Oct 172019
 

Lamb is a favorite of mine. The first time I tried lamb was at LeRuth’s. The Lamb on the menu did not have any almonds.

2 racks of young Lamb

1/4 cup Salad Oil

1 teaspoon Salt

1 teaspoon Black Pepper

2 teaspoons Herbs de Provence

1 stick Butter

2 Tablespoons good White Wine

1 cup sliced blanched Almonds (toasted)

2 tablespoons Parsley, chopped for garnish

Preheat oven to 475℉.

Remove cover fat from lamb. Brush racks with oil and season with salt, pepper and herbs. Roast in oven for 30 minutes, bone side down. Lamb will be pink. Remove lamb and keep warm. Skim off all excess fat. Place pan over medium heat. Melt butter; add wine and stir to scrape drippings that are on pan. Place racks on serving platter and top with almonds. Pour sauce over racks and sprinkle with parsley.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Oct 142019
 

From one great chef to another. Last week was Chef Frank Brigtsen. This week is Chef Warren Leruth. My connection to the restaurant business started at LeRuth’s in 1978. I will be forever grateful for that.

12 ounces Sugar (Chef Warren weighed his ingredients)

12 ounces Coconut

10 Egg Whites

1/2 cup Water

1 teaspoon LeRuth’s Vanilla Bean Marinade (This product is now made by Ronald Reginald) or Pure Vanilla

1 teaspoon Almond Extract

Heat oven to 375℉.

Line tart pan with short crust. Mix all ingredients well and pour in short crust. Bake for 20 to 25 minutes. Cool and serve with pineapple sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 102019
 

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you dining out year.

1 gallon Cold Water

1 cup unsalted Crab Boil Powder

3/4 cup Salt

1/2 teaspoon ground Cayenne Pepper

4 Lemons, halved and squeezed

1 Orange, halved and squeezed

2 jumbo Yellow Onions, quartered

6 ribs of Celery, coarsely chopped

2 heads Garlic, halved crosswise

5 pounds Louisiana Shrimp, heads on, in shell

In a large pot, add all ingredients except shrimp and bring to a boil. Add shrimp, cover, and return the mixture to a boil. Cook for 1 to 2 minutes, depending on the size of the shrimp. Turn off heat. Let shrimp soak for 30 minutes. Strain and let cool at room temperature.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Oct 072019
 

This week, I am featuring 2 recipes from Chef Frank Brigtsen. He is one of the best chef’s in Louisiana. He is also very generous with his time, spending it teaching the fine art of New Orleans cooking.

3/4 cup All-purpose White Flour

3/4 cup yellow Corn Flower

3/4 cup yellow Corn Meal

2 teaspoons Baking Powder

2 teaspoons Baking Soda

1/2 cup granulated White Sugar

2 tablespoons fresh Jalaeño Peppers, finely chopped

5 teaspoons Salt, in all

1 1/2 cup Green Onions, thinly sliced, in all

2 Eggs

6 tablespoons Unsalted Butter, melted

2 cups Buttermilk

4 tablespoons unsalted Butter

3 cups peeled, diced Louisiana Shrimp (about 3 pounds whole shrimp)

1 teaspoon minced fresh Garlic

1/4 teaspoon ground Cayenne Pepper

Preheat oven to 350℉. In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapeños, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk; whisk until fully blended. Combine egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and sauté for 20 seconds. Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9×12-inch baking pan and bake at 350℉ until a knife is interred into the middle of the cormbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Oct 032019
 

While eating out the other night, I noticed that one of the other customers had a Ralph and Kacoo’s shirt on. So while thinking of Gumbo recipes, I reached for their cookbook. This is great for a large gathering.

3 pounds fresh Shrimp

2 pints Oysters

2 pounds Lump Crabmeat

4 1/2 cup Flour

3 cups Vegetable Oil

2 cups Bell Pepper, chopped

8 cups Onions, chopped

3 cups Celery, chopped

3 tablespoons Garlic, chopped

3 (14 ounce) cans Whole Tomatoes with Juice (hand squeezed)

1 (8 ounce) can Tomato Sauce

3 tablespoons Salt

3 tablespoons Black Pepper

2 teaspoons Red Pepper (Cayenne)

1 gallon Water

3/4 cup Parsley, chopped

1 cup Green Onions, chopped

Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, add onions, bell peppers, celery and garlic. Cook, stirring, until vegetables are limp, being careful not to. burn. Add hand squeezed tomatoes, tomato sauce, salt and pepper. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes. Add Parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 282019
 

Fall has arrived. Hopefully soon, the weather will turn cool. Time to start making gumbo. Here are two gumbo recipes this week.

1 1/2 cups Canola Oil

1 1/2 cup Flour

1 1/2 cups Onion, diced

3/4 cup Bell Pepper, diced

1/2 cup Celery, diced

1 pound Andouille Sausage, sliced

1 gallon Chicken Stock

1 Bay Leaf

1/4 teaspoon Thyme

1 teaspoon Worcestershire Sauce

Hot Sauce to taste

1/2 pound Duck Meat, cubed

1/2 pound boneless, skinless Chicken Breast, cubed

Creole Seasoning to taste

In a heavy-bottom pot or Dutch venison, add oil and cook over medium heat. When oil is hot, add flour all at once, and stir quickly to combine. Cook, stirring constantly until roux has turned dark brown.

