Sep 212017
 

Ok, this may be a stretch on being a plantation. This house was formally part of the Indigo Plantation. It has housed a few different things, including the restaurant Indigo, which this recipe comes from.

Cake

1/2 cup unsalted Butter, softened

1 1/2 cups Dark Brown Sugar

1 1/2 teaspoons Vanilla

3 Eggs

3 squares Unsweetened Chocolate, melted

3/4 cup strong Coffee with Chicory

1 2/3 cups Cake Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/4 cup Cocoa Powder

Frosting

1 cup unsalted Butter

1 Egg Yolk

6 squares Semi-Sweet Chocolate, melted

1 tablespoon Vanilla

1 cup strong Coffee reduced to 2 ounces (1/8 cup)

1 1/4 cups Powdered Sugar

To make the cake, preheat oven to 350℉. Grease and flour two 9-inch cake pans. Cream butter and sugar until smooth. Add the vanilla and beat in the eggs, one at a time. Beat in the chocolate, then slowly beat in the coffee. Combine the flour, soda, salt and cocoa and beat in, a third a time, until mixed. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove from oven and place on cake racks to cool.

To make the frosting, cream the butter until it is fluffy. Beat in the egg yolk, then the chocolate and stir in the vanilla and coffee. Slowly beat in the powdered sugar until the frosting is smooth and creamy. Spread between the layers of the cooled cake, then over the top and sides.

Enjoy!!!

Good Coking, Good Eating and Good Living!!!

Sep 182017
 

This week, I will feature two recipes from the plantations that surround New Orleans. The first one is located down Highway 23 in West Point a la Hache. The key component in this dish is the Southern Comfort. The picture of the Woodland Plantation is on the label of the bottle.

1 tablespoon Butter

1/2 pound lump Crabmeat, picked thru for shells

1 teaspoon Garlic, minced

2 tablespoons Green Onions, minced

2 tablespoons Clarified Butter or Salad Oil

2 tablespoons freshly ground Black Pepper

1 cup Southern Comfort

3 cups Heavy Cream

1 cup Veal Demi-Glace or Beef or Chicken Stock

1/2 teaspoon Salt

8 12-ounce Double-Cut Pork Chops

Salt and Pepper to taste

1/4 cup Vegetable Oil

To make the stuffing, melt the tablespoon of butter in a small skillet over medium heat. Add the crabmeat, garlic and green onions and sauté for 5 minutes. Remove from the heat and set aside.

To make the sauce, heat the clarified butter or salad oil in a heavy pot over medium heat. Add the pepper and cook one minute. Add the Southern Comfort and flame, then cook until reduced by 1/2. Add the cream and continue to cook until the sauce is reduced to a fairly thick consistency, similar to heavy eggnog. Add the glace or stock, reduce the heat to low, and simmer for 5 more minutes. Strain into a clean container and keep warm until ready to serve.

Preheat oven to 375℉. Cut a pocket into each pork chop at the center from the outside to the bone. Stuff each chop with 2 tablespoons of the crabmeat mixture. Season with salt and pepper. Place the oil in an oven-proof skillet over high heat, and when the oil is hot, sear the chops until golden brown on all sides. Bake until cooked through, about 15 to 18 minutes. Serve with the warm sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 142017
 

Here is a great vegetarian dish that is equally at home at a tailgate as it is at a home meal. This quick dish is a great replacement for a lettuce salad.

2 (6oz) boxes of Wild and Long Grain Rice Mixture, cooked according to directions and cooled to room temperature.

1/2 pound fresh White Button Mushrooms, sliced

1 cup Robusto Italian Dressing

1/4 cup Green Bell Peppers, chopped

1/4 cup Red Bell Peppers, chopped

1/4 cup Celery, chopped

1/2 cup Green Onions, chopped

3 tablespoons fresh Parsley, chopped

Salt and Black Pepper to taste

Combine all ingredients in a large bowl and toss to mix. Cover and refrigerate for at least 3 hours before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 112017
 

Football season is here. Time to start tailgating. The only thing you need when planning a tailgating menu is your imagination. This week, I will be showcasing 2 side dishes that are at home at a tailgate.

1 1/2 pounds boiled Shrimp, peeled and deveined

2 ripe medium Avocados, peeled and cubed

1/4 cup fresh Lime Juice

3 cups Ripe Tomatoes, coarsely chopped (about 1 1/2 pounds)

1 1/2 cup Green Onions, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon Garlic, chopped

1 tablespoon Pickled Jalapeños

Pinch of Ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon freshly ground Black pepper

1/2 teaspoon Hot Sauce

Coarsely chop the shrimp and set aside. Combine the avocados with the lime juice and toss gently to coat. Set aside. Combine the shrimp, tomatoes, green onions, cliantro, garlic, jalapeños, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least 2 hours before serving with tortilla chips.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Sep 072017
 

Now that we have made our Fig Preserves, what do we do with them? Here is a great breakfast idea. It is also great for an afternoon snack.

1 large Egg

1/2 cup Milk

2 cup All-Purpose Flour

2 1/2 tablespoons Sugar

1 tablespoon Baking Powder

1/2 teaspoon Salt

3/4 cup chopped Fig Preserves

6 tablespoons Butter, cut into small pieces

Preheat oven to 400℉.

