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cajun cooking

Cajun Seasoning Market to Register a Robust Growth Rate During the Forecast Period 2017 – 2025 – 3rd Watch News

Seasoning is the process of adding pepper, salt, herbs, and other spices to food to provide aroma, flavor, and color to it. There are various types of reasoning which take food to the next level of flavor, add complementary taste, and also enhance the eating experience. For instance, there are various seasoning blends available in the market, many of which are based on the exceptional cooking traditions of various cultures such as Cajun, Italian, and Creole. Cajun seasoning is a special blend of all natural spices and seasonings to have a spicy southern Cajun food taste. They are also designed for the specific cooking type with hot, mild as well as salt-free taste to accommodate health-conscious culinary supporters. Many common Cajun seasonings are derived from French motivations, however, the Spanish effect is undoubtedly in the heat factor which is found in many seasonings. The Cajun Seasoning is used in various Cajun recipes which is mainly salt with a variety of spices. Cajun seasoning helps in protecting against illness, diseases, fight aging and encourage weight loss.

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Cajun Seasoning Market: Drivers and Restraints

Expanding demand for food additives, growing awareness about benefits of spices and herbs, escalating the use of seasonings as main ingredients in cuisines worldwide, rise in demand for ethnic hot and spices food products, and expanding food industry are some of the primary factors driving the growth of the global Cajun seasoning market. Moreover, changing dietary habits of population owing to change in lifestyle, surge increase in popularity of processed food, expanding modern trade in developing countries, the rise in disposable income, and an increase in demand for packaged food items are another significant factors growing the Cajun seasoning market over the forecast period. However, unfair trade practices, uncertain climate conditions, and unorganized logistics may limit the growth of the Cajun seasoning market during the forecast the period.

Cajun Seasoning Market: Segmentation

The Cajun seasoning market has been classified by application, sales channel, and end user.

Based on seasonings, the Cajun seasoning market is segmented into the following:

  • Salt & Pepper
  • Herbs & Spices
  • Blends
  • Others

Based on the application, the Cajun seasoning market is segmented into the following:

  • Snacks & Convenience Food
  • Meat & Poultry Products
  • Sauces
  • Bakery & Confectionery
  • Frozen Products
  • Others

Based on the sales channel, the Cajun seasoning market is segmented into the following:

  • Store-Based Retailing
    • Modern Grocery Retailers
      • Hypermarkets/Supermarkets
      • Convenience Stores
      • Mom and Pop Stores
      • Discount Stores
    • Traditional Grocery Retailers
      • Food & Drink Specialty Stores
      • Independent Small Groceries
      • Other
    • Online Retail

Based on the end user, the Cajun seasoning market is segmented into the following:

  • Food Service
  • Industrial
  • Retail
  • Bakery
  • Others

Cajun Seasoning Market: Overview

Cajun seasoning market revenue is expected to grow at a rapid growth rate, over the forecast period. The market is projected to perform well in the near future owing to expanding demand for fat-free food products, along with antiseptic qualities and antioxidant properties of spices which are increasingly used as an alternative for personal care products. Additionally, expanding demand for traditional food products, rise in frozen and convenience food industry along with increasing consumer consumption of species and herbs are the main factors that can propel the market revenue growth of Cajun seasoning in the near future. Based on sales channel, the store-based retailing segment is projected to lead the global Cajun seasoning market over the forecast period attributed to the High availability of products along with multiple choices coupled with easy accessibility.

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Cajun Seasoning Market: Region-wise Outlook

Depending on the geographic region, the Cajun Seasoning market is classified into seven key regions: North America, Eastern Europe, Latin America, Western Europe, Japan, Asia-Pacific, and the Middle East & Africa. North America is expected to be the leading markets in the global Cajun seasoning market followed by Europe owing to the high production of Cajun seasonings, advanced technology in trade, improved transportation facilities, established online retail sales channel. Japan Cajun seasoning market is expected to account healthy CAGR during the forecast period owing to expanding hospitality sector which has an upsurge in the demand for seasonings to enhance the taste and aroma of cuisine coupled with the rise in demand for fair trade labeled products. Moreover, the market in Asia-Pacific is projected to have the fastest growth in the global Cajun seasoning market over the forecast period due to expanding per capita food consumption, changing lifestyle, growing health consciousness among people has expanded in the demand for health and wellness food products, and rise in the online retail channel. MEA is expected to witness the significant growth rate in the global Cajun seasoning market due to increasing seasoning consumption and growing demand for organic seasonings.

