Oct 302014

Today is the second time my Seafood Stuffed Mirlitons have been featured on the Louisiana Kitchen and Culture Weekly Newsletter. So I thought I would post it here.

  • 8 mirlitons, medium size
  • 1 1/2 lbs shrimp, peeled, deveined and diced
  • 1/4 lb ham, diced
  • 1/2 lb crabmeat
  • 1 3/4 cups onion, minced
  • 1/3 cup fresh parsley, minced
  • 1/3 cup bell peppers, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 2 eggs, beaten
  • 2 sticks butter
  • 2 cups seasoned bread crumbs
Seafood Stuffed Mirlitons



Preheat oven to 350˚F.

Place the mirlitons in a large saucepan. Cover with water, bring to a boil and cook for 15 minutes. Remove mirlitons from the water and allow them to cool on a platter until easy to handle. Cut the mirlitons in half, then remove the pit and scoop out all the meat. Reserve the shells and set the meat aside. In a skillet over medium heat sauté onions, parsley, bell pepper, garlic, thyme and bay leaves in 1 1/4 stick of butter for 10 minutes. Add the shrimp, ham, crabmeat, Creole seasoning and mirliton meat. Stir occasionally and allow to cook for 30 minutes.

Remove from the heat and vigorously stir in the beaten egg. Add enough bread crumbs to bind it all together.

Divide the stuffing among the mirliton halves, sprinkle the remaining bread crumbs on top and use the remaining 3/4 stick of butter to dot the top of each. Bake until the crust is golden brown, about 15 minutes.

Serve while hot.


Oct 272014

Here is another recipe from the late Frank Davis.

Arguably an Amish recipe, buttermilk pie surprises almost everyone who cuts a slice of it and settles down to it for dessert. Creamy, sweet, and somewhat toasty, it goes great after almost any entree from beef to pork to chicken to seafood. And the best part is. . .it’s not all that difficult to make!


1/2 cup unsalted Butter, melted

1-1/2 cups granulated Sugar

3 whole Eggs, well beaten

1 teaspoon pure Vanilla

3 tablespoons All-purpose Flour

1 pinch Salt

1 cup Buttermilk at room temperature

1 deep dish Pie Shell

Start off by preheating the oven to 400 degrees. If you have convection heat, use it for this pie to toast up the top (and make sure the rack is in the center of your oven).

Now while waiting for the temperature to reach the proper degree, beat the melted butter and the granulated sugar together until it turns a pale yellow. Then drop in the eggs and beat them into the butter and sugar. When they’re incorporated, whisk in the vanilla until it, too, becomes uniformly mixed into the batter. At this point it’s time to combine the flour and the salt in a separate bowl and sift it gradually into the mixture, alternating it with the buttermilk. Then beat everything together once more until velvety smooth. All that’s left is to pour the fully blended batter into a 9-inch deep-dish pie crust and bake the resultant pie at 400 degrees for 10 minutes. Then. . .reduce the heat to 350 degrees and bake for 50-60 minutes more. When it’s done, the pie will turn a rich golden brown, toasted in the style of a Creme Brulee. It’s done to perfection when a knife inserted into the center comes out clean.

Chef’s hint: Allow the pie to cool to ‘warm’ before slicing it. And for the best flavor, serve it while it’s still slightly warm. By the way, this pie ‘is’ sweet…but if you want to reduce the sweetness somewhat, eliminate only about a half-cup of sugar, otherwise it won’t rise and take shape.


Oct 132014

Cornbread is a very popular dish here in Arkansas. It is found on most dinner tables. Here is a Cajun twist on this Arkansas staple.

2 tablespoons unsalted Butter

1/2 pound large fresh Shrimp, peeled and deveined

2 cloves Garlic, minced

2 1/4 teaspoons Salt, divded

1/8 teaspoon ground Black Pepper

2 tablespoons finely chopped Chives

1 teaspoon Cajun Seasoning

1/4 cup All-Purpose Flour

1/2 cup Yellow Corn Flour

1/2 cup Yellow Cornmeal

2 tablespoons Sugar

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 Jalapeno Pepper, seeded and finely diced

2 large Eggs

3/4 cup whole Buttermilk, well-shaken

2 tablespoons melted unsalted Butter, slightly cooled

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick baking spray with flour, and set aside.

In a large skillet, melt butter over medium-high heat. Add shrimp, and cook 2 to 3 minutes on each side; add garlic, 1/4 teaspoon salt, and pepper, and cook 1 minute more. Chop shrimp, and place in a bowl.. Add chives and Cajun Seasoning. Refrigerate 20 minutes, or up to 2 days.

In a large bowl, whisk together flours, sugar, baking powder, baking salt, jalapeno, and remaining 2 teaspoons salt. In a small bowl, whisk eggs until frothy, about 30 seconds. Add buttermilk and melted butter, and combine. Add egg mixture to the flour mixture, and whisk until just combined.

Divide batter among muffin cups, starting with 1/4 cup batter per cup. Place 1 tablespoon shrimp mixture in center of each corn muffin. Bake 10 to 12 minutes and remove from oven. Shrimp mixture should have sunk into the batter. Add 1 tablespoon and bake until toothpick inserted in center comes out clean and edges of corn muffin are golden brown, 2 to 4 minutes. Let cool in muffin tin 10 minutes, then carefully remove corn muffins from pan and serve immediately.

Makes 12 muffins.