Roasted Chicken

Chicken is one of those popular, usually affordable meats that we all use a lot.  Unlike beef or pork which can stand alone with little help, chicken needs all it can get.  Lets face it, chicken needs flavoring.  Over the years I have found countless ways to marinade, brine or season a bird.  Here is one method I find works well and is easy.  First lift the skin over the breast meat gently.  Just enough to insert a few fresh herbs.  Basil works well for this, but use whatever favorite fresh herb you like.  Now salt the cavity of the bird and stuff it with more of your fresh herbs, garlic cloves, onion, and a few pieces of butter.  I often will squeeze lemon juice into the cavity and stuff the used fruit in as well.  Next rub the skin all over with butter, olive oil, bacon fat any browning agent you like.  Then sprinkle your seasoning of choice.  I am very found of lemon pepper with chicken and use it most often.  Roast in the oven at 350 till the chicken reaches 165 degrees.  

Be creative with your ingredients and enjoy!

Food is Life, Love and Art

Christopher

Cajun Cleaver

Meat Loaf Like Only the Cajun Cleaver Can Do

Whats in the meatloaf?  That's a common question when meatloaf is on the menu.  At the Cajun Cleaver we like to put our own unique spin on everything we do and meatloaf is no exception!  So we started with some slow smoked brisket, ground sirloin, some Sweet Baby Rae's BBQ and the result was just SMASHING!  Our guest during a wine and beer tasting snapped it up.  So what ever you do with your meatloaf, be bold.

Food is Life, Love and Art

Christopher                         

Cajun Cleaver                     

Sensational Catering

We all have had the same tired old vegetable or crudité tray served at some event.  For sometime I have wanted to introduce grilled chilled veggies instead.  So here it is!  Vegetables grilled, marinated and served with roasted red pepper hummus!  

Food is Life, Love and Art

Christopher 

Cajun Cleaver