Sweet Cajun Potatoes Latkes For Hanukkah and Thanksgiving All Roll into One

 Having grown up in Jewish family and know that Hanukkah will happen on Sunset in the US tomorrow. In Oz, It is already the 27th of November. I will be lighting my first candle at sunset tonight. There is a pleasure getting walloped by two holidays in row with Thanksgiving on Thursday and Hanukkah the day before. You know it means  double preparation and more fun. I went out this year to make it happen. Already ordered my turkey. I have a bowl sweet potatoes ready to peel. This dish goes back thousand of years and the ordeal of the Maccabbees warting off the Ancient Hellenistic Greek were insisting that their culture should be the rule of law. The Maccabees said "No" and fought off the Greeks and rededicated the temple in Jerusalem long before Christ arrived the on the scene.

I usually like to make my the next day at Thanksgiving especially since I am inviting friends over and my neighbors. The secret to this Cajun spice that savors that Louisiana flavor. When people come over and they always ask for more.. This pretty much a potato pancake. But, it is not. It is a sweet potato masterpiece fried in oil. The oil symbolizes the oil burnt in the temple for 8 days and there was only enough oil for one day.. These taste sweet and they are soooo good to eat. It is even more special that I can serve these puppies and get my friends on their feet. This is where the party really gets hopping.Sure enough, it does the sweetness is one that can't be missed. People will want to know your secret to them.Shhh... Don't say anything. Because I am about to let you on the secret of how to make them. So here we go with the ingredients and direction to makes these prized treasures of sweetness.


Ingredients
2 pounds sweet potatoes (about 3 large), peeled
3 large eggs
2 tablespoons plus 1 teaspoon Cajun Spice Blend
1/3 cup cilantro, chopped
Peanut oil
Sour cream or Guacamole




Directions
Using the coarse grating disc of a food processor, grate the sweet potatoes. Transfer to a large bowl.

In a small bowl, whisk the eggs. Sprinkle the Cajun spice blend into the eggs and whisk. Mix in the cilantro.

Add egg mixture to the grated potatoes.

In a large skillet, heat the peanut oil until very hot but not smoking. If you are using a thermometer, get the oil to 375°F.

Add the sweet potato mixture 1/4 cup at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper towels. Repeat until all the potatoes are used.

Serve with a dollop of sour cream or a  dollop of guacamole.

Once, they are ready to come out of the frying on the plate to soak up the grease. They are ready to eat. Don't worry about what your cardiologist or primary care physician says about eating  them one time. Eating one time won't kill you.I won't say word. It is our little secret.Now, the fun part is making and giving the away to friend and collegues alike. I like to serve them to my guests at Thanksgiving this year. That is the beauty of these masterpieces of sweetness.


I like put a dollop of guacamole to go with it. Because it tastes so sweet and has all of the Louisiana and Jewish goodness cook right in. In Australia, I  make and take them over to my next door neighbors even though are not Jewish. They love them and always ask when I am going to make more. So make yourself a couple and enjoy the holiday. This recipe is free and that is right is absolutely free. You can download the recipe with link at the bottom. "Laissez le bon temps rouler".  Let the good times roll.

Sweet Cajun Latkes

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Aussie Jambolaya Has Started the Party

When I was a teenager, I use trek over to New Orleans and get a tastes of flavors and spices from the foods made from there. One of those dishes can start a party in your mouth is Jambalaya.This time you have to make slight changes being in Oz to the recipes and get it the right consistency. It is spicy and fells like the party has started. it is one of those dishes that can get things going especially with your guests at dinner. The key is getting the dish just right and making changes not too much,but just enough to make it happen. Because what you don't have at a grocery store like Cole's or Woolie's, you have make some slight changes,but nothing too drastic.


This recipe can create the magic at dinner and allow the party and smells to take over. Its aroma can filter out your kitchen. It smells great and will be a hit. The keys ingredients what make it such a pleasure to make and share with friends. Anyhow, let's get cracking at making this dish. Here are the directions and ingredients.

    1 lb. prawns, boiled in Cole's Long Grain  Rice and peeled;
    1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR 1 lb. diced smoked ham
    1 large onion, chopped
    1 bell pepper, chopped
    3 - 6 cloves garlic, minced (amount to taste; I like lots)
    4 ribs celery, chopped
    3 small cans tomato paste
    4 large Creole tomatoes, peeled, seeded and diced; OR 1 28-oz. can tomatoes
    8 cups good dark homemade chicken stock
    Creole seasoning blend to taste (or 2 - 3 tablespoons); OR 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
    2 bay leaves
    Salt to taste
    4 cups long-grain white rice, uncooked


Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Cajun seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency because you'll know when it's done. It does it smell good coming off the stove.

This dish says goodness and is a Cajun dish mixed in with little bit of Aussie flair.Sometimes, when you don't have an ingredient for making things, you can come up with some interesting combinations by substituting the closest spices and other items to make great dishes. This is just Cajun and Aussie original. It is Aussie through and through. It tastes delicious and can get the party rolling with friends. Your friends will want this dish and ask for seconds. It has the right blend of spices that can get the party rolling. This dish can put a smile your face and  your friends' faces and guests' faces at dinner. As they say in Cajun French,"Laissez le bon temps rouler".  It means let the good times roll.

If you like the information that has been presented, bookmark this page and the Law Ranger Blog in your favorites and send the link to it to everyone you know. Blog about it on Facebook, Twitter it  to friends and family. That is the way it unfolds.