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Football Season is Upon Us

Can it be possible that football season is creeping up on us? You certainly can’t tell by the temperatures, which are hovering in the high 90s down South, but it won’t be long before high school, college and professional football will rule the weekends. Whether you’re planning on tailgating or watching your favorite team on the tube, we have some fixings that can make your gathering top-notch. For example, organize what I call a “grazing menu.” Rather than cooking gumbo, chili or jambalaya, put those on hold until cooler weather sets in, and offer lots of bite-size snack food to sate those appetites. Mini crawfish and shrimp pies can be baked in advance and stored in airtight containers to bring along to serve at room temperature while you party in the parking lot before the game. Or, shove them in the oven at home and serve them hot at home gatherings. We also have Gulf shrimp that can be used for any number of easy finger foods. They can be fried, boiled or threaded on small bamboo skewers to put on the grill. Be sure to have your favorite hot sauce, cocktail sauce and tartar sauce to accompany those shrimp! I’m sure our newest recipes will inspire you.

SUMMERTIME FOOD

SUMMERTIME FOOD

Oops! How can it already be the middle of summer? I haven’t done nearly enough of my favorite summer activities yet. For example, I love being cradled by my old canvas hammock while I read some trashy novel and sip on something cold like freshly made lemonade (with real lemons) spiked with refreshing mint leaves. Some hot afternoons find me in the line at the sno-ball stand trying to cool down. And of course, most of my evening meals revolve around my outdoor grill on the patio.

I’ll grill everything from asparagus to zucchini, and with kabobs I can do a lot of mixing and matching. Check out the recipes for some of my favorites.


YOU NEED THESE!

Sometimes you need to toot your own horn and this is one of those times. Maybe some of you are great cooks, and then again, some of you may need some help. I recommend any and all of the cookbooks we offer. Of course, I’m partial to my own WHO’S YOUR MAMA, ARE YOU CATHOLIC AND CAN YOU MAKE A ROUX? But I won’t hold it against you if you order any of the other ones. And you absolutely need some Cajun or Zydeco music CDs to get your toes tapping and set the mood for a Cajun shindig. If you don’t already have that butane burner, YOU NEED ONE, along with all the gadgets to go with it—a pot, thermometer, a Tabasco apron and pot holders, and gumbo bowls. During the hot months, nothing is more refreshing than a <a href=”http://www.cajungrocer.com/pat-obriens-hurricane-mix-p-112.html” target=”_blank”>Pat O’Brien’s hurricane</a> so you better stock up on their Hurricane Mix. Don’t forget the crushed ice and rum! You’re probably working up an appetite so order some crab burger to plunk on hamburger buns. Wow, what a sandwich! Dress it with garden-fresh tomatoes and dab it with tartar sauce for a real treat. Or, you could get some crabmeat with which to make a delicious casserole.

SUMMERTIME

UMMERTIME

Memorial Day marked the unofficial beginning of summer and I’m looking forward to some lazy, hazy days filled with relaxation—swimming, fishing, grilling and lots of reading.

Without a doubt food is very important during carefree summer days. Order your boiled crawfish NOW because they will soon be out of season. Cover your picnic table with old newspapers on which to put the spicy freshwater crustaceans, chill down some soft drinks and beer (Abita beer if you can get it), and chill out. You might want to have on hand some of Louisiana’s favorite dipping sauces, like cocktail sauce, tartar sauce and remoulade sauce. We have theses and MORE from which to choose.

Another idea for summer enjoyment is fried turkey. The big bird is not only just for Thanksgiving and Christmas, it’s also great for any kind of warm weather gathering. My brother-in-law, Al Landry, prides himself on his fried turkeys and this is how he does it. BUT, I suggest you try any of our Cajun Injector seasoning mixes. I love the roasted garlic flavor! Oh, and don’t do this in you kitchen – this is for the backyard or the patio. You will need one of those butane burners with a large pot like the one you use for boiling seafood. Since there is a possibility of hot oil splatters, you might want to put old newspapers under the butane burner to catch the hot oil.


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