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| << March15, 2003 - Cajun Cooking |
March16, 2003 - Cajun Cooking >> |
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Hi y'all! It's shaping up to be a great day with lots of sun! Georgette and the gang are out and about having a great time. Guess who is stuck here doing the cooking? :o) ***************************************** Enjoy todays recipe and great product offers! ***************************************** Mesquite Bean Pods Mesquite pods are used like mesquite wood chips but impart a much richer more rounded flavor than traditional wood chips. Just use about a handful (2 to 3oz) over a hot grill, gas or charcoal. The flavor is incredible! International Orders Welcomed! Canada, Mexico, Europe, Asia, Central & South America, Africa, Australia, New Zealand, Iceland, Greenland, etc. http://www.1automationwiz.com/app/aftrack.asp?afid=69755 Or just click here ***************************************** This is a yummy recipe using the above Mesquite Bean Pods above. Thanks Jim! Chilled Mesquite Smoked Salmon 1 to 2 lbs Salmon, Filet 1-1/2 to 2 oz. Mesquite BeanPods?„? 1/2 teaspoon Salt (Optional) 1/2 teaspoon Fresh Cracked Black Pepper 2 Tablespoons Olive Oil Preheat grill to medium-high Soak BEANPODS in water for 10 to 15 minutes Rub olive oil onto salmon then sprinkle with salt When grill is hot add mesquite BEANPODS. If you're using an electric or gas grill, using a pie tin or some other container for the bean pods makes it much easier to clean up. When bean pods begin to smoke place salmon onto grill. Cook for about 6 to 7 minutes on each side. Place salmon onto serving platter and put into refrigerator until well chilled. Serve with assorted crackers, cream cheese and lemon. ***************************************** New Orleans Style Shrimp Creole 1 lb. Shrimp cleaned and cooked 3 Tbsp. Butter 1 cup chopped onion 1/2 cup diced celery 1 clove garlic, fine cut 1 tspn. Salt 1/4 tspn. Pepper Pinch each rosemary, paprika Thyme 1/2 tspn. Dried parsley 1 tbsp. Sugar 1/4 tspn crushed red pepper, optional 2 cups canned tomatoes 3 cups hot cooked rice Saute onion, garlic, and celery in melted butter until tender. Add seasonings, sugar, parsley, hot pepper, and tomatoes. Bring to boil: reduce heat and simmer thoroughly. Server over rice 4 servings or 2 large servings ***************************************** Todays Tip: You can use lifesavers to hold candles on a cake...kids just love them, and so do the big kids! ***************************************** We hope you enjoyed today's newsletter. ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ Or just click here ***************************************** Dont forget to update our email address: cajuncookrecipes@aol.com ***************************************** |
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