Quick Vegetable Curry

INGREDIENTS:

* Frozen vegetables (Broccoli, carrots, beans, etc)
* 1 onion - sliced
* 1-teaspoon salt to taste
* 2-tablespoons cornstarch
* ¼ cup water
* 4-tablespoons olive oil
* 1-teaspoon cayenne pepper
* 4 tablespoons curry

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METHOD:

1. Add olive oil into a skillet and heat
2. Add curry & mix with hot oil
3. Add onion slices & sauté
4. Add frozen vegetables to skillet
5. Mix cornstarch with ¼ cup water until a paste is formed
6. Add cornstarch paste into skillet until lightly thickened.
7. Cook for 10 minutes then serve

Cajun Injector Fried Turkey

• 16 ounces of Cajun Injector® Marinade
• 12-14 pound turkey
• Cajun Injector® Cajun Shake seasoning
• 3-4 Gallons of cooking oil

1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS FRIED TURKEY.

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Grilled Cajun Style Gator Tail

Ingredients

4 To 6 Lbs Gator Tail
Lemon wedges

Seasoning Mix:


12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.

Blackened Red Snapper

This blackened red snapper is cooked with a coating of spicy homemade blackened seasoning and served with a flavorful Creole sauce. Serve this with or without the Creole sauce, or use your own sauce.

INGREDIENTS:

* 4 red snapper fillets, about 6 to 8 ounces each
* 3 to 4 tablespoons melted butter
* .
* Blackened Seasoning
* 1 heaping tablespoon paprika
* 2 teaspoons salt
* 1 heaping teaspoon garlic powder
* 1 heaping teaspoon onion powder
* 1/4 to 1/2 teaspoon ground cayenne pepper
* 2 teaspoons black pepper
* 1/2 teaspoon leaf thyme
* 1/2 teaspoon leaf oregano

PREPARATION:

Creole Sauce

Mix the blackened seasoning ingredients well and funnel into a shaker.

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.

Serves 4.