Oct 122017

Since today is National Gumbo Day, here is a different spin on gumbo from Frank Davis

2 tablespoons Extra-Virgin Olive Oil

2 cups Onion, diced

1 cup Celery, diced

6 to 8 cloves Garlic, chopped

2 16-ounce cans Diced Tomatoes

1 6-ounce can Tomato Purée

6 cups Seafood or Chicken Stock

1/2 cup Dry White Wine

2 Bay Leaves

1 teaspoon Red Pepper Flakes

2 teaspoon Salt

2 teaspoons Italian Seasoning

2 pounds (41-50 count) Shrimp, peeled and deveined

1 pound Crawfish Tails

1 pound Crabmeat, picked thru fro shells

1 pound Catfish Pieces

1 pound Broad Egg Noodles, cooked al dente

3 tablespoons Corn Starch, dissolved in 1/2 cup Seafood or Chicken Stock

2/3 cup Green Onions, thinly sliced

1/4 cup Parsley, minced

3/4 cup Parmesan Cheese, grated

In a 6-quart Dutch oven or gumbo pot, sauté onions, celery and garlic in the olive oil over a medium-high fire until the vegetables soften, about 8 minutes. Without reducing the heat, stir in the canned tomatoes and the tomato purée and cook until the mixture is thoroughly blended. To get the tomatoes to impart a light and delicate flavor, chop them into small pieces as they cook.

Add the stock, wine and bay leaves. Season with salt, pepper and Italian Seasoning. Reduce the flame to low, cover the pot tightly, and simmer for about 20 minutes to get the ingredients to fully marry.

When the flavors have combined, toss the raw shrimp, crawfish tails, crabmeat and the catfish pieces along with the egg noodles, and stir the entire pot once again.

The seafoods and noodles will be ready in just a matter of minutes, so take care not to overcook – about 5 minutes should be all it takes.

Just before you plan to serve the gumbo, increase the heat oven again to high and str in the cornstarch mixture a little at a time. When the sauce thickens slightly and glazes the pasta as well as the seafoods, the dish is ready to serve.

Sprinkle the green onions, parsley and Parmesan Cheese, and fold everything together once more.


Good Cooking, Good Eating and Good Living!!!

Oct 092017

How about another great Tailgating recipe? No sandwich says Creole-Italian like a Muffuletta. Here is a twist on that classic salad.

3 pounds Ground Beef

Creole Seasoning to taste

12 “Slider” Mini Buns, I prefer King’s Hawaiian

12 slices Provolone Cheese, cut in half

Prepared Olive Salad mix, bottled or homemade

Prepare a grill for indirect cooking.

In a medium bowl, season ground beef with Creole Seasoning. Form into 12 small patties. Grill to doneness, turning once on each side, 4 minutes per side for medium.

Slice and grill Buns. On bottom half of each bun, place a little olive salad, top with burger, followed by 2 small slices of provolone cheese, more olive salad and then the top half of bun.


Good Cooking, Good Eating and Good Living!!!


Oct 052017

This is a delicious dessert. It combines all the great dessert ingredients: cake mix, cream cheese, powdered sugar and chocolate chips.

1 (18.25ounce) box Yellow Cake Mix

1/2 cup Butter, melted

1 large Egg

1 tablespoon Water

1 (8 ounce) package Cream Cheese

1 (16 ounce) box Confectioner’s Sugar

2 Egg Whites

1 teaspoon Vanilla

1 cup Semisweet Chocolate Chips

Preheat oven to 350℉.Lightly grease a 13×9-inch baking dish.

In a large bowl, combine cake mix, butter, egg and water. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan.

In another large bowl, combine cream cheese, sugar, egg whites and vanilla. Beat at medium speed with an electric mixer until smooth. Stir int he chocolate chips. Spread over batter in pan. Bake 40 to 50 minutes or until the top is golden brown. Let cool to room temperature, and cut into small squares.


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

Oct 022017

Football season is in full swing. Many people get together to watch their favorite teams. This week, I am featuring a slider and a dessert great for gameday.

24 miniature Kings Hawaiian Rolls

1/3 cup Dijun Mustard

1/2 pound thinly sliced ham, cut into small pieces

2 cups shredded Jarlsberg or Swiss cheese

1/4 cup Butter, melted

2 tablespoons Onions, minced

1 tablespoon Poppy Seed

Hot Sauce ot taste

Preheat oven to 350℉. Line a large baking sheet with foil.

Split rolls in half, and place bottom halves on baking sheet. Spread each bottom of roll with mustard, and top with ham and cheese. Add tops of rolls and arrange filled rolls close together on the baking sheet.

In a small bowl, combine butter, onions, poppy seeds and hot sauce, and drizzle mixture evenly over rolls. Cover with foil, and bake 12 to 15 minutes or until the cheese is melted. Remove foil, and bake 2 minutes longer. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Sep 282017

You can easily change the flavor of pesto by changing the herb that you use or the nuts. You can even change both as this recipe shows. This pesto is great as a marinade for meat or drizzled over meat after cooking.

1 cup fresh Rosemary, stripped from stems

2 or 3 cloves Garlic

1 tablespoon fresh Orange Zest

1/3 cup toasted Walnuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place rosemary, garlic, zest and walnuts into a food processor and pulse to chop coarsely. With the machine running, slowly stream the olive oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine. Add salt and pepper to taste.


Good Cooking, Good Eating and Good Living!!!

Sep 252017

This week, I am featuring a classic Italian sauce, Pesto. Pesto has many different variations and uses. If you have ever had pesto, more than likely you had Basil Pesto.

