Cajun Red Beans and Rice

Cajun Red Beans and Rice are a south Louisiana staple particularly in the winter months when you need something filling and warm. I never liked Red Beans and Rice because, growing up, my mother didn't pay much attention to them so they were always burned on the bottom and raw on top! Yuk. Then, as an adult, I came across this recipe and it is to die for! Yummmmm Yummmm! I can positively inhale these!

1 pound fresh red kidney beans, dry
Oil
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
5 or 6 cloves garlic, minced
1 large smoked ham hock or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
Hot sauce to taste, I use Tabasco
3 dashes Worcestershire sauce
Creole seasoning, I use Tony's (see Tips and Information)
Salt to taste
Parboiled Rice, (see Tips and Information)

Soak the beans overnight, or at least 3-4 hours. Drain the water and cover the beans with a double volume of fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans approximately one hour, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) in oil until the onions turn translucent. Add garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or ham, smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2-3 hours until the beans are nice and creamy, add water if necessary and crush some beans until it is creamy. You want this dish to be somewhat soupy. Adjust seasonings as you go along. Stir occasionally, to ensure the beans don't burn or stick to the bottom of the pot.

Cool and refrigerate overnight. This brings out the flavor. I clear room in the refrigerator and put the whole pot in there! The next day, add a little water and reheat.

Serve over hot parboiled rice with some buttered cornbread and some cooked greens. I like to serve some smoked sausage on the side that I've baked in the oven. Enjoy!

Cream Of Crab And Brie Soup

One of my favorite restaurants in Louisiana has a Cream of Crab and Brie Soup that is out of this world. Another of my favorite restaurants has a Cream of Crab and Asparagus Soup that I also love. Of course (you know me!), I went home and poured through all my cookbooks looking for something comparable. I ended up taking several recipes, modifying them and came up with this one. You can make it with the brie, or not, and you can make it with the asparagus, or not! It's up to you. Either way you decide to go, this is a soup that is absolutely wonderful. Serve it as the main dish with some buttered french bread and a salad or as a side to a different main course like crab cakes. It's heaven in a bowl!

4 tablespoons butter
1/4 cup all-purpose flour
1 cup chopped onions
2 garlic cloves, minced
1/2 cup white wine
1/2 cup brandy, optional(increase the wine to 1 cup)
6 cups seafood stock
2 cups cream
8 ounces Brie cheese, rind removed and cubed
1 pound crabmeat (backfin or lump, NOT She-Crab)
1 bunch asparagus spears, tipped to 1-1/2” (optional)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Salt and/or Tony’s to taste

Melt butter in a dutch oven/pot over medium heat. Sprinkle in flour, stirring constantly, until a blond roux is achieved, about 6-8 minutes. Add onions, garlic and optional asparagus tips. Sauté 5-10 minutes or until vegetables are tender. Carefully add the white wine and brandy. Stir constantly, scraping the bottom of the pan. Gradually blend in seafood stock. Add cream and blend.

Bring to a gentle boil. Be careful not to scorch. Reduce heat to simmer. Cook for 30 minutes until reduced to a thick, velvety texture. Add brie; stir constantly until cheese melts. Gently fold in crabmeat. Cook an additional 5 minutes. Add cayenne, black and white pepper. Season to taste with salt and/or Tony’s.

Michael Angelo's Chicken Piccata

Because school has me studying hard and running around like a chicken with my head cut off, I have not been cooking (or blogging) like I want to. As a result, I've been buying frozen dinners fairly frequently. Lately, I was craving Italian anything, so I went to the grocery store and perused the frozen dinner section. I stuck with the usual (rhymes with Topher with an "S" in front) meals but a meat lagnasa by Michael Angelo's caught my eye so I bought one. It was great! Much better than the other brand.

I went back a few days later and decided to try several of the other Michael Angelo's products. Oh. My. God! The Chicken Piccata is to die for! I don't think I could make it from scratch any better than theirs! YUM! YUM! YUM!

