Sep 192019

Don’t let the name fool you. There is very little pepper in this dish. You will get some bite from the vinegar and plenty of non-pepper spices. This recipe is from Louis Evans. It is from the Chef’s Charity for Children cookbook.

4 Lamb Shanks

Salt, Pepper, Flour

1 cup Water

1 cup cooked Prunes, pitted

1 cup cooked Apricots, diced

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Allspice

1/4 teaspoon Cloves’3 tablespoons Vinegar

1/4 teaspoon Salt

Preheat oven to 350℉.

Season meat with salt and pepper, dredge in flour, and place in a greased baking dish. Cover and bake until meat is tender, 1 3/4 to 2 hours.

Combine remainder of ingredients, heat to boiling, and simmer about 5 minutes. Drain most of fat from cooked shanks, add fruit mixture to meat, cover dish, and bake in a hot oven (400℉.) about 30 minutes.


Good Cooking, Good Eating and Good Living!!!

Sep 162019

At Searcy’s Farmers Market, I struck up a conservation with the people who own Willowbrook Farms. Along with cheeses and breads, the specialize in Lamb. This week, I am featuring 2 different Lamb Shank recipes. Since the best way to prepare lamb shanks is by braising them, they will be two different braises.

4 Lamb Shanks, about 1 pound each

2 tablespoons Olive Oil

2 teaspoons Creole Seasoning

2 Onions, cut into chunks

2 large Carrots, cut into thisk coins

3 stalks Celery, cut into 1-inch pieces

8 cloves Garlic, peeled and crushed

2 Bay Leaves

1 teaspoon Marjoram

2 sprigs Fresh parsley

1 Orange ,cut into eights

1 1/2 cup White Wine

Preheat oven to 350℉.

Trim as much fat as you can off the lamb shanks, unless they are already trimmed. Don’t get too zealous about this; there should be a little fat still there. In a large skillet over medium-high heat, heat the olive oil until it shimmers. Season the shanks with Creole seasoning. Brown the shanks on all sides and remove from the pan. Place the shanks into a roasting pan. Add all the other ingredients around it except for the wine. Put the skillet back onto the burner on medium heat. Add the wine and bring to a boil, while whisking to deglaze the pan. Hold at a light boil for about 2 minutes, then pour over the shanks. Add enough water or beef stock to come about 1/3 up the sides of the shanks. Cover, or wrap with aluminum foil, the roasting pan and cook for 90 minutes, turning the shanks every 30 minutes. After 90 minutes, remove the cover, turn the shanks and roast for another 30 minutes. The meat should be falling off the bone with just a touch of a fork, if not add more liquid, if necessary, and continue to cook uncovered until done. Discard the vegetables. Strain the pan juices, skim off the fat and reduce until you have about 1 cup of liquid to serve with the lamb. 


Good Cooking, Good Eating and Good Living!!!

Sep 122019

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil.

24 large Shrimp, tail on and butterflied

2 1/2 cups Flour

2 tablespoons Creole Seasoning

2 large Eggs, beaten

1 cup Milk

1 cup ground or finely chopped Pecans

Preheat deef fryer to 375℉.

In a bowl or pan, blend the flour and Creole seasoning, In a second bowl or pan, combine the milk and eggs. In a third pan, take one cup of the seasoned flour and combine it with the pecans.

Fry a few shrimp at a time, so you don’t over crowd the basket. Dredge the shrimp in the seasoned flour, then dip into the egg wash, and finally dredge in the pecan flour. Fry until lightly browned. Drain on paper towels and serve with your favorite sauce.


Good Cooking, Good Eating and Good Living!!!

Sep 092019

What is the first thing you think of when someone says pecans? If you are like me, it’s pecan pie. This week, I am sharing with you two savory dishes using pecans.

1/2 pound finely grated sharp Cheddar Cheese, at room temperature

1 stick Butter

1 teaspoon Worcestershire Sauce

Cayenne Pepper to taste

1/4 teaspoon Salt

1 1/2 cups All-Purpose Flour

Hot Sauce, to taste

1 1/4 cups Pecan Halves

Preheat oven to 300℉.

Combine the cheese, butter, Worcestershire sauce, cayenne, salt and flour in a food processor or electric blender and pulse several tomes to blend. The mixture should be soft and smooth.

Form the mixture into small balls. about the size of a large pecan, and place on an ungreased nonstick cookie sheet. Flatten the balls with the tines of a fork and place a pecan half on each flat ball.

Bake until just lightly browned, 25 to 30 minutes. Remove from the oven and cool slightly before transferring to a wire rack for cooling. Once cooled, store them in between sheets of wax paper in an airtight container.


Good Cooking, Good Eating and Good Living!!!

Sep 052019

Here is a great variation to fried frog legs. Always try to use fresh herbs. If you must use dry, divide the amount by 3.

4 cups Peanut or Canola Oil for frying

12 pair of Louisiana Frog Legs, cut in half.

4 cups Flour

1 cup Buttermilk

Salt and Pepper to taste

Pour oil into a heavy-bottomed pot so that the oil is 2 inches deep. Bring the oil to 350℉ and hold at that temperature over medium flame.

While the oil is heating up, dry off the frog legs then season with salt and pepper. Coat the frog legs with the flour, then soak in buttermilk and coat again with flour.

When the oil is ready, place the frog legs in the oil in batches so as not to overcrowd the pan, and fry until golden brown. Place the legs on a paper towel just long enough to drain the excess oil and then place in a mixing bowl and coat generously with fine herbs butter.

Fine Herbs Butter

1 pound soft unsalted Butter

1 tablespoon chopped Parsley

1 teaspoon chopped Tarragon

1 teaspoon chopped Chervil

1 teaspoon chopped Chives

1/2 teaspoon minced Garlic

1/2 teaspoon cayenne Pepper

1 teaspoon Salt

Place all of the ingredients in a mixing bowl. Using a sturdy whip attachment or a paddle attachment, whip the butter until soft. Add the remaining ingredients and mix all ingredients thoroughly. Remove and store in an airtight container until needed. For extended holding this butter may be refrigerated or frozen.\\


Good Cooking, Good Eating and Good Living!!!

Sep 022019

Frog legs do not taste like chicken. They do have a mild flavor that easily adapts to the seasonings use to cook them. Since most frog legs are fried, they can be served with various sauces. This week, I am sharing two recipes from Louisiana chefs.

12 Louisiana Frog Legs

1 cup seasoned white Flour

1/4 pound melted Butter

2 tablespoons Extra-virgin Olive Oil

1/2 cup minced Bermuda or Red Onions

1/4 cup slivered Garlic

1 cup diced Creole Tomatoes

1 ounce dry White Wine

1 cup Chicken Stock

1/4 cup sliced Green Onions

Salt and Pepper, to taste

Louisiana Gold Pepper Sauce, to taste

In a 10-inch sauté pan, heat butter and olive oil over medium-high heat. Coat frog legs in seasoned flour, shaking off all excess. When butter is hot, sauté legs 2-3 minutes on each side. Add onions and garlic. Sauté 3 to 5 minutes or until vegetables are wilted.

Add tomatoes and cook 2 to 3 additional minutes. Deglaze with white wine, then add chicken stock. Bring to a rolling boil. Reduce to simmer and cook until frog legs are tender, 5 to 7 minutes. Sauce should be slightly thickened because of the flour in the skillet. Add green onions and season to taste using salt, pepper and Louisiana Gold Pepper Sauce. Additional stock my be needed to return to a sauce-like consistancy.


Good Cooking, Good Eating and Good Living!!!