Cajun And Creole Recipes For Y’all From Food and Wine Magazine

Yes they are.

Stupid to call a muffuletta “Cajun and Creole.”

Funny. I looked at that article within the past 48 hours (maybe last night). Did you think (like I did) that Food and Wine Magazine has no Cajuns or Creoles working for them?

Those picture look terrible. The red beans look like they came out of a can.

Nothing wrong with bluerunner in a pinch. The long slow method tastes much better, but considering I can go from can to mouth in less than 30 minutes, Bluerunner has a niche.

In their defense most people outside of La would not know any better.

Shrimp Etouffee. With a tomato sauce.

I agree. However, Most ethnic food I cook is because I have had other things and liked the style of cooking. Usually I can look at a recipe and tell how close it will come to the actual style of cooking it says it mimics, if I know that cuisine. At times I know for a fact it is not the cuisine, but I cook it because the recipe sounds like it would produce a flavor profile I would like.

An example would be capers. I don't care what cuisine they say the dish is. If it contains capers, I will take a serious look because I like that flavor a lot.

I understand I cook lots of stuff others do not see as appealing. If that is the case, you can be certain I cooked it because the recipe appealed to me, or was one I modified to appeal to my tastes.

I am certain this is the same with most folks.

quote:

---

How badly am I being duped on trying to find recipes for other ethnic/regional food?

---

Quite often, badly duped. Unless you're reading a recipe written in the language of the ethnic group, you're likely following a recipe that's intended for a non-native audience. Lots of ingredients just aren't widely available outside of their source regions, or not available to most US mainstream grocery store shoppers...most ppl aren't going to make a trip three towns over to hit a specialty/ethnic grocer for something like phillippine shrimp paste, or karhai (curry) leaves for Keralan cooking, or mustard oil, or whatever.

And then there are the "pseudo" ethnic dishes that are Western restaurant creations never ever consumed in their purported place of origin (like General Tso's chicken, for one example).