This flour may be used in making that most basic of Cajun sauces, the roux. All Cajun recipies calling for a sauce begin with “First you make a roux”. A normal roux is made with equal parts flour and oil, with water or stock added when the roux is at the desired degree of doneness. […]

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil & remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings. Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5 minutes, until golden. […]

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves […]

Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 1/2 cups). Heat the cream and raspberry puree to just below boiling point. Beat together the egg yolks, sugar, mace and orange-flower water. Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat […]

Cut bacon into cubes and cook until crisp. Drain but keep drippings. Set bacon aside. Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside. Place 2 […]

Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas […]

Chop each ingredient by hand, or separately in food processor. Combine all the ingredients, adding salt to taste. Allow to stand for abt. 1 hr to allow flavors to blend. Stir well before serving. Yield: Approx. 5 cups

Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted […]

Place chicken in plastic bag. Combine remaining ingredients in small bowl ad pour over chicken in bag, turning to coat. Close bag and marinate in refrigerator for at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at […]

Fresh loin of tuna without bloodlines, roll in cracked black pepper then sear it in very hot cast iron pan without oil, cool down for better slicing. Sauce: 1 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna […]