What did you cook or eat today (July 2021)?

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Lunch today is Pappardelle (unpacked :laugh:) with Saffron Champignon and Pancetta, then stuffed Champignon with prosciutto and scamorza

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Creole/Cajun meatloaf made with bulk fresh andouille and ground turkey. Glad I didn't let it cook the 2 hours like the recipe suggested. The 1 hour I let it cook was too much, should have checked at 45 minutes. It was a little dry, but tasted very good. You'd never know it had ground turkey in it, ate porky and meaty. Mashies and peas and carrots as sides.

Excuse the picture. I got a new phone and need to sit down and read the instructions for the camera obviously.
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Timenspace said:
As you mention Cajun, I recently stumbled upon an 'eating show' where I heard Cajun pronouced Cajun, as in June, and all until then, I thought it was Cahoon, like Hood...curious to the Cajun spices...what I got recently was a Carribean style cheese with Cajun spices...it did sound a bit over the top, but it is not too bad, industrial taste kind of...
Regardless, interesting to learn...
Click to expand...
If you get a chance to try Cajun spices on your own to prepare in a recipe, I don't think you will find them industrial tasting. They are lively, and can be spicy hot or not, depending. I love it!
 
Timenspace said:
As you mention Cajun, I recently stumbled upon an 'eating show' where I heard Cajun pronouced Cajun, as in June, and all until then, I thought it was Cahoon, like Hood...curious to the Cajun spices...what I got recently was a Carribean style cheese with Cajun spices...it did sound a bit over the top, but it is not too bad, industrial taste kind of...
Regardless, interesting to learn...
Click to expand...
JAS_OH1 said:
If you get a chance to try Cajun spices on your own to prepare in a recipe, I don't think you will find them industrial tasting. They are lively, and can be spicy hot or not, depending. I love it!
Click to expand...
See Recipe - Medtran49's gumbo z'herbes for a Creole/Cajun spice recipe. We keep a jar of it made up and ready to use. You can adjust the cayenne for spice heat tolerance as needed. If you don't want to make so much, just use teaspoons instead of tablespoons.
 
medtran49 said:
Creole/Cajun meatloaf made with bulk fresh andouille and ground turkey. Glad I didn't let it cook the 2 hours like the recipe suggested. The 1 hour I let it cook was too much, should have checked at 45 minutes. It was a little dry, but tasted very good. You'd never know it had ground turkey in it, ate porky and meaty. Mashies and peas and carrots as sides.

Excuse the picture. I got a new phone and need to sit down and read the instructions for the camera obviously.
View attachment 67096
Click to expand...

I've never seen, or even heard of bulk andouille. I know what it is by the name alone, but have never thought of such a thing. I learned something new.

I can also see the mix of andouille and ground turkey working, but you are right about the cooking time, IMO. Even with the fat of the sausage, ground turkey wants to go dry.

CD
 
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medtran49 said:
See Recipe - Medtran49's gumbo z'herbes for a Creole/Cajun spice recipe. We keep a jar of it made up and ready to use. You can adjust the cayenne for spice heat tolerance as needed. If you don't want to make so much, just use teaspoons instead of tablespoons.
Click to expand...

You really hit on a point about cajun seasoning. It is not about scorching your tongue, it is about great flavor and getting that cajun "sweat on the neck" kind of heat. It creeps up behind you and makes the back of your shirt wet. At least that is the cajun I learned to love in Port Arthur.

CD
 
caseydog said:
You really hit on a point about cajun seasoning. It is not about scorching your tongue, it is about great flavor and getting that cajun "sweat on the neck" kind of heat. It creeps up behind you and makes the back of your shirt wet. At least that is the cajun I learned to love in Port Arthur.

CD
Click to expand...
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