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From Serious Eats

Cook the Book: 'Summer on a Plate'

My parents first off...then (don't laugh), my inspiration was Justin Wilson and Leah Chase but we're talking a long time ago. Can't tell I'm Southern gal, can ya? Nowadays, Ina, Paula, Bobby, Mario...Can't name them all. Thanks Food Network!

From Serious Eats

Cook the Book: Grill Every Day

Filet mignons topped with blue cheese/garlic butter, baked potatoes and grilled asparagus!!!!! I may be starting early.....

From Talk

Flan anyone?

Hola! Thanks for your help! Now to decide which to use.....

From Serious Eats

One Trick Pony Restaurants

"Garlique's", everything with garlic. Appetizers, soups and main dishes... I'll just bet some creative minds out there would have some dessert ideas too! Maybe baked apples/pears with a melted garlic cheese...

Lemons is a good one too!

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Flan anyone?

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Summer on a Plate'

My parents first off...then (don't laugh), my inspiration was Justin Wilson and Leah Chase but we're talking a long time ago. Can't tell I'm Southern gal, can ya? Nowadays, Ina, Paula, Bobby, Mario...Can't name them all. Thanks Food Network!

From Serious Eats

Cook the Book: Grill Every Day

Filet mignons topped with blue cheese/garlic butter, baked potatoes and grilled asparagus!!!!! I may be starting early.....

From Talk

Flan anyone?

Hola! Thanks for your help! Now to decide which to use.....

From Serious Eats

One Trick Pony Restaurants

"Garlique's", everything with garlic. Appetizers, soups and main dishes... I'll just bet some creative minds out there would have some dessert ideas too! Maybe baked apples/pears with a melted garlic cheese...

Lemons is a good one too!

From Serious Eats

One Trick Pony Restaurants

"Garlique's", everything with garlic. Appetizers, soups and main dishes... I'll just bet some creative minds out there would have some dessert ideas too! Maybe baked apples/pears with a melted garlic cheese...

Lemons is a good one too!

From Talk

Storing Onions in Pantyhose?

I like to use them for vidalia onions that we can't get all year round in Louisiana.

From Talk

Sauces: All I want is a good remoulade recipe

Galatoire's is wonderful but if you want another version just as good, here's is Commander's Palace, also from New Orleans:

1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled

1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.

2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.

From Talk

Have Cointreau. Now What?

Thanks Cybercita! I bought some red and white heart-shaped ramekins for Valentine's Day but had not decided what to do with them....... I will now wonder no more... The Strawberry Pots de Creme will work out perfectly... Thanks again!!!

From Serious Eats

Cook the Book: 'Summer on a Plate'

Congrats to our winners, gillsnthrills, laralin2266, pwhite98270, tcjanes, and Sisterrae. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!

From Serious Eats

Cook the Book: 'Summer on a Plate'

I think the ghost of Julia Child will be with most of us, whether or not we recognize it, and these days, I love watching the Iron Chefs.

From Serious Eats

Cook the Book: 'Summer on a Plate'

I like Paula Deen because most of her recipes are similiar to my Mom's southern style.

From Serious Eats

Cook the Book: 'Summer on a Plate'

Rachael Ray is my mentor. She has several T.V. shows and a magazine and she does it all in 30 minutes. Thanks for the contest. I would love to win that book.

From Serious Eats

Cook the Book: 'Summer on a Plate'

My mentors are all of those wonderful people who frequent farmers markets and cook simple, fresh, wonderful food for their families. The people in Italy have the right idea, they cook what is best, what is fresh and then share and enjoy their wonderful cuisine with those they love. Truly the way to live and enjoy life!

From Serious Eats

Cook the Book: 'Summer on a Plate'

My mother - absolutely! She taught us to be fearless in the kitchen and I still call her sometimes when faced with an unfamiliar cut of meat on sale.


I did learn from Julia Child and other TV chefs over time, but without the give-and-take of a true mentoring relationship, I can't count any of them.

From Serious Eats

Cook the Book: 'Summer on a Plate'

my first food mentor was my dad. He loved to cook and I learned why he loved to cook while helping him in the kitchen. everything was an adventure. Now i just love paula deen. I love southern cooking.

From Serious Eats

Cook the Book: Grill Every Day

Thank you for participating, and congratulations to our winners:

evaviolet
misaacmom
reddon30
jelybene
parkrangerolivia

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: Grill Every Day

grilled tube steaks (hot dogs, brats, nilgai sausage) and potato salad

From Serious Eats

Cook the Book: Grill Every Day

Burgers on the grill and peach pie for dessert

From Serious Eats

One Trick Pony Restaurants

Definitely peanut butter. I, too, have eaten at Peanut Butter & Co. in New York (and LOVED it), but I'd love to have a more upscale restaurant and definitely an even larger menu than they currently do. Peanut butter can be used in so many ways - from sweet to savory, appetizers to dessert, Latin American to Thai flavors, and just about everything in between.....

From Serious Eats

One Trick Pony Restaurants

Oh my gosh - a garlic restaurant! Brilliant!

eatorama - ever heard of "Cheeburger Cheeburger"? They do something like that, with all the crazy toppings & whatnot. Give 'em a google search sometime, check out the website. We got one in LR about a year ago (or so), but... honestly... when I went there it was all hype and not a lot of delivery.

From Serious Eats

One Trick Pony Restaurants

@johnfred--you made me think about a sauce I haven't made in a long time--vanilla bean burre blanc. The vanilla bean is opened and added into the cream and vinegar when they are reduced. Then you remove the bean and proceed as usual.

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