Apr 292019
 

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will feature two shrimp recipes.

3/4 cup Canola Oil

1/4 cup All-Purpose Flour

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Bell Pepper, chopped

2-3 cloves Garlic, minced

2 tablespoons Tomato Paste

1 1/2 teaspoons Creole Seasoning

1 cup Seafood or Chicken Stock, more if needed

1 1/2 pounds 41-50 count Shrimp, peeled and deveined

3/4 cup fresh Parsley, chopped

3/4 cup Green Onions, sliced

Cooked Rice

Heat oil in a large heavy pot or Dutch oven, over medium heat for 2 minutes. Add flour, whisk to combine, reduce heat to medium-low and cook, stirring constantly for 30 to 40 minutes to make a dark roux. Add onion and cook for an additional 10 minutes until onions have a caramelized appearance. Add celery and bell pepper, raise heat to medium, and cook for 10 minutes, stirring often, until vegetables wilt. Add garlic, tomato paste and creole seasoning, stirring to combine. Add stock, bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 10 minutes, stirring occasionally. Add shrimp, bring to a boil, reduce heat to medium-low again, and simmer for 10 minutes, uncovered, stirring occasionally, until shrimp are pink and sauce has thickened slightly. Serve over rice and sprinkle wit parsley and green onions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 252019
 

Sometimes you want to make a delicious dessert with out a whole lot of work. Here is a quick dessert you can whip up in under 30 minutes.

2 pints Strawberries

1 cup Sugar

2 cans Biscuits

2/3 cup Water

Quarter and smash strawberries, combine with sugar and water. Cook in a covered saucepan over medium heat until the strawberries are soft, stirring often. Cut biscuits into bite sized pieces and add to berry mixture. Cover saucepan for 10-15 minutes, stirring occasionally. Serve warm topped with whipped creamm.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 222019
 

It’s that time of year again. Strawberries are in season locally. Time to whip up a couple of recipes for these bright red berries.

2 cups All-purpose Flour

3/4 cup Sugar

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 Egg

1 Egg White

1/3 cup Butter, mleted

1/3 cup Cranberry-Strawberry Juice

2 teaspoons grated Lemon Rind

1 1/2 cup Strawberries, hulled, coarsely chopped

Preheat oven to 350℉.

Coat 9x5x3-inch nonstick loaf pan with cooking spray. In a large bowl, mix together flour, sugar, baking powder and baking soda. Beat egg and egg white slightly in a small bowl; stir in butter, juice and lemon rind. Add to flour mixture, stirring until well combined. Stir in berries. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if it browns too fast. Remove from pan to wire rack to cool completely.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 182019
 

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find this recipe. It is almost like BBQ crab claws.

2 sticks Butter, softened

1/4 cup Worcestershire sauce

1 sprin Rosemary

2 tablespoons Garlic, chopped

Pinch of Cayenne Pepper, to taste

1 tablespoon Black Pepper

Juice of half a Lemon

Pinch of Creole Seasoning

2 to 4 dashes Louisiana-style Hot Saice

Pinch of Paprika

1 pound Blue Crab Fingers

1/2 cup Abita Amber beer

Combine all ingredients except crab fingers and beef in a medium pan and cook over medium heat until butter melts and ingredients blend. Add crab fingers and sauté briefly before adding beer. Simmer to reduce for about 10 or 15 minutes.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 152019
 

How about a couple of recipes featuring beer? I am featuring two recipes this week from the Abita Brew Pub. Of course, the beers featured are from their taps.

3 racks Baby Back Ribs

1/4 cup whole Black Peppercorns

3 ounces Liquid Crab Boil

Salt and Pepper to taste

Abita Purple Haze beer, to cover

Brewmaster’s Rib Sauce, for basting (recipe to follow)

Preheat oven to 350℉.

Combine ribs, peppercorns and crab boil in a baking pan. Cover ribs with Purple Haze beer. Cover with foil and bake for 2 to 3 hours or until tender. Place ribs on a hot grill and baste with Brewmaster’s Sauce until heated through and marked by the grill, about 15 minutes.

Brewmaster’s Rib Sauce

1 cup mixture of Bell Pepper, Onion and Celery, diced

1/2 tablespoon Olive Oil

1 (16 ounce) jar of your favorite Barbecue sauce

1 bottle Abita Golden beer

Sauté bell pepper, onions and celery in olive until tender. Add barbecue sauce and beer. Let simmer uncovered about 30 to 40 minutes to reduce in thickness for basting.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 112019
 

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale. It was an attempt to recreate a dish that a customer had in Chicago. While it did not match that dish, the preparation has caught on. Here is a different spin on Barbecue Shrimp.

2 tablespoons Olive Oil

1 stick Butter

1 tablespoon fresh Parsley, minced

1 tablespoons dried Basil

1/2 teaspoon Salt

4 cloves Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon Black pepper

1 pound Crawfish Tails

Melt the butter in a large skillet over low heat. Add the remaining ingredients, except for the crawfish, and mix well. Sauté, stirring occasionally, for 5 minutes. Add the crawfish and mix well again. Continue to cook and stir 5 minutes longer. Serve over your favorite pasta or rice with French bread on the side.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 082019
 

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones lack the flavor of crawfish that you boil yourself. As I often do during crawfish season, this week I am featuring 2 new recipes featuring crawfish tails.

1 stick Butter

1 medium Onion, chopped

2 cloves Garlic, minced

1 pound Crawfish Tails

1/2 cup freshly grated Parmesan cheese, divided

2 tablespoons fresh parsley, chopped

2 cup Heavy Cream

1/4 cup dry Sherry

9 ounces Bow Tie Pasta (Farfalle), cooked al denté

Creole seasoning to taste

Melt the butter in a large skillet over medium heat. Add the onionsand garlic and sauté until translucent. Add the crawfish and cook 5 minutes. Add 1/4 cup of the Parmesan cheese, parsley, heavy cream and sherry, and simmer until thickened. Fold in the pasta and season to taste with the Creole seasoning. Sprinkle with the remaining cheese before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 042019
 

Cornbread is a staple here in Arkansas. I wonder how the locals would feel about this dish.

1/4 cup Bacon Drippings

1 cup Flour

1 cup Cornmeal

2 tablespoons Sugar

1 tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Cracklins

1 cup Buttermilk

1 egg, slightly beaten

Heat oven to 450℉.

Place the bacon drippings in a 9-inch cast iron skillet and then place the skillet in the oven. Combine the flour, corn meal, sugar, baking powder, baking soda, salt and cracklins in a bowl and stir to mix. Add the buttermilk and egg, stirring until just mixed. Take the skillet from the oven, swirl the drippings carefully around the sides and pour it into the cornbread mixture. Stir until mixed and pour the mixture back into the skillet. Bake for 20 to 25 minutes until golden brown.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 012019
 

Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins.

Butter

1/2 cup Onions, minced

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

3 Eggs

2 tablespoons Milk

Creole Seasoning to taste

1/3 cup Cracklins

Over medium heat, sauté the onions in butter for a minute or so in a small skillet. Then add the green onions and cook a minute more. Whisk the eggs and milk in a small bowl and season to taste. Add a bit more butter to the pan. When butter has melted, add the egg mixture. Turn to low and sprinkle on the cracklings. Cover and cook until eggs are set.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!