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Cajun flavors spice up mealsWed, 04/19/2006 - 9:10am
By: Michael Boylan
As more Americans look for bold flavors and spices to please their palate, Jimmy Bannos, chef/owner of Heaven on Seven restaurants, is helping grillers turn up the heat. Bannos offers grillers tips on how to use unique seasoning blends and fresh ingredients to create Cajun-inspired specialties. Bannos, author of "The Heaven on Seven Cookbook: Where It's Mardi Gras All The Time!" and "Big Easy Cocktails, Jazzy Drinks and Savory Bites from New Orleans," can attest to the new flare of popular Cajun dishes. As a third-generation restaurateur, Bannos' many creations have been inspired by the Creole and Cajun cuisines from New Orleans. "There's just something about Cajun flavors that draws people in and makes them want to try them on all types of food. Simply adding flavorful seasonings or marinades can bring just right amount of zest to any grilled creation," claims Bannos. According to Bannos, Cajun soul food creations are taking over the open flame. Try these tricks of the trade to create mouth-watering Cajun cuisine: * Feeling hot, hot, hot! Cut a habanera chili pepper and rub it on meat, fish or veggies prior to grilling for added heat. * Louisiana loving. Try grilling traditional Louisiana foods like sweet potatoes. Grill for about 8 minutes, turning them often, until they are charred. Brush with maple syrup and add a dash of hot sauce for a savory flavor. * Avoid a dry spell. Marinades are used to add flavor and to tenderize before cooking. However, they often have a lot of salt, causing whatever you're grilling to dry out. Try Mrs. Dash 10-Minute Marinades, which are salt-free with no MSG, to help maintain the flavor and moisture. Bayou Shrimp and Veggies with Creole Mustard Sauce (Serves 4) Creole Mustard Sauce Ingredients: Directions: Courtesy of ARA Content login to post comments |