Deviled Egg Potato Salad
5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
2 tbs.'s sweet pickle relish w/juice
5 tbs.'s mayo (more, if needed)
2 tbs.'s yellow mustard
1 tbs. Creole or Cajun seasoning
Salt to taste
Few shakes Tabasco
Fill a large pot with water (3/4) full and add the salt,vinegar, chopped potatoes, and eggs. Bring to a boil and boil for 15 minutes or until potatoes are tender. Drain and cool, and season potatoes with the Cajun seasoning and place in a large bowl. Meanwhile, peel eggs and separate egg whites from yolks. Chop egg whites and add to potatoes. Place yolks in a medium bowl and mash yolks with a fork until fine. Combine mayo, mustard, salt, pickle relish, and Tabasco in small bowl and mix well, then add to the mashed yolks and stir, adding a little more mayo, until the desired consistency is reached. Add to the potatoes, blending gently. Ca cest bon, cher!!!
This just might be the best corn on the cob recipe of all time. The delectable spicy Cajun butter brings this vegetable up to a new level. Out of this world!! Bon Appetit, cher!!!
Cajun Grilled Corn on the Cob w/ Cajun Butter
First, make the Cajun butter.
1 stick butter, melted
1/2 tsp. cayenne pepper
Salt to taste (I use 1 tsp.)
1 tsp. crushed red pepper flakes
1 tbs. each, chopped fresh basil, and parsley
1 tbs. minced garlic
1 tsp. Worcestershire sauce
Combine all in small bowl and set aside.
Shuck 6 ears of corn, wash, and lay out 6 sheets of 12x12 inch heavy duty foil. Place each ear of corn on a piece of foil and baste each with Cajun butter. Roll each ear in foil, folding ends over. Place on top shelf of a medium hot grill and grill for about 10 minutes or until corn makes a crackling sound. Turn over and grill for 10 more minutes. Divinely delicious!! Cest bon, cher!
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