Dec 312012

Lasst Friday night, my family go together to have our Christmas celebration. It was based around shucking oysters. But one of the dishes served was one I never thought of. After we had Char Broiled Oysters, my brother Mike started to Char Broil Shrimp.  He used the oyster shells and just replaced the oysters with shrimp. To say they were delicious would be an understatement. The good thing about this dish is that it shrimp are easier to to get than shell oysters. Just keep some oyster shells to use for shrimp.

2 sticks Butter soften

3 tablespoons Garlic chopped

¾ teaspoon ground Black pepper

½ teaspoon Italian Seasoning

2 dozen Oyster shells

2 dozen 31-35 Shrimp peeled and deveined

¼ cup Romano Cheese shredded

2 ½ teaspoons fresh Parsley chopped

Mix butter, garlic, pepper, and Italian Seasonings together in a

bowl. Heat a grill, either gas or charcoal, and put the shrimp

in the shells over the hottest part of the grill. Spoon enough of the

seasoned butter over the oysters so that some of it will over

flow into the fire and flame up a bit. Cook the shrimp for 3-5 minutes, making sure they

are cooked. Sprinkle the Parmesan cheese and parsley on

top. Serve on the shell immediately with hot French bread to soak up

the sauce.



Dec 272012

I had a wonderful Christmas Day. I cooked Mac & Cheese and went to my sister-in-law Pam’s house. There we ate Roasted Turkey, Ham, Oyster Dressing, Green Bean Casserole, Sweet Potatoes and Dnner Rolls. It was a delicious meal. That evening, we went to my brother Mike’s house. There we had Ham, Smoked Brisket, my brother is an expert smoker, Oysters Mosca, Eggplant Dressing and other dishes. It has been a long time since I ate that many great dishes in one day.

The day after Christmas, I went to eat at Buca de Beppo. It is an Italian chain restaurant that just opened in New Orleans. My main reason for going was that it is located in the spot where Cannon’s was. Cannon’s was the last restaurant that I worked in. The food was good. I had the Shrimp Fra Diavolo. It was good and spicy. We also had the Mozzarella Garlic Bread, which is a garlic lovers dream. Later that evening, my wife and I went to Sal’s seafood. She wanted to eat Boiled Crabs. She also had a cup of their Chicken, Sausage and Seafood Gumbo. I have tasted better. I had a Fried Fish & Shrimp plate with a crawfish pie. The best part of my meal was the Fried Fish. The crawfish pie had too little filling and the fried shrimp were ok.

Thursday for lunch, my wife and her mother went to China Doll. It once was a good restaurant but I found it is not as good as it was before Katrina. My wife still loves it. So, I took the opportunity to go eat at Zea’s. I had their Rotissere Pork dinner. There were 4 slices of pork loin topped with a Rosemary Garlic jus. It came with the Zea’s potatoes, which are Herb Roasted potatoes, and Dirty Rice.

I can’t wait for Friday night. My family will be getting together for an oyster party.







Dec 242012

This is my first Christmas in New Orleans since we moved to Arkansas. After arriving Friday afternoon, we started our eating journey at Perino’s Boiling Pot in Marrero. We had Fried Shrimp, Fried Oysters and a piece of Crawfish Boudin. The Fried seafood was good and the Boudin is the best Crawfish Boudin I have had. Early Saturday morning, I went and helped the Sunshine Club deliver food baskets to the less fortunate. Two of my brothers, Mike and Ken, and 4 of my nephews, Jason, Austin, Andrew, and Evan.  This organization was started by my grandfather, Frank Dellucky. It was an honor to help carry on this tradition that he helped start. After that, my brother Mike and I , along with his sons Andrew and Evan, attended the New Orleans bowl. We had a great time.

That evening, my wife, her mother and I ate dinner at Cafe 516, home of Da Wabbit. There I ate the Fried Chicken. It was good. I enjoyed seeing former employeees Stacey and Stephanie. After dinner, I took the ladies on a trek around New Orleans to see Christmas Lights. We started with the light display at Lafreniere Park in Metairie. Most of the lights were donated by the Al Copeland family.  For there, we stopped at Cafe du Monde for Beignets.  From there, we drove down St Charles Ave and Canal Street, looking at the lights.

