Nov 272013
 

Here is another recipe from my mother’s collection. It is and easy dish to make with leftover turkey from Thanksgiving. You will probably have plenty of leftover ingredients from the big turkey day.

2 cups Pepperidge Farms Stuffing

1 can Frnech Style Green Beans

1 can Cream of Mushroom Soup

2 cups Turkey, diced

1/2 cup Milk

2 teaspoons Butter

1/4 cup Hot Water

Salt and Pepper to taste

Arrange in casserole dish 2/3 cup dry stuffing, green beans, diced turkey, mushroom soup and milk. Mix together. Dot with butter. Add hot water, salt and pepper. Top with 1 1/3 cups of stuffing. Bake at 350 degrees for 25 minutes.

Enjoy!!!

Nov 252013
 

Thursday is Thanklsgiving. One of the best uses of leftover turkey is Turkey and Andouille Gumbo. The weather is perfect for this version of Cajun comfort food.  Make some for these cold winter days. Here is a recipe from Emeril.

  • 1 1/2 cups Flour
  • 1 1/2 cups Oil
  • 1 cup chopped Onions
  • 1/2 cup chopped Green Bell Pepper
  • 1/2 cup chopped Celery
  • 1 tablespoon chopped Garlic
  • 2 cups sliced Andouille Sausage
  • 2 quarts Stock
  • 2 Bay Leaves
  • Salt and Cayenne
  • Creole Spice
  • 2 cups shredded cooked Turkey Meat
  • Steamed Rice, for serving
  • Chopped Scallions, for garnish

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaves, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.

Enjoy!!!

Nov 212013
 

veal

 

This is one of my wife’s favorite meals. I am sure it will be on the menu shortly after she gets home.

This is a simple yet delicious dish. It is basically veal coated with
breadcrumbs and pan-fried. You can panée any meat with great
results. This dish became popular in New Orleans restaurants in the
late 1970’s. As easy as it is to prepare, I am sure the chefs were glad
it became popular.
8 3-ounce slices of Veal
½ cup Flour
1½ teaspoons Creole Seasoning Blend
2 Eggs beaten
¾ cup Seasoned Breadcrumbs
¾ cup grated Parmesan Cheese
Olive Oil
Fresh Parsley chopped
Pound the veal with a meat tenderizer between 2 pieces of plastic
wrap until each piece is doubled in size. Mix the flour and Creole
seasoning together. In another platter, mix the breadcrumbs and
Parmesan cheese together. Lightly dust the veal in the fl our. Dip
the veal in the egg, shaking off the excess. Dredge veal through the
breadcrumb mixture, shaking off the excess. Heat about ½ inch olive
oil in a heavy skillet over medium-high heat. It is hot enough when a
pinch of breadcrumbs fries quickly. Cook the veal, not crowding the
pan, for about 1½ minutes per side, or until golden brown. Remove
and drain on paper towels. Garnish with parsley when serving.

Enjoy!!!

Nov 182013
 

This dish, along with Shrimp Remoulade, is the two most popular

cold appetizers in New Orleans. These dishes was originally created

to take crabmeat that was close to going bad and make it taste good.

The word Ravigote means revived. Someone wondered how would

this dish taste using fresh crabmeat. Of course the dish tasted 100 %

better.

2 teaspoons Garlic minced

2 tablespoons fresh Parsley chopped

6 tablespoons Red Onions minced

2 tablespoons Capers chopped

1 teaspoon Creole Shake or other Creole Seasoning

2 tablespoons Lemon Juice

1 pound Lump Crabmeat, cleaned of shells

¼ cup Creole Mustard

¼ cup Mayonnaise

1 teaspoon Prepared Horseradish

12 thick slices of Tomatoes

Shredded Lettuce

In a mixing bowl, combine the garlic, parsley, onions, capers,

Creole Shake, and lemon juice. With a fork, mash and stir the

ingredients in the bottom of the bowl to allow the flavors to blossom.

Let sit for 2 minutes. Add the crabmeat, mustard, mayonnaise, and

horseradish. Toss gently but thoroughly. Refrigerate for at least 1 hour.

Top four small plates with shredded lettuce. Place three tomatoes in a

circle on each plate. Top with ¼ of the crabmeat mixture.

Enjoy!!!

Nov 072013
 

This is to honor my mother-in-law, Lorraine Anderson who passed away yesterday.

 

Lorraine is my mother-in-law. She likes this dish so much; it seems

like the only thing she wants me to cook for her. So to honor her, I

named the dish after her. This is a very special dish for me. It is the

dish that I cooked the first time my mother and mother-in-law met.

2 pounds medium Shrimp peeled and deveined

½ pound and 3 tablespoons Butter divided

2 tablespoons Seafood Seasoning Blend

1 tablespoon Garlic minced

2 cups Milk

2 cups Heavy Cream

2¼ cup Parmesan cheese grated

3 tablespoons Fresh Basil chopped

3 tablespoons Fresh Oregano chopped

2 tablespoons Fresh Parsley chopped

8 ounces of Cooked Spaghetti cooked al dente

Sprinkle shrimp with Seafood seasoning and sauté in 3 tablespoons

of butter until the shrimp start to turn pink. In a large saucepan over

medium heat, sauté garlic in ½ pound butter for 3 minutes or golden

brown. Add the milk and heavy cream. Heat until the edges start to

bubble. Slowly add Parmesan cheese and mix until well blended. Add

shrimp, basil, oregano, and parsley to sauce. Cook for 10 minutes.

Serve over spaghetti.

RIP Mrs. Lorraine

Enjoy!!!

Nov 042013
 

Louis Armstrong is one of New Orleans most famous natives. He was so tied to New Orleans that all of his written letters were signed Red Beans and Ricefully Yours. The other day, a friend of mine, Jimmy Bassford,  copied me in a Facebook Post with the Red Beans and Rice recipe from Louis & Lucille Armstrong titled, Pops Favorite Dish. The one thing I see differently from this recipe is the use of tomato sauce. Also, for the rice it calls for 2 cups water for 2 cups rice. In the directions, they say to use 1 1/2 cups water to 1 cup rice. So, here is the recipe

Pops Favorite Dish

Creole Red Beans (Kidney) and Rice

1 lb Kidney Beans

1/2 lb Salt Pork (Strip of lean, strip of fat) (Slab Bacon may be used if preferred)

1 small can of Tomato Sauce (if desired)

6 small Ham Hocks or one smoked Pork Butt

2 Onions diced

1/4 Green (Bell) Pepper

5 tiny or 2 medium dried Peppers

1 clove Garlic, chopped

Salt to taste

Wash beans thoroughly, then soak over night in cold water. Be sure to cover beans. To Cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook one and one-half hours. Add diced onion, bell peppers, garlic, dried peppers , and salt. Cook three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and meat should always be just covered with water (juice), never dry. This serves 6 or more persons.

To prepare with Ham Hocks or Pork Butts… Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook 4 and one-half hours. Add water when necessary.

Suggestions

For non pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tounge may be used instead of ham hocks or butts.

Rice

2 cups White Rice

2 cups Water

One teaspoon of Salt

One Pot with Cover

Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy. To insure grainy rice, always use one and one-half cups water to one cup rice.

To Serve

On dinner plate–Rice then beans, either over rice or besides rice as preferred.

Enjoy!!!