Feb 182019

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul Prudhomme’s recipe. Today, I will share the dumpling recipe, since you will need this to make the complete dish.

4 Eggs

1/2 cup Onions, minced

2 teaspoons Baking Powder

1 tablespoon Creole Seasoning

1/2 teaspoon ground Nutmeg

1/2 teaspoon rubbed Sage

1/2 cup Milk

1 stick unsalted Butter, melted

2 1/2 cups All-purpose Flour

Combine the eggs and onions in a large bowl and beat vigorously with a whisk until frothy, about 2minutes. Add the baking powder (break up any lumps) and seasonings, and whisk until blended. Stir in the milk and butter. Gradually add the flour, a third at a time, to the center of the mixture, beating well after each addition. Cook as directed in the Chicken and Dumpling recipe.


Good Cooking, Good Eating and Good Living!!!

Feb 142019

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice. Of course, you can chose to serve over pasta.

1 pound Smoked Sausage links, cut in 3-inch pieces

1 quart Water

4 tablespoons Extra-Virgin Olive Oil

4 tablespoons Margarine

1 cup coarsely diced Onions

1 cup diced Portabella Mushrooms

1/4 cup Sun-Dried Tomatoes, julienned

1/4 cup chopped Zucchini

1/4 cup diced Bell Pepper, Red, Green, and Yellow mixed

1/4 cup Artchoke Hearts

1/4 cup Broccoli Floret Tips

1/4 cup Cauliflower Florets

1/4 cup Snow Peas

1/4 cup julienned Carrots

1/4 cup diced Eggplant

1 pound peeled and deveined 40-50 count Louisiana Shrimp

1/4 teaspoon crushed Red Pepper

1 teaspoon Frank Davis Vegetable Seasoning

1/2 cup Chicken Stock, as needed

3 tablespoons Cornstarch mixed with 2 tablespoons Cold Water

3/4 teaspoon Kitchen Bouquet

1/3 cup sliced Green Onions for garnish

3 cups cooked Long-Grain Rice

First put the sausage into water, bring to a boil, then reduce the heat immediately and let the links simmer for 30 minutes. Take a 12-inch skillet, heat the olive oil and margarine mixture, and sauté the onions and mushrooms until they wilt. Then begin adding remaining vegetables. Toss and stir them briskly so that they are thoroughly blended with the onions and mushrooms. Next drop in the shrimp, sprinkle in the crushed red pepper and vegetable seasoning, cover the pan tightly, and cook over a low fire for 4 to 5 minutes (tossing every now and then) until the vegetables are hot and tender-crisp and the shrimp are fully pink.. But do not overcook! If you need a little extra steam to get the mixture going, add a splash of the chicken stock as desired.

Remove sausage from the poaching liquid. Set aside on a platter. Turn up the fire under the liquid to high. Reduce stock to half its original volume (about a pint). Then whisk in the cornstarch and water, stirring to incorporate the mixture. As it comes back to a boil, it will thicken and turn into a gravy. Finish it off with a few drops of Kitchen Bouquet and the green onions.

When it’s time to eat, turn up the fire under the veggies once more, spoon in the rice, and mix everything well (it will look like a vegetable casserole). Then spoon out the blend into a dinner plate, ladle on some sausage gravy, and top with a sausage link or two. Garnish the primavera with additional green onions and accompany it with a beet salad dressed with onions, extra-vitrgin olive oil and balsamic vinegar. A CD playing “Jole Blon” n the background wouldn’t hurt!


Good Cooking, Good Eating and Good Living!!!

Feb 112019

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis.

The Sauce

1 cup plain low fat Yogurt

1/2 cup coarsely chopped fresh Mint

3 tablespoons Lime Juice

Zest of 1 Lemon

The Shrimp

1 can nonstick Cooking Spray

1 pound 16-20 count Louisiana Shrimp, peeled, deveined and butterflied

4 tablespoons toasted Sesame Oil

3 tablespoons Curry Powder, spicy

2 teaspoons Frank Davis Seafood Seasoning

Coarse Ground Black Pepper, to taste

First off, preheat your grill pan over medium-high heat. Make sure it’s well-cleaned and liberally sprayed with nonstick cooking spray so that the shrimp don’t stick to the grating while cooking. Next, make the coating sauce. Whisk together the yogurt, mint , lime juice and lemon zest. When combined, set it aside so the flavors marry.

