Browsing All posts tagged under »Cajun«
Pork & Beans
Pork and beans has been a classic staple as a culinary dish in its own right. The recipe for typical American pork and beans varies considerably, but generally consists of navy beans stewed with pork or rendered pork fat. Although the time and place of the dish’s invention is unclear, it was well established in […]
Spoonbread & Strawberry Jam
May 6, 2011
Some say that cornbread is the “cornerstone” of Southern United States cuisine. It is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely steamed, often flavoured with chillies, cheese, onions and sweet corn kernels. Cornbread can also be baked into corn cakes. […]
Gumbo….A Soul Food Odyssey
July 30, 2010
Gumbo is a stew and/or soup which originated in the South Louisiana area. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, […]
Blackened…
October 10, 2009
Blackened Cajun Shrimp Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. This process of blackening also increases the intense flavouring of the spice mixture. I love spicy food and I love trying […]
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
September 4, 2012
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