Feb 272017
 

Here is a little spicer version of the Crawfish Dip that I posted a years ago. I reworked it to heat things up.

1/4 cup Butter

1/4 cup Flour

1/2 teaspoon Garlic, minced

1 bunch Green Onions, chopped

1 small Onion, chopped

1 (10 3/4oz) can Cream of Mushroom Soup

1 (10 oz) can Rotel Tomatoes

1 teaspoon Worcestershire Sauce

Creole Seasoning to taste

1 pound Crawfish Tails

In a medium saucepan, melt the butter, and add the flour mixing well. Add the garlic, green onions and onion, sautéing over medium heat until tender, stirring constantly, to prevent sticking. Off the sou and tomatoes and mix well. Season with Creole Seasoning. Gently stir in the crawfish tails. Cook over medium heat until dip is thoroughly heated, about 3 minutes. Serve with crackers.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

 

Feb 232017
 

Jambalaya is a dish that can be made with almost any protein. his is the only place I have seen it made with catfish.

4 Yellow Onions, chopped

2 cloves Garlic, minced

1/2 Bell Pepper, chopped

1 stalk Celery, chopped

1/2 pound (2 sticks) margarine

1 10-ounce can Chopped Tomatoes

4 ounces Fresh Mushrooms, chopped

Salt and pepper to taste

8 ounces Catfish Fillets

2 cups cooked White Rice

2 tablespoons Green Onion Tops, finely chopped

Place all ingredients except the catfish, rice and green onions into a large saucepan over medium heat and cook, stirring frequently, until the mixture starts to turn a light brown. Season to taste with salt and pepper, then add the fish and cook 15 to 20 minute longer. Stir in the rice and green onions and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 202017
 

If your in New Orleans looking for some authentic Cajun food, a great place to stop is Mulate’s. Located on the corner of Julia and Convention Center Blvd, it is a great place to grab a bite to eat before you board one of the Cruise ships. This week, I will feature two of their recipes.

8 tablespoons (1 stick) Margarine

2 medium Bell Peppers, chopped

2 large Onions, chopped

2 stalks Celery, chopped

1 cup plus 1 tablespoon All-Purpose Flour, in all

3 cup Bread Crumbs, in all

4 Eggs, in all

1/2 pound Claw Crabmeat, picked thru for shells

1 teaspoon Green Onions, minced

1 teaspoon Fresh Parsley, minced

Empty Crab Shells

1 cup Milk

Vegetable Oil for Frying

Melt margarine over medium heat in a large skillet and add bell peppers, onions and celery. Sauté until the vegetables are wilted, then remove from the heat and season to taste with salt and pepper. Mix the 1 tablespoon of flour, 1 cup of breadcrumbs, and 3 of the eggs, then add the crabmeat, green onions and parsley and mix well. Press into shells. Pour enough vegetable oil into a large pot to measure about 6 inches deep and heat it over high heat to 350℉. Lightly beat the remaining egg and the milk together in a cake or pie pan, and set the remaining flour and bread crumbs each in similar, separate pans. Dip each filled shell first into the liquid, then in the flour and finally in the breadcrumbs. Fry in the hot oil until golden brown. Drain on paper towels and keep warm while you fry the remaining crabs.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 162017
 

Planning on having a Mardi Gras party. Here is a great side dish. It contains the traditional Mardi Gras colors: purple (actually the cabbage is red), green and gold.

For the salad

4 cups Red Cabbage, chopped

2 cups Green Cabbage, chopped

2 cups Green Bell Peppers, chopped

1 cup Yellow Bell Peppers, chopped

1 cup Yellow Squash, chopped

3/4 cup Green Onions, tops and bottoms finely chopped

1/2 cup fresh Parsley, chopped

3 tablespoons Sesame Seeds, toasted

For the dressing

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Canola Oil

Combine salad ingredients and refrigerate, covered or sealed in plastic zipper bags, until ready to serve.

Place the vinegar in a blender and add the sugar, Creole Seasoning and hot sauce. Blend thoroughly, about 2 minutes, then with the appliance running slowly add the oil in a thin, steady stream just until it is incorporated. Taste and add salt and pepper if necessary, then refrigerate. When ready to serve, pour the dressing over the salad and toss lightly.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 132017
 

Here is a great appetizer for your Mardi Gras party. It is a great variation of a stuffed egg.

