Cajun Ham w /Honey Mustard-Bourbon Glaze + Easter Menu + Bayou Boogie

With Easter only a few days away, I have been putting the finishing touches on my buffet menu. It is a tradition in my family to gather around noon for Bloody Mary's and Mimosas,  with a buffet style feast to follow. I will be preparing my family's Easter faves ( menu recipe links below) and most guests will be bringing a dish, as well. Plus a dear friend will be boiling some Louisiana crawfish on the patio. Life doesn't get any better than that, cher! Enjoy!

Cajun Ham w/ Honey Mustard - Bourbon Glaze

6-8 pound bone-in ham
1 cup dark brown sugar
1/2 cup honey
1/2 cup pineapple juice
1/4 cup Creole mustard
1/4 cup bourbon

For Oven

Place ham, fat side up in a large roasting pan. Cook at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Remove to a large platter and let rest for 15 minutes before carving. Divine!

For Crock Pot 

Place the ham into a large crock pot,  flat-side down. Rub brown sugar on all sides. In medium bowl, mix honey,  pineapple juice, mustard, and bourbon, to make glaze. Pour 1/2 of the glaze over the ham and cover and cook on low for 4 hours.  Pour remaining glaze over ham and baste with juices from bottom of the crock pot and cover and cook on low for one more hour. Remove to a large platter and let rest for 15 minutes before carving. If you've never tried to cook a ham in a crock pot, you should definitely give this recipe a try! Out of this world and couldn't be easier and is guaranteed to please your family and guests!

And be sure and save the ham bone to make my Red Beans and Rice.
Click here for the recipe.

(Click On Recipe Title To View Recipe)

Grilled Bourbon Glazed Shrimp

  Spicy Cajun Crab Dip

Crawfish-Spinach Bread Bowl w/ Mini Toasts

 Spicy Creole Jambalaya

 Muffaletta Pasta Salad

 Loaded Baked Potato Casserole

Jalapeno-Cheese Biscuits

 Nanny's Strawberry Shortcake

 Bananas Foster Cheesecake

I'll be sharing these at ~
Strut Your Stuff Saturday @Six Sister's Stuff
Show and Tell Friday @ My Romantic Home
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Bayou Boogie

We had an absolute blast at the Bach Lunch on Friday,  in Parc Sans Souci,  in downtown Lafayette. The Pine Leaf Boys were rockin' the crowd with their fabulous traditional Cajun sounds. This lunch is held every Friday, with local restaurants providing a boxed lunch and local bands providing the entertainment. More than a few people I know kick start their weekend here, since it is a Lafayette tradition to get off work at noon on Fridays. Oh the life of a Cajun is oh, so fun!

Pine Leaf Boys at Bach Lunch

Wishing you all a blessed and very Happy Easter! Merci beaucoup for stopping by!

Shrimp Poboys + T.G.I.F. w/ The Pineleaf Boys !

Here's a Cajun favorite that is my absolute fave, too! One bite of this sinfully delicious poboy will send you into orbit, cher! When I tell you that these are fabulous, then you know that I mean it! And so easy to make, for those busy days. The delicious blending of flavors of the succulent, crispy shrimp and the poboy spread is so divine! Bon Appetit!

First, make the spread.

Marguerite's Creole Poboy Spread

Combine:

1/2 cup mayo

1/4 cup creole or Dijon mustard

1 tbs. ketchup
1 tbs. pickle relish

1 tbs.. horseradish

few shakes sea salt

few shakes Tabasco

Stir until well blended and chill for 30 minutes, while frying shrimp.

Fried Shrimp Poboys

1 lb. peeled and diveined shrimp (24 ct.)
1/2 tsp. cayenne pepper, combined with 1/2 tsp. black pepper
4 eggs
1 cup evaporated milk
1/4 tsp. salt
2 cups flour
2 cups fine French bread crumbs
Vegetable oil for frying

1 loaf French bread, 1 tomato, sliced, shredded lettuce, Creole poboy spread

Season shrimp with the pepper, rubbing on all sides. In shallow bowl,whisk the eggs, then add the Pet milk and the salt. Spread the flour on one cookie sheet and the bread crumbs on another. Roll shrimp in the flour, then in the egg mixture. Then roll the shrimp in the breadcrumbs. Arrange on large platter and chill for 15 minutes.

Place vegetable oil about 3 inches deep in a large, heavy skillet. Heat until oil reaches 375 degrees. Deep fry the shrimp, in batches, turning after 3 minutes, on each side or until golden brown. Drain on paper towels. Brush inside of the loaf with my Creole Spread, and add lettuce and tomato. Arrange shrimp on French bread and cut in half. Serves 2 Enjoy!

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T.G.I.F. and Happy Spring!

We started out at Agave', for happy hour, before crossing over to Parc Sans Souci, where "The Pine Leaf Boys" were playing their spicy style of Cajun music. The crowd was rockin' and ready to dance off some stress, that had been building up all week, at work.

And there was some nitty-gritty dancin' going on, cher! My Dad says, "It should be a law that everyone in the country should go out and have fun on Fridays! And he is 88 years young! There were 3 generations, all dancing next to each other, at this fun weekly event, in downtown Lafayette.

I took a little video clip, and I apologize again, for the poor quality of the audio. I have decided that it must be the camera, so I am shopping for a new camera.
Please TURN YOUR VOLUME TO LOW, before viewing. Let the good times roll!

Wishing ya'll a happy first day of Spring and a fun and fabulous weekend!

The Cajun Fun Has Begun !

The Pine Leaf Boys and Keith Frank & The Soileau Family Band.
And this was just the fais do do (street dance) on the night before the official Festival International starts ! Lots and lots more to come in the next four days. Stay tuned for more festival clips and pics and meanwhile, "Let the Good Times Roll"! J'amie ca-Comme-Ca , cher! (I like it like that, sha !)