A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.
Things get a little salty down in the bayou…
Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups’ Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts — form the backbone of this book.
Taking readers from the backcountry to the bayou, Toups shows how to make:
A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.
Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.
Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how — and what it means — to cook Cajun food today.
People love the convenience of their slow cookers. What could be better than walking in the door after a hard day’s work to the smell of beef stew, ready and waiting? A beef stew that only requires three ingredients, that’s what!The problem with most slow cooker recipes is that they require lots of ingredients and steps before you actually “fix it and forget it.” Not this book-these are truly simple recipes, and best of all, they are memorable, not mushy!You’ll find recipes like:*Rosemary Lamb Stew*Chicken Curry*Three-Alarm Chili*Spicy Pot Roast with Onions*Coq au Vin*Pork Roast with 40 Cloves of GarlicPlus, you’ll find recipes for desserts like cheesecake and custard and appetizers like chicken wings and artichoke dip!
RSP392 5.0 out of 5 stars The Best Cookbook for the Busy Person Reviewed in the United States on April 8, 2008 Verified Purchase I just began a new schedule and I was having a very hard time adjusting to having dinner on the table and not getting home until 6:30 at night. My daughter was starving by then so I couldn't just start cooking - I needed something ready when I got home. Hence the slow cooker meals. I tried using the slow cooker recipes that I found in other cookbooks but the food prep before hand meant that I would have to wake up 2 hours earlier just to chop, dice and assemble. This cookbook is so easy and the recipes are quite good! I love it. Put the main ingredient in and add some prepared soup, gravy, spices, fruit, etc and voila...when you come home it is done. Now, I said prepared ingredients. My biggest objection to the book is that the recipes call for a lot of prepared/processed ingredients that I would not normally cook with. But, I figure that it is a whole lot better for you than a meal from a fast food restaurant or eating out. I usually serve the meal with rice/potatoes/noodles that I prepare the night before and heat up in the microwave plus a fresh or frozen veggy. If you are a busy person who needs help with feeding your family - this book will not disappoint you.
Let’s get something straight before we dive in—I’m fully aware that panzanella literally means “bread salad.” But I’m also fully aware that bread comes in mannnyyy different shapes and sizes, and that bread stuffed with something is almost always better than unstuffed bread. Hence, my intense desire to swap out the traditional stale bread in a panzanella salad for crispy deep-fried dumplings. The dumplings start crispy and chewy, but after a few minutes of swimming with soy- and chili-marinated tomatoes and cucumbers, they soak up some extra flavor, adding a bit of textural contrast to the dish. This is the perfect low-lift dinner for when you want to feel like you’ve made some effort without actually making a ton of effort.
Trader Joe’s veggie Thai-style pot stickers inspired this creation, but you’re welcome to use your favorite brand to get the job done. Pot stickers are traditionally pan-fried, but I deep-fried these because I wanted them to have a little bit of extra integrity and be able to take the place of a sturdy crouton. I know deep frying isn’t always convenient, especially in the summer months, so feel free to pan fry the pot stickers, or even pop them in the air fryer if need be. Whatever works for you!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will continue to soften as they sit, so the sooner you eat them, the better they’ll be.
Summer is a huge bowl of panzanella in the center of the table: generous bronzed croutons tossed with chunks of juicy tomato, shallots, and torn basil in a bright vinaigrette. It might technically be called a salad, but you’ll probably find yourself snacking on it for breakfast, dinner… and dessert.
Originating in Tuscany, panzanella salad has traditionally consisted of dry stale bread soaked in water to rehydrate it, then tossed with tomatoes, onions, olive oil, red wine vinegar, and herbs. Most modern recipes ditch the stale bread, opting to crisp fresh bread in the oven instead for better texture and flavor. The alliums vary depending on the recipe—some choose red onion, while others prefer shallots—but the good tomatoes and olive remain a non-negotiable.
How To Make Panzanella Salad
A panzanella salad might seem simple to make—and it is! But like most simple dishes, the devil is in the details. Here’s how to prep this salad intentionally to take it from pretty good to great.
INGREDIENTS
Bread: A crusty country loaf with a large irregular crumb is the best bread for this salad. You want something that will get crispy in the oven and then absorb all that dressing without completely losing its form. Contrary to the original traditions of this recipe, I recommend using fresh bread for the best flavor. Whatever you do, make sure to tear the bread, rather than cutting it: those irregular torn edges will add amazing texture to the salad.
Extra-Virgin Olive Oil: This is a moment to get out the best olive oil you have, since you’ll really taste it on the croutons and in the dressing.
Kosher Salt: I prefer to use Diamond Crystal kosher salt, since the size of the granules make it easier to season evenly without overseasoning. If you have Morton, I recommend using about half the amount called for in the recipe.
Black Pepper: No need to seek out fancy peppercorns, but freshly ground is the way to go here. The aromatics from black pepper dissipate quickly, and especially in a salad with so few ingredients, you want it to be as present as possible.
Tomatoes: Use the freshest, ripest tomatoes you can find. Besides the bread, they’re the most important thing in this salad. Make sure they’re worthy of their starring role.
Red Wine Vinegar: Red wine vinegar works along with the tomato juice and olive oil to form the backbone of the vinaigrette.
Dijon Mustard: Mustard adds a zing that compliments the tang of the red wine vinegar and sets off the sweetness of the tomatoes.
Shallot: Thinly sliced shallot brings a sweet sharpness to the salad. They’ll also start to marinate in the dressing if the salad continues to sit once fully assembled,
Basil: Gorgeously green basil adds an herby freshness that rounds out the sharp shallot and sweet tomatoes. If the leaves are small, leave them whole; otherwise, tear larger leaves into irregular pieces.
Low-calorie does not mean low-flavor, and this list of wholesome summer grilling ideas confirms that. Our light, delicious, low-calorie barbecue recipes are perfect for a backyard barbecue. The best part? Each serving is less than 350 calories!
At Taste of Home, we know the grill can handle many different ingredients, so we have tons of unique grilling recipes—many of which are low-cal! In this list, expect lean meats in entrees like our herbed pork chops, grilled salmon fillets and fish tacos. We also include super flavorful sides, like mojito-style tomato salsa, grilled guacamole and lime-sesame grilled eggplant, that get a whammy of flavor thanks to one or two components’ time on the grill.
Book Reviews by the Reluctant Retiree 