CAJUN STYLE COOKING. COOKING CLASSES IN SAN ANTONIO TEXAS. COOKING BLOG MALAYSIA.
Cajun Style Cooking
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- A member of any of the largely self-contained communities in the bayou areas of southern Louisiana formed by descendants of French Canadians, speaking an archaic form of French
- a Louisianian descended from Acadian immigrants from Nova Scotia (`Cajun' comes from `Acadian')
- A form of cooking that is a combination of French and Southern cuisines uses a dark roux and animal (usually pork) fat. Creole cooking emphasizes the use of butter and cream. Cajun food is very spicy and makes good use of file powder.
- Cajuns (; les Cadiens or les Acadiens, ) are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles (French-speaking settlers from Acadia in what are now the maritime provinces of Canada - New Brunswick, Nova Scotia, or Prince Edward Island).
- A way of painting, writing, composing, building, etc., characteristic of a particular period, place, person, or movement
- manner: how something is done or how it happens; "her dignified manner"; "his rapid manner of talking"; "their nomadic mode of existence"; "in the characteristic New York style"; "a lonely way of life"; "in an abrasive fashion"
- A way of using language
- A manner of doing something
- designate by an identifying term; "They styled their nation `The Confederate States'"
- make consistent with a certain fashion or style; "Style my hair"; "style the dress"
Tuscan Style Pork Tenderloin from Joanne Weir Recipe here
Pork Roasted the Way the Tuscan Do - Serves 4
Recipe By: Joanne Weir
2teaspoonfresh chopped sage
2teaspoonfresh chopped rosemary
1/2teaspoonfreshly ground black pepper
2clovegarlic -- minced
Kosher salt and freshly ground black pepper
4tablespoonextra virgin olive oil
1pork tenderloin -- trimmed
1loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!
Printed from A Cook's Books -- Recipe management for Macintosh
Cajun Style Chicken Kebabs with Spicy Wedges
October 6th 2010
Cajun style chicken kebabs with spicy wedges.
Chicken marinated in lime juice, soy sauce, paprika, chilli flakes, cumin, cinnamon, oregano. Cooked on skewers with red and green peppers. Served with spicy wedges (paprika, oregano and sea salt), corn on the cob and a yogurt and coriander dip.
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