Mar 282013

Sunday is Easter. A great way to celebrate Easter is with a Leg of Lamb. This recipe is from my cookbook.

Whenever I think of lamb, I think of my grandma, Ole. My mother’s

mother would occasionally cook leg of lamb. She would always invite

me to eat with her, because she knew I loved to eat lamb. This recipe

is as close to hers as I can remember. I consider myself lucky to have

been surrounded by many wonderful cooks.

1 whole Leg of Lamb about 6-9 pounds

20 cloves Garlic large ones cut in half lengthwise

Fresh Rosemary

Fresh Thyme

Creole Seasoning

Olive Oil

Red Wine


Prepare leg by removing most of the visible fat. Cut slits into the

top portion of the roast with a small sharp knife. Insert garlic clove

into each slit and push down with finger until it is no longer visible.

Rub the herbs and Creole seasoning all over the surface. Do the same

with olive oil. Splash with wine and rub again. Cover and let meat

marinate for at least 3 hours or overnight in the refrigerator. Remove

from refrigerator 1 hour before roasting.


Preheat oven to 450 degrees. Place the lamb leg in a shallow

roasting pan. Roast for 10-15 minutes for initial searing, and then

reduce the temperature to 350 degrees. Continue roasting for 8

minutes per pound for rare, 10 minutes per pound for medium, or 18

minutes per pound for well done. Baste occasionally with pan juices.

Remove roast from oven when done. Tent with aluminum foil and let

rest 10-20 minutes before carving. Meanwhile, reduce the liquids in

the pan and deglaze to get all the bits off the bottom of the pan. Add

wine or water if necessary.

Mar 252013

I have just spend a week eating my way thru New Orleans.  One night my wife, mother-in-law and I ate at Cafe 615 Home of Da Wabbit. The dish I had there was a Mahi Mahi with Crabmeat in a White Wine Buerre Blanc Sauce. It was one of the best dishes that I ate on this trip. While eating, I could not help but think it would have been better if the Crabmeat was cooked in a Meuniere Sauce. So, here is my version of this dish.

4 8oz Mahi Mahi Fillet

Grill or pan sauté the Mahi Mahi

Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

1 pound Lump Crabmeat, picked thru for shells

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides. Add the crabmeat and heat until warmed.

Top Mahi Mahi with Crabmeat and serve.


Mar 212013

Today is my last day of my vacation in New Orleans. I have spent 7 days eating as much food as I can. This recipe is a dish that you would find on almost all of the restaurant menu’s of the 1970s. Most people eat at Brennan’s for brunch. For those who eat dinner at Brennan’s, they get to see the full range of this kitchen. So next time when you want to eat at Brennan’s, skip brunch and make a reservation for dinner.

4 Trout fillets, 6 to 8 ounces each

1 large Egg

1/4 cup Milk

All Purpose Flower for dredging

1 cup Almonds, finely chopped

1/2 cup (1 stick) plus 2 tablespoons Butter

juice of two Lemons

3 tablespoons Worcestershire Sauce

1 tablespoon fresh Parsley Salt and Black Pepper

Season the trout fillets on both sides with salt and pepper in a shallow bowl or pan. Beat the egg with the milk. Dredge the fish in the flour, then dip in the egg wash. Coat each fitted with chopped almonds. Melt ½ cup butter in a large skillet and cook the fish about 4 minutes per side over medium heat until golden brown. Transfer the fillets to a platter and place in a warm oven while preparing the sauce To the skillet, add the lemon juice, Worcestershire, parsley and remaining 2-tablespoon butter. Warm the sauce over low heat and pour over trout.


Mar 182013

While this dish is neither Creole or Cajun, it is definately a New Orleans dish. This past Saturday, I marched in the Irish Channel St. Patrick’s parade. It is a wonderful day that I spend with my brothers. While Centola is Italian, my grandmother’s maiden name was Murphy. This dish is a must eat on St. Pat’s day.

