Jul 242017

The fruit that comes to mind when I think of summer is Watermelon. This week, two recipes to show that there are other ways to eat watermelon other than just cold from the rind.

Gazpacho is a cold soup. This is a very refreshing version.

8 cups seedless Watermelon chunks

2 Cucumbers, peeled, seeded and cut into chunks

1 small Onion, chopped

1 12-ounce jar Roasted Red Peppers, drained

1 cup Tomatoes, chopped

1/2 cup Cranberry Cocktail Juice

3 tablespoons Olive Oil

1/4 cup Raspberry Vinegar

Salt to taste

A generous dash Louisiana Hot Sauce

Place all ingredients in a food processor, pulse until almost puréed or to desired consistency. Add more cranberry juice to thin, if needed.


Good Cooking, Good Eating and Good Living!!!

Jul 202017

This recipe is from John’s book “Best Big Easy”. Here is the introduction to the recipe.

“Sometimes great marriages happen in the kitchen. Such was the case when we introduced my egg salad to my wife’s potato salad. A match made in heaven!”

3 pounds Yukon Gold Potatoes

8 Eggs

1 1/4 cup Mayonnaise

1/4 cup White Wine Vinegar

1/4 cup Sweet Pickle Relish

2 tablespoons Creole Mustard

1 Onion, minced

1 stalk Celery, minced

3 Green Onions, chopped

1 clove Garlic, minced

Salt and Pepper

Put the potatoes in a large heavy-bottomed pot and add salted water to cover by two inches. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain and cool. When the potatoes are cool enough to handle, use a small knife to remove the skin. Roughly chop the potatoes into large chunks.

While the potatoes are cooking, put the eggs in a saucepan, cover with water, and bring to a boil over high heat. Cover the pan and immediately remove from the heat. Let the eggs sit in the hot water for 5-7 minutes. Place the pot in the sink under the faucet and let cold water run until the eggs have cooled enough to handle. Peel and roughly chop the eggs.

For the dressing, whisk together the mayonnaise, vinegar, relish, and mustard in a small bowl until well combined. Add the onions, celery, green onions, and garlic and stir well.

Combine the potatoes and eggs in a large serving bowl. Add the dressing and toss to combine. Season with salt and pepper and refrigerate until ready to serve.


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Jul 172017

The hot summer months are at it’s midpoint. Many people are having cookouts. Looking over my recipes, I see that I have not featured a staple of cookouts, Potato Salad. So this week, I will share two, one warm and one cold.

The best potatoes for potato salad are Yukon Gold. They have a creaminess that is not found in other potatoes. Yukon Golds are also best for mashed potatoes. But if you cannot find them, Russets will work as well.

4 pounds Yukon Gold Potatoes

1 tablespoon plus 2 teaspoons Kosher Salt

1/2 cup Cane Vinegar or White Wine Vinegar

1 tablespoon Sugar

1 pound Andouille Sausage, cut in a 1-inch dice

2 small Onions, diced

2 cup Beef Stock

1/2 cup Fresh Parsley, chopped

Peel potatoes, and place in a large pot with enough cold water to cover by a couple of inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a simmer. Cook until tender, about 20 minutes.

While potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons of salt in a small saucepan and place over moderate heat until the sugar is dissolved.

Drain the potatoes. Using gloves or paper towels to protect your hands, cut the potatoes into large chunks. Drizzle with the hot vinegar mixture, gently stir, and set aside.

Cook Andouille in a large skillet over moderately low heat, stirring frequently, until browned and crispy. Remove its a slotted spoon, and transfer to a plate lined with paper towels. Drain excess fat from the skillet, leaving a thin coating on the bottom. Add onions and sauté until translucent but not browned.Add stock and bring to a boil over high heat. Reduce heat, and simmer until reduced by half, about 20 minutes. Pour over reserved warm potato mixture and sprinkle with cooked Andouille and parsley. Gently stir and serve immediately.


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Jul 132017

All along the New England coast, you will find the Lobster Roll. As good as they are, you can easily substitute crabmeat for the lobster. This New Orleans version easily rivals this New England Staple.

