Feb 282013

The first time I had crawfish boudin was at Perino’s Boiling Pot. Now whenever I am there, I have to get a link. I like this boudin better than the regular Pork Boudin. Since sausage casing is hard to find and difficult to use, the best way to serve homemade crawfish boudin is by forming balls and deep frying them. So, here is a recipe to make good use of leftover crawfish tails (if there is any after a crawfish boil).



2 pounds Crawfish Tails, chopped

Cooking Oil for sauteing

4 large Onions, chopped

1/2 teaspoon Garlic Powder

2-3 Shallots, minced

1/8 cup Flour

1/2 small can Tomato Sauce

Creole Seasoning to taste


8 cups cooked Rice

1/2 bunch fresh Parsley, chopped fine

1/2 bunch Green Onions, chopped fine

Saute crawfish tails in oil, stirring occassionally. Add onions, garlic powder and shallots; let fry 5 minutes. Add flour and mix well. Pour in tomato sauce and Creole Seasoning.  Simmer for 5 minutes. Add water and cook about 25 minutes. (you will need to add enough liquid that when you add the rice, your mixture will still be moist). Add cooked rice, parsley and green onions and mix well.  Roll into balls.

For Frying

2 cups Corn Flour

1/8 teaspoon Thyme, dried

1/8 teaspoon Basil, dried

1/8 teaspoon Marjoram, dried

Creole Seasoning Blend to taste

Preheat deep fryer to 375 degrees. Season corn flour with thyme, basil, marjoram, and Creole Seasoning. Roll boudin balls in corn flour mixture, shaking off the esxcess. Fry for 3-4 minutes, or until golden brown. Serve hot.


Feb 252013

My love for cooking goes back to when I was young. When I would sit down to each lunch at home, I would always read a cookbook. Of course, one of my favorites was LeRuth’s Front Door/Back Door Cookbook. The book has the Front Door recipes in the front. When you flipped the book over, the Back Door recipes would start. Of course, red beans were never served to LeRuth’s customers but it was often served to the staff. Here is the recipe

1 pound dry Red Beans

3 quarts Cold Water

4 chopped Onions

4 toes Garlic

Salt and Pepper

1 pound Ham Trimmings with skin on

2 pounds Smoked Sausage, cut into 6 inch lenght

Pick over beans and wash thoroughlt. Soak overnight. In order to have a creamy sauce, it is necessary to boil beans with onion ham and garlic. Over strong heat. using a heavy pot, boil. Check frequently. Use a rather tall pot so beans won’t splash out while boiling. Some of the beans will break. When beans are tender, add sausage. Continue to cook for 30 minutes. Add a little more water as necessary. Adjust seasoning. Serve over steamed rice that was seasoned with 1 or 2 Bay Leaves.


Feb 212013

Here is another recipe from the 1996 Chef’s Charity for Children. Joe Cahn opened the New Orleans School of Cooking in 1980.  In 1996, he bought a mobile home and set out to tailgate at every NFL stadium. He has obtained the title of Commissioner of Tailgating. He assisted Chef Warren Leruth at the Chef’s Charity upon the death of Leruth’s son Lee. This was one of the best pork loins I have ever eaten.

1 8lb boneless Pork Loin, well trimmed

1/2 stick Butter


1 cup Steen’s Cane Syrup

2 tablespoons Creole Mustard

1 tablespoon Salt

1 tablespoon coarse ground Pepper

1 teaspoon Garlic, chopped


1/2 quart Heavy Cream

4 medium Sweet Potatoes (cooked & mashed) or 2 16oz cans of sweet potatoes (drained & mashed)

3/4 cup Apple Juice

zest of 2 Oranges

zest of 2 Lemons

Cinnamon to taste

Nutmeg to taste

Combine ingredients for marinade. Spread on pork, cover and refrigerate 6 to 8 hours.

Preheat oven to 375 degrees. Spread butter on pork and cook for 20 to 25 minutes, or until done.

