still yet another version of cajun stew ...

i have been making this concoction since 1985. and if i am not producing it for consumption in a restaurant or venue where it needs to be consistently the same every time, IT ISN'T! that is what i like about it most, it is totally convertible to whatever my mood may be, what i have on hand, or what is available (but really try your best to get the okra in there, it makes a big difference to the viscosity of the dish).

sometimes i moisten it up with stock and cream and then shuck oysters and clams into and eat it like a soup with a big chunk of garlic bread. at other times i put it on pasta or rice, and then at other times i use it for a sauce to garnish blackened fish or meat, preferably baby lamb chops (topped with a nice soft chevre and jalapeno chili jelly). and many times i simply stuff a big baked potato with it.

sometimes i dice everything very small, and other times i cut the pieces very large, and still at other times i puree it. sometimes i will flambe the veggies with pernod before adding the tomatoes and other wet ingredients, and, as i said before, i like to lighten it up with heavy cream. a good dollop of pesto is nice to finish it off, or simply a fresh grating of a good parmesan or grana cheese. cheddar will suffice if that is all i have.

the bottom line - this stuff is bullet proof, all purpose, all weather, anything goes cuisine. i think the only thing i have not put it on is breakfast cereal.

here is a slide show of me making a huge batch that i latter bagged up and froze (note the very handy thai style funnel shown in the last pictures - awesome gadget if you can find it). on this particular day i used chicken thigh meat and chorizo sausages. i think that no matter what is used, poultry, meat or seafood - you gots to have a good sausage in there to impart its special character to the mix.

like many tomato based foods this stew does well in the deep freeze, and it actually improves if not left for too long to hang out waiting to be defrosted and consumed.

following the slide show is the recipe for the cajun spice that i season it with.

this spice is also good for blackening ANYTHING, and also makes a great dash to put on some fresh popcorn along with a sprinkling of parmesan cheese. right, fusion popcorn. note: have a lot of napkins handy.

you will notice in the slide show a picture of the spices used that day. the bag of taco seasoning contains many of the same spices and so i used it that day in lieu of the full compliment shown in the recipe below. whatever you choose to do, i am sure it will be just fine if you have most of the spices and herbs listed. experiment and come up with your own blend. i have recently gotten into adding chicken masala spice to do a sort of quick tikka with it. i blacken the meat or fish with the cajun/masala combo and then use a prepared curry sauce to moisten the dish.

as promised here is the spice and dry herb proportions to prepare a massive amount of cajun spice blend. i use this stuff for everything, so i make a lot at one time. i usually prepare the list in the right column, the one on the left is for when i am working in a restaurant. this is a great item to bag or bottle up and give to friends, i have met few people who do not like it.

Cajun Spice Blend

Onion Powder	50	Grams	25
Garlic Powder	50	Grams	25
Paprika Powder	50	Grams	25
USA Chili Powder	100	Grams	50
White Pepper	35	Grams	17
Black Pepper	20	Grams	10
Cayenne Pepper	30	Grams	15
Salt	20	Grams	10
Basil Leaf	10	Grams	5
Thyme Leaf	10	Grams	5
Mustard Powder	10	Grams	5
Cumin Powder	25	Grams	12

store it in air tight containers or tightly sealed plastic bags.

KEEP IT DRY!

my flogging lunch ...

as you may have noticed, all 2 of you that monitor this flog, i have been working on its layout and content all day today. so i had to have lunch to keep me energized and perky. i had some leftover chicken from the "khao man gai", ข้าวมันไก่, i bought yesterday, a rib of celery and some bermuda onion. i minced that all up, added 2 spoons of mayo and some chopped parsley, fresh ground black pepper and a smidgen of salt. assembled it all on some "khanom-pan-ping", ขนมปังปิ้ง, toasted yamazaki whole wheat bread, with the ever-so-necessary-over-abundance of iceberg lettuce. "a-raawy-thee-soot", อร่อยที่สุด, tastiest and most delicious

why the asian bakeries do not make a loaf that has a face large enough to produce good sized slices for sandwiches is no mystery to me, but it is a source of aggravation. i just like to have a broader surface for the filling, which makes for a slightly thinner profile on the sandwich of my desire, and it is easier to handle whilst i am feeding it into my neck.

also see here a second in my series of tools and technologies i find useful in the kitchen: the dipped edge sandwich knife from f dick, of germany. it has a great serrated edge, is just the right stiffness for a blade of this type, and it allows you to slice over-stuffed sandwiches with ease. this one has been in my tool box for years. note that someone who does not respect cutlery has broken the tip of the knife off. wherever you are, i hope someone casts your first borne into the abyss like the societies of old used to do.

please note: i use a computer generated translation for the thai, so if its wrong, ask these guys.

i think a sandwich like this needs some kool krunch
to compliment the soft mayo texture of the chicken,
thus the minced celery and the over abundance of krispy iceberg.
my personal taste is never to use tomatoes, i find they fek-up the toast.

i have had this knife for over 10 or 12 years now.
f dick dipped edge sandwich knife.
good for tomatoes too, if you are not going to put them on my sandwich that is.
mine is so old it has a wooden handle,
the cataloge only shows them with sani-safe handles now.
practical in one sense,
but hard on the hand by the end of a long deli-day if you ask me.
for home use they should be ok,
and dish washer safe for all you prats
who break the golden rule and put tools in your dish machine.
shame on you and not very safe either.

now if you are really into tuna sandwiches, check out mike's.