I searched for a recipe like it but have come up empty handed as they add a few more ingredients than the recipes I've found. So, as soon as I have some time, I'm going to modify a recipe and make it. I'll let you know how it comes out and will post the recipe if it's as good as Michael Angelo's is! Otherwise, I'll be purchasing the family size Michael Angelo's Piccata!

At any rate, if you are in a hurry and don't have time to cook, the Michael Angelo's products, particularly the Piccata, are wonderful. Besides the Piccata I liked the Meat Lagnasa and the Baked Ziti with Meatballs. Back to studying now. Ciao!

Shrimp Bisque

It's that time of the year again! Today, it didn't get above 64 degrees, Whoo Hoo! Winter is on the way. Time to make all those wonderful soups I love so much. One of my favorite cream soups is an old Louisiana recipe, Shrimp Bisque. I prefer this recipe as it doesn't have tomato sauce or paste in it which gives it a lighter taste and doesn't overpower the delicate shrimp flavor. I hope you enjoy it as much as I do! C'est Ce Bon!

1 pound shrimp, peeled and chopped
4 cups Half & Half
1/2 stick butter
2 tablespoons of celery, chopped
2 tablespoons of onion, chopped
2 tablespoons of flour
1 teaspoon of salt
Tony’s to taste


Saute onion and celery in butter until tender. Add the shrimp, sauté until done. Blend in the flour, salt, paprika and pepper. Add Half & Half gradually and cook until thick, stirring frequently. Check seasonings and add Tony’s to taste. Serve.

Chicken Pot Pie

One of the tried and true comfort foods is Chicken Pot Pie. It doesn't matter if it's summer or winter, if you're sick or well, going through a bad time or just stressed out, a really good chicken pot pie seems to help make it all better.

My mother never made homemade pot pies but always bought the frozen ones from the store; as a result, I never really cared for them. However, a few years ago while visiting a friend for the weekend, I had the great fortune of eating a pot pie made by a woman who was very well known for her recipe.

Oh. My. God. It was to die for! I called begging her to give me her recipe but she refused. So, I picked that silly thing apart until I pretty much knew what was in it (but not entirely, not the "secret" ingredient) and certainly not the quantities. I've searched high and low for a recipe that might be close to hers and I think I've finally found it. I've made it and if this isn't the exact recipe, it is darn close. Let me know what YOU think!

1 box Pillsbury Pie Crusts
1 ½ - 2 lbs boneless, skinless chicken breasts
1 cup heavy cream
4 carrots, peeled and thinly sliced
3 small red potatoes, cut in 1-in chunks
1-1/2 sticks butter
1 large yellow onion, chopped
3 stalks celery, chopped
¾ cup frozen green peas
5 Tbsp flour
1 cup chicken broth
¼ cup cognac or dry white wine
1 Tbsp dried tarragon
2 tsp fresh thyme (or 1 tsp dried)
1 tsp salt
½ tsp ground black pepper
4 boiled eggs, sliced

Preheat the oven to 350. Salt and pepper the chicken and place it in a baking dish in a single layer. Pour the cream over the chicken and bake for 25-40 minutes, depending on the size of the chicken breasts. Remove the chicken from the cream, reserving the cream for the sauce. Once the chicken has cooled, cut it into 1 inch pieces.

Boil potatoes for 10 minutes, then add the carrots and cook until both the potatoes and carrots are fork tender. Drain and set aside.

Sauté onions and celery in butter. Sprinkle in the flour; stir and cook 5 minutes, but do not brown. Remove yolks from egg slices. Slowly add the broth to the onion mixture, whisking until the sauce smoothes out and thickens. Add the egg yolks, cream, cognac, tarragon, thyme, salt and pepper. Mix well and cook 5 more minutes. Add the chicken, potatoes, carrots, egg whites and frozen peas to this sauce and mix gently.

