Aug 172017
 

Summertime is the best time for Blueberries. Frank surely knew this when he included this recipe in his book, Making Good Groceries.

1 cup All-Purpose Flour

1/2 cup + 3 tablespoons Granulated Sugar, separated

1 1/2 teaspoon Baking Powder

1 1/4 teaspoon ground Cinnamon

1/4 teaspoon plus dash Salt, separated

1 Egg, beaten

1 cup Milk

2 tablespoons Cornstarch

3 cup fresh Blueberries

4 teaspoons freshly-squeezed Lemon Juice

1 teaspoon Lemon Zest

1/2 cup melted Butter

First, preheat your oven to 350℉. In the meantime, make the cobbler topping by thoroughly stirring together the flour, 3 tablespoons of sugar, baking powder, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Then combine the egg and milk and stir that into the dry ingredients just until the mix is moistened. Now set it aside while you prepare the fruit filling.

Next, to make the fruit mixture, first combine 1/2 cup sugar and the cornstarch in a saucepan. Then add the blueberries, lemon juice, lemon zest, 1 teaspoon cinnamon, and dash salt; stir everything together, and cook it over medium heat, continuing to stir, for 4 to 6 minutes or until thickened.

At this point, pour half of the butter into an 8×8-inch glass baking dish, place the berry mixture on top of the butter, spoon the cobbler topping over the fruit, and drizzle the topping with the remaining butter. all that’s left to do, then, is to slide the dish into the oven and bake for 15 to 20 minutes or until the topping is a crispy golden brown. I suggest that you serve this dessert warm. crowned with ice cream or freshly whipped cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 142017
 

This week, I am remembering Frank Davis. These two blueberry recipes are from his book, Making Good Groceries. This first recipe is an adult ice cream.

2 cups fresh Blueberries

1 1/2 cups Whole Milk

3/4 cup light Karo Syrup

3 tablespoons freshly squeezed Lime Juice

2 tablespoons Triple Sec or other orange-flavored liqueur

All you do is place the blueberries, milk, syrup, and lime juice in a food processor and purée the mixture until totally smooth. Then pour the purée through a fine-mesh strainer and press out all of the juices, discarding the berry skins. At this point, go ahead and add the liqueur to the strained mixture in a small bowl, cover it, and refrigerate it until it is ready to freeze. Then transfer the ice-cold mix to the freezing tub of your ice cream maker and freeze it to the sherbet stage, a little bit softer than ice cream. When you are ready for a special taste of summer, serve up the icy concoction with a heaping dollop of freshly whipped cream.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 102017
 

Honey and chicken, to me, is a natural combination. Honey BBQ chicken is often found at cookouts. Here is an indoor method.

1 cup Honey

1/2 cup Red Wine Vinegar

1/4 cup Olive Oil

1/4 cup Lemon Juice

2 cloves Garlic, minced

1/2 teaspoon dried Oregano

1/2 teaspoon dried Basil

1/2 teaspoon dried Thyme Leaves

2 teaspoons Salt

2 teaspoons Black Pepper

4 boneless, skinless Chicken Breast.

Whisk together honey, vinegar, olive oil, lemon juice, garlic, oregano, basil, thyme, salt, and pepper. Toss the chicken with the mixture and marinate for 4 to 12 hours in the refrigerator.

Preheat oven to 375℉. Drain the marinade from the chicken. Place chicken on baking sheet and cook for 30 to 35 minutes, until golden brown. Baste while cooking.

Enjoy!!!

Good Cooking, Good Eating, and Good Living!!!

Aug 072017
 

Honey is one of the oldest known farmed products. It is also one of the oldest, if not the oldest, sweetner on the planet. Louisiana has a few different varieties of honey from local producers. This week, I will feature a breakfast dish, as well as a chicken dish, using this golden substance

2 7.5 ounce cans refrigerated Biscuit Dough

6 cups Vegetable Oil

2 cup Honey

1/4 cup granulated Sugar

2 tablespoons ground Cinnamon

Divide the biscuit dough and roll into 20 bite-sized balls. In a large heavy pot or deep fryer, heat oil to 320℉. While the oil is heating, place the honey in a small saucepan set on low heat until melted, about 2 to 3 minutes.

