Apr 272017

Here is a take on the New England staple, Lobster Roll. Of course, crawfish are distant cousins of the lobster. The shrimp adds the sweetness that you would find from a lobster.

1 pound medium cooked Shrimp, peeled and deveined

1 pound Crawfish Tail meat

2 Green Onions, chopped

1 stalk Celery, finely chopped

3 tablespoons Mayonnaise

1/2 teaspoon Lemon Zest

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Fresh Parsley Leaves, chopped

1/2 teaspoon Fresh Thyme Leaves

1/2 teaspoon Creole Seasoning

4 Hot Dog Buns or Hoagie Rolls, split

2 tablespoons Salted Butter, melted

In a large bowl, gently combine all ingredients except the buns and butter. Last and adjust seasoning, if necessary. Cover mixture, and refrigerate until chilled, about 30 minutes.

Brush interior of buns with melted butter. In a large skillet over medium heat, add buns, butter-side down, and cook until lightly browned. Divide seafood mixture evenly between buns and serve.


Good Cooking, Good Eating and Good Living!!!

Apr 242017

This week, I am featuring two recipes that use wonderful Louisiana Shellfish. The first on is from The Court of Two Sisters restaurant in the French Quarter.

1/4 pound (1 stick) Butter

2 tablespoons Shallots, diced

2 stalks Green Onions, diced

3/4 cup Red and Green Bell Pepper, chopped and mixed

3 tablespoons Fresh Parsley, chopped

1 cup Mushrooms, sliced

1 pound Lump Crabmeat, picked thru for shells

1 cup White Wine

1/2 teaspoon Salt

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Basil, crushed

1 teaspoon Onion Powder

Steamed Rice

Melt butter and add onions and mushrooms,  sautéing until tender. Add peppers and seasonings and simmer for 5 minutes. Add crabmeat and sauté just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced. Remove from heat and let stand momentarily. Served over steamed rice.


Good Cooking, Good Eating and Good Living!!!

Apr 202017

This is a great recipe for an outdoor party. It also makes a great picnic dish.

1 pound Crawfish tails, roughly chopped

1/2 teaspoon Salt

1/4 teaspoon freshly ground Black Pepper

3 dashes Hot Sauce

3 tablespoons Celery, finely chopped

1 tablespoon Green Onions, finely chopped

1 tablespoon Capers

3 teaspoons fresh Parsley, finely chopped

1/4 cup Mayonnaise

2 teaspoon Creole Mustard

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving. The salad can be served atop a mound of salad greens, on thick slices of Creole tomatoes, or in an avocado half.


Good Cooking, Good Eating and Good Living!!!

Apr 172017

Having a crawfish boil can sometimes lead to leftover crawfish tails. Since Easter is probably the most common day for people to have a boil, here comes couple more crawfish recipes.

1/2 pound Elbow Macaroni, cooked al denté

2 tablespoons Butter

Nonstick Cooking Spray

1/2 pound Cheese cut into small cubes, any cheese will do

1 tablespoon Sugar

2 Eggs, beaten

1/2 cup Milk

1 cup Crawfish tails

Preheat oven to 350℉. Cook the pasta to al denté., drain, and stir in the butter. Spray a baking dish with nonstick spray, and add the pasta. Mix in the cheese, sugar, eggs, milk, and crawfish tails. Bake for 40 to 45 minutes, until the macaroni is bubbly and top is golden brown.


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Apr 132017

I love the flavor of Amaretto. This mousse is full of its flavor.