Preheat the oven to 425. Place one pie crust in a round pie pan and pour in the chicken mixture. Place the second crust over the dish and press down the pastry edges, folding if necessary. Brush the top of the pastry with a little melted butter. Cut a few steam vents in the pastry and bake for 25 minutes until golden brown

Cheesus Christo Pizza

Ok, Now this one is even funnier! I wish I had the guts to write like this and even more guts to post something I've written like this! I'm in tears, I'm laughing so hard! This is another recipe taken from http://classyfoodmofo.tumblr.com/

March 17, 2011

Cheesus Christo Pizza

Pizza dough (Make it, buy it, get it. You figure it out, I’m not your mother)

1/2 cup shredded mozzarella
1/3 cup crumbled gorgonzola
1/3 cup grated Parmigiano Reggiano
1/3 cup grated smoked provolone
1/3 cup crumbled feta
fresh fucking thyme
salt and pepper
Olive Oil

Get your oven hot. Get it real hot. 450 degrees hot.

Take the dough and caress it. Knead it. It feels good, doesn’t it? Shape it into a ball. You like balls, don’t you? Just like your mom. You’ll want to put it in your mouth, but don’t. Not yet. Now leave the dough alone. Make it wait for you. That dough is going to be so fucking ready for you in about 20 minutes.

While the dough is waiting, get a pizza pan ready to receive the dough. Take some olive oil and drip it all over that pan. See how it glistens? Now, put your fingers in the oil. Yeah, like that. Rub it all over that pan. That pan is so wet for you now. That dough is bursting with desire to be laid out on that pan. You gotta get that dough ready to go. Lay it right on that pan. Look right at that dough and then finger that dough. Use your fingers to spread that dough, getting it ready to get pounded. Is it ready? Yeah, it’s ready. Now pound that fucking dough. Pound it hard. Pound all the way to the edge of the pan until it can’t take it anymore. Yeah, baby.

That dough is really ready now. That dough is ready to get kinky. That dough wants you to cover it with your cheese. All of your cheese. You’re so ready to blow your cheese. The mozzarella first, then the other cheeses. Except for the feta. Take that feta and crumble it between your fingers. Crumble the fuck out of that feta. Then sprinkle it all over the rest of the cheese. Oh, God, look at it. Pull the thyme leaves off the stalk and make it rain. Look at it. You know what’s next. All it can think about is that burning hot oven. It wants to be inside there. Slide it in, baby.

You want to watch it. You like to watch. Watch it in there, bubbling and browning. Keep looking at it. When it looks like it’s ready for you, pull it out, slow. It came out of there so fucking hard. Let it rest.

After it’s cooled down a bit, you can drizzle some red wine reduction on it. You know you want to. Just so you can lick it off before you go down on that pizza. Mmmmm. That’s right. She’s ready for you now.

For the reduction:

Bottle o’ red wine (Don’t be cheap. Something you’d drink)
cinnamon stick
2-3 bay leaves
1-1.5 tbsp peppercorns
4-5 cloves
1 stalk thyme (don’t worry about taking the leaves off the stem)
1 tsp salt
1/2 cup chicken stock
2-3 tbsp butter
2-3 minced shallots (or about 1/4 cup minced red onions)

Oh, butter. Butter is so naughty. Talk to it. “You ready to melt for me, baby?” Butter is ready. Butter is always ready. Toss one tablespoon of butter into a sauce pan and let it melt over medium heat. Those minced shallots can’t wait to get inside that melted butter. Put them in. Put them in hard. Stir them around until they get soft. Then let some friends in on the action. Add the bay leaves, cinnamon stick, cloves, thyme, and peppercorns. So spicy. Let them heat up real good. Your whole house will smell like spicy sex.

When the shallots have gotten brown and dirty, add the wine and stock. It’s like a jacuzzi for spicy whores. Let the sauce reduce until about 1/3 is left. Constantly taste to check the flavor. You love the taste and and how thick it is. You want it in your mouth.

When the sauce is done, pour it through a fine sieve and then back into the pan. Add the rest of the butter in pieces, stirring so every addition is completely mixed in. Look at that sauce. So velvety and smooth. You want it all right now, but maybe put some in a squeeze bottle to squeeze onto your pizza. Or right into your mouth. Like your mom does.

A Seafood Story and Frog Legs

When I was 6, I found a four-leafed clover. To celebrate, I ran around my yard with glee and then stepped in a huge, warm pile of dog poop. Squishy mess between the toes. Not nice.