In batches, fry the biscuits in the oil until golden brown on all sides, about 2 minutes per side. Mix the sugar and cinnamon in a bowl and set aside. Remove doughnuts to cooling rack or paper towel and pat dry.

Dip each into the hot honey, coating evenly, and remove to cooling rack. Immediately sprinkle with the cinnamon sugar mixture and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Aug 032017
 

Pancakes was a Saturday morning tradition at my house. Almost every Saturday, my father or mother would cook pancakes. Here is Houmas Houses spin on my childhood favorite.

Steen’s Cane Syrup and Pecan Butter

1/2 cup softened Butter

1/3 cup Steen’s Cane Syrup

2 tablespoons Pecans, chopped

Blend ingredients well with a wire whisk and allow to sit at room temperature, away from the heat, until pancakes are cooked.

Buttermilk Pancakes

1 3/4 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 1/2 cups Buttermilk

3 Eggs

2 tablespoons Vegetable Oil

1 tablespoon Steen’s Cane Syrup

Place the dry ingredients in a mixing bowl and whisk slightly to combine. Into the bowl, add buttermilk, eggs, vegetable oil, and cane syrup. Whisk these wet ingredients into the flour mixture, just until the batter is smooth. Spread 2 tablespoons of vegetable Oil into a cast-iron skillet or a flat nonstick electric griddle, over medium-high heat. Pour batter, 1/4 cup at a time, onto the hot griddle. When the batter bubbles on top, turn and cook the second side until golden brown. Remove and spread a small amount of the cane syrup and pecan butter on top of each pancake, and then stack three high, with a dollop of butter on top.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 312017
 

As some of you may know, I have been writing a food column for my local paper. Today, I am planning out my columns for the month of September. I though about doing a series on the restaurants from the Plantations. This week, I will feature two breakfast recipes from Houmas House Plantation,

I will never forget the first time I heard about alcohol in biscuits. A friend’s father used to make beer biscuits that she loved. One day, she asked why was he drinking beer so early in the morning. He said he was using it to make the biscuits that she loved so much. She did not believe him until she sat and watched his prepare his biscuit dough. They were very good biscuits.

Here is a twist on those beer biscuits, using the ingredients to make a Mimosa, Champagne and Orange Juice.

2 cups Flour

4 teaspoons Baking Powder

1 teaspoon Salt

Zest of 1 Orange

2 tablespoons Shortening

1/2 cup Champagne

1/2 cup Orange Juice

Preheat oven to 350℉.

In a mixing bowl, combine flour, baking powder, salt, and orange zest. Work shortening into the flour mixture with the tips of you fingers. You want to get a mixture where the flour surrounding little pieces of the shortening. The mixture should not form into a paste but should be somewhat dry. Add the champagne and orange juice gradually, mixing with a butter knife or wooden spoon to form a soft dough ball. Roll dough lightly on a floured board to 1/2-inch thickness. Cut shape with a biscuit cutter and place on a greased baking pan. Bake for 12 to 15 minutes. Remove from oven and serve warm.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 272017
 

Here is a refreshing dessert for these hot summer days.

1 cup Pineapple Sage Leaves, loosely packed

5 cups Watermelon, seedless and coarsely chopped

1/3 to 1/2 cup Sugar or to taste

2 teaspoons Lime Juice

Combine all ingredients in a blender or food processor and whirl until smooth. Chill in refrigerator for 1 hour or more. Freeze in an ice cream or sorbet maker until slushy-firm.

