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PawPaw's or Cajun French Fries

These french fries are absolutely delicious.  My father, James Joseph Paul Daigle "invented" them and they are the best french fried potatoes you will ever  eat!

Bon Appetit!

Ingredients

3 red potatoes, washed, peeled and cut length-wise

1 quart of vegetable or corn  oil

black pepper and salt

Instructions

Fill a small cast iron or black iron pot 1/2 full with cooking oil.

Pack the cut potatoes tightly in the cold oil

making sure that the oil covers the potatoes.

Turn the heat on the high setting.

In a few minutes it will begin to bubble.

Lower the heat to the medium setting.

Move the potatoes gently around with a slotted spoon

so they will not bubble over.

When they are golden brown, remove and drain on paper.

Sprinkle immediately with black pepper and salt. 

Note: These potatoes will be crispy on the outside and soft on the inside and is in the Roux, Simple Cajun Recipes Cookbook on page 12.

Bon Appetit!

Bruschetta My Way

Ingredients

Garlic minced
Butter 1 cup
Small jar of Pesto
French bread sliced
Variety of olives (pitted)
Olive oil

Instructions

Peel and mince 8 toes of garlic
Melt butter and add garlic, simmer 5 minutes
Add one small jar of Pesto to the butter garlic
Food process the olives to a fine chop
Slice Garlic bread; place on foiled lined pan


Spread garlic pesto butter on the sliced french bread
Add olives
Drizzle with olive oil and bake at 350 degrees
until bread is browned

Bon Appetit!

Berry Cobbler

2 pints of strawberries
1 pint of blueberries
Sugar
1 TB cornstarch
3/4 cup of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk
1/2 tsp of vanilla extract
6 TB butter, melted

Preheat oven to 375 degrees

In a bowl combine all berries and 1/2 cup plus 2 tsp of sugar and the corn starch.  Set aside and let sit for 10 minutes.

In another bowl , mix flour, 1/2 cup sugar, baking powder and salt. 

In a third bowl stir egg, milk, vanilla and butter. 

Add dry ingredients. Stir well.

Place six ramekins on a foiled baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.

Bake 25 to 30 minutes, until tops are golden brown. Cool 5 minutes, top with confectioner's sugar and serve.

Susan's Mountain Blueberry Dessert

INGREDIENTS

1 1/2 ounce loaf pound cake

1 pint of fresh blueberries

Pint of heavy whipping cream

Almond Extract

Sugar

INSTRUCTIONS

Place pound cake in a crystal or festive plate

Slice as you would a bread,

Slightly separating each slice but keeping intact.

Next wash blueberries, drain and place in bowl.

Add 2 tablespoons of sugar and lightly mash the berries.

Place or press blueberries in-between each slice of pound cake.

Set Aside and also set aside a few extra berries for topping.

WHIPPED CREAM TOPPING

Heavy Whipping Cream

1/4 cup of white granulated sugar

2 teaspoons of Almond Extract

Beat heavy whipping cream in a chilled stainless steel

or copper bowl until peaks are almost formed.

Add sugar and Almond extract,

Beat until peaks form.

Dollop whipped cream in-between the pound cake slices then

Cover the entire cake with whip cream.

Top with blueberries.

Chill.

Bon Appetit!

Pepper in recipes.

When you are preparing a recipe and want to double it, always remember, that you do not double the pepper ingredient.  Pepper seems to infuse your food quicker, and if you double it, the recipe will be too spicy!  Just an observation...Bon Appetit!

Pan Sauteed Tilapia

Last night I had to come up with a quick meal that was good look'in for spur of the moment company!

I quickly defrosted pre-packed Tilapia fish filets that took about 30 minutes or less.

I melted 1/2 block of butter in a frying pan and added chopped green onions and minced garlic and sauteed it on medium high.  I then seasoned the fish filets with the Roux Creole and Cajun seasoning mix on page 58.

I browned the tilapia with dashes of lemon juice on a high fire using two spatulas to turn the fish so it wouldn't break up.  I added 1/2 cup of water, covered it and let it steam for about five minutes.

Uncovered it and it was similiar to blackened Fish!  It was absolutely delicious!

While that was steaming, I cleaned two large brocolli bunches, placed them in a covered pyrex dish and "nuked" them for 10 minutes with 3/4 cup of water...poured off the water, seasoned with Kosher salt and cracked melange peppers and dollops of butter.

I cut up a french bread we just happened to have...found a bottle of wine...and voila...company arrived and the table had been set.  Bon Appetit