Cajun Caviar

Fatherducque · Post by **Fatherducque** » Sun Aug 16, 2015 7:17 pm

http://bayouwoman.com/cajun-caviar/

I am too lazy to retype!

trailboss · Post by **trailboss** » Mon Aug 17, 2015 8:06 pm

I have seen the pepper jelly in the store, but never tried it
..the author said she used red, bit figured green pepper jelly would work?

It looks like a nice easy recipe...maybe Lazy Cajun dip would be a nice alternative name...

tattulip · Post by **tattulip** » Mon Aug 17, 2015 8:14 pm

Is that good?

Fatherducque · Post by **Fatherducque** » Mon Aug 17, 2015 9:39 pm

Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.

Fatherducque · Post by **Fatherducque** » Mon Aug 17, 2015 10:30 pm

These are a real holiday favorite of ours!

We usually use Saltines.

trailboss · Post by **trailboss** » Tue Aug 18, 2015 12:37 am

Them oyster crackers would really liven up a bowl of soup...they look tasty as a snack.

I like these easy recipes...we are in the rotation for snacks between Sunday School and Church service, these might work.

Fatherducque · Post by **Fatherducque** » Tue Aug 18, 2015 6:36 am

trailboss wrote:Them oyster crackers would really liven up a bowl of soup...they look tasty as a snack.

I like these easy recipes...we are in the rotation for snacks between Sunday School and Church service, these might work.

If you want "easy", substitute bottled Italian dressing for the canola oil and ranch mix.

These are better if they sit over night.

tattulip · Post by **tattulip** » Tue Aug 18, 2015 11:42 am

Fatherducque wrote:Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.

Oh I've had pepper jelly on cream cheese. LOVE IT. Especially with Triscuits. It's not so easy to find good pepper jelly here though. I do make a great one though!

Fatherducque · Post by **Fatherducque** » Tue Aug 18, 2015 10:14 pm

tattulip wrote:
Fatherducque wrote:Yes, it is good.

Get the Tabasco brand pepper jelly.

If you are feeling lazy, plop a small block of warmed cream cheese on a plate, cover lavishly with red or green pepper jelly, and you have a excellent spread for ANY cracker.

I often prefer saltines, because they don't interfere with the taste of the jelly.

Walnuts can be substituted for pecans, but only if you are north of Shreveport.
Oh I've had pepper jelly on cream cheese. LOVE IT. Especially with Triscuits. It's not so easy to find good pepper jelly here though. I do make a great one though!

The Cajun Caviar sort of tastes like caviar, but not as salty, nor fishy...sort of the nice part of caviar! It is mild flavored and pleasant...plus the pepper jelly, of course!

The spicy crackers are THE Christmas treat down here. For some unknown reason we only make them around Christmas time. Everybody has a bowl of them out for snacking...or on the counter in gallon ziplock bags for the kids to raid!

tattulip · Post by **tattulip** » Mon Dec 18, 2017 8:54 pm

Fatherducque wrote:These are a real holiday favorite of ours!

We usually use Saltines.

I used to make those. Actually, my daughter made some a month or so ago and brought them over.

ConsrvYank1 · Post by **ConsrvYank1** » Tue Dec 19, 2017 9:16 am

CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?

ConsrvYank1 · Post by **ConsrvYank1** » Wed Dec 20, 2017 6:53 pm

iamlookingup wrote:
ConsrvYank1 wrote:CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?
Well, technically, we're not.
The recipe forum is public. Anyone can post in it.

I did not know that. Are there any other forums that are for the public besides the recipe one?

I deleted the offensive content.

Og3 · Post by **Og3** » Thu Dec 21, 2017 4:15 am

ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:CONTENT DELETED

Okay, I see what you mean. Sheesh! Why are we letting in new people?
Well, technically, we're not.
The recipe forum is public. Anyone can post in it.

I did not know that. Are there any other forums that are for the public besides the recipe one?

I deleted the offensive content.

You mean there are forums besides the recipe forums?

That's a relief, because I really don't have a recipe for snattlerake stew.

Fatherducque · Post by **Fatherducque** » Sat Nov 13, 2021 1:20 pm

Here is the text!

Ingredients
2 Cups Mayonnaise
2 Cups Shredded Cheddar Cheese
2 Cups Chopped Pecans
1 Cup Finely Chopped Green Onions
1 Small Jar Pepper Jelly
Instructions
Mix together the first four ingredients and spread into a shallow glass dish.
Spread the jar of pepper jelly over the top.
Chill.
Serve with your favorite crackers.

I did some enhancement of the soil in a small garden plot as an experiment and ended up with 6 foot tall Jalapeno plants that are bearing several quarts of peppers per week. So, we have made a LOT of Jalapeno pepper jelly.

Let me tell you, the home made stuff is much more flavorful than the best commercial product. We have made the following modifications to the standard pepper jelly recipe: (all per 6 pint batch)

- Add two finely chopped red bell peppers
- Add three fresh, fully ripe tabasco peppers

We go to Avery Island every spring to get a real Tabasco pepper plant for our kitchen garden! If you can get one at your location, it is a nice enhancement to your cooking. This year, we put in a pot (so we can bring it in during freezes) and it is doing very well.

Post by **harry12** » Sun Nov 14, 2021 10:48 am

Fatherducque wrote: ↑
Sat Nov 13, 2021 1:20 pm
Here is the text!

Ingredients
2 Cups Mayonnaise
2 Cups Shredded Cheddar Cheese
2 Cups Chopped Pecans
1 Cup Finely Chopped Green Onions
1 Small Jar Pepper Jelly
Instructions
Mix together the first four ingredients and spread into a shallow glass dish.
Spread the jar of pepper jelly over the top.
Chill.
Serve with your favorite crackers.

I did some enhancement of the soil in a small garden plot as an experiment and ended up with 6 foot tall Jalapeno plants that are bearing several quarts of peppers per week. So, we have made a LOT of Jalapeno pepper jelly.

Let me tell you, the home made stuff is much more flavorful than the best commercial product. We have made the following modifications to the standard pepper jelly recipe: (all per 6 pint batch)

- Add two finely chopped red bell peppers
- Add three fresh, fully ripe tabasco peppers

We go to Avery Island every spring to get a real Tabasco pepper plant for our kitchen garden! If you can get one at your location, it is a nice enhancement to your cooking. This year, we put in a pot (so we can bring it in during freezes) and it is doing very well.

The wife, being philippina, is a hot pepper fanatic, actually a pepper fanatic. Thus, this past year I put in 3 green BelL plants, 2 each sweet and hot Banana peppers, and 3 ceyanne (there are several variations of ceyanne (including spelling,lol). This year was the thin variation. In previous years I have grown
the large variety, and Jalapeno, Poblano, and Tabasco.

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