May 312016

Here is a dish I threw together with the crawfish from the last boil. Etouffee means to smother. Most people think that tomato must be included in an etouffee. This recipe has none.


1 stick Butter

4 ounces Flour

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Bell Peppers, chopped

1 pound peeled crawfish tails

1/2 pound Andouille sausage, chopped

2 Bay Leaves

1 to 2 cups Seafood Stock

1 1/2 teaspoon Creole Seasoning

2 tablespoons Parsley, chopped

3 tablespoons Green Onions, chopped

Cooked White Rice

Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish, andouille and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes. Add the seafood stock to the crawfish mixture and season with creole seasoning. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes. Remove the bay leaves and serve over cooked white rice.



May 262016

Here is a twist on a traditional Key Lime pie. This easy pie is a great dessert to make ahead of time. It is perfect on a summer’s day.

3/4 cup Key Lime Juice

Zest of 1 Lime

3 ounces Tequila

10 Egg Yolks

1 cup Sugar

8 tablespoons (1 stick) Butter, chopped

1 Graham Cracker Pie Shell

Combine the lime juice, zest, tequila, egg yolks and sugar in a large stainless steel bowl. Incorporate well. Stir mixture in the top of a double boiler with a wire whisk until thickened. Add the chopped butter, stirring well. Pour into pie shell. Refrigerate until center is firm and well set.



May 232016

Most people don’t think of soup in May. However, we have been going thru an unusual cold span in Arkansas. So, I whipped up this soup using leftover garlic from a crawfish boil. Talk about good.

4 tablespoons Olive Oil

4 heads Garlic, peeled and minced

1 medium Onion, sliced

2 Bay Leaves

2 Sage Leaves

Creole Seasoning

2 quarts Chicken Stock

3 Basil Leaves, finely chopped

6 Egg Yolks

1 cup Heavy Cream

1 cup Croutons

1 cup Swiss Cheese, grated

Heat olive oil in a medium pot over high heat. Stir in the garlic. Add the onion, bay leaves, sage, Creole seasoning to taste and cook until the onion is golden brown. Stir constantly and reduce heat if needed. Add the chicken stock and basil. Bring to a boil and simmer for 45 minutes. Remove the bay and sage leaves. Beat the egg yolks in a large bowl and pour into the soup beating constantly. Add the cream and stir well. Pour the soup into 6 warm soup bowls. Top with croutons and sprinkle with grated cheese. Serve immediately.



May 192016

I have been on a dessert kick lately. I love a great Creme Brulée. I love the different texture contrast between the custard and the sugar crust. Here is a chocolate version.

6 Egg Yolks

3/4 cup granulated Sugar

1 quart Heavy CReam

6 ounces Chocolate, finely and evenly chopped

1 Vanilla Bean, seeds scraped

Combine yolks and sugar in a mixing bowl. Bring cream to simmer, add vanilla seeds and chocolate. Let rest in order for chocolate to melt. Add cooled cream mixture to sugar and yolk mixture and blend. Place in ramekins, in a water bath, in 350 degree oven for approximately 20 minutes, until set. Remove and chill. Before serving, sprinkle sugar on top and torch to caramelize. Serve.


May 162016

Here is a great appetizer for any gathering. They can be passed around at a cocktail party, or served as a plated dish. Everyone loves finger foods.

24 ounces Cream Cheese, softened

1/2 stick Butter, softened

2 teaspoons Granulated Garlic

2 teaspoons Granulated Onion

1 pound Crabmeat, picked thru for shells

1 teaspoon Liquid Crab Boil

1 package Egg Roll Wrappers

Preheat deep fryer  to 350 degrees.

In a large mixing bowl, combine the cream cheese and butter together. Add the garlic and onion and mix well. Stir in crabmeat and crab boil. Cut the egg roll wrappers into quarters. Place 1 heaping teaspoon of the crab mixture in the middle of each wrapper. Bring points of wrapper to center, moisten and pinch close. Fry until golden brown. Drain on paper towels before serving.


