In This Podcast: Dave Kolpack, Associated Press Reporter, and the most popular guy at Mardi Gras.
His culinary passion is Cajun and Creole cooking. He starts off by telling the difference between them. (“It’s mostly cultural and tomato based.”)
Dave and Jack Sunday agree on how much they like their Red Beans and Rice, (a Cajun staple.)
Basic Ingredients: Celery, onion, green peppers, black pepper, cayenne, white pepper, Old Bay, File Powder, hot sauce, (Tabasco.)
What cooking utensil is required: Cast Metal Pan.
We learned what Tasso is and the most popular meat in Cajun cookin’.
How hot should it be? (“I make a non-spicy version for people with North Dakota taste.”)
Next Tuesday, we’ll talk more Cajun…he has a Cajun Meatloaf he says we have to know about….
(Jack Sunday is a radio veteran with nearly 50-years “behind the mike.” He likes to say he’s not old…just aging. Of…
