Mar 122018

Matt Murphy was the chef of the now closed Irish House. With St. Patrick’s Day approaching, I thought it would be appropriate to share two Irish dishes.

2 cups All-Purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Nutmeg

2 teaspoons Powdered Sugar

1 stick Butter, divided

1 cup Raisins

1 cup Buttermilk

Preheat oven to 375℉. Butter and flour a baking sheet and set aside.

Sift together flour, baking powder, salt, nutmeg, and powdered sugar in a large bowl. Cut butter into flour mixture until the consistency is flaky. Stir in raisins and buttermilk and form into a ball. The dough will be soft.

Place on prepared baking sheet, and cut an X in the top of the loaf with a sharp knife. Bake for 40 minutes or until tester comes out clean.


Good Cooking, Good Eating and Good Living!!!

Mar 082018

Here is a twist on a New Orleans favorite Dirty Rice or Rice Dressing. The eggplant adds another layer of flavor to this traditional dish.

1 large Eggplant, peeled and diced

1 teaspoon Salt

2 tablespoons Vegetable Oil

1 cup Onions, chopped

1/2 cup Bell Pepper, chopped

1 pound Ground Beef

4 cups cooked Long-Grain Rice, kept warm

1/4 cup Chicken Broth

1/3 cup fresh Parsley, chopped

Creole Seasoning to taste

Put eggplant in a bowl of water and add salt. Let stand for about 15 minutes, then drain, rinse with cool water and pat dry on paper towels.

In a large heavy pot, heat oil over medium heat. Add eggplant, stirring often, and cook for about 10 minutes or until softened. Add onions and bell peppers and cook for about 5 minutes, stirring often. Add ground beef and cook, stirring occasionally, until the beef is brown and no longer pink. Cover pot, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat, add rice, and stir to mix. Add chicken broth if the mixture becomes dry. Season with Creole seasoning and serve warm.


Good Cooking, Good Eating and Good Living!!!

Mar 052018

Louisiana is the third largest producer of rice in the US. It is a staple for every pantry. This week, I am sharing two rice based dishes.

3 cups cooked Long-grain White Rice, cooled

1/2 cup Celery, finely chopped

2 tablespoons fresh Parsley, finely chopped

1/2 cup Green Onions, finely chopped

1/4 cup Pecan Oil

1/4 cup Pimento-stuffed Green Olives, sliced

1 tablespoon Apple Cider Vinegar

1 tablespoon Creole Mustard

Salt, Pepper and Hot Sauce to taste

Toss all ingredients in a medium bowl, and refrigerate. Remove and let come to room temperature before serving.


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Mar 012018

Drago’s is known as the creator of Chargrilled Oysters. However, long before this creation, oysters have always been featured prominently on its menu. Here is a pasta dish featuring oysters.

1 gallon Oysters (approximately 120-130 oysters)

1 1/2 cups whole Garlic, peeled

1 1/2 cups Parsley, cleaned and trimmed

2 1/2 cups Olive Oil Blend (75% Canola and 25% Olive Oil)

1 64 ounce jar your favorite Alfredo Sauce

2 pounds Angel Hair Pasta, cooked

Salt to taste

Parboil the oysters in a large stockpot in their own water until they start to curl on the ends. You do not want to overcook the oysters. Drain and discard oyster water. Then move on to making a Bordelaise sauce by blending the garlic in a processor for 20 to 25 seconds until finely chopped. Then blend parsley in the processor for 20 to 25 seconds until finely chopped. Combine garlic and oil together in a microwave-safe bowl and microwave on high for 3 minutes. Add parsley to bowl with garlic and olive oil. Mix all 3 ingredients well; this completes the Bordelaise. Warm the Alfredo sauce and add the Bordelaise sauce and oysters. Serve over cooked pasta.


Good Cooking, Good Eating and Good Living!!!

Feb 262018

Since oysters are really good right now, how about 2 more oyster recipes? These recipes are from restaurants who know a few things about oysters; Acme & Drago’s.

1 bunch Leeks, sliced and rinsed thoroughly

12 ounces freshly shucked Oysters, with liquid

6 tablespoons unsalted Butter

1 medium Yellow Onion, medium diced

2 teaspoons fresh Garlic, minced

1 cup Cream Sherry

3 tablespoons Tabasco Sauce

1 cup Heavy Whipping Cream

3/4 cup shredded Parmesan Cheese

Salt and Pepper to taste

Toasted French Bread, for serving

Slice the leeks in half lengthwise, using all the white part of the bunch, and some of the lighter green. Submerge the cut leeks in a bowl of cold, salted water. Agitate and remove from the water. Separate the freshly shucked oysters from their water and save both.

Heat a large skillet on a medium heat. Add 4 tablespoons of butter, onions, leeks and garlic. Sauté until transparent. Next, add the cream sherry and the liquid from the oysters. Reduce until almost all of the liquid is gone.

Next, add the heavy whipping cream and continue to cook. Stir constantly with a whisk. Reduce until thickened to a porridge-like consistency (about 5 minutes). Then add the Tabasco sauce, salt and pepper. Last, add the Parmesan cheese and stir. Remove from the heat.

In a second skillet, sauté the oysters with 2 tablespoons of butter for approximately 3 to 5 minutes. Drain off excess liquid. Add the sautéed oysters to the sauce and stir. Serve the warm oysters and sauce over the bread.


