Mar 192018

This week, I am in New Orleans. Last weekend was my St. Patricks Irish Channel march. Friday and Saturday, I will be with my brother’s team Rugaroux Q at Hogs for the Cause. This festival is a charity for Pediatric Cancer. Please come out and visit and donate to the worthy cause.

This week, I am posting two pork recipes. This first one is a easy appetizer.

2 pounds Andouille Sausage, sliced 1/2-inch thick

1 1/2 cup Barbecue Sauce

1/2 cup Bourbon

1 tablespoon Brown Sugar

Preheat oven to 350℉.

In a mixing bowl, combine bbq sauce, bourbon and brown sugar. Stir well.

Arrange sausage sliced in one layer across the bottom of a 9×13-inch glass baking pan. Pour sauce over andouille. Bake approximately 1 hour and 15 minutes until the sauce is thickened, stirring every 15 minutes. Serve warm.


Good Cooking, Good Eating and Good Living!!!

Mar 142018

On Saturday March 17, I will be marching in the Irish Channel in New Orleans. Hope to see you out there.

Traditionally, boxty cakes are served as part of an Irish breakfast fry with eggs, black pudding, white pudding, grilled tomatoes, and mushrooms.

2 pounds Potatoes, peeled

3 Eggs, whisked

1 pound cooked Corned Beef, shredded

2 cups All-Purpose Flour

1 teaspoon Salt

1 teaspoon Pepper

Boil half of the potatoes until soft, drain off water, and mash. Grate remaining potatoes into a large bowl, add eggs, and mix with the mashed potatoes. Fold in the beef.

Sift flour, salt and pepper over the potatoes and gently mix with your hands as if lending bread dough, taking care not to overtax.

Roll onto a floured board until about 1-inch thick. Cut dough into triangles, squares or circles. Lightly grease a heavy skillet (or frying pan) and heat to medium-high. Cook slowly until well browned on both sides.


Good Cooking, Good Eating and Good Living!!!

Mar 122018

Matt Murphy was the chef of the now closed Irish House. With St. Patrick’s Day approaching, I thought it would be appropriate to share two Irish dishes.

2 cups All-Purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Nutmeg

2 teaspoons Powdered Sugar

1 stick Butter, divided

1 cup Raisins

1 cup Buttermilk

Preheat oven to 375℉. Butter and flour a baking sheet and set aside.

Sift together flour, baking powder, salt, nutmeg, and powdered sugar in a large bowl. Cut butter into flour mixture until the consistency is flaky. Stir in raisins and buttermilk and form into a ball. The dough will be soft.

Place on prepared baking sheet, and cut an X in the top of the loaf with a sharp knife. Bake for 40 minutes or until tester comes out clean.


Good Cooking, Good Eating and Good Living!!!

Mar 082018

Here is a twist on a New Orleans favorite Dirty Rice or Rice Dressing. The eggplant adds another layer of flavor to this traditional dish.

1 large Eggplant, peeled and diced

1 teaspoon Salt

2 tablespoons Vegetable Oil

1 cup Onions, chopped

1/2 cup Bell Pepper, chopped

1 pound Ground Beef

4 cups cooked Long-Grain Rice, kept warm

1/4 cup Chicken Broth

1/3 cup fresh Parsley, chopped

Creole Seasoning to taste

Put eggplant in a bowl of water and add salt. Let stand for about 15 minutes, then drain, rinse with cool water and pat dry on paper towels.

In a large heavy pot, heat oil over medium heat. Add eggplant, stirring often, and cook for about 10 minutes or until softened. Add onions and bell peppers and cook for about 5 minutes, stirring often. Add ground beef and cook, stirring occasionally, until the beef is brown and no longer pink. Cover pot, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat, add rice, and stir to mix. Add chicken broth if the mixture becomes dry. Season with Creole seasoning and serve warm.


Good Cooking, Good Eating and Good Living!!!

Mar 052018

Louisiana is the third largest producer of rice in the US. It is a staple for every pantry. This week, I am sharing two rice based dishes.

3 cups cooked Long-grain White Rice, cooled

1/2 cup Celery, finely chopped

2 tablespoons fresh Parsley, finely chopped

1/2 cup Green Onions, finely chopped

1/4 cup Pecan Oil

1/4 cup Pimento-stuffed Green Olives, sliced

1 tablespoon Apple Cider Vinegar

1 tablespoon Creole Mustard

Salt, Pepper and Hot Sauce to taste

Toss all ingredients in a medium bowl, and refrigerate. Remove and let come to room temperature before serving.


Good Cooking, Good Eating and Good Living!!!

Mar 012018

Drago’s is known as the creator of Chargrilled Oysters. However, long before this creation, oysters have always been featured prominently on its menu. Here is a pasta dish featuring oysters.

1 gallon Oysters (approximately 120-130 oysters)

1 1/2 cups whole Garlic, peeled

1 1/2 cups Parsley, cleaned and trimmed

2 1/2 cups Olive Oil Blend (75% Canola and 25% Olive Oil)

1 64 ounce jar your favorite Alfredo Sauce

2 pounds Angel Hair Pasta, cooked

Salt to taste

Parboil the oysters in a large stockpot in their own water until they start to curl on the ends. You do not want to overcook the oysters. Drain and discard oyster water. Then move on to making a Bordelaise sauce by blending the garlic in a processor for 20 to 25 seconds until finely chopped. Then blend parsley in the processor for 20 to 25 seconds until finely chopped. Combine garlic and oil together in a microwave-safe bowl and microwave on high for 3 minutes. Add parsley to bowl with garlic and olive oil. Mix all 3 ingredients well; this completes the Bordelaise. Warm the Alfredo sauce and add the Bordelaise sauce and oysters. Serve over cooked pasta.


Good Cooking, Good Eating and Good Living!!!