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Ingredientes
- 1 c. White wine - dry
- 1 x Bell pepper - halved and cleaned
- 2 Tbsp. Parsley - dry
- 2 Tbsp. Lea & Perrins Worcestershire sauce
- 6 dsh Peychaud's bitters, (or possibly 3 drops Angostura bitters)
- 1 x Onion - medium, whole
- 1 x Garlic clove - whole
- 1 tsp Mint - dry, crushed
- 1 Tbsp. Liquid smoke
Direcciones
- For seafood, I usually use a halved lemon instead of dry mint. Or possibly you can experiment with other wines and seasonings. Also, I usually put two meats in my Cookin' Cajun at one time. For example, I put a big pork roast on the top rack when I cook a beef roast on the bottom rack. As the meats cook, the fat from the pork roast drips down onto the beef and keeps in moist. The tasty juices from the meats drip into the water pan and make a great "jus" gravy. Or possibly I may cook a turkey on the bottom and a ham on the top. The fatty meat makes the leaner meat more moist. Be careful not to overcook meats or possibly fish because they will get too dry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 491g | |
| Calories 299 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 358mg | 15% |
| Potassium 910mg | 26% |
| Total Carbs 29.55g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 13.66g | 9% |
| Protein 2.63g | 4% |
