The weather was too horribly hot to cook this week, so I missed my Cajun Monday cooking. I work the next 3 nights and they we are off on vacation to Cajun country! We are taking our baby to meet his great grandma and eat lots of yummy things. If I can find wifi somewhere, I hope to update on our travel/eating adventure xD
Basically, the Brisbane is a hot grilled wrap. Its a great leftovers dinner for the next day. Chicken, pork, shrimp, roast + cheeze + Veggies + condiment. It is something I used to get all the time when I wan in Australia from Halal Middle Eastern fast food stalls. They just called it a kebab, I call it after the city I always ate them in, Brisbane, Australia.
– chop up a bunch of wrap-able veggies
– shred your leftover meat of choice (or sandwich meat), then pan fry in a bit of oil (for colour and to reheat)
– place heated meat in the middle of a large tortilla (I use the fancy wrap varieties such as Sun Dried Tomato and Basil, Spinich, Jalapeno and cheese, etc)
– Add your cheese choice. Then veggies.
– Add your condiment of choice (salsa, salad dressing, BBQ sauce, teriyaki, etc), + spices (salt n pepper, italian blend, etc)
– fold the end of the tortilla forward, then both sides around the top to make a little sammich pouch.
– Place wrap on griddle/pan. place something heavy like a bacon press on the top. Lightly brown the tortilla and then repeat on other side if you do not have an actual sandwich press (who can say uni-tasker?).
The Brisbane should keep its flat shape after being grilled, and can be eaten like a sandwich. Enjoy!
This particular Brisbane is made from leftover rotisserie chicken, lettuce, tomato, onion, mushroom, bell pepper, monterrey cheese, Italian seasoning and BBQ sauce.
Tonight’s Dinner is playing host to that great American Hero, Spamboy Squaremeat!
I always cook my spam; those of you that don’t, are not purists as you may argue. You are just wrong! =p
We have found quite a variety of uses for Spamboy Squaremeat beyond just the standard breakfast and sammich fare. We have used it in noodle salads, fried rice, and even curry (whom my then pregnant wife thought was the greatest thing EVER).
So, as we will be out of town in Louisiana (on our Cajun Tour) over the 4th of July. This is my salute to the great American Spam Can! May she forever Reign!
I had pork chops thawed out, and as is not too unusual, I didn’t decide on what to do with them until it was time to cook. I went with an Asian flavor today, marinating the chops in soy, sugar, sake and Korean Chili Paste (Gochujang).
After at least an hour marinating, pan fry until browned and cooked through. Served as a Trio of Brown Stuff with Fried Rice and Beans. (I really need to work on my color coordination xD)
This week I am making a jambalaya based off of one of my Cajun recipe playing cards (yes, there are Cajun recipe playing cards).
- 16oz shrimp
- 2 cans oysters (drained)
- 1 large can of whole clams (drained – reserve half)
- 1 1/2 bell pepper, chopped
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 stick of butter
- 1 cup tomato paste
- 1 tspn Old Bay Seasoning
- 1 tspn Tony Cashere’s More Spice Seasoning
- 3-4 cups of cooked rice
In heavy lidded pot or Dutch oven, melt butter. Add garlic, onion, peppers. Sautee for a few minutes. Add tomato paste, the reserved clam juice. Stir and simmer on lowest setting for 1 hr (with lid). Add seafood and spices, simmer for 20min (with lid). Add rice, stir together.
The recipe seems more Creole than Cajun to me. Its a bit different than what I am used to =o
We had a ton of milk so we made several types of pudding and clam chowder. I am still experimenting with my chowder recipe so I dont have anything to share just yet. Instead of salt pork, I used Bacon this time. I thought it was nummy. But there are 2 houses of Baconness. Chewy and crunchy. I, professing of the chewy bacon religion, really enjoyed the bacony chowder with bits of bacon in it. However, some of those whom prefer the darkside of bacon (literally), didnt care so much for the new addition to my chowder. Heretics!
I’ve been so busy lately that I have not had the time to post yummy stuff. But here is the promised Teriyaki Chicken that I make. IT is a super easy recipe, all 1 skillet (with a lid). You don’t even have to pre-make the teriyaki sauce like most recipes will call for, and this is still real teriyaki sauce (can/bottle = yuck!).
I usually cook this when we have company, so I use my largest and deepest skillet with lid. I can manage to get 11-12 chicken legs into it.
The Cast of Characters:
- Chicken Legs
- oil for frying
- cooking sake
- soy sauce
- caster sugar (super fine sugar – not powdered)
Score the chicken legs to help them cook evenly. In med-high skillet, heat oil then add chicken legs until brown on all sides. Cover and cook for another 10 minutes, Remove legs. Add the mirin/sake/soy (1:1:1 ratio; 1/2cup ea for ~8 legs), and sugar 2-3 teaspoons to skillet. Boil until sauce becomes glossy. Return chicken to skillet and continue to boil until caramelized (turning the chicken on occasion).