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Spice It Up!
The Essence of Cajun/Creole Cuisine
By Ruth Brister
Whether your table for romance is tucked away in the corner of a quiet, candlelit bistro or the breakfast nook in your kitchen, try spicing up your next intimate dining interlude with Cajun/Creole cuisine. "Kick it up a notch or two," as Emeril Lagasse would say.
I originally had this idea about a few years ago when my husband and I decided to travel south and celebrate our anniversary in New Orleans. To shorten a lengthy story, that year's Mardi Gras fell around Valentine's Day, which is also our anniversary. For those of you who've never experienced this 140-year-old-plus annual carnival, it may be a lot of things, but it is not quiet or intimate.
The Cajun/Creole cuisine we went searching for turned out to be street fare of polish sausage, the infamous Lucky Corn Dogs and a roast beef gyro. The restaurant with the atmosphere of amour was a crowded sidewalk smothered by parade revelers and partygoers. While it was not even close to what I had planned, it did inspire me to search for some closer-to-home alternatives. As I searched for recipes equivalent to the high standards set by the Crescent City dining experience, I was intrigued by what I found.
