sk.17's Journal, 02 February 2023

Red Grapes for a little added 'zing' 😋 

That looks so pretty 😍 

Thx LESSfluffy😊 Plating is a creative outlet for me and helps me appreciate every bite. 

Roasted Red Grapes add sweetness & zing to balance any broccoli bitterness 

👁️ + 😋 = ⚖️ 😊 

oh wow very nice.  

🤦‍♀️ forgot a major part of the equation so here goes ... 👁️ + 🎣 + 😋 = ⚖️ 😊  

Looks great, but this Cajun is curious, what makes a meatloaf "Cajun" ? 

The meatloaf recipe comes from Paul Prudhomme‘s cookbook. So it‘s the spice rub and sweated down trinity in the meatloaf mixture that does it.  

sk.17,. Something I have learned about myself as I journal here. My photos clearly show I don't like my food touching much. Funny thing, I had no idea 🤷. 

As long as you don‘t use divided plates LESSfluffy, it‘s OK by me 😉 

Paul Prudhomme was my cousin on my father's side and grew up in the same town I did. I didn't know him, but my parents knew his family. He took Cajun cooking and raised it to a different level. 

So then of course I had to pull out my Paul Prudhomme cookbook and find the recipe. It looks delicious, I'll have to try it. Thanks for the info. 💛 

👍 

I‘ve been making versions of Cousin Paul‘s recipe since the late 1980s Shirley! Changed my worldview of meatloaf if there‘s such a thing. I also made the Hot Cajun Beef Gravy to go with it the 1st night. Always a winner 😋😋😋 

Thx for your seal of approval moops🥰 Hope you‘re doing well in 2023 !! 

I don't use many of his recipes, too sophisticated and complex for my simple Cajun roots. For that kind of food I go to New Orleans or Brennan's here in Houston. However, his sauces are well worth the effort. 

I don‘t follow recipes exactly and I tweak rhe seasoning mixes. And some are more labor intensive. I also make versions of the Pasta Chu Chu recipe. Of all the cookbooks we own, his is rhe one that really got me started in the kitchen. So thx Chef Prudhomme!!