Cajun Word of the Week #7 - Roder

roder, roday [ro-day]
–verb

alt. rodailler
To wander or roam. To never be in one place.

Ex. "GumbeauxGal is never home. She loves to roder."

Summery Chopped Salad

Watching your figure this summer? This chopped salad makes the perfect light lunch.


Summery Chopped Salad
8 yellow pear tomatoes, halved
1 small green bell pepper, chopped
2 oz jicama, peeled and cut into sticks or dice
1/4 c chickpeas, drained
1/2 c 2% cottage cheese
1 tsp lemon juice
1 Tbsp flax oil
kosher or sea salt
freshly cracked black pepper
cayenne pepper
Creole seasoning
fresh herbs, minced (optional)

Toss ingredients together and season to taste with S & P, cayenne, and Creole seasoning. Add fresh herbs, if you've got some.

Lazy Busy Turkey & Veggie Meatloaves Because I'm Lazy

I've been crazy busy this week between work, housework, gardening, and getting ready for vacation.

After a long day of gardening, followed by a couple of hours relaxing by the pool, I hurriedly threw together dinner. My goal for the meal was to use up some of the fruits and veggies that, if not consumed this week, would turn into a freaky mess in the fridge, or go to waste in the garden in my absence.

I thought for a second about how to use some of our zucchini bounty and opted to throw it into a turkey meatloaf. I threw a bunch of other ingredients together, never meaning to document the recipe here on the blog. However, the end result turned out so tasty and moist, I just had to write it down for future replication.




As soon as I finished dinner, I jotted down all of the ingredients before they fell out of my brain. But, now I'm lazy and I just down feel like typing it all out. You'll just have to decode my weird instructions and read my chicken-scratch.

Also note, that I forgot to tell you to season the whole shebang with salt and pepper. So now you know. (And don't expect me to rewrite the recipe to include that little tidbit. I'm lazy. And busy. Remember?)

Mini Turkey and Veggie Meatloaves

Southern Field Peas

The field pea is included in Slow Food USA's Ark of Taste, a list featuring foods in danger of being lost and never experienced by future generations.

The field pea holds a place near and dear to my heart. I request a dish of field peas every summer when I visit my parents. My mother is all too happy to oblige with the cooking, and my father with the picking of the peas straight from his garden.


Field peas are traditionally served over rice, but are sometimes eaten with bread. They can be seasoned with ham, tasso, or salt pork. Or, they can be cooked as is for a protein-packed, vegetarian meal.

Fresh field peas are far superior to dried ones, but I had to make do with the remaining package of Camellia field peas that I picked up on my last visit home.


Lucky for me, I'll be heading back home in a few weeks to load up on both fresh and dried field peas. :)

Field Peas
1 lb fresh or dried field peas
2.5 qt water
4 oz tasso, smoked ham, or salt pork (optional; leave out for vegetarian dish)
3 - 4 cloves garlic, minced
1 medium onion, chopped
2 tsp olive or canola oil
1 1/2 tsp Kitchen Bouquet
1 1/2 tsp worcestershire
10 fresh thyme sprigs, leaves stripped and stems discarded
2 oz fresh chives or green onions
1 tsp Creole seasoning
kosher salt
freshly cracked pepper
Louisiana, Crystal, or Tabasco hot sauce to taste

1) Simmer the beans with the seasoning meat (optional) and 1 tsp salt for 1 hour or until tender. (Fresh beans need less time.)
2) In a small pan, saute' the garlic and onion in the oil.
3) Add the Kitchen Bouquet, worcestershire, thyme, Creole seasoning, a few shakes of hot sauce, and the onion and garlic mixture to the peas.
4) Let simmer for 45 minutes, stirring occasionally and adding water if the peas begin to look dry.
5) Adjust seasonings to taste with salt, pepper, hot sauce, and additional Creole seasoning.

Serve over rice. Best enjoyed with spicy pickled okra!

I've Been Tagged!

Well, lookee here! I've been tagged. I feel like Navin R. Johnson did when his phone book arrived.

"This is the kind of spontaneous publicity I need!" :)

The amazing Steph at Stephchows has tagged me for a little game. Please check out her healthier versions of classic and modern dishes, and give a gander to her Six Random Things. Quite interesting, don't you think?

