Jun 172019

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these wonderful creatures. If you are fortunate to get you hands on some, this week, I will share with you one of my favorite ways to cook them. But first, you need to know how to clean them. So here you go.

1. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.

2. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side.

3. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately.


Good Cooking, Good Eating and Good Living!!!

Jun 132019

No, this is not a reprinting of my Mom’s fabulous Fudge Pie. This recipe is made using a pre-made pie shell. Different from what I am used to but still delicious.

1 cup Sugar

3 tablespoons Cocoa Powder

1/4 cup Margarine, melted

2 Eggs

2/3 cup Evaporated Milk

1 tablespoon Vanilla

1 9-inch Pie shell, unbaked

Whipped Topping

Preheat oven to 425℉.

Mix all of the ingredients except the pie shell and whipped topping with an electric mixer. Place mixture in shell and bake for 12 minutes, turn oven down to 350℉, and bake about 30 minutes more. Serve with whipped topping.


Good Cooking, Good Eating and Good Living!!!

Jun 102019

It’s dessert time again. This week, two dessert recipes. The first one is an easy to assemble dessert using fresh strawberries, which are in peak season right now.

1 16 ounce Angel Food Cake

1 package Cream Cheese, softened

1/2 cup Sugar

1/4 cup Evaporated Milk

2 pints Strawberries, hulled and sliced

Slice the angel food cake horizontally into 3 equal layers with a serrated knife. Prepare the filling by creaming together the cream cheese, sugar and evaporated milk. Top the bottom cake layer with fill-in and strawberries. Repeat the layers. Frost top with remaining filling. Slice before serving.


Good Cooking, Good Eating and Good Living!!!

Jun 062019

This is the recipe that Miss Leah demonstrated on stage at the 2005 Chef’s Charity for Children. She was a special lady who will be greatly missed.

2 pounds Beef, cubed

3 tablespoons Molasses

3 tablespoons Yellow Mustard

4 strips Bacon

2 tablespoons minced Garlic

2 tablespoons chopped Green Onions

2 tablespoons chopped Parsley

2 dried Red Peppers ( I believe it is 2 teaspoons Cayenne pepper)

1/2 teaspoon Paprika

1/4 cup Red Wine

1 cup Water

Salt and Black Pepper

Place the bacon in hot skillet. Cook until crisp. Remove bacon from skillet. Set aside.

Season beef cubes with salt and pepper. Place in bacon drippings. Brown beef on all sides. Remove from skillet. De-glaze skillet with water, scraping pot well.

Stir in molasses, mustard, garlic and green onions. Return beef to pot. Stir well. Add parsley, paprika and red pepper. stir in wine. Let simmer for 30 to 35 minutes until beef is tender. Serve over rice.


Good Cooking, Good Eating and Good Living!!!

Jun 022019

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be found almost daily in the kitchen of Dooky Chase. To honor her this week, I will post two of her recipes.

4 Salmon Steaks

Salt and Pepper to taste

1 stick Butter

1/4 cup chopped Red Onions

2 cloves Garlic, mashed nad chopped

1 cup dry White Wine

1 large Red Bell Pepper, diced

1/2 teaspoon Dill

1 cup Water

1 tablespoon chopped Parsley

Season salon with salt and pepper. Heat butter in a pot over a high fire. Place salmon steaks in hot butter. Cook for about 2 minutes on each side. Remove to warm platter.

lower fire and add onions and garlic to pot; stirring as you add them. Cook until onions are just soft, about 5 minutes. Add wine, bell pepper, dill and water. Bring to a boil.

Add steaks to liquid. Simmer steaks over a low fire for 5 to 6 minutes. Add parsley. Taste for seasoning.


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May 302019

When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe.

1 tablespoon unsalted Butter

1/2 medium Onion, finely chopped

1 stalk Celery, finely chopped

1/2 Bell Pepper, finely chopped

1 medium Tomato, diced

1 Jalapeño or Serrano Chili, finely chopped

4 cloves Garlic, minced

1/2 teaspoon dried Thyme

1 teaspoon Salt

1/4 teaspoon each White Pepper, Black Pepper, Paprika

1/2 cup dry White Wine

1 1/2 cups Fish or Shrimp Stock, preferably homemade but store-bought if you must

1 pound (3-4) Catfish Filets, cunt into 4-inch pieces

1/2 cup Flour

1/2 cup Cornmeal, preferably white and finely ground

2 tablespoons Vegetable Oil or Bacon Fat

1/4 cup coarsely chopped Parsley

1/4 cup chopped Scallions

Juice of 1 Lemon

5 Basil Leaves, coarsely torn

Hot steamed Rice, for serving.