And, the time when I was in college and kept a friend's fish aquarium which was placed in an area that received sunlight and when the water got too warm, one of the fish jumped out and, again, I stepped on it, barefoot. It "popped" and I had squishy "stuff" between my toes. Ugh. I actually called a friend, crying, to come clean it up (and my foot) because I was so grossed out. And then I made him carry me outside because I didn't want to walk on the floor!


Don't let me forget to mention the time I was barefoot, running around playing at night, stepped on and squished a frog...sticky slime between the toes is not fun. Nor is it easy to clean off. GAH-ROSS!

But, boy, do they cook up good! Somehow, I am trying to tie this into St. Patrick's day, oh my! Being that it's Lent, and St. Patrick's Day is also St. Joseph's Day which is a Holy Day, no meat is allowed. So seafood is on the menu tonight. But obviously, I have some unfortunate experiences with LIVE seafood! Or being around them barefoot, that is. Look at their little heiney's!

Allow me to expand on Frog Legs. Trust me when I say they taste like chicken because they really do. Fried, Grilled (the most popular ways to cook them), or however they are prepared, they truly (honestly) do taste like chicken and they have the same texture as chicken too. You can take any recipe you have for chicken and use it for Frog Legs and the result will be the same.

I prefer to pan fry or oven bake them after salting and peppering them then dredgeing them in seasoned flour or deep frying using a tempura egg batter coating. However, I've also grilled them using the same ingredients and method for steak: garlic butter, salt and pepper and maybe a little bit of Tony's to taste.

Shrimp Jambalaya

Mmmmm, Mmmm, Chere! Talk about some good eating, Shrimp Jambalaya is one of my favorite dishes. Shrimp Jambalaya is a Creole or Red rice dish made with tomatoes as opposed to a meat based Cajun jambalaya that has no tomatoes and is darker from the browing of the meat. You can compare this recipe to my Jambalaya recipe that I posted last year.

Shrimp Jambalaya is very popular throughout the year but particularly during Lent when us crazy South Louisiana Catholics observe the penance of not eating meat on Friday's to make up for all of our debauchery the rest of the year! This recipe is taken from the old New Orleans Ursuline Nun's cookbook entitled "Recipes and Reminiscences of New Orleans" published back in 1971. I don't know about the rest of the nation but Popeye's Fried Chicken restaurants in Louisiana serve Shrimp Jambalaya during Lent just for us! Ahhh, eeiiii!

Shrimp Jambalaya

4 lbs large raw shrimp, peeled
3 tbls oil
1 onion, chopped
4 stalks celery, chopped
1 small bellpepper, chopped
3 green onions, chopped
1/4 cup fresh parsley, chopped
2 large cans diced tomatoes
1 small can tomato sauce
4 cloves garlic, chopped
1 bay leaf
1 tsp thyme
1/4 tsp cayenne pepper, or to taste
1 tsp salt, or to taste
2 cups parboiled rice (see Tips and Information)
3 cups water

Peel the shrimp and set aside. In a large pot, saute onion, celery and bellpepper in oil until wilted and onions are clear. Add parsley, tomatoes, tomato sauce, garlic and seasonings, stir well. Cover and simmer about 5 minutes.

Add rice and water, bring to a boil. Reduce heat to low (or warm if your stove runs hot) and stir in shrimp. Cover tightly. Allow to cook untouched for 25-30 minutes. Peek under the lid to see if rice is cooked. Stir to fluff the rice and serve with a nice salad.

Seafood Gumbo

Seafood Gumbo is my very favorite gumbo of all and I just don't get enough of it. Since I moved away from Louisiana, I don't have access to the seafood ingredients like I did before and I am spoiled. I don't do well with substitutions with this recipe! But, if you've never had it before, you won't notice like I do, particularly since I am a "foodie"!

