After a little research and asking for suggestions on the Tony Chachere’s Facebook, we decided the first cake should be chocolate. The recent trends in combining peppers and chocolate were not lost on this chocolate fanatic! I searched through my many recipe books and online sources, but found no cake that I thought would do justice until I went back to old trusty – Red Velvet.  I do have to give credit where it is due and this recipe was not my own, but from a co-worker’s mother. Obviously, there need to be changes to turn the cake from “Red Velvet Cake” to “Tony’s Velvet Cake” but the only change in this recipe was to take out the salt and replace it with Tony Chachere’s More Spice Seasoning.

Here is the recipe:

1 1/2 cups sugar, 1/2 cup butter, 2 eggs, 2 cups flour, 1 1/2 tsp More Spice Seasoning, 1 tsp baking soda, 1 tsp baking powder, 1 tbs cocoa, 1 tsp vanilla, 1 cup buttermilk

Cream sugar and shortening, add eggs and beat well. Sift flour, Tony Chachere’s More Spice, soda, powder and cocoa 3 times and add alternately to creamed mixture with buttermilk. Add vanilla and coloring. Bake in 3 pans at 350 for about 25 minutes. Let cool and frost with the icing of your choice (we used butter-cream).

Finished and decorated Tony's Velvet Cake

Now, the cake alone (without the icing) started out sweet and amazing, like you would expect of any Red Velvet Cake, but the surprise came just as you were about to swallow…. there it is, the spicy kick of Tony’s! Me and my husband loved it! So I iced it and brought it to work for testing. Celeste liked it and we decided to make the cake again and decorated it for presentation to you guys.

I brought all of my supplies to the office and started baking in our break room, then assembling, and decorating. We cut the cake and tasted. We were disappointed to not have the same cascade of flavors as before. The best we can figure is that the contrast in icing was too much. Next time I think I would do a 2 layer cake and spread the icing a little thinner, but otherwise it was a decent first attempt at the Tony’s Cake.

I had a lot of fun with this cake and hope to continue the fun with other varieties of sweets and Tony’s. Don’t be afraid to try this at home, have fun with it and let us know what you think. We are anxious to hear your thoughts and suggestions on our first attempt.

Samantha
Sales and Marketing Assistant

Follow Samantha on Twitter!

We are often asked to donate product to non-profit organizations, and we almost always do; but every so often we are able to go the extra mile. This was one of those situations. I quickly typed up a short email and asked for approval to go out and cook for the Camp and help them in their mission to make everyone feel special. With no hesitation I got my answer, approved.

Camp Cajun was great! We cooked Jambalaya and Creole Fries, both a huge hit! The Camp also included face painting, a band, sno-balls and a petting zoo (complete with ponies and baby tortoises).

We want to thank Julie and the Pre-Professional Society of ULL for inviting us to participate in Camp Cajun. We had a great time with everyone. The opportunity also opened the door for us to do more in our community and we are very excited to announce that we will be the Food Sponsor for the Great Strides walk in our area on May 1st. We are excited to be included and can’t wait to tell you all about it.

Samantha Moreau

Follow Samantha on Twitter!

So if you are looking for some Lenten meals to add to your collection, I am here to help.  It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!

Fried Catfish

Fresh Louisiana Catfish

2 1/2 lbs. fresh fillets

2 eggs

1 1/2 cups milk

1 tablespoon Tony Chachere’s Creole Seasoning

1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry

Marinating thinly sliced catfish

To prepare your fillets, rinse well and pat dry.  I like my catfish thinly sliced.  Feel free to cut into nuggets or keep in whole fillets.  No matter how you cut your fish, please make sure to remove any blood line that remains on the fish.  Beat your eggs in a large bowl.  Add milk and seasoning and combine.  Add fish and cover.  Refrigerate for up to 4 hours.  When ready to fry, preheat oil to 350. Coat fish in fish fry evenly.  Gently add to hot oil.  When fish floats to the top and is light brown it is ready.  Usually about 4-5 minutes.  Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.

