May 172018

Here is a real quick side dish for any meal. This is especially great for an outdoor meal.

3 cups Dry Pasta

1 package frozen Mixed Vegetables

1/2 cup finely chopped Celery

1 cup Mayonnaise or Sour Cream

Louisiana Hot Sauce, Creole Seasoning, Salt and Pepper, to taste

Cook pasta according to package directions, then drain well and let cool. Do the same with the vegetables. When both are cool, add celery, mayonnaise or sour cream and season to taste with hot sauce, creole seasoning, salt and pepper. If you want to include meat in here, add cooked diced ham, cooked diced chicken or cooked shrimp.


Good Cooking, Good Eating and Good Living!!!

May 142018

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick and easy dishes for a at home meal.

4 boneless, skinless chicken breast

1 tablespoon Butter

1 small Onion, sliced thin

1 small Bell Pepper, cut into strips

Creole Seasoning to taste

Melt butter in a large skillet over medium heat. Add chicken, onion and bell pepper and sauté until golden brown. Check to make sure the chicken is cook through. You may have to move the vegetables around as you cook, to be sure they don’t overcook. Season with Creole seasoning or and other combination of seasonings.


Good Cooking, Good Eating and Good Living!!!

May 102018

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the soft-shell.

8 Softshell Crabs

16 wedges Swiss Cheese

1 egg, beaten

1 teaspoon Thyme

1 teaspoon celery Salt

1 cup Breadcrumbs

1 tablespoon Garlic Chives, thinly sliced

8 ounces Tomato sauce

8 sprigs Parsley

Preheat oven to 350℉.

Clean crabs as needed (see blog post 7/5/2011 for instructions). Place crabs in  cool running water to rinse. Dry crabs, then gently lift up the “apron” on each crab and place a wedge of cheese on each side. Dip each crab into beaten egg then transfer to a plate and season with thyme and celery salt. Place seasoned crab onto breadcrumbs and cover top of crabs with breadcrumbs. Lay them side-by-side in a greased baking dish and sprinkle garlic chives evenly on top. Pour tomato sauce over all. Bake for 40 minutes. Place two crabs on a plate with a sprig of parsley.


Good Cooking, Good Eating and Good Living!!!


May 072018

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these delicacies.

8 Softshell Crabs

3 tablespoons Butter, melted

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Salt

1 teaspoon Granulated Garlic

1 cup Flour

Preheat broiler. Clean soft-shell crabs as necessary(see my post from 7/5/2011 on cleaning soft shells). Combine melted butter, olive oil, lemon juice, salt and granulated garlic together, and dip each crab into this seasoned mixture. Allow excess liquid to drip away. Lightly press crabs into flour. Broil under medium heat for 8 to 10 minutes, turning each crab once and basting with the remaining butter mixture, until crabs are golden brown. Serve with your favorite accompaniments.


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May 032018

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since then, pecans have often found their way on fish dishes. Here is another interpretation.

6 Bass Fillets

2 cups Pecan Halves

1 cup plus 1 tablespoon All-purpose Flour, divided

1 teaspoon Thyme

1 teaspoon Oregano

1 teaspoon Basil

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 large Egg

1 cup Milk

1 stick Butter

Juice from 3 large Lemons

2 cups Seafood or Chicken Stock

1 tablespoon Worcestershire Sauce

1 tablespoon fresh parsley, chopped

Salt to taste

Process the pecans, 1 cup of flour and seasonings in food processor until finely ground. Place in large bowl and set aside. Whisk together the egg and milk; set aside. Melt butter in a large nonstick skillet over medium heat. Dredge fillets in the egg wash, then in pecan mixture, coating both sides. Cook the fillets, over medium heat, for 3 to 4 minutes on each side. Place cooked fillets on individual plates. To the reserved butter in the pan, add remaining 1 tablespoon flour and stir while cooking on a medium-high heat. Add lemon juice, stock, parsley, and Worcestershire sauce, stirring over reduced heat until mixture thickens. Spoon sauce over fillets.


Good Cooking, Good Eating and Good Living!!!

Apr 302018

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the local waters. Of course, you can substitute other species of fish if you don’t have what a recipe requires.

