The history of Cajun food can be traced to the Acadian refugees who came largely from now the modern-day Nova Scotia and New Brunswick. They modified their French rustic cuisine to local ingredients like crawfish, rice sassafras and sugar cane. Cajun food is the combination of French and Southern food. The immigrants of French peasant ancestry settled in Acadian region of Nova Scotia, Canada in the early 1600s. However, the name Acadian was changed to Cajun by the English-speaking people of Louisiana. Rice was a staple in the Acadians cuisine because Cajun food was initiated by a very poor people.
Cajun food consists of onions, peppers and celery which are the major ingredients. Other notable ingredients of Cajun food are garlic, cayenne pepper and different types of meat and seafood. The majority of Cajun food is cooked in a black cast non pot that is frequently transferred from one generation to another.
Method of Cooking Cajun food
There are various cooking methods which include; boiling, barbecuing, grilling, baking, braising, deep frying, Etouffee, pan-broiling or pan- frying, injecting and stewing.
One notable Cajun food is the Dirty Rice. You can cook dirty rice by using the following ingredients; pork roast, green bell pepper, onions, shallot, white pepper, black pepper, cayenne pepper, bunch green onions, bunch parsley, salt, garlic powder and rice. This food is usually prepared by filling a large stock pot with sufficient water to cover the entire contents of the pot. Boil the pork roast, 1 onion, the shallot and the bell pepper till the meat is done. After that, remove vegetables and roast from the pot.
Put the boiled vegetables and meant in a food processor. Add these ingredients to a large bowl with chopped onions, green onions, parsley and seasonings after processed. Stir well and add the rice and mix together very well. Add stock water gradually and mix until required consistency is reached.
Partial ingredients for Cajun food
Enumerated below are some lists of partial ingredients used in preparing Cajun food as well as some of the staple ingredient of the Acadian food culture.
Grains – corn and rice, wheat (for baking bread).
Vegetables and fruits – Blackberries, Bell peppers, celery, cayenne peppers, figs, cucumbers, collard greens, limes, lemons, mirlitons or vegetable pears, okra, onions, tomatoes, tabasco source, sweet potatoes and squash to mention among others.
Seafood includes catfish, bass, trout, redfish, pompano, flounder and grounder.
Poultry include: Turkey, Chicken, Dove, Goose, Duck and Quail.
Pork: Boudin, Andoville, Ham hocks, Wild boar, Head cheese and so on.
Italy is one of the countries of Mediterranean diet as Italian food is based on seasonal fresh produce. It is one of the healthiest foods in the world. Horace, a Romance poet commented in 100BC that Italy was just about one big orchard because the climate is very suited to fruit trees like apricots peaches, plums, pears and so on. It is equally favorable to vegetables and nuts such as the cardoon, artichoke and the aubergine that is usually a fruit like tomato.
Tomato grows very well in Italy, particularly in the Southern region of Calabria. Whenever people talk of Italian food, some limit their thinking to only ubiquitous pizza and pasta which are very good Italian foods.
However, these foods are not what the regional Italian food is all about. Pasta is surely a staple and cannot get any food better than ravioli stuffed with seafood or seasonal vegetables. This type of Italian food is cherished by all the Italians and the food do extremely well when it comes to dishes with cotopus, baby clams, fish and of course squid.
Italian food is a way of life in a nation where friendship, family, and feasts are all permanently allied. Italian food is vibrant, simple, good and more than a form of nourishment. Italian food is popular, greatly loved, highly famed and tirelessly imitated all over the world.
Italian cooking depends on the use of unsullied components and aromatic plants rather than basil with tomato sauce and spices.
There is the pesto which is also an Italian food and it is a blend of fresh basils and pine nuts with olive oil, that makes a pleasant mortadella, but this is not considered to be the best of Italian meat products while it is very difficult to beat good Salami and the pastrami that are equally wonderful.
Risottos one prepared with Italian wine or champagne flavored with truffles and many other mushrooms in winter. There is also the truffle and mushroom festival which is meant for all different types of produce, plus wild boar and tomato. If you are on vacation in Italy, the food festivals are most attend as you will get the best of region’s cooking and environment is a genuine holiday once in a while you will experience a truly gastronomic delight.
Equally, there are roasted chest nuts, special platters of cold cooked meats, goose and cheeses with different conserves that compliment these platters tremendously well.
Therefore, try out the real Italian food by visiting your local Italian restaurant or by going on holiday to Italy.
Cajun cooking is considered a precious form of art till date, also there are no particulars in its recipes & a key ingredient is love & emotions. In Cajun country where believes good food is all about meeting their heart & soul, so it explains as to why some southern cooked dishes are called ‘soul food’. There is almost no science to the particular cooking but the fascinating things about Cajun cooking is the fact that there are hardly any exact tested recipes.
Cooking Cajun food outside can be a major challenge, probably the toughest part of it, because its ingredients are so hard to find and even impossible to come across fresh spices & seasonings that are essential to most Cajun foods, that’s why if you determined to learn to make Cajun foods of your own, you should first discover the ingredients. More amazing thing that from day to day one person can make the same dish over and over, but it’s likely to taste a little bit different each and every time it is made. Most, if not all genuine Cajun cooking is done to taste rather than measurements. Many people in the country try to be like the real Cajun flavor but are unable to do so.