Simple Tartar Sauce

2 cups mayo

2 tsp. mustard

1/3 cup sweet pickle relish

1/4 of a medium onion, grated

1/2 tablespoon Tony Chachere’s Creole Seasoning

In a bowl, combine all ingredients.  Cover and refrigerate. Will remain good for about 4 days.

Why buy it pre-made, this is too easy!

I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish.  Check back with me over these 40 days of Lent for some more seafood specialities of our area.

Could you ask for more? I think NOT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

At the ESPN club, in Disney to watch the Saints Game!

I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th!  I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana.  This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season.  The Superbowl is the Sunday of the first big Mardi Gras Parade weekend.  Some Krewes have actually rescheduled their parade times to accommodate the game.

I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon.  This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl.  Much of the same party food just carries over to a Superbowl Party!  Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite.  Be warned, this recipe is not for the faint at heart.  It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip.  Throw caution to the wind! Come on, the Saints made it to the Superbowl!

Here are your ingredients to get started:

Drives me crazy just looking at the ingredients!

1/2 stick butter or margarine

2 tablespoons olive oil

1 medium onion, chopped

1/2 medium bell pepper, chopped

5 cloves garlic,  minced

3 tablespoons chopped green onions

1 lb. artichoke hearts, drained and squeezed dry

4 oz. cream cheese

1 (10 oz.) box chopped spinach, drain and squeeze dry

1 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

Tony Chachere’s Creole Seasoning to taste

about 2 cups half-n-half

In a large skillet, heat butter and olive oil.  Saute onions, bell pepper, garlic and green onions until vegetables are limp.  Add artichokes, stir well to combine and heat through.

Looking good already!

Lower heat and add cream cheese, spinach and cheeses.  Continue to stir to allow even heating while cheese melts.  Season to taste with Tony Chachere’s Creole Seasoning.  Use half-n-half as needed to achieve the creaminess you like in your dip.  I like a very creamy dip, so I tend to add more.  Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating.  Enjoy this dip on pita chips, corn chips or tortilla chips.

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Todd and I all dressed up

The only thing I love more than a party is hosting a great party.  My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.”  It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin.  Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.

This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent.  At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”).  Served on platters were a party favorite my baby shrimp pies in Phyllo  dough.  I would like to share with you this easy appetizer.  The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels.  Try this out for your next party.

Mini Shrimp Pies

Here are your ingredients

The beginnings of an easy appetizer!

1 (1 lb.) package Tony Chachere’s 150-250 count shrimp

1/2 cup chopped green onions

1/3 cup chopped bell pepper

3-4 cloves garlic, minced

1 (8 oz.) block cream cheese, softened

Tony Chachere’s Creole Seasoning to taste

Pre-Made frozen Phyllo dough pie shells

finely shredded cheese of choice

In a large skillet, heat up about 1 tablespoon of olive oil.  Saute shrimp until pink.  Remove and drain.  Heat another tablespoon olive oil.  Saute all vegetables until they are tender and begin to brown.  Lower heat and add cream cheese to melt.  Finely chop shrimp and return to pan.  Season mixture to desire taste. Combine all ingredients.  Remove from heat and allow to come to room temperature.

Pie filling will be thick and yummy

Fill pie shells with filling.  Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.

Pie shells filled and ready for the oven

The finished dish is a yummy bite for your guest.  You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!

To heck with the beads, throw me one of those pies!

Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

This past week, my husband did a favor for a board member at the company.  The next day, James showed up with 3 packs of deer sausage to thank him.  You see, this is just the way we do things in southern Louisiana.  Food is always an extension of your love and appreciation for those in your life.  We don’t just eat to live, we live to eat.

As my husband, Todd and I were having coffee this morning, I told him I would fix him a potato stew with the deer sausage.  He said, “Now there is a blog.”  So, here we are.  I know, I can hear you already, “I don’t have deer sausage!”  Come on, you can substitute Italian hot sausage, pork sausage, etc.  If you like it, use it!….Just cook this hearty meal.

