Louisiana Flava

RIPE FOR THE PICKING

The best way to enjoy the summers bounty on those cool crisp fall mornings is by sampling crusty french bread topped with sweet sugary figs.  The Celeste figs are in season and I jumped at the opportunity to can a few jars.  The mixture of cane sugar and figs makes this southern favorite irresistible.

I've never actually seen a fig tree as big as the one in our yard. It actually towers 20 feet high.  Our free range chicken have made it their own personal roost and I just assumed that has a lot to do with its growth.                              As the fall leaves begin to turn golden I' ll be thankful for the time invested in these delights.

FIG PRESERVE CAKE

2 c. flour, 1 tea. salt, 1 tea. soda, 1 tea. cloves, 1 tea. cinnamon, 1 1/2 c. sugar, 1 c. vegetable oil, 3 eggs, beaten, 1 c. buttermilk, 1 tea. vanilla, 1 cup fig preserves, chopped, 1 c. nuts

Sift together the first 7 ingredients.  Add oil and mix well. Add eggs. Add butter-milk gradually. Add vanilla and fold in preserves and nuts. Pour into a greased and floured 9x13x2 pan.  While cake is hot pour sauce over cake in pan.  cool. Cut in squares and serve.

SAUCE

1 c. sugar, 1/2 c. butter or margarine, 1 tablespoon corn syrup, 1/2 cup butter-milk, 1 tea. vanilla    Mix all ingredients in small pan.  Bring to a boil over medium flame and boil for 3 minutes. Pour over hot cake while sauce is hot.  Recipe provided by Joy Blanchard

Buffalo or Buffalo

I've heard tell that their is a fish in the Atchafalaya Basin call a Buffalo.  They can grow to the size of four to six pounds.  Mostly it's used for bait by the local fisherman  to catch crawfish. Well, last weekend Gus's son asked him if he would like some Buffalo and his answer was you bet.  I wasn't quite sure what we were going to do with it unless we were going craw-fishing. I just assumed we were talking about fish but come to find out it was actual buffalo meat. The western cowboy kind of steak. 

Fresh From the Bay

Here along the Lousiana coast every one has heard the old story that you can't (lets say you shouldn't) eat raw oysters in a month that doesn't have the letter R in it.  Well JanuaRy is here and it was a perfect Sautrday morining to take a ride out to Dupuis Oyster Bar in Abbeville.  We enjoyed sumptuous ice cold oysters on the half shell and a steaming cup of seafood gumbo. 

Our return trip home took us into the town of Delcambre.  A place know for its great shrimping industry and festival.  We took a short detour down to the docks to see all of the majestic shrimp boat tethered to their moors. 

Cocodrie Harvest

Their are two steps to this harvest. Catch um and Skin um

Blue Point Crabs

We took a ride down to Bayou Portage to check on Gustaves house boat. While driving back we met up with Early Boudreaux returning from a crabbing trip. Several of the wooden crates inside of his boat were filled with beautiful blue point crabs. I thought of endless possibilities for the evenings meal. Stuffed, stewed, or boiled. It just has to be good.

Hooked on Che'vre

  If you are like so many people who just can't get enough of soft-ripened, mellow che'vre, Belle E'corce Farms located near St. Martinville is the place to enjoy the rich flavors of Tre's Belle Che'vre.  The owner and cheese-maker Wanda Barras produces several wonderful varieties of goat cheese.  The roasted garlic with Italian seasoning and sun dried tomatoes or the dill with roasted garlic and lemon are just two of her customers favorites. 

So if you're ready to taste some wonderful che'vre Belle E'corce Farms is a good place to visit.

Shrimp Ceviche

THE KING SHRIMP IS BACK IN TOWN

Shrimp Ceviche, originally uploaded by cajunkingdom.

Shrimp Festival

Louisiana Highway 14 leads to the community of Delcambre, Louisiana.   It's just a few miles north of Vermilion Bay which open up to the Gulf of Mexico.  Today, If you were looking for a great Cajun Chef you'd  find him and his friends all gathered together at the Shrimp Festival Cook-Off. 

When I walked through the maze of  cooking tents I saw simmering pots of culinary delights.  One cook pulled me to his table and secretly told me he had the winning recipe.  He smiled and quietly said  grilled corn, grits, cream sauce, and beautiful gulf shrimp would win the contest today.  I started to ask for his secret ingredient but the call came for judging and he hurried away.

No stopping a Cajun on a mission.