Cooks Essentials
Cooking Cajun Food
It’s an art form cooking in the very heart of Cajun country. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.
One of the best things about Cajun made cooking is that the recipes tend to be different for each dish. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish using cast iron cookware, over and over again. The taste will differ each time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
I’m sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims “Bam!” there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. During the cold Michigan winters, andouille sausage and fresh crawfish are hard to find.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Be aware that the sources are limited. Once you have the ingredients, it’s time to let a little jazz emanating from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you’ve experienced it for yourself. Gather your best pro cookware and invite that someone special to enjoy your meal.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. Then again, Cajun food is one of the most delicious food on earth. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.
Cooks Essentials
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Sam Cooke – Greatest Hits $6.42 Now we have Greatest Hits, a 22-song collection of Cooke’s pop hits in addition to the 13-song Best Of collection and the 28-song The Man and His Music. Only The Man comes close to presenting a complete portrait of the legendary soul singer: At least there are examples of Cooke’s gospel and R&B material. (Any collection without “A Change is Gonna Come” is an automatic failure.) Cooke’s melodious v… |
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Complete Recordings of Sam Cooke with the Soul Stirrers $17.63 While the pop classics by the grit-and-honey singer reached a broader audience, Sam Cooke’s formative music with the Soul Stirrers, recorded for the Specialty label, ranks with both his best and gospel’s best. Only 19 when he was recruited in 1950 to replace the group’s venerable R.H. Harris, Cooke developed the signature style he would carry into the popular arena while he was still singing churc… |
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