The recipe originally calls for sautéing the crushed red pepper and garlic first; I like to brown the pork first then add the crushed red pepper and garlic after, to prevent the garlic from burning. Also, since we like a lot of garlic I have doubled the original amount here, however, typically I will increase most garlic amounts in recipes by four times the original, personal taste preferences and your mileage may vary.
Entries from February 2010
Asian Pork Tenderloin Medallions
February 22nd, 2010 · 16 Comments
Tags: Entrees · Recipes · Weight Watchers
Trout Pontchartrain
February 19th, 2010 · 16 Comments
This classic dish has also seen a revitalization lately among restaurants both in and outside of Louisiana, and variations include additional ingredients in the topping such as shrimp and crawfish tails. In addition, some are now adding a thicker batter to the fish with eggs and breading, such as with panko breadcrumbs for a crunchier texture.
Tags: Cajun · Columns Hotel · Eiffel Tower Restaurant · Entrees · Recipes · Sauces · Seafood
Lenten season and a spicy shrimp recipe
February 18th, 2010 · 12 Comments
Question: Are you giving up anything for the Lenten season? Are you giving back anything as alms-giving to support your community?
Tags: Cajun · Entrees · Recipes · Seafood
It’s Carnival Time
February 16th, 2010 · 14 Comments
First, I will share with you some of New Orleans Mardi Gras music with a few videos of famous New Orleans musicians. Then you can view what New Orleans Mardi Gras looked like in 1941, sixty-nine years ago. Next is a list of all the parades in New Orleans today, starting with Zulu and ending with truck parades. Then you will need to take a quiz. Yes folks, there is a test on today’s blog, it is a Mardi Gras Quiz on delish.com, Foods of New Orleans.
Tags: Mardi Gras
