I'm looking for a good Cajun or southwestern style recipe?

Question

i love spicy food...and i eat just about any type of meat

Answer 1

Beef Enchiladas
1 onion, chopped salt to taste
1 clove garlic, minced 1/2 cup grated cheddar cheese
1 tablespoon oil 1-1/2 - 2 cups Basic Red Chile Sauce
1 pound ground chuck* 12 corn tortillas


Saute onion and garlic in the oil until soft, add the meat and brown. Season with salt to taste. Add the cheese and enchilada sauce and heat thoroughly. Fry, drain and then immerse tortillas in hot sauce. Put the filling across the tortilla and roll tightly. Pour remaining sauce on top and top with more shredded cheese. Heat at 350 degrees F. or put under broiler until cheese melts.
Note: Chicken Enchiladas can be made by substituting 3 cups of shredded cooked chicken for the ground chuck.
Yield: 4 servings
* 1 pound of shredded beef can be used instead of the ground chuck if desired.



Chile Relleno Casserole

Yield: 8 servings
1 pound lean ground beef 1-1/2 cups sharp cheddar cheese
1/2 cup chopped onion 1-1/2 cups milk
vegetable oil 1/4 cup flour
1/2 teaspoon salt 4 eggs beaten
2 4-oz cans whole green chiles 1/2 teaspoon salt
seeded and halved crosswise 1/4 teaspoon pepper


In skillet, brown beef and onion in a little oil; drain off excess fat. Season with salt and pepper. Place half the chiles in a greased 10x6x1-1/2 inch casserole dish, sprinkle with cheese. Add meat mixture and another layer of chiles. Combine remaining ingredients and beat until smooth. Pour over meat mixture and bake at 350 deg. for 45 to 50 minutes until knife comes out clean. Cool five minutes and cut into 6 to 8 squares.



Green Chile Stew
1/2 cup green chile, peeled and chopped 1-1/2 lbs, cubed beef, pork, or lean ground beef
1 medium onion, chopped 2 potatoes, peeled and cubed
2 cans chopped stewed tomatoes 2 cloved garlic, finely chopped
salt and pepper to taste


Saute meat with onions until brown. Drain. Add chile and potatoes. Add water to desired amount and simmer until meat is just tender. Add potatoes and additional water as needed. Cook until potatoes are almost tender. Add tomatoes and seasonings to taste. Keep adding water to maintain the consitancy that you desire. This is a stew and like any stew should be a bit thick. You be the judge. Additional potatoes, beans or corn can be added as desired.




Impossible Taco Pie
1 pound ground beef 3/4 cup Bisquick baking mix
1/2 cup onion, chopped 3 eggs
1 envelope taco seasoning mix 2 tomatoes
1 can chopped green chilies, drained 1 cup shredded Cheddar Cheese
1-1/4 cup milk


Heat oven to 400 degrees F. Grease pie plate, 10x1-1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 min. with hand mixer. Pout into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean. Bake 8 - 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired.

Yield: 6 - 8 servings


Southwestern Caesar Salad


For the dressing:
1/4 cup sour cream
1/2 cup olive oil
1/4 cup fresh lime juice (about 2 medium limes)
1/4 cup roughly chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon minced fresh chile pepper of your choice
Salt and freshly cracked black pepper to taste
For the salad:
1/3 cup olive oil
1 teaspoon minced garlic
1 tablespoon ground cumin
2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice
1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds
2 avocados, peeled, pitted, and quartered
2 medium tomatoes, cored and quartered
1 small red onion, peeled, halved, and thinly sliced
1/3 cup grated Parmesan cheese
In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.


