Jun 272019

I really love chicken cooked on the grill. More often than not, if I am turning on the grill, chicken will be on it. Here is a great dish not involving traditional BBQ sauce.

1 whole Chicken, 8 drumsticks, or 24 drumettes

1/4 cup Soy Sauce

3 tablespoons Honey

1 tablespoon Canola Oil

1 tablespoon Chili Sauce

1/2teaspoon Salt

1 tablespoon grated fresh Ginger

3 teaspoons fresh grated Garlic ( you can sub minced garlic)

Whisk together all ingredients except chicken. Add chicken to marinade. Refrigerate, covered for 1 to 4 hours. Preheat grill to medium-high. Grill chicken, basting constantly, until completely cooked through, about 30 to 45 minutes. Take care to protect chicken from flare-ups. The honey in the marinade burns easily. Leftover marinade can be boiled and used as a dip.


Good Cooking, Good Eating and Good Living!!!

Jun 242019

As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the second one chicken.

2 pounds large Shrimp

1 cup loosely packed Sun-dried Tomatoes

2 tablespoons Lemon Juice

2 tablespoons Olive oIl

2 tablespoons Balsamic Vinegar

1 teaspoon Creole Seasoning

White or Blush Wine, as needed (optional)

Place sun-dried tomatoes in a small bowl. Cover with warm water.Let stand while preparing shrimp. If desired, peel and devein shrimp. Or, leave shell and head intact and, using a serrated knife, spilt the shrimp along the back, through the tail, exposing the dark vein. Rinse under water to remove vein. Place in a large bowl and set aside.

Drain sun-dried tomatoes, reserving liquid. In a  blender or food processor, process the sun-dried tomatoes until a large mass forms. Add the remaining ingredients, except shrimp. Add reserved sin dried tomato liquid to form a paste resembling chunky ketchup. Pour over shrimp. Let marinate while grill gets hot.

Preheat grill to medium-high. If desired, thread shrimp through skewers to make turning easier. Grill 8 to 15 minutes (depending on grill heat), turning as necessary to avoid charring, until shrimp are opaque. Remember, shrimp will continue to cook even after removed from the grill.

If desires, before serving, boil remaining shrimp marinade with enough white or blush wine to thin the marinade. Pour over shrimp before plating dish.


Good Cooking, Good Eating and Good Living!!!

Jun 202019

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is a great copy of LeRuth’s wonderful dish, Soft Shell Crab topped with Crabmeat.

4 Soft Shell Crabs, cleaned

2 tablespoons White Wine

8 ounces Jumbo Lump Crabmeat, optional

Flour and Creole Seasoning for dredging

6 tablespoons Butter

1 cup Creole Meuniére, recipe to follow

Dust the crabs with Creole seasoning and flour. Melt the butter in a sauté pan and sauté the crabs at moderate heat for 3 minutes per side, remove from the pan and place on warm plates. Add crabmeat to the pan and deglaze with white wine. Add Creole meuniére and heat; be careful not to boil and serve over the crabs.

Creole Meuniére

1/4 cup White Wine

1/4 cup Worcestershire Sauce

1 tablespoon Shallots, minced

1/4 teaspoon Salt

1/8 teaspoon White Pepper

3 sticks Butter, chilled and cut into pieces

A squeeze of fresh Lemon Juice

In a heavy saucepan, simmer the first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Reduce heat. Immediately beat in half the butter until it forms a creamy paste. Continue cooking over low heat and continue heating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. Remove from heat, season to taste with salt, white pepper and a squeeze of lemon.


Good Cooking, Good Eating and Good Living!!!


Jun 172019

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these wonderful creatures. If you are fortunate to get you hands on some, this week, I will share with you one of my favorite ways to cook them. But first, you need to know how to clean them. So here you go.

1. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made.

2. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side.

3. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately.


Good Cooking, Good Eating and Good Living!!!

Jun 132019

No, this is not a reprinting of my Mom’s fabulous Fudge Pie. This recipe is made using a pre-made pie shell. Different from what I am used to but still delicious.

1 cup Sugar

3 tablespoons Cocoa Powder

1/4 cup Margarine, melted

2 Eggs

2/3 cup Evaporated Milk

1 tablespoon Vanilla

1 9-inch Pie shell, unbaked

Whipped Topping

Preheat oven to 425℉.

Mix all of the ingredients except the pie shell and whipped topping with an electric mixer. Place mixture in shell and bake for 12 minutes, turn oven down to 350℉, and bake about 30 minutes more. Serve with whipped topping.


Good Cooking, Good Eating and Good Living!!!

Jun 102019

It’s dessert time again. This week, two dessert recipes. The first one is an easy to assemble dessert using fresh strawberries, which are in peak season right now.

1 16 ounce Angel Food Cake

1 package Cream Cheese, softened

1/2 cup Sugar

1/4 cup Evaporated Milk

2 pints Strawberries, hulled and sliced

Slice the angel food cake horizontally into 3 equal layers with a serrated knife. Prepare the filling by creaming together the cream cheese, sugar and evaporated milk. Top the bottom cake layer with fill-in and strawberries. Repeat the layers. Frost top with remaining filling. Slice before serving.


Good Cooking, Good Eating and Good Living!!!

Jun 062019

This is the recipe that Miss Leah demonstrated on stage at the 2005 Chef’s Charity for Children. She was a special lady who will be greatly missed.

2 pounds Beef, cubed

3 tablespoons Molasses

3 tablespoons Yellow Mustard

4 strips Bacon

2 tablespoons minced Garlic

2 tablespoons chopped Green Onions

2 tablespoons chopped Parsley

2 dried Red Peppers ( I believe it is 2 teaspoons Cayenne pepper)

1/2 teaspoon Paprika

1/4 cup Red Wine

1 cup Water

Salt and Black Pepper

Place the bacon in hot skillet. Cook until crisp. Remove bacon from skillet. Set aside.

Season beef cubes with salt and pepper. Place in bacon drippings. Brown beef on all sides. Remove from skillet. De-glaze skillet with water, scraping pot well.

Stir in molasses, mustard, garlic and green onions. Return beef to pot. Stir well. Add parsley, paprika and red pepper. stir in wine. Let simmer for 30 to 35 minutes until beef is tender. Serve over rice.


Good Cooking, Good Eating and Good Living!!!

Jun 022019

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be found almost daily in the kitchen of Dooky Chase. To honor her this week, I will post two of her recipes.

4 Salmon Steaks

Salt and Pepper to taste

1 stick Butter

1/4 cup chopped Red Onions

2 cloves Garlic, mashed nad chopped

1 cup dry White Wine

1 large Red Bell Pepper, diced

1/2 teaspoon Dill

1 cup Water

1 tablespoon chopped Parsley

Season salon with salt and pepper. Heat butter in a pot over a high fire. Place salmon steaks in hot butter. Cook for about 2 minutes on each side. Remove to warm platter.

lower fire and add onions and garlic to pot; stirring as you add them. Cook until onions are just soft, about 5 minutes. Add wine, bell pepper, dill and water. Bring to a boil.

Add steaks to liquid. Simmer steaks over a low fire for 5 to 6 minutes. Add parsley. Taste for seasoning.


Good Cooking, Good Eating and Good Living!!!