Good Cooking, Good Eating and Good Living!!!

Feb 222018

One of my favorite restaurants in the French Quarter is Galatoire’s. I remember my mother bringing my brother and sister there at a young age to expose us to the wonderful world of New Orleans restaurants. I remember the joy I had of bringing my wife to dine their for her first time. One of the dishes we had that night were the Oysters en Brochette. It’s a great way to start a meal.

1 quart Vegetable Oil

12 thick cut slices smoked Bacon, cut in half

36 large shucked Oysters

2 large Eggs

2 cups whole Milk

2 cups All-purpose Flour

2 cups Meuniére Sauce, recipe to follow

6 Toast Points

6 Lemon Wedges

Heat the oil to 350℉. in a large sauté pan. In a separate, medium sauté pan, cook the bacon over medium heat for 3 to 4 minutes. Drain on paper towels. To assemble the brochettes, skewer 1 piece of bacon then 2 oysters. Repeat twice and end with an additional piece of bacon for a total of 4 pieces of bacon and 6 oysters. Repeat for 5 more skewers.

In a medium bowl, whisk together eggs and milk. Dip the skewers into the egg wash. Allow excess to drip off. lace brochettes in flour and coat heavily. Shake off excess and place into the hot oil. Fry 4 to 5 minutes, until golden brown. Drain on paper towels.

Slide Oysters off of the skewers into the centers of 6 appetizer plates. ladle meuniére sauce over oysters. Garnish with a toast point and lemon wedge.

Meuniére Sauce

1 pound Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

In a medium saucepan over medium heat, melt the butter, whisking constantly for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from heat and continue to whisk slowly, adding 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.


Good Cooking, Good Eating and Good Living!!!

Feb 192018

The world’s mine oyster according to Falstaff in Shakespeare’s play The Merry Wives of Windsor. Of course in New Orleans, we know all about the oyster and how delicious they are. This week, two oyster recipes from two fine French Quarter restaurants. The first one is Acme’s take on Drago’s signature oyster dish, Chargrilled Oysters.

24 freshly shucked Oysters on the Half Shell

1 pound (4 sticks) salted Butter

2 tablespoons fresh Lemon Juice

1 tablespoon Worcestershire Sauce

2 bunches Green Onions, finely chopped

20 cloves Garlic, puréed

1 teaspoon crushed Red Pepper

3 tablespoons fresh Thyme, finely chopped

3 tablespoons fresh Oregano, finely chopped

2 tablespoons Creole Seasoning

2 ounces White Wine

1 cup grated Romano Cheese

1 loaf French Bread

In a large saucepan, melt 2 sticks of butter over medium heat. Add lemon juice, Worcestershire sauce and all seasonings. Cook for 2 minutes, then stir in white wine.

Continue stirring ingredients constantly and remove from heat when green onions wilt. Allow to cool for 3 minutes. Add remaining butter and blend until fully incorporated.

Heat grill to 350℉. Place oysters on grill. When the oyster liquor begins to bubble, ladle 1 tablespoon sauce on top of each, then top with 1 tablespoon Romano cheese. Allow cheese to melt. When oysters brown slightly at the edges, remove from grill and place on a heat-resistant plate. Top each with an additional tablespoon of butter sauce and serve immediately with French bread for dipping.


Good cooking, Good Eating and Good Living!!!

Feb 152018

I have no recollection of this dish. Reading it does bring some wonderful memories. Just seeing my Mom’s handwriting again fills my heart. So here is my 700th recipe. Thanks Mom!

3 Egg Whites (beaten stiff)

1 cup Sugar

1/4 teaspoon Baking Powder

1/2 cup broken Pecans

1 teaspoon Vanilla

12 large or 20 small Soda Crackers (rolled)

1/2 pint Whipping Cream, whipped

1 large can sliced Peaches, drained


Preheat oven to 325℉.

Mix all ingredients, except peaches, together. Bake for 20 minutes. When cool, top with whipped cream and sliced peaches.


GoodCooking, Good Eating and Good Living!!!

Feb 122018

With my two recipes this week, I will have reached 700 recipes posted on my website. Racking my brain to come up with two special recipes, I did some digging. I found two recipes from my mom that was given to me from one of her dear friends. What is so special about these recipes is that they were hand written by my mom. So who better to honor than her.

3- 10 ounce packages frozen chopped Spinach

8 ounces Cream Cheese

1/2 cup Oleo (Margarine)

1- 81/2 ounce can Artichoke Hearts, cut them in 4 pieces each

Salt and Pepper to taste

Dash Worcestershire Sauce


Preheat oven to 350℉.

Cook spinach and drain well. Mix with cream cheese and margarine while hot. Season to taste. Place spinach mixture in a 2 quart casserole. Place artichoke hearts on top. Top with breadcrumbs and bake for 30 minutes.


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Feb 082018

Here is a classic cocktail that is said to cure a hangover. So this is a perfect creation for Carnival.

1 1/2 ounces Vodka

3 ounces Tomato Juice

1/4 teaspoon Horseradish

1/2 teaspoon Worcestershire Sauce

3 drops Tabasco

1 Celery Stalk or Pickled Green Bean or Pickled Okra

Stir the first 5 ingredients together over ice. Garnish with your choice of garnish.


Good Cooking, Good Eating and Good Living!!!