Make an Easy Texas Barbeque

We tried a new stove-top Texas Barbeque recipe and served on heated flour tortillas stuffed with jalapeno jack cheese, salsa, and sauteed Sweet Texas onions.

Tex Mex cooking is not necessarily Cajun Cooking, but we love the spiciness of the Tex Mex cuisine.

You could also serve this on buns for BBQ sandwiches.

This recipe is so easy. Just have your ingredients ready to go and get started.

Prep Time: 2.5 hours
Serves: 6-8 people

Ingredients for Texas Barbeque

1 large sweet onion – diced
1 fresh jalapeno pepper – diced (we like to remove the seeds)
1 tablespoon minced garlic
1 pork tenderloin (about one pound) – cut into cubes
2 pounds cubed beef stew meat
1 can Rotel diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Italian Seasoning
1 Bay leaf
1 cup beef stock
2 tablespoons canola oil
8 ounces Jalapeno Jack cheese (shredded)
1 package of large flour tortillas
Toppings: salsa, sour cream, sauteed onions & peppers, etc.

Cooking Directions for Texas Barbeque

In a 6-quart pot, begin sauteing onions, jalapeno and garlic in 2 tablespoons oil.

Brown all the meat thoroughly.

Add in chili powder, ground cumin, and Italian seasonings.

Stir in 1 cup beef stock and 1 can (10-ounce) Rotel tomatoes.

Cover and cook on medium heat (#5) for 1 hour.

Stir occasionally.

Uncover and cook an additional hour stirring occasionally.

Remove meat to a platter and break apart with a fork.

Return to the pot.

Heat flour tortillas according to package directions.

Serving Suggestions for Texas Barbeque

Spoon Texas Barbeque meat into the flour tortilla.

Top with shredded jalapeno jack cheese, salsa, and whatever you normally like on fajitas.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Shrimp Remoulade Salad

Shrimp Remoulade Salad, or Shrimp Salad with Remoulade sauce dressing, is featured at many a South Louisiana restaurant.  Also called simply Shrimp Remoulade, the dressing invented in France can be similar to a French dressing with an olive oil, ketchup, and yellow mustard base and the addition of horseradish or a white dressing with a mayonnaise base and the horseradish.

Remoulade is a popular condiment that can be used as a dipping sauce for seafood, meat, or chicken or a salad dressing.  A popular fast food restaurant in Baton Rouge, serves chicken fingers with Remoulade dipping sauce.

In tonight’s Cajun recipe, we made a Shrimp Remoulade Salad served over endive lettuce and mixed greens.  The Shrimp Salad could also be served as an appetizer with one Boiled Shrimp on a round water cracker or Melba toast.

Give it a try and see how you like it.  Bon Appetite!

Prep Time: 45 minutes
Serves: 6-8

Ingredients for Shrimp Remoulade Salad

Boiled Shrimp Recipe

1 1/2 – 2 pounds of large shrimp (peeled and de-veined)
1 medium sweet onion (cut in quarters)
2-3 stalks celery (cut into several pieces)
Salt
Lemon or lime juice
Liquid Shrimp and Crab Boil (substitutes are cayenne pepper or Old Bay Seasoning)

3 Bay leaves

In a 6 quart pot or larger, fill with water leaving several inches to allow for all the ingredients.

Add in all the ingredients except the shrimp.

Bring water to a rolling boil.

Add shrimp.

Bring to a boil and then turn off the heat.

Let sit to soak up the flavor about 1-2 minutes.

Drain and put ice on or run cold water over the shrimp to stop the cooking process and cool down faster for salad.

Set aside.

Remoulade Sauce Recipe

1/4 cup lemon juice
3/4 cup vegetable oil or olive oil
1/2 cup chopped green onions
1/4 chopped celery
2 tablespoons minced garlic
2 tablespoons prepared horseradish
3 tablespoons Creole mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
3 tablespoons sweet pickle relish
Dash of sea salt, Tony’s Creole Seasoning and black pepper

Mix all ingredients together in a mixing bowl.