Cajun food is not to be rushed-much. It takes more time, so Cooking of Cajun food will try your patience and judges your talent as well as charge up your energy levels, as it tends to be emotional process for so many. So add a little jazz to set the mood that charge up the environment and glare to set your mood, for those whom you are serving. Another major reason is that must have a sincere feel to cook and serve the best to gain that excellence. On the other end however, Cajun food is one of the richest and most yummy, delicious food on the planet.
Incase you are a person who loves to try and test different cuisines; you must not miss out on preparing the authentic Cajun Food. The word Cajun is depicted from the French speaking immigrants known as ‘Cajun’. They were deported to the US & Canada. There are many recipes for Cajun Food. Let us take the simplest one known as Cajun Cabbage which can be served with sausages to make a complete meal for 4 persons.
The ingredients are 4 cups shredded cabbage, 1 small onion, 1 can tomato, 1 garlic minced, ½ teaspoon salt, ¼ tsp each of dried oregano, pepper, hot pepper sauce, ½ cup frozen corn, ½ cup frozen green peas.
Cook cabbage, onions, tomatoes, garlic, salt, oregano, pepper & hot pepper sauce in a pot on medium heat for about 20 minutes or till the time cabbage becomes tender. Add corn and green peas. Cover the pot with lid and cook for another 5 minutes. Serve it hot.
In Italy food is the part of their culture. It is in their history and their life style too. Each region in Italy has its unique history related to food. The main and important thing about Italian food is its simplicity and most of the dishes can prepare with less ingredients. There are 4 to 8 ingredients mostly. Italian dishes are mostly inherited in families so they are better and easy to cook at home. So with this reason Italian dishes are so much popular today. Cheese and wine are important part of Italian dishes with that fruits, vegetables, sauces, rice and corn are also include in them. Olive oil has its major part in cooking of these dishes. Most of the dishes also have different kind of pasta in them. Pasta is basically different types of noodles available related to their shapes and lengths. Sauce is the main part of pasta dishes.
So the Italian version of a beignet is a zeppole, or as my family likes to call them: sfingi. Sfingi are commonly light, deep fried dough balls covered in powdered sugar. Their consistency is best when light and puffy. Sometimes they are even filled with ricotta mixed with small pieces of chocolate, candied fruits and honey, and most often enjoyed on Saint Josephâ€™s Day, which is March 11 of this year. In Rome, Naples and Sicily, these little pastries are sold on many streets and are sometimes gifts on this day.sfingi 300×225 New Orleans Beignets vs. Italian Sfingi
New Orleans Beignets vs Italian Sfingi
“If you are from South Louisiana and you live in New York ever recorded by you. Serious recordings. For serious Cajun food. Have eaten at several places to eat in town, the “”Cajun”" or “”Louisiana”" right Maras Homemade is the only place that actually followed through.
On the plot – that’s the real deal! Maras fly their product in the Louisiana Gulf Oyster is crawfish, alligator, crab and shrimp. Mara is also serving a special Mardi Gras menu, and even jazz festival favorites such as Mara crawfish, crawfish Pot Pie, Crawfish Stuffed Crawfish Toast bread and cheese!”
Maras Homemade Nola in NYC
Just Like Being Home!:
Oscars Oyster Bar and Bait House was an excellent surprise as I stumbled in before meeting friends one late Saturday afternoon. I really didn’t know what to expect so I ponied up to the bar and was greeted by a cool and informative bar tender named Damien. Damien recommended I try one of the hurricanes to start, which I did. They are absolutely amazing. The catfish and shrimp I had were fried just right and had a good Lousiana temperature to them. The french fries and the cole slaw were fantastic as well. If you get the privileged to meet the owner Phil, he is a great story teller and very proud of his restaurant. He should be. The staff is very enthusiastic and all smiles. The food is amazing. And for $1.63 an oyster…omg they are quite addicting, just make sure you have the hot sauce/ horseradish combo.
This place has a fun vibe and a cool patio. The food is pretty good, however the tap beer tastes watered down. We’ve always had decent service at Oscars. Saturday nights they have a live band with dancing on the pation. You can also smoke on the pation if you choose.
Love this bar!:
Great place to hang out! Bryan the bartender is awesome!
“The recent experience of mine (which I am not allowed to talk), I learned a few things. The main ones are made: While South Louisiana food is without a doubt some of the best food in the world, it is very simple and limited.
Anyway, the reason why I came up with this idea for a series of dishes that I mean by “”a higher class Coon-Ass”". These dishes are in the tradition of Louisiana coon-ass, but good food with flair. Here is the first:
Add a few pieces from each of chicken, steak and sausage and stir in.
Another option is to use meat as a side dish.
Garnish with a tablespoon of pureed tomatoes and parsley are not.
Serve with French bread with a swirl of sugar syrup.”
A Higher Class of Coon Ass
Two things come to mind when I think of Sunday brunch, BBQ and Bloody Mary. If you are looking for both – Stubb’s your place. The waitress tells us go out and serve us. Outside? Yes. Outside it. Walking through the door next to the stage are the epitome of Southern barbecue. No disk is big enough to match what your eyes tell you what you need. Stubb is known for its southern barbecue and live music, especially this Sunday’s Gospel Brunch known. I have never seen a “Gospel Brunch”, but I’ll tell you, it will not be my last Stubbs Bar-BQ in Austin! What a nice experience!
Stubbs Bar B Q Austin