| Subject | Date Asked | Expert |
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| andouille sausage | 11/5/2007 | Nenette Seaux |
Q: I have several food recipes for sauges I like to stuff. Recently saw John Folse's show "A Taste of ...
A: You will love this one, its stuffed eggplant with crawfish. Boil 4 eggplants in water, once they ...
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| southern fried chicken | 5/1/2007 | Nenette Seaux |
Q: I am thinking about opening a commercial southern fried chicken outlet.Obviously I will be using a ...
A: Do I get a reward for you using my recipe? lol Ok, for a good cajun fried chicken coating, this will ...
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| making crispy crunchy fried chicken | 3/27/2005 | Chef Mike |
Q: Followup To Question - Would you please tell me how to make deep fry thick crispy crunchy fried ...
A: well, that's a lot of ground to cover. How about this: For the oil, PEANUT is best. Canola is ...
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| making crispy crunchy fried chicken | 3/26/2005 | Chef Mike |
Q: Would you please tell me how to make deep fry thick crispy crunchy fried chicken just like the one ...
A: First make sure you do not confuse a pressure cooker with a pressure fryer. A true pressure fryer is ...
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| making crispy crunchy fried chicken | 3/23/2005 | Chef Mike |
Q: Would you please tell me how to make deep fry thick crispy crunchy fried chicken just like the one ...
A: to make a crispy crust without eggs, use buttermilk mixed with a bit hot sauce, black pepper, ...
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| Cajun supplies | 2/15/2005 | Chef Mike |
Q: I'm looking for a good source of Cajun food supplies (tasso, boudan, file, etc.) in Las Vegas. Can ...
A: Marvin, here is a list of some of the better Cajun/Creole stores online. So sorry I have not replied ...
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| CAYENNE PEPPERS | 7/16/2004 | Chef Mike |
Q: JUST WONDERING WHAT IS THE BEST WAY TO DRY OUT CAYENNE PEPPERS.SO FAR I STRUNG THEM UP THROUGH THEIR ...
A: Rob, if you live in a fairly dry environment, your method will work fine. However, a humid climate ...
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| Barbeque Shrimp | 7/6/2004 | Chef Mike |
Q: I lived in New Orleans for many years and a cajun neighbor used to cook what she called barbeque ...
A: Te recipe you described is one of two different ways to prepare New Orleans style "barbequed" ...
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| andouille recipe | 7/4/2004 | Melinda Walker |
Q: I love the andouille sausage fro LA. I have made sausage for many years, but have yet to find a ...
A: Sorry, I overlooked this in my mailbox. I found this recipe for Andouille posted on the Creole and ...
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| Stuffed Artichoke | 12/4/2002 | Melinda Walker |
Q: I need a recipe for an Italian Stuffed Artichoke. I've eaten them in south LA, but I have no idea ...
A: Anita, I went through my cookbooks and found this to be the best and simplest recipe for "Stuffed ...
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| king cake | 1/14/2002 | Melinda Walker |
Q: Okay, so this is more Creole than Cajun, but it's worth a shot: do you have any suggestions for king ...
A: Well, actually King Cakes are a French tradition that has been absorbed as a Cajun tradition. ...
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| Gumbo | 10/17/2001 | Melinda Walker |
Q: I used to live in Baton Rouge and went to New Orleans often to eat delicious Gumbo. I can't find ...
A: Terumi, Gumbo is very easy to make. I'm going to give you directions to make a nice chicken and ...
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| What'll I Do With Cayenne Peppers | 9/17/2001 | Chef Mike |
Q: Hey Chef Mike I've grown some long, red, cayenne peppers. So far the only thing I know to do with ...
A: what a great question. There is certainly no limit to what you can come up with for using your ...
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| CU CUCIE SQUASH | 8/14/2001 | Melinda Walker |
Q: THIS SQUASH IS GROWN IN NEW ORLEANS LOUISIANA. IT IS WHITE & GREEN IN COLOR AND IS EXTRA LARGE. YOU ...
A: Bob, I checked some of my cookbooks and asked around and, unfortunately did not come up with much. ...
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| how do I cook pork ribs so... | 7/31/2001 | Tracey Gascon |
Q: how do I cook pork ribs so they are fall off the bone tender?
A: Many will tell you to boil the ribs for approx 15 minutes in water and then bake or BBQ them. I am ...
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| Cajun stewed tomatoes | 7/16/2001 | Tracey Gascon |
Q: How can I make Cajun stewed tomatoes? Thank you.
A: To tell you the truth I've never made Cajun stewed tomatoes. However, It probably would be the same ...
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| Restaurants | 4/29/2001 | Melinda Walker |
Q: We're celebrating my parent's 40th wedding anniversary next weekend in their favorite city, New ...
A: Sarah, First of all, Happy 40th Anniversary to your Parents and welcome back to Louisiana. While ...
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| white Cajun sausage | 4/23/2001 | Melinda Walker |
Q: What is the white Cajun sausage that is made from rice with pork and seasonings?
A: The white cajun sausage you are referring to is called boudin (pronounced boo-dan). Traditionally ...
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| beignets | 4/19/2001 | Melinda Walker |
Q: Would you please tell me the ingredients for making beignets batter? I recently ate some crawfish ...
A: Sorry for the delay in answering your question Ron. I wanted to get an authentic beignet recipe for ...
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| Disagreement | 4/13/2001 | Melinda Walker |
Q: Melinda! My friend and I have been having a bit of a disagreement. My friend says that there is no ...
A: I wish I could settle your disagreement, but I cannot. I have never tasted, nor heard of, "Texas ...
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| Cajun stewed tomatoes | 3/25/2001 | Melinda Walker |
Q: I have a wonderful recipe for Cajun Corn Chowder. It calls for Cajun stewed tomatoes. I am unable ...
A: Typically, Cajun stewed tomatoes have the "Cajun Trinity" in it - chopped bell peppers, onions and ...
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| roux | 3/23/2000 | Tracey Gascon |
Q: i am making corn and crawfish bisque and it calls for blond roux...to my knowledge blond roux is ...
A: To answer your question roux is made from equal amounts of fat (i.e. oil, butter, pork fat, whatever ...
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