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First off let me explain what a pirogue is....... Simply it's a shallow flat bottomed canoe like boat used in the shallow water swamps of Louisiana. This morning I made an etouffee with leftover crawfish from the Good Friday crawfish boil that we peeled yesterday. Here's where the pirogues come into play. I cut three whole eggplant in half and trimmed them like pirogues removing the meat and pulp of each half. I also peeled and sliced up a fourth one to make sticks or rather paddles for the pirogues. The eggplant halves at the flour dredging stage. Eggplant paddles breaded and ready to fry. Deep frying the eggplant pirogues. First batch of paddles. Time to eat served with Italian twist bread! This was a delicious meal!!!!! -
I realize that many of you aren't from my neck of the woods, and I've always wondered how far the delicious arm of cheese dip reaches on this continent. Here in Arkansas, you don't go to many restaurants that don't have cheese dip, and there are many different variations. Mexican restaurants around here have it, but I know people that have gone to Mexico, and it's not there. When I visited Minnesota for work, there wasn't a place that knew what it was. There's a place here that started in 1935 called Mexico Chiquito that's the first documented place to make it. We see commercials on tv that advertise the Velveeta block with two cans of Rotel in a bowl, then melted. Do these commercials air in the North or anywhere outside of the Southeast? For those of you that may not be familiar, you cube up half a "brick" of Velveeta cheese, add one can of Rotel (diced tomato and peppers) and heat it in the microwave (I do 1 minute, stir, 1 minute, stir, until melted and hot so the cheese doesnt get grainy), crockpot, or double boiler (easiest way to not screw it up) and eat it with corn tortilla chips. I prefer it with hot rotel and for a little twist I'll add taco meat or italian sausage. Also good with plain old ground beef. You can pour it on burgers, hot dogs, burritos/tacos/nachos, chicken and rice, and anything else you want to make more delicious. This is a staple down here, and I want to know where else you can find it, and where you can't.
