May 302019

When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe.

1 tablespoon unsalted Butter

1/2 medium Onion, finely chopped

1 stalk Celery, finely chopped

1/2 Bell Pepper, finely chopped

1 medium Tomato, diced

1 Jalapeño or Serrano Chili, finely chopped

4 cloves Garlic, minced

1/2 teaspoon dried Thyme

1 teaspoon Salt

1/4 teaspoon each White Pepper, Black Pepper, Paprika

1/2 cup dry White Wine

1 1/2 cups Fish or Shrimp Stock, preferably homemade but store-bought if you must

1 pound (3-4) Catfish Filets, cunt into 4-inch pieces

1/2 cup Flour

1/2 cup Cornmeal, preferably white and finely ground

2 tablespoons Vegetable Oil or Bacon Fat

1/4 cup coarsely chopped Parsley

1/4 cup chopped Scallions

Juice of 1 Lemon

5 Basil Leaves, coarsely torn

Hot steamed Rice, for serving.

Melt the butter in a large skillet, preferably cast iron, over medium heat. Add the onion, celery, pepper, tomato, jalapeño, garlic, thyme, salt, white pepper, black pepper, and paprika and cook, stirring, until the vegetables are softened, about 5 minutes.

Add the white wine, bring to. boil and simmer until it has almost completely evaporated, about 10 minutes, then add the stock and simmer 10 minutes more. Remove skillet from heat and cover to keep warm.

Season the catfish with salt and pepper. On a plate or pie tin, whisk together the flour and cornmeal. Heat the oil in a cast iron skillet over medium-high heat. Dredge the catfish filets in flour and cornmeal mix, shaking to remove excess, and transfer to skillet. Sauté fish for 3 minutes on the rounder, fuller side, then flip the fish and add the sauce (using a spatula to scrape it into the skillet) and let Sommer for 5 to 8 minutes, until the fish is just cooked through. Sprinkle in the parsley, scallions, lemon juice and fresh, torn basil.

To serve, gently remove the catfish with a slotted spatula and set over rice, then spoon a generous amount of sauce over the catfish.

Note; Traditionally courtbouillon is made with fish stock, but shrimp stock, or virtually and shellfish stock, or even chicken stock, all work juts fine. Do not, however, make this with water, because it won’t be worth the effort, flavor-wise. At the very least, take two whole, small fish and chop them up to make a quick fish stock with the scraps of your vegetable prep.


Good Cooking, Good Eating and Good Living!!!

May 272019

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy gone good. This week, I will share two of his recipes.

1/2 pound Andouille, diced

1 cup (41-50 count) fresh Louisiana Shrimp, chopped

1 cup 1/2-inch diced Chicken Breast

3 Garlic Cloves, chopped

1/2 Onion, chopped

1/2 cup Green Onions, chopped

1 Jalapeño, chopped (optional)

1 1/2 teaspoons Salt

1/2 teaspoon freshly ground Black Pepper

1 teaspoon Cayenne Pepper

1/4 teaspoon dried Thyme

2 cups canned, diced Tomatoes

4 cups cooked Rice

Sauté andouille, chicken and shrimp in a 12-inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until all the meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.


Good Cooking, Good Eating and Good Living!!!

May 232019

Summer is almost here. Time to break out the grills. Here is a simple but tasty Redfish dish for the grill.

4 tablespoons Olive Oil

1 tablespoon Butter

Lemon Pepper, Granulated Garlic and Creole Seasoning to taste

1 small Lemon

2 pounds Redfish fillets, skin and scales on one side

Prepare a charcoal or gas grill for indirect cooking. Set a small saucepan over medium heat. Add olive oil, butter and seasonings. Squeeze in the lemon juice and stir until blended. Remove from heat and set aside. Place fish fillets, scale sides down, on the hot grill. Baste the fish with butter and seasoning mixture. Cover the grill and baste with additional sauce every 5 minutes. Cook until fish flakes easily with a fork, 10 to 15 minutes. Plate the fish and pour the rest of the butter mixture over and serve.


Good Cooking, Good Eating and Good Living!!!

May 202019

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of redfish available, this week I am sharing two recipes for this fish

4 tablespoons Olive Oil

2 10-oz cans Rotel Tomatoes

2 teaspoons Liquid Crab Boil

1/4 cup Garlic, minced

4 1/2 pound skinless Redfish fillets

1 cup Seafood Stock

Creole Seasoning to taste

Cooked White Rice

Pour olive oil into a large skillet set over medium heat. Add Rotel, crab boil, garlic and stock. Bring to a boil, reduce heat to low and simmer to marry flavors, about 20 minutes. Submerge the fish fillets in the sauce. Cover and lower the heat to medium-low. Simmer for 10 to 15 minutes or until the fish is cooked through. Break fish up into large flakes and serve over rice.


