Oct 312016

There are not many people who enjoy a good steak every now and then. New Orleans restaurants do a great job in fancying up steaks. This week, I will feature two fancy Filet recipes.

1/2 stick Butter

8 slices of Filet Mignon, about 1/2 inch thick

3 cloves Garlic, chopped

1 small Onion, chopped

2 stalks Celery, chopped

3 sprigs fresh Parsley, chopped

1/2 teaspoon Salt

3/4 teaspoon freshly ground Black Pepper

3/4 cup Worcestershire sauce

1/2 Lemon, juiced

3 drops Louisiana Hot Sauce

Melt the butter in a large skillet over medium-low heat. When the butter starts to bubble, sauté the filets, turning once, until cooked to desired degree of doneness. Remove filets and keep warm. Add the garlic, onion, celery, parsley, salt and pepper. Sauté until the vegetables are tender. Add the Worcestershire sauce, lemon juice and hot sauce. Bring to a low boil and simmer until the sauce is thickened somewhat. Return the filets to the pan and cook in the sauce for about 30 seconds. Remove the fillets to a serving platter and pour the sauce over them.




Oct 272016

This soup is a cliche New Orleans dish. Here is Beverly Fountain’s take on it.

1 pound Butter

1/2 cup minced Onions

4 ribs Celery, minced

1 1/2 cup Flour

2 gallons Chicken Stock

3 pounds Lump Crabmeat, picked over to remove shell and cartilage

2 quarts Half-and-Half

4 12-ounce cans Yellow Corn

Melt the butter in a large soup pot. Add the onions and celery, and cook until just tender but not browned. Stir in the flour and blend well, then add the chicken stock and simmer for 30 minutes. In a separate pot, heat the half-and-half and stir it into the soup. Add the crabmeat and corn, and cook until heated though, but be careful not to let it boil.


Oct 242016

I was going thru some old magazines and I found an article Cooking with Pete Fountain. Pete passed away on August 6th. I got to meet Mr. Pete while I was working at LeRuth’s restaurant. He treated everyone like his friend. So to honor him, I will post a couple of recipes attributed to his wife Beverly.

12 tablespoons (1 1/2 sticks) Butter

1 cup finely chopped Yellow Onions

1 cup finely chopped Green Onions

1/2 cup celery, finely chopped

6 cloves minced fresh Garlic

3 Bay Leaves

12 cups Oyster water

4 dozen Oysters

1/3 pound Angel Hair Pasta

4 tablespoons Flat-Leaf Parsley, finely chopped

Melt the butter in a large pot over medium heat. Sauté all the onions and the celery until soft but not brown, stirring often. Add the garlic and bay leaves and cook about 4 minutes. Add oyster water and cook 5 to 10 minutes; then add the oysters and cook 5 minutes, then add the pasta and cook just until done. Stir in the parsley and serve.



Oct 142016

Today is my 16th Anniversary. Happy Anniversary Peggy!!! My wife and I are renewing our vows on a beach on Roatan Honduras. I asked her what recipe she would like me to post. Her favorite dish is Barbecued Shrimp. Since I have already posted my version of this dish, I thought Mr. B’s version is a perfect dish to post. We have gone to Mr. B’s for Anniversary and Valentine’s dinners in the past.  One of my favorite restaurants.

16 Jumbo Shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled

1/2 cup Worcestershire Sauce

2 tablespoons fresh Lemon Juice (about 2 Lemons)

2 teaspoons freshly ground Black Pepper

2 teaspoons Cracked Black Pepper

2 teaspoons Creole Seasoning

1 teaspoon minced Garlic

1  1/2 cups (3 sticks) cold unsalted Butter

French Bread as accompaniment

In a large skillet, combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce on top. Serve with French Bread for dipping.



Oct 142016

Since I will be on vacation this week, I thought I would post two drink recipes. This one is probably the most popular Eye-Opener at Commander’s Brunch.

