Jun 192017

Peaches are a wonderful summer ingredient. Although you can use frozen peaches, fresh peaches are especially good this time of year. However, frozen peaches will work will in both recipes.

This recipe is great for hot summer afternoons. This chilled soup is very refreshing. It is also very easy to make.

1 1/4 pounds Peaches, peeled, pitted and sliced

1 cup plain Yogurt

1 cup Orange Juice

1 teaspoon Lemon Juice

1 tablespoon Sugar

1 teaspoon Almond Extract

Place all ingredients in the bowl of a food processor or blender, and process until smooth. Cover and chill for at least 4 hours before serving.


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Jun 152017

This is as classic as it gets. This simply prepared dish is habit forming.

12 large Soft-Shell Crabs

4 cups All-Purpose Flour

2 cups Clarified Butter

2 cups Meuniére Sauce

4 Lemons cut into wedges for garnish

1/4 cup Fresh Parsley, chopped, for garnish

Clean the crabs. Dredge the cleaned crabs in flour and shake off the excess. Add the clarified butter to a large sauté pan set over high heat. Sauté crabs for 4 minutes per side or until golden brown.

Meuniére Sauce

1 pound Salted Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

Melt the butter in a medium saucepan over medium heat, whisking constantly for 8 to 10 minutes until the milk fats begin to brown and the liquid becomes a deep golden color. Remove the pan from the heat and continue to whisk slowly, add the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

Arrange 2 crabs each on 6 dinner plates and drizzle with Meuniére Sauce. Garnish with chopped parsley and lemon wedges. Serve at once.



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Jun 122017

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using this prize of the season.


2 tablespoons freshly squeezed Lemon Juice

2 tablespoons White Wine

1 tablespoon Worcestershire Sauce

8 drops of Tabasco

4 large Soft-Shell Crabs

Salt and fresh ground Black Pepper to taste

Combine the marinade ingredients and pour over the soft-shell crabs. Marinade for 5 minutes, turning the crabs in the liquid. Season with Salt and pepper.

1/3 cup Pure Olive Oil

1/4 cup All-Purpose Flour

Heat the olive oil in a large skillet. Dust the crabs with flour and brown on all sides, then set skillet in a preheated 400℉ oven until the crabs are firm to the touch, about 5 to 7 minutes. While the crabs are in the oven, prepare the sauce.

1 tablespoon Pure Olive Oil

1 tablespoon White Onion, chopped

1 teaspoon Garlic, minced

2 Roma Tomatoes, chopped

1/3 cup White Wine

1 cup Seafood Stock

1 cup Mushrooms, sliced

Juice of 1 Lemon

1/4 teaspoon Tabasco

1 tablespoon Capers

1/2 teaspoon Salt

4 tablespoons unsalted Butter

1/4 cup Fresh Basil, chopped

In a separate pan, heat 1 tablespoon of the olive oil and sauté the onion and garlic until golden, then stir in the tomatoes. Add white wine and let it reduce, then add the seafood stock and all remaining ingredients. Heat thoroughly. Place a soft-shell crab on each plate and spoon the sauce over the top.



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Jun 082017

Here is a great summertime breakfast. You can also use frozen blueberries to enjoy this dish year round.

2 Eggs

2 cups Buttermilk

2 cups Flour

1 tablespoon Sugar

1 tablespoon Baking Soda

1 teaspoon Salt

6 tablespoons Melted butter

1 cup Fresh Blueberries

Preheat griddle to medium.

Beat Eggs until light and fluffy. Add milk.

Sift together flour, sugar, baking soda, and salt. Add to egg-milk mixture; beat until smooth with an electric mixer.Stir in butter and fold in blueberries.

Oil griddle. Pour or scoop batter onto the griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


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Jun 062017

Summer is here and it’s the best time for fresh berries. So this week, I will feature two berry dishes. The first one features blackberries. I remember picking blackberries at my grandmother’s house. She has one bush but it always produced a great bunch of berries.

4 tablespoons Melted Butter

1 cup Milk

2 large Eggs, well beaten

3 1/2 cups Sugar divided

2 teaspoons Vanilla

3 1/2 cups All-Purpose Flour

3 teaspoons Baking Powder

4 cups Bottled Water

1 1/2 quarts Blackberries

Whipped Cream or Vanilla Ice cream for serving

In a medium mixing bowl, whisk together melted butter, milk, eggs, 1 cup Sugar, and vanilla. In a separate bowl, combine flour and baking powder. Add dry ingredients to the liquid ingredients and stir, but do not over mix.

When dumpling batter is ready, combine water, 2 1/2 cups sugar, and blackberries in a large skillet. Cook fruit over a medium heat until mixture thickens. Drop dumpling batter by heaping teaspoons into the blackberry sauce mixture in skillet. Cover and cook until the dumplings rise.

Test them with a fork to see if they are done. When a fork inserted into dumpling comes out clean, remove them from the skillet and continue with the remaining batter.

Serve warm right out of the skillet with the blackberry mixture. Top each dish with whip cream or ice cream.


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Jun 012017

Here is Kevin’s take on the classic Brunch dish. He uses a choice of beef or pork instead of the traditional veal.

