Friday, September 2, 2011

Elderflower Cucumber Cocktail

Here's my new cocktail for the Labor Day Weekend. It involves minimal effort -- all you have to do is shake your thang!

This week, my aim was to create a cocktail with two newly-procured items. One of those was Thatcher's Organic Artisan Elderflower and the other was Zevia Grapefruit Soda. All I did was mix these two new ingredients with some tried and true flavors (Tito's Handmade Vodka and cucumbers from the local market). The result was a refreshingly fruity and flowery cocktail. It's a perfect start to the last-hurrah-holiday-weekend-of-summer.


Elderflower Cucumber Cocktail

  1. Put the following into a cocktail shaker:
    • 1 shot vodka (I used Tito's Handmade Vodka from Austin, TX, baby!)
    • 1 shot elderflower liqueur (I used Thatcher's Organic)
    • 3 slices cucumber
    • 4 ice cubes
  2. Shake until cold and strain over 3/4 c crushed ice.
  3. Top with:
    • 2 shots grapefruit soda (I used Zevia Grapefruit Soda)
    • 1 shot seltzer
  4. Garnish with a cucumber wheel.
  5. Drink to a sweet Labor Day Weekend!

Sunday, August 14, 2011

Smoky Spicy Garlicky Goat Cheeseballs

The idea for this recipe has been rolling around in my head for over a year now. I wondered how tangy goat cheese, mellow roasted garlic and onion-y chives would pair with spicy smoked almonds.

Finally made these little goodies and, as it turns out, the flavors are really great together. I only wish I'd tried them sooner.


You can roll this mixture into individual cheeseballs like I did, or form it into one log or ball. No matter what you choose, this is a pretty quick appetizer that you can make ahead of time. Just hold the mixture in the fridge until almost ready to serve. At that point, you can shape the mixture and roll it in the almonds.

Smoky Spicy Garlicky Goat Cheeseballs

Makes 16 mini cheeseballs

1 1/4 c spicy smoked almonds (I used Blue Diamond Jalapeno Smokehouse almonds)
8 oz light cream cheese, softened
4 oz goat cheese
1 Tbsp light mayonnaise
1 Tbsp fresh chives, chopped
4 cloves roasted garlic, chopped
1/8 tsp salt (+ more to taste)
1/4 tsp pepper (+ more to taste)
1/4 tsp smoked paprika
1/8 tsp ground chipotle powder (or add a few drops of your favorite hot sauce)
1/2 c parmesan, grated
1/2 c sharp cheddar, grated
olive or canola oil spray

  1. Put almonds in a zippered bag and smash with a meat mallet or rolling pin until they're in small pieces, but not completely pulverized. Pour into a bowl and set aside.
  2. Using a handheld mixer or stand mixer, mix the goat cheese, cream cheese and mayo on low speed until smooth and thoroughly combined.
  3. dd the chives, garlic and spices and beat on low speed until combined.
  4. Mix in the parmesan and cheddar cheeses at low speed until combined.
  5. Taste and adjust seasonings.
  6. Refrigerate the mixture for 30 minutes or more.
  7. Spray hands with oil and roll cheese mixture into 1 1/2-inch balls.
  8. Roll each cheeseball in the almonds until coated.
Serve chilled or at room temperature with crackers, bread, and/or veggies.




Monday, August 1, 2011

New Feature - Ask Dat Cajun!

Hey kids,
Have you ever wanted to know how to cook a roux, what a charivari is, or what to serve when your friends drop by for a quick visit?

Now you can Ask Dat Cajun and get the answers to all your culinary and cultural questions. Heck, I'll even take a crack at solving your social dilemmas in a way that only a good ol' Cajun would.

Email your questions to me askdatcajun@gmail.com and I'll do my best to help you out, cher!

Friday, July 29, 2011

Friday Cocktail - Pineapple Cucumber Basil Slushie

It's the weekend. It's hot. You're melting.


You want two things:
  • a refreshing fruit slushie
  • some alcohol
This little number does the trick. You get icy fruit and vodka with a dose of basil to boot. Plus, you just throw everything into the blender and you're ready to drink.

What more could you ask for this Summer?

Pineapple Cucumber Basil Slushie

Put the following into the carafe of your blender:
1/3 c frozen pineapple
1/3 c cucumber, diced and peeled
1 lime wedge, rind and pith removed
1 basil leaf (if using large leaf basil, use 1/2 of the leaf)
1/3 c crushed ice (use less (or omit) for a more smoothie-like consistency)
2 shots vodka
5 - 8 drops clear liquid stevia

  1. Blend away and pour into a glass.
  2. Top with a long sliver of cucumber and a sprig of basil.
  3. Drink to beat the heat.

Monday, July 25, 2011

Return of the Cajun

Bonjour, y'all!
It's been over three months since I posted anything to this blog. No, I haven't been on a hunger strike. I'm still eating and cooking and canning and what have you.

It's just that I had a little blogger pity-party where Mr. Whoreadsthisanyway and Mrs. Doesanybodycare were the main guests.  Luckily for me, I found encouragement and support from other bloggers and friends in the twittersphere.

So... I'M BACK, chere!

I'm looking forward to bringing you more recipes for Cajun/Creole food & drink, along with posts about my favorite things.

What I'm most excited about is a little feature I'm calling "Ask Dat Cajun" where you can pose your questions about food, culture and life. I'll give you good ol' homespun advice just like your Cajun Mamère would give you, if you had one.

More soon!

Saturday, May 14, 2011

Morganza Spillway to Open - Keep Cajun Country in Your Thoughts

In what has become Louisiana's own version of "Sophie's Choice", the Morganza spillway will be opened this afternoon to spare New Orleans from flooding.

Please keep all of the good-natured, hard-working people of Cajun Country in your thoughts. Many of them are but a few hours or days from losing everything they've worked for all their lives.

While the national news media may think that towns like Butte Larose are quaint with their camps instead of houses, those who live in or near the area know that it is more than that -- people there live a unique and beautiful way of life and tradition.

To all affected residents, to my friends and to my family, please stay safe.

Wednesday, April 20, 2011

Deepwater Horizon Disaster - One Year Later

On April 20, 2010, the Deepwater Horizon rig exploded, killing 11 men, spewing untold amounts of oil into the Gulf of Mexico, killing wildlife and destroying the livelihoods of many in the seafood and tourism industries.

Considering I'm far away from my homeland, I am usually thrilled beyond belief on the rare occasions when beloved places like Venice show up in the national news. However, in the weeks and months following the explosion, I saw way more of Venice on TV than I ever wanted to. :[

And today of all days, BP announced it that it is suing the maker of the rig's blowout preventer.

I have mixed feelings on that one. While I certainly want EVERYONE (BP, TransOcean, Halliburton, etc.) involved in this mess to be brought to justice and made to pay, it just seems odd that BP waited this long to file suit. (Can you say finger-pointing/stall-tactic?) Not to mention, it's in pretty poor taste for BP to have announced this legal action on the one year anniversary of the explosion.

Real nice move, BP. :[

==
Read my thoughts from one year ago:
Do You Know What it Means to Miss the Gulf Coast?

Tuesday, March 8, 2011

Happy Mardi Gras!

Happy Mardi Gras to all my lovely readers and fellow bloggers.

How did you/will you celebrate today?
Related Posts Plugin for WordPress, Blogger...