Cajun Pork with Noodles
1 pound pork tenderloin, cut into bite-size pieces
1 tablespoon minced onion flakes
1 tablespoon Cajun seasoning
1/2 cup mushrooms
2 cups milk
2 tablespoons cornstarch thinned with water
1 box cooked spaghetti
In a large skillet brown the pork tenderloin until it turns white on all sides. Add the minced onion flakes and cook until they are slightly toasted. Add milk, mushrooms and Cajun seasoning. Finally add the cornstarch and cook until thickened.
Meanwhile, cook the spaghetti according to the directions on the box. Drain noodles and mix the pork tenderloin mixture together with the noodles.
Yields 3 to 4 servings.
Cajun Vinegar
1 teaspoon red wine vinegar
1 tablespoon black peppercorns, coarsely crushed
4 jalapeno peppers, quartered
2 garlic cloves, lightly crushed
1 wine bottle and cork
In a medium-size enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place.
Cajun Shrimp Spread
1 pound cooked shrimp, peeled and de-veined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 bunch scallions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon Cajun seasoning
1/4 teaspoon black pepper
Combine all ingredients in food processor, pulse until mixture is creamy. Chill for at least one hour. Serve with crackers.
Cajun Spice
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup.
Cajun Popcorn
2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300 degrees F for about 7 to 10 minutes for crispy popcorn, if desired.
Makes 2 1/2 quarts.
Cajun Pecans
1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoning
Melt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco; stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.
Store in airtight containers.
Yields 4 cups.
Cajun Shrimp Salad
3 pounds cooked, peeled shrimp
1 cup olive oil
1/3 cup vinegar
2 large onions, chopped
2 large bell peppers, chopped
Salt and pepper to taste
Add all ingredients together in large bowl. Cover, stir well and chill for about 4 hours, stirring occasionally.
Cajun Pate
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon pureed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans
Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and saute the onion over a medium-high heat for 5 minutes, then add the pureed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the pate mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.