This is a tradtional seafood gumbo recipe that is a staple in South Louisiana homes particularly during the Lenten Season. There are so many different versions/variations of gumbo recipes, but this is a tried and true, easy recipe to make. Whatever you do, do not substitute fake crabmeat or Alaskan King Crab leg meat for the real claw or lump crabmeat; it's just not the same. The crabmeat and oysters can usually be found in the grocery store butcher section or specialized frozen seafood section. If you can't find crabmeat, find some uncooked whole crab (or claws), clean them and drop them in the pot! Cest Ce Bon!

Seafood Gumbo

3 tbl Oil
3 tbl Flour
3 lbs raw shrimp, peeled
1 lb claw or lump crabmeat, or 4 raw whole crab, cleaned
1 lb raw shucked oysters
1 med onion, chopped
4 stalks celery, chopped
1/2 bell pepper, chopped
4 cloves garlic, minced
1 can diced tomatoes
1 10 oz pkg frozen sliced okra
Tony’s, salt and pepper
Parboiled rice

In large pot, combine oil and flour and make a dark brown roux (see Tips and Information on how to make a roux). Add onion and stir well; then add okra and blend well. Add all other vegetables except tomato and allow to cook down, cover if necessary to retain moisture. Add about 4 cups of water, tomato, and seasonings; blend well. Cook down for about an hour and a half adding more water if necessary. Recheck seasonings. Add oysters and shrimp, stir and cook about 5 minutes. Fold in crabmeat and remove pot from heat. Cover and allow to sit about 5 more minutes. Serve over rice.

Seafood Eggplant Casserole

Seafood Eggplant Casserole is a dish I usually make in the summer with plenty of fresh shrimp and nice eggplant. While there are many seafood eggplant recipes out there, this one is my favorite and is more "cajun" than "greek". When combining ingredients, I usually mash the eggplant but it can be left in chunks also.

Seafood Eggplant Casserole

2 lg eggplants
2 lb of crawfish or shrimp
1/2 stick butter
1 cup onion chopped
4 green onions chopped
4 cloves garlic minced
2-3 ribs celery chopped
2 tbl parsley
1 tsp poultry seasoning
1-1/2 cups Italian breadcrumbs
1 tsp salt, or to taste
1/2 tsp pepper,or to taste
1/4 tsp tobasco, or to taste

Cut eggplant in half and boil till soft. Remove, cool and scoop out pulp. Set aside. Saute seafood in butter. Add vegetables and saute till wilted. Add eggplant and seasonings and mix well. Cook about 7 – 10 min. Add breadcrumbs and seafood, mix well and remove from heat. Use white wine, cream or chicken stock to thin if necessary. Pour in casserole dish, dot with butter and sprinkle with more bread crumbs. Bake at 350 till brown.

Cajun Cornbread Casserole

One of our favorite casseroles in South Louisiana is Cajun Cornbread Casserole. Cajun Cornbread Casserole is an excellent and versitile dish that we serve at Thanksgiving or Christmas but it can be adapted for Lent by eliminating the sausage. Also, it can be served as an entree or side dish. If you don't want to make your own cornbread or can't find the Pioneer mix, just buy what you can find but check the ingredients. You don't want to use a mix that has too much sugar in it thus making the casserole too sweet.

Cajun Cornbread Casserole

2 pkgs Pioneer Yellow Cornbread Mix or homemade cornbread
1/2 cup unsalted butter
1/2 cup green onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb of Louisiana crawfish tails, chopped
1 lb shrimp, peeled
1/2 lb chopped hot sausage
1/2 cup milk
1 can cream style corn
2 whole eggs, beaten
1 cup mild cheddar cheese, shredded
1/4 cup parsley
Tony’s

Bake cornbread as directed per package instructions or make homemade cornbread. Crumble into a large mixing bowl. Melt the butter in a large sauce pan; add onions, celery, and bell pepper sauté mixture until the onions clear. Add crawfish tails, shrimp, sausage. Cook for about 5 minutes, stirring often. Add milk and cream corn, stir until mixture is fully blended. Fold all ingredients into the bowl of crumbled cornbread, along with eggs, cheese, and parsley. Mix well, season with Tony’s to taste, transfer to a baking dish, and bake it at 350 degrees for 45 minutes.