Cajun Seasoning Market: Key Players

Some of the prominent players in the Cajun seasoning market are The Food Source International, Inc., Royal Nut Company, McCormick & Company, Inc., The Kraft Heinz Company, Gel Spice Company, Inc., Rose Hill Foods Inc., The Food Source International, Inc., Mars Food Company, and others.

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cajun cooking

Many ways to murder a chicken – San Juan Record

Why did the chicken cross the road? While many will answer with “to get to the other side,” it might actually be to save its own life.

Think about it: Someone is usually trying to put a rotisserie spit up that poor chicken’s butt.

Or there’s the crazy guy attempting to choke it behind the barn.

The poor chicken knows to stay away from the same crazy guy’s wife though; she wants to smother it!

That poor chicken. What could it possibly have done to have so many trying to murder it?

Blue Collar Comedy comedian Bill Engvall gives us an answer. “Many moons ago, millions of chickens roamed this land. Then along comes the Colonel – wiped them out.” (Bill Engvall – Free Range Chicken)

Chickens are not native to North America. They did roam freely across Southeast Asia before becoming domesticated about 5,400 years ago.

Eventually, as European countries developed, traders brought chickens back – along with silk, precious gems, and other culinary oddities.

Chicken meat and eggs were considered a delicacy for the rich and the royal. By the 16th and 17th centuries, chickens, which are prolific breeders, became commonplace – food for the rich and poor alike.

Dutch and Portuguese slave traders brought them across the Atlantic stored in cages just like their human cargo.

The only freedom the domesticated chicken now knew was the barnyard, and the slaves were their caretakers.

Along with the chickens came recipes and cooking techniques from various countries and cultures.

In French, the word “étouffée” means smothered, a popular cooking technique in Louisiana’s Cajun and Creole cuisines.

A protein (meat, poultry, or seafood) plus a minimal amount of liquid is slow cooked over low heat in a covered pan similar to braising.

The protein and the ensuing gravy were ladled over rice with vegetables as a side dish.

Eventually it became easier to put all the ingredients into a stock pot, cooking them together until the protein simply became smothered in rice, vegetables, and gravy.

Campbell’s Soup Company took advantage of this type of cooking and created casserole dishes with recipes on the backs of soup cans.

Popular is the use of cream of mushroom soup, poured over chicken and rice, baked in the oven, and 20 minutes later…dinner!

I’ve made this recipe myself but over the years, experimentation has given me many delicious versions.

My newest version is called “Creamy Smothered Chicken,” with the chicken baked alone and smothered in a rich, creamy sauce.

Rice is served as a side dish. It’s very similar to the original technique developed by Louisiana residents.

While I put diced and chopped vegetables into my sauce, another vegetable – steamed broccoli for example – can be another side dish.

The chicken will bake longer than the Campbell’s recipe as I do not precook the chicken in a skillet.

When I mention, for the chicken, “cut in half laterally,” place the chicken breast on the cutting board and place your palm on top.

Carefully run a sharp knife sideways along the length of the breast, creating two “cutlets” of equal length and thickness.

With the sauce, do not work it down between the chicken breasts.

The underside of the chicken, exposed to the nonstick spray, will develop a crispy crust.

Creamy Smothered Chicken

Ingredients:

4 chicken breasts, cut in half laterally; 2 large eggs; 2 cups 2% milk; 2 cups Italian flavored bread crumbs; 1 (10.5 oz.) cream of mushroom soup; 1 cup 2% milk; 1 (4 oz.) can sliced mushrooms; 1 cup diced bell peppers (green, red and yellow in equal proportions); ½ cup diced red onion; 1 cup shredded mild cheddar cheese

Preparation:

In a large bowl, whisk together eggs and two cups milk. Immerse chicken breasts and let soak for 15 minutes.

Preheat oven to 350F; spray a 4-quart baking dish with nonstick cooking spray.

Coat sides and edges of the chicken with the bread crumbs, place inside baking dish.

In a large bowl, thoroughly mix mushroom soup, one cup milk, mushrooms, bell peppers, onion, and cheddar cheese. Pour over chicken and spread out evenly.

Cover with aluminum foil; bake for 30 minutes. Remove foil and bake an additional 30 minutes.

