Apr 182019

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find this recipe. It is almost like BBQ crab claws.

2 sticks Butter, softened

1/4 cup Worcestershire sauce

1 sprin Rosemary

2 tablespoons Garlic, chopped

Pinch of Cayenne Pepper, to taste

1 tablespoon Black Pepper

Juice of half a Lemon

Pinch of Creole Seasoning

2 to 4 dashes Louisiana-style Hot Saice

Pinch of Paprika

1 pound Blue Crab Fingers

1/2 cup Abita Amber beer

Combine all ingredients except crab fingers and beef in a medium pan and cook over medium heat until butter melts and ingredients blend. Add crab fingers and sauté briefly before adding beer. Simmer to reduce for about 10 or 15 minutes.


Good Cooking, Good Eating and Good Living!!!

Apr 152019

How about a couple of recipes featuring beer? I am featuring two recipes this week from the Abita Brew Pub. Of course, the beers featured are from their taps.

3 racks Baby Back Ribs

1/4 cup whole Black Peppercorns

3 ounces Liquid Crab Boil

Salt and Pepper to taste

Abita Purple Haze beer, to cover

Brewmaster’s Rib Sauce, for basting (recipe to follow)

Preheat oven to 350℉.

Combine ribs, peppercorns and crab boil in a baking pan. Cover ribs with Purple Haze beer. Cover with foil and bake for 2 to 3 hours or until tender. Place ribs on a hot grill and baste with Brewmaster’s Sauce until heated through and marked by the grill, about 15 minutes.

Brewmaster’s Rib Sauce

1 cup mixture of Bell Pepper, Onion and Celery, diced

1/2 tablespoon Olive Oil

1 (16 ounce) jar of your favorite Barbecue sauce

1 bottle Abita Golden beer

Sauté bell pepper, onions and celery in olive until tender. Add barbecue sauce and beer. Let simmer uncovered about 30 to 40 minutes to reduce in thickness for basting.


Good Cooking, Good Eating and Good Living!!!

Apr 112019

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale. It was an attempt to recreate a dish that a customer had in Chicago. While it did not match that dish, the preparation has caught on. Here is a different spin on Barbecue Shrimp.

2 tablespoons Olive Oil

1 stick Butter

1 tablespoon fresh Parsley, minced

1 tablespoons dried Basil

1/2 teaspoon Salt

4 cloves Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon Black pepper

1 pound Crawfish Tails

Melt the butter in a large skillet over low heat. Add the remaining ingredients, except for the crawfish, and mix well. Sauté, stirring occasionally, for 5 minutes. Add the crawfish and mix well again. Continue to cook and stir 5 minutes longer. Serve over your favorite pasta or rice with French bread on the side.


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Apr 082019

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones lack the flavor of crawfish that you boil yourself. As I often do during crawfish season, this week I am featuring 2 new recipes featuring crawfish tails.

1 stick Butter

1 medium Onion, chopped

2 cloves Garlic, minced

1 pound Crawfish Tails

1/2 cup freshly grated Parmesan cheese, divided

2 tablespoons fresh parsley, chopped

2 cup Heavy Cream

1/4 cup dry Sherry

9 ounces Bow Tie Pasta (Farfalle), cooked al denté

Creole seasoning to taste

Melt the butter in a large skillet over medium heat. Add the onionsand garlic and sauté until translucent. Add the crawfish and cook 5 minutes. Add 1/4 cup of the Parmesan cheese, parsley, heavy cream and sherry, and simmer until thickened. Fold in the pasta and season to taste with the Creole seasoning. Sprinkle with the remaining cheese before serving.


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Apr 042019

Cornbread is a staple here in Arkansas. I wonder how the locals would feel about this dish.

1/4 cup Bacon Drippings

1 cup Flour

1 cup Cornmeal

2 tablespoons Sugar

1 tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Cracklins

1 cup Buttermilk

1 egg, slightly beaten

Heat oven to 450℉.

Place the bacon drippings in a 9-inch cast iron skillet and then place the skillet in the oven. Combine the flour, corn meal, sugar, baking powder, baking soda, salt and cracklins in a bowl and stir to mix. Add the buttermilk and egg, stirring until just mixed. Take the skillet from the oven, swirl the drippings carefully around the sides and pour it into the cornbread mixture. Stir until mixed and pour the mixture back into the skillet. Bake for 20 to 25 minutes until golden brown.


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Apr 012019

Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins.


