sauce pan, Season and brown Chicken in 1/4 cup oil. Add sausage to pot and saute with the chicken.
• Optional - For brown Jambalaya, add heaping tablespoon of Brown Sugar to your roux just before adding vegetables (see next step), for red, add Paprika for color
  
• In a large stock pot , make a roux with equal parts 1/4 cup oil and flour. It is VERY important to start with a clean pan. It must be free of food particles to make a successful roux. Add vegetables and later garlic to roux and stir continuously until vegetables reach desired tenderness.
• Add Chicken and sausage to vegetables, continue to stir for about 5 minutes.
• Gradually stir in stock and Cajun seasonings. Bring to boil
  
• For red Jambalaya, add 1/4 cup paprika and you can substitute 1/2 the stock for 1/2 tomato juice or V-8 juice.
• Add rice, DO NOT STIR, but push gently on rice to get it under liquid and return to boil
• Reduce heat to simmer, cover and cook for 25 minutes. DO NOT OPEN POT, DO NOT STIR.
• While the pot is cooking, slice 1/2 pound Andouille Sausage and fry in sauce pan till pretty char marks appear.
  
• After 25 minutes, turn rice from top to bottom, mix meat and rice evenly. There may be some burnt bits on the bottom, but that is FILLED with flavor, and should be mixed in as well/
  
• Dish it up, add sausage and green onions as accent.
• Have Hot sauce and additional seasonings available for people who want to taste the Cajun experience to their fullest.

TALK ABOUT GOOD!

So, who's having a Superbowl party???

What's on your menu???

...

Brie en Croûte ala ARNAUD's RESTAURANT COOKBOOK

Still blogging recipes I made for my Foodbuzz 24,24,24 Mardi Gras in the Cul de Sac party. And BTW, if you have a Foodbuzz account, click the blue words above, go and "vote" for my meal. I think it is just a popularity context and doesn't rally mean anything, but right now, some one's SPAM meal is beating my 13 course Cajun dinner... Just pointless pride on my part, but still, I mean ...come on... SPAM!

This recipe is a slight adaptation of one from a recipe published in the Arnaud's Restaurant Cookbook (yes, the very one I am giving away, click on the photo to the right to get the details on how to enter). The only change I made was to make the pastry a little smaller... about three bites worth. I was serving 13 items, so no need to gorge... even with this menu, portion control ruled.

en Croûte is just a fancy French name for "in crust". So literally, this recipe is Brie cheese in a crust.

Puff Pastry... Man up, make your own. I did, click HERE to see how I do it. This is the third time I have made my own PP, and it is much easier than you think. It is a little time consuming, and takes advance planning (make a day or a week ahead of time). Total hands on is only about 30 minutes (5 minutes work every hour, but 6-8 hours sitting in the fridge in between those 5 minutes). Or, buy the pre-packaged if you must.

Here's what I did.... As always, Mise en Place (assemble your ingredients)

1 batch of my Puff Pastry recipe, or two sheets of the frozen version
4 TBS Butter
1/2 cup Pecans
8 ounces Brie
1 cup Brown Sugar
1 Egg beaten.

OK, I made 12 of the bite sized appetizers you see in the photo above. The actual recipe I am going to give you makes only 4. So, it is adaptable to make them smaller for a larger party, or "normal" (large) for a party of 4.

I made my Croûte square, and formed into round shapes, but any shape can be used (heart shaped for Valentine's Day). Make a template of cardboard or use a round cookie cutter. Make one set, and then make a second set 1/2 inch larger all around to accommodate the drape of the cheese.

Lay out your pastry. Cut into desired shapes. Put a portion (1/4th or 1/12th) of the Brie in the center of the smaller halves of the pastry.

In a small bowl, beat 1 egg to be used as a wash to help seal the dough around the cheese and pecan/sugar mix.

In a saucepan, melt the butter over medium low heat. Add the pecans and saute until softened (about 5 minutes). Add the brown sugar and mix. Yes, you are making a soft praline for the center. Remove from heat, you do not want this too hot.