Let rest for 10 minutes before serving. Suggested accompanying side dishes: steamed broccoli, rice pilaf, buttered egg noodles, or garlic toast.

Makes 8 servings.

Categories
cajun cooking

The 15 Best New Cookbooks of Spring 2020 – Robb Report – Robb Report

Bitter Honey by Letitia Clark courtesy Hardie Grant

Books, as the saying goes, can transport you. From your armchair you can travel to another place or time and learn about other people and cultures. But cookbooks can do that one better. Cookbooks as instructional guides can allow you to smell and taste what it’s like anywhere else in the world from the comforts of your own kitchen. This spring, as the planet remains on lockdown, there has never a better time to transport yourself and broaden your cooking horizons. These new and diverse cookbooks will help you do just that.

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cajun cooking

This Roseburg VA nurse chose to help out a struggling VA in one of the cities hardest hit by COVID-19 – NRToday.com

Before New York City became the nation’s epicenter for COVID-19, New Orleans was one of the hardest-hit cities in the country.

The New Orleans VA Medical Center was in crisis, with many on staff having contracted the deadly disease. The hospital overwhelmed with patients who needed to be intubated to breathe.

It’s the last place most people would have wanted to be.

But to Roseburg VA Medical Center Urgent Care Nurse Manager Ben Busey, it was an opportunity to offer help.

Busey is part of the Disaster Emergency Medical Personnel System, or DEMPS, a VA program that assigns healthcare workers to places suffering the health impacts of crisis events. He’s been with the program for several years and this was by no means his first rodeo. After Hurricane Maria devastated Puerto Rico in 2017, he agreed to assist VA staff down there.

At the beginning of April, Busey was expecting he might be sent to New York. He nearly was. But plans to ship him out to New York Harbor changed suddenly, and he was reassigned to New Orleans.

When he got there, nearly everyone working at the hospital was from somewhere else. The hospital’s regular staff had been decimated by COVID-19, to the point that only one or two of the regular staff members were on the floor at any given time.

New Orleans health officials believe the celebration of Mardi Gras in late February was responsible for a surge of cases there. During the last week in March, the New Orleans Advocate was reporting that Orleans Parish — the county in which New Orleans is located — had the highest per-capita death rate in the country and more total deaths than Manhattan.

Busey spent two weeks at the New Orleans VA, and his description of what he saw there is heartbreaking.

“The first day I walked in there, two people died within the first two hours of me arriving. They had just run out of body bags, the ICU,” he said.

It was sobering to see the patients suffering from the disease, he said.

“Of course these are the sickest patients, the ones that are admitted to ICU. Almost all of them were intubated, and they were having a really rough time just managing those intubated patients because they were so sick and there were so many of them,” he said.

The death rate, once they reached that stage, was between 80% and 90%, he said.

Busey had previously been a critical care nurse, working in the Roseburg VA’s emergency department until it converted to an urgent care last year, and he had experience working with lots of patients with acute respiratory distress syndrome, in which the patient’s lungs fail.

This was worse.

The patients were much weaker, he said. And the illness affected their minds, so even when they weren’t being sedated, they had difficulty following commands. Many were unable to come off a ventilator that did their breathing for them.

The highly contagious nature of the disease also made it more difficult to manage. Busey said one of the hardest things was not having family members visiting patients at the hospitals.

“I would end up calling them in the middle of the night to give them updates on a small improvement on my patient, just because I knew that they couldn’t see their family member and they weren’t allowed to be on the unit with them, and they were probably just worrying all the time about how their family member was doing,” he said.

The hardest point for him was knowing that if the overall situation was different, if it wasn’t occurring as part of an outbreak, patients in similar respiratory distress might have had much better outcomes.

Normally, patients can be put on an extracorporeal membrane oxygenation, or ECMO, machine that does the breathing for them.

“But when you have an enormous surplus of patients, that’s not possible and so those patients pass away instead of having that extra help to survive,” he said.

That said, the survival rate did improve a bit by the end of his stay, and when a patient survived it felt amazing, he said.

Busey stayed in New Orleans for two weeks, and served on the night shift the entire time. He brought his own N95 masks, using each one for about five days because there was a mask shortage there.

New Orleans was like a ghost town when Busey was there.

“I would go for a jog in the evenings and just jog right down the middle of the road in downtown Nola because everything was deserted, everything was shut down,” he said.

