May 132019

Hw about a couple of drink recipes this week. The first one is non-alcoholic while Thursday will have plenty of alcohol.

16 ounces frozen Blueberries

1/2 cup fresh Lemon Juice

4 cups Water

3 family-sized Tea Bags

3/4 cup Sugar

Bring blueberries and lemon juice to a coil in a large saucepan over medium heat. Cook, stirring occasionally, until berries burst, about 5 minutes. Remove form heat and pour through a fine wire mesh strainer into a bowl, using the back of a spoon to squeeze out the juice. Discard solids. Reserve juice. Wipe saucepan clean. Add water and bring to a boil. Add tea bags and let stand 5 minutes. Remove from heat and discard tea bags. Stir in sugar and reserved blueberry juice. Pour into a pitcher; cover and chill 1 hour. Serve over ice.


Good Cooking, Good Eating and Good Living!!!

May 092019

This is a dish I never at at Masson’s. It does, however, remind me of the Mystere de Paris dessert at LeRuth’s. It was an almond torte topped with whipped cream and homemade chocolate sauce.  It was a very  spectacular looking and tasting dessert.

2 sticks unsalted Butter, softened

1 cup light Brown Sugar

1 Egg

5 tablespoons Flour

1teaspoon Almond Extract

1/2 cup toasted Almonds, chopped fine

1/2 cup Pecans, chopped fine

With an electric mixer in a mixing bowl, cream the butter at medium-high speed until very pale in color. Add the sugar gradually, and keep mixing until there is no grittiness. Add the egg and flour, and blend on medium-low speed. Add almond extract, and mix until it disappears. With a wooden spoon, mix in nuts, and roll into a cylinder. Wrap in aluminum foil and freeze for 3 hours. Slice into discs about 1/2-inch thick to serve.


Good Cooking, Good Eating and Good Living!!!

May 062019

While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront restaurant Masson’s. While they did not make it to the article, I thought I should share them with you this week.

24 medium Shrimp, peeled

1/2 stick (4 tablespoons) Butter

1 medium White Onion, sliced julienne

1 ripe Tomato, peeled, seeded, and cut into eights

1 tablespoon chopped Garlic

1 medium Bell Pepper, sliced julienne

1 teaspoon Green Peppercorns

Salt to taste

Dash of Tabasco

1 1/2 cups cooked Rice or Pasta

Sauté shrimp in the butter until they turn pink. Remove shrimp from pan and set aside. In the same butter, sauté the vegetables until they begin to soften. Add peppercorns, salt and tabasco. Return shrimp to the pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta.


Good Cooking, Good Eating and Good Living!!!

May 032019

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook.

4 tablespoons Olive Oil

1 tablespoon Butter

1/2 Green Onions, sliced

1/4 cup Garlic, minced

Creole Seasoning to taste

1 pound (41-50) Shrimp, peeled and deveined

Cooked Angel Hair Pasta or Rice

Set a skillet over medium-high heat and add olive oil and butter. Heat through. Add green onions, garlic and seasoning, and cook until vegetables wilt, about 4 minutes. Reduce heat to medium-low and add shrimp. Cook until shrimp turn pink, about 5 minutes. Serve shrimp and sauce over angel hair or rice.


Good Cooking, Good Eating and Good Living!!!

Apr 292019

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will feature two shrimp recipes.

3/4 cup Canola Oil

1/4 cup All-Purpose Flour

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Bell Pepper, chopped

2-3 cloves Garlic, minced

2 tablespoons Tomato Paste

1 1/2 teaspoons Creole Seasoning

1 cup Seafood or Chicken Stock, more if needed

1 1/2 pounds 41-50 count Shrimp, peeled and deveined

3/4 cup fresh Parsley, chopped

3/4 cup Green Onions, sliced

Cooked Rice

Heat oil in a large heavy pot or Dutch oven, over medium heat for 2 minutes. Add flour, whisk to combine, reduce heat to medium-low and cook, stirring constantly for 30 to 40 minutes to make a dark roux. Add onion and cook for an additional 10 minutes until onions have a caramelized appearance. Add celery and bell pepper, raise heat to medium, and cook for 10 minutes, stirring often, until vegetables wilt. Add garlic, tomato paste and creole seasoning, stirring to combine. Add stock, bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 10 minutes, stirring occasionally. Add shrimp, bring to a boil, reduce heat to medium-low again, and simmer for 10 minutes, uncovered, stirring occasionally, until shrimp are pink and sauce has thickened slightly. Serve over rice and sprinkle wit parsley and green onions.