Preheat oven to 375 degrees

Work quickly at this point. Pull up the edges of the puffed pastry making a cup around the cheese. Add a tablespoon of the brown sugar mixture and 2 or 3 of the pecans. Use a brush to coat the edges of the cup, and cover with the second larger sheet of pastry. Again, use the egg wash to secure the edges. Take a toothpick and work a couple holes in the top to release steam so the pastry does not split.

I always try to add an accent on the top. In this case, if you look close, you will see a little boat on the top of each. Don't worry if you don't, none of my guests noticed either. It just looks prettier if you have something on the top. Little mini cookie cutters work great for this. Again, brush these with the egg wash.

Bake for 20 minutes until the pastry is golden brown.

And not just a little bit good, these were OUTSTANDING good. Sweet from the Sugar, a little nutty from the pecan, with the melted Brie mixed in. A wonderful combination.


this may be too fancy for a Superbowl party. But if you are having a sit down dinner, these make a terrific appetizer. Superbowl, Mardi Gras or just because it's Tuesday!

And thanks to all the folks who left comments about our upcoming US Virgin Islands adventure. We are in the process of hunting down lodging. I think we have a spot, an apartment inside a 1700's Dutch mansion that has a grill and garden for my use. We are just waiting for the final word on housing allowance and per diem before we make a commitment.

Shipping is certainly an option, and we will probably ship a few things. best "value" in shipping is a priority mail flat rate box (foreign country, but still kind of United States) for $14.50. Still don't think i will be getting my Kitchenaid there. But I can get my entire wardrobe of Speedos in one box, with enough room for a couple of pairs of my wife's shoes.

NEW ORLEANS/CAJUN Superbowl Party Ideas and a Virgin Islands Update

OOPS, I was just a tad over enthusiastic yesterday about my announcement, and I implied that I was moving to the US VIRGIN ISLANDS on a permanent basis. Actually, it is for a guarantee of 6 months, and possibly longer, but it is not an open ended commitment.

My wife has been given the opportunity for a temporary job transfer. I am coming along as the unemployed beach combing spouse (think Moondoggie). It is the best of both worlds, being allowed to "visit" the island for an extended length of time, get to know the local community and for me, the cuisine, but at the same time, we have the knowledge that we are not permanently leaving family, friends and the life we love. It is a great deal for her, but a better deal for me!

I went out yesterday, shopping for a new thong swim suit, but was not able to find one to fit. So I bought a new pair of sunglasses instead. Somethings I will just have to wait til we get on site to prepare.

It does beg an interesting question we are having (read fight when I say question)...

I have a pretty well stocked kitchen for my cooking needs. Kitchenaid mixer, great professional set of pots and pans, Quisenart, mini-chopper, knives and my beloved smoker and grills... What can I fit in a suitcase to take that are MUST HAVE items. We will be moving into an apartment, with limited amounts of cooking supplies furnished. We have been warned that anything we buy on the island will be very expensive, so bring full bags. We will be taking only 4 suitcases between us, and weight considerations will prevent the Kitchenaid from being packed (I wonder if it will fit in a carry on?). All I really need are a couple pairs of shorts, couple swimsuits, dozen t-shirts and sandals. The rest of my 2 bags should be cooking utensils. Am I right... Come on ladies, back me up, it makes sense... Right???

My wife's concern is how many pairs of shoes she can pack. Since she has to dress professionally (for the islands anyway), shouldn't I just get one bag and her three?

Who will win this fight... er, I mean discussion???

Oh well, that's our discussion and we have a couple weeks to work that out.

And one request from me to my foodie buddies... If any of you have FOODBUZZ accounts, would you take a moment and look over the other 24-24-24 postings that were done this week. They are all on one page for easy viewing. There is a place for you to "BUZZ" and "VOTE" and "VIEW" each dinner. Great ideas all, but i am just competitive enough to wonder why the Spam dinner has a higher BUZZ rating than my Cajun dinner... I mean come on???

So, click HERE for the 24-24-24 dinners and BUZZ and VOTE for me, at least til I am more popular than Spam.

OK... As promised, here is an overview of potential SUPERBOWL party foods you might want to consider... Let me know if you are hosting a party and you need any advice on any of these dishes. the Saints in the Superbowl... Come on, that DEMANDS a Cajun themed meal!