Add onions, bell pepper, celery and andouille to roux and cook until onions are wilted and transparent, about 5 minutes. Add stock to mixture and stir quickly with a whisk, bringing to a boil. Add bay leaf, thyme, Worcestershire sauce and hot sauce. Add duck and chicken meat. Reduce heat and cook for 45 minutes to one hour. Adjust seasonings by adding Creole seasoning t taste.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 262019
 

It still is a little warm for soup. File this one way until the wether starts to cool down

2 tablespoons Pumpkin Seeds (optional)

2 tablespoons Butter

3 tablespoons All-Purpose Flour

2 teaspoons Curry Powder

4 cups Vegetable Stock

1 (29 ounce) can Pumpkin

1 1/2 cups Half-and-Half Cream

2 tablespoons Soy Sauce

1 tablespoons White Sugar

Salt and Pepper to taste

Pumpkin Seeds

Preheat oven to 375℉. 

Arrange pumpkin seeds in a single layer on a baking sheet. Toast in oven for about 10. Minutes, or until seeds begin to brown.

For the Soup

Melt butter in a large pot over medium heat. Stir in flour and Surry powder until smooth. Cook, stirring, until the mixture begins to bubble. Gradually whisk in the stock, and cook until thickened. Stir in the pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Serve hot, garnished with pumpkin seeds.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 232019
 

Today is the first day of Fall. Everywhere you turn, you see pumpkins. This week I am sharing 2 pumpkin recipes

3 1/2 cups All-Purpose Flour

3 cups White Sugar

2 teaspoons Baking Soda

1 1/2 teaspoons Salt

1 teaspoon ground Nutmeg

1 teaspoon ground Cinnamon

2 cups Solid pack Pumpkin Puree

2/3 cup Water

1 cup Vegetable Oil

4 Eggs

1/2 cup chopped Walnuts (optional)

Grease and flour three 7×3-inch pans. Preheat oven to 350℉.

Measure flour, sugar, baking soda, salt, ad spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs and nuts. Beat until well combined. Pour batter into prepared pans.

Bake for approximately 1 hour or until a toothpick inserted into center comes out clean. Let cool are serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 192019
 

Don’t let the name fool you. There is very little pepper in this dish. You will get some bite from the vinegar and plenty of non-pepper spices. This recipe is from Louis Evans. It is from the Chef’s Charity for Children cookbook.

4 Lamb Shanks

Salt, Pepper, Flour

1 cup Water

1 cup cooked Prunes, pitted

1 cup cooked Apricots, diced

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Allspice

1/4 teaspoon Cloves’3 tablespoons Vinegar

1/4 teaspoon Salt

Preheat oven to 350℉.

Season meat with salt and pepper, dredge in flour, and place in a greased baking dish. Cover and bake until meat is tender, 1 3/4 to 2 hours.

Combine remainder of ingredients, heat to boiling, and simmer about 5 minutes. Drain most of fat from cooked shanks, add fruit mixture to meat, cover dish, and bake in a hot oven (400℉.) about 30 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 162019
 

At Searcy’s Farmers Market, I struck up a conservation with the people who own Willowbrook Farms. Along with cheeses and breads, the specialize in Lamb. This week, I am featuring 2 different Lamb Shank recipes. Since the best way to prepare lamb shanks is by braising them, they will be two different braises.

4 Lamb Shanks, about 1 pound each

2 tablespoons Olive Oil

2 teaspoons Creole Seasoning

2 Onions, cut into chunks

2 large Carrots, cut into thisk coins

3 stalks Celery, cut into 1-inch pieces

8 cloves Garlic, peeled and crushed

2 Bay Leaves

1 teaspoon Marjoram

2 sprigs Fresh parsley

1 Orange ,cut into eights

1 1/2 cup White Wine

Preheat oven to 350℉.

Trim as much fat as you can off the lamb shanks, unless they are already trimmed. Don’t get too zealous about this; there should be a little fat still there. In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the shanks with Creole seasoning. Brown the shanks on all sides and remove from the pan. Place the shanks into a roasting pan. Add all the other ingredients around it except for the wine. Put the skillet back onto the burner on medium heat. Add the wine and bring to a boil, while whisking to deglaze the pan. Hold at a light boil for about 2 minutes, then pour over the shanks. Add enough water or beef stock to come about 1/3 up the sides of the shanks. Cover, or wrap with aluminum foil, the roasting pan and cook for 90 minutes, turning the shanks every 30 minutes. After 90 minutes, remove the cover, turn the shanks and roast for another 30 minutes. The meat should be falling off the bone with just a touch of a fork, if not add more liquid, if necessary, and continue to cook uncovered until done. Discard the vegetables. Strain the pan juices, skim off the fat and reduce until you have about 1 cup of liquid to serve with the lamb. 

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!