1/2 cup Onions, minced

1/4  cup Green Onions, finely chopped, green part only

3 Eggs

2 tablespoons Milk

Creole Seasoning to taste

1/3 cup Cracklins

Over medium heat, sauté the onions in butter for a minute or so in a small skillet. Then add the green onions and cook a minute more. Whisk the eggs and milk in a small bowl and season to taste. Add a bit more butter to the pan. When butter has melted, add the egg mixture. Turn to low and sprinkle on the cracklings. Cover and cook until eggs are set.


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Mar 282019

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This ingredient, commonly used to season dishes, is not available here. So, I found this recipe to make my own.

1 quart distilled White Vinegar

8 to 10 cloves Garlic, peeled and halved

1/2 cup whole Mustard Seeds

2 tablespoons whole Celery Seeds

2 teaspoons Cayenne (or to taste)

3 Bay Leaves

1 tablespoon Kosher Salt

1 tablespoon whole Black Peppercorns, cracked

3 pounds Pork Meat, cubed

Combine all ingredients except pork in a 3 quart saucepan. Bring to a boil and keep it boiling for at least 3 minutes. Let it cool and pour it into a glass or plastic container that has a tight fitting lid. Add pork, cover tightly, and let the pickling begin. Let is sit in the refrigerator for at least 3 days before using.


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Mar 252019

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This week, I am sharing 2 pork recipes.

2 1/2 pounds Pork Tenderloin

3/4 cup Soy Sauce

1/2 cup Bourbon

1/4 cup Worcestershire Sauce

1/4 cup Water

1/4 cup Canola Oil

4 cloves Garlic, minced

3 tablespoons Brown Sugar

2 tablespoons freshly ground Black Pepper

1 teaspoon White Pepper

1/2 teaspoon ground Ginger

1 teaspoon Salt

Rinse tenderloins, and pat dry. Combine soy sauce and next 9 ingredients in a large zip-lock freezer bag; seal and cover, and chill overnight.

Preheat oven to 400℉.

Remove pork from marinade, discarding marinade, and place in a shallow roasting pan. Sprinkle evenly with salt. Roast 30 minutes or until a meat thermometer inserted into the thickest portion registers 155℉. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160℉. Slice and serve.


Good Cooking, Good eating and Good Living!!!


Mar 232019

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican spices play well with crawfish. Maybe one day I will see a dish like this locally.

1 tablespoon Butter

1 medium Onion, chopped

1 teaspoon Garlic, minced

1/2 cup Green Bell Pepper, chopped

1 (14oz can) Rotel tomatoes, drained

1 cup Tomatoes, chopped

2 tablespoons All-Purpose Flour

1 cup Half and Half

1 pound Crawfish Tails

1 teaspoon Chili Powder

4 ounces Cheese Spread

Creole Seasoning, to taste

16 (6-inch) Flour Tortillas

4 ounces shredded Cheddar Cheese

Preheat oven to 350℉.

In a large non-stick skillet over medium heat, melt butter. Sauté onions, garlic and bell pepper in butter until tender, about 5 minutes. Add both tomatoes. Stir in the flour and gradually add the half and half. Add the crawfish tails and chili powder, cooking until boiling and thickened. Reduce heat and stir int he cheese spread until melted. Season to taste. Divide the mixture (about 1/4 cup each) among the tortillas, roll and lay in a baking dish coated with non-stick spray. Pour any extra sauce on top of enchiladas. Sprinkle with cheddar cheese. Bake for 10 minutes or until heated and cheese is melted.


Good Cooking, Good Eating and Good Living!!!

Mar 182019

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish tails. This week, here come two recipes for crawfish that are neither cajun or Creole.

1 large Pizza Crust

2 tablespoons Olive Oil, divided

1 1/2 cups Pizza Sauce

1/4 cup Green Onions, chopped, green part only

1 pound Crawfish Tails

Creole Seasoning

1/2 pound shredded Mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 tablespoon Italian Seasoning

Preheat oven to 350℉.

Lightly spray a baking sheet with non-stick spray. Place the crust on the prepared pan and spread evenly with 1 tablespoon of olive oil. Spread the pizza sauce evenly over the oil and set aside.

In a skillet over medium heat, heat the remaining olive oil. Add the green onions and the crawfish tails and season to taste with Creole seasoning. Cook, stirring for about 2 minutes. Remove from heat and cool.

Spread the crawfish mixture over the pain sauce, then top with the cheeses. Sprinkle with Italian seasoning. Bake until the cheeses melts and the sauce bubbles, about 20 minutes.Cut into wedges and serve.


Good Cooking, Good Eating and Good Living!!!