Jun 292017

Garfield the cat loves lasagna. I wonder if he has ever tried a seafood version. I know this would knock his paws off.

2 cups Parmesan Cheese

2 cup Mozzarella Cheese

2 teaspoons Italian Seasoning, divided

2 pounds small (51-60) Shrimp, peeled and deveined

2 cloves Garlic

1 tablespoon Butter

1/4 cup Shrimp or Seafood stock

2 teaspoons Creole Seasoning

1 pound Claw Crabmeat, picked thru for shells

1 pound Jumbo Lump Crabmeat, picked thru for shells

1 tablespoon Parsley, chopped

Olive Oil

9 Lasagna Noodles, cooked to package directions

Béchamel Sauce, recipe to follow

Preheat oven to 375℉. Mix the cheeses with the Italian Seasoning. Sauté the shrimp and garlic in butter on a pan set over medium-high heat until the shrimp begin to turn pink. Add the stock and Creole Seasoning. Cook of an additional 3 minutes until the shrimp are firm. Set the mixture aside and cool down to room temperature. Add the crab meats and parsley and gently fold in the ingredients. Set aside.

Drizzle Olive Oil in the bottom of a 9×12-inch casserole dish. Layer noodles, then a layer of Béchamel sauce, then a layer of seafood, then a layer of the cheese mixture. Repeat the layers, then top with Béchamel sauce and cheese. Bake for 40 minutes.

Béchamel Sauce

2 sticks Butter

1/2 cup Onion, chopped

1 cup All-Purpose Flour

2 cups Milk

2 teaspoons Salt

1 teaspoon White Pepper

2 Bay Leaves

Pinch Ground Nutmeg

Melt butter in a saucepan set over medium-high heat. Add the onions and sauté until clear, about 5 minutes. Add flour and stir to mix well. Add the milk, salt, white pepper, bay leaves, and nutmeg. Stir continuously with a whisk until the sauce is thickened. Strain out the onions and bay leaves.’



Good Cooking, Good Eating and Good Living!!!

Jun 262017

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for dinner that night. Unfortunately, now I have to bring an ice chest with me to New Orleans to bring back some great Louisiana Shrimp.

Here is a recipe using two great Louisiana products, Shrimp and Abita Amber Beer. It is a great appetizer for 4 or a light entree for 2

12 Large Shrimp, peels and heads on

2 tablespoons Creole Seasoning

3 tablespoons fresh Rosemary, chopped

2 1/4 cups Abita Amber Beer

2 1/4 tablespoons Worcestershire Sauce

1 1/2 tablespoons Garlic, minced

Juice of 1/2 Lemon

12 tablespoons cold Butter, cubed

Chopped Green Onions and Parsley for garnish

Arrange the shrimp in a single layer in a large skillet over high heat. Sprinkle with Creole seasoning and the rosemary. When pan is smoking hot, add the beer, Worcestershire, garlic and lemon juice. Bring to a boil and cook until the shrimp are just cooked through.

With a slotted spoon, transfer 3 shrimp each into 4 shallow bowls and keep warm.

Add the butter, a cube at a time, whisking after each addition, to the mixture in the skillet. The sauce should thicken slightly and have a glossy appearance. Pour equal amounts of the sauce over the shrimp, garnish with green onions and parsley, and serve immediately.


Good Cooking, Good Eating and Good Living!!!

Jun 222017

Peaches are perfect for dessert. Their sweetness makes a perfect end to a summer meal.

1 1/4 pounds Peaches, peeled, pitted and sliced

1 tablespoon Cornstarch

2 tablespoons Sugar

1 tablespoon Lemon Juice

2 tablespoons Butter, softened

2 tablespoons Light Brown Sugar

1 teaspoon Vanilla Extract

1/3 cup Flour

1/2 teaspoon ground Cinnamon

1/8 teaspoon Baking Soda

3/4 cup Old-Fashioned Oats

Preheat oven to 350℉.

