Sunday, September 4, 2011

Food with Flare - with Louisiana hot sauce of course

Let’s face it, it’s a foodie heaven down in Southeastern Louisiana and all over Acadian Country! The French Cajun cooking is a very unique style of cooking that blends the spicy with haute cuisine! So today’s blog will have lots of flavor about the fun exquisite mouth watering facts of Cajun Cooking.

Cajun cooking has very few exact recipes. It’s a little bit of this and a little bit of that and like Emeril would say a little bit of BAM! Ever hear of a Lagniappe (pronounced Lan-yap). A lagniappe is “something extra thrown in” and originates as an Italian word. This Southeastern Cuisine Chefs are brilliant with Lagniappe and spices…but it’s more than that. Gumbo? What kind would you like? Chicken, frog leg, shrimp, you name it, gumbo is more than stew. It’s like stew on steroids! Wow…and is it tasty.

The mood of the cook decides the taste. I hate to have a cook who has had a bad day! Often times, since a chef’s mood dictates taste, you often time will meet the heart and soul of the chef just by tasting their food.

Grocery stores are amazing in this region. The spices and racks of ingredients especially for Cajun cuisine take over aisles and have much to choose from and the smells over take you as you walk in automatic doors. It hits you sometimes so hard, your eyes will water. Little old ladies wobbling down aisles of Cajun ingredients inspecting each little canister of spice like it was priceless. The fresh baked breads and of course, gotta add some Cracklin in your cart to round off snack time. Cracklin’ you ask? Google it... It takes courage to eat Cracklin’.

I’ve eaten and love Jambes de Grenouilles. Only farm raised please. The ones out of the Bayou are touchy and can give you a good case of indigestion. And no folks, they do not taste like chicken. They taste like Grenouille!

Real Boulangerie’s and Boucherie’s exist for your pleasure – the old fashioned heart and soul French butcher and bread shops.

Want some really good food? Step up to the trailer with the graffiti on it in the back of the alley, walk right in and make yourself at home. The only thing this place is missing is a password and a drug addict to answer the door. It’s just darn scary walking up to this joint. A  "Bienvenue Bon Creole" sign hangs crooked on the wall. Po’ Boys are their speciality. Po’ boy sandwiches originated in Acadian Country. Folks in the depression did not have the means anymore to really put great meat on their sandwiches so they started to put anything they could afford on them. Thus the name.

The heart of Acadian cooking is as unique as any cuisine in the US. Recipes generations old passed down and then blended with Spanish, Haitian and French… this style of cuisine is a heart burner in a good way. Be careful though… that hot sauce is HOT HOT HOT! So… if you have a chance to visit Acadian country..make sure you Throw in a little jazz, hot sauce (Louisiana hot sauce of course) and enough time in the mix…and then you can say you’re really  cookin’!  Laissez les bon temps roulez !!!!  

No comments:

Post a Comment