Apr 192018
 

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however, taste just like a that wonderful dessert.

1 stick Butter

1 cup Brown Sugar, firmly packed

2 tablespoons Corn Syrup

1 loaf French Bread

6 large Eggs

1 1/2 cups Half and Half

1 teaspoon Vanilla

1/4 teaspoon Salt

In a small saucepan over medium heat, melt butter with the sugar and corn syrup. Stir until smooth, about 4 minutes, and pour into a 9×13-inch baking dish sprayed with cooking spray. Cut 6 1-inch slices and arrange bread in baking dish.

In a bowl, whisk eggs, half and half, vanilla, and salt until combined, and pour mixture evenly over bread. Refrigerate, covered overnight.

Preheat oven to 350℉.

Bring bread to room temperature. Bake uncovered until puffed and edges are pale golden, approximately 35-40 minutes. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 162018
 

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes which are tailored for 2 people.

1 tablespoon Butter

4 tablespoons cooked chopped Spinach, squeezed to extract excess liquid

4 large Eggs

1/2 Tomato

2 tablespoons Heavy Cream

1 slice Bacon, cooked and chopped

2 tablespoons Parmesan Cheese, grated

1/2 teaspoon fresh Thyme, chopped

1/4 teaspoon Nutmeg

Creole Seasoning to taste

Heat oven to a low broil and place a rack 10 inches from the heating element.

Grease 2-8 ounce gratin dishes with butter, To each dish, add 2 tablespoons spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish. Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish.

Pour 1 tablespoon heavy cream into each dish and divide the bacon between each dish. Sprinkle each dish with 1 tablespoon Parmesan cheese, 1/4 teaspoon thyme and 1/8 teaspoon nutmeg, creole seasoning to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.

Remove from oven and plate on a paper towel lined plate to prevent the dishes from slipping. Serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 122018
 

I have not found a protein that does not work in a jambalaya. Here is an example with crawfish.

1 medium Onion, chopped

1 medium Green Bell Pepper, chopped

1 Jalapeño Pepper, chopped

2 tablespoons Butter

1 pound (2 1/2 pounds) Crawfish tails, cooked and peeled

1 cup uncooked Rice

1 jar sliced Mushrooms, drained (4 1/2 ounces)

Creole Seasoning to taste

1 cup Beef Stock

1 can Tomato Sauce (8 ounce)

Cook onion, bell pepper and jalapeño pepper in butter over medium-high heat in a large saucepan or Dutch oven, until soft. Stir in crawfish, rice, mushrooms, Creole seasoning, stock and tomato sauce. Bring to a boil. Reduce heat and simmer, covered, 25 to 30 minutes or until the rice is tender and liquid is absorbed.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 092018
 

Easter has just passed, which this year corresponds with my first crawfish boil of the year. So I thought why not add 2 more crawfish recipes to my website this week. So here’s the first.

4 Bell Peppers

2 tablespoons Butter

1 large Onion, diced

2 cloves Garlic, minced

1 cup Crawfish Tails, cooked and peeled

1 tablespoon Creole Seasoning

1/4 cup Sherry

1 cup Cream of Mushroom Soup

1 1/2 cups cooked Rice

4 Green Onions, green part only, finely sliced

2 tablespoons Breadcrumbs

2 tablespoons Parmesan Cheese

Preheat oven to 350℉.

Slice tops off of peppers, about 1/2-inch down, reserving tops. Clean out seeds and white membrane. Place peppers upside down in a colander over a pot of simmering water, removing after 3 minutes, be careful no to over cook.

Allow to cool. Melt butter in a large skillet over medium heat. Add onions and garlic and sauté until soft, stirring occasionally, about 10 minutes. Add crawfish and Creole seasoning. Cook for 10 minutes. Add the sherry and simmer until reduced by half. Remove from heat and stir in mushroom soup until thoroughly mixed. Stir in rice and green onions. Stuff 1/4 of this mixture into each steamed bell pepper. Top with Parmesan cheese and bread crumbs. Place together in a greased 8×8-inch baking dish and bake for about 10 minutes. Place tops back on and bake another 10 minutes. Serve with tops on or on side as a garnish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 052018
 

Here is a punch from the Woodlands Plantation in West Point a la Hatch, La.

1 part (2 ounces) Southern Comfort

2 parts ( 4 ounces) Pineapple Juice

1/2 part ( 1 ounce) Soda Water

Dash (1/4 ounce) Cherry Juice

Squeeze of Lime

Add all ingredients except the lime to c cocktail shaker filled with ice and shake vigorously. Pour into a cocktail glass and add a squeeze of lime.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Apr 022018
 

As the weather starts to warm up, many people will be entertaining. This week, I will share 2 beverages that are great for an afternoon soirée.