Combine all ingredients for sauce and let cook on low heat for 20 minutes. Strain sauce.

To Serve

Slice pork, pour sauce and garnish with roasted pecans.



Feb 182013

On Feb 20, the 36th annual Chefs’ Charity for Children will be held at the Hilton Hotel in New Orleans. It was originally conceived by the late New Orleans culinary icon Warren LeRuth and the late journalist Phil Johnson of WWL-TV. Since its start in 1978 the event has raised more than $1 million for St. Michael’s Special School. My mother never missed one. In 1996, I was lucky enough to get off of work to attend. Here was my favorite dish from that event

2-6oz Smoked Chicken Breast, cut on the bias into 1″ slices

8ozs Andouille Sausage Link, cut on the bias into 1″ slices

1 cup julienne Red Bell Peppers

2 cups julienne Yellow Onions

2 tablespoons minceed Shallots

1 tablespoon minced Garlic

Salt and Pepper

2 tablespoons Worcestershire Sauce

2 tablespoons Cyrstal Hot Sauce

1 cup Chicken Stock

1 1/2 cups Heavy Cream

1/2 cup grated Parmesan Cheese

1 package prepared Cheese Tortelloni (serving 4 people), cooked

1/2 cup chopped Green Onions

In a medium saucepan, sauté the onions, peppers, shallots and garlic until tender in Olive Oil. Add the chicken stock and cream and reduce until the sauce is slightly thick. Add the chicken and Andouille slices and 1/4 cup of the Parmesan cheese. Cook for 3 minutes. Season with salt and pepper to taste. Add the cooked tortelloni. Garnish with remaining Parmesan cheese and chopped green onions.


Feb 142013

Today is Valentine’s Day. When I think about dessert for a Valentine dinner, the first thing I think of is White Chocolate.  I have never had a White Chocolate dessert that I did not like. In the past, I have posted White Chocolate Mousse, White Chocolate Creme Brulee and White Chocolate Bread Pudding. So for this year, here is a White Chocolate Cheesecake with Strawberry Sauce. Happy Valentine’s Day.


7 whole cinnamon Graham Crackers, crushed

1/4 cup Sugar

1/3 cup Butter, melted


4 packages (8 ounces each) Cream Cheese, softened

1/2 cup plus 2 tablespoons Sugar

1 tablespoon all-purpose Flour

1 teaspoon Vanilla Extract

4 Eggs, lightly beaten

2 Egg Yolks, lightly beaten

8 ounces White Baking Chocolate, melted and cooled


1/2 cup Sugar

2 tablespoons Cornstarch

1/2 cup Water

1-1/2 cups chopped fresh Strawberries

Red Food Coloring, optional

Melted white chocolate


In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers. 

Yield: 12 servings.


Feb 112013

Tomorrow is Mardi Gras. In other country’s such as Canada and the United Kingdon, it is also known as Shrove Tuesday or Pancake Tuesday.  This is the day before Ash Wednesday, which starts the Lenten Season. Pancakes were made on this day to use up rich foods such as eggs, milk and sugar, before the fasting season of the 40 days of Lent. So in that tradition, here is a dish that uses one of Louisiana’s top ingredients, Sweet Potatoes.

1 1/2 cups sifted all-purpose Flour

3 1/2 teaspoons Baking Powder

1 teaspoon Salt

1/2 teaspoon ground Nutmeg

1 1/4 cups mashed cooked Sweet Potatoes

2 Eggs, beaten

1 1/2 cups Milk

1/4 cup Butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes.


Feb 072013

While looking for crawfish recipes, I stumbled across this one. Marcelle Bienvenu is known as the Queen of Cajun Cooking. Most New Orleanians have a copy of her book, Who’s your Mama, Are you Catholic, and Can you make a Roux. I was fortunate to receive a copy of this great book for a wedding shower gift. Her other books are Who’s your Mama, Are you Catholic, and Can you make a Roux Book 2, Cajun Cooking for Beginners, Stir the Pot: the History of Cajun Cuisine, and her latest, No Boloney on my Boat. She has also collaborated with Emeril on a few of his books. A weekly column from Marcelle appears in the Times Picayune Newspaper. This recipe is a great twist on Crawfish Bread.