In a medium-large bowl, toss the shrimp in the sesame oil until they are uniformly covered. Sprinkle on the curry powder and the seafood seasoning. Toss once again to get the shrimp “spicy.” Using tongs, place the shrimp onto the hot metal grate (they may be touching but should not be tightly cramped.)

When all the shrimp are in place, sprinkle with black pepper to taste and grill them, turning only once, until opaque (3 to 4 minutes per side). Serve them with the yogurt sauce right out of the hot pan as an appetizer or on a bed of rice as an entrée. These are so tasty you might want to double the recipe.


Good Cooking, Good Eating and Good Living!!!

Feb 072019

Here is an excellent bread to serve with any meal. Don’t confuse it with Garlic Bread. There are more flavors here than just a hint of garlic.

2 large or 4 small loaves French Bread

8 tablespoons Butter, melted (1 stick)

1 cup Mayonnaise

1 cup shredded Mozzarella cheese

1 cup grated Parmesan cheese

1 teaspoon Garlic Powder

1/4 teaspoon freshly ground Black Pepper

2/3 cup chopped Black Olives

1/2 cup chopped Green Onions

1/4 cup chopped Parsley


Preheat oven to 375℉.

Cut bread in half lengthwise. Coat the bread evenly with the melted butter. Spread the mayonnaise evenly over the butter. Sprinkle the cheeses over the mayonnaise and then sprinkle with garlic powder and black pepper. Top with the olives, then the green onions, next the parsley and finish with paprika. Place the loaves on a sheet pan and bake until the cheese is melted, 10 to 15 minutes. Slice and serve immediately.


Good Cooking, Good Eating and Good Living!!!

Feb 042019

This week, I am sharing 2 recipes for the queen of Cajun cooking, Marcelle Bienvenu. Both of these side dishes are great accompaniments to any meal.

3 cloves of Garlic, crushed

1 cup Olive Oil

2 tablespoons fresh Lemon Juice

2 tablespoons Red Wine Vinegar

1/4 teaspoon Sugar

2 teaspoons Dijon Mustard

Salt and freshly ground Black Pepper to taste

1 small head Cauliflower, broken into florets

3 Carrots, cut crosswise into 1/4-inch slices

1 large Green or Red Bell Pepper, seeded and cut into strips

1/2 pound Green Beans, trimmed and blanched in salted boiling water

1 large Zucchini, cut into strips

1/2 pound Cherry Tomatoes

IN a medium-sized mixing bowl, combine the garlic, oil, lemon juice, vinegar, sugar and Dijon mustard. Whisk to blend, then season with salt and freshly ground black pepper. Put the vegetables into a large shallow container fitted with a lid. Pour in the marinade and toss to coat evenly. Cover with the lid and marinate, tossing the vegetables tow to three times, for at least 24 hours.


Good Cooking, Good Eating and Good Living!!!

Jan 312019

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use ramekins if you don’t have shells to serve them.

6 large Oysters, with the bottom shell cleaned and reserved

1 Egg

1 tablespoon Water

1 teaspoon Marjarom

1/2 cup Instant Potato Flakes

1/2 cup All-Purpose Flour

4 tablespoons Butter

Pat oysters dry with paper towels. Beat the egg and the water together. Add marjoram to potato flakes. Dredge the oysters first in flour, the in the egg wash and finally in the potato flakes. In a nonstick sauté pan, heat the butter until it is sizzling. Quickly add the oysters and brown the on both sides. Remove them from the pan and place the on a paper towel to drain. Transfer them to their shells and serve.


Good Cooking, Good Eating and Good Living.

Jan 282019

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I am sharing two new oyster recipes.

10 to 12 fresh Oysters, with liquor

2 ounces Red Wine Vinegar

2 tablespoons Shallots, minced

1/2 teaspoon Cayenne

1 1/2 teaspoons Orange Juice

1/2 teaspoon fresh Lemon Thyme

16 mixed Vegetables (Banana Peppers, Onions, Cherry Tomatoes and Zucchini)

1/4 cup Butter, melted

Creole Seasoning to taste

1/3 cup Barbecue Sauce, smoky flavored

1/3 cup Orange Marmalade

2 tablespoons Horseradish

Heat Grill.

