Cooking Louisiana - Newsletter - February 2004

Bonjour my fellow home chefs! 

Listen to a bit of the Mardi Gras favorite "Second Line" Click Here. Courtesy of www.mardigrasrecords.com. You can also watch a live New Orleans parade on your computer via web cams located on a parade route. A high speed connection is suggested to watch video. This page will give you parade times and cam links. Click here.. 

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The King Cake

The Mardi Gras season begins on January 6th, or Kings' Day. This day, also referred to as the Epiphany or Twelfth Night, marks the meeting of the Three Wise Men and the infant Jesus. It has become tradition to celebrate Kings' Day and the Mardi Gras season by sharing a delicious king cake. King cake is an oval-shaped cake that is made from gourmet cinnamon dough, iced, and decorated with sugars in the Carnival colors of purple (for justice), green (for faith), and gold (for power). A tiny, plastic baby representing the infant Jesus is inserted into the cake. Tradition holds that the person who gets the piece with the baby in it is obligated to bring a king cake to the next party. The Mardi Gras season comes to a close on Fat Tuesday (Mardi Gras), the day before Ash Wednesday.

King Cake Recipe #1....... and, Recipe #2 

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I get asked "What are the Traditional foods served on Mardi Gras Day?" Depending on the attention to be paid to cooking it could be anywhere from finger foods to barbecue, or, gumbo. Remember, Mardi Gras is the day before the traditionally Catholic Lenten season so meat is generally the order of the day. People are usually moving about with parades passing so a "quick bite" fits well in all the busyness. The kids love the burgers and hot dogs and the adults usually hit the sausage and ribs. Chicken wings fit the "grab it and go" criterion as do stuffed mushrooms and stuffed jalapeños. A bite of bread is also in order so Andouille Bread would make a nice addition.

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Are your barbecue tongs a source for salmonella? Well, they very well could be. Let's look at the series of events when barbecuing. 

1st - put the meat on the grill and arrange it with the tongs. Close the pit. The tongs sit outside the pit... the meat sits inside the pit. 

2nd - It's time to turn the meat (which has been inside the pit cooking) with the tongs (that have been sitting outside the pit not cooking). 

Question: What is on the tips of the tongs? Answer:  Raw meat juices from when you started.
Fact: If the raw meat juices on the end of the tongs are never cooked they can cause sickness.

What do you do? Be sure to wash the tongs before you take the meat off of the pit to serve. The juices of raw meat cook very rapidly. Those juices will almost always remain on the outside of the meat if you use the contaminated tongs to work with the meat. Decontaminating the tongs before making that "final flip" will help eliminate salmonella, or, most any other sickening bacteria present.

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The Trinity... Onions, celery and bell pepper. Of course you know what they are, but, there's a trick we Cajuns use in many of our dishes. Read more...

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Did you misplace that grocery store sale paper again?  Click Here...

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Louisiana Cookin' is a fun-filled magazine with stories and recipes from the people who make Louisiana’s cuisine so famous. Each of the 6 issues during the year includes articles on food-related topics from the home cook to famous restaurants; Cajun, Creole and all in between … all with simple recipes. Also, articles on traveling throughout Louisiana and beyond brings our readers ideas on the best places to stay, dine and festivals to attend, with recipes included. Along with the tasty articles and recipes appearing in each issue, regular features included in this unique magazine are a calendar of food-related events, Gumbo Crossword Puzzle, quick and easy and low fat recipes.


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Be sure to visit the "What's New" page to see all of the site's new additions.
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Featured recipes.....
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Maque Choux Cornbread  
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Cheese Ball  
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Goood Salsa (spicy)
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Sterling's Cajun Tiger Omelet
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Have a good one...

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Creole Cooking is part of what the delicious foods of South Louisiana are today... Here's a book you're sure to enjoy!

Cooking is sharing and sharing is love, Cajuns just love to share! Cook often and keep the tradition!