Jun 282018

Bérnaise sauce is a kicked-up version of Hollandaise sauce. It is a great accompaniment to steaks, grilled seafood and vegetables. It is one of my favorite sauces to serve.

1/2 cup Red Wine Vinegar

1/4 cup fresh Tarragon Leaves, chopped

2 large Shallots, finely chopped

1/2 teaspoon coarsely ground Black Pepper

5 large Egg Yolks

1 1/4 cups Clarified Butter, melted

Kosher or Sea Salt and White Pepper, preferably freshly ground

In a medium saucepan, combine the vinegar, tarragon, shallots and pepper. Place pan over high heat, bring to a boil and cook until the liquid has almost completely evaporated, leaving a moist, but not wet mixture. Remove from heat and set aside at room temperature until just barely warm.

Transfer mixture to the top of a double boiler. Over gently simmering- but not boiling- water, add the egg yolks and whisk for a minute or two, until the mixture is pale yellow, slightly thickened and the base of the pan is visible as you whisk. Begin adding the clarified butter very slowly in a thin stream, continuing to whisk all the time. After about 1/3 of the butter has successfully been whisked into the emulsified sauce, you may add the butter a little bit more quickly. Season to taste with salt and white pepper.


Good Cooking, Good Eating and Good Living

Jun 252018

Grilling is a summer sport. From burgers to steaks to seafood and all meats and vegetables in-between, grilling adds a unique flavor to your meals. This week, I want to take your grilled dishes a step further by posting a couple of sauces to elevate your outdoor meals. The first one is a red wine reduction sauce from the old Brennan’s restaurant. It is great on steaks.

6 tablespoons Butter

1/2 cup Onion, finely chopped

1 1/2 teaspoons Garlic, minced

1/2 cup Scallions, finely chopped

1/2 cup boiled Ham, finely chopped

1/2 cup Mushrooms, finely chopped

1/2 cup All-purpose Flour

2 tablespoons Worcestershire Sauce

2 cups Beef Stock

1/2 cup Red Wine

1 1/2 teaspoons Thyme Leaves

1 Bay Leaf

1/2 cup fresh parsley, finely chopped

Salt and Black Pepper to taste

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes. Add mushrooms, reduce heat to medium and cook 2 minutes. Blend in flour and cook, stirring 4 minutes, then add the Worcestershire, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!

Jun 212018

Here is a take on the traditional sweet calas. The addition of the protein of your choice makes this a great traditional New Orleans appetizer.

2 cups Cooked Rice

6 tablespoons Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

Chopped Shrimp, Crabmeat, Tasso or Andouille, to taste

3 to 4 Green Onions, thinly sliced

Pinch of Parsley and Thyme

Creole Seasoning to taste

Hot Sauce, to taste

2 Eggs

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice, dry ingredients and whichever meat you choose to use together in a bowl. Add eggs and mix thoroughly. Drop by tight spoonfuls into fryer and fry until brown. Drain on paper towels and serve while hot. Use your favorite dipping sauce for an added flavor burst.


Good Cooking, Good Eating and Good Living!!!


Jun 182018

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to almost fall off of menus after World War 2. However, there seems to be a rebirth. So this week, I am sharing 2 Calas recipes, one traditional and one savory.

2 cups Cooked Rice

6 tablespoons Flour

3 tablespoons Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 teaspoon Vanilla

Nutmeg, to taste

2 Eggs

Powdered Sugar, for topping

Preheat deep fryer to 360℉.

Keep rice mixture cool (below 70℉) or it might not hold together when frying. Mix rice and dry ingredients together in a bowl. Add vanilla and nutmeg. Add eggs and mix thoroughly. Drop by spoonfuls into fryer and fry until brown. Remove and drain on paper. While hot, sprinkle powdered sugar and serve.


Good Cooking, Good Eating and Good Living!!!

Jun 142018

This is an example of a burger called a Juicy Lucy. Originally in Minneapolis, someone put cheese in between two patties instead of on top of the patty. This burger takes the Juicy Lucy more upscale with the inclusion of Blue Cheese.