Softened Butter

4 Hot Dog Buns, split lengthwise

q pound Lump Crabmeat, picked thru for shells

1/4 cup Mayonnaise

1/4 cup Celery, minced

Salt and Freshly Ground Black Pepper to taste

Butter outsides of hot dog buns and brown in a skillet. In a large bowl, combine remaining ingredients and mound in buns. Gently press sides of buns together and serve.


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Jul 102017

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two recipes that are cold dishes. Quite refreshing for this heat.

1 large Head Lettuce, rinsed and drained

3/4 cup Giardeniera (Italian Pickled Vegetable Salad), drained

1 1/2 to 2 cups Lump Crabmeat, picked thru for shells

1/2 cup Onion, chopped

1 cup Olive Oli

1/2 cup Red Wine Vinegar

1/2 teaspoon Salt

2 cloves Garlic, minced

Break lettuce into bite sized pieces and combine with giardeniera, crabmeat and onions. Thoroughly mix oil, vinegar, salt and garlic. Pour over lettuce, giardeniera and crabmeat. Gently toss and serve.



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Jul 062017

These two restaurants have served many Shrimp Remoulade in their history. As two of the oldest restaurants in the city, these Grand Dames are still going strong.

Antoine’s Remoulade Sauce

2/3 cup Ketchup

1/2 teaspoon Powdered Mustard

2 tablespoons Horseradish

1 tablespoon Worcestershire

1/2 teaspoon Tabasco Sauce

1 tablespoon Green Onions, minced

1 tablespoon Celery, minced

1 tablespoon Parsley, minced

Combine all ingredients. Makes 1 cup.


Galatoire’s Remoulade Sauce

1 bunch Parsley, stems removed

2 ribs Celery

2 cloves Garlic

1 tablespoon Bell Pepper, minced

1 cup Creole Mustard

4 tablespoons Paprika

2 tablespoons Prepared Horseradish

1 cup Red Wine Vinegar

1 teaspoon Tabasco Sauce

1 teaspoon Worcestershire Sauce

Salt to taste

1/4 teaspoon Black Pepper

Pinch Cayenne Pepper

1 pint Salad Oil

Using a food processor, chop the parsley, celery, garlic, and bell pepper to coarse purée. Transfer this to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire, salt, black pepper, and cayenne. Using a wire whisk, beat constantly adding small amounts of oil at a dribble until the sauce achieves a smooth consistency. Cover and transfer to a refrigerator to marinate for 24 hours. Makes 2 cups.


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Jul 032017

Last week, I had two recipes with shrimp in them. The most unique New Orleans shrimp dish is Shrimp Remoulade. Every restaurant has their own variation. This week, I will offer 4 remoulade recipes from the 4 old guard restaurants.

It is natural to share the recipes of the old Brennan’s and Commander’s Palace Remoulade sauces together. Both restaurants were run by the original Brennan siblings. Today, members of the Brennan’s family still run these restaurants. However, the people in charge are now cousins.

Brennan’s Remoulade

3/4 cup Parsley, minced

3/4 cup Shallots, minced

3/4 cup Celery, minced

3/4 cup Dill Pickle, minced

1 tablespoon Garlic, minced

1 3/4 cups Creole Mustard

3 tablespoons Horseradish

1/4 cup Vinegar

1/4 cup Salad Oil

Mix all ingredients together and chill. This sauce will keep, if refrigerated, for many weeks. The more it stands, the better it taste.

Commander’s Palace Remoulade

1/4 cup Creole or Dijon Mustard

2 tablespoons Paprika

1 teaspoon Cayenne

1 teaspoon Salt

1/2 cup Cider Vinegar

1 cup Green Onions, finely chopped

Dash Tabasco Sauce

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1/4 cup Ketchup

1/4 cup Yellow Mustard

2 cloves Garlic, minced

3 Eggs, at room temperature

1 1/3 cups Salad Oil

Put all ingredients except oil in a blender. Cover and blend at low speed. While blending, remove cover and gradually pour in the oil in a steady stream. Sauce will thicken.


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Jun 292017

Garfield the cat loves lasagna. I wonder if he has ever tried a seafood version. I know this would knock his paws off.