2 cups fresh Sweet Basil, rinsed and dried, large stems removed

2 or 3 cloves Garlic

1/4 cup toasted Pine Nuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place basil, garlic and nuts into a food processor or blender and pulse to chop coarsely. With the machine running, slowly add oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine thoroughly. Add salt and pepper to taste.

One of my favorite uses it to spoon some pesto into an Alfredo sauce to create a herbal sauce.


Good Cooking, Good Eating and Good Living!!!

Sep 212017

Ok, this may be a stretch on being a plantation. This house was formally part of the Indigo Plantation. It has housed a few different things, including the restaurant Indigo, which this recipe comes from.


1/2 cup unsalted Butter, softened

1 1/2 cups Dark Brown Sugar

1 1/2 teaspoons Vanilla

3 Eggs

3 squares Unsweetened Chocolate, melted

3/4 cup strong Coffee with Chicory

1 2/3 cups Cake Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/4 cup Cocoa Powder


1 cup unsalted Butter

1 Egg Yolk

6 squares Semi-Sweet Chocolate, melted

1 tablespoon Vanilla

1 cup strong Coffee reduced to 2 ounces (1/8 cup)

1 1/4 cups Powdered Sugar

To make the cake, preheat oven to 350℉. Grease and flour two 9-inch cake pans. Cream butter and sugar until smooth. Add the vanilla and beat in the eggs, one at a time. Beat in the chocolate, then slowly beat in the coffee. Combine the flour, soda, salt and cocoa and beat in, a third a time, until mixed. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove from oven and place on cake racks to cool.

To make the frosting, cream the butter until it is fluffy. Beat in the egg yolk, then the chocolate and stir in the vanilla and coffee. Slowly beat in the powdered sugar until the frosting is smooth and creamy. Spread between the layers of the cooled cake, then over the top and sides.


Good Coking, Good Eating and Good Living!!!

Sep 182017

This week, I will feature two recipes from the plantations that surround New Orleans. The first one is located down Highway 23 in West Point a la Hache. The key component in this dish is the Southern Comfort. The picture of the Woodland Plantation is on the label of the bottle.

1 tablespoon Butter

1/2 pound lump Crabmeat, picked thru for shells

1 teaspoon Garlic, minced

2 tablespoons Green Onions, minced

2 tablespoons Clarified Butter or Salad Oil

2 tablespoons freshly ground Black Pepper

1 cup Southern Comfort

3 cups Heavy Cream

1 cup Veal Demi-Glace or Beef or Chicken Stock

1/2 teaspoon Salt

8 12-ounce Double-Cut Pork Chops

Salt and Pepper to taste

1/4 cup Vegetable Oil

To make the stuffing, melt the tablespoon of butter in a small skillet over medium heat. Add the crabmeat, garlic and green onions and sauté for 5 minutes. Remove from the heat and set aside.

To make the sauce, heat the clarified butter or salad oil in a heavy pot over medium heat. Add the pepper and cook one minute. Add the Southern Comfort and flame, then cook until reduced by 1/2. Add the cream and continue to cook until the sauce is reduced to a fairly thick consistency, similar to heavy eggnog. Add the glace or stock, reduce the heat to low, and simmer for 5 more minutes. Strain into a clean container and keep warm until ready to serve.

Preheat oven to 375℉. Cut a pocket into each pork chop at the center from the outside to the bone. Stuff each chop with 2 tablespoons of the crabmeat mixture. Season with salt and pepper. Place the oil in an oven-proof skillet over high heat, and when the oil is hot, sear the chops until golden brown on all sides. Bake until cooked through, about 15 to 18 minutes. Serve with the warm sauce.


Good Cooking, Good Eating and Good Living!!!

Sep 142017

Here is a great vegetarian dish that is equally at home at a tailgate as it is at a home meal. This quick dish is a great replacement for a lettuce salad.

2 (6oz) boxes of Wild and Long Grain Rice Mixture, cooked according to directions and cooled to room temperature.

1/2 pound fresh White Button Mushrooms, sliced

1 cup Robusto Italian Dressing

1/4 cup Green Bell Peppers, chopped

1/4 cup Red Bell Peppers, chopped

1/4 cup Celery, chopped

1/2 cup Green Onions, chopped

3 tablespoons fresh Parsley, chopped

Salt and Black Pepper to taste

Combine all ingredients in a large bowl and toss to mix. Cover and refrigerate for at least 3 hours before serving.


Good Cooking, Good Eating and Good Living!!!


Sep 112017

Football season is here. Time to start tailgating. The only thing you need when planning a tailgating menu is your imagination. This week, I will be showcasing 2 side dishes that are at home at a tailgate.

1 1/2 pounds boiled Shrimp, peeled and deveined

2 ripe medium Avocados, peeled and cubed

1/4 cup fresh Lime Juice

3 cups Ripe Tomatoes, coarsely chopped (about 1 1/2 pounds)

1 1/2 cup Green Onions, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon Garlic, chopped

1 tablespoon Pickled Jalapeños

Pinch of Ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon freshly ground Black pepper

1/2 teaspoon Hot Sauce

Coarsely chop the shrimp and set aside. Combine the avocados with the lime juice and toss gently to coat. Set aside. Combine the shrimp, tomatoes, green onions, cliantro, garlic, jalapeños, cumin, salt, black pepper and hot sauce in a large bowl and toss to mix. Add the avocados and mix gently. Chill for at least 2 hours before serving with tortilla chips.


Good Cooking, Good eating and Good Living!!!