Oct 302017

This week, I am featuring two recipes from the Queen of Creole Cooking Leah Chase. First up Creole Jambalaya

1 pound Smoked Ham, cut into 1/2-inch cubes

1/2 pound Chaurice Sausage, cut into pieces

1/2 pound Smoked Sausage, cut into 1/2-inch slices

1 cup Onions, chopped

3 cups uncooked Louisiana Long Grain Rice

1/4 cup Green Onions, chopped

1/2 teaspoon Paprika

1 tablespoon Parsley, chopped

1 teaspoon Ground Thyme

1 teaspoon Garlic, chopped

1/2 cup Green Bell Pepper, chopped

1 teaspoon Salt

1 Bay Leaf

1 pound (41-50 count) Louisiana Shrimp, peeled and deveined

4 cups Water

Place ham, sausages, and onions in a 3-quart Dutch oven. Cover and cook over medium heat until onions are soft. Add the rice and stir well.

Add the green onions, paprika, parsley, thyme, garlic, green peppers, salt, bay leaf, shrimp, and water.

Raise heat to high and bring to a boil.

Cook for 5 minutes. Reduce heat to low.

Cover the pot tightly and let cook slowly for 35 minutes or until the rice is tender. Fluff with a fork and mix well before serving.


Good Cooking, Good Eating and Good Living!!!

Oct 262017

Here is a twist on Boudin Balls. This adds more flavor to an already delicious bite.

2 cups Vegetable Oil

32 ounces Boudin, removed from casing

6 fresh Jalapeños, halved crosswise

12 cubes Sharp Cheddar Cheese

2 cups All-Purpose Flour

2 Eggs, lightly beaten

In a Dutch Oven or Deep Fryer, heat vegetable oil to 325℉. over medium-high heat.

Divide boudin into 12 pieces. Shape one piece of boudin around one cube of cheese and one half jalapeño, forming 12 balls.

Pour eggs into a shallow dish, and place flour in a shallow plate. Roll each ball in egg, and then dredge in flour.

Fry the boudin balls until golden, about 5 minutes. Remove from oil, drain on paper towels, and serve immediately.


Good Cooking, Good Eating and Good Living!!!


Oct 232017

This week, I am featuring Boudin as an ingredient. It works well as a stuffing for pork chops. It is also great as an appetizer. Here is a Boudin Egg Roll

2 cups Vegetable Oil

24 ounces Boudin, casing removed

1 (16 ounce) package Egg Roll Wrappers

Creole Mustard and Pepper Jelly for dipping

In a Dutch Oven or Deep Fryer, heat oil to 350 ℉. over medium-high heat.

Place 2 tablespoons boudin in center of each egg roll wrapper. Wrap from bottom up, and then fold the sides in and top down. Moisten the top of the wrap with water to make it stick together.

Fry until golden brown on all sides. Drain on paper towels and serve immediately with mustard and pepper jelly


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

Oct 192017

This recipe has multiple uses. It can be used to top dishes in a Florentine presentation. I can also be served with ships as a dip. Of course, it is great as a side with a perfectly cooked steak.

3 10 ounce bags Fresh Spinach

2 tablespoons Butter

2 tablespoons Flour

1 cup Milk

1/4 teaspoon Salt

Pinch Nutmeg

Generous pinch White Pepper

Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen. Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about 6 to 8 minutes). Remove the spinach and chop.

In the same saucepan, melt the butter and add the flour. Stir as if making a roux until the mixture becomes smooth. Do not brown.

Heat the milk until steaming. Whisk into the not-quite-roux to make what looks like mashed potatoes. Add the salt, nutmeg, pepper and spinach. Stir until completely blended.


Good Cooking, Good Eating and Good Living!!!


Oct 162017

New Orleans has a good collection of steakhouses. As important as the steaks are, there are classic side dishes that are found on the menus. This week, I am featuring 2 classic steakhouse side dish recipes.

4 large white Potatoes

1 stick Butter, in all

2 medium Onions, coarsely chopped

2 Green Onions, finely sliced

Salt & pepper to taste

Boil the potatoes for about 10 minutes or until a fork jabbed into the biggest potato slips out when you lift the potato out of the water. Rinse the potatoes in cool water to stop further cooking. Cut the potatoes into 1-inch cubes. Heat 1/2 stick of butter in a skillet over medium-high heat until it bubbles, and sauté the onions until they just begin to brown at the edges. Add the potatoes, the green onions, and the remaining butter to the pan and cook, without stirring, until the potatoes have browned on the bottom. Turn the potatoes over and brown the other side. Add salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!

