Friday, July 3, 2009

Sinsational Cajun Sides !

Here is my favorite" no fail" potato salad recipe. It is my mother's recipe that everyone loves and requests over and over, again. It's so simple, but oh so good! Moi-J'aime-ca-Comme-Ca! (I like it like that)

Deviled Egg Potato Salad

5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
10 eggs

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!

Click below to order Tony's Original Creole seasoning and many other great Cajun products!


Joanne said...

I'm really liking the sound of that corn! Your guests are very lucky to have such a culinary host this holiday. Enjoy!

Nancy said...

Looks wonderful. Love the cajun butter and can't wait to try your mother's potato salad recipe. Thanks.

Avigayil DaGea said...

Hi, just wondering, did you know your blog was quoted here

Diane said...

Both sound so yummy and summery!


wow - what a wonderful sounding potato salad! and the cajun butter!!! too too good!

Kat said...

Printed out the recipe and am making it today, will let you know how it turns out.

Kat said...

Hey, also wanted to let you know that I made shrimp gumbo for my daughter's wedding in L.A. and it was a hit! Love Kat

Elizabeth Bradley said...

Potato salad on the 4th, perfect. I also use red potatoes in mine, I think they are better, firmer maybe? Enjoy your holiday, I know you will.

Angie Ledbetter said...

Love the new header photo! More good food from Cajun land. Have a great holiday, sha!

Marguerite said...

Thank you all for your lovely compliments. Hope that you will try and like the recipes! Many more to come! Hope your Sunday is splendid!!!

Susan English Mason said...

I copied and pasted these ingredients from your Cajun butter recipe so I can ask a question:

1 1/2 tsp.'s 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 tbsp. Worcestershire sauce

Are these the basic ingredients of Cajun seasoning? Is there a decent store bought brand of Cajun seasoning?

Marguerite said...

Welcome Pouty Lips and thanks so much for visiting! There are quite a few good brands of Cajun seasoning, but the best and the one that I use is called Tony Chachere's Original Creole Seasoning. You might try your local Wal Mart, as they carry it in many states. If not, I have included a link at the bottom of this post, where you can order it.