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Psychedelic Lollipops Recipe. On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking.

Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Mark Boudreaux’s Cajun Jambalaya. Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. The most important thing with this dish is to use the right equipment; any heavy bottomed cast iron pot or Dutch oven. Step 1 Season chicken thighs generously with Old Bay the night before. Step 2 Use high heat to preheat the pot and add the sausage. Step 3 Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté).

Step 4 Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. Step 5 Add red, black and white peppers to mixture and cook until veggies are translucent, about 5-7 minutes over medium-high heat. Step 6 Add the ham and garlic and cook for another minute stirring and scraping bottom of pot to not scorch garlic. Step 7 Add beer to deglaze pan scraping about 2 minutes. Step 8 After uncovering there may be some liquid remaining on top. Brigtsen's Oysters LeRuth Recipe.

Rachael's Superheated Cajun Boiled Peanuts Recipe. Bananes lardées aux crevettes pimentées. Pourquoi pas .... ??: Tourteau / crabe - cuisson et fond. J'aime la mer et l'océan, beaucoup, beaucoup, beaucoup, .... Et plutôt que la côte Belge, dès qu'on en a l'occasion, on adore aller se balader sur la Côte d'Opale, nature, rando, falaises, caps, à chaques fois c'est un grand bol d'air vivifiant. Vivifiant et gourmand car on en profite pour faire une orgie d'huîtres, puis avant de reprendre la route, passage au marché aux poissons faire le plein de crustacés. Cette fois, en plus du homard, de magnifiques tourteaux ont fait notre bonheur. Chair délicate et fond savoureux, on s'est régalés !

Tourteau / crabe - cuisson Mettre le crabe dans une casserole d'eau froide salée, chauffer, à l'ébullition, compter 15 minutes de cuisson. Fond de crabe (pour les carcasses de 2 crabes de ± 1,2 kilos) : 1 carotte - 1 branche de céleri - 1 oignon - 1 càs de concentré de tomates - 2 gousses d'ail - 10cl de cognac - 30cl de vin blanc - huile d'olive - sel - poivre - 2 litres d'eau Concasser les carcasses.