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Todays Cajun Cooking News Links in this section lead off this site. We are not responsible for the content on these sites. Cajun cooking, beer-tasting on tap as WSC community courses - Williston Daily Herald Cajun cooking, beer-tasting on tap as WSC community courses Williston Daily Herald A Cajun cooking class is offered on April 14 with an April 2 registration deadline. "In this class you will be taught how to cook meals straight from South Louisiana. The variety will range from crawfish to breaded pudding," reads the course guide. Louisiana tourism attractions promoted in New York - NOLA.com NOLA.com Louisiana tourism attractions promoted in New York NOLA.com View full sizeBebeto Matthews, The Associated PressLouisiana Lieutenant Governor Jay Dardenne, center, samples Cajun cooking at the food shack during the launch of 'Swamp in the City,' a replica Louisiana swamp and local scene at Chelsea Market in New ... and more » TV chef Andrew Zimmern judges Cajun cuisine for charity - LSU The Reveille LSU The Reveille TV chef Andrew Zimmern judges Cajun cuisine for charity LSU The Reveille "I have been cooking all my life. I started when I was about 13 years old," Braud said. Zimmern was given the opportunity to judge the jambalaya made by Braud and Abshire as a part of the segment. He described the flavors of each Cajun dish as ... Host of Bizarre Foods visits Baton RougeWBXH all 10 news articles » Cajun food, canines to take over Shell Factory - North Fort Myers Neighbor Cajun food, canines to take over Shell Factory North Fort Myers Neighbor By ANDREA GALABINSKI (nfmneighbor@breezenewspapers.com) , North Fort Myers Neighbor Whether you are a Cajun cooking or blues fan, or enjoy seeing canine competitions, the Shell Factory and Nature Park will host two big events this upcoming weekend ... The Best New Orleans Restaurants - Pursuitist The Best New Orleans Restaurants Pursuitist Food is to New Orleans what wine is to France: the city is celebrated worldwide for its delicious albeit unwholesome cuisine. A plethora of restaurants exist at which to enjoy Creole and Cajun cooking. Picking the city's best poses a challenge ... Local companies making name with new sauces - The Daily Advertiser Local companies making name with new sauces The Daily Advertiser ... version of the Sweet and Sour Sauce, Cajun Sweet Applewood Jalapeno Sauce, Cajun Sweet Habanero Rib Sauce and Cajun Sweet Pecan Garlic Sauce. Jared Daigle said the sauces are making their way around the barbeque cooking competition circuit. and more » Cajun food and Greendrinks highlight the week - Press Herald (blog) Cajun food and Greendrinks highlight the week Press Herald (blog) 21 - but WMPG is hosting its Cajun Cooking Challenge from noon to 3 pm anyway. Local restaurant will be making their best grub for attendees who will vote on their fave dishes. And there will be plenty of Mardi Gras and Carnival music. Lagniappe brings taste of Cajun French cuisine - NeighborNewspapers.com NeighborNewspapers.com Lagniappe brings taste of Cajun French cuisine NeighborNewspapers.com By Nneka M. Okona French for “a little something extra,” Lagniappe, in Fayetteville, is a new eatery specializing in Cajun French delectable delights. Tim Brooks, owner and baker, started the business to pay homage to a longtime hobby. Cooking classes for February focus on football, romance - Tulsa World Cooking classes for February focus on football, romance Tulsa World MATTHEW MEAD / Associated Press file By Staff Reports February is filled with football food, Valentine's Day dinner and Cajun specialties at area cooking classes. Super Bowl Food XLVI: Jalapeno poppers, oven-grilled baby back ribs, sweet-and-hot Asian ... Sunday Calendar - TriCities.com Sunday Calendar TriCities.com Classes taught by Natalie Shortridge; Feb. 13, 6-9 pm Valentine Cake Decorating Class taught by Kay Hughes; Feb. 20, 6-9 pm, Cajun Cooking: Mardi Grass Traditions in the Kitchen, $38, taught by Ellen Delatte. (276) 619-4300 or www.swcenter.edu/cooking. Google News

