Apr 302012

May 1st would have been my mother’s 89th birthday. So to honor her, here is another one of her recipes. Chicken Oregano was my favorite of my mothers entrees. Just writing about it has my mouth watering. It is close to Mosca’s Chicken Grandee. Once you try this recipe, you will be hooked.

3-4 pound Broiler-Fryer, quartered

2 tablespoons dry Parsley

2 teaspoons dry Oregano Leaves

1/2 teaspoon Salt

1/2 cup Lemon Juice

1 clove Garlic , chopped

1/3 cup Olive Oil

Dash Pepper

Mix ingredients together, brush on chicken and bake at 350 degrees for 1 1/2 hours.

Miss You Mom!



Apr 262012

Tomorrow, in New Orleans, begins the 2 weekend experience known as The New Orleans Jazz and Heritage Festival or Jazz Fest. While music is the main focus, the food served is not far behind. When you think of food at Jazz Fest, this is probably the first dish you think of. Crawfish Monica was created by Chef Pierre Hilzim. Named for his wife Monica, Chef Pierre built the Kajun Kettle Foods company around this dish.

1 pound Rotini pasta

2 tablespoons Olive Oil

6 tablespoons Butter

1 cup chopped Yellow Onions

2 tablespoons minced Garlic

2 teaspoons Creole Seasoning Blend

1/2 teaspoon Salt

1/4 teaspoon Cayenne

1/4 cup dry White Wine

2 cups Heavy Cream

1 tablespoon fresh Lemon Juice

1 pound Crawfish Tails

1/2 cup chopped Green Onions

1/2 cup chopped fresh Parsley  

1 cup grated Parmesan


Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large sauté pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Creole Seasoning, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.



Apr 232012

Soft Shell Crabs are in season now. This is a delicacy that are not around very long. You can find soft shell crabs on menus year round, but these are frozen.  They are at their peak right now. There is nothing like your first view of a Soft Shell Crab PoBoy. The legs of the crab stick out of the sides of the sandwich. I wish I had one now.

How to select and clean Soft Shell Crabs

When buying soft-shell crabs, fresh ones are the best but they’re

not always easy to find. To select the tastiest, use your nose. When

fresh, they smell clean and astringent, like sea mist, a

fitting aroma for a delicacy that both captures the romance of the sea and the allure

of a full moon in spring.

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 frozen immediately.

4-8 Soft Shell Crabs, depending on the size

Egg Wash

Seafood Breading

4 8″ pieces of French Bread, toasted






Hot Sauce

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3


Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

Soft Shell Crabs

Preheat deep fryer to 350 degrees. Dip cleaned

crabs in egg wash, shaking off excess. Dredge the crabs in seafood

breading, shaking off excess. Fry the crabs for 3-5 minutes or until

done, when they are floating to the surface of the oil in the fryer.

Drain on paper towels.

Assemble sandwich with whatever you want. Use 1-2 Crab per sandwich.


Apr 192012

This is a copy of TGIFriday’s Jack Daniel’s Glaze. This glaze is great on any meat or

fish you can grill.


2 teaspoons Roasted Garlic

2/3 cup Water

1 cup Pineapple Juice

¼ cup Teriyaki Sauce

1 tablespoon Soy Sauce

1 1/3 cup Dark Brown Sugar

3 tablespoons Lemon Juice

3 tablespoons Onions minced

1 tablespoon Bourbon

1 tablespoon Crushed Pineapple

¼ teaspoon Cayenne

In a medium saucepan over medium-high heat, combine the water,

pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Stir

occasionally, until the mixture boils, and then reduce the heat until the

mixture is just simmering. Whisk roasted garlic into the mixture. Add

the remaining ingredients to the pan and stir. Let the mixture simmer

for 40-50 minutes or until the glaze has reduced by 1/6 and is thick

and syrupy. Make sure it does not boil over. Cover until ready to use.

Roasted Garlic

1 head of Garlic

1½ tablespoons Olive Oil

Preheat oven to 325 degrees. Cut about ½ inch of the top of the

garlic head. Cut the roots so that the garlic will sit flat. Remove most

of the skin from the garlic, but leave enough so that the cloves stay

together. Place the garlic in a small baking pan, drizzle the olive oil

over the top of the garlic and cover with foil. Bake for 1 hour. Allow

the garlic to cool before you handle it.


Apr 162012

This is a twist on a classic dish. Since Lobster can get expensive, leftover crawfish is a great substitute. It works great as an appetizer as well as a main dish.

2 tablespoons Butter
1 tablespoon Flour
2 cups Crawfish
1/2 teaspoon Salt
dash Cayenne Pepper
1/2 cup Milk
1/2 cup Cream
1 teaspoon Vinegar
1 tablespoons Lemon Juice
2 Egg Yolks

Melt the butter in a saucepan, add the flour and stir until combined. Add the crawfish to the saucepan. Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice. Beat the egg yolks in a bowl and stir them into the cooked mixture, using care to prevent them from curdling. When the mixture has thickened, remove from the stove and serve over toast.


