Subj : Cajun Style Baked Sweet P
To   : Ben Collver
From : Dave Drum
Date : Sat Jan 21 2023 05:50:00

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Cajun Style Baked Sweet Potato
BC>  Categories: Vegetables
BC>       Yield: 4 Servings

BC>   1 1/2 ts Paprika
BC>       1 ts Brown sugar
BC>     1/4 ts Black pepper
BC>     1/4 ts Onion powder
BC>     1/4 ts Dried thyme
BC>     1/4 ts Dried rosemary
BC>     1/4 ts Garlic powder
BC>     1/8 ts Cayenne pepper
BC>       2 lg Sweet potatoes
BC>   1 1/2 ts Olive oil

No celery or bell pepper? You're missig two legs of the  Cajun "trinity"

The smell of a simmering holy trinity is said to be one of the
distinctive aspects of Cajun cuisine. The Cajun holy trinity is
sometimes made in large batches and stored in the freezer for later use.

The term "holy trinity" is most often attributed to local icon Chef Paul
Prudhomme, who popularized the nickname for the invaluable flavor trio
in the 1980s. (Emeril Lagasse, too)

Halfway between a French mirepoix and a Spanish sofrito, the Cajun Holy
Trinity is the savory backbone of many Cajun and Creole dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Frog Legs Sauce Picante
Categories: Cajun, Emeril, Chilies, Rice
     Yield: 2 Servings

     1 tb Olive oil
    12    Frog legs
     1 tb Flour
     1 c  Onions; chopped
     2 tb Green bell peppers; chopped
     2 tb Red bell peppers; chopped
   1/4 c  Celery; chopped
     1 ts Salt
   1/2 ts Cayenne
     1    Bay leaf
   1/2 ts Dried thyme
     1 tb Garlic; minced
     3 c  Tomatoes; peeled, seeded and
          -chopped
     1 ts Hot pepper sauce
          Juice of 1 lemon
     2 tb Parsley; chopped
     2 c  Steamed rice; hot

MMMMM--------------------------GARNISH-------------------------------
     2 tb Green onions; chopped
     2 tb Brunoise red peppers
     2 tb Brunoise yellow peppers

 In a large saute pan, heat the olive oil. When the pan is
 smoking hot, add the frog legs and brown slightly on both
 sides, about 2-3 minutes. Remove the frog legs.

 Add the flour to the oil. Stir to 2-3 minutes to make a
 light brown roux. Add the onions, peppers, celery, salt
 and cayenne. Saute the vegetables for 3-4 minutes or until
 wilted. Add the garlic and cook for 1 minute. Add the
 tomatoes and hot sauce. When the mixture comes to a boil,
 reduce to simmer. Simmer for 25-30 minutes.

 Lay the frogs legs in the sauce and cook for 3-4 min,
 basting with the sauce.

 Spoon the mixture over steamed rice.

 Garnish with green onions and peppers.

 Source: Essence of Emeril, #2324, TVFN

 Formatted by Lisa Crawford, 4/29/96

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

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