Place Oysters and liquor in a medium bowl. Lightly pierce each oyster with a fork. Combine the next 5 ingredients and pour over the oysters in the bowl. Refrigerate oysters in mixture for 30 minutes. Skewer vegetables for grilling. It is best to use a separate skewer for each type of vegetable to ensure even cooking of the vegetables. Brush skewered vegetables with melted butter and sprinkle with Creole seasoning. Place on grill. When vegetables are almost done, skewer the oysters lengthwise for grilling.

In a small bowl, stir barbecue sauce, orange marmalade and horseradish. Place skewered oysters in a lightly oiled grill; brush frequently with BBQ sauce mixture and turn often. Grill 8 to 10 minutes or until the oysters are firm when touched. Serve immediately with the vegetables.


Good Cooking, Good Eating and Good Living!!!

Jan 242019

Here is a meatless pasta salad that goes great with anything. It is a great accompaniment to a PoBoy sandwich.

1 pounds Fusilli Pasta

1/2 cup shredded Purple Cabbage

1 cup whole kernel Corn

2 tablespoons Butter

1/2 cup finely chopped Green Onions

1 cup Mayonnaise (more or less to taste)

1 teaspoon Dijon Mustard

1/2 teaspoon dried Basil

Sea Salt and freshly ground Black Pepper to taste

Cook the pasta in boiling water according to the package directions. Drain thoroughly and place in a large mixing bowl. In a skillet, melt the butter snd sauté the corn for 2 to 3 minutes. Add the corn, cabbage and green onions to the pasta. Add the mayonnaise, a little at a time, and toss to coat evenly. Add the mustard, basil, salt and pepper. Toss gently. Served at room temperature or chilled.


Good Cooking, Good Eating and Good Living!!!

Jan 212019

This week, I am sharing a couple of colorful recipes to round out a Mardi Gras celebration.

For the salad:

4 cups chopped Red Cabbage

2 cups chopped Green Cabbage

2 cups chopped Green Bell Peppers

1 cup chopped Yellow Bell Peppers

1 cup chopped Yellow Squash

3/4 cup finely chopped Green Onions, tops and bottoms

1/2 cup chopped Fresh Parsley

3 tablespoons toasted Sesame Seeds

For the Dressing:

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Vegetable Oil

Combine the salad ingredients and refrigerate, covered or sealed in plastic zipper bags, until ready t serve.

Place the vinegar in a blender and add the sugar, seasoning and hot sauce. Blend thoroughly, about 2 minutes, then with the appliance running slowly, add the oil in a thin, steady stream just until it is incorporated. Taste and add salt and pepper if necessary, then refrigerate. When ready to serve, pour the dressing over the salad and toss lightly.


Good Cooking, Good Eating and Good Living!!!

Jan 172019

I found this recipe on Louisiana Kitchen and Culture’s website. Just another way to enjoy the flavors of King Cake.


1 oz. – 30 proof Cinnamon Schnapps
½ oz. each – Amaretto & Pineapple Juice
¾ oz. each – Irish Cream Liqueur & Whole Milk
Colored Bar Sugar* – Purple, Green, and Gold

~ Before getting started, if you do not already keep one there, put cocktail (martini) glasses in the freezer for at least a half-hour. Pour a tiny amount of cinnamon liqueur onto a small plate, just to cover the bottom. Also, pour the sugars onto another small plate. Form a circle with each color making up one-third, or 120 degrees for the mathematically inclined. Your glass will be dipped in this to provide a beautiful Mardi Gras colored ring around your cocktail!
~ Fill a mixing glass one-third with ice, something like a draft beer pint glass works great. Add the ingredients and roll back and forth into another glass to combine. Rolling as opposed to shaking a creamy cocktail like this reduces excessive foaming. It is important to use a lower alcohol cinnamon schnapps, if you use one with a much higher proof than listed, the cream will begin to separate.
~ Dip the rim of your chilled glass first into the liqueur plate, than the sugar plate. Strain the liquid from the mixing glass into the beautifully rimmed, chilled cocktail glass leaving the ice behind.
~ Toss in king cake baby for fun and drink up. But just like with a piece of traditional king cake, don’t eat the baby!

* An amazing variety of colored sugar – as well as margarita salt – is available online as well as at many local bar and restaurant supply outlets.


Good Cooking, Good Eating and Good Living!!!