Oct 122017

Since today is National Gumbo Day, here is a different spin on gumbo from Frank Davis

2 tablespoons Extra-Virgin Olive Oil

2 cups Onion, diced

1 cup Celery, diced

6 to 8 cloves Garlic, chopped

2 16-ounce cans Diced Tomatoes

1 6-ounce can Tomato Purée

6 cups Seafood or Chicken Stock

1/2 cup Dry White Wine

2 Bay Leaves

1 teaspoon Red Pepper Flakes

2 teaspoon Salt

2 teaspoons Italian Seasoning

2 pounds (41-50 count) Shrimp, peeled and deveined

1 pound Crawfish Tails

1 pound Crabmeat, picked thru fro shells

1 pound Catfish Pieces

1 pound Broad Egg Noodles, cooked al dente

3 tablespoons Corn Starch, dissolved in 1/2 cup Seafood or Chicken Stock

2/3 cup Green Onions, thinly sliced

1/4 cup Parsley, minced

3/4 cup Parmesan Cheese, grated

In a 6-quart Dutch oven or gumbo pot, sauté onions, celery and garlic in the olive oil over a medium-high fire until the vegetables soften, about 8 minutes. Without reducing the heat, stir in the canned tomatoes and the tomato purée and cook until the mixture is thoroughly blended. To get the tomatoes to impart a light and delicate flavor, chop them into small pieces as they cook.

Add the stock, wine and bay leaves. Season with salt, pepper and Italian Seasoning. Reduce the flame to low, cover the pot tightly, and simmer for about 20 minutes to get the ingredients to fully marry.

When the flavors have combined, toss the raw shrimp, crawfish tails, crabmeat and the catfish pieces along with the egg noodles, and stir the entire pot once again.

The seafoods and noodles will be ready in just a matter of minutes, so take care not to overcook – about 5 minutes should be all it takes.

Just before you plan to serve the gumbo, increase the heat oven again to high and str in the cornstarch mixture a little at a time. When the sauce thickens slightly and glazes the pasta as well as the seafoods, the dish is ready to serve.

Sprinkle the green onions, parsley and Parmesan Cheese, and fold everything together once more.


Good Cooking, Good Eating and Good Living!!!

Oct 092017

How about another great Tailgating recipe? No sandwich says Creole-Italian like a Muffuletta. Here is a twist on that classic salad.

3 pounds Ground Beef

Creole Seasoning to taste

12 “Slider” Mini Buns, I prefer King’s Hawaiian

12 slices Provolone Cheese, cut in half

Prepared Olive Salad mix, bottled or homemade

Prepare a grill for indirect cooking.

In a medium bowl, season ground beef with Creole Seasoning. Form into 12 small patties. Grill to doneness, turning once on each side, 4 minutes per side for medium.

Slice and grill Buns. On bottom half of each bun, place a little olive salad, top with burger, followed by 2 small slices of provolone cheese, more olive salad and then the top half of bun.


Good Cooking, Good Eating and Good Living!!!


Oct 052017

This is a delicious dessert. It combines all the great dessert ingredients: cake mix, cream cheese, powdered sugar and chocolate chips.

1 (18.25ounce) box Yellow Cake Mix

1/2 cup Butter, melted

1 large Egg

1 tablespoon Water

1 (8 ounce) package Cream Cheese

1 (16 ounce) box Confectioner’s Sugar

2 Egg Whites

1 teaspoon Vanilla

1 cup Semisweet Chocolate Chips

Preheat oven to 350℉.Lightly grease a 13×9-inch baking dish.

In a large bowl, combine cake mix, butter, egg and water. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan.

In another large bowl, combine cream cheese, sugar, egg whites and vanilla. Beat at medium speed with an electric mixer until smooth. Stir int he chocolate chips. Spread over batter in pan. Bake 40 to 50 minutes or until the top is golden brown. Let cool to room temperature, and cut into small squares.


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

Oct 022017

Football season is in full swing. Many people get together to watch their favorite teams. This week, I am featuring a slider and a dessert great for gameday.

24 miniature Kings Hawaiian Rolls

1/3 cup Dijun Mustard

1/2 pound thinly sliced ham, cut into small pieces

2 cups shredded Jarlsberg or Swiss cheese

1/4 cup Butter, melted

2 tablespoons Onions, minced

1 tablespoon Poppy Seed

Hot Sauce ot taste

Preheat oven to 350℉. Line a large baking sheet with foil.

Split rolls in half, and place bottom halves on baking sheet. Spread each bottom of roll with mustard, and top with ham and cheese. Add tops of rolls and arrange filled rolls close together on the baking sheet.

In a small bowl, combine butter, onions, poppy seeds and hot sauce, and drizzle mixture evenly over rolls. Cover with foil, and bake 12 to 15 minutes or until the cheese is melted. Remove foil, and bake 2 minutes longer. Serve immediately.


Good Cooking, Good Eating and Good Living!!!