Apr 292016

Here is a great Creole Italian chicken dish. It is light and refreshing. This is excellent with a side of pasta.

4 boneless, skinless Chicken Breast

2 ounces Olive Oil

1 medium Onion, sliced

1 16-ounce can Artichoke Hearts, drained

3 cups Chicken Stock

1/4 teaspoon fresh Basil, chopped

1/4 teaspoon fresh Oregano, chopped

1 cup Milk

2 Eggs

1 cup Flour

Creole Seasoning

Beat together eggs and milk. Season flour with Creole seasoning. Dip each breast into egg wash and let drain. Dredge breast in flour and shake off excess. Heat olive oil over medium heat. Cook chicken until coating is golden brown. Remove from pan and keep warm. Add onions and artichokes to pan. Sauté lightly until onions are translucent. Add the chicken stock to the vegetables and simmer for about 10 minutes on low heat or until the stock has reduced by 2/3rds. Add basil and oregano to the sauce then season with creole seasoning. Place a breast in a place and ladle the sauce over each. Serve.


Apr 252016

This is nothing like a Cafe du Monde Beignet. These little fried nuggets have the great taste of Gulf Shrimp. They are served with a sauce to dip them in. My first choice would be a Remoulade sauce.

2 cups Flour

2 teaspoons Baking Powder

1/2 teaspoon ground Ginger

1/4 cup Pimentos, diced

1 tablespoon Garlic, minced

1 teaspoon Creole Seasoning

4 Green Onions, chopped

1 1/2 cups cooked Gulf Shrimp, peeled and deveined

3 tablespoons fresh Parsley, chopped

3 dashes Hot Sauce


Preheat deep fryer to 350 degrees.

Mix dry ingredients together. Add other ingredients except water and hot sauce. Mix well. Add water and hot sauce, but just enough to form a loose dough, Set aside 15 minutes to rest.

To Fry.

Spoon in dough, golf ball size, into the oil. Cook until golden brown. Drain on paper towels and serve warm.


Apr 212016

The most popular pie that I make is a pecan pie. I seem to make it for most family get togethers. Since I make it often, I like to switch up the recipes. Here is a recent creation.

3 ounces Chocolate Chips

1 9-inch Pie Crust

3 large Eggs

1 cup packed Dark Brown Sugar

1 cup Light Corn Syrup

1 teaspoon Vanilla

1/8 teaspoon Salt

1 cup Pecans, coarsely chopped

1 tablespoon Bourbon

Preheat oven to 350 degrees and prebake pie shell for 7 minutes. Remove from oven and sprinkle chocolate chips in the shell. In a medium bowl, beat eggs until frothy. Add the rest of the ingredients and mix well. Pour filling into the shell and bake for 40-45 minutes.



Apr 182016

Here is a great dish for crawfish tails. I think that pasta is probably the best accompaniment to the mudbugs. Of course, being Italian might color my judgement.

1/2 cup Butter

1/4 cup Olive Oil

1 clove Garlic, crushed

1 cup fresh Mushrooms, sliced

1 pound Crawfish Tails

1/2 cup Green Onions, chopped

1/4 cup fresh Parsley, chopped

1/3 cup freshly grated Parmesan Cheese

1 cup Heavy Cream

Creole Seasoning to taste

8 ounces Linguini, cooked al dente

Melt butter with olive oil in a large skillet. Sauté garlic and mushrooms until mushrooms are tender. Add crawfish tails and green onions. Cook for 5 minutes over low heat. Stir in chopped parsley. Sprinkle with Parmesan cheese and add heavy cream.  Simmer for 5 minutes. Add Creole seasoning to taste. Toss linguini with sauce and serve.



Apr 142016

With the weather starting to turn warm, I thought that a cold dessert would hit the spot. This recipe is from the closed Bella Luna restaurant. Chocolate and mint make a great pairing and is refreshing after a meal.

10 Egg Yolks

2 Eggs

1 1/2 cups Powdered Sugar

1/2 cup Peppermint Schnapps

3 tablespoons fresh Mint, chopped

1/2 cup Chocolate shavings

1 quart Whipped Cream

Whisk together the egg yolks, eggs and powdered sugar over a double boiler. Then sit it on a bed of ice and whisk until it is cooled. After the mixture is cool, add the schnapps, mint and chocolate. Then fold in the whipped cream. Place the mixture in a mold and place in the freezer. Serve frozen.


