Louisiana Cooking

BBQ wings & drunken chicken

Tips how too

Duration : 0:10:48

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Posted by mark - May 26, 2016 at 10:19 pm

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alligator bites, catfish, shrimp…. Louisiana cooking…. YokeUp

scared for tuesday weigh in….. God bless you guys
Video Rating: 5 / 5

This is my video response to Gwargwar1981’s cooking challenge. This is how I cook a Sirloin Tip Beef Roast. Watch and enjoy, and thanks to gwargwar1981 for the oportunity to post a video.
Video Rating: 4 / 5

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Posted by mark - May 22, 2016 at 7:33 pm

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Cajun corned beef hash

with eggs n biscuits

Duration : 0:5:57

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Posted by mark - May 21, 2016 at 7:05 pm

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Interested in starting an herb garden in SE Louisiana. Any suggestions?

I would like to start growing an Italian herb garden in my backyard. (Basil, oregeno, parsley, arugula, etc.) How do I decide which area to plant? Is is best to do this by container gardening or plant directly into the ground. I’ve NEVER done any gardening – just really like to cook with Italian seasonings.

Additionally, I would like to grow tomatoes. Any recomendations on delicious varieties?

All herbs prefer full sun. They do better in the ground than in containers. Oregano is a perennial, basil, parsley, arugula are annuals – save their seeds for next year. Jiffy makes great Mini greenhouses (4" x 10") that sit nicely in window sills – preferably south facing – for starting seeds. http://lawn-and-garden.hardwarestore.com/77-494-trays-and-peat-pots/jiffy-peat-pot-strips-631448.aspx see " Jiffy-7"

Super Fantastic tomatoes are exactly that. http://www.reimerseeds.com/super-fantastic-tomato.aspx

I lived in Lafayette for many years. You should be able to grow just about anything. Have fun!

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Posted by mark - April 30, 2016 at 8:53 am

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JB vs JB searchin my channel

No mow repeat videos unless I find a better recipe for an uploaded dish…. Nawww It aint possible

Duration : 0:9:16

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Posted by mark - April 28, 2016 at 8:33 am

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How do I find Bootsie Landry’s Red Beans Rice?

Question by Sweety: How do I find Bootsie Landry’s Red Beans Rice?
Cajun Style – South Louisiana Cooking “Haricots Rouges”
w/Seasonings and Vegetables

Best answer:

Answer by Amafanius
Traditional Monday Red Beans And Rice

1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 clove garlic, minced
1 large onion, chopped
2 T Zatarain’s Parsley Flakes
1/4 t Zatarain’s Cayenne Pepper
1 package smoked sausage, cut in 1/4-inch thick slices
Serve over Zatarain’s Long Grain Parboiled Rice
Rinse and drain soaked beans; place in a 5 to 6-quart pot and add 6 cups of water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender.

Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary.

Serve over Zatarain’s Extra Long Grain Parboiled Rice hot rice.

What do you think? Answer below!

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Posted by mark - April 22, 2016 at 4:18 am

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B & B Inns: The Best Food You'll Ever Eat

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the

Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.

Debra Fortosis

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Posted by mark - April 19, 2016 at 2:11 am

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Louisiana Lagniappe

(lan yap)
Video Rating: 4 / 5

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Posted by mark - April 18, 2016 at 1:40 am

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From where can I find great tasting meat?

Hi! I got uncooked boneless, skinless chicken, minced beef from super1 Foods but I did not like the taste of the meat itself after I cooked it. Today I bought pilgrim chicken breast fillet from walmart. I don’t know how the taste would be like. Is there any good supermarket to buy beef and chicken? I live in Louisiana.

Start cooking with a wood fire, it completely changes the flavor.
I recently bought a tenderizer(?) that works really well and helped the marinade soak completely thru. It’s called something chef(maybe?) and it fits in your hand. You press down and 10 prongs come out and pierce the meat. repeat, repeat, repeat then soak.

Best chickenj I’ve had, in or out.

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Posted by mark - April 11, 2016 at 8:52 pm

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For hunting whitetail deer is used cooking oil a good attractant?

I am in west central louisiana and was wondering if anyone knows if the oil used to deep fry the turkey would be good to poor out in the woods as an attractant.

mix with deercorn oatmeal and acorn all ground up with some malases. and you basicly have yourself a salt block. but as for the oil alone i dont beleve that there would be any reason that the deer would be attracted to that

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Posted by mark - March 29, 2016 at 11:11 am

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