Favorite Cajun or Spicy Cookbook?
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Any suggestions? :-)
Crazy for Chipotle is certainly full of spicy recipes, which are good, but they have a Mexican flair to them.
There is also the always-reliable Justin Wilson. I happen to have his Gourmet and Gourmand Cookbook, but he has others as well. They are pretty simple.
I also have a little easel type spiral-bound book of 3x5 index cards that I got in Barnes & Noble. It is by Theresa Millang who also wrote Roux, Roux, Roux which is Cajun.
Both of these authors are natives of Louisiana.
a wonderful, accurate and literate cookbook writer who has traveled to these places and learned from the locals:
Hot stuff A cookbook in praise ofthe piquant, containing hot recipes from all over;
and not primarily hot, but containing interesting hot stuff and also by Jessica B. Harris are:
iron pots and wooden spoons: Africa's gifts to New World Cooking,
Sky Juice and Flying Fish: Traditional Caribbean Cooking
Tasting Brazil: Regional Recipes and Reminiscences
Beyond Gumbo : Creole Fusion Food from the Atlantic Rim
and by lots of authors
( anything Szechuan)
I love well-prepared spicy food. I would always recommend the books on Mexican regional cooking by Diana Kennedy and I, too, have all of Jessica B. Harris's books.
My boyfriend loves spicy food even more than me (which is saying a lot), so i'm looking for good recipes to work into my daily routine.
i always enjoy watching what Bobby Flay does on Iron Chef -- preparing chili sauces, etc. that are one component of his dish so that flavor isn't sacrificed for hotness. But the recipes in his boos are much simpler.
i'll definitely check out the cookbooks mentioned so far. i'm also looking for creative ways to incorporate more spice/flavor/heat into traditional American cuisines (appetizers, main dishes, and deserts), so, please let me know if anyone thinks of any other good recipe sources.
Spicy Cabbage Salad
1 small head nappa (about 4 cups shredded)
3 scallions minced
2 cloves garlic minced
1 tb minced fresh ginger
1 or 2 hot chilies, preferably red, seeded and minced (optional)
1/4 cup rice wine vinegar or distilled white vinegar
2 tb fresh lime juice
1 1/2 tb sesame oil
1 1/2 tb sugar
1/4 cup sesame seeds
1 red bell pepper, cored, seeded, and thinly sliced
Cut the nappa widthwise into the thinnest poosible strips. Combine the scallions, garlic, ginger, chilies (if using), vinegar, lime juice, sesame oil, salt, white pepper and sugar in a large bowl. Stir until the sugar is dissolved. Lightly toast the sesame seeds in a dry skillet.
Add the nappa aand red pepper to the vinegar mixture and mix thoroughly.Sprinkle the salad with toasted sesame seeds. Let it stand for 15-20 minutes to let the flavors blend. Toss and correct the seasoning just before serving.
if you would like an appetizer, main dish or dessert
example, just holler and I'll copy another.
My first real foray into cooking Cajun food is coming this weekend through "Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country"
Though obviously it can vary from dish to dish, I'm wondering if anyone out there has some ideas on what drinks will go well with Cajun?
(touchstones not loading, could be a speed issue)
If you want to go with a more southern theme, you can go sweet tea, but I suspect this isn't so much about a gentle drink? :D
Spicy food and Gewertzaminer is always a standby, but it can be very sweet. Don't put down sparkling wines - a dry Italian sparkling wine (NOT AUSTI!) will be very good with spicy foods (sparkling wines aren't just for special occassions!). I'd even go for a Chenin Blanc since it's such a good sipping wine anyway.
Beer is really my big choice for cajun food - there's something really good about a cold beer and gumbo.
If you want hard liquor, serve Hurricanes! You can't get away from them in New Orleans.
You're gonna have to look up web sites, but I can recommend the Prejeans Cookbook (a local favorite, and a must eat when visiting south-central Louisiana), John Folse's newest 'After The Hunt' (a BEAUTIFUL tome) and Encyclopedia of Creole and Cajun Cookery (absolutley a must-have if you are any kind of fan of the cusine), Jude W.Theriot's 100 Greatest Cajun Recipes, of course all that is Prudhomme or Wilson, or Karl Breaux's (Kajun Karl's) Cook'n Adventures. There are dozens of locally published cookbooks here, and the truest way to get an idea of what Cajun food really is, is to spend at least a few days here - cookbooks are produced by the local newspaper and every organization imaginable and available at every book store, the airport, all the tourist hangout, the local's hangouts and everywhere anyone might go (including gas stations).
There are many ingredients available here that you can't get elsewhere...for those try cajungrocer.com - I really don't dig endorsing anyone here, but they'll have your boudin, andouille, filet and such when you get the proper cookbooks. Do yourself a favor and stock up on rice now.
As for the drinks, Hurricane's are great (not really cajun though), Dixie or Abita beers, Canadian Whiskies (I don't know why) and quantity is important! Come on down and see the drive-thru Daquairi stands!
It is not exactly cooking but I am going to try to get to the reception. I trust Hardy will see to it that peppers are used liberally in the dishes served. Dr. Eshbaugh was a customer of mine in Oxford Ohio and is well known for working to create shorter season peppers that still have heat.
That said, I do recall disliking cumin as a child. Possibly because the only way I encountered it was in cumin cheese, and that definitely is an acquired taste. Do they have cumin cheese in any other countries than the Netherlands?
And thank you for reminding me! There was an egg curry with garam masala that I used to make whenever I needed to to cook for a crowd. Must make it again some time (Makes mental note and personal recipe note on Eat Your Books).