I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.

Jan 182018

Here is Marcelle’s take on a classic New Orleans soup.

1 stick Butter

1/2 cup plus 1 tablespoon All-purpose Flour

3/4 cup Onions, chopped

2 quarts Chicken Stock

1 pint Gulf Oysters (or more if desired), drained with oyster liquor reserved

2 cups Artichoke Hearts or Bottoms (packed in water), drained and chopped

6 ounces Heavy Cream

Salt, White Pepper and Louisiana Hot Sauce to taste

In a large saucepan, melt the butter over medium heat and add the flour. Whisk for 3 to 4 minutes until mixture thickens. Add the onions and cook, stirring; until just clear, about 5 minutes. Slowly add the stock and oyster liquor, whisking, and simmer for 10 minutes until the liquid is incorporated and mixture thickens.

Add the artichokes and the cream and simmer for about 5 minutes until heated through. Add the oysters and simmer until the edges curl, 3 to 4 minutes. Season to taste with salt, pepper and hot sauce.


Good Cooking, Good Eating and Good Living!!!

Jan 152018

I am surprised that I have not included more recipes from Marcelle Bienvenu. For over 30 years, she has been sharing her South Louisiana culture with the people of Louisiana. From working at Commander’s Palace to putting together the cooking Cooking Up A Storm Recipes Lost and Found from The Times Picayune of New Orleans, her food knowledge is unparalleled. This week I will share with you two of her oyster recipes.

1/2 stick Butter

1 cup Onions, chopped

3/4 cup Celery, chopped

1/2 cup Parsley, chopped

1/2 cup Green Onions, chopped

1 6-inch French Bread

3 dozen Oysters, drained (reserve oyster liquor) and chopped

Salt and Cayenne to taste

1 tablespoon Worcestershire Sauce

1/4 teaspoon Louisiana Hot Sauce

1/4 teaspoon dried Thyme

3 Eggs, lightly beaten

1/2 cup Seasoned Breadcrumbs mixed with 1/2 cup Melted Butter


Preheat oven to 350℉.

Melt the butter in a large skillet over medium heat. Add the onions, celery, parsley and green onions and sauté for about 3 minutes. Soak the French bread in the oyster water, then squeeze out the liquid and crumble bread into the skillet. Mix well and then add the oysters, salt, pepper, Worcestershire sauce, hot sauce and thyme. Reduce heat and simmer, stirring gently, for about 5 minutes.

Remove from the heat, add the eggs, and mix well. Adjust seasonings. Let cool, then pack tightly into buttered ramekins or a casserole dish. Cover the top with the buttered breadcrumbs. Bake to 20 to 25 minutes or until the top is lightly browned and the mixture is heated through and bubbly.


Good Cooking, Good Eating and Good Living!!!

Jan 122018

Here is a quick Creole Cream Cheese Ice Cream. It does not require an ice cream machine to make it.

4 pints Creole Cream Cheese

1 cup Sugar

2 teaspoons Vanilla Extract

1 cup Heavy Cream

Blend all ingredients together until smooth. Freeze to a soft-serve consistency and serve.


Good Cooking, Good Eating and Good Living!!!

Jan 082018

Creole cream cheese is a delicacy found in New Orleans. Sometimes hard to find, it’s flavor keeps you going back for more. Since I can’t buy Creole cream cheese here in Arkansas, here is how it can be made.

2 quarts Skim Milk

1/4 Cup Buttermilk

8 drops Liquid Rennet or 2 tablets


Combine the skim milk and buttermilk in a good sized saucepan. Over medium heat bring the mixture to 110 degrees F, stirring occasionally. Pour the heated mixture into a large, non-metal bowl. Add the rennet, stir and cover with cheesecloth. Let stand at room temperature for 24 hours. After a few hours there should be chunks (Curds) and liquid (Whey). Line a colander with a double layer of cheesecloth, then spoon the curds into the colander, try to keep them intact. Let this drain for 1 hour or until it is one solid piece. Place gently into a bowl and keep in the refrigerator for up to 2 weeks.


Good Cooking, Good Eating and Good Living!!!


Jan 042018

Here is a dip perfect for Game Day. It is a quick recipe to throw together. The Green Goddess Dressing has a New Orleans background. Chef Warren Leruth developed the bottled version for Seven Seas.

1 cup Shredded Monterey Jack Cheese

5 Green Onions, chopped

1 cup Shredded Cheddar Cheese

1 16-ounce bottle Green Goddess Dressing

1 large Tomato, chopped

20 drops Tabsasco

1 medium Green Bell Pepper, chopped

Mix all ingredients and chill before serving. Serve with your favorite chips.


Good Cooking, Good Eating and Good Living!!!


Jan 012018

The Playoffs are upon us. My Saints will be playing this week. This week, here are a couple of recipes for gameday.

3 pounds Chicken Wings

1 tablespoon Olive Oil

1/4 cup Dark Rum

1 cup Cola

3 tablespoons Hot Sauce

2 tablespoons Honey

1 tablespoon Butter

Salt and Pepper to taste

Preheat oven to 450℉.

Line a standard sheet pan with foil. Toss wings in oil. Add chicken to pan. Sprinkle with salt and pepper. Bake for 30 minutes; carefully remove from oven and pour off liquid. Return to oven for an additional 15-30 minutes, or until chicken is brown and crispy.

While chicken is roasting, in a small saucepan, combine cola, rum, hot sauce, honey and butter. Bring to a rapid boil over high heat. Reduce heat to medium-low and simmer for about 0 minutes or until it reduces to a thickened glaze.

Remove chicken from the oven and brush generously with glaze; return to oven for about 5 minutes. Serve with remaining glaze for additional dipping.


