Jun 302016

Here is a dessert that is uniquely Louisiana. I only use Steen’s Cane Syrup. Before I take a trip to New Orleans, I always check to see how much I have on hand. I am never without it.

2 sticks Butter

1 cup Cane Syrup

3 large Eggs

3 cups Cake Flour,

Pinch of Salt

1 tablespoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Allspice

1/2 cup Raisins

Whipped Cream

Preheat oven to 375 degrees.

Lightly grease a 9-inch square baking pan. In the bowl of an electric mixer, cream the butter until light and fluffy. Beat in the cane syrup. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking powder. Add the dry ingredients to the syrup mixture. Add the cinnamon and allspice. Fold in the raisins and pour the mixture into the prepared pan. Bake for about 40 minutes, until a cake tester inserted into the center of the cake comes out clean. After it has cooled, cut into squared and served topped with whipped cream.


Jun 272016

Quite often on cooking shows you see the use of quail eggs. These small eggs, when fried, are a great addition to a dish. I prefer eating the quail itself. It is a great substitute for a Cornish hen.

2 tablespoons Creole Seasoning

8 Quail, cleaned

Salt and Pepper to taste

1/3 cup Olive Oil

1/3 cup All-purpose Flour

2 cups Onions, chopped

1 cup Bell Pepper, chopped

1/2 cup Celery, chopped

1/2 cup Dry White Wine

1/2 teaspoon Worcestershire Sauce

1 tablespoon Garlic, chopped

2 cups Chicken Stock

Hot Rice for serving

Season the quail with salt and pepper. In a large heavy skillet, heat the oil over medium heat and brown the quail. Remove the quail and set aside. Add the flour and stir the mixture until a dark brown roux is formed. Add the onions, bell pepper and celery and cook until tender. Add the wine, Worcestershire sauce, garlic and Creole Seasoning and continue to cook for another minute. Add the chicken stock and continue to cook, stirring occasionally. Add the quail to the pan, reduce the heat to a simmer and cook for about 45 minutes, stirring occasionally. Serve over hot rice.


Jun 232016

Pralines are as indigenous to Louisiana as gumbo is to bayou country. Cheesecake is one of my favorite desserts. Here is a combination of the two.

For Crust

1-1/2 cups Graham Cracker Crumbs

1/4 cup Sugar

4 tablespoons melted Butter

Combine cracker crumbs and sugar. drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a ten inch round springform pan. Place the pan in the refrigerator for fifteen minutes or until crust is firm to the touch.

For Cheesecake

1-1/2 pounds Cream Cheese

1/4 cup Heavy Whipping Cream

4 medium Eggs

1 cup Sugar

1/2 teaspoon Praline Extract

1 ounce Praline Liqueur

1 teaspoon Vanilla

1/2 cup chopped Pecans

Preheat oven to 300 degrees.

In a large mixing bowl, combine softened cream cheese and heavy whipping cream. Blend well to remove all lumps from the cream cheese. This can be done in a blender or with a hand held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar, a little at a time, while continuing to whip. Add the three flavorings, blending well after each is added, then fold in chopped pecans. Remove crust from the refrigerator and pour batter into the baking pan. Rotate pan until batter mixture flattens out. Place in preheated oven and bake approximately one hour or until firm to the touch. The cake may be topped with a sour cream topping made by combing one pound of sour cream, four tablespoons of sugar and one half teaspoon vanilla. Blend all together well until creamy. Add to the top of the slightly cooled cheesecake and place in 400 degree oven for five minutes.


Jun 202016

Here is a great recipe from the chef John Folse. Potchatoula is the undisputed strawberry capital of the world. Here is a good example of an ingredient usually used in desserts being used in a savory dish.

1 (3-5 pound) Pork Loin

2 tablespoons Onions, finely diced

1 tablespoon Celery, finely diced

2 tablespoons Strawberries, finely diced

2 tablespoons Green Onions, finely sliced

Salt and Cracked Black Pepper to taste

1/2 cup Strawberry Syrup

1/4 cup Melted Butter

24 large fresh Strawberries

1 cup Onions, diced

1/2 cup Celery, diced

1/2 cup Red Bell Pepper, diced

2 cups Yams, cubed

2 cup Beef Stock

1 sprig fresh Rosemary

Dash of Hot Sauce

Preheat oven to 375 degrees.