The rules for the game are:
1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.
6. Let the tagger know when your entry is up.

Six Random Things About Me:
1) Before I was born, my great uncle had a distillery in his garage.
2) In grade school, I was a spelling bee champion at the state level, but I bit it at the Regionals. :(
3) I once worked at a leprosarium.
4) Dissonance is my favorite word in the English language.
5) I've had a gingerbread house on display at the Mingei Int'l Museum .
6) I was prom queen at my senior prom.


Okay, here are my six tags:
Tobermory @ It's Just As We Suspected for her forthrightness in blogging.

Dorothy @ Dessert Obsessed for ability to make and subsist on a diet of tasty desserts and not gain an ounce.

Geggie @ So... What Else? What Else? What Else? for her all-around generosity and for being a Louisiana gal.

Karen @ Foodvox and formerly of Fast? Food? Feminist? for her brilliant take on food and life.

Nanette and Tim @ For Whatever Reason for being the coolest podcasters ever. Nan is a small-town Louisiana gal like me.

Ellie @ Pugs on the Counter for a cute blog. I think she's ALSO a Louisiana gal. (Maybe I'll find out more in her random facts.)

Friday Cocktail Time #13 - Berry Good For You Cocktail

Alcohol is bad for you. :(
Antioxidants are good for you. :)
Mix them together and it all balances out into a delicious drink.

Today's cocktail is a little mix of antioxidants and alcohol, along with some lime for tartness and Mexican sage as a back note.



Berry Good For You Cocktail
1) Place 1 cup of ice into a martini shaker and add:

2 oz berry flavored fruit juice drink (like Naked Juice Berry Blast or Odwalla Berries GoMega)
1 oz maraschino syrup
2 oz white or silver tequila
1 1/2 Tbsp fresh lime juice
1 - 2 fresh Mexican sage leaves (If you're a sage fanatic, add as many leaves as you like.)

2) Shake until icy, then strain into a martini glass.
3) Garnish with lime and berries.
4) DRINK TO YOUR HEALTH!


(Special thanks to reader and buddy, m2, for the fresh sage!)

Cajun Word of the Week #6 - Freesons

freesons or freezons [fRi zõ]
–noun

Goosepimples.

Ex. "Mais, chere! It's cold in here. I've got the freesons!"

Lentil and Veggie Salad

It's still hot here in SoCal, and I'm looking for more ways to put dinner on the table with minimal use of the stove or oven.

This lentil and veggie salad was simple, tasty, and a big hit with Hubby. The only cooking required is the simmering of the lentils.

Serve as a main dish, or as a side with grilled chicken or fish. (But don't overgrill your fish like I did. OOPS!)


Lentil and Veggie Salad

2 1/2 c cooked lentils, cooled (about 1 cup dry)
2/3 c cooked green peas, cooled
1 c bell pepper (any color), diced
1 c cucumber, seeded and diced
2 c tomatoes, diced (or cherry tomatoes, halved)
1 tsp fresh thyme leaves
1 clove garlic, minced
1 Tbsp chives, snipped
1 small shallot, minced
1 1/2 c plain 2% yogurt
2 Tbsp light mayo
2 Tbsp red wine
1 1/2 tsp Tabasco Green
1 Tbsp olive oil
1 Tbsp lemon or lime juice

kosher or sea salt
freshly cracked pepper
cayenne pepper

1) Place first nine ingredients (lentils through shallot) in a large bowl.
2) In a small bowl, mix remaining ingredients (yogurt through lime juice), and season to taste with salt, cayenne, and black pepper.
3) Pour over lentil and veggie mixture, tossing to coat. Adjust seasoning to taste.

Friday Cocktail Time #12 - Vodka Watermelon Cocktail

In the South, you know you're at a real summer party when someone shows up with The Vodka Watermelon.

The Vodka Watermelon is a watermelon with a hole drilled in the top and vodka poured in. A cork is put in the hole to avoid violating open container laws when taking the watermelon to the party. The resulting watermelon is cut up at the party and is refreshing with a tipsy edge.



This watermelon cocktail echoes The Vodka Watermelon in drinkable form.


I'm not actually having a party today, but I do have something to celebrate -- the dismissal of probably the worst manager I have ever had in my fairly long work life. And, no, I'm not being mean. I am being truthful. Even though I have had bosses who did not quite understand what I did, they were all competent enough not to put roadblocks in my way. This boss just didn't get it, and I am so very glad and fortunate that he is gone. Good riddance.