He did, however, get to taste some of the Cajun cooking for which the city is famous. Employees’ families brought in their home cooking to share with the visiting staff and some of the restaurants also donated food.

Busey tasted a spicy dish called shrimp etouffee, ate crawdads and gumbo and even ate some blackened alligator meat, which he said was very good.

Busey knew there was risk in what he was doing.

Busey is 34, young enough not to be in a high-risk population. But that’s no guarantee of safety.

“The person who oriented me for a couple of hours that first day when I arrived, he had just come back from being ill with COVID and he was 31. The way he described it, he said every day he sat in his room and he wondered am I dying, because he felt so sick short of breath. And having seen so many people die of it already in the ICU, he knew that it can happen quickly,” he said.

While the risk can be sobering to think about, Busey said, he felt that he had a purpose for being there.

“In the end, you just have a job to do and take care of people,” he said.

After returning to Roseburg, he had to test for COVID-19 and self quarantine until the results came in. They were negative.

Being back in Oregon, he said, he has felt very grateful that measures were instituted early on to help control the spread of the illness here.

It was not all in vain, he said.

He said he hopes people do anything they can to reduce the spread of the illness while the state starts opening back up, while people get back to work and businesses get back on their feet.

“There’s a big reason for it, because this is a once in a lifetime sort of tragedy,” he said.

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cajun cooking

Aldi unveils mouthwatering summer barbecue food range – Hertfordshire Mercury

Aldi has unveiled its new summer barbecue food range, just in time for the May bank holiday.

The dishes are made up of chicken, beef, pork and salmon delights that can be grilled to perfection outdoors.

If you are planning on lounging around in your garden during the long weekend, these tasty treats are perfect to enjoy with your family.

Highlights include Chicken and Chorizo Kebabs, the Teriyaki Chicken Kebab and the slow cooked smoky ribs.

What’s more, the supermarket popular Big Daddy steaks are also making a comeback.

Take a look at the new range below:

Chicken King Kebab

 

Aldi’s Chicken King Kebab (£4.99, 924g) are made using chicken thigh and drum fillets, the meat has been carefully threaded onto a wooden skewer and coated in a fiery Peri Peri marinade. Or if you’re not ready to take on the heat, the zingy Lemon & Herb Peri Peri flavour is infused with fresh herbs, for a milder flavour.

Big Daddy Rump Steak

The Big Daddy Rump Steak (£4.49, 454g) is back in stores for summer. Made with prime rump beef for a full and rich flavour, smoke this mighty and meaty rump on the grill until slightly charred.

British Beef Kebabs

Spice up your summer nights in with Aldi’s British Beef Kebabs (£2.49, 400g), available to buy in store now. Topped with a peppery jalapeño glaze to perk up your palate, toss the skewers on the grill or in the oven until tender and juicy.

5% Fat British Beef Kebabs

For those looking for a lighter option, Aldi’s 5% Fat British Beef Kebabs (£2.69, 320g) taste just like the original version, with a fraction of the guilt. Couple with Aldi’s Giant Cous Cous with Feta (£1.39, 220g) for a scrumptious supper.

Teriyaki Chicken Kebab

Try out Aldi’s Teriyaki Chicken Kebab (£2.69, 345g), brand new for 2020. Flavoured with a sweet, soy marinade, these aromatic skewers are guaranteed to be a hit with the whole family.

Chicken and Chorizo Kebabs

Back by popular demand are the Chicken and Chorizo Kebabs (£2.89, 320g). The perfect pairing of rich and smoky chorizo sausage and paprika-seasoned chicken breast makes these spicy skewers a winner on the BBQ. Enjoy with a salad or in a pitta wrap – the whole family will love them. Available in stores now.

Sticky Bourbon BBQ Drums & Thigh Mixed Pack

Feed the whole family with Aldi’s Sticky Bourbon BBQ Drums & Thigh Mixed Pack (£2.99, 1KG). A mix of chicken thighs and drumsticks, coated in a sticky bourbon and maple barbecue glaze, these pair perfectly with grilled corn on the cob and homemade potato wedges, for a hassle-free al fresco dinner. Available to buy now.

Cajun Chicken Sizzle BBQ Pack

For those looking to add more sizzle to their BBQ feast try the Cajun Chicken Sizzle BBQ Pack (£4.49, 600g). Made with 100% British chicken breast, and coated in a Cajun marinade of paprika and red chili.

