| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Smoker, Seasonings, Rubs and sp |
1 |
servings |
INGREDIENTS
| 1 |
c |
White wine – dry |
| 1 |
|
Bell pepper – halved and cleaned |
| 2 |
tb |
Parsley – dried |
| 2 |
tb |
Lea & Perrins Worcestershire sauce |
| 6 |
dr |
Peychaud's bitters; (or 3 drops |
|
|
; Angostura bitters) |
| 1 |
|
Onion – medium; whole |
| 1 |
|
Garlic clove – whole |
| 1 |
ts |
Mint – dried; crushed |
| 1 |
tb |
Liquid smoke |
INSTRUCTIONS
For seafood, I usually use a halved lemon instead of dried mint. Or
you can experiment with other wines and seasonings. Also, I usually
put two meats in my Cookin' Cajun at one time. For example, I put a
big pork roast on the top rack when I cook a beef roast on the bottom
rack. As the meats cook, the fat from the pork roast drips down onto
the beef and keeps in moist. The tasty juices from the meats drip
into the water pan and make a great "jus" gravy. Or I may cook a
turkey on the bottom and a ham on the top. The fatty meat makes the
leaner meat more moist. Be careful not to overcook meats or fish
because they will get too dry. From Justin Wilson's Gourmet and
Gourmand Cookbook
Recipe by: Serving Size : 1 Preparation Time :0:00
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