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Welcome to Yanman.com's Friday night Dinner and a DVD. Stop by every Friday when we review a DVD and post a great recipe to go along with it! Ingredients will be posted on Thursday so you can buy them before hand. Bon Appétit!

DVD Review -  The Big Brass Ring

Two independent candidates are in the final running for the Mississippi Governor's race, and because of the lack of Democrats or Republican candidates, the race is drawing a lot of attention. The front-runner Blake Pellarin (William Hurt) is rich, good-looking, and fiercely driven. Many have even speculated that Blake could have a very bright future, a future leading all the way to the ultimate big brass ring - The White House. Read our complete review...

 

Bayou Shrimp

Make it fast!

4 Tablespoons canola oil
1 Pound Shrimp
2 Tablespoons cracked black pepper
1 Teaspoon salt
2 Lemons, juiced
2 Tablespoons Worcestershire sauce
1 Teaspoon hot sauce
4 Tablespoons fresh parsley, chopped
2 Tablespoons sweet butter

Heat a sauté pan. Add oil and shrimp and sauté for 2 minutes. Add pepper, salt, lemon juice, Worcestershire, hot sauce and parsley. Let cook 2 minutes, until shrimp are thoroughly cooked. Add butter and let melt.

Serves two to four.

Have a recipe to share? Send it to dinnerandadvd@yanman.com

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Drink of the Week - Mississippi Hurricane 

2 oz Dark Rum
2 oz Coconut Rum
1 tbsp Passion Fruit Syrup
2 oz apricot nectar
2 oz strawberry nectar
2 tsp grenadine
2 tsp Lime Juice
Ice

Shake well with ice and strain into a hurricane glass filled with ice.

 

This Weeks Cookbook - Cajun Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country

The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."

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This Week's DVD

The Big Brass Ring

A governors race on the Mississippi Bayou, independent candidates with a twist. 

Read our DVD Review

This Week's Recipe

Bayou Shrimp

This Week's Drink

Hurricane

This Week's Cookbook

Cajun Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country

  More cookbooks