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| << March31, 2003 - Cajun Cooking |
April03, 2003 - Cajun Cooking >> |
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Hi y'all! Thanks so much to everyone who responded to my question! Even I don't even know how long it's been! I was very happily surprised to see that so many have been with us for over a year! Thanks everyone for making us what we are today! I do remember that when I first started out, we had one subscriber, ME! Now we have over 6000! That's wonderful! :o) ***************************************** Wow! Jim sure outdone himself on this recipe using the mesquite meal! Georgette went quackers over it and is getting everything together to start making it today! Guess who is coming for dinnner? Yep, Grady and Ditsy are on their way! :o) Thanks again Jim! Jim says: "This brand new recipe was adapted from a traditional Native American recipe. We named it ???Native American Blue Corn Bread.??? It reminded me of Polenta and then I realized that ???Corn??? is Native to the Americas! So, polenta was itself an adaptation brought from the ???New World.??? We really like our new recipe and we??™re sure you will too." ???NATIVE AMERICAN BLUE CORN BREAD.??? 1 qt Water 1/4 tsp Salt 1 1/4 c Blue cornmeal 1/4 c Classic Sonoran Mesquite Meal Olive Oil 1/4 Red Bell Pepper 1/4 Yellow Onion 1 Tbs. Chopped Garlic Bring water to a boil in a saucepan, add salt to taste, and whisk in the blue corn meal and mesquite meal. Lower the heat and stir the cornmeal for 10 minutes or until it tastes done. The coarser the meal, the longer it will take. Dice the green bell peppers and yellow onion and with a little olive oil and chopped garlic place in a sauté pan over medium heat. Sauté until onions are clear. Mix together and pour the corn meal onto a cookie sheet or into a bread pan and set it the refrigerator to cool for about 3 hours or so until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle a little red chili or paprika on top just before serving. This is cooked like polenta, molded in a bread pan, and then sliced and fried. It is delicious with a wonderful corn flavor with gorgeous purple-blue color. It's good with eggs and bacon, tomato basil salsa, or mushroom ragout with Gorgonzola cheese. In other words, it??™s good with just about anything. For more recipes like this one please visit: Cocina deVega.com. http://www.1automationwiz.com/app/aftrack.asp?afid=69755 Or just click here ***************************************** * COME CHECK OUT OUR PARTY SUPPLY STORE! We have party supplies for any event! http://partysupply.makesparties.com/catalog/template.php3?event=7 Or just click here ***************************************** ADVERTISE WITH US! We go that extra mile for you! We aren't happy until YOU are! http://www.cajuncookingrecipes.com/newsletteradvertising.html Or just click here ***************************************** 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 ***************************************** You now can easily change your email address with us, subscribe or unsubscribe at: http://www.cajuncookingrecipes.com/recipesandmore.html Or just click here ***************************************** Help us grow! Feel free to send this newsletter to someone you think may enjoy it. ***************************************** |
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