Sep 302016
 

Coffee has become a great ingredient in food preparation. It imparts a great flavor on meats. It is especially great on pork, which is a great canvas for introducing flavors.

Coffee Spice Rub

1 cup ground Coffee

1/2 cup firmly packed Brown Sugar

2 tablespoons Sea Salt

1/2 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/2 teaspoon ground White Pepper

1/4 teaspoon Chinese Five Spice Powder

1/4 teaspoon Cayenne Pepper

In a medium bowl, stir together all ingredients and mix well. Store in an airtight container at room temperature for up to 6 months.

Coffee-Crusted Pork Loin

1 (6-pound) Boneless Pork Loin

Coffee Spice Rub

Up to 2 tablespoons Canola Oil

2 Shallots, finely chopped

1/2 cup dry White Wine

1 1/2 cup Chicken Stock

4 tablespoons Butter

1/4 teaspoon ground Black Pepper

Preheat oven to 350 degrees. Rub pork on all sides with Coffee Spice Rub. Place in a large roasting pan; let stand at room temperature for 30 minutes. Roast pork until a meat thermometer reads 145 degrees, about 1 hour and 15 minutes. Remove from oven, and place pork on cutting board. Loosely cover with aluminum foil, and let stand for 15 minutes. Discard all but 2 tablespoons fat from roasting pan (add canola oil as needed to measure 2 tablespoons). Place roasting pan on stove over medium heat. Add shallots, and cook until softened, about 2 minutes. Stir in wine, and cook until reduce by half, about 4 minutes. Add stock, and bring to a boil. Using a wooden spoon, scrape any brown bits from the bottom of the pan. Cook until liquid is slightly reduces, about 5 minutes. Reduce heat, and keep warm. Thinly slice pork, and place on a serving platter. Pour any accumulated juices from cutting board into roasting pan with sauce. Return sauce to simmer, and whisk in butter, 1 tablespoon at a time, along with pepper. Serve sauce over sliced pork.

Enjoy!!!

Sep 282016
 

Here is a twist on a classic New Orleans dish. Grilling the chicken and the bell pepper give this dish a different flavor from the original.

2 1/2 pounds Chicken Breast, skinless

Creole Seasoning to taste

1 Red Bell Pepper

1 teaspoon Canola Oil

1 tablespoon Garlic, minced

1/2 cup Onion, chopped

3 large Tomatoes, seeded and diced

2 1/2 cup cooked White Rice

2 tablespoons fresh Parsley, chopped

Prepare grill and fire. Meanwhile, season chicken with Creole Seasoning. Place the whole red bell pepper on the gril and char the skin on all sides. Remove pepper and place in an airtight container. Grill chicken breast about 5 minutes on each side, or until just cooked through. When chicken is done, remove from grill, cover with aluminum foil and keep in a warm place. In a medium sauce pan, sauté garlic and onion in oil for 1 minute. Add tomatoes. Peel the charred skin away from the pepper, remove seeds and chop. Add to tomatoes. Serve chicken breast with Creole sauce and garnish with parsley.

Enjoy!!!

Sep 262016
 

We are now in the last week of September. Oysters are starting to get better the further we get into the months with R in them. Here is a great dish for oyster lovers who don’t want to crank up their grill.

3 sliced thick-cut smoked Bacon, cut into 1/4-inch pieces

3 tablespoons Butter, divided

1/2 cup Onion, finely chopped

1/4 cup Red Bell Pepper, finely chopped

1/4 cup Green Bell Pepper, finely chopped

2 cloves Garlic, minced

1/2 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 tablespoon fresh Parsley, chopped

1 tablespoon fresh Chives, chopped

3 tablespoons Lemon Juice

1 teaspoon creole Seasoning

4 cups Rock Salt

12 Gulf Oysters

In a small skillet, add bacon, and cook on medium-high heat until crisp, about 8 minutes. Remove bacon from pan, and drain on paper towel. Set aside. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onion, and cook until soft and beginning to brown, about 3 minutes. Add bell peppers, and cook until soft, about 4 minutes. Add garlic, and cook just until fragrant. Transfer mixture to a medium bowl, and set aside. To onion mixture, add reserved bacon, remaining 2 tablespoons butter, cheeses, parsley, chives, lemon juice and Creole seasoning; stir to combine. Set aside, or cover, and refrigerate until ready to broil oysters (up to 1 day). Preheat broiler to 500 degrees. Using a rimmed baking sheet, pour rock salt to a depth of 1/4 inch. Place oysters on the half shell on prepared pan. Place 1 tablespoon reserved onion mixture on each oyster. Broil until bubbly and beginning to brown, about 4 to 5 minutes. Serve immediately.

 

Enjoy!!!

Sep 232016
 

Here is a great accompaniment to any entree. The first time I tasted fried parsley was at LeRuth’s restaurant. The parsley just melts in your mouth. At LeRuth’s, the parsley was not battered. Most fried parsley is battered. Enjoy it either way.

Rinse parsley sprigs and shake off excess water, but do not dry thoroughly. Toss in seasoned flour, dip into a seasoned, medium-light batter, or just drop in the fryer naked. Fry for a few seconds. Season with salt as soon as it comes out of the fryer.

 

Enjoy!!!

Sep 192016
 

Here is a dish that I make often. It is one of my wife’s favorites. It goes great with almost anything.

