Cooking with Dr Pepper
http://foodtease.com/2009/09/cooking-with-dr-pepper
Before he met me, David received all of his hydration through Dr Pepper. He has since broadened his horizons, however, leftover traces of the obsession — such as his Cooking with Dr Pepper cookbook — still pop up now and then. Up until this weekend I had avoided opening this monstrosity, but since we are now living in the birthplace of Dr Pepper (Texas duh), it occurred to me: why fight it? Here is our amended recipe for Dr Pepper Stuffed Mushrooms. Dr Pepper Stuffed Mushrooms
3 6-oz cans large mushroom crowns 8 large mushrooms, stems removed, caps left intact
1/2 cup bread crumbs 2 tbsp dry bread crumbs (I used panko because that’s what we had lying around)
1/3 cup Dr Pepper
1 4.5-oz can deviled ham 1/2 cup ham, cubed (I used the kind that you need to cook)
2 tbsp butter
olive oil
2 tbsp onion, finely chopped 1 scallion, minced
1/2 tsp Worcestershire sauce
3 garlic cloves, minced
1/2 tsp seasoned salt salt (might not be necessary depending on your ham)
Preheat your broiler and brush the mushrooms with olive oil. Set aside.
Heat the butter in the skillet and saute the garlic and scallion briefly.
Add the ham and brown.
Sprinkle in the worcestershire sauce and then pour in the Dr Pepper.
Cook until almost completely reduced.
Stir in the bread crumbs. Season if necessary.
Spoon into the mushroom caps.
Place on a pan and then broil for about 10 to 15 minutes until the mushrooms look kinda wet-ish.
Duration : 0:6:33
Shrimp Etouffee Paul Prudhomme Recipe
video features the WHISK CAM – its a must see. Recipe from Paul Prudhomme book “Family Cookbook”
Duration : 0:6:15
How to Make Boudin Sausage : Adding Green Onions to a Boudin Sausage
How to add green onion tops for a Boudin sausage recipe; learn this and more in this free online cooking video series taught by expert chef Karl James on Cajun food.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:44
Beer and Food Pairing from the World’s Premier Culinary College
For recipes that pair well with beers- http://www.ciaculinaryintelligence.com/2009/05/pairing-beer-with-food.html
The Culinary Institute of America is the world’s premier culinary college. Culinary school instructor Doug Miller demonstrates how to tells us how to choose what types of beer to enjoy with various types of food. For more information about our cooking school, please visit www.ciachef.edu.
Duration : 0:3:16
How to Make Boudin Sausage : How to Tie Boudin Sausage
How to tie the casing for a Boudin sausage; learn this and more in this free online cooking video series taught by expert chef Karl James on Cajun food.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:10
Louisiana Rhythm Katz Teaser 2010.wmv
Please note that this video was made with a Nikon Coolpix and not a High Fidelity Recording Device. The video was a rehersal night and jam session just having fun.
More About Louisiana Rhythm Katz
Louisiana Rhythm Katz, Some say ” Hot like some Louisiana Sauces”. The band is gaining popularity in South La. This band comes complete with special ingredients, that has been used in Cajun Cooking Appetizers, A Swamp Pop “BAMM” smooth Blues pallet cleansers, some Country Fried sweet tunes and a Rock and Roll bit of dessert.Usually a great family recipe is kept secret for the generations. But it is our intention to share the recipe of fun, great entertainment and in some cases the heritage of our music to as many as possible and have a family good time.
Just like in all prepartion for a well prepared southern dinner, some folks prefer to keep with their old faithful ingridients. We would like you to try our flavor, give a try and a listen. Our “Like the Hot Sauce Guarantee” if we don’t have you dancing in 30 mins or less at your wedding, private party, fund raising event, Pig Roast, Crawfish Boil, we will supply a Free bottle of another sauce to make up for it. (Quanities are limited).
Our Secret Ingredients: Founder, Manager, Accordion Player and Vocalist -Mr. Kim Witlz of Carencro, La. (4 heeping tablespoons is highly recommended.
Lead Guitar and like Eric Clapton, Mr. Steve Horn, Lafayette, La. (This Roux was often found in recipes up North like Michigan, but well used in Southern Gumbo).
Drums are the pulse of the whole process, and with Chris Lafleur of Lafayette, La. (You have got to have a good egg beater or wisk) without it you have no Rock and Roll Dessert. Cannot forget a extra bit of Chris on vocals as well.
Curry, A spice used to spice things up, add to the flavor, compliment the base. That is just what Curry Scott of Lafayette, does. On Bass and Vocals, swapping up on Guitar, as well with other ingridients is always a adventure.
Lastly the newest ingridient to our recipe, Dan Wilcox, Prairieville, La. (All Spice),(Rhythm Guitar and Vocals and Zydeco Scrub Board) Throw this one into any pot and cher you got yourself some flavor yeah!
Add all these together throw in some rice and your GUMBO is ready for entertaining. Available and ready for packaging and shipping to entertain anywhere your venue desires.
Call today to book your event. 337-896-3614 -Kim, Dan 225-673-4435
Visit our new sites:
http://www.reverbnation.com/LouisianaRhythmKatz
Duration : 0:3:15