In a large mixing bowl, combine two tablespoons diced onion, one tablespoon diced celery, two tablespoons diced strawberries, two tablespoons sliced green onions, salt and pepper. Cut one inch long slits in pork loin and stuff with seasoning mixture. Drizzle strawberry syrup and melted butter over top of pork loin. Season to taste using salt and pepper. Place loin in a large Dutch oven or roasting pan and surround with strawberries, remaining onions, celery, bell peppers, yams and beef stock. Season with rosemary and hot sauce. Cover roasting pan and bake one and a half hours. Slice roast and surround with strawberry sauce.


Jun 162016

Summer has started. Here is a refreshing dessert. This is a great recipe to make with children.

1 cup granulated Sugar

1 cup Water

2/3 cup Lime Juice

1 tablespoon Lime Zest

2 cups Whole Milk, cold

2 drops Green Food Coloring (optional)

Heat the granulated sugar and water in a small saucepan, stirring frequently, until the sugar has completely dissolved Remove the pan from the heat and stir in the lime juice and zest. Refrigerate the mixture until it is completely chilled. Stir in the milk and food coloring into the lime juice. Churn the sherbet according to the directions for your ice cream freezer. Store the lime sherbet in an air-tight plastic container in your freezer. Allowing it to set for at least an hour before freezing will give you a firm texture than if you serve it right out of the ice cream mixer.


Jun 132016

I tend to post more seafood dishes than any other type. Often, I have to remind myself that many people are allergic or don’t like certain seafoods. Last week, I posted a veal dish. Here is a chicken dish with a Louisiana twist.

4 boneless skinless Chicken Breast halves

Creole Seasoning

1 cup seasoned Panko Breadcrumbs (Japanese Breadcrumbs)

1 cup finely chopped Pecans

6 tablespoons Butter, divided

1/4 cup minced Shallots

3/4 cup Chicken Stock

2 tablespoons fresh Parsley, chopped

Preheat oven to 400 degrees.

Season chicken with creole seasoning. Mix panko and pecans in a shallow dish. Melt 4 tablespoons butter in a heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of the melted butter onto chicken, then coat chicken in pecan mixture. Place skliiet over medium heat. Add chicken and sauté until brown on botton, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to a platter. Using slotted spoon, remove any crumbs from skillet. Add remaining two tablespoons butter and shallots; sauté over medium heat 1 minute. Add stock and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with Creole seasoning; drizzle over chicken.


Jun 102016

Here is a great summertime dessert. It is great for a family meal as well as a fancy dinner. The cool dessert is sure to please.

1 cup cold Heavy Whipping Cream

8 ounces Cream Cheese, softened

3 tablespoons Unsweetened Cocoa Powder

1/2 cup Powdered Sugar

2 tablespoons Milk

Using a stand mixer with whisk attachment, whip heavy cream to soft peaks. Set aside. Mix cream cheese, cocoa powder, powdered sugar and milk together until fully combined. Reserve enough whipped cream for topping. Add the remaining whipped cream to cream cheese mixture and slowly mix until combined. Serve whipped chocolate cheesecake in martini glasses. Top with whipped cream and grated dark chocolate. Fresh strawberries or raspberries make a great topping as well.



Jun 062016

As most of you who follow me know that I am Italian. I don’t think I have ever met an Italian dish that I don’t like. Here is a classic Italian dish that you will find on most menus.

2 tablespoons Olive Oil

1 pound Veal medallions, pounded thin

1 cup All-purpose Flour

Creole Seasoning to taste

1 large Shallot, minced

1 pound fresh Mushrooms, sliced

1 cup dry Marsala wine

1 clove Garlic, minced

2 cups Chicken Stock

1 cup Beef Stock

2 tablespoons Butter

Preheat oven to 250 degrees.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions with flour, and season with Creole seasoning. Cook in the heated skillet about 2 1/2 minutes per side. Remove from skillet, place in a baking dish covered with foil, and keep warm in the oven until ready to serve. Heat the remaining olive oil in the skillet over medium-low heat. Saute the shallots and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium-high and stir in the Marsala and garlic. Cook and stir until thickened. Mix the stocks into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in butter until melted. Serve over the veal.


Jun 022016

Peanut Butter has been a favorite in my family for as long as I can remember. Most in my family will eat the Peanut Butter on a spoon straight from the jar. Here is a more conventional way to enjoy Peanut Butter.

2 cups Granulated Sugar

1/2 cup Milk

1 cup Peanut Butter

1 teaspoon Vanilla Extract

Grease an 8×8-inch baking pan.

In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2 1/2 minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth. Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares to serve.