Aug 292011

Masson’s Restaurant was located by the lakefront in New Orleans. To get to the restaurants on West End, you would have to pass by Masson’s. The menu was French with a Creole influence only in its seasonings. It was apopular restaurants in the 60’s and 70’s. But as the new Creole Bisto’s started opening in the 80’s, few people were traveling to the lakefront for Formal dining.

Crabmeat and Artichoke

1/4 lb. Margarine or Butter
1/4 cup Green Onions sliced thin
2 Bay Leaves
Pinch Cayenne Pepper
Pinch Thyme
1/4 cup White Wine
1 lb. Lump Crabmeat
1 Egg beaten
1/2 cup Fine Breadcrumbs
6 Artichoke Bottoms
1 cup Swiss Cheese grated
1 1/2 cups Hollandaise Sauce

Preheat oven to 350 degrees.

Saute green onions, bay leaves, cayenne pepper, and thyme in melted butter for 3 minutes. Add wine and crabmeat; flod in egg and breadcrumbs. Mold into 6 balls. Place artichoke bottoms in buttered ovenproof dish; top with crabmeat mixture. Sprinkle with grated cheese and bake in oven for 10 minutes. Top with Hollandaise sauce and serve immediately.

Aug 252011

I have gotten many requests for this recipe. Perry Street was the

street I lived on in Gretna, La. when Katrina hit. It is also where a lot

of these recipes were developed. I was thinking of something to bring

to a BBQ and thought of a pasta salad. So, I threw this together and

was pleased with the results. I think that this is my only recipe that I

did not tinker with. The first attempt was perfect.

24 ounces Rainbow Rotini cooked al dente

2 tablespoons Olive Oil


½ large Green Bell Pepper diced

½ large Yellow Bell Pepper diced

½ large Red Bell Pepper diced

1 bunch Green Onions sliced thin

1 pint Grape Tomatoes

1 can (2.25ounce) Black Olives sliced and drained

1 pound Ham diced

1 tablespoon Italian Seasoning

1 tablespoon Creole Seasoning Blend

1 tablespoon Granulated Garlic

16 ounce bottle Robusto Italian dressing

Cook pasta in water with olive oil and salt until al dente. Cool with

running water. Add vegetables and ham to the pasta and toss. Add dry

seasonings to salad and toss. Add salad dressing and toss. Refrigerate

at least 2 hours before serving. Toss before serving.



Aug 222011

This recipe is from the closed Andrew Jackson restaurant. It was located at 221 Royal St in the French Quarter. The Windsor Art Gallery is now in it’s place. This resaturant opened up in 1963. They used Chef Warren Leruth as their menu consultant. The restaurant lasted until the Gourmet Bistro’s of the 80’s (Mr. B’s right down the street was the first) started opening and taking diners away from the grand restaurants. This is the recipe for one of their most popular dishes. It was named after Jean Lafitte, the pirate around the New Orleans area.

Hollandaise Sauce  (See previous post)

¼ pound Margarine or Butter

2 Green Onions chopped

¼ medium Onion chopped

1 pound Lump Crabmeat

Salt & Pepper to Taste

2 ounces Sherry Wine

4 halves of Toast

1 dash Paprika

Prepare Hollandaise Sauce, keep warm. Melt butter in a large saucepan over mediumm heat and saute the green and white onions until limp. Add crabmeat, salt and pepper abd blend. Add sherry wine and simmer.
Slice each half of toast in half again. Place two pieces on each plate. Spoon crab mixture on top and overlay with Hollandaise.


Aug 182011

The other day, I was in Sysco’s kitchen with my friends from Pasta Grill in Searcy. One of the dishes they were interested in was Chicken Marsala. The chef at Sysco prepared this for them. They enjoyed it. The next day Bethany prepared this dish for her family. She added a little chicken stock to the dish. This is my recipe for the dish. Hope you enjoy it.

½ cup Flour

1 tablespoon Creole Seasoning

4 4-ounce Chicken Breast boneless skinless and pounded thin

1 tablespoon Olive Oil

4 tablespoons Butter separated

3 cups sliced Mushrooms

2 teaspoons Garlic minced

¾ cup Marsala Wine

1 cup Chicken Stock or Broth

Salt and Pepper to taste

Fresh Parsley chopped

In a shallow bowl combine the flour and Creole seasoning, mixing well. Quickly dredge the chicken in the flour, shaking to remove the excess. Heat the olive oil in a large skillet over medium-high heat until very hot. Add 1-tablespoon butter and cook the chicken breast until golden brown on both sides, about 3 minutes each side. Remove the chicken from the pan and keep warm. Add 1-tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add garlic and sauté for 1 minute. Add the Marsala wine and bring to a boil, scraping the bottom of the pan with a wooden spoon to remove any bits from the bottom of the pan. When the wine is reduced by half, add the chicken stock or broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken to the pan. Cook until the chicken is cooked through and the sauce has thickened, about 5-6 minutes. Add in the remaining 2-tablespoons butter and incorporate into the sauce. Salt and pepper to taste. Garnish the plate with parsley.


Aug 152011

As crab season starts to wind down, we approach shrimp season. One of New Orleans traditional shrimp dishes is Shrimp Creole. While this dish is traditionally served over rice, it can also be used as a sauce. One of Cannon’s popular Friday specials that I created was Creole Catfish. This was a catfish fillet topped with a shrimp creole sauce. This is also a quickly made dish, which is perfect with children starting school and parents are pressed for time.