BBQ Pork Kebabs

Aldi’s new BBQ Pork Kebabs (£2.99, 366g) are coated in a smoky barbecue marinade. Roast the kebabs in the oven until perfectly tender and finish on the BBQ.  On sale from 10 June.

Slow Cooked Smoky BBQ Ribs

For an authentic smokehouse experience, the Slow Cooked Smoky BBQ Ribs (£3.29, 600g) are generously coated in a sweet and smoky BBQ glaze, and come with extra BBQ sauce for serving. Oven ready in just 45 minutes.

Salmon Kebabs

Aldi’s Salmon Kebabs (£2.99, 206g)  are perfect for outdoor BBQ cooking. These salmon kebabs are topped with red peppers and coriander and come with a soy, chili and lime marinade, for a burst of flavour in every bite.

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cajun cooking

NAIA Schools Offer Acadiana’s Derreck Bercier – Sports Radio ESPN 1420

A local prep standout has been offered an opportunity to extend his athletic/academic career by two schools in the midwest.

Derrick Bercier, who currently attends Acadiana High School, shared on social media on Thursday that has has been extended an offer by Sterling College, an NAIA school located in Sterling, Kansas.

Bethel College, another NAIA school, located in North Newton, Kansas also offered Bercier.

The offers are the second and third for Bercier, who has also been offered by Louisiana College.

A 5-foot-10, 210-pound linebacker, Bercier was a part of Acadiana’s undefeated Class 5A state title team in 2019.

Also an outstanding student, Saunier reportedly carries a 3.8 GPA.

Saunier is scheduled to graduate high school in the spring of 2021.

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cajun cooking

Flour & Flower Bakery Opens in St. Joseph – WJON News

ST. JOSEPH — After nearly two years of planning, fundraising and building, Flour & Flower is open for business in St. Joseph.

The bakery, located at 26 College Avenue North, opened to the public Thursday. Owners Mateo Mackbee and Erin Lucas say the constantly-changing menu will include homemade croissants, turnovers, breads and other baked goods inspired by Scandinavian recipes, coffee and espresso, and fresh-cut flowers.

Mackbee and Lucas say the small bakery can only accommodate between 3-5 people at one time, and social distancing protocols will be properly enforced.

“Please wear a mask, if you have one,” they add.

Mackbee and Lucas are also the owners of Krewe, a forthcoming restaurant inspired by Cajun/Creole cooking. There’s no word yet on when Krewe will be open for business.

“Our goal is to make our establishment a place where people from all over the world can relax and enjoy some of the great comforts of life,” Mackbee and Lucas said.

Flour & Flower will be open Wednesday through Sunday from 7:00 a.m. to 1:00 p.m. The shop will also prepare and serve artisan pizza every Monday from 5:00 p.m. to 9:00 p.m.

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cajun cooking

Unable to serve guests in its dining room, new Wind Gap steak and seafood restaurant opening for take-out only – The Morning Call

Unfortunately, our website is currently unavailable in most European countries. We are engaged on the issue and committed to looking at options that support our full range of digital offerings to the EU market. We continue to identify technical compliance solutions that will provide all readers with our award-winning journalism.

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cajun cooking

Arkansas-side restaurants opening to eager eaters – Texarkana Gazette

story.lead_photo.caption Angela Gentry, of Meomyo’s Bayou Cafe, busies herself with preparing orders. With their dining room reopened, their customers continue to enjoy their particular type of Cajun cooking. Photo by Junius Stone / Texarkana Gazette.

Arkansas-side eateries continue to open in various stages.

Meomyo’s Bayou Cafe operated through their delivery service at their Jefferson Avenue location, but were more than ready to welcome diners back into their spacious dining room.

“Things have been going well since we came out of the shutdown,” said Angela Gentry, wearer of many hats at Meomyo’s. “Customers have been really enthusiastic about being back in here again. Sure, we are doing the required protocols, social distancing, gloves and all that.”

Gentry said Meomyo’s signature Cajun cooking has had their fans salivating at their full return.

“Our regulars are back and they are loving the recipes. It is all about down home Cajun cookin’ and making sure everyone leaves with a smile!” she said. “Tell your friends!”

Kyoto Teriyaki on State Line has not yet opened their dining room, even though they can do so. Still, their drive-through is not only doing well, they have picked up some new fans.