After watching the Saints beat the Cowboys, we ate at New Orleans Hamburger and Seafood. Here, I had the BBQ Shrimp one handed PoBoy. They take the end section of a loaf of French Bread and hollow out the inside. They then load about 3 dozen small shrimp in a New Orleans style BBQ sauce, which is made with butter and seasonings.  So far, it was the best meal I have had in New Orleans.

On Christmas Eve, I took the ladies to see the Christmas Decorations in the Roosevelt Hotel. From there, we ate at Cafe Maspero’s in the French Quarter. I ate Fried Calamari, which was wonderful. I also helped my wife and mother-in-law with their Seafood plate. The seafood was much better than the Boiling Pot. And the service was better, being waited on by another former employee, Rhonda. From there, we saw the Christmas decorations at Harrah’s Casino, including Fulton St.

I want to wish all of my followers a very Merry Christmas. I am very blessed to have a loyal group of readers of this blog. I will continue with more recipes next Monday.


Dec 202012

Edna is the wife of my brother, Ken.  She is a wonderful cook. For years, she has been making my mother’s Cheesecake and Fudge Pie for family get togethers. But this is one of her recipes. While it might be an easy dish to make, it is one of the best I have ever eaten. It could be called Crab Pizza. So if your are looking for a quick but impressive dish, this one is sure to please.

1 jar Kraft Old English cheese

1 stick Butter

Garlic Powder

Season-All salt

1 pound Crabmeat

1 package English Muffins

Cream cheese and butter. Sprinkle with garlic powder and Season-All to taste. Add crabmeat and mix. Spread mixture over English muffins. Bake at 350 degrees for 20 minutes to melt cheese and butter. Muffin can be cut into fours and used as an appetizer.



Dec 172012

I had purchased a spiral ham and used the glaze packet that came with it. It was ok but not the flavor I was looking for.  So, when the next time to cook a ham came around, I started searching for another glaze. I found this one in Emeril’s Louisiana Real and Rustic cookbook. It was the glaze I was looking for. Try it next time you bake a ham.

1/4 cup fresh Lemon Juice

1 cup Steen’s 100% Pure Cane Syrup

1/4 teaspoon ground Cloves

1/4 teaspoon ground Allspice

1 tablespoon coarsely ground Black Pepper

1/4 cup (packed) Light Brown Sugar

1 teaspoon Dry Mustard

Whish all ingredients together in a small bowl until well blended. Allow to stand for at least 1 hour before using.



Dec 132012

P&J Oysters are the oldest continously operating oyster house in America. Since 1876, P&J’s has been cultivating, harvesting, processing and selling the delicious mollusks to the finest restaurants and the most discriminating retail customers. In fact, most restaurants proudly inform their customers that they serve P&J oysters. Here is a recipe from their cookbook. They can be cooked in the oven or on the grill.

24 shucked fresh Oysters, with bottom shells reserved

1 stick unsalted Butter

2 small Garlic cloves, minced or pressed

1/3 cup fresh Lemon Juice

3/4 teaspoon Salt

1 teaspoon Louisiana-style Hot Sauce

1 tablespoon chopped Parsley or Chives, for garnish

36 Rosemary sprigs

French Bread

Yeilds 4 to 6 servings

Strain the oyster juices ( the Liquor) into a container and refrigerate or freeze for future use. Scrub the oyster bottom shells clean under running water and set aside.

Prepare a sufficient number of half-shell trays, with a layer of rock salt, to hold 24 oyster bottom shells using oven-proof baking pans or rimmed baking sheets.

Preheat oven to 425 degrees.

In a small skillet, melt the butter oven medium-low heat. Add the garlic and cook until soft and translucent. Stir in the lemon juice, hot sauce, and salt. Lower the heat and simmer for 1 minute.

