Jul 292019

This week is Shark week. Since sharks eat other fish, I am featuring two trout dishes. These two trout dishes are from restaurants which are no longer open. Here is one from Masson’s, which was located just off the lakefront.

4 filets of Trout (6-8 ounces each)

Salt and pepper to taste

2 Lemons

1/2 cup Butter

1/2 cup Green Onions (chopped)

1/2 cup dry White Wine

2 cups Heavy Cream

2-3 Egg Yolks, beaten

1 1/2 pounds Crabmeat (cooked)

Season filets with salt and pepper. Place in broiling pan. Squeeze juice from one half lemon over each filet. Set aside until ready to broil.

In a medium sized skillet, melt butter and saute onions until soft. Add wine and cream. Stir and simmer for 5-8 minutes; salt and pepper to taste. Broil filets until tender. While filets are broiling, remove sauce from heat; stir in beaten egg yolks and for in crabmeat. Place cooked filets on a serving dish and cover with crabmeat sauce.


Good Cooking, Good Eating and Good Living!!!

Jul 252019

I love Pesto. It is great on its own. and as an ingredient in sauces. Here, Chef Preuss adds the main Pesto flavors to mayonnaise.

1/2 cup Mayonnaise

1 1/2 ounces ( 3 tablespoons) fresh Basil leaves

2 teaspoons Pine Nuts

1 1/2 teaspoons grated Parmesan cheese

In a food processor, combine all of the ingredients and process until smooth. Transfer to a small covered container and refrigerate until ready for use.


Good Cooking, Good Eating and Good Living!!!


Jul 222019

These days, everyone is adding different flavors to everyday items, ie. Chipotle Ranch Dressing. This week, I found 2 examples of flavored mayonnaise from before it was popular. They are from the Broussard’s cookbook by Gunther and Evelyn Preuss.

1 cup Mayonnaise

1/2 cup White Wine

1/4 cup chopped fresh Dill (no stems)

2 teaspoons Dijon Mustard

2 teaspoons Worcestershire Sauce

Salt and White Pepper to taste

Combine the mayonnaise with the white wine. Mix in the dill, Dijon mustard and Worcestershire sauce. Season to taste with salt and white pepper. Transfer to a covered container and refrigerate overnight.


Good Cooking, Good Eating and Good Living!!!


Jul 182019

Here is my introduction to Pasta St. Charles.

Pasta St. Charles appears frequently as a lunch special. St. Charles Avenue is the tree lined street on which the Street Cars travel. This street has many mansions in the Uptown and Garden districts of the city. It is also home to my high school De La Salle, which Dickie graduated from a year before I did.

Pasta St. Charles

2 cups Heavy Cream

2 tablespoons Creole Mustard

12 ounces Andouille Sausage

2 tablespoons Butter

16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined

2 tablespoons Garlic, minced

1 teaspoon Creole Seasoning

8 ounces Penne Pasta, cooked al denté

2 tablespoons Butter, chilled

Kosher Salt and Cracked Black Pepper to taste

Green Onions, sliced for garnish

Parmesan Cheese, grated for garnish

Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat.

Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through.

Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.


Good Cooking, Good Eating and Good Living!!!

Jul 152019

I just finished writing an article on Dickie Brennan, highlighting recipes from the Palace Cafe. This week, I will share with you tow of the recipes.

Here is their recipe for the classic dish, Crabmeat au Gratin.

1 1/2 cups Heavy Cream

4 ounces Port Salut Cheese, chopped

4 ounces Romano Cheese, grated

1 pound Jumbo Lump Crabmeat

1 cup Green Onions, chopped

Kosher Salt and Cracked Black Pepper to taste

1/2 cup fresh Bread Crumbs

Preheat oven to 350℉.

Bring the cream to a boil in a heavy saucepan. Reduce the heat to low and stir in the cheeses. Heat until the cheeses melt, stirring constantly.

