2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The specific Creole cuisine is Louisiana cuisine. It is also called kajun. In fact, kajun is the main spice mixture used there. North America is the crossroads where several ethnic culinary traditions mix. The most popular form of processing is grilling.
Therefore, the kitchen is dominated by barbecue sauces with many and varied flavors. The cuisine of the southern states is also widespread, in combination with European traditions and exotic Caribbean elements.
The main foods are bananas, green peppers, okra, pineapple, lobster, and the ingredients are mainly hot peppers, cream, hot sauce, onions, butter, celery and rum. Here you will find some of the most beloved Creole specialties:
Creole cutlets
Necessary products: 600 g pork chops, 4 tbsp. breadcrumbs, 4 tbsp. lemon juice, 1 egg, 1 onion, 4 tbsp. corn flour, 2 tbsp. sunflower oil, chili sauce, 2 cloves garlic, salt, pepper
Method of preparation: Mix the lemon juice, oil, crushed garlic, finely chopped onion, salt, pepper and chili sauce in a bowl. The cutlets are rolled in the mixture and left in the refrigerator for 1 hour.
Remove the cutlets from the refrigerator, sprinkle with flour, dip in the beaten egg and then in the breadcrumbs. Fry in a pan at a moderate temperature for about 5-7 minutes on each side until golden brown. Drain the finished cutlets on kitchen paper. Served typically in Creole - with slices of lemon and a sprig of parsley
Dry Creole rice
Necessary products: 200 g rice, 600 ml water, 2 tbsp. oil, 23 pinches of salt
Necessary products: The water boils. Add salt and rice. Once it boils, reduce the heat. Allow the dish to simmer for 8 minutes under a lid. Drain the finished rice through a colander and wash well with cold water.
Apply a suitable pan with plenty of oil. The rice is placed in it and left at room temperature for 20 minutes. Then bake for 20 minutes at 180 degrees. Stir every two or three minutes with a wooden spoon.
Rice is served as a side dish to all meat and vegetarian dishes.
Creole sauce
Necessary products: 1 egg, 120-150 ml oil, 1-2 tbsp. lemon juice, leeks, 1 tbsp. mustard, 1 tsp. grated horseradish, 1/2 tsp. Worcestershire sauce, 1-2 leaves of celery, 1/4 tsp. granulated garlic, salt, white pepper
Method of preparation: All products are beaten in a blender. The sauce is suitable for fish and meat.
Try more: Breaded bananas with maple syrup, caramelized potatoes, chicken with honey and ginger in Californian style, ice cream with roasted pineapple, banana chips.
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