Whisk the egg and milk together in a bowl. Set Aside. Mix flour, sugar, baking powder, salt and figs into another bowl. Drop butter in flour mixture and stir until incorporated well. Pour egg and milk mixture into bowl with fig mixture. Mix just until the dough forms. Spoon dough on parchment paper or foil-lined baking sheet and bake 22 minutes or until golden.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 042017
 

Figs are in the middle of their second season, running from August to October. This native Louisiana product is best made into preserves to be used in other recipes. I turn to, in my opinion, the greatest chef , Warren Leruth. His recipe can be found in his LeRuth’s 20th Anniversary Cookbook.

1 gallon Local figs, small, ripe on firm side (cover with boiling water and soak for 15 minutes)

5 pounds Sugar

2 quarts Water

1 teaspoon Good Quality Vanilla Extract

Add sugar and water to above and boil until syrup registers 214℉. Remove from heat. Allow figs and syrup to cool overnight. Next day, add 1 pint water and 2 pounds sugar. Boil t 218℉. Immediately fill jars and have someone apply the lids tightly and place jars upside down. This is very important as by turning upside down, lids are pasteurized. After about 15 minutes, try to give the lids another tightening and leave upside down to cool.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Aug 312017
 

This dish is great as a vegetarian main dish or as an accompaniment to any meal.

1 pound fresh Okra, halved lengthwise

4 Red Bell Peppers, seeded and cut into 1-inch strips

4 Orange Bell Peppers, seeded and cut into 1-inch wide strips

1 Red Onion, halved and cut into 1-inch strips

5 cloves Garlic, peeled and halved lengthwise

2 Jalapeño  Peppers, seeded and quartered lengthwise

2 Shallots, peeled and quartered

3 tablespoons Olive Oil

1 tablespoon firmly packed Light Brown Sugar

1 teaspoon Kosher Salt

1/2 teaspoon Chili Powder

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper; set aside. In a large bowl, combine okra, bell peppers, onion, garlic, jalapeños, and shallots. Pour olive oil over mixture, and stir well to coat. In a small bowl, combine sugar, salt, chili powder, cumin, and cayenne.Sprinkle mixture over vegetables, stirring to combine. Spread vegetables onto prepared baking dish. Bake until lightly browned and tender, 15 to 20 minutes. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 282017
 

Orka is a staple in Louisiana Cooking. This vegetable is a must in seafood gumbo. This week two recipes, one with meat and one vegetarian, using fresh okra.

1/2 cup Vegetable Oil, divided

1 pound fresh Okra, cut into 1-inch pieces

1 cup Onion, chopped

1/2 cup Red Bell Pepper, chopped

3 tablespoons Garlic, minced

1/2 pound Andouille, cut into 1/2-inch pieces

2 (12 ounce) jars Roasted Red peppers, drained and puréed

2 cups Seafood Stock

1 (6 ounce) can Tomato Paste

2 teaspoons Kosher Salt

1 1/2 teaspoons freshly ground Back pepper

1/2 teaspoon Cayenne

1 pound medium shrimp, peeled and deveined

6 cups cooked Rice

In a large saucepan, heat 1/4 cup of the oil over medium-high heat. Add okra, and cook until tender, 8 to 10 minutes, remove okra, and set aside. In the same pan, add remaining 1/4 cup of oil, and heat over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until tender, 5 to 7 minutes.

Add sausage and cook until the sausage is browned. Stir in puréed peppers, stock, tomato paste, salt, pepper, and cayenne. Cook, stirring often, until the mixture boils. Stir in okra, simmer over medium heat for 20 minutes. Add shrimp and cook until pink and firm. Serve over rice.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Aug 242017
 

This recipe is closer to the name than the BBQ Shrimp most people are used to eating. There is actually BBQ sauce in the recipe.

1 1/2 cups Barbecue Sauce, divided

1/2 cup Lemon Juice

1 teaspoon fresh Dill, minced

1 teaspoon Black Pepper

1 teaspoon Lemon Pepper

1 teaspoon Garlic, minced

1 teaspoon Onion, minced

4 tablespoons (1/2 stick) Melted Butter

1/2 teaspoon Cayenne Pepper

1/3 cup Olive Oil

2 tablespoons Hot Sauce

2 to 3 pounds medium-sized Shrimp, peeled and deveined

3 cups Wood Chips

Combine 1/2 cup barbecue sauce with lemon juice, dill, pepper, lemon pepper, garlic, onion, butter, cayenne, olive oil and hot sauce. Place 3/4 of the marinade into a bowl. Add the shrimp and marinate for 15 to 30 minutes. combine remaining 1/4 of the marinade with 1 cup of the barbecue sauce, to use for basting. Soak wood chips while grill is warming up. Place shrimp on a seafood grilling tay. When grill is hot and wood chips are smoking, place shrimp on grill. Cook for 10 to 15 minutes, basting with sauce constantly.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 212017
 

Labor Day is quickly approaching. This unofficial last day of summer is a great excuse to crank up the grill for a big cookout. So for this week, here are two grilled shrimp recipes.

This recipe is not for everyone. But if you like margaritas, you will love these shrimp.

2 tablespoons Orange Liqueur

2 tablespoons Lime Juice

1/4 cup Tequila

1/4 cup Olive Oil

2 cloves Garlic, minced

1 fresh Jalapeño, seeded and minced

1/2 tablespoon Salt

1/4 cup fresh Cilantro, chopped

3 pounds medium-sized fresh Shrimp, peeled and deveined

Combine liqueur, lime juice, tequila, olive oil, garlic, jalapeño pepper, salt and cilantro in a heavy-duty, zip-top plastic bag; add shrimp. Seal and chill mixture for 1 hour. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, over medium-high heat, for 10 minutes, or until shrimp turn pink.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!