Cajunate

The wife made tuna salad. I upgraded mine to "Tuna Melt" sandwich.

This morning I put a pot of Texas Red(Bowl of Red)Chili on to simmer a good while for dinner this evening.


3.5 pounds of 1/2" cubed stew meat cooked and waiting to start the chili.





Chillies and first dump/batch of spices added.





Couldn't find any serrano peppers so I tossed in some shishito peppers and will put some jalapenos in later.





This will simmer for a couple of hours and I make a cornbread to go with later today.

Weenie stew over rice.

Thick cut bacon on the griddle.





Too good to not have 2 with some crispy, salty Lay'sPotato chips!

Yesterday being a Lenten Friday I made a seafood salad for sandwiches last night.

Had to run a couple of errands and while at Rouse's I almost forgot to get the buns for the sandwiches until I noticed a lady rolling a cart with fresh warm bolillos. The crusty Mexican sandwich rolls I usually get to make Cuban sandwiches. I stopped her and she graciously helped me with getting and bagging 8 of these warm delicious rolls.


The seafood salad after I finished making it. I should've put less of the finely diced red onions but it was still pretty good.





Mine with some Zapp's Sweet Creole Onion chips and ice cold Barq's Root Beer.





Pretty darn good!

quote:

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I haven’t yet been able to make candied yams the way I’d like. Any method you can share?

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Alright, here you go..........

The fresher the sweet potato the better. I used 4 medium sized potatoes and a Magnalite pan. You want to use a somewhat deep heavy pan. You don't want to overcrowd the pan.

Peel your potatoes and cut them into about bite sized chunks. Not too big and not too small.



I layer them in the pot as I cut them up to have the right amount.(Only peel and cut them right before you're ready to cook them. If too early they will start to turn brown. You can put them in a bowl of water to prevent browning but strain and dry them well at the start of cooking or the extra water won't allow the sugar to "candy" during cooking. They will make a thinner syrup like canned sweet potatoes.

Ready to cook.... put the potatoes in you pan over a medium/low heat. No butter or oil! Sprinkle a cup to a 1.5 cups of white sugar over the potatoes. Some people use brown sugar but the molasses still in the brown sugar will like water keep it from making the candied syrup.



Sprinkle cinnamon over the potatoes(I do this by sight)you can use as little or more as you like. Sometimes I'll sprinkle just a little nutmeg but be careful if you do as nutmeg has a strong flavor.

As the sugar starts to melt the sweet potatoes will release liquid. Keep an eye on them to keep from burning and you want to stir and flip the chunks pf potatoes as they cook. After a few minutes you'll see them begin to soften.



You will see the sugar and liquid begin to "candy" and thicken. Keep watching and stir frequently and you'll know when they are done. If you want more of the "C
candy" just add more white sugar. Oh, almost forgot also when you initially add the sugar ad about 2 or 3 tablespoons of vanilla.



That's it! It's not a rocket science kind of cook and they usually go fast.

Enjoy!!!

I'll post a step by step of pictures for you tomorrow.

Haven't really done much cooking lately but today.........

Got some Cajun music on and cooking a nice chuck roast, green beans, made some deviled eggs will make some candied yams and possibly homemade rolls.

Prime filet steak sandwich. It was so tender it was like a butter sandwich.

One and a half of these(at least a good 4 oz. of Woodford Reserve) should be enough until AFTER dinner.
Lol......



It's the cherries that'll get you! Lol.....

Getting ready to start cooking dinner and I do enjoy a nice cocktail while cooking.

What beverage do you all enjoy when cooking?

Haven't had one of these in I don't know how long.

Whiskey Sour!