Apr 122012

As I went into my refrigerator to take out boneless pork chops for dinner, I spotted a bag of crawfish tails from Sunday’s boil. My wheels started turning. I have heard of Lobster mashed potatoes, so I wondered how Crawfish mashed potatooes would taste. I whipped up this side dish that was a great companion to the pork chops. Here is another recipe for crawfish tails.

3 pounds Crawfish tails

2½ pounds Yukon Gold Potatoes, peeled and quartered

Salt to taste

1 cup Heavy Cream, or more if needed, warmed

6 tablespoons (¾ stick) unsalted Butter, or more if needed, at room temperature

Coarse (kosher) Salt and freshly ground Black Pepper, to taste

Finely grated zest of 1 large Lemon

2 tablespoons chopped fresh Parsley


Place the potatoes in a large heavy saucepan and cover with cold water. Salt the water and bring to a boil over high heat. Then reduce the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. Shake the pan over low heat for 10 seconds to dry them out.  Transfer the potatoes to a large bowl, and add the milk and butter. Using a ricer, potato masher, or fork, mash the potatoes, adding extra milk and/or butter if desired.  Season the potatoes generously with coarse salt and black pepper, and add the lemon zest. Gently fold in the crawfish tails and the parsley. Fluff with a fork, and serve immediately.


Don’t forget to check out my video on How to Boil Crawfish. Leave a comment to let me know what you think and ideas fro future videos.


Apr 092012

This is my version of the Shrimp and Tasso Pasta that is served at

Copeland’s of New Orleans. The gentleman who developed Popeye’s

Fried Chicken, the late Al Copeland, started this chain. Al put together

a team of New Orleans chef’s to develop his menu, one of them being

Chef Warren Leruth. Al was a great man and is missed by all.

10 tablespoons Butter divided

1 tablespoon Garlic minced

2 cup Heavy Cream

½ cup Parmesan Cheese grated

2 dozen medium Shrimp peeled and deveined

¼ pound Tasso diced

8 ounces Bow Tie Pasta cooked al dente

In a large saucepan over medium heat, sauté garlic in 8 tablespoons

butter for 3 minutes or golden brown. Add the heavy cream. Heat

until the edges start to bubble. Slowly add Parmesan cheese and mix

until well blended.

In a medium sauté pan, sauté shrimp and Tasso in remaining butter

until shrimp are done. Add shrimp and Tasso to sauce. Keep warm for

3 minutes. Serve over Bow Tie pasta.


I just posted my first How to video on my website. Check out How to Boil Crawfish.

Apr 052012




Bronzing is a cooking method close to Blackening. The fish

is seasoned the same way. The cooking method is different. Blackening

requires a white-hot cast iron skillet to quickly cook the fish to form

a well-seasoned crust. This method causes a lot of smoke from the

cooking process. At home, most cooks prepare a blackened dish

outdoors. When you bronze a dish, you use a pan that is not as hot.

You are basically sautéing the fish over high heat. You still get a great

seasoning crust when you bronze a dish.

4 8ounce Grouper Fillets

1 stick Butter melted

Blackening Seasoning

Heat a large sauté pan over medium heat. Dip grouper in butter.

Season both sides with plenty of Blackening seasoning. Cook evenly

on both sides until fish is flaky.


Blackening Seasoning


3 tablespoons Paprika


2 tablespoons Salt


1 tablespoon Granulated Garlic


4 teaspoons Black Pepper


2 teaspoons White Pepper


1 teaspoon Cayenne Pepper


1 teaspoon Dried Thyme


1 teaspoon Italian Seasonings


Mix well and store in a jar with a tight lid. It will keep for a year.

 Tasso Hollandaise Sauce

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

1 cup Tasso, diced

Melt butter and margarine over medium heat. Bring to a boil,

remove from fire and allow to cool. Blend egg yolks, egg, vinegar,

cayenne, white pepper, and lemon juice. With blender on, pour melted

margarine/butter slowly into other ingredients. Blend to thick. Add Tasso and keep

warm until serving.



Apr 022012

Pain Perdu is French for Lost Bread. This is New Orleans version

of French toast. The French bread that is used is usually one day old

or stale. This bread was considered lost because it was no longer

fresh. This was one way, along with bread pudding, to use less than

fresh bread.

8 slices stale French bread sliced on a bias (angled) about

1½-inch thick

1 cup Half and Half

4 Eggs beaten well

¼ cup Sugar

2 teaspoons Vanilla

Nutmeg and Cinnamon to taste

4 tablespoons Butter

4 tablespoons Canola Oil

2 teaspoons Powdered Sugar

In a large bowl, combine the half and half, eggs, sugar, vanilla,

and nutmeg; mix thoroughly. Soak the slices of French bread in the

custard mixture until they are thoroughly soaked. In a large heavy

skillet over medium heat, melt the butter and then add the oil. When

the butter-oil mixture is very hot, fry the soaked bread slices on both

sides, until they are golden brown. Sprinkle powdered sugar on bread

before serving.