Fall-apart tender roast pork is seasoned with a stuffing made of the Cajun trinity. And with a rich brown gravy enveloping the meat, every bite delivers flavor. Roast pork for Sunday dinner is a tradition in Cajun country. Rural cooks can turn a 4-pound roast into a masterpiece of highly-seasoned art with seasoning and spice….
Archives for October 2021
Rack of Lamb with Blackberry Wine Sauce
Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my…
Stuffed Bell Peppers
There is something about the sweet flavor of bells stuffed with a meaty medley of pork, beef, aromatics, herbs, and spices that rings true to the culture of Cajun cooking. Stuffed Bell Peppers is a recipe that is as basic as it gets, but a culinary masterpiece, nonetheless. In Cajun country, bell peppers start showing…