If not using an ice cream maker, place mixture in a steel bowl in freezer and stir with a whisk every 5 minutes for 30 to 40 minutes. When mixture is slushy, leave in freezer for another 2 to 3 hours, to desired consistency.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 242017
 

The fruit that comes to mind when I think of summer is Watermelon. This week, two recipes to show that there are other ways to eat watermelon other than just cold from the rind.

Gazpacho is a cold soup. This is a very refreshing version.

8 cups seedless Watermelon chunks

2 Cucumbers, peeled, seeded and cut into chunks

1 small Onion, chopped

1 12-ounce jar Roasted Red Peppers, drained

1 cup Tomatoes, chopped

1/2 cup Cranberry Cocktail Juice

3 tablespoons Olive Oil

1/4 cup Raspberry Vinegar

Salt to taste

A generous dash Louisiana Hot Sauce

Place all ingredients in a food processor, pulse until almost puréed or to desired consistency. Add more cranberry juice to thin, if needed.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 202017
 

This recipe is from John’s book “Best Big Easy”. Here is the introduction to the recipe.

“Sometimes great marriages happen in the kitchen. Such was the case when we introduced my egg salad to my wife’s potato salad. A match made in heaven!”

3 pounds Yukon Gold Potatoes

8 Eggs

1 1/4 cup Mayonnaise

1/4 cup White Wine Vinegar

1/4 cup Sweet Pickle Relish

2 tablespoons Creole Mustard

1 Onion, minced

1 stalk Celery, minced

3 Green Onions, chopped

1 clove Garlic, minced

Salt and Pepper

Put the potatoes in a large heavy-bottomed pot and add salted water to cover by two inches. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain and cool. When the potatoes are cool enough to handle, use a small knife to remove the skin. Roughly chop the potatoes into large chunks.

While the potatoes are cooking, put the eggs in a saucepan, cover with water, and bring to a boil over high heat. Cover the pan and immediately remove from the heat. Let the eggs sit in the hot water for 5-7 minutes. Place the pot in the sink under the faucet and let cold water run until the eggs have cooled enough to handle. Peel and roughly chop the eggs.

For the dressing, whisk together the mayonnaise, vinegar, relish, and mustard in a small bowl until well combined. Add the onions, celery, green onions, and garlic and stir well.

Combine the potatoes and eggs in a large serving bowl. Add the dressing and toss to combine. Season with salt and pepper and refrigerate until ready to serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jul 172017
 

The hot summer months are at it’s midpoint. Many people are having cookouts. Looking over my recipes, I see that I have not featured a staple of cookouts, Potato Salad. So this week, I will share two, one warm and one cold.

The best potatoes for potato salad are Yukon Gold. They have a creaminess that is not found in other potatoes. Yukon Golds are also best for mashed potatoes. But if you cannot find them, Russets will work as well.

4 pounds Yukon Gold Potatoes

1 tablespoon plus 2 teaspoons Kosher Salt

1/2 cup Cane Vinegar or White Wine Vinegar

1 tablespoon Sugar

1 pound Andouille Sausage, cut in a 1-inch dice

2 small Onions, diced

2 cup Beef Stock

1/2 cup Fresh Parsley, chopped

Peel potatoes, and place in a large pot with enough cold water to cover by a couple of inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a simmer. Cook until tender, about 20 minutes.

While potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons of salt in a small saucepan and place over moderate heat until the sugar is dissolved.

Drain the potatoes. Using gloves or paper towels to protect your hands, cut the potatoes into large chunks. Drizzle with the hot vinegar mixture, gently stir, and set aside.

Cook Andouille in a large skillet over moderately low heat, stirring frequently, until browned and crispy. Remove its a slotted spoon, and transfer to a plate lined with paper towels. Drain excess fat from the skillet, leaving a thin coating on the bottom. Add onions and sauté until translucent but not browned.Add stock and bring to a boil over high heat. Reduce heat, and simmer until reduced by half, about 20 minutes. Pour over reserved warm potato mixture and sprinkle with cooked Andouille and parsley. Gently stir and serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!