1 tablespoon Vegetable Oil

1 Medium Onion chopped

1 cup Celery chopped

¼ cup Green Onions chopped

1 small Green Bell Pepper thinly sliced

3 cloves Garlic minced

1 dash Cayenne Pepper

1 dash Thyme

1 teaspoon Creole Seasoning Blend

2 Bay Leaves

1 can (14.5 ounce) Whole Peeled Tomatoes drained and crushed

3 ounces Tomato Paste

3 pounds medium Shrimp peeled and deveined

Cooked Rice

Heat oil in a heavy skillet over medium heat. Sauté onions, celery, green onions, bell pepper, garlic, thyme, cayenne, Creole seasoning, and bay leaves for a few minutes, until the vegetables are tender.  Add tomatoes and tomato paste and simmer for 15 minutes. Add shrimp and simmer for 10 minutes. Serve over cooked rice.


Aug 112011

Berdou’s was a restaurant located near the bridge in Gretna. It was a very unique restaurant. The restaurant closed at 7 or 8pm. No one was allowed in after the door was locked, no matter who you were. The food was Creole cooking. It’s wait staff was top notch. Gilbert LeFluer, the waiter I worked with at LeRuth’s restaurant, used to wait on my grandmother there. It closed in the 1990s. But this recipe has lived on. Tom Fitzsmorris, wrote down the recipe while George Berdou was preparing it on TV. It is one of my favorite Crab dishes.


  • 4 Tbs. butter
  • 3 Tbs. flour
  • 1 cup milk, warmed
  • 1/2 tsp. salt
  • 1 stick butter
  • 1/2 cup green onions, chopped
  • 1/2 cup sliced mushrooms
  • 1 Tbs. chopped garlic
  • Pinch cayenne
  • 1/2 cup sherry
  • 1 lb. lump crabmeat

Preheat the broiler with the rack about four inches below the heat.           

1. Make the bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour to make a blond roux; don’t allow it to brown. Whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.

2. In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, garlic and cayenne until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.

3. Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto an oven-proof serving dish.

4. Nap two or three tablespoons of the bechamel over the top of the crabmeat. Put the plates into the hot broiler for about a minute. Serve immediately, warning that the plates are hot.

Serves four entrees.


Aug 082011

While my mother-in-law was here for a two week visit, she asked if I would make her a Lemon Ice Box Pie. While it is not a pure New Orleans dish, this cool, refreshing pie is great on a hot summer day. On the day I made it, Little Rock set a record high with a temperature of 114. A slice of this almost made us forget about the heat.


1 cup Graham Cracker Crumbs

1 cup Pecan Pieces

1/3 cup Sugar

1/3 cup Butter Melted

Preheat Oven to 325 degrees. Mix all ingredients together in a food processor. Press into a pie pan. Bake for 10 minutes and allow to cool before adding the filling


16 ounces Cream Cheese softened

14 ounces can Sweetened Condensed Milk

¼ cup + 2 tablespoons Lemon Juice

1 teaspoon Lemon Zest

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice and lemon zest. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving.


Aug 042011

This appetizer was one of the popular appetizers at Cannon’s restaurant. They can be prepared in advance so that all you have to do is drop them in the fryer. But don’t make them to far in advance; the breadcrumbs can become soggy. If they do, just recoat them with breadcrumbs. They are best served with Hollandaise sauce.

3 Eggplants, peeled and cut into ½ inch strips

1 cup Flour

Chicken Batter See below

2 cups Italian Bread Crumbs

Grated Parmesan Cheese

Heat deep fryer to 350 degrees. Cover eggplant sticks with flour, shaking off the excess. Dip the sticks into batter. Remove and shake off the excess.  Roll sticks in breadcrumbs until fully covered. Fry for 2-4 minutes or golden brown. Drain on paper towels and sprinkle with Parmesan cheese before serving.

Chicken Batter

8 Eggs

1 quart Buttermilk

2 tablespoons Salt

2 tablespoons Black Pepper

2 tablespoons Cumin

Beat eggs. Add the rest of the ingredients and mix well.


Aug 012011

This sandwich is a unique New Orleans creation. The Central Grocery, in the French Quarter, is credited with its invention. Most of the farmers in the French Market were Sicilians. They use to go to Central Grocery for lunch. They would order some salami, ham, a piece of cheese, a little olive salad and some bread. They would then proceed to eat them separately. The owner of Central Grocery suggested that they cut the bread and put everything inside and eat it like a sandwich. Muffuletta bread, a round Sicilian sesame bread, was softer that an Italian twist loaf, so it was used to make the sandwich. The other main ingredient is the olive salad. This is a mixture of olives, garlic, capers, seasonings, and olive oil. This is made in advance and taste better after sitting a day. The sandwich is usually too large for a single person to eat. Most places sell it in half and quarters.

1 Muffuletta bread or loaf of French bread

Olive Salad

Olive Oil

6 ounces Genoa Salami, thinly sliced

6 ounces Ham, thinly sliced

5 ounces Provolone cheese, thinly sliced

5 ounces Mozzarella cheese, thinly sliced

Olive Salad

2/3 cup large Green Olives, pitted and coarsely chopped

2/3 cup medium Green Olives, pitted and coarsely chopped

1 16oz jar Giardiniera

½ cup chopped Pimentos

4 cloves Garlic, minced

1 tablespoon Capers, drained and rinsed

½ cup fresh Parsley, finely-chopped

1 teaspoon fresh Oregano, finely chopped

1 tablespoon Red Wine Vinegar

¾ cup Extra-virgin Olive Oil

In a medium bowl, combine all ingredients and then allow the flavors to blend for at least 2 hours prior to serving. Store, covered, in the refrigerator until ready to use.


Slice bread in half crosswise. Brush the bottom of the loaf with juice from the olive salad. Layer Salami, Ham, Provolone, and Mozzarella on the bottom half. Top with as much Olive Salad as will fit without spilling over the side. Add bottom side and press down slightly. Serve at room temperature. Some people like them toasted. To toast, put both sandwich halves in an oven preheated to 350 degrees for a few minutes.