Aug 312017

This dish is great as a vegetarian main dish or as an accompaniment to any meal.

1 pound fresh Okra, halved lengthwise

4 Red Bell Peppers, seeded and cut into 1-inch strips

4 Orange Bell Peppers, seeded and cut into 1-inch wide strips

1 Red Onion, halved and cut into 1-inch strips

5 cloves Garlic, peeled and halved lengthwise

2 Jalapeño  Peppers, seeded and quartered lengthwise

2 Shallots, peeled and quartered

3 tablespoons Olive Oil

1 tablespoon firmly packed Light Brown Sugar

1 teaspoon Kosher Salt

1/2 teaspoon Chili Powder

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper; set aside. In a large bowl, combine okra, bell peppers, onion, garlic, jalapeños, and shallots. Pour olive oil over mixture, and stir well to coat. In a small bowl, combine sugar, salt, chili powder, cumin, and cayenne.Sprinkle mixture over vegetables, stirring to combine. Spread vegetables onto prepared baking dish. Bake until lightly browned and tender, 15 to 20 minutes. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Aug 282017

Orka is a staple in Louisiana Cooking. This vegetable is a must in seafood gumbo. This week two recipes, one with meat and one vegetarian, using fresh okra.

1/2 cup Vegetable Oil, divided

1 pound fresh Okra, cut into 1-inch pieces

1 cup Onion, chopped

1/2 cup Red Bell Pepper, chopped

3 tablespoons Garlic, minced

1/2 pound Andouille, cut into 1/2-inch pieces

2 (12 ounce) jars Roasted Red peppers, drained and puréed

2 cups Seafood Stock

1 (6 ounce) can Tomato Paste

2 teaspoons Kosher Salt

1 1/2 teaspoons freshly ground Back pepper

1/2 teaspoon Cayenne

1 pound medium shrimp, peeled and deveined

6 cups cooked Rice

In a large saucepan, heat 1/4 cup of the oil over medium-high heat. Add okra, and cook until tender, 8 to 10 minutes, remove okra, and set aside. In the same pan, add remaining 1/4 cup of oil, and heat over medium-high heat. Add onion, bell pepper and garlic. Cook, stirring often, until tender, 5 to 7 minutes.

Add sausage and cook until the sausage is browned. Stir in puréed peppers, stock, tomato paste, salt, pepper, and cayenne. Cook, stirring often, until the mixture boils. Stir in okra, simmer over medium heat for 20 minutes. Add shrimp and cook until pink and firm. Serve over rice.


Good Cooking, Good eating and Good Living!!!

Aug 242017

This recipe is closer to the name than the BBQ Shrimp most people are used to eating. There is actually BBQ sauce in the recipe.

1 1/2 cups Barbecue Sauce, divided

1/2 cup Lemon Juice

1 teaspoon fresh Dill, minced

1 teaspoon Black Pepper

1 teaspoon Lemon Pepper

1 teaspoon Garlic, minced

1 teaspoon Onion, minced

4 tablespoons (1/2 stick) Melted Butter

1/2 teaspoon Cayenne Pepper

1/3 cup Olive Oil

2 tablespoons Hot Sauce

2 to 3 pounds medium-sized Shrimp, peeled and deveined

3 cups Wood Chips

Combine 1/2 cup barbecue sauce with lemon juice, dill, pepper, lemon pepper, garlic, onion, butter, cayenne, olive oil and hot sauce. Place 3/4 of the marinade into a bowl. Add the shrimp and marinate for 15 to 30 minutes. combine remaining 1/4 of the marinade with 1 cup of the barbecue sauce, to use for basting. Soak wood chips while grill is warming up. Place shrimp on a seafood grilling tay. When grill is hot and wood chips are smoking, place shrimp on grill. Cook for 10 to 15 minutes, basting with sauce constantly.


Good Cooking, Good Eating and Good Living!!!

Aug 212017

Labor Day is quickly approaching. This unofficial last day of summer is a great excuse to crank up the grill for a big cookout. So for this week, here are two grilled shrimp recipes.

This recipe is not for everyone. But if you like margaritas, you will love these shrimp.

2 tablespoons Orange Liqueur

2 tablespoons Lime Juice

1/4 cup Tequila

1/4 cup Olive Oil

2 cloves Garlic, minced

1 fresh Jalapeño, seeded and minced

1/2 tablespoon Salt

1/4 cup fresh Cilantro, chopped

3 pounds medium-sized fresh Shrimp, peeled and deveined

Combine liqueur, lime juice, tequila, olive oil, garlic, jalapeño pepper, salt and cilantro in a heavy-duty, zip-top plastic bag; add shrimp. Seal and chill mixture for 1 hour. Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, over medium-high heat, for 10 minutes, or until shrimp turn pink.


Good Cooking, Good Eating and Good Living!!!

Aug 172017

Summertime is the best time for Blueberries. Frank surely knew this when he included this recipe in his book, Making Good Groceries.

