Mar 282019

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This ingredient, commonly used to season dishes, is not available here. So, I found this recipe to make my own.

1 quart distilled White Vinegar

8 to 10 cloves Garlic, peeled and halved

1/2 cup whole Mustard Seeds

2 tablespoons whole Celery Seeds

2 teaspoons Cayenne (or to taste)

3 Bay Leaves

1 tablespoon Kosher Salt

1 tablespoon whole Black Peppercorns, cracked

3 pounds Pork Meat, cubed

Combine all ingredients except pork in a 3 quart saucepan. Bring to a boil and keep it boiling for at least 3 minutes. Let it cool and pour it into a glass or plastic container that has a tight fitting lid. Add pork, cover tightly, and let the pickling begin. Let is sit in the refrigerator for at least 3 days before using.


Good Cooking, Good Eating and Good Living!!!

Mar 252019

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This week, I am sharing 2 pork recipes.

2 1/2 pounds Pork Tenderloin

3/4 cup Soy Sauce

1/2 cup Bourbon

1/4 cup Worcestershire Sauce

1/4 cup Water

1/4 cup Canola Oil

4 cloves Garlic, minced

3 tablespoons Brown Sugar

2 tablespoons freshly ground Black Pepper

1 teaspoon White Pepper

1/2 teaspoon ground Ginger

1 teaspoon Salt

Rinse tenderloins, and pat dry. Combine soy sauce and next 9 ingredients in a large zip-lock freezer bag; seal and cover, and chill overnight.

Preheat oven to 400℉.

Remove pork from marinade, discarding marinade, and place in a shallow roasting pan. Sprinkle evenly with salt. Roast 30 minutes or until a meat thermometer inserted into the thickest portion registers 155℉. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160℉. Slice and serve.


Good Cooking, Good eating and Good Living!!!


Mar 232019

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican spices play well with crawfish. Maybe one day I will see a dish like this locally.

1 tablespoon Butter

1 medium Onion, chopped

1 teaspoon Garlic, minced

1/2 cup Green Bell Pepper, chopped

1 (14oz can) Rotel tomatoes, drained

1 cup Tomatoes, chopped

2 tablespoons All-Purpose Flour

1 cup Half and Half

1 pound Crawfish Tails

1 teaspoon Chili Powder

4 ounces Cheese Spread

Creole Seasoning, to taste

16 (6-inch) Flour Tortillas

4 ounces shredded Cheddar Cheese

Preheat oven to 350℉.

In a large non-stick skillet over medium heat, melt butter. Sauté onions, garlic and bell pepper in butter until tender, about 5 minutes. Add both tomatoes. Stir in the flour and gradually add the half and half. Add the crawfish tails and chili powder, cooking until boiling and thickened. Reduce heat and stir int he cheese spread until melted. Season to taste. Divide the mixture (about 1/4 cup each) among the tortillas, roll and lay in a baking dish coated with non-stick spray. Pour any extra sauce on top of enchiladas. Sprinkle with cheddar cheese. Bake for 10 minutes or until heated and cheese is melted.


Good Cooking, Good Eating and Good Living!!!

Mar 182019

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish tails. This week, here come two recipes for crawfish that are neither cajun or Creole.

1 large Pizza Crust

2 tablespoons Olive Oil, divided

1 1/2 cups Pizza Sauce

1/4 cup Green Onions, chopped, green part only

1 pound Crawfish Tails

Creole Seasoning

1/2 pound shredded Mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 tablespoon Italian Seasoning

Preheat oven to 350℉.

Lightly spray a baking sheet with non-stick spray. Place the crust on the prepared pan and spread evenly with 1 tablespoon of olive oil. Spread the pizza sauce evenly over the oil and set aside.

In a skillet over medium heat, heat the remaining olive oil. Add the green onions and the crawfish tails and season to taste with Creole seasoning. Cook, stirring for about 2 minutes. Remove from heat and cool.

Spread the crawfish mixture over the pain sauce, then top with the cheeses. Sprinkle with Italian seasoning. Bake until the cheeses melts and the sauce bubbles, about 20 minutes.Cut into wedges and serve.


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Mar 142019

Here is my 800th posted recipe. I am using a recipe from the 20th Anniversary cookbook that features two ingredients that Chef Warren was famous for using, avocados and artichoke hearts. His avocado house dressing was served on the majority of the salads that left the kitchen. Chef Warren developed the Green Goddess Dressing for Seven Seas. His Potage LeRuth was packed full of artichoke hearts.

2 large Avocados

1 lg can artichoke Hearts (15 to 20 count)

1/2 cup Oil

1 tablespoon Vinegar

1 tablespoon freshly squeezed Lemon Juice

2 tablespoons Vermouth

2 tablespoons Dijon Mustard

Salt and White Pepper

2 tablespoons chopped Parsley

Cut avocados in half. Fill cavity with baby artichoke hearts. Combine the remaining ingredients, leaving the parsley for decoration. Pour the sauce over the artichoke hearts. Sprinkle with parsley and serve.


Good Cooking, Good Eating and Good Living!!!

Mar 112019

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of employment, LeRuth’s. This is the first recipe in the 20th Anniversary Cookbook.

1 pound Lump Crabmeat

3 cup Heavy Whipping Cream

1 1/2 sticks Butter

Salt, White Pepper & Red Pepper Flakes

1 Fench Shallot

1/4 cup White Wine

Reduce cream by 1/3. Add boiling butter by whipping into cream. Season with salt, white pepper and red pepper flakes. Chop shallots fine. In separate pan, add shallot and white wine and reduce. Add shallots reduction to cream mixture. Add crabmeat and bake for 15 minutes at 400℉. If desired, sauce may be thickened with white roux.


Good Cooking, Good Eating and Good Living!!!


Mar 072019

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree.

2 pounds Louisiana Shrimp (21-25 count)

1/4 cup Canola Oil

2 1/2 tablespoons fresh Lemon Juice

1 bunch Green Onions, thinly sliced

1/4 cup Parsley, chopped

3 cloves Garlic, minced

1 teaspoon Italian Seasonings

1 teaspoon Dry Mustard

1 teaspoon creole Seasoning

Place the shrimp in a large glass bowl. Stir remaining ingredients together, pour over shrimp. Cover and marinate for 3 to 4 hours. F+Grill over hot heat for about 5 to 7 minutes, turning halfway through the cooking time.


Good Cooking, Good Eating and Good Living!!!

Mar 042019

With Tuesday being Mardi Gras, I thought I would share a couple of dishes that are meatless in preparation for Lent. The first is a bread salad with lots of flavor.

2 1-inch thick slices Sourdough Bread, cubed

2 1/3 tablespoons Extra-Virgin Olive Oil

2 Roma Tomatoes, chopped

1/2 medium Cucumber, peeled and diced

1/4 cup Green Olives, chopped

1/4 cup Vadalia Onion, minced

2 tablespoons White Wine Vinegar

1 tablespoon Capers

Pinch Creole Seasoning

Preheat oven to 400℉.

Sprinkle cubed bread with olive oil and bake for 20 minutes until browned but still soft in center. Combine all other ingredients in a large bowl; allow flavors to marry for at least 5 minutes. Layer the bread and vegetable mixture in a glass container ending with vegetables on top. Pour any remaining juice over the top of the Panzanella. Cover tightly and refrigerate for at least 1 hour. Served chilled.


Good Cooking, Good eating and Good Living!!!