4 lb Corned Brisket of Beef

3 large Carrots, cut into large chunks

6 to 8 small Onions

1 teaspoon Dry English Mustard

Large sprig fresh Thyme and some Parsley Stalks, tied together

1 Cabbage

Salt and freshly ground Pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.



Mar 142013

Catfish is very popular here in Arkansas. This dish from Cannon’s

restaurant fits in well here. With crawfish tails available in most

groceries, you will not have a problem finding all the ingredients

needed for preparation. Although there are three separate recipes used

in this dish, it is a very easy dish to recreate. I make a big batch of

Seafood Breading and keep it in an airtight container to use, as I need


4- 6ounce Catfish Fillets

Crawfish Sauce (See recipe posted 2/12/11)

Egg Wash


Seafood Breading


Fresh Parsley chopped


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.

Preheat deep fryer to 350 degrees. Prepare crawfish sauce and keep

it warm. Dip catfish into egg wash, then coat with seafood breading.

Shake off the excess breading and fry for 5 minutes or until

fish is done. Drain on paper towels and place one

fillet on each serving plate. Top with crawfish sauce and sprinkle with parsley.


Mar 112013

Two of my favorite ingredients are crawfish and tasso. So using crawfish left over from a boil, I put this dish together. Make sure to add the crawfish after the rice has cooked. Since the crawfish are already cooked, letting them cook with the rice will cause the crawfish to overcook. Feel free to add whatever other meats you wish.

3 tablespoons Vegetable Oil

1 lb Tasso, diced

2 cups Onions, chopped

1/2 cup Celery, chopped

1 cup Red Bell Pepper, chopped

11/2 tablespoons Garlic, minced

1 (15 oz) can Diced Tomatoes

2 cups White Rice

6 cups Chicken Stock or Broth

4 Bay Leaves

1 tablespoon Worcestershire Sauce

2 teaspoons Creole Seasoning Blend

2 lbs Louisiana Crawfish Tails

1 cup Green Onions, sliced

Salt, Black Pepper and Hot Sauce to taste

Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole seasoning Blend. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.



Mar 072013

Chef John Folse is a leading authority on Cajun and Creole cuisine and culture. He has authored the following books, The evolution of Cajun and Creole Cuisine, The Encyclopedia of Cajun and Creole Cuisine and After the Hunt among others. The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana, opened in October 1994 and is dedicated to the preservation of Louisiana’s rich culinary and cultural heritage.

Crawfish Bread is probably the most popular dish served at the Jazz and Heritage Festival. It is an easy dish to make.

2 cups peeled Crawfish tails
1 loaf French Bread
1/2 stick Butter
1/2 cup diced Onions
1/2 cup diced Celery
1/4 cup diced Red Bell Peppers
1 tbsp minced Garlic
1/2 tsp Dry Mustard
1/2 cup Mayonnaise
1/3 cup Mozzarella Cheese
1/3 cup Cheddar cheesec

Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20–30 minutes. Cut bread into slices and serve hot.


Mar 042013

It is still a little chilly here in Arkansas. That does not stop me from having a crawfish boil. So, I am always trying to come up with new ideas to use the leftover crawfish. Here is a recipe that not only uses the remianinig crawfish, but also leftover corn and potatoes. Try it after your next crawfish boil.

4 tablespoons Butter

4 tablespoons Flour

6 cups Crawfish Stock (You can sub Chicken Stock or Broth)

2 pounds Crawfish Tails, peeled

2 petit ears Corn, cut off the cob

4 New Potatoes

1 cup Half-and-Half

Creole Seasoning to taste

In a soup pot, sauté the flour in butter, but do not brown it (about 4 minutes). Pour the stock in all at once, stirring with a whisk until blended. Bring to a simmer. Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer. Use a stick blender to blend a soup until it is mostly smooth. If you don’t have a stick blended, you can use a blender, blending in batches. Add the half and half  and the remaining crawfish and corn. Stir well while heating for 5 minutes more. Serve.