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Archive for the ‘Cajun & Creole’ Category


Eggs Pontchartrain

8 English muffins, split 16 slices bacon 32 oysters, shucked 16 ounces buttermilk Flour and cornmeal for breading Creole seasoning Oil for deep-frying 16 poached eggs Finely chopped flat-leaf parsley Tasso Hollandaise sauce 6 egg yolks 1 tablespoon fresh lemon juice 1/2 teaspoon salt Dashes of Tabasco sauce, to taste 2 tablespoons water 3 sticks [...]

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Couche Couche

A very old-time, traditional breakfast, couche couche is the Cajun version of fried cornmeal mush. 1/4 cup oil 2 cups yellow cornmeal 1-1/2 teaspoons salt 1 teaspoon baking powder 3/4 cup milk 3/4 cup water Heat the oil in a heavy pot or preferable a cast iron dutch oven. Mix the dry ingredients, then add [...]

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Corrine Dubar’s Sweetbreads Madeira

This is a simple but elegant dish from the late, lamented Corinne Dunbar’s Restaurant, once a bastion of 19th Century Creole elegance. 1-1/2 pounds veal sweetbreads, cleaned 1 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 eggs, lightly beaten 1 stick (4 ounces) butter 1/2 cup Madeira wine Brown sauce: 1-1/2 [...]

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