ISO: ISO: Cajun and Swedish recipes in preparation for the Saints vs. Vikings on Sunday. Thanks!

In Search Of:
Swedish Meatballs posted by Moyn. serve with noodles or just as meatballs. whole berry cranberry

sauce can be a double for lingonberries. The Swedes like their sweet yeast dough baked goods. perhaps some kind of braid with a fruit/nut filling. smoked salmon/gravlax with party rye. cucumber salad. vanilla pudding with strawberry/fruit sauce(I like to use Danish Dessert for the sauce---by the Jello products). Ice Cream---don't Minnesotans have the greatest per capita consumption of ice cream?? Swedish Fish candy in bowls. cranberry muffins. I got nothin' for Cajun though, except for the Cajun Shrimp I posted in Appetizers.

http://eat.at/swap/forum1/16510_This_is_THE_best_REC__Swedish_Meatballs_that_Ive_ever_done

 
Moyn's recipe is pretty close to the one I make for my Swedish in-laws. I would sub

half ground pork instead of all beef.

Also, to the sauce, omit dill but add 2 or 3 Tbsp lingonberry jam or red currant jelly. This is close to what you will find in many parts of Sweden, although an equal number of Swedes will argue that meatballs should be served without any sauce, maybe just a small spoon of lingonberries "if you must".

 
I think Tyler Florence just had a recipe for these meatballs on his show,and he stirred in the

lingonberries.

 
Acckkkkkkk! Lutefisk!

My mom used to make it on Xmas Eve for my dad, and we all hated it (and I love all things fishy).
Finally, one year she switched to making finnan haddie instead. Thank goodness! She also used to make a breakfast dish called egga doppa, which was basically a heart attack on a plate.

 
Wait a second - I thought Swedish meatballs were in a cream sauce,

not a berry sauce. When I was younger and didn't cook very much, I had thought they were the meatballs in a tart, sweet and sour sauce, but was told that Swedish meatballs were just small meatballs in a sour cream/cardamom white sauce, and that the sweet/tart meatballs were just an appetizer made with grape jelly! Which is right?

 
How about beignets to represent the Saints? Cajun shrimp on a skewer? Ugh, these two

don't go, do they... let us know what you end up with!

 
Cajun Shrimp from Sandy (as in FloriSandy):

CAJUN SHRIMP

INGREDIENTS

* 2 teaspoons paprika (Sandy used smoked paprika)
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon garlic powder
* 1/8 teaspoon cayenne pepper
* 1 tablespoon olive or canola oil
* 1 pound uncooked medium shrimp, peeled and deveined

DIRECTIONS

1. In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

http://allrecipes.com/Recipe/Cajun-Shrimp/Detail.aspx

 
Blackened Chicken:

(I posted this for several people, and they all loved it).

BLACKENED CHICKEN

1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture.
2. Heat oil in a cast iron skillet over high heat for 15 minutes.
3. Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet.
4. Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices
run clear.

(Serves 2)

http://allrecipes.com/Recipe/Blackened-Chicken/Detail.aspx

 
Cajun Popcorn:

CAJUN POPCORN

"Authentic Cajun popcorn is actually deep-fried crawfish tails seasoned with peppery spices," explains Bogalusa, Louisiana field editor Ruby Williams. "But we like this lighter, simpler version made with real popcorn. It's our favorite TV snack."

Ingredients

* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon paprika
* 1/4 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 2 tablespoons canola oil
* 3 quarts popped popcorn

Directions

* In a small bowl, combine the first eight ingredients; set aside. In a small saucepan, heat oil over medium for 1 minutes; add seasonings.
* Cook and stir over low heat for 1 minute. Place the popcorn in a large bowl; add seasoning mixture and toss to coat. Serve immediately.

Yield: 3 quarts/12 servings.

http://www.tasteofhome.com/Recipes/Cajun-Popcorn

 
Thanks everyone! We are making appetizer-sized Swedish meatballs, Cajun chicken wings, BBQ shrimp,

seafood gumbo, jambalaya, freezer cukes, pickle and olive tray, beers and soda. This spread will pretty much cover everyones tastes. My son doesn't like seafood or fish, but loves meatballs. My stepdaughter's kids love seafood and will hover by the gumbo, jambalaya and BBQ shrimp, son-in-law will be in hog heaven with everything. The two cuisines do not really compliment each other very well but this will work for us. Thanks everyone. I have saved the recipes you posted to try later. Go Vikes!

 
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