Jul 292016

Coush-Coush is a thick breakfast cereal made from cornmeal. It is the Cajuns version of Cream of Wheat. It is  hearty and delicious Cajun fare when served with butter, milk and sugar or, to be authentic, real cane syrup.

2 cups Yellow Cornmeal

1 1/2 teaspoons Salt

1 teaspoon freshly ground Black Pepper

2 teaspoons Baking Powder

1/2 cup Bacon Drippings or Lard

1 1/2 cups Boiling Water


Sugar or Cane Syrup

Milk or Half-and-half

In a medium bowl, combine cornmeal, salt, pepper and baking powder with a fork. In a heavy 10-inch skillet over medium heat, heat bacon drippings or lard. Pour boiling water into cornmeal mixture; stir to form a smooth paste. Spoon mixture into hot fat; fry until a light crust forms on bottom, about 10 minutes. Stir mixture, breaking up crust and distributing browned bits throughout. Cook 10 minutes without stirring. To serve, scoop Coush-Coush into individual bowls. Add your choice of butter, sugar or cany syrup, and milk or half-and-half. Serve hot.



Jul 252016

Breakfast is the most important meal of the day. It gets your motor running. This dish is perfect for a weekend breakfast or brunch.

Bananas Foster Syrup

1 1/2 cups pure Maple Syrup

2 tablespoons Butter

4 bananas, peeled, halved and sliced lengthwise

1 teaspoon Rum Flavoring or 1 tablespoon Dark Rum

In a small saucepan, heat syrup over medium heat. Add butter and stir until melted and syrup is bubbling. Add bananas and heat thoroughly. Remove from heat and add rum or rum flavoring. Return to slow heat and keep warm.

French Toast

6 large Eggs

2 teaspoons Vanilla

1/2 cup Heavy Cream

8 slices French Bread (preferably a few days old)

To make batter, whisk eggs, then add vanilla. Pour in cream and whisk until well blended. Melt 1-2 tablespoons of butter in large saute pan over medium high heat. Dip sliced of bread into batter and soak thoroughly. Place 4 slices at a time in melted butter and cook each side until golden brown. Repeat with remaining slices. Serve sliced with warm syrup and bananas.


Jul 212016

I am always looking for something refreshing to eat for the summer months. For dessert, I am always looking for something lemony. Here is a delicious dessert from the Palace Cafe.

Lemon Bar Crust

1 1/2 cup All-purpose Flour

1/4 cup Confectioners’ Sugar

1/8 teaspoon Salt

1/2 cup (1 stick) Butter, chilled, chopped

1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Line a 9×9-inch baking pan with foil and spray with nonstick cooking spray. Combine the flour, confectioners’ sugar, salt, butter and vanilla in a food processor. and process until well mixed. Press evenly over the bottom of the prepared baking pan. Bake for 20 to 30 minutes or until golden brown.

Lemon Filling

5 Eggs

2 cups Sugar

1 cup Lemon Juice

3 tablespoons All-purpose Flour

3 tablespoons Lemon Zest

Combine the gees, sugar, lemon juice and flour in a mixing bowl and whisk until smooth. Strain into a clean bowl and stir in the lemon zest. Pour over prepared crust. Bake for 20 minutes or until set. Cool on a wire rack for 8 hours or longer. Cut into 1×3-inch bars. Sift Confectioners’ Sugar over the top for a garnish.


Jul 182016

My wife was feeling under the weather. It gave me a chance to cook up something she would not like. I have been eating more Polenta lately as it is low in carbohydrates. I had some chorizo so I thought I would fuse Italian with Mexican.


1 cup Polenta (medium grind Cornmeal)

4 cups Chicken Stock

1 teaspoon Salt

1 teaspoon granulated Roasted Garlic

4 tablespoons Butter

1/4 cup freshly grated Parmesan Cheese

16 ounces Chorizo, removed from casing

Bring chicken stock to a boil in a medium saucepan over high heat. Pour cornmeal, salt and garlic slowly into stock, stirring with a whisk or wooden spoon. Continue stirring  as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook ate least 45 minutes, stirring every 10 minutes or so. If polenta becomes too thick, thin it with  1/2 cup stock, stir well. Add more stock if necessary to keep polenta soft. Add butter and Parmesan cheese and stir well until incorporated.

Break the chorizo into little pieces and brown in a large skillet over medium heat. Keep warm until ready to serve. Serve over polenta and top with more cheese is desired.


