May 172018
 

Here is a real quick side dish for any meal. This is especially great for an outdoor meal.

3 cups Dry Pasta

1 package frozen Mixed Vegetables

1/2 cup finely chopped Celery

1 cup Mayonnaise or Sour Cream

Louisiana Hot Sauce, Creole Seasoning, Salt and Pepper, to taste

Cook pasta according to package directions, then drain well and let cool. Do the same with the vegetables. When both are cool, add celery, mayonnaise or sour cream and season to taste with hot sauce, creole seasoning, salt and pepper. If you want to include meat in here, add cooked diced ham, cooked diced chicken or cooked shrimp.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 142018
 

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick and easy dishes for a at home meal.

4 boneless, skinless chicken breast

1 tablespoon Butter

1 small Onion, sliced thin

1 small Bell Pepper, cut into strips

Creole Seasoning to taste

Melt butter in a large skillet over medium heat. Add chicken, onion and bell pepper and sauté until golden brown. Check to make sure the chicken is cook through. You may have to move the vegetables around as you cook, to be sure they don’t overcook. Season with Creole seasoning or and other combination of seasonings.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 102018
 

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the soft-shell.

8 Softshell Crabs

16 wedges Swiss Cheese

1 egg, beaten

1 teaspoon Thyme

1 teaspoon celery Salt

1 cup Breadcrumbs

1 tablespoon Garlic Chives, thinly sliced

8 ounces Tomato sauce

8 sprigs Parsley

Preheat oven to 350℉.

Clean crabs as needed (see blog post 7/5/2011 for instructions). Place crabs in  cool running water to rinse. Dry crabs, then gently lift up the “apron” on each crab and place a wedge of cheese on each side. Dip each crab into beaten egg then transfer to a plate and season with thyme and celery salt. Place seasoned crab onto breadcrumbs and cover top of crabs with breadcrumbs. Lay them side-by-side in a greased baking dish and sprinkle garlic chives evenly on top. Pour tomato sauce over all. Bake for 40 minutes. Place two crabs on a plate with a sprig of parsley.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

May 072018
 

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these delicacies.

8 Softshell Crabs

3 tablespoons Butter, melted

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Salt

1 teaspoon Granulated Garlic

1 cup Flour

Preheat broiler. Clean soft-shell crabs as necessary(see my post from 7/5/2011 on cleaning soft shells). Combine melted butter, olive oil, lemon juice, salt and granulated garlic together, and dip each crab into this seasoned mixture. Allow excess liquid to drip away. Lightly press crabs into flour. Broil under medium heat for 8 to 10 minutes, turning each crab once and basting with the remaining butter mixture, until crabs are golden brown. Serve with your favorite accompaniments.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

May 032018
 

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since then, pecans have often found their way on fish dishes. Here is another interpretation.

6 Bass Fillets

2 cups Pecan Halves

1 cup plus 1 tablespoon All-purpose Flour, divided

1 teaspoon Thyme

1 teaspoon Oregano

1 teaspoon Basil

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 large Egg

1 cup Milk

1 stick Butter

Juice from 3 large Lemons

2 cups Seafood or Chicken Stock

1 tablespoon Worcestershire Sauce

1 tablespoon fresh parsley, chopped

Salt to taste

Process the pecans, 1 cup of flour and seasonings in food processor until finely ground. Place in large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large nonstick skillet over medium heat. Dredge fillets in the egg wash, then in pecan mixture, coating both sides. Cook the fillets, over medium heat, for 3 to 4 minutes on each side. Place cooked fillets on individual plates. To the reserved butter in the pan, add remaining 1 tablespoon flour and stir while cooking on a medium-high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over fillets.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!