The CVE Band at The Royal Cajun Yacht Club Occajun

Thank You for the Music.

The Royal Cajun Yacht Club has its 5th Famous Occajun last week.
It was a scene of great frivolity.

All members are Commodores and the Mission Statement is “Eat, Drink, Sing, Dance and Make Merry”.
On arrival everyone is given a nice strong margarita, which works really well.
There was a great variety of music
Commodore John Hank B Morton giving us his take on the Shadows.

Fantastic

Our Leader Dale and Comm. Craig, ably accompanied by Comm. Steve on bongos…entertained with their repertoire of Kingston Trio, Bud Travis a little Eagles, and some guitar expertise with Concierta de Aranjuez.
The mood changed as Commodore Jeannie joined them on stage, with her rendition of Harry Chapin’s Classic ,“Taxi”
Next was Jonny Love with Gemma bringing a younger and more contemporary sound

You read about Jonny on his Facebook Page.

The RCYC band “29 Old Girls Called Sharon” brought more old classics.
The Crown Went Wild
Then there was a treat
The CVE Band followedand you couldn’t keep those Commodores off the floor


Oh What A Night

After a long night the CVE Band prepared themselves for their next gig in the studio recording their first album.

The called on So Simple Food to cater. There’s a family connection you know!

I really liked the thought of Anali’s Chocolate scones Look at her site here

This was my version
1/3 cup butter

½ cup milk

1 egg

1 ½ teaspoon vanilla extract

¼ cup cocoa powder

2 teaspoons baking powder

2 1/3 cups all-purpose flour

dash of salt

½ cup sultanas

Melt butter
Add sugar, egg, milk, and vanilla extract.
Combine.
Add chocolate chips, sultanas, salt, and baking powder.
Stir well and add flour.
Combine well. Turn dough onto a baking sheet.
Press dough together with your hands and work into a circle.
Cut the dough into eight pieces.

Bake at 210C for about 20 minutes or until lightly browned.

I also made some savoury scones, and then to tide them over during the night...
Muffaletta based on the very famous sandwich from New Orleans

Parmesan and Pesto Scones
4 cups self-raising flour
Pinch salt
2 tbs grated parmesan
1 tbs prepared pesto
300 ml cream
300 ml soda water
To make Scones
Heat oven to 215C (fan bake)Sift flour and salt into bowl
Add pesto and parmesan and rub in with finger tips.
Add cream and soda water all at once
This dough is fairly wet but don’t worry
Flour your bench well
Turn out the dough and gently knead into a square shape about 2 cms (1") thick
Cut into shapes and cook about 18 minutes.
They will be nice and golden brown.
Serve with cream cheese and a slice of tomato.Or avocado and tomato seasoned with sea salt & freshly ground black pepper is pretty great
For the Muffaletta you need a good olive salad

This is from Terry Thompson "Cajun-Creole Cooking"

450 gms green pimento stuffed olives
3 garlic coves minced
115 gms marinated cocktail onions drained and chopped
2 celery stalks halved lengthwise, thinly sliced
1 tablespoon chopped capers
1 tablespoon dried oregano
1 teaspoon freshly ground black freshly ground black pepper
1 ½ tablespoons red wine vinegar
1/4cup olive oil

Drain olives reserve any brine and chop
Add garlic, onions, celery, capers

In a small bowl whisk 1 ½ tablespoons reserved brine, oregano, freshly ground black pepper and vinegar till combined.

Add olive oil in a slow steady stream whisking constantly.
Pour dressing over salad
Spoon into a jar with a tight fitting lid
Refrigerate. This will keep for up to 3 weeks.

Serve at room temperature.

Cut 1 Turkish pide bread in half horizontally
Cover bottom half with olive salad
Layer up salami, shaved ham
Sliced cheese
Drizzle top of bread with some extra virgin olive oil
Place on top and it pays to wrap in plastic wrap and weight for at least 2 hours.
Slice and serve
Excellent

The CVE band in recording mode.

The Album will be on-line in the near future.