Re: [CH] Emeril's Cajun Water
Doug Irvine (dougandmarie@shaw.ca)
Sun, 10 Jul 2005 19:11:46 -0700
You arrived where the wind is blowin, yet Don? And you DO know how to
make Cajun water, huh? Even without the beer! Hope that veeeeehicle
gotcha there! Cheers, Doug
Linda Panter wrote:
> Emeril's Cajun Water
>
> Because where he gets his water, it don't come
>seasoned.....
>
>1 quart water
>1 teaspoon salt
> 1/2 teaspoon black pepper
>1 pinch Essence of Emeril (BAM!)
>1 lemon (optional)
>1 pinch ground cinnamon (optional)
>30-40 cloves garlic (optional)
>1 ham hock (optional)
>1 teaspoon heavy cream (optional)
>
>5 mins prep time
>cooking time: 2 hours 5 minutes
>Yield: 1 quart
>
>1. Place water in saucepan- very simple; this ain't rocket
>science, folks.
>2. Use your knob to heat the water on low (turn the heat up if
>you don't have 2 hours to spend, but-2 hours is really a food
>of love thing; drinking 2 beers ought to do it).
>3. (I said to myself: self!) relax and get one of those cold
>frozen things- it will make you happy, happy, happy.
>4. Don't jack the fire up to high unless you are on good terms
>with the fire department (but if you do start a fire- don't run
>out as fast as you can to remodel your house- stick around!).
>5. That's what those lines are on there for.
>6. Heat to a boil- oh yeah babe (really hot!).
>7. Season with salt, pepper, and Essence (BAM!).
>8. Fork a lemon if it turns you on.
>9. Add a pinch of cinnaminnamom to kick it up a notch.
>10. You could put in 30-40 cloves of garlic, or a ham hock,
>because pork fat rules!
>11. Add a teaspoon of heavy cream if it thrills you, because
>somebody has to keep the Dairy Farmers of America in business.
>12. And there you have it folks.... use water where called for
>in Cajun recipes.
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