Good Cooking, Good Eating and Good Living!!!

May 162019

Here is a great drink for the summer months. It can be kept frozen for several months.

1 cup Sugar

1 cups Water

1 46oz can Pineapple Juice

1 6oz can frozen Orange Juice Concentrate

1 16oz jar stemless Cherries, chopped

1 15oz can Crushed Pineapple

32 ounces Lemon-Lime Soft Drink (7up or Sprite)

3/4. to 1 fifth Bourbon

Add sugar to water and heat in microwave for 1 to 2 minutes. Stir until sugar is dissolved. Add juices, cherries, pineapple, soft drink and Bourbon, stirring well. Freeze in quart-sized containers, stirring occasionally while in the freezer.

Gently break up slush with tines of a fork to mix fruit into slush before serving. Serve in sparkling glasses with spoons.


Good Cooking, Good Eating and Good Living!!!

May 132019

Hw about a couple of drink recipes this week. The first one is non-alcoholic while Thursday will have plenty of alcohol.

16 ounces frozen Blueberries

1/2 cup fresh Lemon Juice

4 cups Water

3 family-sized Tea Bags

3/4 cup Sugar

Bring blueberries and lemon juice to a coil in a large saucepan over medium heat. Cook, stirring occasionally, until berries burst, about 5 minutes. Remove form heat and pour through a fine wire mesh strainer into a bowl, using the back of a spoon to squeeze out the juice. Discard solids. Reserve juice. Wipe saucepan clean. Add water and bring to a boil. Add tea bags and let stand 5 minutes. Remove from heat and discard tea bags. Stir in sugar and reserved blueberry juice. Pour into a pitcher; cover and chill 1 hour. Serve over ice.


Good Cooking, Good Eating and Good Living!!!

May 092019

This is a dish I never at at Masson’s. It does, however, remind me of the Mystere de Paris dessert at LeRuth’s. It was an almond torte topped with whipped cream and homemade chocolate sauce.  It was a very  spectacular looking and tasting dessert.

2 sticks unsalted Butter, softened

1 cup light Brown Sugar

1 Egg

5 tablespoons Flour

1teaspoon Almond Extract

1/2 cup toasted Almonds, chopped fine

1/2 cup Pecans, chopped fine

With an electric mixer in a mixing bowl, cream the butter at medium-high speed until very pale in color. Add the sugar gradually, and keep mixing until there is no grittiness. Add the egg and flour, and blend on medium-low speed. Add almond extract, and mix until it disappears. With a wooden spoon, mix in nuts, and roll into a cylinder. Wrap in aluminum foil and freeze for 3 hours. Slice into discs about 1/2-inch thick to serve.


Good Cooking, Good Eating and Good Living!!!

May 062019

While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront restaurant Masson’s. While they did not make it to the article, I thought I should share them with you this week.

24 medium Shrimp, peeled

1/2 stick (4 tablespoons) Butter

1 medium White Onion, sliced julienne

1 ripe Tomato, peeled, seeded, and cut into eights

1 tablespoon chopped Garlic

1 medium Bell Pepper, sliced julienne

1 teaspoon Green Peppercorns

Salt to taste

Dash of Tabasco

1 1/2 cups cooked Rice or Pasta

Sauté shrimp in the butter until they turn pink. Remove shrimp from pan and set aside. In the same butter, sauté the vegetables until they begin to soften. Add peppercorns, salt and tabasco. Return shrimp to the pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta.


Good Cooking, Good Eating and Good Living!!!

May 032019

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook.

4 tablespoons Olive Oil

1 tablespoon Butter

1/2 Green Onions, sliced

1/4 cup Garlic, minced

Creole Seasoning to taste

1 pound (41-50) Shrimp, peeled and deveined

Cooked Angel Hair Pasta or Rice

Set a skillet over medium-high heat and add olive oil and butter. Heat through. Add green onions, garlic and seasoning, and cook until vegetables wilt, about 4 minutes. Reduce heat to medium-low and add shrimp. Cook until shrimp turn pink, about 5 minutes. Serve shrimp and sauce over angel hair or rice.


Good Cooking, Good Eating and Good Living!!!