Before talking about Cajun seasoning, lets first understand the origin of both Cajun and Creole. Both ethnic communities currently reside in Louisiana, USA. Both communities originate from immigrants of the French colonies in North America, namely in USA and Canada. The Acadians later known as Cajuns were one of first Europeans to come and settle in Canada, particularly in Nova Scotia and areas nearby collectively then called Acadia. They were all from France. The Creole were also immigrants from France, who settled in Louisiana which was another French colony. This one had a huge population African slaves.
World cuisine essentials
Lard
Rendered pork fat is also called lard. Pig is a fatty animal. and that excess amount of fat is rendered down fLor a lot of different purposes. Lard is used in cooking and baking. Lard contrary to popular belief is an healthier alternative to margirine. Lard also is a good source for Omega 3. Lard has a high smoking point which makes it ideal for deep frying. Lard rendered for a longer time has a sronger porky smell and the color gets darrker as it renders longer. Lard extracted while its off white or with light yellow
Jerk Marinade
In the 17th century when war broke out between the British and the Spainish in the Carribeans. The Spainish were forced to leave thier territories abandoning the African slaves they had brought with them previously. As the British started conquering the island now known as Jamaica. These slaves escaped to the mountains in the interiors, now called Maroons started living with the Native Taino people of the Island. The Jerk chicken or pork is a result of this fusion of 2 cultures. Traditionaly the people would marinate thier meat with alspice(pimento berries), herbs, spices, oils to prevent it from spoilage
Italian Marinara Sauce
This type of tomato based sauce probably orignated in southern Italy either Naples or Sicily. A hotspot for sea trade. Tomato sauce is first referenced in the Italian cookbook Lo Scalco alla Moderna (The Modern Steward), written by Italian chef Antonio Latini in 1692. The word “Marinara” means sailor style. This sauce was easy to make with only 3-4 ingredients and wouldnt spoil easily, hence became popular with sailors. This sauce can be used as a base for a number of Italian dishes and sauces. Ragout, Pizza, Arrabiata, Bolognese and Lasagne. The tomatoes used for this sauce should be
Peri Peri Marinade
Peri peri chillies are small red bird’s eye chillies which are realy hot about 50,000–175,000 on scoville scale. Native to Portugese collonies in Africa such as Mosambique, parts of South Africa and Angola. These chilli was hugely cultivated in these collonies as well as in Portugal. Later the portugese came up with a recipe in which they spatchcoked the chicken and marinated it with garlic, oil, lemon juice, salt and the piri piri or periperi chilli and grilled it over charcoal. This became popular in Portugal and its collonies as Peri Peri chicken. Below is a
American BBQ sauce
The word barbecue or BBQ in short comes from the spainish word Barbacoa, in which big pieces of meat and vegetables are cooked in a pit in the ground over hot coals. This tradition still remains in mexico with the same name. American Barrbecue tradition is vast. A barbecue expert with experience is called a pitmaster. Each region has it own techniques, ingredients and type of sauce. Some of these sauces are only for basting the meat while cooking. Some of them are used as a dipping sauce. Some can be used for both. Some regions dont even use a
Basic American Barbecue Seasoning
American barbecue itself is a broad topic on its own. There are many diffrent kinds of seasoning in American cuisine and American barbecue. However salt , black pepper and garlic are considered the very basics of seasoning, as these 3 do not change or enhance the orignal flavor of the meat. There may be a hint of garlic in thier but it does not tamper with the orignal flavor of the meat rather complements with the umami flavour of the meat, which can be felt at the end of each bite and eliminates any off smell from the meat.
Mushroom Ketchup
Mushroom ketchup is an old 18th century recipe from Britain and colonial America. Its a salty mushroom extract. Its used as a sauce with meats and as an ingridient in many old time British recipes. Mushroom Ketchup A condiment from mushroom extract 300 gram mushroom (chopped)2 tsp salt1 bayleaf (medium)8 clove (crushed)1 tsp horse raddish1/2 tsp kashmiri chilli powder1/2 tsp allspice berries (crushed)80 ml white vinegarzest of 1 lemon1 onion (medium, chopped, optional) Put salt into the mushrooms and leave it over night.Put the rest
Raakshas special master brown stock
In French stocks are called fond meaning foundation. A good, flavorful stock is the basis of a good dish. There are 2 kinds of stock. Translucent and mild white stock, made by just boiling the meat, bones and aromatics, then there is this intense, meaty brown stock made by browning the meat scraps, bones and aromatics first then deglacing the fond at the bottom and simmering everything in water. Today we will be disscussing brown stocks. Due to millard reaction the meat protiens intensify creating a meatier mouth feel called “Umami”. When the pot is deglaced and
Panko and Breadcrumbs
Breadcrumbs are used as coating for deep fried food such as, fried chicken, croquettes, schnitzel. The cooking process turns the coating into a crispy golden layer, most of the time keeping the inside moist if cooked at a proper tempreture. You have regular breadcrumbs which are made of dehydrated breadcrusts, then you have Japanese Panko. It is light and flaky that gives a light golden crust. Panko is of two types Panko flakes or tan panko and white Panko with smaller flakes like a coarse powder. The word ‘Panko’ is made of two words ‘Pan’, Japanese for
Dijon Mustard
Mustard or mustard sauce is a well known condiment. Be it cold cuts or hotdogs, sandwitches or croquettes. The Dijon town in burgundy region of france is known for its mustard. Dijon style mustard is an icon. Jean Naigeon, who decided to use vinegar instead of verjuice (juice of unripe grapes). Indeed, whilst the original Burgundy condiment made out with verjuice was acidic. The authentic recipe contains mustard, blackpepper,salt white wine and white vinegar. The standard recipe was gaurded by the order of mustard and vinegar makers. From 1996 this recipe was gaurded under the fellowship of djon mustard.
