Oh when the saints...

I like to think that it was my decision to cook creole food last week that directly lead to the Saints taking the superbowl..and I don't want to hear anything to the contrary.

But in honour of that great underdog victory (of which I saw almost nothing as I was working the floor) I thought I would cook something rarely seen. A HEALTHY Cajun meal. We have all seen Emeril Lagasse, Paul Prudhomme, and the Queen of Butter Paula Deen and lets just say that their food isn't exactly health conscious. On the contrary its actually the embodiment on all that I love! Fried, spicy, mixing a variety of protiens and most of all- lasciviously thick with cream, butter, and starches.

Think of some of the signature dishes. Broiled Gulf Shrimp in Cajun Butter (to die for) Gumbo- That combination of meat, seafood, tomato and served with grits, Po Boy sandwiches( Meat & FRIED SEAFOOD!) This is a culture that lives for food, and it’s not surprising.

When you look at the history of the Cajun cuisine you see a crossroads of some incredible culinary traditions. Take the natural ingredients of a southern state: crawfish, gulf shrimp, corn wheat and rice, catfish, and easy access to the produce of the bounty of Texas (for livestock) and Florida, Alabama & Georgia (incredible produce and local ingredients). Then you add the confluence of cultures: the spices and rich flavours of Africa, the indigenous recipes of the Acadians, and the massive influence of classic French Cuisine. In my mind the equation is as follows: fantastic ingredients + bold flavours + local know how+ particular European refinement & techniques= a culinary culture unlike any other place.

But, I digress. My healthy meal in brief:

Panko blackened Catfish (using ground panko crumbs and Cajun seasoning you get the crispy fried texture without the total immersion in oil)
Cajun Fried Spinach: sautéed baby spinach, crushed dried cayenne peppers from the garden, and minced garlic

Tomato Baguette: a slow simmered tomato sauce incorporating the Holy Trinity (bell peppers, celery and onions) cherry tomatoes and garlic-blended into an emulsified butter and spread onto Parisian baguette.

I think this bbq season will see an increasing foray into the styles of southern cuisine: focusing on slow cooking, enjoying the company of friends and beverages and focusing on a true- home cooked flavour over pretentious presentations and ingredients.