CREOLE COOKING : CREOLE

CREOLE COOKING : COOKING SOUL MIXTAPES

Creole Cooking


creole cooking
    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) someone who cooks food
  • The practice or skill of preparing food
  • Food that has been prepared in a particular way
  • The process of preparing food by heating it
  • (cook) prepare a hot meal; "My husband doesn't cook"
    creole
  • A descendant of Spanish or other European settlers in the Caribbean or Central or South America
  • a person of European descent born in the West Indies or Latin America
  • a person descended from French ancestors in southern United States (especially Louisiana)
  • of or relating to a language that arises from contact between two other languages and has features of both; "Creole grammars"
  • A person of mixed European and black descent, esp. in the Caribbean
  • A white descendant of French settlers in Louisiana and other parts of the southern U.S

062211-Supper Series - 002
062211-Supper Series - 002
Lemon Zest Chicken Fried Steak Strips (recipe below)with Cream Gravy, Steamed Asparagus in Hollandaise Sauce, and Macaroni and Almond Salad. Lemon Zest Chicken Fried Steak Strips Start with 1 pound of tenderized round steak. Cut away excess fat. Cut steak into strips measuring 1 inch by 3 inches. Grate one lemon (lemon zest) into medium sized bowl. Lemon zest is just the yellow skin of the lemon. Squeeze juice from lemon into bowl. Add sea salt, garlic powder and cracked black pepper. Add strips of round steak and mix well. Place bowl in refrigerator for ten minutes. Add enough whole milk to bowl to cover steak strips. Allow to set ten more minutes. Heat oil in fryer, or large dutch oven. Have at least three inches of oil in pot/fryer. Dredge strips of steak in unseasoned flour/white corn meal mixture. I use a 95% to 5% ration of flour to corn meal. To check if oil is hot enough to fry, put a pinch of flour into the oil and if it bubbles, it is ready. Carefully place breaded strips into oil and cook until golden brown. Serve with cream gravy, honey mustard or barbecue sauce.
2 27 11 AML FINAL COVER, FRONT , BACK AND SPINE
2 27 11 AML FINAL COVER, FRONT , BACK AND SPINE
Aunt Marylue's Creole/ Cajun Cooking * & More is a 440 page coffee table cookbook that span over three generations of the finest cooking know to mankind.The cooking include American Indian, and International cuisine. It's appeal is to Foodies, coffee table book lovers,history and health and beauty buffs, folk who love to prepare a great meal at home, food connoisseus, wine pairing and much more. It makes a great wedding, anniversary,birthday or" just because "gift.Portions of the proceeds from the book's sales will be used to "give Back" starting with the devastations New Orleans and The Gulf Coast experienced from Hurricanes Katrina, Rita and the British Petroleum oil spill and then on to disaster victims worldwide, especially the children.

creole cooking
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