Tag: USA

Pulled Pork

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

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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

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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

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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

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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

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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

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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

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