DESSERTS

Pina Colada BREAD PUDDING
With a Whiskey Sauce

OMG... Do not miss this dessert. Rich, thick, gooey and it just SCREAMS Cajun Country. I took a standard bread pudding, added white chocolate chips, crushed pineapple, pecans and coconut to make the taste of a Pina Colada translate to this bread pudding. It is easy to make ahead, and would be HIGHLY RECOMMENDED for a party. I made a gust post of this recipe at Tamy, my blogger buddies site, 3 SIDES OF CRAZY. Click on the photo to follow the link to here site and the posting.

MARDI GRAS KING CAKE

This will be the easiest recipe for you to recreate... Get one sent to you mail order! A terrific asset for your party would be The CAJUN GROCER website. They offer many different fillings in the classic King Cake look. What could be easier, order up a King Cake and wait for all the compliments... They will roll in with the good times, HIGHLY RECOMMENDED for a party. Click on the photo to the right for a link to the CAJUN GROCER website. Especially if you are looking for an easy party, they will provide everything from beads to a Turducken to this dessert!

PECAN PRALINE LACE COOKIES

OK, this is a small cheat, as aside from the taste of these cookies, they are not really Cajun. But, they taste so much like a New Orleans praline that I am including it here. They are wonderful cookies, and I advertised them as the best cookies I have ever eaten... AND THEY ARE! Click the photo on the left for the recipe, and you will be thrilled. HIGHLY RECOMMENDED for a party.

BANANAS FOSTER

Again, perfected in the restaurants of New Orleans, this is a wonderful dessert because of the Panache factor of serving this FLAMBE! The post I did has me making it on my grill, but it is the exact same procedure on the stove top. Slightly dangerous, but it is my wife's favorite dessert. It is a little scary to ponder burning anything at a Superbowl party, but it would make your event spectacular! Click the photo for a link to the post, and keep a fire extinguisher handy! Considering the circumstances, I would only recommend this if you are having a sit down dinner. Serving flaming anything while moving about is not recommended.

MAIN COURSE

RED BEANS AND RICE

NO Cajun themed party would be complete without it. And this recipe is incredible. I took it from Alton Brown's Foodnetwork TV series, GOOD EATS. It takes a bit of advance planning, as you pickle a pork shoulder for the meat. BUT, it is soooo worth it. It is also a recipe that can be made in advance. In fact, it is better the second day when all those flavors have a chance to meld. I guest blogged this at OUR KRAZY KITCHEN. You can click on the photo to the left to get to the site! HIGHLY RECOMMENDED for a party.

MUFFALETTA Sandwich

A true New Orleans original. Easy or complicated, as I have a recipe for the olive spread that is at the center of the taste of this classic. Or, buy the appropriate bread, the cold cuts and a prepackaged jar of Muffaletta spread and you have a classic in minutes. I made a guest blog of this sandwich at my buddy's blog, Min of THE BAD GIRL's KITCHEN. Cut the sandwich into appetizer finger-food size wedges and this is HIGHLY RECOMMENDED for a party. Click on the photo to get to the recipe.

ALLIGATOR ETOUFFEE (Could also use shrimp for this recipe) Really and truly, give your party something to talk about. Alligator cooks a lot like shrimp, so give it a shot. If your local store does not stock alligator, when you order your king cake from the The CAJUN GROCER website, order up a little alligator to go with it. Click on the photo to see the recipe for Alligator (shrimp) creole (etouffee). You will need to scroll down a ways, but it is there. I like to have something unique at a party, so this is indeed HIGHLY RECOMMENDED for a party.

SHRIMP STUFFED CHICKEN BREAST

Another easy recipe for you to recreate... Get one sent to you mail order! A terrific asset for your party would be The CAJUN GROCER website. They offer many different ready to heat and serve main dishes. What could be easier, order up a stuffed chicken and wait for all the compliments... They will roll in with the good times, HIGHLY RECOMMENDED for a party. Click on the photo to the right for a link to the CAJUN GROCER website. Especially if you are looking for an easy party, they will provide everything from beads to a King Cate to this one stop meal!