1 46-0unce can unsweetened Pineapple Juice, chilled

1 33.8-ounce bottle Club Soda, chilled

1 16-ounce can Cream of Coconut, chilled

1 cup Light Rum (optional)

In a large punch bowl, combine the pineapple juice, club soda, cream of coconut and rum, if using. Stir until blended. Serve over ice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Mar 292018
 

Frank Brigtsen is a funny guy who gets serious when he is in the kitchen. It’s the smallest details that makes each of his dishes great. Mashed potatoes are a simple dish. Here are some of his notes.

Frank uses smaller potatoes for his mashed potatoes. He finds that the smaller potatoes come out sweeter and less starchy. Always use the best cream and butter available. Always cook the potatoes until they are very tender, almost falling apart. Always mash the potatoes while they are still hot and by hand. Always reserve a little of the water used to cook the potatoes to add to the mashed potatoes. This helps keep them light and fluffy.Finally, try and make your mashed potatoes at the last minute, just before dinner is served. This is when they are at their best.

4 pounds small Red Potatoes; preferably “B” size

16 cups Water

2 cups Heavy Whipping Cream

1/2 pound Unsalted Butter

1/4 cup Potato Water (the water in which the potatoes were boiled)

1 tablespoon Salt

1/2 teaspoon ground White Pepper

Wash the potatoes very well and put them in a deep pot with 8 cups of water. Bring to a boil and cook until very tender, about 30 minutes. Drain the water off the potatoes, reserving 1/4 cup of the water.

In asmall pot, add the cream and cook over low heat just until the cream is scalded. Add the butter and cook, stirring occasionally, just until the butter is melted. Remove from the heat and set aside.

In a mixing bowl, add the cooked potatoes, potato water, salt, and white pepper. Mash the potatoes with a heavy duty wire whisk until the potatoes are broken up into small pieces. Add the cream/butter mixture and continue mashing with the whisk until the potatoes have absorbed all the cream. Use a spoon to scrape the bottom and sides of the bowl. Serve Immediately.

Enjoy!!!

Good Cookin, Good Eating and Good Living!!!

Mar 262018
 

If you have not eaten at Brigtsen’s, you don’t know what your are missing. It is a dining experience. Not only are you eating the food of a James Beard award winning chef, you are also being served by the James Beard nominated best service staff. Make that trip to dine uptown soon. You will be glad you did

I found a couple of side dish recipes from Frank’s appearances at the Chef’s Charity for Children that I will be sharing with you this week.

1/4 cup Unseasoned Rice Vinegar

1/4 cup peeled, grated Granny Smith Apples

1 teaspoon granulated White Sugar

1 teaspoon Soy Sauce

1/4 teaspoon Salt

1/8 teaspoon Tabasco Hot Sauce

1 tablespoon Sesame Oil

2 cups very thinly sliced Red Cabbage

2 cups very thinly sliced Napa Cabbage (or Green Cabbage)

1/3 cup peeled, grated Carrots

1/3 cup roasted unsalted Peanuts

1/4 cup julienned Red Onions

1/4 cup julienned Red Bell Pepper

1/4 cup julienned Yellow Bell Pepper

1/3 cup thinly sliced chives (or green onions)

In a mixing bowl, add the vinegar, apple, sugar, soy sauce, salt, and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream, whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for 1 hour, stirring occasionally, before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Mar 252018
 

Planning on having a Mardi Gras party. Here is a great side dish. It contains the traditional Mardi Gras colors: purple (actually the cabbage is red), green and gold.

For the salad

4 cups Red Cabbage, chopped

2 cups Green Cabbage, chopped

2 cups Green Bell Peppers, chopped

1 cup Yellow Bell Peppers, chopped

1 cup Yellow Squash, chopped

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

1/2 cup fresh Parsley, chopped

3 tablespoons Sesame Seeds, toasted

For the dressing

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Canola Oil

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

Place the vinegar in a blender and add the sugar, Creole 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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

Mar 222018
 

Here is a recipe from the great Leah Chase. It is a simple down home recipe that you can find in homes around New Orleans.

3 Pork Chops (8 ounces each)

Salt and Pepper to taste

2 tablespoons Flour

1/2 cup Vegetable Oil

1 cup Water

2 Onions, sliced

1 Green Bell Pepper, cut into long strips

Rub chops with salt and pepper and dredge each chop in flour, coating lightly. heat oil in a large sauté pan over high heat. Place chops in hot oil and brown about 4 minutes per side. Drain out and excess oil. Add water and scrape the bottom of the pan. Turn chops over. Bring to a boil, then lower heat and let cook for 5 minutes. Add onions on top of chops, cover, and cook until onions are just soft, about 10 minutes. Add bell pepper. Season, to taste with more salt and pepper and let simmer for 5 minutes longer.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!