| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Cajun, Rubs and sp, Seasonings, Smoker | 1 | Servings | |
INGREDIENTS
| 1 | c | White wine – dry |
| 1 | Bell pepper – halved and | |
| cleaned | ||
| 2 | T | Parsley – dried |
| 2 | T | Lea & Perrins Worcestershire |
| sauce | ||
| 6 | Peychaud's bitters, or 3 | |
| drops | ||
| Angostura bitters | ||
| 1 | Onion – medium, whole | |
| 1 | Garlic clove – whole | |
| 1 | t | Mint – dried, crushed |
| 1 | T | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 609
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 267.8mg
Potassium: 434.7mg
Carbohydrates: 106.4g
Fiber: 3.4g
Sugar: 58.5g
Protein: 2.7g