Strain the cheese sauce over the crabmeat in a large mixing bowl. Add the green onions, and toss lightly to avoid breaking up the crabmeat. Season with kosher salt and cracked black pepper and toss lightly.

Spoon into ramekins and top with the breadcrumbs. Bake for 20 to 25 minutes or until the crabmeat is heated through and the bread crumbs are toasted.


Good Cooking, Good Eating and Good Living!!!

Jul 112019

I have a friend who recently challenged me. She is lactose intolerant and says that most of my food contains dairy. Here is a dish with no dairy at all.


3//4 cup Olive Oil

1/3 cup Red Wine Vinegar

3/4 cup fresh Parsley, finely chopped

1/4 cup fresh Dill, finely chopped

Creole Seasoning to taste


4 1/2 cups Water

2 1/2 cups uncooked white Long-Grain rice

1 teaspoon Salt

2 cups tomatoes, diced and seeded (about 3 tomatoes)

1 1/2 cups Cucumber, peeled, diced and seeded

1/2 cup Red Onion, diced

1/2 cup Green Onions, sliced

To make the dressing, combine oil, vinegar, parsley, dill, and Creole Seasoning in a large bowl and whisk until well blended. Set aside.

Bring water to simmer in a heavy, large saucepan. Add rice and salt and stir to combine. Reduce heat to low, cover, and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand for 5 minutes.

Transfer rice to a large bowl. Fluff with fork. Pour dressing over hot rice and toss. Stir in tomato, cucumber, redo onion and green onion. Season to taste and serve.


Good Cooking, Good Eating and Good Living!!!

Jul 082019

This week, I am sharing two recipes that work well with grilled foods. The first on is a dessert and the second is a side dish.

2 3/4 cups Strawberries

2 3/4 cups Blackberries

1 1/3 cups Blueberries

1/2 cup Sugar

2 tablespoons plus 3/4 cup All-Purpose Flour

1/2 cup packed Light Brown Sugar

3/4 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon Salt

5 tablespoons Butter

Butter Pecan or Vanilla Ice Cream

Preheat oven ot 350℉. Butter an 8-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in a large bowl. Transfer to baking dish. Bake fruit until juices bubble, stirring occasionally, about 5 minutes. Remove from oven. Increase oven temperature to 400℉.

Meanwhile, whisk together remaining 3/4 cup flour, brown sugar, cinnamon, ginger, and salt in medium bowl. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish. Bake the crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.


Good Cooking, Good Eating and Good Living!!!


Jul 042019

When it is hot, not many people want to stand in front of a stove, even to make ice cream. Here is a no-cook recipe.

2 (14-ounce) cans Sweetened Condensed Milk

1 pint Sour CReam

2 (12-ounce) cans Evaporated Milk

3/4 cup Sugar

1 tablespoon Vanilla Extract

2 cups chopped fruit (optional)

Combine all ingredients except the milk and pour into the canister of an ice cream machine. Then pour the milk to the line of the canister. Add optional fruit. Freeze, according to the manufacturer’s directions.


Good Cooking, Good Eating and Good Living!!!

Jul 012019

We are now in July and the heat is getting bad. Time to make some ice cream to cool things off.

6 Egg Yolks

1/2 cup Sugar

3 tablespoons Light Brown Sugar

3 cups Heavy Cream

2 tablespoons Instant Coffee Powder

1 cup brewed Expresso

3 tablespoons Creme de Cacao

2 teaspoons Vanilla Extract

1 teaspoon ground Cinnamon

IN a large bowl, beat egg yolks, sugar and brown sugar until well blended. In a saucepan, heat cream until almost boiling. Pour cream in a slow stream into the egg yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat to make a light custard, about 5 to 7 minutes. DO not boil. Remove from heat.

Dissolve instant coffee in the expresso. Stir in the creme de cacao, vanilla and cinnamon and whisk the coffee mixture into the custard. Cover and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer’s directions.


Good Cooking, Good Eating and Good Living!!!