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From
Cajun-Creole Country .
.
Cajun-Creole
food is good, hearty fare that you absolutely must try! In
it’s evolution over the years, it has luckily been sheltered from the ravages
of changing food trends to take center stage among ethnic or regional foods
throughout the world.
French in origin, the cuisine was broadened by Indian herbs and cooking
methods, fiery Spanish spices and chillies, and Black soul food.
The result is spicy, down-home food with the subtle delicacy of haute
cuisine lurking right under the surface.
Maybe you ask, “ What kind of food does a Cajun or Creole eat?” Well,
they answer is “Just about anything that can’t get away.”
In Cajun-Creole country, they live and die by the motto, “Laisse le bon
temps rouller,”
or “
Let the good times roll.”
So we hope you too will let the good times roll at the Cottage Kitchen as
you savour some of the exquisite and authentic dishes we offer for your
adventure in dinning.
We guarantee they won’t run away!!!! Shrimp
Jambalaya This
traditional New Orleans dish, a Cajun speciality, consist of a mixture of
cooked-down vegetables and our special, mildly spicy cured sausage, and plump,
tender shrimp. Don’t fear;
this dish has just enough “heat” to let you know you’re eating
something unique, but not at a level that will prevent you from enjoying that
pleasing sensation in the middle and back of your mouth that will have you
coming back for more. Shrimp
Creole Probably
one of the most widespread of all the old Creole classics, and rightfully so
because it certainly is one of the best. Our
mildly spicy version is a tomato based sauce with a variety of fresh vegetables
slowly and carefully cooked-down; with
plump and tender shrimp, served over a bed of steaming rice. Crab
Meat au Gratin A
traditional dish in New Orleans that has never lost its popularity.
This dish is served with a green salad and slices of French bread. Stuffed
Crab Lafitte` Stuffed
in their own shells, these beauties are served with a small green salad and
slices of French bread. Shrimp
Etouffee` “Etouffee`”
means “smothered.” In
Cajun-Creole cooking, it means cooked covered with liquid; but those are about
the only constants. Recipes vary
greatly but you can rest assured our etouffee` is all so wonderful! Served over steaming rice. Barbecued
Shrimp Around
Southern Louisiana, every cook worth his or her salt seemed to have had a recipe
for barbecued shrimp. Mine has evolved from all the best.
In case you’re wondering, barbecued shrimp, Louisiana style, never see
a grill. This tasty concoction is based a uniquely different sauce
made of real butter, home-made shrimp stock, and enough seasonings to bring
tears to the eyes of mere mortals.
Eat these and you’ll ask yourself again and again, “Why on earth do I
keep eating these darn things?” Served
with French bread slices to “sop” the sauce, and plenty of napkins for those
not fond of licking their fingers.
File` GumboGumbo
is one of the most often-ordered dishes in New Orleans, by both tourists and
locals alike. It is a staple in the
Louisiana home, and now we are
happy to share it with you here in the Philippines. About
Cajun Blackened Dishes The
first time I was served a blackened dish, I couldn’t help but think the cook
fell asleep and burned my food, and expected me to eat it.
After being convinced it wasn’t burnt, and convincing myself to try it,
I found it to be wonderfully juicy, tender, and tasty.
Liking it so much, I naturally mastered the process.
Actually, blackening changes the texture of fish an meat, and provides
for a building of natural taste that can’t be duplicated any other way. The real butter and the more than twelve spices I use are key
elements in the process. They allow
the blackening to reach it ultimate potential by forming a barrier between the
food and the white hot skillet. The
process concentrates the fibbers into a crust and accents the taste.
Blackened
Red fish This
now famous dish really needs no introduction.
When we prepare this one, we create so much smoke that we have to turn
the smoke alarm off - - but we still sit off the neighbour’s.
Don’t let that “ALARM” you though.
It will taste absolutely great, I tol’ you for true!
Served with baked potato, French fries or steamed rice, mixed vegetables
and dinner bread. Blackened CatfishIf
you love catfish, you’ll love it blackened even more.
Served
with baked potato, French fries or steamed rice, mixed vegetables and dinner
bread. Blackened
Chicken Another
enormously popular Cajun dish, just as tasty as the fish above.
Served with bake potato, French fries or steamed rice, mixed vegetables
and dinner bread. Blackened
Steak This
200 gram U.S. Rib Eye steak has a taste so exciting and unique you’ll have a
party in your mouth. Better yet,
you will not want a steak cooked any other way!
Served with baked potato, French fries or steamed rice, mixed vegetables
and dinner bread. Blackened
Blue Marlin A
New Orleans favourite, this wonderful dish will cause you to forsake all your
favourite fish dishes! Served with
vegetables, baked potatoes, French fries or steamed rice, and dinner bread. Blackened
Hamburger Pure
ground beef, specially seasoned with Cajun spices and cooked using the
blackening process. If you haven’t
tried this one yet, you just don’t know what you’re missing.
Served with French fries and cole slaw.
Cajun
Fried Chicken & Dirty Rice Cajuns
are masters at cooking with chilli peppers, or capsicums, the botanical group to
which cayenne peppers belong. These same hot peppers are used to marinate the chicken for
this dish and are made to taste completely different by varying cooking times
and temperatures. Without the
modification you would never live through, much less enjoy the taste.
And no, we don’t sweep the rice for “Dirty Rice” off our floor.
This is a mixture of pureed chicken gizzards and livers, sautéed with
other Cajun ingredients and cooked into the rice.
Served with mixed vegetables and dinner bread.
Midi song playing : " After The Love Is Gone "
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