Some friends of ours made this for us and it was great. I haven’t tried cooking it yet but when I see a suitable joint of pork and a few friends are coming round, I must remember it. The recipe…
Tag: USA
Shrimp Etouffée
This is basically Paul Prudhomme’s crawfish etouffée from his Louisiana Kitchen made with large prawns, which are a more readily available substitute for rarely seen freshwater crayfish. (One day, I must make a crayfish trap for use in the local…
Cajun Rice
My version, Anglicized, freshened up (real garlic instead of garlic powder) and cooked differently, of Paul Prudhomme’s “Basic Rice” in Louisiana Kitchen . This is a very necessary accompaniment to Shrimp Etouffée. I like to mould it in ramekins lined…
Tomales Salad
This mixture became one of our staples while house-sitting for a friend in Tomales, California, hence the name. The avocado and tomato flavours blend very well together and make a good accompaniment to grilled fish or meats. Since it was…
Caesar Salad
Caesar Salad is, in my opinion, one of the World’s great salads and one of America’s contributions to haute cuisine . Apart from the crispness of the Cos/Romaine lettuce used, this really stands or falls on the dressing. This dressing…
Roasted Red Pepper Salsa
Roasted red peppers and tomatoes are natural companions. This accompanies plain grilled or pan-fried fish fillets very well. Planning serves: 2 preparation time: 10 mins cooking time: 20 mins Ingredients 1 large red pepper 2 plum tomatoes 1 mild red…
Richmond Scallops
I don’t know whether this has an official name but I call it this because I was introduced to the basic idea in Richmond, Virginia whilst visiting friends. It’s quite a rich combination so I think it makes a better…