1 dozen Hard-Boiled Eggs

1 pound Crawfish Tails

1 cup Mayonnaise

2 teaspoons Creole Mustard

3 or 4 dashes Hot Sauce

1 teaspoon Creole Seasoning

Smoked Paprika for sprinkling

Cut the eggs in half lengthwise and separate the yolks from the whites. Crumble the yolks and place in a mixing bowl. Drain and squeeze dry the crawfish. Select 24 large crawfish and set aside. Finely chop the remaining crawfish and place in the mixing bowl, along with the mayonnaise, mustard, hot sauce and Creole Seasoning. Mix well. Place this mixture into the egg halves, top each one with a crawfish and sprinkle lightly with smoked paprika.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 092017
 

I was blessed with a mom who loved to cook and encouraged my family to cook. Whenever my family gets together, it is a feast. I am not the only cook in the family. Most of my brothers are all accomplished cooks ( the one who only barbecues has a wife that carries on the family tradition). This recipe is from my oldest brother, Larry. For a cousin get together, he created a French King Cake. To honor his cooking ability, here is the recipe.

1/2 cup Almonds

1/3 cup Sugar

Pinch Salt

2 Eggs

1 teaspoon Vanilla

Few drops Almond Extract

1/2 cup Unsalted Butter, room temperature

2 tablespoons Flour

1/2 teaspoon Baking Powder

2 sheets Puff Pastry, thawed

Egg Wash – 1 Egg beaten lightly with 1/4 cup Water

In a food processor, grind almonds. Add sugar, eggs, vanilla and almond extract and process until blended lightly. Then add butter, flour and baking powder and process to make a smooth paste for about 10 seconds. Place one sheet f the puff pastry on a cookie sheet. Spread mixture evenly over puff pastry leaving a 1-inch margin around the perimeter. Paint the perimeter with the egg wash. Place the second sheet of pastry on top and carefully seal the edges with a fork, egg wash top of cake. Make sure that the pastry is sealed well and that there are no holes or all of the filling will leak out during baking. At this point, you can bake the cake or freeze and bake later. I think that it is better to get the dough really cold and freeze again before baking. Place frozen King Cake in a preheated 400℉ oven and bake for 25-30 minutes. When cooled, dust with powdered sugar.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 062017
 

Valentine’s Day is quickly approaching. Here is a a great recipe for you and your valentine.

9 sheets Phyllo Dough

Vegetable Cooking Spray

3 tablespoons Sugar, for sprinkling

1 1/2 cups Cream Cheese

1 cup Sour Cream

3/4 cup Sugar

2 tablespoons Cointreau

3/4 cup Semisweet Chocolate Chips, chopped fine

1/4 cup Milk

3 cups Raspberries

Preheat oven to 350℉.

Lay one phyllo sheet on a clean working surface. Spray half the sheet with cooking spray and lightly sprinkle with sugar. Fold the clean half over the sugared half. Spray with cooking spray and sprinkle with sugar. Lay another sheet down. Repeat the layering until  three sheets have been layered on top of each other to create a complete Napoleon  layer of six half sheets. Cut into six squares and place on a sheet pan. Repeat the process twice with remaining phyllo dough and place on sheet pan. You will have a total of 18 squares. Bake for 25 minutes. Let cool completely.

In a mixer, whip cream cheese, sour cream, sugar and Cointreau until light and creamy. Lay a baked phyllo layer on a serving plate. Spread a layer of cream mixture on top. Cover with raspberries. Lay another baked phyllo layer on top. Spread with cream mixture and cover with raspberries. Lay the final phyllo layer on top and refrigerate. Repeat the process with the remaining ingredients.

In a small saucepan, melt chocolate with milk on low heat. To serve, pour chocolate sauce over napoleons and top with any remaining raspberries.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Feb 022017
 

I love oysters. They are my favorite seafood. Here is a recipe that combines two classic oyster dishes, Oysters Rockefeller and Oysters Bienville.

3 dozen Oysters

2 cups Rock Salt

1/2 tablespoon Olive Oil

2 tablespoons Shallots, minced

2 teaspoons Garlic, minced

1/4 cup Artichoke Hearts, chopped

1/4 cup Flour

1/2 cup Milk

2 bunches fresh Spinach, steamed

3 tablespoons fresh Basil, chopped

1 teaspoon Coarsely Ground Pepper

1 cup Lump Crabmeat

3 tablespoons Herbsaint

1/4 cup Romano cheese, grated

If the oysters are in the shell, open them and save the bottom shell. Pour the rock salt into a sheet pan and lay the oyster in the shell on the salt and refrigerate.

If you don’t have shells, place the oysters in a a pan and make them like a casserole.

Preheat broiler. Heat olive oil in a sauté pan, and sauté shallots and garlic. Add chopped artichoke hearts and sprinkle all ingredients with flour. Sauté one minute then add milk. Stirring constantly, bring to a slow simmer until sauce thickens. Do not boil or it will separate. Fold in spinach, basil, pepper. crabmeat and Herbsaint.

Place two tablespoons of filling on top of each oyster, then sprinkle with Romano cheese. Place pan in oven and broil until the filling is bubbling and cheese is melted, about 5 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!