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Interview From DIzzy Pig
1. How long have you had the YouTube Channel & been creating videos? I’ve had my YouTube Channel up and going now for about 6 years — that’s when I created my first cooking-related video. I got the idea from JB @ Louisiana Cajun Recipes after spending time watching his videos, and of course with a little coaching from JB himself I created my own channel.
2. What got you into cooking & what keeps you so passionate about it? I first got into cooking as a small child. I loved to watch both my grandmothers in the kitchen as they prepared our family meals. Both of my grandmothers were excellent cooks! My dad’s mom was Italian & grew up in southern Louisiana, and my mom’s mom grew up in southern Mississippi. Having both these women in my life was truly a blessing.
3. What’s your style of cooking? Where do you get your inspiration? As for my style of cooking, I like to call it a fusion between southern & Cajun style … with an Italian twist every now and again. Like I’ve mentioned before, I been mostly inspired from my grandmothers, but I also worked in the restaurant industry in my early twenties. I like to draw from my dining experiences and love for food when I’m creating my recipes.
4. Tell us a little about your videos, editing, recording, etc. The way I go about creating one of my videos is very casual. I use an inexpensive video camera and sometimes my Smartphone. Now when it come to editing I don’t use any fancy software. I like to keep my videos as “real” as possible with minimal editing. You can see my wife causally walking around or hear our daughter in the background, but that is “real” for us.
5. What are some of your favorite things to cook? I really enjoy cooking with locally caught or grown ingredients when I can … fresh is always best. I am a huge lover of seafood and always enjoy a good seafood boil or gumbo when I can afford it, or the ingredients are in season. I love rich Cajun and Creole style dishes: packed with flavor, fresh seafood, or wild game. I have also been known to cook a lot of Italian/American style dishes pretty well with plenty of pastas and sauces. My latest endeavor in cooking, however, has been BBQ/smoking. I have enjoyed good BBQ growing up in the south my entire life and lately I have developed my own passion for creating these divine smoke-laden dishes myself.
6. When you are not cooking what are you doing? When I’m not in the kitchen or outside on the grill I enjoy spending time with my wife, Elizabeth and our 3yr old daughter Catherine Faye (who has happened to make a few debuts in my videos). It is kind of hard to keep a baby quiet! I also enjoy fishing, hunting, and gardening. I have made a few videos on those subjects as well. I work in sales, and for years have sold high-end appliances, but just recently made a switch to selling manufactured homes. 8. Why do you do the videos? The main reason I started doing videos in the first place was really a way to keep up with my recipes like of like a virtual cookbook. I wanted to not have to write down each step and I wanted to share recipes with others. After a while my channel seemed to catch on and I really enjoyed getting questions from viewers from all over the world. As time passed on and the number of videos on my channel grew, I kind of started thinking about my channel as a way I will be remembered by for generations. It is strange to think that the internet will be around forever! I would like to send a message to my viewers: Anyone can cook! You don’t have to be a chef or have attended some fancy culinary institute to be able to create fantastic meals for your family and friend
Ingredients: Fresh Gulf Shrimp (2 lbs, cleaned, peeled, and de-veined)
Thick Cut Bacon (2 lbs)
Black Pepper (for seasoning bacon if desired)
Chicken Broth (3 1/2 cups)
Cream (1 cup)
Grits (Stone Ground Corn Grits, 1 1/2 cups)
BBQ Shrimp Seasoning
Minced Garlic (1 1/2 tablespoons)
Sliced Mushrooms (3 cups)
White Wine (3 tablespoons)
Lemon Juice (3 tablespoons)
Tabasco Sauce (1 teaspoon)
Zatarain's Crab Boil (1/4 of bottle cap)
Paprika (1 tablespoon)
Green Onions (2 bunches, diced)
Butter (5 tablespoons)
Cayenne Pepper (1 teaspoon)
Milk (1/4 cup)
White Cheddar Cheese (1 cup)
Parmesan Cheese (3/4 cup)
Recipe: Clean, peel, and de-vein 2 pounds of fresh gulf shrimp.
Prepare bacon for cooking by placing on cooking rack on top of cookie sheet. Season with pepper if desired.
Pre-heat oven to 375F.
Cook 2 lbs bacon until brown and crispy. Set aside and save the grease drippings.
Dice bacon into small pieces.
In medium saucepan, place chicken broth (3 1/2 cups) and cream (1 cup), and cook until boiling.
Once boiling, add grits (1 1/2 cups), salt (1 tsp), and pepper (1 tsp) and reduce heat.
Cook grits for time specified on package, cover, and set aside.
In large skillet, place 2 tablespoons of leftover bacon grease and 2 tablespoons olive oil and heat on medium heat.
Add home made diced bacon bits to skillet and cook for 2-3 minutes.
Then add peeled shrimp to bacon in pan, season with BBQ shrimp seasoning, and cook 2-3 minutes.
Add minced garlic (1 1/2 tbsp) and sliced mushrooms (3 cups).
Mix 3 tbsp white wine with 3 tbsp lemon juice and add to shrimp and mushrooms in skillet.
Add tabasco sauce (1 teaspoon), Zatarain's Crab Boil (1/4 of the bottle's cap), paprika (1 tbsp), and green onions (2 bunches, diced), stirring all ingredients in thoroughly.
Turn heat to low and continue cooking 2-3 more minutes.
Turn off heat and set aside.
Return grits to stove on low heat and stir.
Add 5 tablespoons butter to the grits, stir in until melted.
Then add cayenne pepper (1 teaspoon), paprika (1 1/4 tablespoons), and milk (1/4 cup), stirring thoroughly.
Next add white cheddar cheese (1 cup) and parmesan cheese (3/4 cup), mixing in thoroughly.
Remove grits from heat.
Place grits in bowl with shrimp and mushrooms overtop, garnishing with fresh chopped green onions and bacon bits.
Serve and enjoy!!
Ingredients: Ricotta Cheese (16 ounces)
Feta Cheese (1/2 cup)
Parmesan Cheese (1 cup)
Italian Seasoning (1 tablespoon)
Garlic Powder (1 tablespoon)
Fresh Chopped Parsley (1/4 cup)
Cream (1/2 cup)
Chicken (3 pounds)
Lasagna Noodles (1 box)
Marinara Sauce (1 jar)
Kraft 5 Cheese Italian Shredded Cheese
Recipe: In large bowl, place ricotta cheese (16 oz), feta cheese (1/2 cup), parmesan cheese (1 cup), Italian seasoning (1 tbsp), garlic powder (1 tbsp), fresh chopped parsley (1/4 cup), and cream (1/2 cup).
Stir together all ingredients until combined evenly.
Cook chicken and stir in cooked chicken a little at a time until combined.
Cook lasagna noodles and place in a 9x13 pyrex dish in cold water.
Take another 9x13 pyrex dish and cover bottom with marinara sauce.
Take 1 lasagna noodle, place filling over whole length of noodle, and roll noodle up with filling inside.
Place roll in pyrex dish with sauce with open end down.
Continue making rolls until pan is filled (about 8-10 large rolls).
Pour the rest of the marinara sauce generously overtop lasagna rolls.
Top rolls and sauce with a generous amount of the Kraft shredded cheese and Italian seasoning.
Pre-heat oven to 375F.
Cook lasagna rolls in oven for 30 minutes.
Serve and enjoy!!