Cheers to my co-workers who actually understand this dilemma. And cheers to the really excellent boss that I lost a few months ago. Things happened too late and we lost you, but you laid the groundwork for us and you set the standard for excellence.

Vodka Watermelon Cocktail
1 1/2 C, ice
2 - 3 C watermelon, chunked
1/2 C, vodka
2 Tbsp orange or lime juice
1 Tbsp agave nectar
1 Tbsp kosher salt
mint sprig (optional)

1) Place all ingredients except for the mint in a blender.
2) Pulse until thoroughly blended.
3) Serve in a rocks glass with a sprig of mint.
4) CELEBRATE!

Cajun Word of the Week #5 - Loup-Loup

loup-loup [lu lu]
–noun

A monster or other scary, imaginary being that will frighten a child. Can be used to convince a child to do what you've told them to do.

Often preceded by le gros, which signifies that the monster is BIG!

Ex. "If you don't go to sleep right now, le gros loup-loup will get you!"

My parents didn't often use this one on me, but I sure do remember many times growing up when my sister told me that "the loup-loup" was gonna get me. That's what happens when you share a room with your sister, who happens to be three years older and wiser than you are.

I'll admit it. I was scared of the loup-loup!

Cool Green Bean Carrot Salad

It's too hot to cook!

Here in SoCal, the mercury has been on the rise. Some days, it seems that even the central AC can't keep up, making hanging out by the stove a little less inviting. I've been grilling or preparing dishes that require minimal cooking.

This green bean and carrot salad is simple, requires only quick blanching, and gets lots of flavor from garlic, herbs, and lemon zest.


Green Bean Carrot Salad
1 lb green beans, washed, trimmed, and cut into 2" pieces
1 - 2 carrots, peeled and sliced into thin coins
2 cloves garlic, minced
1/4 tsp grated lemon zest
1 Tbsp fresh oregano, minced
1 Tbsp fresh dill, minced
1/2 tsp + 1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp red wine vinegar
kosher or sea salt
freshly cracked pepper

1) Saute' garlic in 1/2 tsp olive oil until aromatic. Set aside.
2) Blanch the green beans until tender but still crisp, then cool in ice water.
3) Blanch carrots until just tender, then cool in ice water.
4) Drain carrots and greens and place in large bowl.
5) Add garlic, zest, oregano, dill, lemon juice, vinegar, and 1 Tbsp olive oil to veggies.
6) Toss and season to taste with salt and pepper.

You can serve this salad chilled or at room temperature. Either way, it makes a nice accompaniment to grilled chicken or fish.

Calling All Displaced Louisianians - Eat at Bud's!

Calling all displaced, homesick Louisianians and people who love Cajun and Creole food -- Bud's is back!

Bud's has been in San Diego for a while, but it left its original location (Bud's Louisiana Food Shoppe) a while back. Unfortunately for me, I hadn't heard of them until I'd heard the news of the closing. It seems that all my San Diego friends just assumed I'd already known about Bud's! Having never tried it yet and having heard raves about it, I was sad to see the place go.

Luckily for me, Bud's is back with a new location in Tierrasanta.

Hubby, our friend M2, and I arranged to meet up at Bud's for a late lunch and an early start to our Fourth of July weekend.

Y'all should know that I am very skeptical about restaurants in California trying to pull off Louisiana food, but as soon as I noticed both a Cajun and a Creole jambalaya on Bud's menu, I knew that I was in store for some authentic food.

Hubby was running late, so M2 and I grabbed a couple of jalepeno corn muffins to start. Wow! Fresh jalepenos, sweet cornbread, and a generous helping of black pepper made these some of the best corn muffins I've ever had.

Bud's menu is filled with some Louisiana classics, which made it hard for me to decide on lunch. I contemplated the red beans and rice, the shrimp po'boy, and the gumbo, but ultimately decided on the andouille po'boy. This is a real Louisiana sammich and I just HAD to have it.


Hubby had the fried shrimp po'boy.


M2 had the fried erstah (that's oyster to you 'regular folk') po'boy.


