kajunboots

Happy Holidays, Cajun cooks! Go to thecajuncooks.com to get my recipe for  Cajun rice dressing. Rice dressing is a classic side dish in southern Louisiana during the holidays.  My grandmother usually served rice dressing with roasted chicken or pork.  I prefer this as a side to pork roast since the sweetness of the pork balances the savoriness of the dressing.  This recipe includes chicken gizzards and livers, but you can leave those out if desired.  If you go with that option, add more ground beef and pork. 
Cheers!
KB
 

My Mom made the  Chef Boyardee pizza too.  We were always excited when she did.  

Hi all! Go to thecajuncooks.com to see my recipe for grillades, a hearty Cajun stew perfect on a cold night.  This is usually a brunch item in New Orleans restaurants, but my mom served this for dinner in our house.  I didn't have time to put a video together, but I provided a detailed recipe on my website along with suggested wine pairings.  Enjoy!
 

Well, if you want a nice juicy warm red center, it's 6 minutes on one side, 6 minutes on the other and ready to go.   This depends also the thickness of the meat you have to judge it on that, but mostly, it's what I said above. 

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

I eat most of the fruits and veggies on this list.  I have blueberries every morning with breakfast, and. they are supposed to reduce high blood pressure.  I still have to take blood pressure meds, so maybe I'm not consuming enough.  I'm not a fan of kale. 

I'm not a regular Bourbon drinker, but. another thumbs up to Woodbridge Reserve.

Hmmm---I usually pat meat dry and then sear it in a pan before putting it in a slow cooker.  I also brown ground beef/pork before slow cooking chili or a similar dish in a slow cooker.  I wonder if sticking frozen meat in a slow cooker would increase the volume of liquid when all is said  and done.  Something else to consider as well as food safety issues.  
KB

The Cajun Cook is back.  I demonstrate cooking shrimp boulettes (shrimp balls) with a homemade remoulade sauce.  This is an easy and delicious treat. Friends helped with the filming and editing, and I'm still learning how to navigate all of this.  Anyway, feel free to comment.  Enjoy!  Subscribe and thumbs up, please!
Link to The Cajun Cooks website or a direct link to the shrimp boulette video.
Cheers,
KB
 

I just posted a video featuring crab cakes that include a Cajun twist.  This is another dinner party favorite.  Please check out the video.  
Here is the link:
The Cajun Cooks Crab Cakes
Enjoy!

I hope to video and post a cooking show in June.  I will cook my grandmother's shrimp boulettes.  I always looked forward to these when I was a kid!  In the meantime, I have revived our wine blog, virginiawinetime.com  My late husband Paul and I established ourselves as bloggers with a focus on Virginia wines twenty years ago, and I posted two articles to the blog within the last month.  For those of you who live in the area, Virginia wines have come a very long way in two decades, so check out the blog.  Comment there or here---I'd love to get some feedback.
I am still learning Wordpress and will have to learn how to edit film.  Paul was the webmaster, camera man, and film editor, so I am educating myself in the unfamiliar areas as much as I can.  The past 9 months have been challenging, but I am determined to move forward.
Cheers!
KB

Thank you. It's been a challenging time, but I am moving forward. 
 

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

Hi all.  I've lived in Washington, DC, since 1992; however, I am a Cajun originally from Louisiana and love cooking Cajun food.  I've started my own cooking channel to feature some of my Cajun recipes.  I've based most of my techniques and recipe ideas from watching my grandmother, who had a reputation for being an excellent cook.  If you like Cajun food, want to learn how to cook it, or enjoy watching cooking shows, please give my channel a peek.  I've provided a link to the channel below. Feel free to leave comments and let me know what you all think.
The Cajun Cooks
Thanks,
Kajunboots

Thank you. It's been a challenging time, but I am moving forward. 
 

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

I bought fresh bell peppers from the farmers' market and stuffed them using my grandmother's recipe.  Check out my latest video to get the recipe.
Here is the link:
The Cajun Cooks Stuffed Green Peppers
Enjoy!

I'm promoting my latest video, which features filet mignon topped with crab meat.  This is not a classic Cajun dish but includes Cajun spices. I've always gotten good reviews from dinner guests.  If you keep watching, you will see that this one is a "flamer."
Click below to see the show:
The Cajun Cooks Steak topped with Crab Meat
Enjoy!

I just posted a video featuring crab cakes that include a Cajun twist.  This is another dinner party favorite.  Please check out the video.  
Here is the link:
The Cajun Cooks Crab Cakes
Enjoy!

Hi all.  I've lived in Washington, DC, since 1992; however, I am a Cajun originally from Louisiana and love cooking Cajun food.  I've started my own cooking channel to feature some of my Cajun recipes.  I've based most of my techniques and recipe ideas from watching my grandmother, who had a reputation for being an excellent cook.  If you like Cajun food, want to learn how to cook it, or enjoy watching cooking shows, please give my channel a peek.  I've provided a link to the channel below. Feel free to leave comments and let me know what you all think.
The Cajun Cooks
Thanks,
Kajunboots

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

Thank you. It's been a challenging time, but I am moving forward. 
 

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

Thank you, Harlow. My husband was my cameraman and video editor. He passed away suddenly on August 18 of this year. I hope to continue the cooking channel sometime next year. Friends have volunteered to do the camera work, but I need to sort myself out first.  
Stay tuned---thanks again for watching my channel.
 

Hi all.  I've lived in Washington, DC, since 1992; however, I am a Cajun originally from Louisiana and love cooking Cajun food.  I've started my own cooking channel to feature some of my Cajun recipes.  I've based most of my techniques and recipe ideas from watching my grandmother, who had a reputation for being an excellent cook.  If you like Cajun food, want to learn how to cook it, or enjoy watching cooking shows, please give my channel a peek.  I've provided a link to the channel below. Feel free to leave comments and let me know what you all think.
The Cajun Cooks
Thanks,
Kajunboots