“Biz is good coming out of shutdown,” said En Kim, one of the Kim sister who co-own Kyoto Teriyaki. “We have had lots of new customers discover us during
the shutdown period. Things were OK during the shutdown, but we look forward to things getting better. But we still do
drive-through and takeout.”

Pho Yo Soul Kitch-Inn at 2016 E. 9th St. in Texarkana, Arkansas, closed for three weeks during the shutdown. Jennifer Hoffman, the manager, made it clear it was not so much about COVID-19, but more like supply disruption made some of what they use to make their meals harder to get and more expensive.

“We are a Vietnamese restaurant and much of what we need to serve what we serve just became more difficult to get,” she said. “But things have reached a point that has allowed us to reopen.”

Pho Yo’s location is not a dine-in place, though they do have a small outdoor eating area. Most of what they do is takeout. And when the word got out they were cooking again, the customers came flocking back. In fact, during their shutdown period, the inquires as to when they would be serving again never stopped.

“They were continually asking when we would reopen,” she said. “I hated being stuck at home, and love being back. On the other hand, my house is clean and my yard is done, so at least there is that.”

Pho Yo Soul Kitch-Inn’s full menu is available and they post specials on their Facebook page periodically. Plus, Chef Keele posts videos there.

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cajun cooking

HOTSPOTS OF THE WEEK: NUMERO UNO PIZZA, FIRE ISLAND GRILL, LEE ESTHER’S CREOLE & CAJUN COOKING, SUBMARINA CALIFORNIA SUBS, BURGERS IM, WINGSTOP – Antelope Valley Press

Numero Uno Pizza

39438 Trade Center Dr., Palmdale

(661) 947-4545

The slogan is “One Bite and we Gotcha” and boy were they right. I ordered the 2 medium, 2 topping special and both of those intoxicating deep-dish pizza pies were excellent—the first one half Canadian bacon and pineapple/half olives and mushrooms and the second one half salami and pepperoni/half meatballs and sausage definitely lived up to their slogan.

These sky high, delicious, addicting crust pizzas, loaded with mozzarella, and a ton of toppings had the most delightful flavored sauce—slightly tangy with a touch of sweet that I would call sheer perfection. Of course, you can have thin crust, gluten-free and vegan as well.

Numero Uno is not just pizza—they are a complete Italian restaurant from appetizers (bread puffs, jalapeno poppers, chicken wings), sandwiches (meatball, Italian cold cuts, BBQ chicken), calzones and salads (Greek, Antipasto, Cobb) to pastas (Lasagna, manicotti, spaghetti), Italian Dinners (chicken parmigiana, chicken piccata, scampi) and dessert (cheesecake, cannolis). Daily specials, family packs, big meal deals and lunch specials are available for take-out and delivery. Open Sun. & Tue.-Thurs 11AM-8PM, Fri. & Sat. 11AM- 9PM, closed Monday. Order online www.numerounopalmdale.com

Fire Island Grill

40117 10th St W., Palmdale

(661) 272-1402

Walking in the door makes you feel like you are on vacation between the aroma and the taste, this food will make you feel like you are in Hawaii. I ordered the surf and turf island platter consisting of char-grilled steak and blackened shrimp. I asked for half rice and half noodles with the pineapple teriyaki as my sauce. What a beautiful presentation full of such wonderful food—plump, juicy, and might I add delicious blackened shrimp plus tender juicy well-seasoned meat, perfect bite size pieces of seasoned grilled vegetables, flavorful brown rice and plenty of perfectly cooked island noodles. I poured my pineapple teriyaki all over everything for an even more delicious flavor experience. Last but certainly not least was the tropical macaroni salad with large macaroni shells and a very unique made from scratch dressing. The flavor was really exceptional and would be great to buy in a larger quantity to bring to a party. Other offerings are Fire Island bowls, tropical salads, North shore pipeline sandwiches and kids meals all available for take out or delivery daily 10:30AM-8PM