Lay peaches in oblong 2-quart baking dish. In a small bowl, mix together cornstarch and sugar. Toss cornstarch mixture and lemon juice with peaches in baking dish.

Mix together butter, brown sugar and vanilla in a medium bowl. In a small bowl, stir together flour, cinnamon and baking soda, and mix with oatmeal and butter mixture until crumbly. Sprinkle on top peaches.

Bake until topping is brown and mixture is bubbly, about 45 minutes. Cool slightly and serve warm.


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Jun 192017

Peaches are a wonderful summer ingredient. Although you can use frozen peaches, fresh peaches are especially good this time of year. However, frozen peaches will work will in both recipes.

This recipe is great for hot summer afternoons. This chilled soup is very refreshing. It is also very easy to make.

1 1/4 pounds Peaches, peeled, pitted and sliced

1 cup plain Yogurt

1 cup Orange Juice

1 teaspoon Lemon Juice

1 tablespoon Sugar

1 teaspoon Almond Extract

Place all ingredients in the bowl of a food processor or blender, and process until smooth. Cover and chill for at least 4 hours before serving.


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Jun 152017

This is as classic as it gets. This simply prepared dish is habit forming.

12 large Soft-Shell Crabs

4 cups All-Purpose Flour

2 cups Clarified Butter

2 cups Meuniére Sauce

4 Lemons cut into wedges for garnish

1/4 cup Fresh Parsley, chopped, for garnish

Clean the crabs. Dredge the cleaned crabs in flour and shake off the excess. Add the clarified butter to a large sauté pan set over high heat. Sauté crabs for 4 minutes per side or until golden brown.

Meuniére Sauce

1 pound Salted Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

Melt the butter in a medium saucepan over medium heat, whisking constantly for 8 to 10 minutes until the milk fats begin to brown and the liquid becomes a deep golden color. Remove the pan from the heat and continue to whisk slowly, add the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

Arrange 2 crabs each on 6 dinner plates and drizzle with Meuniére Sauce. Garnish with chopped parsley and lemon wedges. Serve at once.



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Jun 122017

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using this prize of the season.


2 tablespoons freshly squeezed Lemon Juice

2 tablespoons White Wine

1 tablespoon Worcestershire Sauce

8 drops of Tabasco

4 large Soft-Shell Crabs

Salt and fresh ground Black Pepper to taste

Combine the marinade ingredients and pour over the soft-shell crabs. Marinade for 5 minutes, turning the crabs in the liquid. Season with Salt and pepper.

1/3 cup Pure Olive Oil

1/4 cup All-Purpose Flour

Heat the olive oil in a large skillet. Dust the crabs with flour and brown on all sides, then set skillet in a preheated 400℉ oven until the crabs are firm to the touch, about 5 to 7 minutes. While the crabs are in the oven, prepare the sauce.

1 tablespoon Pure Olive Oil

1 tablespoon White Onion, chopped

1 teaspoon Garlic, minced

2 Roma Tomatoes, chopped

1/3 cup White Wine

1 cup Seafood Stock

1 cup Mushrooms, sliced

Juice of 1 Lemon

1/4 teaspoon Tabasco

1 tablespoon Capers

1/2 teaspoon Salt

4 tablespoons unsalted Butter

1/4 cup Fresh Basil, chopped

In a separate pan, heat 1 tablespoon of the olive oil and sauté the onion and garlic until golden, then stir in the tomatoes. Add white wine and let it reduce, then add the seafood stock and all remaining ingredients. Heat thoroughly. Place a soft-shell crab on each plate and spoon the sauce over the top.



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Jun 082017

Here is a great summertime breakfast. You can also use frozen blueberries to enjoy this dish year round.

2 Eggs

2 cups Buttermilk

2 cups Flour

1 tablespoon Sugar

1 tablespoon Baking Soda

1 teaspoon Salt

6 tablespoons Melted butter

1 cup Fresh Blueberries

Preheat griddle to medium.