Place one oyster on each of the bottom shells and position each on the prepared half-shell trays. Top each oyster with an equal spoonful of the garlic-and-lemon sauce. Bake 7 minutes or until the edges of the oysters just begin to curl. Serve immediately with warm French Bread.


Dec 102012

Estelle was the mother of Chef Warren Leruth. This is one of the recipes from his cookbook Front Door Back Door Cookbook. It was not a dish that was served to their customers. It was served to the staff at their meal before the restaurant opened. Try this next time you make Pecan Pie instead of the recipe on the back of the Karo Syrup Bottle.

3 Eggs

3/4 cup Sugar

1 teaspoon Vanilla

1 cup White Karo Syrup

1/2 stick Butter (4 tablespoons)

1 cup Pecans

1 9-inch unbaked Pie Shell

Mix eggs, sugar and syurp; add melted butter and vanilla. Add pecans. our into unbaked shell. Bake at 350 for 45 to 50 minutes. Cool and serve.

Tip: For maximum flavor always shell your own pecans – practically all commercially packed pecans are washed before packing.


Dec 062012

Bread pudding is very popular in New Orleans restaurants. White

Chocolate bread pudding was first seen at Palace Café, on Canal Street

in New Orleans. My version is based on theirs. The main difference is

the bread. Most bread puddings are made with day old French bread.

I wanted something flakier. So in this recipe, I use croissants.

3 cups Heavy Cream

10 ounces White Chocolate Chips

1 cup Milk

12 cup Sugar

2 Eggs

8 Egg Yolks

6 large Croissants

White Chocolate sauce (See below)

Preheat oven to 275 degrees. In a medium saucepan over medium

heat, heat the cream but do not boil. Remove from heat, add the white

chocolate, and stir until melted and smooth. In a double boiler over

barely simmering water, beat the milk, sugar, eggs, and egg yolks

together, and heat until warm. Blend the egg mixture into the chocolate

mixture. Place the croissants into a 9×13-inch baking dish. Pour ½ of

the chocolate mixture over the croissants. Let sit for 30 minutes, and

then pour in the rest of the chocolate mixture. Cover with foil and

bake for 1 hour. Remove the foil and bake for 15 minutes or until

golden brown. Top with White Chocolate sauce.

White Chocolate Sauce

8 ounces White Chocolate Chips

1/3 cup Heavy Cream

In a double boiler, over barely simmering water, melt chocolate

until smooth. Remove from heat and mix in the heavy cream. Keep

warm. To store, let cool slightly and store in an airtight container in the

refrigerator. To reheat, in a double boiler, melt over barely simmering

water and stir until smooth.


Dec 032012

Our friends, J and Caro Ferguson, live around the corner from us. We have gone on two cruises together and have bowled many of frames with them.  Caro gave us a taste of her Mom’s cornbread dressing. My wife, Peggy, fell in love with it.  So tonight, I am making this recipe.  It is different from the cornbread dressing that I usually make.  This has no meat in it. It is a wonderful dish and a great addition to any meal, holiday or not.

Serves 8-10

2 large pones cornbread – crumbled ( this is equalivent to 2 10″ skillets of cornbread)

5 sliced stale white bread – crumbled (we also use any leftover salad croutons if we have any – about a cup)

2-3 pieces of rye bread crumbled with white and mixed with cornbread.

2 onions, chopped

3-4 ribs celery, chopped

1 green bell pepper, chopped

Sauté all these veggies in skillet – no fat just cover with water and tightly cover

1/2 bunch parsley, leaves only, chopped

3-4 eggs, beaten

1/4 teaspoon thyme and sage, each

couple shakes of Lea and Perrins, and Tabasco

Salt and Pepper to taste

enough turkey or chicken stock to make this whole mix very moist ( it will get way too dry when cooked if it isn’t moist)

Make stock from giblets and neck, cover with water and season with salt, pepper, small celery leaves, little onion piece or two and a sprig of parsley. If this is not rich enough, add about 1/2 stick butter.

After mixing all of this together, cook approximately 45 minutes in 350 degree over (or when it looks brown enough)