Apr 112016

One of my favorite dishes is Crabmeat au Gratin. So I figured why not switch the crabmeat with crawfish. I thougt it was a great success. Tell me what you think.


1/2 cup Butter

1/2 cup Flour

2 cups Heavy Cream

1 1/2 pound Crawfish Tails

1/2 teaspoon Salt

1/2 teaspoon White Pepper

1 1/2 teaspoons Cayenne

2 cups sharp Cheddar Cheese

Preheat oven to 350 degrees.

In a skillet, melt butter and blend in flour to make a roux. Gradually add cream, stirring constantly, until mixture thickens. Add crawfish, salt, pepper, and cayenne. Heat thoroughly. Spoon mixture into a 2 quart casserole dish. Top with cheese and bake 20 minutes.


Apr 072016

Here is a version of one of the most common Jambalaya’s, Chicken and Andouille Jamlayala. Chef Besh’s recipe calls for his Go-To Chicken Stock. I will not repeat that recipe for use. You can use any chicken stock.

1 pound Andouille or other smoked sausage, chopped

1 pound fresh Pork Sausage, removed from casings

1/2 cup Bacon Fat or Oil

8 skinless boneless Chicken Thighs, roughly cut into cubes

Salt and Pepper

2 large Onions, chopped

1 Bell Pepper, seeded and chopped

1 stalk Celery with leaves, chopped

4 cloves Garlic, minced

4 cups White Rice

1 tablespoon Smoked Paprika

1 teaspoon Cayenne

1 teaspoon dried Thyme

1 Bay Leaf

1 cup canned Crushed Tomatoes

6 cups Go-To Chicken Stock

Big Dash Tabasco

Big Dash Worcestershire Sauce

4 Green Onions, chopped

Heat a very big. heavy-bottomed pot over high heat, then reduce the heat to medium. (This lets the pot heat uniformly, preventing hot spots that are likely to burn.) Brown the andouille and pork sausage in the bacon fat, stirring slowly with a long wooden spoon to build color. While the sausage is browning, season the chicken thighs with salt and pepper. Add the chicken to the pot (That dark meat is so flavorful!), stir, and cook until the chicken turns golden brown, about 5 minutes.

Once the chicken has browned, add the onions and let them caramelize for about 15 minutes to build more flavor. I add the bell peppers late, to save as much color as I can. Add the celery (I always use the leaves, too) and garlic and cook for about 5 minutes, stirring occasionally so that everything cooks evenly.

Next add the rice, paprika, cayenne, thyme, bay leaf, 2 tablespoons salt and 1 tablespoon pepper to the pot and cook, stirring often, for about 3 minutes. Increase the heat to high and add the tomatoes, stock, Tabasco, and Worcestershire. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

Fold in green onions. Cover again, turn off heat, and let the rice steam in the hot pot for another 10 minutes. Fluff the jambalaya with a fork and serve.


Apr 042016

I love when I get to talk to a new acquaintance about cooking. My wife just had  hip replacement surgery and had a nurse from Home Health Care stop by to check on her. Naturally, the talk turned to food. AJ said that she liked to cook. When I asked her what did she like to eat, the first word out of her mouth  was rice. So, are there any Creole and Cajun dishes that use rice? Of course, there are.  This week, I will be featuring two rice recipes from Besh Big Easy. The first one is a fancy version of Dirty Rice.


1/4 cup Olive Oil

Big handful Wild Mushrooms, chopped

Salt and Pepper

1 pound Smoked Sausage, chopped

2 cloves Garlic, thinly sliced

2-3 cups Cooked Rice

1 cup Green Peas, fresh or frozen

1 pound Crabmeat

2 Green Onions, chopped


Heat the oil in a large skillet over high heat. Add the wild mushrooms and cook until browned. Add salt and pepper. Lower the heat to medium-high and add the smoked sausage, then add the garlic and sweat until translucent. Stir in the rice, then the green peas and crabmeat and stir until warmed through. Stir in the green onions and season with Tabasco and more salt and pepper.