Jul 142016

Here is a great side dish that adds to any meal. I took advantage of some small cooked shrimp and made a twice baked potato with them. The result was delicious.

4 large Baking Potatoes

1/2 cup Butter, softened

1/2 cup Heavy Cream

1/4 cup Green Onions, chopped

1 cup grated Cheddar Cheese

1 1/4 teaspoon Creole Seasonings

1 pound cooked peeled small Shrimp

Smoked Paprika

Chopped Parsley for garnish

Bake potatoes for 45 minutes at 400 degrees. Remove from oven and allow to cool. When cool to the touch, cut the potatoes in half lengthwise. Scoop out the pulp, leaving a firm shell about 1/4 inch thick. Combine potato, butter, heavy cream, green onions, cheese and creole seasoning. Whip until smooth. Mix in the shrimp. Stuff the potato shells with the shrimp mixture and sprinkle with smoked paprika. Bake at 425 degrees for 10 minutes. Garnish with parsley before serving.


Jul 112016

Shrimp and pasta are a combination made in heaven. Since both ingredients are so versatile, there are endless possibilities of dishes form them. Here is a take on an Italian dish, Manicotti.

2 1/2 pounds medium Shrimp, peeled and deveined

Salted Water to boil noodles

1/2 cup Vegetable Oil

1 box Manicotti noddles

1 pound Mozzarella Cheese, cubed

1 pound Colby Cheese, cubed

1/2 cup freshly grated Parmesan Cheese

1/2 cup Panko Italian Breadcrumbs

2 tablespoons Garlic, minced and lightly sauteed

1 tablespoon fresh Parsley, chopped

2 Eggs

Creole Seasoning to taste

16 ounces of your favorite Pasta Sauce (It can be white or red)

Preheat oven to 350 degrees

Heat water  and oil to a boil in a large pot. Drop noodles into boiling water one at a time. Boil until done, drain, and rinse well. Mix together the remaining ingredients, except the pasta sauce, and carefully stuff into the noodles. Place the noodles in a single layer in a glass baking dish and cover with pasta sauce. Cover and bake for 35-40 minutes.


Jul 072016

As of 2015, Diabetes affects 415 million people worldwide. I count myself in this number. Nine months ago, I made changes to my life to better my health. 40 pounds lighter and no longer taking insulin, this is one disease I will always live with. Sweets are the hardest to work into your diabetic meal plan. Here is a quick and simple diabetic friendly dessert.

1 tub Sugar-Free Lemonade mix ( enough to make 2 quarts lemonade)

2 (1 ounce) packages Sugar Free Fat Free Vanilla Instant Pudding Mix

3 1/4 cups Skim Milk

2 tablespoons Nonfat Sour Cream

Grated zest and juice of 1 medium Lemon

12 ounces Sugar Free Whipped Topping

2 (8-inch) Graham Cracker Pie Shells

Combine the lemonade mix and pudding mix in a bowl and mix well. Whisk in the skim milk until thickened. Stir in the sour cream, halt the lemon zest and lemon juice. Fold in 1/4 of the whipped topping. Spoon the lemon filling evenly into the pie shells. Chill, covered, in the refrigerator until set. Spread with the remaining whipped topping and sprinkle with the remaining lemon zest.


Jul 052016

I know that these days it is easy to pick up a Rotisserie Chicken from Walmart to serve for dinner. On a busy day, I have been known to do this. However, roasting a chicken at home is a wonderful and simple meal. Lots of chefs test their new staff’s skills by having them roast a chicken. It is elemental but a good judge  of skill.

1 (3-5 pound) Whole Chicken, giblets removed and discarded

1 Lemon

1 1/2 teaspoons Creole Seasoning

1/2 teaspoon dried Thyme

1 medium Onion, quartered

4-6 cloves of Garlic, peeled

1 tablespoon Butter or Margarine, softened

Heat oven to 375 degrees.

Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Grate 1 teaspoon peel from lemon; set aside. Cut lemon into slices. In small bowl, combine Creole Seasoning, thyme and lemon peel; mix well. Place lemon slices, onion quarters and garlic inside chicken. Loosely tie legs together. Place chicken, breast side up, in shallow roasting pan. Rub outside of chicken with margarine; sprinkle with thyme mixture. Bake at 375°F. for 1 1/2 to 2 hours or until chicken is fork-tender and juices run clear, basting chicken with pan juices every 30 minutes. Outside of chicken will be dark golden brown. Cover with foil; let stand 10 minutes before serving.