1 1/2 ounces Bourbon or Brandy

1/2 ounce Vanilla Extract

1/2 ounce Simple Syrup

1 ounce Half-and-Half

2 ounces Milk

Freshly grated Nutmeg

Half fill a cocktail shaker with ice cubes. Add bourbon or brandy, vanilla, simple syrup, half-and-half and milk. Shake vigorously and strain into a 9 ounce old-fashion glass. Top with nutmeg.


I remember my mother drinking this drink. It seemed like a new drink, however it has been around since the 1940’s. This drink is originally from Britain.

2 parts Lemon Juice

1 part Pimm’s No. 1

Splash of 7UP

cucumber Slices

Shake together lemon juice and Pimm’s. Pour mixture into a frosted 10-12 ounce Collins glass filled with ice. Top off with 7UP, garnish with cucumber, and serve with a straw.


Oct 132016

I love hash for breakfast. Here is a Louisiana twist on breakfast hash.

4 cups Chicken Stock

1 1/2 pounds Chicken Breast, boneless and skinless

1 1/2 pounds Sweet Potatoes, cut into 1/2 inch cubes

1 large Onion, minced

1 small Green Bell Pepper, minced

1 small Red Bell Pepper, minced

3 cloves Garlic, minced

2 tablespoons Butter

1 teaspoon Smoked Paprika

1/2 teaspoon Chili Powder

1/2 teaspoon freshly ground Black Pepper

1/2 teaspoon dried Thyme

1/2 teaspoon Salt

1/2 cup Green Onions, chopped

1/4 cup fresh Parsley, chopped

1 cup Half-and-Half

Poached or Fried Eggs


In a deep skillet, bring stock to a boil and add chicken. Reduce heat and poach chicken at a bare simmer, turning, for 7 minutes. Remove chicken from liquid and cool. Cut chicken into 1/2 inch pieces. In a large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes, and drain. In a 12 inch heavy skillet, cook onion, bell peppers and garlic in butter over moderately high heat until softened, about 3 minutes. Add sppices and salt and cook 1 minute. Add chicken, potatoes, green onions, parsley and half-and-half and cook, stirring, until half-and-half is reduced slightly and hash is thickened.

Top with eggs and serve over toast.


Oct 102016

Sweet potatoes are an ingredient that is native to Louisiana. You can use them many different ways. This week, I will post two great breakfast recipes that feature Louisiana sweet potatoes.

3 medium Sweet Potatoes

3 tablespoons Butter

2 1/2 cups Flour

1 1/2 cups Sugar

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 cup Buttermilk

Preheat oven to 350 degrees.

Bake potatoes on a baking sheet until tender, about 45 minutes. Cool potatoes slightly and remove skin. Mash potatoes in a bowl with butter until smooth ( about 1 1/2 cups mashed potatoes.). Increase oven temperature to 425 degrees and butter a 9×13 baking pan. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt until well combined. Stir in potato mixture until combined Add buttermilk, stirring until combined. Turn dough onto a lightly floured work surface and pat out with floured hands until about 1/2 inch thick. With a biscuit cutter, cut out biscuits. Arrange biscuits in pan and bake until browned lightly, about 15 minutes. Makes about 24 biscuits.


Oct 032016

Fall is in the air. Before it starts getting too cold to grill outside, I will feature two recipes for the grill. The first dish is a grilled redfish. If redfish is not available, substitute thick cuts of catfish or tuna.

2 pounds Redfish Fillets

3 Lemons

4 tablespoons fresh Rosemary, coarsely chopped

1/2 tablespoon Salt

2 teaspoons cracked Black Pepper

1 tablespoon Garlic, minced

4 cup Chardonnay

1 tablespoon Extra Virgin Olive Oil

Zest the lemons, then juice them. In a large bowl, combine lemon zest and juice with rosemary, salt, pepper, garlic, Chardonnay and olive oil. Mix together and add the fish. Marinate for at least 30 minutes. Meanwhile, prepare the grill. Allow the cooking surface to get nice and hot. This is especially important for fish. If the grill is not hot, hot, hot, the fish will stick and fall apart. If you are using a fish grilling basket, make sure the basket is hot before adding the fish. Grill fish 2 to 3 minutes on each side. Remove from grill. Heat remaining marinade, simmer for 2 minutes, skim the top and pour over the fish before serving.