Aug 192019

This week, I am focusing on recipes that have milk in them. The first one is sweet, the second one savory,

13 1/2 cups Milk

2 peeled Coconuts

12 Egg Yolks

2 1/2 cups Sugar

3/4 cup Sugar for caramel

Preheat oven to 350℉.

In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced by 1/4. Set aside.

Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.

In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a 10-inch round mild. Next fill the mold with coconut milk, sugared milk and yolk mixture. Set mold in large pan half-filled with water and place in oven. Bake for 40 minutes. Cool in refrigerator for at least 3 hours.


Good Cooking, Good Eating and Good Living!!!

Aug 152019

Did you know that the Caesar Salad and Dressing was created by an Italian immigrant working in Mexico? Here is the recipe from Cannon’s restaurant.

2 Eggs 

1 tablespoon Worcestershire Sauce 

1 tablespoon Lemon Juice 

6 tablespoons Red Wine Vinegar 

2 tablespoons Garlic, chopped 

2 (2 ounce) cans Flat Anchovy Filets 

1 tablespoon Dijon Mustard 

1 1/2 cups Olive Oil 

1 teaspoon Dry Mustard 

4 tablespoons Romano Cheese, grated 

1/4 teaspoon Black Pepper 

1/4 teaspoon Salt 

In a blender, whip eggs. Add Worcestershire sauce, lemon juice, vinegar, and garlic, then blend. Add Dijon mustard and blend. Blend in the olive oil very slowly. Add the remaining ingredients and blend. Refrigerate. 


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Aug 122019

It is a busy week for me. This week, I am featuring two home made salad dressings.

1 cup Olive Oil 

1 cup Vegetable Oil 

3/4 cup Salad Vinegar 

1/4 cup Brown Mustard 

2 tablespoons Sugar 

1/4 teaspoon Salt 

3/4 teaspoon Basil 

3/4 teaspoon Oregano 

3/4 teaspoon Thyme 

3/4 teaspoon Ground Black Pepper 

1 tablespoon Garlic, minced 

1 1/2 teaspoon Lemon Juice 

Mix all ingredients in a blender.


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Aug 122019

Since you will still have 1/2 pound of crabmeat on your hands from the enchilada recipe, here is a side item that will use up the extra crabmeat.

1 1/2 cups Corn Kernels

1 large Egg

2 large Egg Yolks

1/3 cup Half-and-Half

1/2 pound Lump Crabmeat, picked through for shells

1 tablespoon All-Purpose Flour

1 teaspoon Salt

1/2 teaspoon Sugar

Pinch Cyaenne

1 tablespoon Parsley, chopped

Tabasco to taset


Preheat oven to 350℉. Butter 4 (6-oz.) Souffle Dishes

In a food processor or blender, combine corn, egg, egg yolks, half-and-half, and half of the crabmeat and process 3 seconds. Add flour, salt. sugar, and cayenne and process for 10 seconds. Transfer mixture to a bowl and stir in remaining crabmeat, parsley and tabasco. Fill dishes with mixture and cover each with foil. Arrange dishes in a baking pan and transfer to oven. Add enough water to pan to come halfway up the sides of dishes. Bake for 35 minutes. Remove foil and bake 5 minutes more, or until just set. Transfer cups to a rack to cool slightly. Serve.


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Aug 052019

I posted this picture to my Facebook page last week. Numerous people asked me for the recipe. Here it is.

Seafood Enchiladas

1 medium Onion, chopped

1 tablespoon Butter

1/2 pound fresh Crabmeat, picked thru for shells

1/2 pound Shrimp, cooked, peeled and deveined and coarsely chopped

Creole Seasoning to taste

8 ounces Colby cheese

6 (10-inch) Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoons dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven ot 350℉.

In a large skillet, sauté onions in 1 tablespoon of butter until transparent. Remove the skillet from the heat and stir in the seafood. Season with Creole seasoning. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the seafood mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13-inch baking dish.

In a saucepan over medium-low heat, combine half & half, sour cream, melted butter, parsley and garlic salt. Stir until the mixture is Lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 20 minutes or until bubbly and cheese is melted.


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Aug 012019

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce.

1/4 cup Butter

4 fillets of Trout

1/4 cup Butter

8 ounces Crabmeat

4 Tablespoons Shallots

32 small Shrimp cleaned and deveined)

1/4 cup Butter

2 teaspoons Worcestershire sauce

2 teaspoons Lemon Juice

In a skillet with 1/4 cup melted butter, sauté trout until nicely browned (approximately five to eight minutes). Remove from pan and keep warm. In same skillet with 1/4 cup melted butter, cook crabmeat and shallots, stirring gently, until shallots are tender. In another pan, cook shrimp in 1/4 cup melted butter. Add Worcestershire sauce and lemon juice. To serve, place trout fillet on plate: top with crabmeat at one end and shrimp at the other.


Good Cooking, Good Eating and Good Living!!!

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.


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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.


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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!!!