I use ground chuck because, to my taste, it’s moist enough to serve on a toasted bun without additional sauces. However, I recommend serving mayo or remoulade on the side in case your guests like it extra juicy.
Entries Tagged as 'Cajun'
Burgers with Blackened Barbeque Rub
January 14th, 2010 · 26 Comments
Tags: Cajun · College Life Cooking · Guest Blog Post · Recipes
King Cake & Twelfth Night
January 6th, 2010 · 23 Comments
This traditional King Cake recipe goes back to before the 1980’s and is a classic. It will yield 1 average 12 to 14-inch ring of King Cake. In the restaurant I would make a much larger batch that would yield 6 King Cakes this size.
Tags: Cajun · Desserts · Heritage · Holidays · Mardi Gras · Recipes
Welcome to Mardi Gras 2010
January 5th, 2010 · 25 Comments
It marks the day the wise men brought gifts to the Christ Child. By doing so they ‘revealed’ or ‘made known’ Jesus to the world as Lord and King. As the Mardi Gras season starts this year Fat Tuesday falls on February 16, 2010, always the day before Ash Wednesday, which is the beginning of Lent for fasting and abstinence in the Catholic Church.
Tags: Cajun · Creole · Culture · Events · Heritage · History · Holidays · Mardi Gras · Traditions · Travel
BMT Cajun Risotto
December 18th, 2009 · 21 Comments
Additionally, when my parents came to visit us in October (10/2009) my father Joe Boudreaux mentioned that he had worked for Mr. Stansel on his rice farm during his high school days. Gueydan is only a few miles from Morse, Louisiana, where my father grew up on their farm, they grew rice and soybeans also.
Tags: Appetizers · Cajun · Entrees · Italian · Recipes