Beat Eggs until light and fluffy. Add milk.

Sift together flour, sugar, baking soda, and salt. Add to egg-milk mixture; beat until smooth with an electric mixer.Stir in butter and fold in blueberries.

Oil griddle. Pour or scoop batter onto the griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


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Jun 062017

Summer is here and it’s the best time for fresh berries. So this week, I will feature two berry dishes. The first one features blackberries. I remember picking blackberries at my grandmother’s house. She has one bush but it always produced a great bunch of berries.

4 tablespoons Melted Butter

1 cup Milk

2 large Eggs, well beaten

3 1/2 cups Sugar divided

2 teaspoons Vanilla

3 1/2 cups All-Purpose Flour

3 teaspoons Baking Powder

4 cups Bottled Water

1 1/2 quarts Blackberries

Whipped Cream or Vanilla Ice cream for serving

In a medium mixing bowl, whisk together melted butter, milk, eggs, 1 cup Sugar, and vanilla. In a separate bowl, combine flour and baking powder. Add dry ingredients to the liquid ingredients and stir, but do not over mix.

When dumpling batter is ready, combine water, 2 1/2 cups sugar, and blackberries in a large skillet. Cook fruit over a medium heat until mixture thickens. Drop dumpling batter by heaping teaspoons into the blackberry sauce mixture in skillet. Cover and cook until the dumplings rise.

Test them with a fork to see if they are done. When a fork inserted into dumpling comes out clean, remove them from the skillet and continue with the remaining batter.

Serve warm right out of the skillet with the blackberry mixture. Top each dish with whip cream or ice cream.


Good Cooking, Good Eating and Good Living!!!

Jun 012017

Here is Kevin’s take on the classic Brunch dish. He uses a choice of beef or pork instead of the traditional veal.

8 (4 ounce) pieces of Pork or Beef cutlets, sliced to 1/4 inch thickness

1 cup All-Purpose Flour

4 tablespoons Creole Seasoning

2 tablespoons Vegetable Oil

For the Gravy

1/4 cup Onion, chopped

1/4 cup Celery, chopped

1/3 Green Bell Pepper, chopped

1/2 cup Tomato, diced

4 cloves Garlic, peeled and minced

1/4 cup Vegetable Oil

1/4 cup All-Purpose Flour

2 tablespoons Red Wine

2 teaspoons Worcestershire Sauce

1/4 teaspoon Cayenne

2 Bay Leaves

2 1/2 cups Beef Borth

Kosher Salt and Pepper, to taste

1 cup Stone-Ground Grits, cooked according to the package directions

Italian Parsley


Rinse cutlets, pat dry, and chill in the refrigerator for about 20 minutes. Chilled cutlets fry better.

In a separate bow;, combine flour and seasoning. Dredge cutlets on both sides with the flour. season all cutlets thoroughly. Set aside.

In a large skillet over medium-high heat, bring oil to temperature. Evenly space cutlets in the pan and cook until thoroughly browed, about 4 minutes on each side. Remove and set aside.


Add onion to the skillet and sauté until translucent, about 5 minutes. Add celery and bell pepper and continue to cook until tender, about 5 minutes. Add tomato and cook for 1 minute. Add garlic and cook until you smell the aroma, about 1 minute. Transfer vegetables from pan and set aside.

Using the same pan, make a roux gravy using the oil and flour. Heat oil and slowly add flour until the consistency is that of wet sand. Continue to stir and cook until roux is a dark brown.

Add wine, Worcestershire, cayenne, bay leaves, and broth. Stir. Add vegetables and stir again. Add cutlets , cover, and reduce heat to a smiler. Continue to simmer for about 30 minutes or until the grillades are fork tender. Season with salt and pepper. Serve over grits and sprinkle with parsley.


Good Cooking, Good Eating and Good Living!!!