Sep 282017
 

You can easily change the flavor of pesto by changing the herb that you use or the nuts. You can even change both as this recipe shows. This pesto is great as a marinade for meat or drizzled over meat after cooking.

1 cup fresh Rosemary, stripped from stems

2 or 3 cloves Garlic

1 tablespoon fresh Orange Zest

1/3 cup toasted Walnuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place rosemary, garlic, zest and walnuts into a food processor and pulse to chop coarsely. With the machine running, slowly stream the olive oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine. Add salt and pepper to taste.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 252017
 

This week, I am featuring a classic Italian sauce, Pesto. Pesto has many different variations and uses. If you have ever had pesto, more than likely you had Basil Pesto.

2 cups fresh Sweet Basil, rinsed and dried, large stems removed

2 or 3 cloves Garlic

1/4 cup toasted Pine Nuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place basil, garlic and nuts into a food processor or blender and pulse to chop coarsely. With the machine running, slowly add oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine thoroughly. Add salt and pepper to taste.

One of my favorite uses it to spoon some pesto into an Alfredo sauce to create a herbal sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 212017
 

Ok, this may be a stretch on being a plantation. This house was formally part of the Indigo Plantation. It has housed a few different things, including the restaurant Indigo, which this recipe comes from.

Cake

1/2 cup unsalted Butter, softened

1 1/2 cups Dark Brown Sugar

1 1/2 teaspoons Vanilla

3 Eggs

3 squares Unsweetened Chocolate, melted

3/4 cup strong Coffee with Chicory

1 2/3 cups Cake Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/4 cup Cocoa Powder

Frosting

1 cup unsalted Butter

1 Egg Yolk

6 squares Semi-Sweet Chocolate, melted

1 tablespoon Vanilla

1 cup strong Coffee reduced to 2 ounces (1/8 cup)

1 1/4 cups Powdered Sugar

To make the cake, preheat oven to 350℉. Grease and flour two 9-inch cake pans. Cream butter and sugar until smooth. Add the vanilla and beat in the eggs, one at a time. Beat in the chocolate, then slowly beat in the coffee. Combine the flour, soda, salt and cocoa and beat in, a third a time, until mixed. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove from oven and place on cake racks to cool.

To make the frosting, cream the butter until it is fluffy. Beat in the egg yolk, then the chocolate and stir in the vanilla and coffee. Slowly beat in the powdered sugar until the frosting is smooth and creamy. Spread between the layers of the cooled cake, then over the top and sides.

Enjoy!!!

Good Coking, Good Eating and Good Living!!!

Sep 182017
 

This week, I will feature two recipes from the plantations that surround New Orleans. The first one is located down Highway 23 in West Point a la Hache. The key component in this dish is the Southern Comfort. The picture of the Woodland Plantation is on the label of the bottle.

1 tablespoon Butter

1/2 pound lump Crabmeat, picked thru for shells

1 teaspoon Garlic, minced

2 tablespoons Green Onions, minced

2 tablespoons Clarified Butter or Salad Oil

2 tablespoons freshly ground Black Pepper

1 cup Southern Comfort

3 cups Heavy Cream

1 cup Veal Demi-Glace or Beef or Chicken Stock

1/2 teaspoon Salt

8 12-ounce Double-Cut Pork Chops

Salt and Pepper to taste

1/4 cup Vegetable Oil

To make the stuffing, melt the tablespoon of butter in a small skillet over medium heat. Add the crabmeat, garlic and green onions and sauté for 5 minutes. Remove from the heat and set aside.

To make the sauce, heat the clarified butter or salad oil in a heavy pot over medium heat. Add the pepper and cook one minute. Add the Southern Comfort and flame, then cook until reduced by 1/2. Add the cream and continue to cook until the sauce is reduced to a fairly thick consistency, similar to heavy eggnog. Add the glace or stock, reduce the heat to low, and simmer for 5 more minutes. Strain into a clean container and keep warm until ready to serve.

Preheat oven to 375℉. Cut a pocket into each pork chop at the center from the outside to the bone. Stuff each chop with 2 tablespoons of the crabmeat mixture. Season with salt and pepper. Place the oil in an oven-proof skillet over high heat, and when the oil is hot, sear the chops until golden brown on all sides. Bake until cooked through, about 15 to 18 minutes. Serve with the warm sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 142017
 

Here is a great vegetarian dish that is equally at home at a tailgate as it is at a home meal. This quick dish is a great replacement for a lettuce salad.

2 (6oz) boxes of Wild and Long Grain Rice Mixture, cooked according to directions and cooled to room temperature.

1/2 pound fresh White Button Mushrooms, sliced

1 cup Robusto Italian Dressing

1/4 cup Green Bell Peppers, chopped

1/4 cup Red Bell Peppers, chopped

1/4 cup Celery, chopped

1/2 cup Green Onions, chopped

3 tablespoons fresh Parsley, chopped

Salt and Black Pepper to taste

Combine all ingredients in a large bowl and toss to mix. Cover and refrigerate for at least 3 hours before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Sep 112017
 

Football season is here. Time to start tailgating. The only thing you need when planning a tailgating menu is your imagination. This week, I will be showcasing 2 side dishes that are at home at a tailgate.

1 1/2 pounds boiled Shrimp, peeled and deveined

2 ripe medium Avocados, peeled and cubed

1/4 cup fresh Lime Juice

3 cups Ripe Tomatoes, coarsely chopped (about 1 1/2 pounds)

1 1/2 cup Green Onions, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon Garlic, chopped

1 tablespoon Pickled Jalapeños

Pinch of Ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon freshly ground Black pepper

1/2 teaspoon Hot Sauce

Coarsely chop the shrimp and set aside. Combine the avocados with the lime juice and toss gently to coat. Set aside. Combine the shrimp, tomatoes, green onions, cliantro, garlic, jalapeños, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least 2 hours before serving with tortilla chips.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

Sep 072017
 

Now that we have made our Fig Preserves, what do we do with them? Here is a great breakfast idea. It is also great for an afternoon snack.

1 large Egg

1/2 cup Milk

2 cup All-Purpose Flour

2 1/2 tablespoons Sugar

1 tablespoon Baking Powder

1/2 teaspoon Salt

3/4 cup chopped Fig Preserves

6 tablespoons Butter, cut into small pieces

Preheat oven to 400℉.

Whisk the egg and milk together in a bowl. Set Aside. Mix flour, sugar, baking powder, salt and figs into another bowl. Drop butter in flour mixture and stir until incorporated well. Pour egg and milk mixture into bowl with fig mixture. Mix just until the dough forms. Spoon dough on parchment paper or foil-lined baking sheet and bake 22 minutes or until golden.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Sep 042017
 

Figs are in the middle of their second season, running from August to October. This native Louisiana product is best made into preserves to be used in other recipes. I turn to, in my opinion, the greatest chef , Warren Leruth. His recipe can be found in his LeRuth’s 20th Anniversary Cookbook.

1 gallon Local figs, small, ripe on firm side (cover with boiling water and soak for 15 minutes)

5 pounds Sugar

2 quarts Water

1 teaspoon Good Quality Vanilla Extract

Add sugar and water to above and boil until syrup registers 214℉. Remove from heat. Allow figs and syrup to cool overnight. Next day, add 1 pint water and 2 pounds sugar. Boil t 218℉. Immediately fill jars and have someone apply the lids tightly and place jars upside down. This is very important as by turning upside down, lids are pasteurized. After about 15 minutes, try to give the lids another tightening and leave upside down to cool.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!