Apr 302018

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the local waters. Of course, you can substitute other species of fish if you don’t have what a recipe requires.

2 pounds Bass Fillets

2 tablespoons Butter

1 cup Onions, chopped

1 tablespoon Garlic, chopped

1/4 cup Bell Pepper, chopped

6 Mushrooms, chopped

2 teaspoons fresh Parsley, minced

1 teaspoon Fresh Thyme, chopped

1 teaspoon fresh Basil, chopped

1 teaspoon fresh Oregano, chopped

1/2 pound (26-30 count) Shrimp, peeled and deveined

1/2 cup Crabmeat, picked thru for shells

1/2 cup Breadcrumbs

1 Egg, slightly beaten

3/4 cup Sour Cream

1/2 cup White Wine

1 tablespoon Lemon Juice

Creole Seasoning to taste

Preheat oven to 400℉.

To prepare stuffing, melt butter in skillet and sauté, over medium heat, onions, garlic, bell pepper, and mushrooms until soft. Add parsley, thyme, basil, and oregano. Fold in shrimp and cook until they start to turn pink. Remove from heat and fold in crabmeat and breadcrumbs. Add beaten egg to mixture. Add lemon juice, wine and sour cream and mix to combine.

Place layer of fillets in an oven-proof pan or glass dish. Top with stuffing mixture. Top stuffing with another layer of fillets. Season with Creole Seasoning and bake for about 25 minutes or until done.


Good Cooking, Good Eating and Good Living!!!

Apr 262018

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the people of New Orleans. Here is his recipe for Crawfish Bisque

4 tablespoons Extra-Virgin Olive Oil

2/3 cups Onion, Celery, Bell Pepper, Garlic and Parsley Mix (found in the frozen food section of your grocery store)

1 cup Portabella Mushrooms, finely diced

1 can Cream of Shrimp Soup

1 pound Crawfish Tails

1/3 cup Heavy Cream

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Frank Davis Seafood Seasoning or Creole Seasoning

6 tablespoons unsalted Butter, cut into pats

1 bunch Green Onions, thinly sliced (for garnish)

2 cups Italian shredded 6-cheese blend

Start off taking a heavy nonstick, high-sided frying pan or Dutch oven and heating the olive oil on high until it just begins to smoke. Then drop in the onion mix and sauté-stirring constantly-until it wilts and begins to soften.

Next, toss in the mushrooms and quickly stir them around in the seasoning mixture. Then stir in the can of undiluted soup, taking care to thoroughly mix all the pan ingredients into it until uniformly blended.

at this point, dropping the crawfish tails along with the heavy cream and stir until all ingredients are completely blended. Immediately reduce the fire to medium-low, and stir bisque continuously to fully blend cream. Sprinkle in the salt, pepper snd the seafood seasoning, and simmer 8 to 10 minutes. Taste for seasoning, and adjust if necessary.


Good Cooking, Good Eating and Good Living!!!


Apr 232018

It’s hard to believe that this past weekend was the first time I boiled crawfish this year.  So with some leftover tails, here are a couple of possible recipes form them.

1 Eggplant, peeled and cut into 1-inch cubes

4 strips of Bacon

1 medium Onion, chopped

3 cloves Garlic, chopped

4 ounces fresh Mushrooms, sliced

1 pound Crawfish Tails

6 Eggs, lightly whisked

1/4 cup Half-and-Half

Creole Seasoning to taste

1/4 cup freshly grated Parmesan cheese

Preheat oven to 350℉.

Add eggplant to a large pot. Add enough water to cover. Boil until tender, about 10 minutes. Drain.

While eggplant is cooking, slice bacon into 1/2-inch pieces and fry in a large skillet until crisp. Remove bacon and drain on paper towel, reserving the bacon fat in the skillet.

Sauté the onion and garlic in the bacon fat until the onions are translucent, about 4 minutes. Add the mushrooms and cook until caramelized. Add the crawfish and cook until heated through. Add the eggplant, bacon egg, milk, Creole seasoning, and half of the Parmesan cheese. Stir gently to combine. Cook over medium-low heat, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.

Remove from heat and sprinkle the remaining cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is golden brown, about 5 minutes. Remove from oven, transfer to a serving platter, and cool for 5 minutes before slicing. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Apr 192018

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however, taste just like a that wonderful dessert.

1 stick Butter

1 cup Brown Sugar, firmly packed

2 tablespoons Corn Syrup

1 loaf French Bread

6 large Eggs

1 1/2 cups Half and Half

1 teaspoon Vanilla

1/4 teaspoon Salt

In a small saucepan over medium heat, melt butter with the sugar and corn syrup. Stir until smooth, about 4 minutes, and pour into a 9×13-inch baking dish sprayed with cooking spray. Cut 6 1-inch slices and arrange bread in baking dish.

