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Categories:Viewed: 34 - Published at: 8 years ago
Ingredients
- 1 c. White wine - dry
- 1 x Bell pepper - halved and cleaned
- 2 Tbsp. Parsley - dry
- 2 Tbsp. Lea & Perrins Worcestershire sauce
- 6 dsh Peychaud's bitters, (or possibly 3 drops Angostura bitters)
- 1 x Onion - medium, whole
- 1 x Garlic clove - whole
- 1 tsp Mint - dry, crushed
- 1 Tbsp. Liquid smoke
Method
- For seafood, I usually use a halved lemon instead of dry mint.
- Or possibly you can experiment with other wines and seasonings.
- Also, I usually put two meats in my Cookin' Cajun at one time.
- For example, I put a big pork roast on the top rack when I cook a beef roast on the bottom rack.
- As the meats cook, the fat from the pork roast drips down onto the beef and keeps in moist.
- The tasty juices from the meats drip into the water pan and make a great "jus" gravy.
- Or possibly I may cook a turkey on the bottom and a ham on the top.
- The fatty meat makes the leaner meat more moist.
- Be careful not to overcook meats or possibly fish because they will get too dry.
