Jan 292018

Now is a great time for oysters. This past Friday, I opened my first oysters here in Arkansas. I have ordered fresh oysters in the shell to see how the supplier is. Hopefully, the supply will be good and I will be doing this more often. Here is a sauce from Frank Davis for raw oysters.

1/4 cup Melted Butter

1/4 cup Extra-Virgin Olive Oil

1 tablespoon Garlic, minced

1 teaspoon Flat-Leaf Parsley, minced

1 tablespoon fresh-squeezed Lemon Juice

2 hearty dashes of Hot Sauce

1/4 cup Pecorino-Romano Cheese

In a small saucepan, mix all the ingredients except the Romano together and bring the mixture up to just short of boiling. Then reduce the fire to low and gently simmer the mix, stirring continuously with a wooden spoon, for about 3 minutes. When you’re ready t eat, shuck your oysters and drizzle about a teaspoon of the sauce over each, with a little cheese, just before you pop them in your mouth! Oh, Momma!


Good Cooking, Good Eating and Good Living!!!

Jan 252018

In New Orleans, white beans seem to take a back seat to red beans. Here is a quick soup using the tasty white bean.

3 tablespoons Vegetable Oil

1 cup Onion, chopped

1/2 cup Celery, chopped

1/2 pound Tasso, chopped

1/2 pound Andouille, cut into 1/4-inch slices

4 slices Bacon, chopped

3 cans Blue Runner White Beans

32 ounces Chicken stock

1 can Rotel

Creole Seasoning to taste

Heat the oil in a large heavy pot over medium heat.

Add the onions, celery, tasso, andouille, and bacon, and cook, stirring, until the onions are soft and lightly golden, 5-7 minutes. Add the beans, stock and Roetl. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste. Skim off any oil that. has risen to the surface, then serve hot.


Good Cooking, Good Eating and Good Living!!!

Jan 222018

Today, I am staring out my window in Arkansas looking at the snow on the ground. With the temperature maybe getting into the 2o’s, I thought soup would be great on the menu. So this week, two quick to make soup recipes

1 stick Butter

1/2 cup plus 1 tablespoon All-purpose Flour

2 1/3 cups Leeks, coarsely chopped, white and green parts

1 cup Tasso, finely chopped

2 quarts Chicken Stock

6 ounces Heavy Cream

Creole Seasoning and Hot Sauce to taste

Melt the butter in a large saucepan over medium heat and add the flour. Cook, whisking, until the mixture is smooth and thick, about 2minutes. Add the leeks and tasso and cook, stirring often, for 3 minutes. Slowly add the stock, whisking and simmer for 10 minutes. Add the cream and simmer for about 5minutes. Season to taste and serve warm.


Good Cooking, Good Eating and Good Living!!!

Jan 182018

Here is Marcelle’s take on a classic New Orleans soup.

1 stick Butter

1/2 cup plus 1 tablespoon All-purpose Flour

3/4 cup Onions, chopped

2 quarts Chicken Stock

1 pint Gulf Oysters (or more if desired), drained with oyster liquor reserved

2 cups Artichoke Hearts or Bottoms (packed in water), drained and chopped

6 ounces Heavy Cream

Salt, White Pepper and Louisiana Hot Sauce to taste

In a large saucepan, melt the butter over medium heat and add the flour. Whisk for 3 to 4 minutes until mixture thickens. Add the onions and cook, stirring; until just clear, about 5 minutes. Slowly add the stock and oyster liquor, whisking, and simmer for 10 minutes until the liquid is incorporated and mixture thickens.

Add the artichokes and the cream and simmer for about 5 minutes until heated through. Add the oysters and simmer until the edges curl, 3 to 4 minutes. Season to taste with salt, pepper and hot sauce.


Good Cooking, Good Eating and Good Living!!!

Jan 152018

I am surprised that I have not included more recipes from Marcelle Bienvenu. For over 30 years, she has been sharing her South Louisiana culture with the people of Louisiana. From working at Commander’s Palace to putting together the cooking Cooking Up A Storm Recipes Lost and Found from The Times Picayune of New Orleans, her food knowledge is unparalleled. This week I will share with you two of her oyster recipes.