In a bowl, whisk eggs, half and half, vanilla, and salt until combined, and pour mixture evenly over bread. Refrigerate, covered overnight.

Preheat oven to 350℉.

Bring bread to room temperature. Bake uncovered until puffed and edges are pale golden, approximately 35-40 minutes. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Apr 162018

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes which are tailored for 2 people.

1 tablespoon Butter

4 tablespoons cooked chopped Spinach, squeezed to extract excess liquid

4 large Eggs

1/2 Tomato

2 tablespoons Heavy Cream

1 slice Bacon, cooked and chopped

2 tablespoons Parmesan Cheese, grated

1/2 teaspoon fresh Thyme, chopped

1/4 teaspoon Nutmeg

Creole Seasoning to taste

Heat oven to a low broil and place a rack 10 inches from the heating element.

Grease 2-8 ounce gratin dishes with butter, To each dish, add 2 tablespoons spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish.

Pour 1 tablespoon heavy cream into each dish and divide the bacon between each dish. Sprinkle each dish with 1 tablespoon Parmesan cheese, 1/4 teaspoon thyme and 1/8 teaspoon nutmeg, creole seasoning to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.

Remove from oven and plate on a paper towel lined plate to prevent the dishes from slipping. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Apr 122018

I have not found a protein that does not work in a jambalaya. Here is an example with crawfish.

1 medium Onion, chopped

1 medium Green Bell Pepper, chopped

1 Jalapeño Pepper, chopped

2 tablespoons Butter

1 pound (2 1/2 pounds) Crawfish tails, cooked and peeled

1 cup uncooked Rice

1 jar sliced Mushrooms, drained (4 1/2 ounces)

Creole Seasoning to taste

1 cup Beef Stock

1 can Tomato Sauce (8 ounce)

Cook onion, bell pepper and jalapeño pepper in butter over medium-high heat in a large saucepan or Dutch oven, until soft. Stir in crawfish, rice, mushrooms, Creole seasoning, stock and tomato sauce. Bring to a boil. Reduce heat and simmer, covered, 25 to 30 minutes or until the rice is tender and liquid is absorbed.


Good Cooking, Good Eating and Good Living!!!

Apr 092018

Easter has just passed, which this year corresponds with my first crawfish boil of the year. So I thought why not add 2 more crawfish recipes to my website this week. So here’s the first.

4 Bell Peppers

2 tablespoons Butter

1 large Onion, diced

2 cloves Garlic, minced

1 cup Crawfish Tails, cooked and peeled

1 tablespoon Creole Seasoning

1/4 cup Sherry

1 cup Cream of Mushroom Soup

1 1/2 cups cooked Rice

4 Green Onions, green part only, finely sliced

2 tablespoons Breadcrumbs

2 tablespoons Parmesan Cheese

Preheat oven to 350℉.

Slice tops off of peppers, about 1/2-inch down, reserving tops. Clean out seeds and white membrane. Place peppers upside down in a colander over a pot of simmering water, removing after 3 minutes, be careful no to over cook.

Allow to cool. Melt butter in a large skillet over medium heat. Add onions and garlic and sauté until soft, stirring occasionally, about 10 minutes. Add crawfish and Creole seasoning. Cook for 10 minutes. Add the sherry and simmer until reduced by half. Remove from heat and stir in mushroom soup until thoroughly mixed. Stir in rice and green onions. Stuff 1/4 of this mixture into each steamed bell pepper. Top with Parmesan cheese and bread crumbs. Place together in a greased 8×8-inch baking dish and bake for about 10 minutes. Place tops back on and bake another 10 minutes. Serve with tops on or on side as a garnish.


Good Cooking, Good Eating and Good Living!!!

Apr 052018

Here is a punch from the Woodlands Plantation in West Point a la Hatch, La.

1 part (2 ounces) Southern Comfort

2 parts ( 4 ounces) Pineapple Juice

1/2 part ( 1 ounce) Soda Water

Dash (1/4 ounce) Cherry Juice

Squeeze of Lime

Add all ingredients except the lime to c cocktail shaker filled with ice and shake vigorously. Pour into a cocktail glass and add a squeeze of lime.


Good Cooking, Good Eating and Good Living!!!

Apr 022018

As the weather starts to warm up, many people will be entertaining. This week, I will share 2 beverages that are great for an afternoon soirée.

1 46-0unce can unsweetened Pineapple Juice, chilled

1 33.8-ounce bottle Club Soda, chilled

1 16-ounce can Cream of Coconut, chilled

1 cup Light Rum (optional)

In a large punch bowl, combine the pineapple juice, club soda, cream of coconut and rum, if using. Stir until blended. Serve over ice.


Good Cooking, Good Eating and Good Living!!!