[Sca-cooks] Cajun/Creole (was Re: Favorite Dessert)
Dragon
dragon at crimson-dragon.com
Fri Apr 4 09:47:18 PDT 2008
chawkswrth at aol.com wrote:
>OH? <perks up, for if it was the Basin, we need to talk <G>>
New Orleans actually. "First you make a roux..." :-)
>How do you bake your Redfish?
Strange as it may sound, I have never done baked redfish.
I am quite familiar with making many dishes like gumbo (I make a
multitude of varieties), jambalaya, red beans. I make my own
andouille and boudin blanc. Bread pudding, pralines, all sorts of
other dishes. I know how to do Bananas Foster, cafe brulee, crawfish
boils, etouffe, okra, crabmeat cheesecake, remoulade, sauce piquante,
couche couche, beignets, chickory coffee, turtle soup... Lots and
lots of things.
But I've never baked a redfish. I'll have to fix that problem.
>Helen
>Familiar with Morgan City, and Metarie, and had, for the longest,
>*that* accent....
Which one? The Cajun bayou accent or the New Orleans one that people
confuse with a Brooklyn accent?
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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