8 (4 ounce) pieces of Pork or Beef cutlets, sliced to 1/4 inch thickness

1 cup All-Purpose Flour

4 tablespoons Creole Seasoning

2 tablespoons Vegetable Oil

For the Gravy

1/4 cup Onion, chopped

1/4 cup Celery, chopped

1/3 Green Bell Pepper, chopped

1/2 cup Tomato, diced

4 cloves Garlic, peeled and minced

1/4 cup Vegetable Oil

1/4 cup All-Purpose Flour

2 tablespoons Red Wine

2 teaspoons Worcestershire Sauce

1/4 teaspoon Cayenne

2 Bay Leaves

2 1/2 cups Beef Borth

Kosher Salt and Pepper, to taste

1 cup Stone-Ground Grits, cooked according to the package directions

Italian Parsley


Rinse cutlets, pat dry, and chill in the refrigerator for about 20 minutes. Chilled cutlets fry better.

In a separate bow;, combine flour and seasoning. Dredge cutlets on both sides with the flour. season all cutlets thoroughly. Set aside.

In a large skillet over medium-high heat, bring oil to temperature. Evenly space cutlets in the pan and cook until thoroughly browed, about 4 minutes on each side. Remove and set aside.


Add onion to the skillet and sauté until translucent, about 5 minutes. Add celery and bell pepper and continue to cook until tender, about 5 minutes. Add tomato and cook for 1 minute. Add garlic and cook until you smell the aroma, about 1 minute. Transfer vegetables from pan and set aside.

Using the same pan, make a roux gravy using the oil and flour. Heat oil and slowly add flour until the consistency is that of wet sand. Continue to stir and cook until roux is a dark brown.

Add wine, Worcestershire, cayenne, bay leaves, and broth. Stir. Add vegetables and stir again. Add cutlets , cover, and reduce heat to a smiler. Continue to simmer for about 30 minutes or until the grillades are fork tender. Season with salt and pepper. Serve over grits and sprinkle with parsley.


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May 292017

Since 1980, the New Orleans School of Cooking has been teaching locals and tourist the finer points of Creole cooking. Led by Kevin Belton, the school is a great place to learn to cook. Kevin recently published a new cookbook, Kevin Bolton’s Big Flavors of New Orleans. This week, I will share two recipes from it.

4 tablespoons Butter

3/4 cup Onion, chopped

4 cloves Garlic, roughly chopped

2 whole Bay Leaves

3/4 teaspoon Cayenne Pepper

2 teaspoons Creole Seasoning

1 teaspoon freshly ground Black Pepper

4 cups Seafood Broth, divided

5 ears fresh corn, kernels removed from cobs

3 tablespoons All-Purpose Flour

1/2 cup Milk

1/2 cup Half-and-Half

18 ounces Lump Crabmeat, fresh picked from shell

1/4 cup Green Onions, chopped

Kosher Salt and Pepper, to taste

In a large heavy bottom stockpot, heat butter over medium heat until bubbling but not browned. Add onions and cook until translucent, about 5-7 minutes. Add garlic, bay leaves, cayenne, Creole seasoning and pepper. Sauté until you smell the garlic cooking, about 1-2 minutes. Stir continuously. Slowly and 3 3/4 cups broth. Bring to a boil and add corn. Reduce heat and simmer for 15 minutes.

Dissolve the flour in the remaining broth, stirring thoroughly to remove all lumps of flour. Add to the milk and mix thoroughly. Place in a blender, combine with half-and-half, and blend for about 30 seconds, until smooth.

Bring the soup heat back to medium and add the milk/flour combination slowly into the simmering soup and stir continuously until the soup begins to noticeably thicken, about 2-3 minutes. Lower heat to an easy simmer, stir in crabmeat and cook until warmed, about 3 minutes. Garnish with green onions and season with salt and pepper.


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May 252017

Here is a flavor of ice pop that I’ll bet you did not have growing up.

1/2 cup plus 2 tablespoons Sugar

4 cups sliced peeled ripe peaches (about 4 medium) or 16 ounces frozen sliced peaches, thawed

3/4 cup Half-and-Half

2 teaspoons Vanilla Extract

1 1/2 teaspoons Orange Liqueur (Optional)

Place sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl, and chill.

Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients.

Divide among molds. Freeze 30 minutes, insert wooden or plastic sticks, and freeze until solid, about 12 hours. Dip bottoms of molds into hot water for 20 to 30 seconds to loosen pops.


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May 222017

To continue on last weeks theme, here are two hot weather recipes. Both of them are upgrades on a old time summer treat, Ice Pops. You can find the molds in most grocery stores.

1 cup Mint Leaves

3/4 cup Fresh Lime Juice

3/4 cup Superfine Granulated Sugar

Purée all ingredients and 1 1/3 cups of water in a blender until smooth. Skim and foam before pouring into 8 (1/3 cup) ice pop molds. Freeze 30 minutes, insert wooden or plastic sticks, and freeze until solid, about 12 hours. Dip bottoms of molds in hot water for 20 to 30 seconds to loosen pops.


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May 182017

Here is a great dish that can be served as an appetizer as well as a salad.

1/2 cup Cucumber, diced

1/2 cup Celery, diced

1/4 cup Onion, diced

1/4 cup green Bell Pepper, diced

1/2 teaspoon Garlic, minced

1/2 cup Cottage Cheese

1/4 cup Parmesan Cheese, grated

2 Hard-Boiled Eggs, diced

1/2 teaspoon Salt

Black pepper to taste

2 tablespoons Italian Dressing

1/2 teaspoon Fresh Basil, chopped

6 Creole Tomatoes, chilled

In a large mixing bowl, combine all ingredients except tomatoes. Mix well, cover and refrigerate at least 2 hours. Cut 3/4-inch off the top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix with well chilled vegetable mixture. When tomatoes are well drained, stuff each with an equal amount of vegetable mixture. Serve on top of your favorite lettuce.


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