Cooking Tips Featured Article Fast Food Fixes - Repairing Food Disasters 02/05/12 by Debbie With all of the hustle and bustle of the season, the chaos of our schedules sometimes spills over into the rest of our lives. Anyone who has ever been distracted in the kitchen knows that almost anything can happen and often with disastrous results. When your life catches up to you and one of your meals goes wrong, don't despair something can be done to help! Here are just a few of the food fixes you can use to repair your food disasters and save your meal. Marian and John Bear, authors of How to Repair Food, have an easy way to fix burned rice. Turn off the burner, place the heel of a loaf of bread on top of the rice, cover the pot and wait for five minutes or so. The bread will absorb most of the rice's burned aroma. Then carefully remove the rice, leaving the burnt rice on the bottom of the pot. Making real whipped cream for your holiday dinner but it just won't whip? Do not despair, it can be repaired. First, chill the cream, bowl and beaters well. Set the bowl of cream into a bowl of ice while you are whipping. Add the white of an egg. Chill and then whip. If the cream still does not stiffen, gradually whip in 3 or 4 drops of lemon juice. If you need to whip your cream ahead of time, add a touch of unflavoured gelatin (1/4 teaspoon per cup) to keep it from separating. Are your mashed potatoes looking more like mush potatoes? If your potatoes are a little overcooked don't add the milk, instead use dry powdered milk for the fluffiest mashed potatoes. Too much salt? For salty soups or stews add one thinly sliced potato per litre while simmering. Remove the cooked potatoes once they have absorbed the salt and turned opaque. You could also add a teaspoon each of cider vinegar and sugar. Gradually add cider vinegar and sugar in 1/2 teaspoon increments. First add 1/2 teaspoon sugar, taste and add 1/2 teaspoon vinegar if necessary. Repeat if required. Burned your gravy? Stir in a spoonful of peanut butter to smooth out the flavour. When you are about to serve dinner and realize your hands smell like garlic or onion just rinse them under cold water while rubbing with a large stainless steel spoon. Hope these tips help keep your kitchen disaster free! For a guaranteed success this holiday season try this No-Fuss Roast Turkey & Fixings recipe: No-Fuss Roast Turkey and Fixings 1 PERDUE� Fresh Whole Tom Turkey (10-16 pounds) Salt and ground pepper to taste 1 onion, quartered 1 small bunch fresh celery leaves (tops) 2 tablespoons butter or margarine, melted 2 packages (about 3/4 ounce each) turkey gravy mix 2 packages (6 ounces each) turkey stuffing mix 1 large apple, cored and diced 1 cup chopped walnuts, toasted 1/2 cup raisins Preheat oven to 325 F. Remove giblets and reserve for another use. Rinse turkey inside with cold water; drain and pat dry. Rub inside and out with salt and pepper. Place onion and celery in neck and body cavities. Secure drumsticks with lock provided; fold neck skin back and under body and twist wing tips back to hold skin in place. (Securing legs and wings against body helps turkey cook evenly.) Place turkey in uncovered roasting pan; brush with melted butter and tent loosely with foil. Roast 3 1/2 to 4 1/2 hours, until a meat thermometer inserted in thigh registers 180 F; baste occasionally. Remove foil tent during last hour of roasting. Transfer turkey to serving platter; cover lightly with foil and let rest 15 to 20 minutes before carving. Remove and discard thermometer and drumstick lock; reserve any pan juices for gravy. While turkey is roasting, in small saucepan, prepare gravy following package directions. Pour juices from the roasting pan into large, heatproof measuring cup or small bowl. Skim off clear drippings with a large spoon and discard. Stir 1/2 cup reserved juices into gravy in saucepan; heat until smooth and thickened. Prepare stuffing mix following package directions, adding diced apple, walnuts and raisins. TIP: To give no-fuss convenience products such as gravy mix and packaged dressings a homemade touch, add juices from the turkey to the gravy, and extras like fruit and nuts to the dressing. Ready In: 225 minutes Makes 8 to 10 Servings About the Author Chris WebAdmin is Owner and WebAdmin of The 1001Recipes2Send.com Recipes Database. Become a member to recieve the weekly newsletter alert: http://www.1001Recipes2Send.com Download FREE eBooks at: http://www.1001Recipes2Send.com/Free

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