Here are your ingredients for this stew:

Very few ingredients are needed to create this stew

2 tablespoons canola oil

1 1/2 lbs. fresh deer sausage

2 tablespoons olive oil

1 large onion, chopped

1 bell pepper, chopped

1 stalk celery, chopped

4 cloves garlic, minced

3 lbs. red potatoes, peeled and cut into chunks

1 1/2 quarts chicken broth or stock

Tony Chachere’s Creole Seasoning to taste

In a large Dutch oven heat oil and brown off deer sausage.  Remove from pot.  Add olive oil and bring up to temperature.  Add vegetables and cook until onions begin to brown.  Add remaining ingredients.  Chop sausage into chunks and add to the pot.  Bring to a low simmer.  Cook uncovered for about 30 minutes or until liquid is absorbed and potatoes are tender.  Add additional stock if necessary to cook pototoes.  I like to garnish with fresh parsley or green onions.

Take a look at the pot, when all ingredients are added:

All ingredients are in and ready to simmer away!

The finished product is comforting and hearty.  This is a great dish to make at the campground or any day of the week!

All served up and ready to eat up!

I hope you enjoyed this blog and recipe and are inspired to create your own version.  Let me remind you, recipes should merely (unless baking) be a guideline to your own taste buds!  Make my recipe your own… and if you do, please let me know!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

That's me cooking cabbage and having coffee Thanksgiving morning!

Hello everyone! I am keeping my word to share with you the story of the Thanksgiving turkey and the Cajun Microwave.  First let me say, my family and I had wonderful Thanksgiving out at the camp in Butte LaRose.  The weather was cool, but absolutely picture perfect.  I sure hope where ever you were for Thanksgiving you shared it with the people you love. Now, on with the food, that is why you came to my blog, right?

I must tell you, this is the second time my husband and I cook in the Cajun microwave.  Our first experience was cooking a suckling 40 lb. pig.  The pig took 4 hours to cook.  Thus, I estimated the 12 lb. turkey would take no longer than 2 hours.  I was so excited because I scored a fresh, never frozen turkey from a local meat market.  My mom and I brined the bird in sugar and water for 24 hours.

Thanksgiving morning, mom rinsed, patted dry, and cut the turkey open along the backside (to lay flat).  My husband and stepdaughter injected it with Tony Chachere’s Butter Jalapeno Injectable Marinade and sprinkled with Tony Chachere’s Creole Seasoning.  In the pan, I layered orange and lemon slices and added a cup of white wine.  She was a beautiful bird!

Turkey injected and ready to go into the Cajun Microwave

The turkey went into the cajun microwave at 10:30 am.  We figured we would be eating around 12:30 pm…and we were WRONG!  To make a long story short, we had issues regulating the temperature and were very careful not to spike the temperature too high.  At noon, I told everyone to have a bowl of gumbo, it would be a while until eating time!

Bottom line, it took 4 hours to cook our friend.  Was I upset about this….NO, IT WAS THE BEST THING TO EVER HAPPEN!  Want to know why?  Because my friends, everyone spent the day hanging around the campfire, watching football, visiting, boat riding, having wine and relaxing.  Because the turkey took a little longer than expected, everyone stayed and enjoyed the beautiful scenery the Atchafalaya Basin has to offer.  I think it was my favorite Thanksgiving ever!

Todd putting the bird in the microwave, check out my view of the Basin!

So, bottom line of this blog is not so much to offer up a recipe, but to share with you a cliche, “Stop and smell the roses.”  Enjoy the scenery and the people around you. If you failed to do so for Thanksgiving, guess what, Christmas is just around the corner, you get another shot!

It was truly worth the wait!

I will be heading out for a much needed “magical” vacation, but don’t fret! I have already scheduled a blog to come out next week for you hunters with deer sausage!  So, if I don’t answer your comments, I’m not ignoring you, just playing around with a mouse and duck!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Hey, that's me cooking for our company Thanksgiving Feast!

If you happen to have picky eaters who just love to say what they will not eat before they taste a dish (Oh, can I tell  you how this is my pet peeve!…that just did not happen in my home growing up, but I digress) this recipe will turn those non-peas eaters to scoop these up by the spoon full.  The roots of this recipe goes back to a much simpler time.