1 cup Sugar

1/2 cup Butter

4 Eggs, separated

1/2 cup Half and Half

1/2 teaspoon Vanilla Extract

1 teaspoon Almond Extract

2 tablespoons Amaretto

1 tablespoon Lemon Juice

1 pint Heavy Cream

Whipped Cream, for garnish

Slivered Almonds, for garnish

Put the sugar, butter, egg yolks, and half and half in a heavy, 2-quart saucepan over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil for 2 minutes, still stirring constantly. Remove from the heat. Strain into a bowl and put down into a larger bowl of ice. Continue stirring until the mixture is cool. Add the extracts, Amaretto, and lemon juice and mix well. Whip the heavy cream, then fold it into the mixture. Whip the egg whites until stiff (not dry), then fold them in. Fill wine or champagne glasses with the mixture. Cover with plastic wrap until ready to serve. When serving, put dabs of whipped cream on top and sprinkle with slivered almonds.


Good Cooking, Good Eating and Good Living!!!

Apr 102017

Having spent the weekend of March 31-April 1 at Hogs for the Cause, I feel the need to post two dessert recipes. I’ll bet you thought It was going to be two pork recipes. Sorry, I have had enough pork for a while.

Melted Butter to grease Baking Dish

1 (12-inch) loaf of French Bread, cut into large cubes

1 quart Heavy Cream

8 Eggs, lightly beaten

1/2 cup Sugar, plus additional for sprinkling

1 teaspoon Cinnamon, plus additional for sprinkling

1/2 teaspoon Nutmeg

1 Banana, coarsely chopped

1 tablespoon Dark Rum

1 tablespoon Banana Liqueur

Preheat oven to 325℉. Butter a 2-quart baking dish, and place the bread inside. In a large mixing bowl, mix together heavy cream, eggs, sugar, cinnamon, nutmeg, banana, rum and liqueur. Pour mixture over the bread. Stir until the bread is well-coated. Let stand for 15 minutes. Sprinkle the top lightly with additional cinnamon and sugar mixture and dot with butter. Bake covered for 30 minutes, then uncover and bake for 30 minutes more. Serve warm.


Good Cooking, Good Eating and Good Living!!!

Apr 062017

This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French Crawfish Boil.”

2 tablespoons Olive Oil

1 pound live Louisiana Crawfish, purged in salt water

2 shallots, minced

1 clove Garlic, minced

1/3 cup Heavy Whipping Cream

1/4 cup Armagnac Brandy

1 cup Shellfish Stock

1 sprig Tarragon

1/2 teaspoon Salt

1 pinch Crushed Red Pepper Flakes

2 tablespoons fresh Summer Truffles, minced

Heat olive oil in a large skillet over high heat. Add the crawfish and cook for 3 minutes over high heat, while stirring often. Reduce heat to medium and add the shallots and garlic; cook for 2 minutes. Remove pan from heat and deglaze with the brandy, place back over moderate heat cook for several minutes while the crawfish flame. Then, add the cream, stock, tarragon, salt, red pepper flakes and truffle. Simmer for 5 minutes and serve.


Good Cooking, Good Eating and Good Living!!!

Apr 032017

Since we are in the crawfish season, this week I will post two more crawfish recipes.

3 sticks (3/4 pound) Butter

3 cups Onions, chopped

2 cups Green Bell Peppers, chopped

1 cup Celery, chopped

1/2 cup All-purpose Flour

1/2 cup Fresh Parsley, chopped

1 1/2 pounds medium Shrimp, peeled and deveined

1 1/2 pounds Crawfish Tails

2 cups Half and Half

1 pound Velveeta Cheese, cubed

2 tablespoons Pickled Jalapeño Peppers, chopped

2 teaspoons Garlic, chopped

Creole Seasoning to taste

1 pound Fettuccini, cooked and drained

1 cup grated Parmesan Cheese

Preheat oven to 350℉.

Melt butter in a heavy large Dutch oven over medium heat. Add the onions, bell peppers and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden.

Add the flour and stir to mix. Cook, stirring often, for 2 to 3 minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about 5 minutes, or until the shrimp turn pink.

Add the half and half, cheese, jalapeño peppers an garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with Creole Seasoning.

Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan Cheese.

Bake for about 10 minutes or until the mixture bubbles.


Good Cooking, Good Eating and Good Living!!!