Copeland's of New Orleans Hot Crab Claws

I went to Copeland's with a friend a while back and we ordered the Hot Crab Claws for our appetizer. I never had them before and boy, I really missed out all these years! They were divine! Doing what I always do when I find a new dish I love, I picked through it figure out what was in it. That evening I looked on the internet and I found Copeland's recipe! It's so easy to make and if you buy enough claws, you can make a meal off this with a nice salad to go with it. If you can't find crab claws, they can be substituted with crawfish or shrimp. Enjoy!

Copeland's of New Orleans Hot Crab Claws

2 teaspoons garlic
1 teaspoon parsley, chopped
2 tablespoon scallions, chopped
2 tablespoons butter, divided
2 teaspoons Cajun seasoning
6 ounces fresh crab claws, crawfish tails or shrimp
3 ounces chicken stock
1 ounce Italian dressing

Place seasoning, herbs, garlic and half the butter in a preheated skillet; saute until butter is melted. Add seafood, chicken stock and Italian dressing; increase heat to high and toss until seafood is cooked through. Add remaining butter; swirl into the sauce. Do not boil. Serve immediately with buttered and toasted French Bread slices.

Barbeque Shrimp

This recipe is a true, bonafide South Louisiana Bar-B-Q Shrimp dish that is made entirely in the oven. If you can find shrimp in your area with the heads on, do so. It really adds to the flavor of the dish. If not, just make sure you cook the shrimp with the shells on....do not peel them first! Also, some recipes call for lemon slices to be added but I find it makes the sauce bitter so, just juice the lemon and discard the rest.

4 lbs shrimp with shells on (heads on, if possible)
1/2 lb butter
3-4 tbl Worcestershire sauce
3 tbl pickapepper sauce
1-1/2 tsp pepper
1/2 tsp rosemary
1 lg lemon
1 tsp tabasco
4 tsp salt
4 cloves garlic sliced

Melt butter in large casserole dish and add all ingredients except lemon. Cut lemon in half and squeeze the juice, add to mixture. Bake in oven at 350 until done. Serve in large soup bowls with lots of sauce and toasted french bread for dipping.

Oven Broiled Steak

As a followup to the last post on great steak preparations, this is my second favorite way to have steak.

My grandmother got this recipe from one of the steakhouse's in Fort Worth, Texas that she and my grandfather preferred and this is the method used at Ruth's Chris Steak House! I kid you not, it really is how Ruth's Chris prepares their steaks. The difference is we don't have commercial equipment in our kitchens, so forget the sizzling platter. However, the end result is the same and is wonderful.

This is the way I prepare steaks when the weather prohibits outdoor grilling. Again, any cut may be used, but I still prefer Ribeye's and Mignon's for this method.

2 large thick cut (over 1") Ribeye steaks (bone-in or boneless)
Garlic powder
Onion powder
salt
pepper
butter

Place steaks in a cast iron pan or grilling pan. Sprinkle top side of the steaks with salt, pepper, garlic powder and onion powder. Then, place pats of butter all over top of each steak. This will add flavor and keep the steak from drying out.

Broil on high until steak is browned well and cooked to your preference. Remove pan from oven and turn the steaks. Sprinkle the other side with salt, pepper, garlic powder, onion powder and cover with more pats of butter. Return to oven to broil until desired doneness is achieved.

Plate and allow to rest for 5 minutes. Enjoy!

Grilled Steak With Garlic Butter

My Grandfather had two cattle ranches and farms where he raised cattle, crops as well as having pecan orchards. As a result of having the cattle ranches, we had the best beef available for our own consumption. My grandmother mastered their favorite steak preparations from the many steakhouses they visited when in Texas and other areas of Louisiana for rodeo's and auctions.

Her motto, and obviously the restaurants too, was to keep it simple. Forget the ketchup, A-1 Steak Sauce and marinating your steak in salad dressing. That's for amateurs! There are two ways they favored their steaks. This one is my favorite, Grilled Steak with Garlic Butter. You can use any type of cut but my preferences are ribeye's and filet mignon's. These simple ingredients bring out the flavor of the steak without masking it and are incredibly delicious.