1/2 stick Butter

1 cup Onions, chopped

3/4 cup Celery, chopped

1/2 cup Parsley, chopped

1/2 cup Green Onions, chopped

1 6-inch French Bread

3 dozen Oysters, drained (reserve oyster liquor) and chopped

Salt and Cayenne to taste

1 tablespoon Worcestershire Sauce

1/4 teaspoon Louisiana Hot Sauce

1/4 teaspoon dried Thyme

3 Eggs, lightly beaten

1/2 cup Seasoned Breadcrumbs mixed with 1/2 cup Melted Butter


Preheat oven to 350℉.

Melt the butter in a large skillet over medium heat. Add the onions, celery, parsley and green onions and sauté for about 3 minutes. Soak the French bread in the oyster water, then squeeze out the liquid and crumble bread into the skillet. Mix well and then add the oysters, salt, pepper, Worcestershire sauce, hot sauce and thyme. Reduce heat and simmer, stirring gently, for about 5 minutes.

Remove from the heat, add the eggs, and mix well. Adjust seasonings. Let cool, then pack tightly into buttered ramekins or a casserole dish. Cover the top with the buttered breadcrumbs. Bake to 20 to 25 minutes or until the top is lightly browned and the mixture is heated through and bubbly.


Good Cooking, Good Eating and Good Living!!!

Jan 122018

Here is a quick Creole Cream Cheese Ice Cream. It does not require an ice cream machine to make it.

4 pints Creole Cream Cheese

1 cup Sugar

2 teaspoons Vanilla Extract

1 cup Heavy Cream

Blend all ingredients together until smooth. Freeze to a soft-serve consistency and serve.


Good Cooking, Good Eating and Good Living!!!

Jan 082018

Creole cream cheese is a delicacy found in New Orleans. Sometimes hard to find, it’s flavor keeps you going back for more. Since I can’t buy Creole cream cheese here in Arkansas, here is how it can be made.

2 quarts Skim Milk

1/4 Cup Buttermilk

8 drops Liquid Rennet or 2 tablets


Combine the skim milk and buttermilk in a good sized saucepan. Over medium heat bring the mixture to 110 degrees F, stirring occasionally. Pour the heated mixture into a large, non-metal bowl. Add the rennet, stir and cover with cheesecloth. Let stand at room temperature for 24 hours. After a few hours there should be chunks (Curds) and liquid (Whey). Line a colander with a double layer of cheesecloth, then spoon the curds into the colander, try to keep them intact. Let this drain for 1 hour or until it is one solid piece. Place gently into a bowl and keep in the refrigerator for up to 2 weeks.


Good Cooking, Good Eating and Good Living!!!


Jan 042018

Here is a dip perfect for Game Day. It is a quick recipe to throw together. The Green Goddess Dressing has a New Orleans background. Chef Warren Leruth developed the bottled version for Seven Seas.

1 cup Shredded Monterey Jack Cheese

5 Green Onions, chopped

1 cup Shredded Cheddar Cheese

1 16-ounce bottle Green Goddess Dressing

1 large Tomato, chopped

20 drops Tabsasco

1 medium Green Bell Pepper, chopped

Mix all ingredients and chill before serving. Serve with your favorite chips.


Good Cooking, Good Eating and Good Living!!!


Jan 012018

The Playoffs are upon us. My Saints will be playing this week. This week, here are a couple of recipes for gameday.

3 pounds Chicken Wings

1 tablespoon Olive Oil

1/4 cup Dark Rum

1 cup Cola

3 tablespoons Hot Sauce

2 tablespoons Honey

1 tablespoon Butter

Salt and Pepper to taste

Preheat oven to 450℉.

Line a standard sheet pan with foil. Toss wings in oil. Add chicken to pan. Sprinkle with salt and pepper. Bake for 30 minutes; carefully remove from oven and pour off liquid. Return to oven for an additional 15-30 minutes, or until chicken is brown and crispy.

While chicken is roasting, in a small saucepan, combine cola, rum, hot sauce, honey and butter. Bring to a rapid boil over high heat. Reduce heat to medium-low and simmer for about 0 minutes or until it reduces to a thickened glaze.

Remove chicken from the oven and brush generously with glaze; return to oven for about 5 minutes. Serve with remaining glaze for additional dipping.


Good Cooking, Good Eating and Good Living!!!