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Breaky posted:And Justin Wilson's Homegrown cookbook which I inherited somewhere along the way. I made my first etouffee tonight (crawfish and shrimp) using this book's recipe as a basis. I was a bit skeptical at first as Wilson doesn't use a roux for his etouffee, but it turned out phenomenally. I'll try another recipe next time, though, as it would have been perfect with a little bit more body. Hecuba posted:One thing I only recently realized is how crucial a generous dose of black pepper is to really get that Cajun flavor right. I grew up in Louisiana with a real traditional family and moved to the North in my 20's, only to realize that the food of my homeland wasn't as easy to recreate as my Maw-Maw made it look. It wasn't until I started adding an extra eight or ten cranks of the peppermill to everything that I could actually take a bite and say "mmm... tastes like Cajun." Trinity + good hot sauce (anything besides Crystal is blasphemy Thanks for the tip. Wilson's recipe actually doesn't call for black pepper (just cayenne and/or hot sauce), and not that I really know firsthand what authentic Cajun flavor should be, but the black pepper was crucial to giving it that wonderful glowing warmth. Rollersnake fucked around with this message at 03:32 on Oct 10, 2013 |
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Oct 10, 2013 03:26
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) will get you a long way there, though.
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| # ¿ Apr 29, 2024 12:37 |
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7-Up in biscuit dough? For a meat pie?! That's... interesting. I won't knock it until I've tried it, but why 7-Up?
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Oct 22, 2013 04:41
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