The Biloxi Cajun Cookbook

The Biloxi Cajun

2012年2月 · Author House

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この電子書籍について

This cookbook covers not only Cajun-style cooking but has many old Southern recipes as well. There are even some special spicy recipes from around the world. The amounts of spicy seasoning have been measured for average hot taste. If you like it hotter, all you do is increase the amount of seasoning. If it is too hot, then cut back on the seasoning the next time you make it. Crawfish, often called Mud-Bugs because of where they are normally found, are used in many dishes. They can be added to any dish that has seafood in it. They can be substituted for shrimp or crab meat. Once they have been boiled and the heads removed, they can be used whole or the meat can be removed from the shell and placed in the recipe. Once the crawfish is boiled, the REAL MUD-BUG LOVER will take the head, turn it around and Suck- the-Head to get that special flavor only GOURMETS love.

著者について

A little history of the Biloxi Cajun The Biloxi Cajun was born in Biloxi Mississippi. He had a mostly uneventful childhood. At an early age, his taste buds began acquiring a familiarity with different tasting and spicy foods. A 23 year career in the U.S. Air Force sent him around the world several times over. In places like Japan, Korea, Taiwan, Vietnam and Thailand spicy foods were abundant. This only helped to increase his desire for the unusual. The Biloxi Cajun found himself in Riverside, Ohio (outside Dayton) at the end of his military career. He stayed there, started a "real" job, but found the typical Midwest diet somewhat bland for his tastes. Around 2001, he started putting together recipes and flavors he had used over the years. The recipes he has put together in this cookbook are from his mother, grandmother, aunts and other relatives. The Biloxi Cajun also started experimenting with different flavors for sauces and rubs. He has several signature sauces and rubs that are available for sale.