2 pounds Yukon Gold Potatoes, washed and diced

4 tablespoons Salt

1 cup Heavy Cream

4 tablespoons Butter

6 cloves Roasted Garlic, mashed

Salt and White Pepper to taste

Boil potatoes with salt until tender and drain well. In same pot heat heavy cream, butter and mashed garlic. Remove from heat and add potatoes. Mash until creamy. Stir in salt and white pepper.

 

Enjoy!!!

Sep 152016
 

Blackberries hold a special place in my heart. My grandmother, Ole Dellucky, had a blackberry tree growing in her yard. Often, we would pick the berries for her to use. Here is a delicious dessert using these wonderful berries.

Shortcake

3 cups All-purpose Flour

1 1/2 teaspoon Baking Powder

6 tablespoons Butter, chilled and cubed

3/4 cup Heavy Cream

2 mashed hard-cooked Egg Yolks

2 tablespoons melted Butter

1 tablespoon Sugar

Filling

3 pints Blackberries

3/4 cup Sugar

6 ounces Water

1 1/2 cups Mascarpone Cheese

4 ounces Heavy Cream

4 ounces Honey

Fresh Mint, for garnish

Preheat oven to 375 degrees. Sift the flour and baking powder into a bowl. Add the butter pieces and work with your fingers until the consistency of crumbs. Add the cream and yolks and stir until dough comes together. Turn the dough on to a work surface and roll out to 3/4-inch thickness. Use a cookie cutter to makes rounds. Place shortcakes onto a baking pan.  Brush the tops with butter and sprinkle with sugar. Bake for 12 to 15 minutes. Let cool, then split.

To make the filling, place the sugar and water into a saucepan and bring to a boil. Remove from heat and add blackberries. Whisk mascarpone, cream and honey in a different bowl. Now place blackberry syrup and a dollop of cheese on the bottom half of each shortcake. Replace the top half and garnish with fresh mint.

 

Enjoy!!!

 

Sep 122016
 

I  enjoy making creme brulee. It is a very elegant dessert that is not really hard to make. However, your guest think that you are a rock star when you serve them creme brulee. Here is a take on New Orleans coffee and chicory.

7 large Eggs Yolks

1 cup Sugar, divided

3 cup Heavy  Cream

1 cup very strong brewed Coffee with Chicory

2 tablespoons firmly packed Brown Sugar

1  (2-inch) Cinnamon Stick

2 whole Cloves

1 tablespoon Orange Zest

Preheat oven to 300 degrees.

In a large bowl, combine egg yolks and 1/4 cup sugar; beat with a whisk until thickened. Set aside. In a medium saucepan, combine cream, coffee, brown sugar, cinnamon, cloves and zest; heat over medium-high heat until almost boiling. Remove from heat. While still hot, add 1/4 cup cream mixture to the egg yolk mixture, and whisk to temper. Add remaining cream mixture to egg yolk mixture, and whisk. Strain into a large measuring cup or bowl with a spout. Carefully pour the hot mixture into 6 (5-inch) shallow ramekins. Arrange ramekins in a large roasting pan. Fill with boiling water halfway up the sides of the ramekins. Cook until just set, 30 to 40 minutes. Remove from oven and water bath, and let cool to room temperature. Refrigerate overnight. Sprinkle the top of each custard with about 2 tablespoons sugar. Caramelize the tops with a kitchen torch. Serve.

Enjoy!!!

Sep 082016
 

Here is a twist on an old time New Orleans Dish, Chicken Bonne Femme. This dish, which translates to Good Woman, or Good Wife, is usually served with mushrooms. This version does not have them.

1 chicken, cut into 8 serving pieces

Vegetable Oil as needed

3 to 4 small Potatoes, thinly sliced

Blackened Seasoning

10 cloves Garlic

1/2 cup fresh Parsley, chopped

Rub chicken on both sides with Blackened seasoning. Add chicken skin-side up to a hot cast-iron skillet. Turn once and cook until golden brown. Remove chicken when done and keep warm. Add a small amount of oil to the pan and heat. Add potatoes to hot oil and cook until crisp. Chop the garlic and parsley together to produce an even mixture. Rub a generous amount of the mixture over the cooked chicken and potatoes and serve.

Enjoy!!!

 

Sep 052016
 

Hope is my 2 year old Standard Poodle. No, she does not eat oysters. I have named dished after my other dogs. So, here is hers. It is a take on Char Grilled Oysters and BBQ Shrimp.  I broiled the oysters but you can also grill them. I used stainless steel oyster shells, since oysters in the shell are hard to get in Arkansas. You can buy these shells at www.sosshells.com.

image

12 oysters with clean shells

½ cup (1 stick) Butter

1/3 cup Andouille Sausage, small diced

1 tablespoon Garlic, minced

1 tablespoon freshly ground Black Pepper

½ teaspoon Italian Seasoning

½ teaspoon Thyme

1 teaspoon Worcestershire Sauce

½ teaspoon Thyme

1 teaspoon Worcestershire Sauce

1 teaspoon Lemon Juice

1 teaspoon Hot Sauce

1 cup freshly grated Parmesan Cheese

Melt butter in a large sauté pan. Add all ingredients, except cheese, and cook over medium heat until oysters begin to curl. Place oysters and sauce in shells and broil until the oysters start to brown. Add a generous amount of cheese on top of each and melt. Serve with plenty of French bread for the sauce.

Enjoy!!!