cajunanne’s Profile
Recent Comments
Cook the Book: Grill Every Day
Filet mignons topped with blue cheese/garlic butter, baked potatoes and grilled asparagus!!!!! I may be starting early.....
Flan anyone?
Hola! Thanks for your help! Now to decide which to use.....
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!
See more comments by cajunanne »
Recent Posts
See more posts by cajunanne »
Recent Favorites
cajunanne hasn't favorited a post yet.
Recent Polls
cajunanne hasn't answered any polls yet.
Recent Quizzes
cajunanne hasn't taken any quizzes yet.
Recent Comments | Response to Comments
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!
Cook the Book: Grill Every Day
Filet mignons topped with blue cheese/garlic butter, baked potatoes and grilled asparagus!!!!! I may be starting early.....
Flan anyone?
Hola! Thanks for your help! Now to decide which to use.....
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!
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!
Storing Onions in Pantyhose?
I like to use them for vidalia onions that we can't get all year round in Louisiana.
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.
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!!!
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!
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.
Cook the Book: 'Summer on a Plate'
I like Paula Deen because most of her recipes are similiar to my Mom's southern style.
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.
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!
Cook the Book: 'Summer on a Plate'
Definitely my mom!
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.
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.
Cook the Book: 'Summer on a Plate'
My Italian Grandmother
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.
Cook the Book: Grill Every Day
grilled tube steaks (hot dogs, brats, nilgai sausage) and potato salad
Cook the Book: Grill Every Day
Burgers on the grill and peach pie for dessert
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.....
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.
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.
One Trick Pony Restaurants
Pizza! oh...i guess its been done.
Recent Posts
Recent Favorites
cajunanne hasn't favorited a post yet.
Polls
cajunanne hasn't answered any polls yet.
Quizzes
cajunanne hasn't taken any quizzes yet.
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!