FRIED TURKEY

Sure, it may look black and burnt (I used a honey brine, so the sugars caramelized and the color is black), BUT, the turkey was amazing. Moist, tender, and an incredible flavor. The technique originated in Cajun country, and it makes a great centerpiece to the party. Crack her open and let people graze. You need lots of extra cooking apparatus, but once you own it, you will want to make this again and again. HIGHLY RECOMMENDED for a party. Click on the photo to the right for a link to the recipe I used.

The world famous TURDUCKEN
A duck, wrapped in a chicken, wrapped in a turkey!

Get one sent to you mail order! Bake or Smoke it and your party will be the talk of the neighborhood. I made one for Thanksgiving, and everyone still mentions it! A terrific asset for your party would be The CAJUN GROCER website. What could be easier, order up a TURDUCKEN and wait for all the compliments... They will roll in with the good times, HIGHLY RECOMMENDED for a party. Click on the photo above for a link to my post on the birds, and then head to the CAJUN GROCER website to order one.

SOUPS/APPETIZERS/SIDE DISHES

CREOLE SHRIMP AND ARTICHOKE SOUP

This is an amazing soup, rich, thick and filled with flavor. If you are having a sit down super prior to the game, I would highly recommend this soup. Honestly, nothing better. BUT, for most parties, I do not recommend soup. Too labor intensive, and is best served fresh. It just is not as good if you let it sit for awhile. I love it, but NOT RECOMMENDED for a party. For the recipe, click on the photo to the left.

CAJUN SHRIMP

Now these little beauties can be served as is, or feel free to make some rice or risotto and serve them over that. I am cheating a little, as I am giving you a link to a recipe that calls for JERK spices. Just substitute one of the standard prepackaged Cajun spices sold in any store. Click the photo to the right to get to my post on shrimp! These are easy and fast to make. Have a distinctive and powerful taste. HIGHLY RECOMMENDED for a party.

CAJUN CORN CASSEROLE

Any vegetarians coming to the party??? This is a great side dish recipe to have for them. And very easy. Just some corn muffin mix, corn and seasoning. Click the photo to the left to get to my original post. It may need a little dressing up to make it party worthy, maybe plate with a few of the Cajun shrimp, but it is important that you have a vegetarian option available for party goers, so HIGHLY RECOMMENDED.

CAJUN SAVORY Onion/Mushroom VEGETARIAN BREAD PUDDING
Again, this is another terrific idea if you have any vegetarians attending your party. This was highly well received when I made it. The tastes all blend very well, and it is a crowd pleaser. Go ahead and click on the photo for the link to the posting. It is important that you have a vegetarian option available for party goers, so HIGHLY RECOMMENDED

DRINKS

SWEET TEA

It is NOT the same as your sun tea or regular tea with sugar added. Called the house wine of the south, Sweet Tea has a unique taste. My Blogging friend MARY from Deep South Dish allowed me to guest post a terrific recipe, which you can find by clicking on the photograph to the left. Sweet tea would be a terrific choice to serve as a non-alcoholic beverage. It is a great authentic recipe, HIGHLY RECOMMENDED.

HURRICANES

Now this drink just screams NEW ORLEANS. 3 kinds of rum, pineapple and orange juice, they are very, very tasty. I like that they can be made in advance by the pitcher full. I also adjusted the recipe if you would like to make them one at a time. I change the classic recipe just a tad, by adding coconut rum instead of white rum. But the look is very authentic. If you rush out to Goodwill stores, you should be able to find Pat O'Brien hurricane style glasses to serve them in, but that is not necessary to the taste. HIGHLY RECOMMENDED. Again, Mary let me guest post this recipe on her site, Deep South Dish and you can find that recipe by clicking on the photo to the right

SAZERAC COCKTAIL

This is my favorite cocktail. When I am in New Orleans, I drink as many as I can in as many places as I can. they are rarely offered outside of the area. Very authentic, but honestly... Pick another drink. I don't really recommend them for a party. They are an acquired taste, VERY STRONG (@80% Rye Whiskey). NOT RECOMMENDED for a party. For the recipe, click on the photo to the left.

I have a million things to do in the next few days, but I plan to keep posting each day...

and as a reminder...

I got my love of New Orleans from several vacations I have taken. This last year, I had such an incredible n ight of fun at Arnaud's restaurant. The good folks at Arnaud's are helping to make my party memorable with a give away... A copy of their cookbook. Double click the photo of the cover to the right to learn how to enter this wonderful freebie contest!

