Jul 292013

Here is the daily recipe sent to me from the Food Network. I could not wait to pass it on because it contains one of my favorite ingredients, Peanut Butter. I can picture my family now whipping up a batch for tonight.

1 (18-ounce) jar creamy Peanut Butter

2 1/2 cups Confectioners’ Sugar

1 teaspoon Vanilla Extract

8 ounces semi-sweet Chocolate, chopped


Using an electric mixer or a whisk, beat the peanut butter and confectioners’ sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook’s Note: If it’s a hot and humid day outside dust your hands with confectioners’ sugar before rolling the balls. This will make it less sticky.


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Jul 252013


Here is another recipe from my collection of Brennan’s Dessert plates. This is Crepes Suzette without the crepe. It is served over ice cream. It is also a Flambé dessert. It is great to cook for a group, just be careful when you ignite it.

1/2 cup Butter

1 cup Sugar

Juice and Peel of one Orange

Juice and Peel of one Lemon

1/4 cup Grand Marnier

1/4 cup Cointreau

3 cups fresh Strawberries, halved

1/3 cup Cognac

8 scoops Vanilla Ice Cream

Prepare sauce by melting butter in a Flambé pan (wide and shallow) over an alcohol burner or stove. Blend sugar until smooth. Add juices and peels, stirring until the ingredients are blended. Cook 3-4 minutes. Remove peelings and add Grand Marnier, Cointreau and strawberries. Cook strawberries until soft. Add Cognac and allow mixture to become very hot. To ignite, tip the pan toward flame or light it. Allow the sauce to flame and tip pan with a rolling motion to prolong flaming. Serve by ladling strawberries and sauce over ice cream.


Jul 222013

Here is a recipe from Brennan’s that was demonstrated by Chef Mike Roussel at the 1996 Chef’s Charity for Children. It is the main component in the Eggs Owen. This hash is made with beef tenderloin, the part of the cow that Filet Mignon comes from. This is a great dish even without the eggs.

1 large Idaho Potato

1/4 cup (1/2 stick) Butter

1 pound Beef Tenderloin, diced small (Beef tips can be substituted)

1/2 cup Onions, finely chopped

1/2 cup Celery, finely chopped

1/2 cup Grenn Bell Pepper, finely chopped

2 tablespoons Garlic, finely chopped

2 Bay Leaves

1 tablespoon Worcestershire Sauce

2 tablespoons all-purpose Flour

1/2 cup Scallions, finely chopped

Pinch of Cayenne pepper

Pinch of White Pepper

1 cup Beef Stock

1/4 cup fresh Parsley, finely chopped

Salt and Black Pepper

Peel and cube the potato. Fill a large saucepan with water and bring the liquid to a boil. Add the potatoes to the boiling water and cook until tender, about 15 minutes; do not overcook.

Melt the butter in a large skillet and brown the beef tenderloin over moderately high heat, about 3 to 4 minutes. Remove the meat from the pan with a slotted spoon and set aside. Add the onions to the skillet and cook for 2 minutes, then stir in the celery, bell pepper, garlic, and bay leaves. Cook the vegetables for 2 to 3 minutes until tender, then blend in the Worcestershire, flour, scallions, cayenne, and white pepper. Season with salt and pepper to taste. Whisk the beef stock into the mixture and return the diced meat to the pan. When the mixture comes to a boil, lower the heat and simmer about 10 minutes, until the liquid has reduced. Remove the bay leaves and fold in the diced potatoes and parsley.

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Jul 182013

This is a recipe that was created by the most recent executive chef of Brennan’s, Lazone Randolph. He has been the executive chef since 2005. He has worked under two great chefs, Paul Blange, who created Bananas Foster among many other dishes and Mike Roussel. This dish is a quick dish to prepare. Most home kitchens have all of the ingredients to recreate this dish. I have and it is a good one.

1 teaspoon Salt

1 1/2 teaspoons Chili Powder

1 1/2 teaspoons Onion Powder

2 teaspoons Garlic Powder

4 whole boneless, skinless Chicken Breast

1/4 cup (1/2 stick) Butter

1/2 cup Heavy Cream

In a small bowl, combine the salt, chili powder, onion powder, and garlic powder. Coat the chicken breast with the seasoning mixture.

Melt 2 tablespoons of the butter in a large saute pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter. When the butter is melted, transfer the chicken breast to 4 plates and top with the sauce.

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Jul 152013

I am happy to share another recipe from Brennan’s Restaurant. Everyone knows that the most famous dessert from Brennan’s is Bananas Foster. However, they did a nice variety of crepes for desserts. This is my favorite.

1 pound room temperature Cream Cheese

5 tablespoons Sour Cream

2 tablespoons Sugar

1 tablespoon Vanilla

16 crepes See Recipe 12/12/11

1/2 cup sliced Almonds

2 cups Hot Fudge Sauce

1/4 cup dark Creme de Cocoa

2 cups Whipped Cream

In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla. Beat the mixture until smooth. Place 3 tablespoons of the cream cheese filling on one end of each crepe: roll the crepes, then refrigerate them until serving.

