Big
Doobie’s Boudin & Cracklins was another hit. Big batches of these hot, fatty,
salty little pillows of Cajun heaven came out all day. People carried little
brown paper bags of them around and crunched as they chatted, listened to music
and decided when they’d hit the dance floor again.
Big
Doobie’s isn’t a store, yet, but they’re on face book touting traditional Cajun
meats made fresh per order. Big Doobie, Sis and June Bug were busy filling
orders all day at the festival. Call Joshua Rodrigues at 409-548-3075 for more
information.
The
Knights of Peter Claver Council 3491 set up with selections including catfish
and shrimp courtbouillon, my dinner choice. Boudain and crawfish vendors cooked
all day and the aromas were as enjoyable as the music.
Meaux’s Gumbo food truck made food lovers smile
with their creations such as Cajun Dog and Split Decision. I’m not going to
spill the red beans on what some of those dishes are. Enjoy for yourself.
Louisiana
visitors to the Elite Redfish Series event, part of Cajun Heritage Festival,
said Meaux’s gumbo looked, smelled and tasted authentic. The cook said he’s very
aware about keeping his chicken at just the right temperature so that it
doesn’t “break down.” If you find this yellow food truck in action, say hi and
place your order.
“Fermentation
Revolution”
How
ironic that I accidentally spilled my mother’s glass of Easter wine on the
cookbook I was so excited to show here, “Fermentation Revolution: 70 Easy,
Healthy Recipes for Sauerkraut, Kombucha, Kimchi and More.”
Photos
of Sebastien Bureau and David Cote, authors, look like these guys had an
extreme amount of fun concocting these blends such as Ginger Bug, for making
your own ginger beer; Fermented Garlic Scape and Brazil Nut Bruschetta
Tapenade,
pen a Sunday cocktail called Your Sister on a Skateboard; and Lactofermented Fiddleheads.
pen a Sunday cocktail called Your Sister on a Skateboard; and Lactofermented Fiddleheads.
The
spill thing is funny, because colorful ink blots that look like the kind of
good, fun, messy cooking these authors enjoy, are part of the book’s design.
The real-life blotch blended right in. You’ve got to get a little loose to
create flavors this explosive.
They
literally had me at Lactofermented
Grape Leaves because I was keeping an eye on the vines growing on my patio that
I gathered in the urban wild. I wanted to eat them with something, but what?
These author’s note that ideally, one should use “grape leaves that were picked
from a garden or plucked surreptitiously from the back alley lane of your
neighbor… who isn’t using them anyway.”
So
you can brine these leaves to use in sorghum and honey rolls, recipe included,
and pair them with a glass of wine and…. Here they suggest a lax dress code,
but add that you can wear your bathing suit if it makes you more comfortable. I
willing to prepare and taste all these recipes, but it sure would be more fun
to eat it with these two guys. Here’s more of their pairing suggestions:
*
Fermented Banana Bread – To eat with warm thoughts of your grandmother.
*
Bajan Hot Pepper Sauce - Use on
any food that’s short on personality and, while eating it, try your best to add
the fact that you’ve added a bit too much.
*
Mustard – Use without skimping on anything that goes nicely with the color
yellow.
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