1 cup All-Purpose Flour

1/2 cup + 3 tablespoons Granulated Sugar, separated

1 1/2 teaspoon Baking Powder

1 1/4 teaspoon ground Cinnamon

1/4 teaspoon plus dash Salt, separated

1 Egg, beaten

1 cup Milk

2 tablespoons Cornstarch

3 cup fresh Blueberries

4 teaspoons freshly-squeezed Lemon Juice

1 teaspoon Lemon Zest

1/2 cup melted Butter

First, preheat your oven to 350℉. In the meantime, make the cobbler topping by thoroughly stirring together the flour, 3 tablespoons of sugar, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Then combine the egg and milk and stir that into the dry ingredients just until the mix is moistened. Now set it aside while you prepare the fruit filling.

Next, to make the fruit mixture, first combine 1/2 cup sugar and the cornstarch in a saucepan. Then add the blueberries, lemon juice, lemon zest, 1 teaspoon cinnamon, and dash salt; stir everything together, and cook it over medium heat, continuing to stir, for 4 to 6 minutes or until thickened.

At this point, pour half of the butter into an 8×8-inch glass baking dish, place the berry mixture on top of the butter, spoon the cobbler topping over the fruit, and drizzle the topping with the remaining butter. all that’s left to do, then, is to slide the dish into the oven and bake for 15 to 20 minutes or until the topping is a crispy golden brown. I suggest that you serve this dessert warm. crowned with ice cream or freshly whipped cream.


Good Cooking, Good Eating and Good Living!!!

Aug 142017

This week, I am remembering Frank Davis. These two blueberry recipes are from his book, Making Good Groceries. This first recipe is an adult ice cream.

2 cups fresh Blueberries

1 1/2 cups Whole Milk

3/4 cup light Karo Syrup

3 tablespoons freshly squeezed Lime Juice

2 tablespoons Triple Sec or other orange-flavored liqueur

All you do is place the blueberries, milk, syrup, and lime juice in a food processor and purée the mixture until totally smooth. Then pour the purée through a fine-mesh strainer and press out all of the juices, discarding the berry skins. At this point, go ahead and add the liqueur to the strained mixture in a small bowl, cover it, and refrigerate it until it is ready to freeze. Then transfer the ice-cold mix to the freezing tub of your ice cream maker and freeze it to the sherbet stage, a little bit softer than ice cream. When you are ready for a special taste of summer, serve up the icy concoction with a heaping dollop of freshly whipped cream.


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Aug 102017

Honey and chicken, to me, is a natural combination. Honey BBQ chicken is often found at cookouts. Here is an indoor method.

1 cup Honey

1/2 cup Red Wine Vinegar

1/4 cup Olive Oil

1/4 cup Lemon Juice

2 cloves Garlic, minced

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/2 teaspoon dried Thyme Leaves

2 teaspoons Salt

2 teaspoons Black Pepper

4 boneless, skinless Chicken Breast.

Whisk together honey, vinegar, olive oil, lemon juice, garlic, oregano, basil, thyme, salt, and pepper. Toss the chicken with the mixture and marinate for 4 to 12 hours in the refrigerator.

Preheat oven to 375℉. Drain the marinade from the chicken. Place chicken on baking sheet and cook for 30 to 35 minutes, until golden brown. Baste while cooking.


Good Cooking, Good Eating, and Good Living!!!

Aug 072017

Honey is one of the oldest known farmed products. It is also one of the oldest, if not the oldest, sweetner on the planet. Louisiana has a few different varieties of honey from local producers. This week, I will feature a breakfast dish, as well as a chicken dish, using this golden substance

2 7.5 ounce cans refrigerated Biscuit Dough

6 cups Vegetable Oil

2 cup Honey

1/4 cup granulated Sugar

2 tablespoons ground Cinnamon

Divide the biscuit dough and roll into 20 bite-sized balls. In a large heavy pot or deep fryer, heat oil to 320℉. While the oil is heating, place the honey in a small saucepan set on low heat until melted, about 2 to 3 minutes.

In batches, fry the biscuits in the oil until golden brown on all sides, about 2 minutes per side. Mix the sugar and cinnamon in a bowl and set aside. Remove doughnuts to cooling rack or paper towel and pat dry.

Dip each into the hot honey, coating evenly, and remove to cooling rack. Immediately sprinkle with the cinnamon sugar mixture and serve.


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Aug 032017

Pancakes was a Saturday morning tradition at my house. Almost every Saturday, my father or mother would cook pancakes. Here is Houmas Houses spin on my childhood favorite.

Steen’s Cane Syrup and Pecan Butter

1/2 cup softened Butter

1/3 cup Steen’s Cane Syrup

2 tablespoons Pecans, chopped

Blend ingredients well with a wire whisk and allow to sit at room temperature, away from the heat, until pancakes are cooked.

Buttermilk Pancakes

1 3/4 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 1/2 cups Buttermilk

3 Eggs

2 tablespoons Vegetable Oil

1 tablespoon Steen’s Cane Syrup

Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl, add buttermilk, eggs, vegetable oil, and cane syrup. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons of vegetable Oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat. Pour batter, 1/4 cup at a time, onto the hot griddle. When the batter bubbles on top, turn and cook the second side until golden brown. Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.


Good Cooking, Good Eating and Good Living!!!