A MINOR ANNOUNCEMENT that will change my life forever

First up... The minor announcement -

I am leaving god's country (Kansas) I am moving to the
United States Virgin Islands
in about three weeks. I just found this out for sure an hour ago,
so details to follow as we figure them out.
but the blog will continue. I still have to eat, even in paradise.

But, more important than my minor little life changing experience, THE NEW ORLEANS SAINTS ARE PLAYING IN THE SUPERBOWL. You know that Superbowl parties are being planned as we speak. And with a city with such a glorious history of food, the buffet is going to be centered around the glorious Cajun food of the area. I have made no secret of my love of the cuisine. I have made several posts of the food I have cooked (not the least was yesterday's 24,24,24 FOODBUZZ party post)! So, today's post is going to be an overview of all the things I have cooked with links. I will also add a few comments on how easy the dish is to make, and how appropriate for a party they would be.

DRINKS

SWEET TEA

It is NOT the same as your sun tea or regular tea with sugar added. Called the house wine of the south, Sweet Tea has a unique taste. My Blogging friend MARY from Deep South Dish allowed me to guest post a terrific recipe, which you can find by clicking on the photograph to the left. Sweet tea would be a terrific choice to serve as a non-alcoholic beverage. It is a great authentic recipe, HIGHLY RECOMMENDED.

HURRICANES

Now this drink just screams NEW ORLEANS. 3 kinds of rum, pineapple and orange juice, they are very, very tasty. I like that they can be made in advance by the pitcher full. I also adjusted the recipe if you would like to make them one at a time. I change the classic recipe just a tad, by adding coconut rum instead of white rum. But the look is very authentic. If you rush out to Goodwill stores, you should be able to find Pat O'Brien hurricane style glasses to serve them in, but that is not necessary to the taste. HIGHLY RECOMMENDED. Again, Mary let me guest post this recipe on her site, Deep South Dish and you can find that recipe by clicking on the photo to the right

SAZERAC COCKTAIL

This is my favorite cocktail. When I am in New Orleans, I drink as many as I can in as many places as I can. they are rarely offered outside of the area. Very authentic, but honestly... Pick another drink. I don't really recommend them for a party. They are an acquired taste, VERY STRONG (@80% Rye Whiskey). NOT RECOMMENDED for a party. For the recipe, click on the photo to the left.

SOUPS/APPETIZERS/SIDE DISHES

CREOLE SHRIMP AND ARTICHOKE SOUP

This is an amazing soup, rich, thick and filled with flavor. If you are having a sit down super prior to the game, I would highly recommend this soup. Honestly, nothing better. BUT, for most parties, I do not recommend soup. Too labor intensive, and is best served fresh. It just is not as good if you let it sit for awhile. I love it, but NOT RECOMMENDED for a party. For the recipe, click on the photo to the left.

CAJUN SHRIMP

Now these little beauties can be served as is, or feel free to make some rice or risotto and serve them over that. I am cheating a little, as I am giving you a link to a recipe that calls for JERK spices. Just substitute one of the standard prepackaged Cajun spices sold in any store. Click the photo to the right to get to my post on shrimp! These are easy and fast to make. Have a distinctive and powerful taste. HIGHLY RECOMMENDED for a party.

CAJUN CORN CASSEROLE

Any vegetarians coming to the party??? This is a great side dish recipe to have for them. And very easy. Just some corn muffin mix, corn and seasoning. Click the photo to the left to get to my original post. It may need a little dressing up to make it party worthy, maybe plate with a few of the Cajun shrimp, but it is important that you have a vegetarian option available for party goers, so HIGHLY RECOMMENDED.

Come back tomorrow and I will have a review of my Main courses and desserts...

I have a million things to do in the next few days, but I plan to keep posting each day...

and as a reminder...

I got my love of New Orleans from several vacations I have taken. This last year, I had such an incredible n ight of fun at Arnaud's restaurant. The good folks at Arnaud's are helping to make my party memorable with a give away... A copy of their cookbook. Double click the photo of the cover to the right to learn how to enter this wonderful freebie contest!