All of our po'boys were scrumptious. The bread was perfect. The andouille was lean and spicy, the seafood fried to absolute perfection, the remoulade was tasty, and the Creole mustard... well, it was really Creole mustard! :)

For dessert, we shared the bread pudding, which was fantastic and served just the way I like it. Rather than giving us a congealed lump of wet bread, we got wonderful traditional egg custard filled with chunks of quality French bread and topped with a white chocolate sauce and toasted pecans. The bread still had a wonderful chew to it, which is what I look for in a bread pudding. And there was nary a raisin in sight.

We had a wonderful time talking to Bud and to a wonderful female chef (wish I'd gotten her name)! She was very cool and even talked to me about my blog and to M2 about his and his son's love of hot sauce.

I am so thrilled to know that there's a place I can go to get my Louisiana favorites without having to cook all of them myself--especially the fried seafood, which is something I don't like to cook at home.

Please be sure to check out Bud's Louisiana Cafe'. Bud and his staff have the two main qualities of true Louisianians--they'll feed you well and make you feel right at home.

Tell them Make a Roux sent you!

Bud's Louisiana Cafe
10425 Tierrasanta Blvd, #105
San Diego, CA 92124

Cajun Lunch

This cheese and Steen's cane syrup sandwich is one of my favorite sandwiches ever. I grew up eating it as a child, and still savor it to this day.

Even though I've swapped out the Evangeline Maid bread or French bread for whole wheat, the sandwich is still a taste of home and childhood.

The assembly is quite simple. Lightly toast two slices of your favorite bread, place a slice or two of American or cheddar cheese on one slice of the bread. Take the other slice of bread and place it on top of the cheese and squish it down. Leave it there just long enough to start the cheese melting. Remove the top slice of bread and spoon some Steen's cane syrup onto it. Place the cheese-covered slice of bread down over the cane syrup covered slice of bread. Smush down and enjoy. Be sure to have plenty of napkins for cleanup!

Cajun Word of the Week #4 - floptaba

floptaba [flop tah bah]
–noun

Horsefly. A very large fly that is common in South Louisiana in the summertime when the weather is hot and humid.

Ex. "Mon dieu! A floptaba just bit me!"

I was reminded of this word today when I noticed a very old scar on my arm. I got it back when I was mowing the lawn as a teenager. I felt a searing pain in my right arm, and then looked down to see a long and prolific stream of blood flowing out from what looked like a hole in my bicep. The culprit was long gone, but I put two and two together as I'd been swatting at several horseflies while driving the riding mower and I'd also remembered my parents' relating stories of painful bites they'd experienced in the past. The bite of a floptaba hurts, but you don't usually feel it until it's flown away.

Grilled Whole Trout with Herbs and Lemon

What's for dinner?

Grilled whole trout is a quick and easy answer to that question.

Gut and clean two, 1 lb trout and coat with olive oil inside and out. Sprinkle the insides with a mixture of salt, pepper, ancho chile powder. Rub with a mixture of smashed garlic cloves and chopped parsley, then stuff with sprigs of thyme and slices of lemon (peel the lemon before slicing).

Grill over medium heat approximately 4 mins per side, turning only once.

Remove and discard thyme sprigs and lemon. Serve with a salad of arugula and oranges and a dry Riesling.

Hello Kitty Cake

Recently, I made a cake for a good friend and co-worker of mine who is a Hello Kitty fanatic.

I baked the cake in celebration of her new and totally adorable baby. Due to a series of unforeseen circumstances, what was going to be the office baby shower, turned into a simple post-baby "let's have cake" gathering. Unfortunately, we were unable to schedule the cake-eating at a time when my friend's hubby could make it over to our office. I'm told he was given his slice of cake, but who really knows? Perhaps his wife ate it all! :) NOM NOM NOM!

I baked up a couple layers of chocolate chocolate chip cake and filled it with a Swiss buttercream and strawberry filling (freshly sliced strawberries tossed in a bit of vanilla sugar, Cointreau, and grated orange peel).

I made the little cuties on top of the cake out of fondant. I frosted the cake with more pink Swiss buttercream, added fondant lettering, and a sprinkle of pink edible glitter.

After cutting the cake, I took Hello Kitty and Baby home, where I coated them with shellac. I then returned them to my friend as keepsakes. I hope they've earned places of esteem in her massive Hello Kitty collection!