In another mixing bowl with the shrimp, pour half of the dressing and mix well.

Chill for 1 hour prior to serving.

Serving Suggestions for Shrimp Remoulade Salad

Serve Shrimp Salad over a bed of lettuce greens, cut in half Endive or Romaine lettuce.  Drizzle more dressing on top.

As desired, add boiled eggs, sliced cucumbers, Roma tomatoes, green olives, etc.

How to Make Pecan Pie

Have you made your “sweet tooth” happy today? If not, let’s learn how to make pecan pie…

Pecan Pie is a dessert favorite in South Louisiana.  Pecan trees are native to the southern United States. I love to get Pecan Pie at Piccadilly restaurant in Baton Rouge, LA.

We try to buy local pecans from Bergeron’s from New Roads, Louisiana. If you’re gonna be making Cajun cooking recipes, you’re sure gonna want this for a desert item in your bag of tricks.

Back in the day, my grandparents had a couple pecan trees in the backyard of their Southdowns home. I remember collecting pecans in a bucket and all of us sitting around the table cracking and shelling pecans.  I’ve always loved pecans.

In this pecan pie recipe we added a little twist on the traditional pecan pie. We added a shot of Kentucky Bourbon and chocolate chips. It was a hit with the IT guys at my work.  Although no food lasts long once they get a hold of it.

Prep Time: 1 hour
Serves: 6

How to Make Pecan Pie The Ingredients

1 package deep dish pie shells
3 eggs
3/4 cup sugar
1 cup Karo syrup; dark or light
3 tablespoons melted butter
2 tablespoons Bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup chocolate chips
2 cups pecan halves

How to Make Pecan Pie The Cooking Directions

Heat oven to 350 degrees F.

Remove 1 deep dish pie shell from the package.

Thaw for about 30 minutes prior to baking.

Melt the 3 tablespoons butter either on the stove or just for a few seconds in the microwave.

With a whisk, blend together the eggs, sugar, syrup, butter, Bourbon, vanilla extract and salt.

Now, stir in the chocolate chips and pecan halves.

Mix well.

Pour into the pie shell.  Mixture should not overflow over the crust.

Place on a baking sheet and bake for 45 minutes.

Note:  If the crust is getting too dark after 30 minutes, tear off thin strips of aluminum foil and wrap around the edges, or there are special gadgets you can buy specially for this purpose.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Grilled Filet Mignon Recipe

Our Grilled Filet Mignon Recipe from Beryl’s husband Mike. Mike’s in charge of grilling and steak cooking around here.

Petite Filet Mignon is a French word to describe a small choice cut of beef  taken from the small end section of tenderloin of a steer or heifer.  The tenderloin runs along either side of the spine.  The filet is considered the tenderest of meats and therefore quite a bit more expensive than other cuts.

Filet Mignon is certainly wonderful and tasty, but another favorite of ours is the Porterhouse steak cut.  The Porterhouse cut has a sirloin half and a generous filet tenderloin half still attached with the bone.

So, for Valentine’s weekend, we grilled up four Petite Filet Mignons and had a feast.

Prep Time:  30 minutes
Serves: 4

Grilled Filet Mignon Recipe Ingredients

4 choice cut filets (these were Black Angus)
Seasonings: Tony’s Creole Seasoning, sea salt, and garlic powder

Mesquite wood chips

Grilled Filet Mignon Recipe Cooking Directions

(See our Grilling Tips video for best grilling practices.)

Soak a handful of wood chips in a bowl of water  or 30 minutes.

Prepare your grill and charcoal.

Spray the grill with canola oil spray.

Season the Filet Mignons with Tony’s, sea salt, and garlic powder.  Not too much.

Place the meat on the grill.

Grill covered for 9 minutes.  Flip the meat and grill another 9 minutes. This is about medium.