2 cups Parmesan Cheese

2 cup Mozzarella Cheese

2 teaspoons Italian Seasoning, divided

2 pounds small (51-60) Shrimp, peeled and deveined

2 cloves Garlic

1 tablespoon Butter

1/4 cup Shrimp or Seafood stock

2 teaspoons Creole Seasoning

1 pound Claw Crabmeat, picked thru for shells

1 pound Jumbo Lump Crabmeat, picked thru for shells

1 tablespoon Parsley, chopped

Olive Oil

9 Lasagna Noodles, cooked to package directions

Béchamel Sauce, recipe to follow

Preheat oven to 375℉. Mix the cheeses with the Italian Seasoning. Sauté the shrimp and garlic in butter on a pan set over medium-high heat until the shrimp begin to turn pink. Add the stock and Creole Seasoning. Cook of an additional 3 minutes until the shrimp are firm. Set the mixture aside and cool down to room temperature. Add the crab meats and parsley and gently fold in the ingredients. Set aside.

Drizzle Olive Oil in the bottom of a 9×12-inch casserole dish. Layer noodles, then a layer of Béchamel sauce, then a layer of seafood, then a layer of the cheese mixture. Repeat the layers, then top with Béchamel sauce and cheese. Bake for 40 minutes.

Béchamel Sauce

2 sticks Butter

1/2 cup Onion, chopped

1 cup All-Purpose Flour

2 cups Milk

2 teaspoons Salt

1 teaspoon White Pepper

2 Bay Leaves

Pinch Ground Nutmeg

Melt butter in a saucepan set over medium-high heat. Add the onions and sauté until clear, about 5 minutes. Add flour and stir to mix well. Add the milk, salt, white pepper, bay leaves, and nutmeg. Stir continuously with a whisk until the sauce is thickened. Strain out the onions and bay leaves.’



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Jun 262017

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for dinner that night. Unfortunately, now I have to bring an ice chest with me to New Orleans to bring back some great Louisiana Shrimp.

Here is a recipe using two great Louisiana products, Shrimp and Abita Amber Beer. It is a great appetizer for 4 or a light entree for 2

12 Large Shrimp, peels and heads on

2 tablespoons Creole Seasoning

3 tablespoons fresh Rosemary, chopped

2 1/4 cups Abita Amber Beer

2 1/4 tablespoons Worcestershire Sauce

1 1/2 tablespoons Garlic, minced

Juice of 1/2 Lemon

12 tablespoons cold Butter, cubed

Chopped Green Onions and Parsley for garnish

Arrange the shrimp in a single layer in a large skillet over high heat. Sprinkle with Creole seasoning and the rosemary. When pan is smoking hot, add the beer, Worcestershire, garlic and lemon juice. Bring to a boil and cook until the shrimp are just cooked through.

With a slotted spoon, transfer 3 shrimp each into 4 shallow bowls and keep warm.

Add the butter, a cube at a time, whisking after each addition, to the mixture in the skillet. The sauce should thicken slightly and have a glossy appearance. Pour equal amounts of the sauce over the shrimp, garnish with green onions and parsley, and serve immediately.


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Jun 222017

Peaches are perfect for dessert. Their sweetness makes a perfect end to a summer meal.

1 1/4 pounds Peaches, peeled, pitted and sliced

1 tablespoon Cornstarch

2 tablespoons Sugar

1 tablespoon Lemon Juice

2 tablespoons Butter, softened

2 tablespoons Light Brown Sugar

1 teaspoon Vanilla Extract

1/3 cup Flour

1/2 teaspoon ground Cinnamon

1/8 teaspoon Baking Soda

3/4 cup Old-Fashioned Oats

Preheat oven to 350℉.

Lay peaches in oblong 2-quart baking dish. In a small bowl, mix together cornstarch and sugar. Toss cornstarch mixture and lemon juice with peaches in baking dish.

Mix together butter, brown sugar and vanilla in a medium bowl. In a small bowl, stir together flour, cinnamon and baking soda, and mix with oatmeal and butter mixture until crumbly. Sprinkle on top peaches.

Bake until topping is brown and mixture is bubbly, about 45 minutes. Cool slightly and serve warm.


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