2 large Eggs

1 teaspoon Salt

1 teaspoon Baking Soda

1 cup chopped yellow Onions

½ cup Vegetable Oil

1 cup yellow Cornmeal

1 cup shredded mild Cheddar cheese ¼ cup chopped pickled jalapenos

1 cup cream-style Corn

1 pound peeled Crawfish tails, coarsely chopped

Preheat the oven to 375 ̊F. Lightly grease an 8×10-inch baking pan. Combine all the ingredients together in a large bowl. Pour the mixture into the prepared pan and bake until lightly browned, about 30 minutes. Remove from the oven and let sit for several minutes before cutting into squares to serve.


Feb 042013

Gary Darling, Hans Limburg and Greg Reggio are know as the Taste Buds. Together they have developed Semolina’s restaurant as well as Zea’ Rotisserie.  This recipe is taken from Kit Wohl’s New Orleans Classic Seafood.

How much is there to say about three indentured chefs who were hanging out on a beach in Hawaii, cooking for a celebrity event, and said the heck with working back home in the corporate kitchen.

“We’re serfs,” said Gary. “No, we’re surfing,” corrected Greg. “That’s the point,” explained Hans. “Enough suits in our lives. We quit,” they agreed.
They named themselves the Taste Buds, and the trio went on to max out their credit cards and wield a hammer. That was while they were testing new dishes in their kitchens at home.
Gary Darling, Hans Limburg and Greg Reggio developed Semolina, which took off like crazy. They devised outrageous dishes to match their personalities; prepared à la minute – at the last minute.
Semolina became so popular that the restaurant grew to several locations. Then they created Zea Rotisserie, another exciting restaurant that continues to expand. Now Semolina has evolved to embrace Bistro Italia, incorporating Mediterranean style dishes and other culinary escapades.
Will they ever stop? Probably not. Failure is easy; success is demanding. For the Taste Buds, their corporate success might qualify them for suits, which is OK, as long as it’s bathing suits. The beach is a long way, but not that long.

The Taste Buds named this dish after Lionel Robin, a chef friend who serves up some of the best crawfish dishes in southeast Louisiana from Henderson, La., just east of Breaux Bridge. His name is pronounced Roban, but naming a crawfish dish after him was a challenge since no one would know how to say it correctly–hence the creative spelling of his name as it is said, not read.

Makes 6 servings

Crawfish Roban:

1/4 cup unsalted butter
1 pound Louisiana crawfish tails, fresh or frozen
2 cups Roban sauce
1 1/2 pounds pasta shells, medium sized, cooked
1/4 cup green onions, finely chopped

Roban Sauce:

1/4 cup unsalted butter
1/4 cup garlic, minced
1 cup green onions, finely chopped
1 quart  heavy whipping cream
1 tablespoon Chef Paul’s blackened redfish seasoning
to taste  salt and white pepper

Melt butter in a 12 inch or larger heavy-bottomed saucepan. Add the garlic and green onions and cook over a medium fire until the garlic releases its flavor, about 3 minutes.

Pour in the heavy cream, reduce the heat, and cook over low heat. The sauce will be very thin until the mixture is reduced by nearly one-half. Stir the sauce often and do not allow the mixture to stick. The sauce is reduced to the proper consistency when it is thick enough to heavily coat the back of the sppom, about 20-30 minutes.

When sauce is ready, add the blackened redifsh seasoning and adjust with salt and pepper to taste.

Reduce the heat. Drain any liquid from the crawfish tails and add tails to the saucepan. Simmer over low heat, about 5 minutes.

Remove the sauce from the heat and pour over cooked pasta. Toss to completely coat the pasta with the sauce. Taste and add salt and pepper as desired. Garnish with finely chopped green onions. Serve immediately.