Jul 312017

As some of you may know, I have been writing a food column for my local paper. Today, I am planning out my columns for the month of September. I though about doing a series on the restaurants from the Plantations. This week, I will feature two breakfast recipes from Houmas House Plantation,

I will never forget the first time I heard about alcohol in biscuits. A friend’s father used to make beer biscuits that she loved. One day, she asked why was he drinking beer so early in the morning. He said he was using it to make the biscuits that she loved so much. She did not believe him until she sat and watched his prepare his biscuit dough. They were very good biscuits.

Here is a twist on those beer biscuits, using the ingredients to make a Mimosa, Champagne and Orange Juice.

2 cups Flour

4 teaspoons Baking Powder

1 teaspoon Salt

Zest of 1 Orange

2 tablespoons Shortening

1/2 cup Champagne

1/2 cup Orange Juice

Preheat oven to 350℉.

In a mixing bowl, combine flour, baking powder, salt, and orange zest. Work shortening into the flour mixture with the tips of you fingers. You want to get a mixture where the flour surrounding little pieces of the shortening. The mixture should not form into a paste but should be somewhat dry. Add the champagne and orange juice gradually, mixing with a butter knife or wooden spoon to form a soft dough ball. Roll dough lightly on a floured board to 1/2-inch thickness. Cut shape with a biscuit cutter and place on a greased baking pan. Bake for 12 to 15 minutes. Remove from oven and serve warm.


Good Cooking, Good Eating and Good Living!!!

Jul 272017

Here is a refreshing dessert for these hot summer days.

1 cup Pineapple Sage Leaves, loosely packed

5 cups Watermelon, seedless and coarsely chopped

1/3 to 1/2 cup Sugar or to taste

2 teaspoons Lime Juice

Combine all ingredients in a blender or food processor and whirl until smooth. Chill in refrigerator for 1 hour or more. Freeze in an ice cream or sorbet maker until slushy-firm.

If not using an ice cream maker, place mixture in a steel bowl in freezer and stir with a whisk every 5 minutes for 30 to 40 minutes. When mixture is slushy, leave in freezer for another 2 to 3 hours, to desired consistency.


Good Cooking, Good Eating and Good Living!!!

Jul 242017

The fruit that comes to mind when I think of summer is Watermelon. This week, two recipes to show that there are other ways to eat watermelon other than just cold from the rind.

Gazpacho is a cold soup. This is a very refreshing version.

8 cups seedless Watermelon chunks

2 Cucumbers, peeled, seeded and cut into chunks

1 small Onion, chopped

1 12-ounce jar Roasted Red Peppers, drained

1 cup Tomatoes, chopped

1/2 cup Cranberry Cocktail Juice

3 tablespoons Olive Oil

1/4 cup Raspberry Vinegar

Salt to taste

A generous dash Louisiana Hot Sauce

Place all ingredients in a food processor, pulse until almost puréed or to desired consistency. Add more cranberry juice to thin, if needed.


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Jul 202017

This recipe is from John’s book “Best Big Easy”. Here is the introduction to the recipe.

“Sometimes great marriages happen in the kitchen. Such was the case when we introduced my egg salad to my wife’s potato salad. A match made in heaven!”

3 pounds Yukon Gold Potatoes

8 Eggs

1 1/4 cup Mayonnaise

1/4 cup White Wine Vinegar

1/4 cup Sweet Pickle Relish

2 tablespoons Creole Mustard

1 Onion, minced

1 stalk Celery, minced

3 Green Onions, chopped

1 clove Garlic, minced

Salt and Pepper

Put the potatoes in a large heavy-bottomed pot and add salted water to cover by two inches. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain and cool. When the potatoes are cool enough to handle, use a small knife to remove the skin. Roughly chop the potatoes into large chunks.

While the potatoes are cooking, put the eggs in a saucepan, cover with water, and bring to a boil over high heat. Cover the pan and immediately remove from the heat. Let the eggs sit in the hot water for 5-7 minutes. Place the pot in the sink under the faucet and let cold water run until the eggs have cooled enough to handle. Peel and roughly chop the eggs.

For the dressing, whisk together the mayonnaise, vinegar, relish, and mustard in a small bowl until well combined. Add the onions, celery, green onions, and garlic and stir well.

Combine the potatoes and eggs in a large serving bowl. Add the dressing and toss to combine. Season with salt and pepper and refrigerate until ready to serve.


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Jul 172017

The hot summer months are at it’s midpoint. Many people are having cookouts. Looking over my recipes, I see that I have not featured a staple of cookouts, Potato Salad. So this week, I will share two, one warm and one cold.

The best potatoes for potato salad are Yukon Gold. They have a creaminess that is not found in other potatoes. Yukon Golds are also best for mashed potatoes. But if you cannot find them, Russets will work as well.

4 pounds Yukon Gold Potatoes

1 tablespoon plus 2 teaspoons Kosher Salt

1/2 cup Cane Vinegar or White Wine Vinegar

1 tablespoon Sugar

1 pound Andouille Sausage, cut in a 1-inch dice

2 small Onions, diced

2 cup Beef Stock

1/2 cup Fresh Parsley, chopped

Peel potatoes, and place in a large pot with enough cold water to cover by a couple of inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a simmer. Cook until tender, about 20 minutes.

While potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons of salt in a small saucepan and place over moderate heat until the sugar is dissolved.

Drain the potatoes. Using gloves or paper towels to protect your hands, cut the potatoes into large chunks. Drizzle with the hot vinegar mixture, gently stir, and set aside.

Cook Andouille in a large skillet over moderately low heat, stirring frequently, until browned and crispy. Remove its a slotted spoon, and transfer to a plate lined with paper towels. Drain excess fat from the skillet, leaving a thin coating on the bottom. Add onions and sauté until translucent but not browned.Add stock and bring to a boil over high heat. Reduce heat, and simmer until reduced by half, about 20 minutes. Pour over reserved warm potato mixture and sprinkle with cooked Andouille and parsley. Gently stir and serve immediately.


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Jul 132017

All along the New England coast, you will find the Lobster Roll. As good as they are, you can easily substitute crabmeat for the lobster. This New Orleans version easily rivals this New England Staple.

Softened Butter

4 Hot Dog Buns, split lengthwise

q pound Lump Crabmeat, picked thru for shells

1/4 cup Mayonnaise

1/4 cup Celery, minced

Salt and Freshly Ground Black Pepper to taste

Butter outsides of hot dog buns and brown in a skillet. In a large bowl, combine remaining ingredients and mound in buns. Gently press sides of buns together and serve.


Good Cooking, Good Eating and Good Living!!!

Jul 102017

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two recipes that are cold dishes. Quite refreshing for this heat.

1 large Head Lettuce, rinsed and drained

3/4 cup Giardeniera (Italian Pickled Vegetable Salad), drained

1 1/2 to 2 cups Lump Crabmeat, picked thru for shells

1/2 cup Onion, chopped

1 cup Olive Oli

1/2 cup Red Wine Vinegar

1/2 teaspoon Salt

2 cloves Garlic, minced

Break lettuce into bite sized pieces and combine with giardeniera, crabmeat and onions. Thoroughly mix oil, vinegar, salt and garlic. Pour over lettuce, giardeniera and crabmeat. Gently toss and serve.



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Jul 062017

These two restaurants have served many Shrimp Remoulade in their history. As two of the oldest restaurants in the city, these Grand Dames are still going strong.

Antoine’s Remoulade Sauce

2/3 cup Ketchup

1/2 teaspoon Powdered Mustard

2 tablespoons Horseradish

1 tablespoon Worcestershire

1/2 teaspoon Tabasco Sauce

1 tablespoon Green Onions, minced

1 tablespoon Celery, minced

1 tablespoon Parsley, minced

Combine all ingredients. Makes 1 cup.


Galatoire’s Remoulade Sauce

1 bunch Parsley, stems removed

2 ribs Celery

2 cloves Garlic

1 tablespoon Bell Pepper, minced

1 cup Creole Mustard

4 tablespoons Paprika

2 tablespoons Prepared Horseradish

1 cup Red Wine Vinegar

1 teaspoon Tabasco Sauce

1 teaspoon Worcestershire Sauce

Salt to taste

1/4 teaspoon Black Pepper

Pinch Cayenne Pepper

1 pint Salad Oil

Using a food processor, chop the parsley, celery, garlic, and bell pepper to coarse purée. Transfer this to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire, salt, black pepper, and cayenne. Using a wire whisk, beat constantly adding small amounts of oil at a dribble until the sauce achieves a smooth consistency. Cover and transfer to a refrigerator to marinate for 24 hours. Makes 2 cups.


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Jul 032017

Last week, I had two recipes with shrimp in them. The most unique New Orleans shrimp dish is Shrimp Remoulade. Every restaurant has their own variation. This week, I will offer 4 remoulade recipes from the 4 old guard restaurants.

It is natural to share the recipes of the old Brennan’s and Commander’s Palace Remoulade sauces together. Both restaurants were run by the original Brennan siblings. Today, members of the Brennan’s family still run these restaurants. However, the people in charge are now cousins.

Brennan’s Remoulade

3/4 cup Parsley, minced

3/4 cup Shallots, minced

3/4 cup Celery, minced

3/4 cup Dill Pickle, minced

1 tablespoon Garlic, minced

1 3/4 cups Creole Mustard

3 tablespoons Horseradish

1/4 cup Vinegar

1/4 cup Salad Oil

Mix all ingredients together and chill. This sauce will keep, if refrigerated, for many weeks. The more it stands, the better it taste.

Commander’s Palace Remoulade

1/4 cup Creole or Dijon Mustard

2 tablespoons Paprika

1 teaspoon Cayenne

1 teaspoon Salt

1/2 cup Cider Vinegar

1 cup Green Onions, finely chopped

Dash Tabasco Sauce

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1/4 cup Ketchup

1/4 cup Yellow Mustard

2 cloves Garlic, minced

3 Eggs, at room temperature

1 1/3 cups Salad Oil

Put all ingredients except oil in a blender. Cover and blend at low speed. While blending, remove cover and gradually pour in the oil in a steady stream. Sauce will thicken.


Good Cooking, Good Eating and Good Living!!!