As I decided to share this recipe with you, I really started thinking, I know of no other family that prepares a dish like this and if you happen to have a similar family recipe, I would love to know.  Around 1950, when my mother was a little girl, every winter my grandfather would load up the family and head back to the swamp for 3 months to trap muskrat, nutria, raccoon and basically whatever else swam around that he could skin to earn money.

Everyone was expected to help skin the animals when Pop returned back to the camp.  My grandmother would always prepare a hearty lunch as this was hard work and the camp had absolutely no plumbing or heating.  Eating a filling and well rounded meal was essential to survival.  The original version of this recipe (which I still make) is served as a main course over hot rice.  It starts with a homemade roux and includes everything in this recipe minus the sugar, plus hard boiled eggs.  I’m going to share with you my adapted version which is a little sweeter and meant to be a side dish.

Petite Pois in a Roux

Here are your ingredients you will need to create my family favorite:

I present another simple board of ingredients

1 lb. fresh sausage, any variety

2 tablespoons olive oil

1 onion, chopped

2 (15 oz.) cans petite pois (very young peas), my favorite brand is Dubon

2 large potatoes, peeled and cubed

1/2 stick unsalted butter

1/2 cup light brown sugar

1/3 cup Tony Chachere’s Instant Roux Mix

Tony Chachere’s Creole Seasoning to taste

In a skillet, brown sausage on both sides.  Remove from pan and drain. Chop sausage in chunky slices (it will not be cooked through).  In a large saucepan, heat oil. Brown onions.  Add remaining ingredients including sausage.  Slowly bring up to a slow simmer.  Keep heat at this level and cook until potatoes are tender and sausage has finished cooking through (approximately, 30 minutes).  *Please note, keep stirring to a minimum as to not break up peas or potatoes.

Here is a shot of the finished dish!

Savory and sweet, these peas are aimed to please!

Being this is a holiday week, I would like to wish everyone a very blessed Thanksgiving.  I personally feel so fortunate to have this blog to share with you stories of my life growing up in Louisiana, specifically Bayou Lafourche.  My blog has brought back memories of my childhood and enlightened me to stories just as this one to my unique and special family.  I love all them so much and miss my grandparents (Reed and Mirza Plaisance) terribly.  So, if you make this recipe for your family, share with them the story of this humble meal.

Come back and visit again, because my husband and I are hosting Thanksgiving at our camp.  I have a fresh turkey on order from a local meat market in town.  My mom and I are going to open the back up and brine the beast.  Thanksgiving morning my hubby will start a fire.  Mr. Turkey will get injected and go into a Cajun Microwave to cook up.  Now, you know there is a blog coming of this event with photo evidence!  Have I told you lately I LOVE my life!  Talk to you next week!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Because I know people have their own family traditional dishes, I am going to offer up something a little different over the next month.  I want to share with you some new options for your table that are not complicated and do not come with high culinary expectations.  Which does not have to mean they are not yummy and worthy of your holiday table.  I feel everyone should have something to offer to the celebration.  So, if you are “challenged” in the cooking department these recipes just may help you get your holiday meals planned.  And if you know your way around the kitchen, enjoy them too and feel free to add your own twist to them.

I want to share with you a side dish that combines the sweetness of corn and satisfying pleasure of corn bread.  You cannot fail with this mix, dump and bake recipe.  Enjoy it with your family today and plan to make it again for your holiday gatherings.

Creamy, Cheesy Corn Bread

Ingredients for this easy bake side dish are:

Simple ingredients go into this corn bread

1 (15.25 oz.) can whole sweet corn

1 (14.75 oz.) can cream style corn

1 cup sour cream

1/2 stick butter, melted

2 cups shredded cheese (any variety)

1/2 tablespoon Tony Chachere’s Creole Seasoning

3 eggs

1 (9.5 oz.) box Tony Chachere’s Hush Puppy Mix

Preheat oven to 375. In a large mixing bowl, mix all ingredients.  Pour into a 9 X13 pan.  Bake for about 25-30 minutes.  Serve warm.

Dump and Mix this creamy batter

Take a look at the final product:

Delicious does not have to difficult!

What could be easier? And it is such a winner with old and young alike.  Come back to my blog for my sweet potato crunch recipe!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s