2 pounds Bass Fillets

2 tablespoons Butter

1 cup Onions, chopped

1 tablespoon Garlic, chopped

1/4 cup Bell Pepper, chopped

6 Mushrooms, chopped

2 teaspoons fresh Parsley, minced

1 teaspoon Fresh Thyme, chopped

1 teaspoon fresh Basil, chopped

1 teaspoon fresh Oregano, chopped

1/2 pound (26-30 count) Shrimp, peeled and deveined

1/2 cup Crabmeat, picked thru for shells

1/2 cup Breadcrumbs

1 Egg, slightly beaten

3/4 cup Sour Cream

1/2 cup White Wine

1 tablespoon Lemon Juice

Creole Seasoning to taste

Preheat oven to 400℉.

To prepare stuffing, melt butter in skillet and sauté, over medium heat, onions, garlic, bell pepper, and mushrooms until soft. Add parsley, thyme, basil, and oregano. Fold in shrimp and cook until they start to turn pink. Remove from heat and fold in crabmeat and breadcrumbs. Add beaten egg to mixture. Add lemon juice, wine and sour cream and mix to combine.

Place layer of fillets in an oven-proof pan or glass dish. Top with stuffing mixture. Top stuffing with another layer of fillets. Season with Creole Seasoning and bake for about 25 minutes or until done.


Good Cooking, Good Eating and Good Living!!!

Apr 262018

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the people of New Orleans. Here is his recipe for Crawfish Bisque

4 tablespoons Extra-Virgin Olive Oil

2/3 cups Onion, Celery, Bell Pepper, Garlic and Parsley Mix (found in the frozen food section of your grocery store)

1 cup Portabella Mushrooms, finely diced

1 can Cream of Shrimp Soup

1 pound Crawfish Tails

1/3 cup Heavy Cream

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Frank Davis Seafood Seasoning or Creole Seasoning

6 tablespoons unsalted Butter, cut into pats

1 bunch Green Onions, thinly sliced (for garnish)

2 cups Italian shredded 6-cheese blend

Start off taking a heavy nonstick, high-sided frying pan or Dutch oven and heating the olive oil on high until it just begins to smoke. Then drop in the onion mix and sauté-stirring constantly-until it wilts and begins to soften.

Next, toss in the mushrooms and quickly stir them around in the seasoning mixture. Then stir in the can of undiluted soup, taking care to thoroughly mix all the pan ingredients into it until uniformly blended.

at this point, dropping the crawfish tails along with the heavy cream and stir until all ingredients are completely blended. Immediately reduce the fire to medium-low, and stir bisque continuously to fully blend cream. Sprinkle in the salt, pepper snd the seafood seasoning, and simmer 8 to 10 minutes. Taste for seasoning, and adjust if necessary.


Good Cooking, Good Eating and Good Living!!!


Apr 232018

It’s hard to believe that this past weekend was the first time I boiled crawfish this year.  So with some leftover tails, here are a couple of possible recipes form them.

1 Eggplant, peeled and cut into 1-inch cubes

4 strips of Bacon

1 medium Onion, chopped

3 cloves Garlic, chopped

4 ounces fresh Mushrooms, sliced

1 pound Crawfish Tails

6 Eggs, lightly whisked

1/4 cup Half-and-Half

Creole Seasoning to taste

1/4 cup freshly grated Parmesan cheese

Preheat oven to 350℉.

Add eggplant to a large pot. Add enough water to cover. Boil until tender, about 10 minutes. Drain.

While eggplant is cooking, slice bacon into 1/2-inch pieces and fry in a large skillet until crisp. Remove bacon and drain on paper towel, reserving the bacon fat in the skillet.

Sauté the onion and garlic in the bacon fat until the onions are translucent, about 4 minutes. Add the mushrooms and cook until caramelized. Add the crawfish and cook until heated through. Add the eggplant, bacon egg, milk, Creole seasoning, and half of the Parmesan cheese. Stir gently to combine. Cook over medium-low heat, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.

Remove from heat and sprinkle the remaining cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is golden brown, about 5 minutes. Remove from oven, transfer to a serving platter, and cool for 5 minutes before slicing. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

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.


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.


Good Cooking, Good Eating and Good Living!!!