Good Cooking, Good Eating and Good Living!!!

Apr 252019

Sometimes you want to make a delicious dessert with out a whole lot of work. Here is a quick dessert you can whip up in under 30 minutes.

2 pints Strawberries

1 cup Sugar

2 cans Biscuits

2/3 cup Water

Quarter and smash strawberries, combine with sugar and water. Cook in a covered saucepan over medium heat until the strawberries are soft, stirring often. Cut biscuits into bite sized pieces and add to berry mixture. Cover saucepan for 10-15 minutes, stirring occasionally. Serve warm topped with whipped creamm.


Good Cooking, Good Eating and Good Living!!!

Apr 222019

It’s that time of year again. Strawberries are in season locally. Time to whip up a couple of recipes for these bright red berries.

2 cups All-purpose Flour

3/4 cup Sugar

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1 Egg

1 Egg White

1/3 cup Butter, mleted

1/3 cup Cranberry-Strawberry Juice

2 teaspoons grated Lemon Rind

1 1/2 cup Strawberries, hulled, coarsely chopped

Preheat oven to 350℉.

Coat 9x5x3-inch nonstick loaf pan with cooking spray. In a large bowl, mix together flour, sugar, baking powder and baking soda. Beat egg and egg white slightly in a small bowl; stir in butter, juice and lemon rind. Add to flour mixture, stirring until well combined. Stir in berries. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if it browns too fast. Remove from pan to wire rack to cool completely.


Good Cooking, Good Eating and Good Living!!!

Apr 182019

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find this recipe. It is almost like BBQ crab claws.

2 sticks Butter, softened

1/4 cup Worcestershire sauce

1 sprin Rosemary

2 tablespoons Garlic, chopped

Pinch of Cayenne Pepper, to taste

1 tablespoon Black Pepper

Juice of half a Lemon

Pinch of Creole Seasoning

2 to 4 dashes Louisiana-style Hot Saice

Pinch of Paprika

1 pound Blue Crab Fingers

1/2 cup Abita Amber beer

Combine all ingredients except crab fingers and beef in a medium pan and cook over medium heat until butter melts and ingredients blend. Add crab fingers and sauté briefly before adding beer. Simmer to reduce for about 10 or 15 minutes.


Good Cooking, Good Eating and Good Living!!!

Apr 152019

How about a couple of recipes featuring beer? I am featuring two recipes this week from the Abita Brew Pub. Of course, the beers featured are from their taps.

3 racks Baby Back Ribs

1/4 cup whole Black Peppercorns

3 ounces Liquid Crab Boil

Salt and Pepper to taste

Abita Purple Haze beer, to cover

Brewmaster’s Rib Sauce, for basting (recipe to follow)

Preheat oven to 350℉.

Combine ribs, peppercorns and crab boil in a baking pan. Cover ribs with Purple Haze beer. Cover with foil and bake for 2 to 3 hours or until tender. Place ribs on a hot grill and baste with Brewmaster’s Sauce until heated through and marked by the grill, about 15 minutes.

Brewmaster’s Rib Sauce

1 cup mixture of Bell Pepper, Onion and Celery, diced

1/2 tablespoon Olive Oil

1 (16 ounce) jar of your favorite Barbecue sauce

1 bottle Abita Golden beer

Sauté bell pepper, onions and celery in olive until tender. Add barbecue sauce and beer. Let simmer uncovered about 30 to 40 minutes to reduce in thickness for basting.


Good Cooking, Good Eating and Good Living!!!

Apr 112019

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the kitchen of Pascal’s Manale. It was an attempt to recreate a dish that a customer had in Chicago. While it did not match that dish, the preparation has caught on. Here is a different spin on Barbecue Shrimp.

2 tablespoons Olive Oil

1 stick Butter

1 tablespoon fresh Parsley, minced

1 tablespoons dried Basil

1/2 teaspoon Salt

4 cloves Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon Black pepper

1 pound Crawfish Tails

Melt the butter in a large skillet over low heat. Add the remaining ingredients, except for the crawfish, and mix well. Sauté, stirring occasionally, for 5 minutes. Add the crawfish and mix well again. Continue to cook and stir 5 minutes longer. Serve over your favorite pasta or rice with French bread on the side.


Good Cooking, Good Eating and Good Living!!!