Remove meat to a platter add a pat of butter to each. Let sit 5 minutes and serve with your favorite side items like baked potatoes or twice baked potatoes and fresh asparagus.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Cook Squash

Learning How to Cook Squash is really very simple and your family will love it.

Smothered Yellow Squash Recipe. Yellow Crookneck squash is from the family of vegetables called summer squash; which includes zucchini and patty pan squash.

Summer squash are named so as they are harvested when the vegetables are young and the skin still tender to eat with little or no cooking. In other words, you can eat summer squash either raw or cooked.

In this recipe, we smothered the squash in a small amount of water with a sweet Texas onion, vibrant red bell pepper, seasonings and crumbled bacon. I had a couple junior cooks that I was teaching how to cook squash – Ashley and Marie.

Prep: 30 minutes
Serves: 6-8 as a side dish

How to Cook Squash Ingredients

4-5 yellow squash, sliced
1 medium sweet onion, chopped
1 red bell pepper, sliced
4 slices bacon
2 cups water or chicken stock
Tony’s or salt and pepper to taste
2 tablespoons olive oil
1 cup Italian bread crumbs
1 cup Parmesan cheese

How to Cook Squash Cooking Directions

Begin by heating 2 tablespoons olive oil in a 6 quart pot on medium heat (#6).

Cook the bacon. Set aside on a paper towel to drain and cool.

Saute‘ onion and bell pepper until softened.

Add 2 cups water.

Season with small amount of Tony’s or salt and pepper.

Add the sliced squash.

Crumble the bacon and add to the squash.

Stir well.

Cook covered for 20 minutes.

Serving Suggestions for Smothered Squash

Serve in small bowls as a side item topped with a sprinkling of Italian bread crumbs and Parmesan cheese.

Optional: Substitute bacon with sliced and cooked sausage or ground pork.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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How to Make Crawfish Bisque

Crawfish Bisque Recipe from the Cajun recipes at Cajun Cooking TV.  Essentials in Cajun cooking are the use of fresh crawfish tails when in season and we only use fresh Louisiana crawfish tails.  A bisque is a rich, creamy soup usually made with shellfish; especially lobster.  We just used a much smaller kind of lobster – the Louisiana crawfish.

Crawfish Bisque (some folks call it crawfish stew) consists of a rich sauce accompanied with stuffed crawfish bodies or crawfish balls.  For this recipe we made both.  This was so good we could not stop eating it.

Crawfish Bisque Ingredients: For the Crawfish Balls

1 (1-pound) bag of fresh crawfish tails (can substitute shrimp or crab if needed)

1 cup chopped onionss

1 cup chopped green peppers
1/4 parsley flakes
1 cup bread crumbs
2 eggs
Cajun seasoning (like Tony’s Creole Seasoning)

Crawfish Bisque Cooking Directions: For the Crawfish Balls

Blend all the above ingredients in a food processor or blender.

Remove to a mixing bowl.

Form into small meatballs.

If you have access to crawfish bodies, just stuff the bodies with the mixture.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet.

Crawfish Bisque Ingredients: For the Crawfish Bisque

4 cups Cajun Trinity (or frozen seasoning blend – onions, bell pepper, celery)
2 sticks butter
1 cup all-purpose flour
3 cups Chicken Stock
1 (10-ounce) can tomato sauce
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 (1-pound) bag of fresh crawfish tails (substitute shrimp or crab if needed)
1 cup rice

Crawfish Bisque Cooking Directions: For the Crawfish Bisque

Saute’ Cajun Trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a Roux in a flat bottom stainless steel skillet or cast iron skillet.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Transfer roux to the Cajun Trinity pot.  Stir well.

Add chicken stock, tomato sauce, minced garlic, crawfish tails and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Make 1 cup rice according to package directions.

Add the stuffed crawfish and/or crawfish balls.

Simmer another 5-10 minutes.

Crawfish Bisque Serving Suggestions

Serve crawfish bisque over rice and garnish with chopped green onions and chopped parsley.

Bon Appetite!