Spread the alomnds on a baking sheet and toast in a preheated 300 degree oven for 5-8 minutes. Let cool.

Stir the Creme de Cocoa into the warm hot fudge sauce. Place 2 crepes on each plate and spoon the liqueur-flavored chocolate sauce over the crepes. Top with whipped cream and tosted almonds.

Hot Fudge Sauce

4 oz unsweetened Chocolate

2 tablespoons Butter

2/3 cups boiling Water

2 cups Sugar

1/4 cup light Corn Syrup

Combine the butter and chocolate in the top of a double boiler over simmering water. Cook the mixture, stirring, until the chocolate has melted, then blend in 2/3 cup boiling water. When the mixture is smooth, add the sugar and corn syrup. Place the pan over diredt heat and bring the sauce to a low boil. Cover the pan, reduce the heat to low, then simmer an additional 2 minutes.

Serve immediately, or cover and refrigerate. To reheat the hot fudge, warm it over low heat.

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Jul 112013

There has been no new news on the reopening of Brennan’s. So here is another recipe from that currently closed kitchen. Asparagus are starting to go out of season. So here is a recipe that uses great Blue crabmeat.

64 fresh asparagus spears

2 cups cold water

1/2 teaspoon salt

2 pounds lump crab meat, picked over to remove any shell and cartilage

1/4 cup (1/2 stick) butter

Mousseline Sauce (recipe below)

Freshly grated Parmesan cheese for sprinkling

Rinse asparagus spears thoroughly under cold running water, then trim stems so that spears are about 4 inches in length. Using a vegetable peeler or knife, scrape away tough skin from just below the asparagus tip to the base of stalk.

Place asparagus in a large sauté pan along with 2 cups cold water and the salt. Boil the spears gently over medium heat until tender, about 10 minutes, then remove from the pan and blot dry on paper towels. Place on a warm plate while cooking crabmeat.

Melt the butter in a large skillet. Add the crabmeat and sauté for several minutes until heated through. To serve, divide the spears between eight plates. Top with 1/2 cup of crabmeat, then cover with Mousseline Sauce. Sprinkle with Parmesan cheese and serve hot. Makes 8 servings

Preparation time: 20 minutes
Cooking time: 15 minutes



1/2 cup heavy cream

pinch of salt

pinch of white pepper

1 teaspoon chopped fresh parsley

1 tablespoon dry white wine

2 cups hollandaise sauce

In a medium bowl, combine the cream, salt, and pepper. Beat with a whisk until thick enough to form a ribbon trail, then add the parsley, wine and hollandaise sauce. Fold until thoroughly blended.

Makes 2 1/2 cups
Preparation time: 10 minutes


Jul 082013

Here is a recipe I created for Cannon’s Sugar Free (Sugar Buster) Menu. The Sugar Buster Diet was created by 4 New Orleans doctors. It was very popular in the 1990’s. You were not supposed to eat any sugar or carbs that turn to sugar. This sauce was served with Shrimp over whole wheat pasta. While there was no sugar, there is a lot of fat in this recipe.

½ pound Butter

1 tablespoon Fresh Garlic chopped

1½ cups Milk

1½ cups Heavy Cream

4½ cups Parmesan Cheese grated

1 tablespoon Black Pepper

In a large saucepan, sauté garlic in butter for 2 minutes. Add the

milk and heavy cream. Heat until the edges start to bubble. Slowly

add the Parmesan cheese and mix until well blended. Add the black

pepper and cook for 5 minutes.

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Jul 042013

This is a side dish that works great with BBQ ribs. It also taste

great on top of ice cream as a dessert. This is how this dish was used

at Cannon’s restaurant. It also makes a great

filling for a pecan apple pie.

4½ pounds Escalloped Apples thawed

1 tablespoon Cinnamon ground

8 tablespoons Butter

½ cup Pecan Pieces

1/8 teaspoon Nutmeg ground

Melt butter, and then add cinnamon and nutmeg. Add pecans and

stir. Evenly distribute butter mixture on top of apples and mix softly.

Warm apples before serving.

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Jul 012013

Brennan’s Restaurant is currently closed. Due to many issues, the restaurant was closed last Thursday. Check out this article by Tom Fitzmorris at www.nomenu.com/joomla1/. Here is a recipe from their website.

  • 1/2 cup (l stick) Butter
  • 1/2 cup white Onions
  • 1 cup fresh Mushrooms, sliced
  • 1/4 cup Garlic, finely chopped
  • 2 pounds Shrimp, peeled
  • 1 pound Andouille (or spicy) sausage
  • 1/2 cup Scallions (Green Onions), chopped
  • 1 tablespoon Parsley
  • 1/2 cup White wine
  • Salt to taste
  • Pepper to taste


Melt butter in a large skillet and sauté the onions several minutes until tender. Add mushrooms and garlic, and cook the mixture for 3 to 4 minutes. Stir in shrimp, Andouille sausage and scallions. Sauté for 4 minutes, and then add parsley and white wine. Reduce the heat and simmer briefly. Season with salt and pepper to taste.

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