Good Cooking, Good Eating and Good Living!!!

Dec 282017

Cabbage is eaten on New Years in hopes of having wealth for the year. This dish is welcome on any table any time of the year.

4 sliced Bacon

1/2 head Green Cabbage, sliced thin

1/2 head Red Cabbage, sliced thin

2 tablespoons Apple Cider Vinegar

1 tablespoon Sugar

Salt and Pepper to taste

Fry the bacon until crispy in a large skillet over medium heat. Remove the bacon and set aside to drain on paper towels.

To the drippings in the pan, add the cabbage and cook until wilted, about 10 minutes. Add the vinegar, sugar, salt and pepper and cook for an additional 10 to 12 minutes.

Crumble the reserved bacon over the cabbage and serve.


Good Cooking, Good Eating and Good Living!!!

Dec 262017

New Year’s is here. There are traditional dishes to eat for luck, health and wealth. This week, a twist on two of these dishes. This soup is based on a recipe from Allison Vines-Rushing and Slade Rushing.

8 cups Water, divided

1/2 cup dried Black-Eyed Peas, soaked overnight

1/2 cup Barley

2 tablespoons Olive Oil

1 cup Shiitake Mushroom Caps, sliced 1/4-inch thick

1/4 cup Carrot, finely diced

1/4 cup Shallot, finely diced

1/4 cup celery, finely diced

6 cups Vegetable Stock

1/4 cup Soy Sauce

2 teaspoons Salt

2 teaspoons coarsely ground Black Pepper

1 cup Green Onions, thinly sliced

In a medium saucepan, bring 4 cups of water to a boil over high heat. Add black-eyed peas, and simmer about 30 minutes or until tender, skimming off foam that forms on the surface as needed. Strain peas, and set aside.

In the same saucepan, bring remaining 4 cups of water to a boil over high heat. Add barley, and simmer about 20 minutes or until tender. Strain barley in a colander, and rinse well under cold running water. Set aside.

In a large saucepan, heat olive oil over high heat until it smokes. Add mushrooms, and cook, stirring frequently, until golden brown and fragrant, about 1 minute. Add carrot, shallot and celery, and sauté for another minute. Add stock, cooked peas and barley, soy sauce, salt and pepper, and simmer for about 10 minutes. Stir in green onions and serve.


Good Cooking, Good Eating and Good Living!!!


Dec 212017

There are members of my family who would rather pork roast than turkey. So to honor them, here is a recipe from the late Chef Paul Prudhomme.

4 tablespoons plus 1 1/2 teaspoons Unsalted Butter

1 tablespoon plus 1 1/2 teaspoons Pork Lard, Chicken Fat, or Vegetable Oil

1 cup finely chopped Onions

1 cup finely chopped celery

1 cup finely chopped Bell Pepper

1 tablespoon plus 1 1/2 teaspoons minced Garlic

2 tablespoons plus 1 1/2 teaspoons Chef Paul Prudhomme’s Pork and Veal Magic or Meat Magic

1/2 teaspoon Dry Mustard

1 4-pound Pork Loin Roast (boneless or bone-in)

Preheat oven to 275℉.

Place all ingredients except the roast in a large skillet, preferably cast iron, set over high heat. Sauté about 4 minutes, stirring occasionally, until the vegetables begin to wilt. Cool.

Meanwhile, place the roast in a baking pan, fat side up. Make several large slits in the meat with a knife, being careful not to cut through to the bottom. If desired, make the slices down the length rather than the width of the roast so all of the carved sides will have some of the vegetable and seasoned stuffing.

Stuff the pockets generously with the vegetables mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly ver the top and a little on the sides of the roast.

Bake uncovered for 3 hours. Raise temperature to 425℉ until dark brown on top and meat is white in the center, about 10 to 15 minutes. Remove from oven and let stand about 20 minutes.


Good Cooking, Good Eating and Good Living!!!

Dec 182017

As the big day is quickly approaching, I thought I would share two recipes for the main attraction on your Christmas table.

Here is a turkey straight from Commander’s Palace Executive Chef, Tory McPhail.

1 20-25 pound Turkey, thawed, preferably fresh

4 gallons Cold Water

2 cups Powdered Louisiana Crab Boil

Salt, as needed

1 ounce Vegetable Oil

4 tablespoons Creole Seasoning

Special Equipment Needed:

Large bucket to hold turkey

Food Grade Syringe

Remove the neck and giblets from the turkey and reserve for another use.

Remove excess skin and fat from the neck and cavity areas and drain excess liquid from the cavity.

Add the water to the bucket, pour in the crab boil, and stir to dissolve. Fill the syringe with the liquid and evenly inject each breast of the turkey 5 times. Repeat 5 times with each leg.

Add enough salt to the water, if necessary, to achieve a flavor that is just short of the salinity of sea water, or to taste. Submerge the turkey in the brine and refrigerate for 2 days.

Remove the turkey from the brine at least 24 hours before cooking. Dry the outside with paper towels and refrigerate to dry further.

Remove the turkey from the refrigerator 1 hour prior to roasting. Move the oven rack to the lowest rung and pre-heat oven to 450℉.

Fold the wings back under the turkey and tie the legs together with butcher’s twine. Rub the turkey with oil and sprinkle evenly with Creole seasoning. Place the turkey in a greased roasting pan and place it in the oven with the cavity facing the back of the oven. Cook until light golden brown, about 15 to 20 minutes.

Decrease oven temperature to 325℉ and continue cooking about 4 3/4 to 5 1/4 hours or until a thermometer inserted into the thickest part of the thigh (need the bone) reads 140℉. The turkey will continue to brown as it cooks. Allow to rest for 1 hour before carving.


Good Cooking, Good Eating and Good Living!!!