Does Any-one Know Some Traditional Cajun Christmas Receipts?

February 23, 2010 by  
Filed under Cajun Food FAQ

My extended family has decided on a Cajun Christmas??? I do a lot of spicy sea food Cajun food but am looking for something really different. I’m a good cook so it doesn’t have to be too easy but it will need to travel well and/or reheat well thanx in advance

Does Anyone Know Of Any Restaurants In Sacramento Where You Can Get Food Like You Get In Louisiana?

February 17, 2010 by  
Filed under Cajun Food FAQ

I love Cajun food and crawfish and I’ve never been able to find a local place. I always thought that Louisiana was one of 2 states with the best food.
Any help here would be great.

What Is Tuscan Food, I Mean Where Does It Come From?

February 15, 2010 by  
Filed under Cajun Food FAQ

What nationality is Tuscan. I got a tuscan pizza from Wal Mart and it was delicious and some TV dinners that said Tuscan.
Also some cookies that had that on them.
Everyone here likes cajun food , I hate the taste of cajun.
If it says cajun I know not to buy it. That I know comes from Louisianna. I like Mexican food the best, but where is this food from Tuscan.

What Does Cajun And Creole Foods Consist Of? Is It Good?

February 8, 2010 by  
Filed under Cajun Food FAQ

I love spicy foods, i want to know if Cajun food is good and spicy..

Does Anyone Know Some Good Cajun Food Recipes?

February 7, 2010 by  
Filed under Cajun Food FAQ

Spareribs with Mustard Sauce
Ingredients
10 lb Spareribs
1 c Salt
1 c Cumin
1 c Black Pepper
1/3 c Cayenne Pepper
1/3 c Minced Garlic
1 c Brown Sugar
1/3 c Ground Horseradish
1/3 c Yellow Mustard
1/4 c White Wine
1 c Honey
Instructions
Dry Rub Seasonings:
Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard:
Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months.
Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min)

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