2 pounds lean Ground Beef

1/2 pound lean Ground Pork

1 tablespoon chopped fresh Chives

Salt and Black Pepper, to taste

2 tablespoons Soy Sauce

1 tablespoon Olive Oil

4 to 6 tablespoons crumbled Blue Cheese

4 to 6 Toasted Buns

Combine the beef, pork, chives, salt, pepper, soy sauce and olive oil in a large mixing bowl and mix well. Shape the mixture into patties. Then, make a pocket in the center of each patty and fill each with a tablespoon of blue cheese. Close the pocket by pinching the meat together. Grill for 5 to 6 minutes on each side; or until all pink disappears. Serve on toasted buns with whatever condiments strike your fancy.


Good Cooking, Good Eating and Good Living!!!

Jun 112018

We are now into the Summer grilling months.  One category of foods I have not entered were Hamburgers. I figured that everyone knows how to make burgers. I came across a couple of different hamburgers from Marcelle Beinvenu. So this week, I will feature two of them here.

1 pound lean Ground Beef

1 pound lean Ground Lamb

1/2 pound Ground Veal

2 tablespoons Soy Sauce

Salt & Black Pepper to taste

2 medium-size, ripe Haas Avocados, peeled, pitted and mashed

1 tablespoon fresh Lime Juice

1 tablespoon finely chopped Cilantro

Hot Sauce to taste

4 to 6 Toasted Buns

In a large mixing bowl, combine the ground meats, soy sauce, salt and pepper. Mix well and shape into patties. Grill (or broil) for 5 to 6 minutes on each side, or until all the pink disappears.

In a small bowl, combine the avocados, lime juice, cilantro and hot sauce, and season well with salt and pepper. Mix well.

Spread the avocado mixture on the buns and place a hamburger patty on top. Dress with grilled onions, tomatoes, herbs or lettuce.


Good Cooking, Good Eating and Good Living!!!

Jun 072018

You can find this item on numerous menus. Most of the time, they are using a premed item that they are just dropping into the fryer. here is a homemade version this will outshine the frozen ones.

8 ounces Cream Cheese, softened

3 cloves Garlic, minced

2 teaspoons Creole Seasoning

12 Jalapeños, halved lengthwise and cored

12 slices thin cut Bacon, halved crosswise

Preheat oven to 350℉.

Combine first 3 ingredients in a medium bowl, stirring until softened and thin. Stuff about 1 tablespoon cream cheese mixture into each jalapeño half. Place each jalapeño on top of a slice of bacon and wrap the bacon fully around the pepper. Repeat with remaining peppers.

Bake for 35 minutes on a rimmed baking sheet. Increase heat to broil and cook until bacon crisps, about 5 minutes.


Good Cooking, Good Eating and Good Living!!!

Jun 042018

This week, I am featuring recipes with peppers. Peppers figure prominently in Louisiana cooking. Here is a take on a pepper more often found in Mexican cooking, the Poblano.

4 large Poblano Peppers

1 pound Andouille, casing removed, diced

1 cup Rice

2 cups Chicken Stock

4 Green Onions, white parts only, sliced thinly

2 cups Onion, finely chopped

2 cloves Garlic, minced

4 Thyme sprigs

2 tablespoons  Olive Oil

1 cup Dry White Wine

4 cups Kale, chopped

1 cup Tomatoes, finely chopped

1/2 teaspoon Creole Seasoning

Preheat oven to 350℉.

Carefully remove the top of each pepper and remove seeds and pulp. Set aside on a lightly greased baking sheet. Sauté andouille until just cooked. Drain any excess fat, and leave sausage in pan. Bring rice and stock to a boil in a medium saucepan. Lower heat and simmer, covered, until slightly crunchy, about 30 minutes, and stir in green onions.(Do not overcook, as the rice will still be baker later.)

In a large pan, sauté onion, garlic, and thyme sprigs in olive oil until onions are softened, about 7 minutes. Add white wine and cook until liquid begins to evaporate, about 3 minutes. Add kale and tomatoes and cook over high heat until all liquid has evaporated. Remove thyme sprigs and mix into the sausage mixture. Add 1 1/2 cups cooked rice and Creole seasoning to the sausage mixture and str to combine. Stuff each pepper with as much filling as possible, pressing down after each spoonful. Bake stuffed peppers for 35 minutes.


Good Cooking, Good Eating and Good Living!!!