May 122016

Summer is just around the corner. Time for a refreshing dessert. Nothing is more refreshing than a Key Lime dessert. Here is a fancy one, served in wine glasses.

1 14-ounce can Sweetened Condensed Milk

4 egg Yolks

4 ounces Key Lime juice

8 ounces Pound Cake

1/2 cup Whipping Cream

1 teaspoon Powdered Sugar

6 whole Strawberries

1 Kiwi, peeled, sliced in 6 sliced

In a medium mixing bowl with an electric mixer, combine milk and egg yolks and blend at low speed. Slowly add lime juice and continue mixing until well blended. Slice pound cake into 1-inch slices and cut to fit inside of a white wine glass. Pour Key Lime filling over pound cake and refrigerate for at least 2 hours. Whip whipping cream with powdered sugar and top each wine glass. Garnish with a fresh strawberry and a slice of kiwi.


May 092016

Here is a recipe from the old Brennan’s that did not make it to the new one. When you look at the sauce, you wonder how did this end up in a fine dining restaurant. Make no mistake, it is a delicious dish.

8 4 to 5-ounce medallions of Veal, pounded thin

Salt and Pepper to taste

2 cups Italian Bread Crumbs

2 Eggs

1 cup Milk

Jason Sauce

3 cups Ketchup

1 1/2 cups Sour Cream

Juice from 1 Lemon

1/4 teaspoon White Pepper

1/2 teaspoon Salt

Beat egg thoroughly in a mixing bowl then add milk and mix. Sprinkle veal lightly with salt and pepper then dip into egg wash and place in breadcrumbs; cover well with the crumbs. Sauté veal in butter until golden brown. Place the finished pieces on a platter, then set the platter in a 175 degree oven to keep warm while you prepare the sauce.

Place ketchup in a saucepan over low heat.. Gradually blend in the sour cream. Add the remaining ingredients and heat, stirring frequently. To serve, place a portion of veal on a preheated plate and top with 1/4 cup of the sauce.



May 052016

Here is an elegant dessert to make ahead of time. You  have to be a trained chef to make this dish. It is easy but well worth the time that you need to make it.

1 cup Sugar

1 quart Heavy Cream

1 small Vanilla Bean, split

9 large Egg Yolks

Preheat oven to 325 degrees.

In a saucepan over low heat, combine the sugar, cream and vanilla bean, stirring until the sugar is dissolved. Remove from heat and remove vanilla bean. Lightly beat the egg yolks. While mixing, slowly add the warm cream to the egg yolks. Pour into 6 8-ounce ramekins and place them in a water bath. (Water should be only halfway up the ramekin). Cover the pan with foil and bake for about 35 to 40 minutes. Check the doneness by shaking the ramekins, which should not be loose in the center.


May 022016

We are starting to get close to the end of crawfish season. Here is a great pasta dish that keeps everyone wanting more. It is also great with shrimp

2 sticks Butter

1/2 cup All-purpose Flour

1/2 teaspoon Creole Seasoning

1 quart Milk

1/4 teaspoon crushed Red Pepper

1/4 teaspoon Garlic, minced

3 bunches Green Onions, chopped

2 teaspoons fresh Parsley, chopped

1 cup Tomatoes, chopped

1 1/2 pounds Crawfish Tails

1 pound Spaghetti, cooked al denté

Make the white sauce by melting 4 tablespoons ( 1/2 stick) butter over low heat in a 2-quart saucepan. Stir in the flour and Creole seasoning. Remove white sauce from the heat.

Bring the milk just to a boil and pour into the butter-flour mixture. Place over high heat, stirring constantly until it bubbles. Set aside.

In a 3 quart saucepan, melt the remaining butter. Sauté  the red pepper, garlic, onions, parsley and tomatoes. Simmer over medium heat for 5 minutes. Add half of the white sauce, stirring thoroughly. Add crawfish tails. Adjust the seasoning to taste. Add the rest of the white sauce and serve over freshly cooked pasta.