Lee Esther’s Creole & Cajun Cooking

830 E. Ave Q-6, Palmdale

(661) 266-0000

Southern cooking at its finest; is all I have to say! Lee Esther’s is a quaint little restaurant nestled in the middle of Palmdale with absolutely the best tasting soul food and a southern twist. Favorites like gumbo, jambalaya, etouffee & po ‘boys plus boudin balls; mac and cheese balls; fried and/or blackened catfish/red snapper/shrimp/oysters and shrimp; daily specials, lunch specials and so much more. I started with the Thursday special—shrimp or fish & grits and much to my surprise, while placing my online order, I found a “secret” menu complete with grilled or blackened salmon, pork chops, adult grilled cheese, blackened catfish coubion, creole crawfish plus Cajun, garlic and jambalaya fries. I added the adult grilled cheese to my order and I’m glad I did. It was filled with succulent shrimp sautéed in Cajun sofrito sauce with tasso melted between 2 pieces of butter smothered toast—absolutely fabulous. My juicy sautéed shrimp & cheesy grits turned out to be another amazing dish—slightly spicy, rich and savory. Put your sweet tooth on alert for the homemade peach cobbler, beignets or the banana and bread pudding. Open Tues.- Sat. 11AM-7PM for take-out and delivery.

Submarina California Subs

830 W. Ave. L, Lancaster

(661) 949-8683

Deliciously Fresh, Delightfully Healthy is what Submarina is all about—fresh baked artisan breads (French, wheat and Squaw (dark slightly sweet Indian bread), spinach and sun- dried tomato tortillas, hand sliced premium meats and cheeses plus fresh-made salads.

On their website it says and I concur that the products burst with mouth-watering flavor and they take pride in the high standards for premium quality ingredients. Featuring the freshest vine ripened produce like the hand sliced avocados and tomatoes cut throughout the day. Even the condiments and unique dressings are hand selected for optimum flavor. Try the deliciously fresh, delightfully healthy products and discover your bliss. Unwind and savor the flavor at Submarina.

I chose the Italian sub made into a wrap! Ham, Mortadella, Salami and Pepperoni loaded with crisp fresh lettuce, juicy pickles, a few olives, mustard, and mayonnaise all wrapped up in a sun-dried tomato tortilla. Cool, refreshing and delicious with a pleasing blend of flavors and the most delicious tortilla. Six, nine and twelve-inch signature and classic subs plus sub melts, wraps and salads are available daily 10AM-8PM for take-out and delivery.

Burgers IM

38713 Tierra Subida

Palmdale, (661) 441-2283

4075 W. Ave L

Lancaster, (661) 802-7192

Millions of possibilities, endless combinations are what you will find at either one of the Antelope Valleys newer burger joints. The name is traditionally pronounced “burgereem”, although most people are saying it “rim”. Either way it’s the same place with some pretty fabulous burgers and a few other exciting items! Sensible sized burgers—3 oz patties of Angus Beef, Wagyu, Merguez Beef (spicy), Lamb, Grilled or Crispy Chicken Breast and Turkey on custom sesame-seed, brioche-like buns.

Classic Burgerim (duos, trios, family and party boxes), Big Burgerim (1/3 and ¼ lb from Spanish beef, dry aged beef, grilled & crispy chicken to Hawaiian salmon with Greek lamb pulling up the rear and, don’t get me started on the falafel with tahini sauce). I ordered the big Angus beef burger with fries—well-seasoned, flavorful and definitely on the gourmet side, a must try. The circle cut disc-like fries went well with this burger. They were crisp on the outside and soft on the inside—a unique twist to the classic French fry. Open daily 11AM-10PM for take- out and delivery.

44433 Valley Central Way

Lancaster, (661) 940-9464

1838 E. Ave J

Lancaster, (661) 949-7600

40008 10th St. W

Palmdale, (661) 267-9999

2551 E. Ave S

Palmdale, (661) 266-9464

Wings, wings and more wings by the piece, in combos, group packs and All-in Bundles (serves 3-4), there is something for everyone in your family. Twelve flavors available from Atomic, Mango Habanero, Cajun and Original Hot to Spicy Korean Q, Louisiana Rub, Mild Hickory Smoked BBQ, Lemon Pepper Garlic Parmesan, Hawaiian & Plain. Boneless or Classic, there’s no wrong answer—or mix and match like I did. 10-piece wings, fries and fresh baked rolls—a great combination! The hickory smoked classic was my favorite; very bold with a little kick and absolutely delicious. The Hawaiian boneless had a very nice flavor as well, sweet & tangy as if you were ready for a Luau! The Creamy Ranch gave them a cool taste mixed with the bold, savory and sweet flavors. The fresh cut seasoned fries were delicious and the warm, fresh out of the oven rolls with butter dripping off the top—absolutely fabulous. Take-out and delivery are available daily 11AM-12AM. www.wingstop.com