Oct 172019

Lamb is a favorite of mine. The first time I tried lamb was at LeRuth’s. The Lamb on the menu did not have any almonds.

2 racks of young Lamb

1/4 cup Salad Oil

1 teaspoon Salt

1 teaspoon Black Pepper

2 teaspoons Herbs de Provence

1 stick Butter

2 Tablespoons good White Wine

1 cup sliced blanched Almonds (toasted)

2 tablespoons Parsley, chopped for garnish

Preheat oven to 475℉.

Remove cover fat from lamb. Brush racks with oil and season with salt, pepper and herbs. Roast in oven for 30 minutes, bone side down. Lamb will be pink. Remove lamb and keep warm. Skim off all excess fat. Place pan over medium heat. Melt butter; add wine and stir to scrape drippings that are on pan. Place racks on serving platter and top with almonds. Pour sauce over racks and sprinkle with parsley.


Good Cooking, Good eating and Good Living!!!

Oct 142019

From one great chef to another. Last week was Chef Frank Brigtsen. This week is Chef Warren Leruth. My connection to the restaurant business started at LeRuth’s in 1978. I will be forever grateful for that.

12 ounces Sugar (Chef Warren weighed his ingredients)

12 ounces Coconut

10 Egg Whites

1/2 cup Water

1 teaspoon LeRuth’s Vanilla Bean Marinade (This product is now made by Ronald Reginald) or Pure Vanilla

1 teaspoon Almond Extract

Heat oven to 375℉.

Line tart pan with short crust. Mix all ingredients well and pour in short crust. Bake for 20 to 25 minutes. Cool and serve with pineapple sauce.


Good Cooking, Good Eating and Good Living!!!

Oct 102019

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the high point of you dining out year.

1 gallon Cold Water

1 cup unsalted Crab Boil Powder

3/4 cup Salt

1/2 teaspoon ground Cayenne Pepper

4 Lemons, halved and squeezed

1 Orange, halved and squeezed

2 jumbo Yellow Onions, quartered

6 ribs of Celery, coarsely chopped

2 heads Garlic, halved crosswise

5 pounds Louisiana Shrimp, heads on, in shell

In a large pot, add all ingredients except shrimp and bring to a boil. Add shrimp, cover, and return the mixture to a boil. Cook for 1 to 2 minutes, depending on the size of the shrimp. Turn off heat. Let shrimp soak for 30 minutes. Strain and let cool at room temperature.


Good Cooking, Good Eating and Good Living!!!

Oct 072019

This week, I am featuring 2 recipes from Chef Frank Brigtsen. He is one of the best chef’s in Louisiana. He is also very generous with his time, spending it teaching the fine art of New Orleans cooking.

3/4 cup All-purpose White Flour

3/4 cup yellow Corn Flower

3/4 cup yellow Corn Meal

2 teaspoons Baking Powder

2 teaspoons Baking Soda

1/2 cup granulated White Sugar

2 tablespoons fresh Jalaeño Peppers, finely chopped

5 teaspoons Salt, in all

1 1/2 cup Green Onions, thinly sliced, in all

2 Eggs

6 tablespoons Unsalted Butter, melted

2 cups Buttermilk

4 tablespoons unsalted Butter

3 cups peeled, diced Louisiana Shrimp (about 3 pounds whole shrimp)

1 teaspoon minced fresh Garlic

1/4 teaspoon ground Cayenne Pepper

Preheat oven to 350℉. In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapeños, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk; whisk until fully blended. Combine egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and sauté for 20 seconds. Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9×12-inch baking pan and bake at 350℉ until a knife is interred into the middle of the cormbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.


Good Cooking, Good Eating and Good Living!!!


Oct 032019

While eating out the other night, I noticed that one of the other customers had a Ralph and Kacoo’s shirt on. So while thinking of Gumbo recipes, I reached for their cookbook. This is great for a large gathering.

3 pounds fresh Shrimp

2 pints Oysters

2 pounds Lump Crabmeat

4 1/2 cup Flour

3 cups Vegetable Oil

2 cups Bell Pepper, chopped

8 cups Onions, chopped

3 cups Celery, chopped

3 tablespoons Garlic, chopped

3 (14 ounce) cans Whole Tomatoes with Juice (hand squeezed)

1 (8 ounce) can Tomato Sauce

3 tablespoons Salt

3 tablespoons Black Pepper

2 teaspoons Red Pepper (Cayenne)

1 gallon Water

3/4 cup Parsley, chopped

1 cup Green Onions, chopped

Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, add onions, bell peppers, celery and garlic. Cook, stirring, until vegetables are limp, being careful not to. burn. Add hand squeezed tomatoes, tomato sauce, salt and pepper. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving, bring to a light bubble. If too thick, add more water. Add shrimp. Cook 10 minutes. Add Parsley, green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately.


Good Cooking, Good Eating and Good Living!!!