Gourmet Food

» Robert Dailey - Chicken Marsala

Jackie:
The chicken marsala sounds great. I'm definitely going to try it. Also, I did the ginger-scented lemon fish, and it was very good. Thanks. b

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» Jacqueline Church - Chicken Marsala

In response to Chicken Marsala posted by bobcajun:

Thanks Bob! Is the project group still going? I've not received an update in months....

what do you know about Turducken. I am repulsed by the thought but they claim it's truly Cajun. Thoughts?

- Jackie

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» Robert Dailey - Chicken Marsala

In response to Chicken Marsala posted by JChurch:

Yes, I'm still part of the project. Also, Janice Benoit (Entertainment), Georgene Bramlage (Landscaping) and I had an online conversation about turduckens.
The fact is that, yes, they are Cajun, albeit a very recent addition to the Cajun cooking repertoir.
Basically, it's a deboned fryer, stuffed into a deboned duck, stuffed into a deboned turkey. Any remaining cavities are stufffed with any one of a number of different stuffings (eggplant, crawfish, cornbread, sausage).
The people who actually invented it started in a tiny butcher shop in Maurice, Louisiana. Some 12-15 years ago, the Wall Street Journal did an article on them and the turducken.
The name is Hebert's Specialty Meats, and they now have outlets in many major cities, and will ship turduckens to you already stuffed and ready for baking.They also have a website: http://www.hebertsmeats.com
They have a number of traditional Acadian foods also available such as crawfish pie (yes it's real, very rich, and wonderful) stuffed deboned chickens, a variety of sausages, including REAL andouille, tasso (which is a type of smoked meat used to flavor things like red beans and rice, or gumbo), stuffed and seasoned roasts.
Turduckens are cooked like a regular turkey (one hour per four lbs). Some people think they are "over the top" but they are deliciious. Anyway, most of us Acadians are a little "over the top" anyway, so it fits our personality.
I cook one every year for Thanksgiving (but they are also suitable for Christmas or any other holiday).
This Thanksgiving, we're having a ton of people (mostly relatives, but also a number of people who don't have family here), so we're having a turducken, a traditional baked turkey and a smoked turkey, which should satisfy most palates.
We're also having new potatoes in cream sauce, sweet potatoes, fresh green beans, several other vegetable dishes (see my calabacitas recipe at my site) and a number of other dishes, including oyster-cornbread dressing (my favorite). I'll be doing the sweet potatoes, beans, and baking pies as well.
We're expecting 30-40 people, so we should have enough to feed this small army.

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» Jacqueline Church - Chicken Marsala & Turducken

In response to Chicken Marsala posted by bobcajun:

Bob - that sounds like my Orphans', Refugees' and Procrastinators' Thanksgiving. I have a great bourbon-orange sweet potato recipe, always a hit.

Happy to share!

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