Pork and Black Bean Chile Verde

Ingredients:

1.5 cups dried black beans (about 10 ounces), picked over and rinsed
4 medium poblano chiles
4 medium cubanelle chiles (Italian frying peppers) (see notes)
3 medium green bell peppers
1 medium haban~ero chile (see notes)
1 pound fresh spinach, stemmed
10 medium tomatillos - husked, rinsed and quartered
5 scallions, coarsely chopped
1 meaty smoked ham hock (about 1 pound)
2 bay leaves
3 tablespoons vegetable oil
2 pounds trimmed boneless pork shoulder or butt, cut into
1-inch cubes
Salt and freshly ground black pepper
1 medium white onion, finely chopped
6 garlic cloves, minced
1 tablespoon sugar
1 tablespoon ground cumin
1 cup finely chopped fresh coriander leaves (cilantro)
Tortilla chips or corn bread and sour cream, for serving
1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.

2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).

3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).

4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.

5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)

7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:

1. Allow a full day to make this recipe; it's a lot of work.However, note that the beans don't have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used "biscene" peppers obtained at a local farmers market. Others have convinced me these are the same as "Biscayne" peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico’s in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can't imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.

Answer 2

CAJUN BOURBON CHICKEN

1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste


Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.

Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.

Season with salt and pepper, to taste.

Answer 3

Cajun Red Beans and Rice

2 cups red beans soaked
2 Bay leaves
11/2 cups onion chopped
1/2 teaspoons thyme
3 garlic cloves, minced
3/4 cups fresh parsley, minced
1 cup diced green bell pepper
1 teaspoon salt
2 tablespoons of Red miso
4 cups freshly cooked brown rice
chopped scallions


prep

Rinse beans and drain well
cook in 5 cups of water for 50 minutes or until tender with the bay leaves.

Add onion, thyme, garlic, parsely, green pepper, salt to pot. Simmer over medium low heat for 15-20 minutes.

Add miso and simmer for another 5 minutes .
Remove the bay leaves

Serve over hot rice and garnish with scallions.


I figure you have alot of meat receipes so I gave you the side dish.

Answer 4

Cajun:

Anything Creole:

Chopped onion (coarse)
Chopped green pepper (coarse)
Garlic
Soy and Worchestershire sauce
Olive oil

Sautee for 10 minutes in pot

Add canned chopped tomatoes (heavy on the tomatoes).

Boil hard for 20 minutes to bring out all the water.

Add cayenne and tobasco to taste. I like lots, tobasco is a front of the tongue hot and adds flavor, cayenne is a back of the throat hot and is morew of an after taste.

Thicken with cornstarch mixed with water, salt.
Reduce heat and add seafood, shrimp, crawfish, oysters,....
Serve over rice with french bread.

Just one of many.....

Answer 5

I got this from Allrecipe.com once, have actually made it and it was a supreme hit. I add a few extras, so this is my adapatation with alittle more color and heat! Thought I would add okra next time for alittle more N'awlin feel! laissez le bon tone rouleau

1 (12 ounce) package angel hair pasta
1/2 pound andouille sausage, sliced
3/4 pound medium shrimp, peeled and deveined
1/2 cup white onion, strips
1/2 cup green bell pepper, strips
1/2 cup red bell pepper, strips
1/2 cup sliced fresh mushrooms
1 1/2 tablespoons finely chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
2 tablespoons spicey brown mustard
1 1/2 teaspoon Worcestershire sauce
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
Place sausage, onions and peppers in a large (add okra here if you choose), heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Answer 6

get Jumboliah at the store-it saves time yes in the special food section and read the ingredients but its alot of red hot pepper in it -and let Jesus into your heart so u will have it in heaven too-in hell its just gnashin teeth forever for rejecting let him become the savour of our life with amazing grace-thanks Revelation 19-22 about heaven and hell-thanks for the question pal

Answer 7

ok kill you a deer and get the back strap meat.
then take tonys seasoning and beat it in to
the meat. soak it over night in water in the fridge
next day cook it on the pit and cut it real thin
and get torteas and put the meat in there and
eat (deer faheata)

Answer 8

boil crawfish, and add some cyan pepper, and enjoy!

Answer 9

go to allrecipes.com!