Melt the butter in a large skillet, preferably cast iron, over medium heat. Add the onion, celery, pepper, tomato, jalapeño, garlic, thyme, salt, white pepper, black pepper, and paprika and cook, stirring, until the vegetables are softened, about 5 minutes.

Add the white wine, bring to. boil and simmer until it has almost completely evaporated, about 10 minutes, then add the stock and simmer 10 minutes more. Remove skillet from heat and cover to keep warm.

Season the catfish with salt and pepper. On a plate or pie tin, whisk together the flour and cornmeal. Heat the oil in a cast iron skillet over medium-high heat. Dredge the catfish filets in flour and cornmeal mix, shaking to remove excess, and transfer to skillet. Sauté fish for 3 minutes on the rounder, fuller side, then flip the fish and add the sauce (using a spatula to scrape it into the skillet) and let Sommer for 5 to 8 minutes, until the fish is just cooked through. Sprinkle in the parsley, scallions, lemon juice and fresh, torn basil.

To serve, gently remove the catfish with a slotted spatula and set over rice, then spoon a generous amount of sauce over the catfish.

Note; Traditionally courtbouillon is made with fish stock, but shrimp stock, or virtually and shellfish stock, or even chicken stock, all work juts fine. Do not, however, make this with water, because it won’t be worth the effort, flavor-wise. At the very least, take two whole, small fish and chop them up to make a quick fish stock with the scraps of your vegetable prep.


Good Cooking, Good Eating and Good Living!!!

May 272019

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy gone good. This week, I will share two of his recipes.

1/2 pound Andouille, diced

1 cup (41-50 count) fresh Louisiana Shrimp, chopped

1 cup 1/2-inch diced Chicken Breast

3 Garlic Cloves, chopped

1/2 Onion, chopped

1/2 cup Green Onions, chopped

1 Jalapeño, chopped (optional)

1 1/2 teaspoons Salt

1/2 teaspoon freshly ground Black Pepper

1 teaspoon Cayenne Pepper

1/4 teaspoon dried Thyme

2 cups canned, diced Tomatoes

4 cups cooked Rice

Sauté andouille, chicken and shrimp in a 12-inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until all the meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.


Good Cooking, Good Eating and Good Living!!!

May 232019

Summer is almost here. Time to break out the grills. Here is a simple but tasty Redfish dish for the grill.

4 tablespoons Olive Oil

1 tablespoon Butter

Lemon Pepper, Granulated Garlic and Creole Seasoning to taste

1 small Lemon

2 pounds Redfish fillets, skin and scales on one side

Prepare a charcoal or gas grill for indirect cooking. Set a small saucepan over medium heat. Add olive oil, butter and seasonings. Squeeze in the lemon juice and stir until blended. Remove from heat and set aside. Place fish fillets, scale sides down, on the hot grill. Baste the fish with butter and seasoning mixture. Cover the grill and baste with additional sauce every 5 minutes. Cook until fish flakes easily with a fork, 10 to 15 minutes. Plate the fish and pour the rest of the butter mixture over and serve.


Good Cooking, Good Eating and Good Living!!!

May 202019

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of redfish available, this week I am sharing two recipes for this fish

4 tablespoons Olive Oil

2 10-oz cans Rotel Tomatoes

2 teaspoons Liquid Crab Boil

1/4 cup Garlic, minced

4 1/2 pound skinless Redfish fillets

1 cup Seafood Stock

Creole Seasoning to taste

Cooked White Rice

Pour olive oil into a large skillet set over medium heat. Add Rotel, crab boil, garlic and stock. Bring to a boil, reduce heat to low and simmer to marry flavors, about 20 minutes. Submerge the fish fillets in the sauce. Cover and lower the heat to medium-low. Simmer for 10 to 15 minutes or until the fish is cooked through. Break fish up into large flakes and serve over rice.


Good Cooking, Good Eating and Good Living!!!

May 162019

Here is a great drink for the summer months. It can be kept frozen for several months.

1 cup Sugar

1 cups Water

1 46oz can Pineapple Juice

1 6oz can frozen Orange Juice Concentrate

1 16oz jar stemless Cherries, chopped

1 15oz can Crushed Pineapple

32 ounces Lemon-Lime Soft Drink (7up or Sprite)

3/4. to 1 fifth Bourbon

Add sugar to water and heat in microwave for 1 to 2 minutes. Stir until sugar is dissolved. Add juices, cherries, pineapple, soft drink and Bourbon, stirring well. Freeze in quart-sized containers, stirring occasionally while in the freezer.

Gently break up slush with tines of a fork to mix fruit into slush before serving. Serve in sparkling glasses with spoons.


Good Cooking, Good Eating and Good Living!!!