How to Make Spinach Enchiladas

Spinach Enchiladas are a Louisiana favorite especially around the Lenten season between Ash Wednesday and Easter when Catholics do not eat meat on Friday.

Vegetable casseroles and seafood dishes become staples on Friday restaurant menus.

Our favorite local Tex-Mex restaurant only adds the Spinach Enchiladas to their menu during Lent, and we order them every time they’re on the menu.

The wonderful sour cream sauce really makes this spinach enchilada casserole awesome!

Prep and Cooking Time: Less than 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

Ingredients for the Sour Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 (8 oz) container of sour cream
1 cup chicken stock

Ingredients for the Enchiladas

1 tablespoon olive oil (or your favorite cooking oil)
1/2 diced onion
1 (family-size) bag of fresh spinach
1 container fresh sliced mushrooms (optional)
Salt and pepper to taste
1 package of large flour tortillas
1 (8 ounce) package Jalapeno-Jack cheese (Pepper Jack) – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Pre-heat oven to 350 F.

Make the Sour Cream Sauce

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

Add one cup of chicken stock.

Blend with a whisk until you get all of the lumps out.

Lower the heat to keep warm.

Make the Enchiladas

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach.

Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13-inch x 9-inch pan by spraying with canola spray oil.

Preheat the tortillas according package directions.

(I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave about 30 seconds. You just want to soften them.)

On a plate, place a flour tortilla.

Fill with a spoonful of the spinach and mushrooms.

Top with Jalapeno-Jack cheese and roll.

Place seam side down on the baking sheet.

Try using a toothpick if they will not stay rolled.

Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish rice and black beans. (Sliced avocados are a nice tough, too.)

This is a great vegetarian dish as well as very rich in nutrients. It tastes darn good too!

Other serving suggestions: fill with crab-meat or small sauteed shrimp.

Eggplant Casserole Recipe

This Eggplant Casserole Recipe is made by cooking down cubed and peeled eggplant and mixing with ground meat, shrimp, crawfish or crabmeat.  We serve it i s a side dish or as a party dip on crackers. You’ll definitely want to try this Cajun recipe. (Mike thought it would be awful, but he loved it!)

Eggplant Casserole Recipe Ingredients

4 Eggplants
2 cups Cajun Trinity (or frozen seasoning blend)
1 stick of butter or 2-3 tablespoons canola oil
1/2 pound ground round
1/2 pound ground pork (or one pound of either one)
Tony’s Creole Seasoning
2 cups bread crumbs
1-2 cups chicken stock

Eggplant Casserole Recipe Cooking Directions

Preheat oven to 375 degrees.

Spray a casserole dish with spray oil.

First start by peeling the eggplant.

Cut in half and then cut into strips.  Then, cut crosswise into 1 inch cubes.

Heat in a large pot about 2 cups chicken stock.

Place in the pot the cubed eggplant.

Season with salt and  a sprinkle of Tony’s Creole Seasoning.

Let simmer for 15 minutes.

Stir occasionally.

Once tender, mash with a whisk or a potato masher to get the lumpy pieces.

Meanwhile, heat 1 stick of butter on medium heat (#6) in a deep skillet.

Cook the ground round beef and ground pork by chopping up with a flat edged wooden spatula.

The meat should all be brown and no pink.

Pour the meat mixture into the eggplant pot.  Stir well.

Then, add in 1 cup of bread crumbs.

Stir to mix all ingredients evenly.

Add seasoning if needed.

Pour into casserole dish and sprinkle with another cup of bread crumbs.

An optional step would be to also sprinkle on Parmesan cheese.

Place in the oven and bake for 30 minutes.

Eggplant Casserole Recipe Serving Suggestions

Serve as a side dish in a small bowl or serve with a good butter cracker or whole wheat cracker for a party.

Eggplant Casserole Recipe Other Options

Replace ground meat with boiled or sautéed shrimp, crawfish, or crab meat.

The seafood really makes for a tasty party dip.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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