Grilled Steak With Garlic Butter

2 large thick cut (over 1") Ribeye steaks (bone-in or boneless)
1/2 stick butter, softened
2 cloves garlic, pressed
salt
pepper

Press the garlic and mix it in with softened butter. When your grill is prepared and ready, grill your steaks on one side until ready to turn. After turning, sprinkle the cooked side with salt and pepper.

Allow other side to cook and turn again. Sprinkle it with salt and pepper. Once your steak is cooked to preferred doneness, flip again and spread a coating of garlic butter over the top of the hot side you just turned up. Remove from grill and flip it over onto the plate. Spread other, hot side, with garlic butter. Allow to sit 5 minutes before serving.

If there is any garlic butter left over, I either use it to butter some French bread or throw it in with some vegetables or on a baked potato. Mmmm, Mmmm, good!

Greg and Clifford, The Big Red Dog

When I was six, my family moved into a house with a very large yard in a nice neighborhood with lots of kids. To my incredible delight, next door lived a boy about 14 years old. He was a big, tall, strapping, muscular, tanned, shaggy haired blonde, blue eyed, handsome hunk of burning love! Did I say I was six??? I was IN LOVE!!!

Everyday, when Greg's bus was due to come down the street, I was already outside waiting, absolutely breathless, with butterflies in my stomach. You know, that electric feeling you get when you're madly, passionately in love? Again, did I say I was six?

At first, he was happy to see me when he gallantly hopped off the bus and ran towards me, but then, after a week or so, he became embarrassed as most boys that age do. However, as soon as the bus rounded the corner and was out of sight, he would come bounding out of his house to play with me....or do "homework" together, for which he would invite me over to his house to do. Oh my! A study date! Did I say I was in love and that I was six? Be still, my heart!

I would gather up my mimeographed coloring exercise and my little black, bound writing book with the white speckles all over it and go to Greg's to "study". There, I would work hard (tongue out and touching the center of my upper lip) to color and stay "in the lines" and write my name...and his....perfectly in my book while copying his every move. He would put his left hand under his chin...so did I. He stretched his left arm out parallel to his book, so did I. He would pick up a section of the newspaper and "flick" it to read, so did I. Then, he would break down into laughter and take me outside to play. He was the man of my dreams! He knew me inside and out and all of my worldly needs! Did I tell you I was six and in love?

When it would start to get dark and time for dinner, he would walk me home, give me a hug and kiss my cheek, and I would go in and tell my mother all about my "date" with Greg. She would listen and laugh and tell me that I had a crush on him and it was "puppy love". Well, she said that once too many times and I got really mad! Indignantly, I told her.....

MOM! It's not a crush! It's not "puppy love"! It's a CLIFFORD, THE BIG RED DOG KINDA LOVE!!!!! And ran crying from the room!

One of my favorite dishes at the time was Chicken And Spaghetti, so my mom used to make it for me when my feelings were hurt (turns out that it was his favorite too). It reminds me of Greg and my huge Clifford, The Big Red Dog stuffed animal that sat on my bed, in the center of my pillows by day, and slept with me at night and the even more humongous crush I had on him.

Actually, Greg and I kept in touch through the years and I truly, deeply loved him...we had a special bond, this admiration and respect, that grew out of this puppy love I felt for him and his love for me, the little girl next door. Greg passed away in the early 80's this month. There are a few more stories that I want to share about him, but I'll leave them for later.

Chicken and Spaghetti


1 large fryer, cut up OR
1/2 pkg boneless breasts or tenders AND 1/2 pkg boneless thighs
1 - 2 large jars Ragu Traditional Spaghetti sauce
1/2 bellpepper, chopped
3 large stalks celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped fine
2 lg bay leaves
salt, pepper to taste
Spaghetti

Cut whole chicken fryer up into pieces. Brown pieces in oil on both sides. If using the tenders and thighs, just brown them, as is, in oil on both sides. Remove from pot. Add chopped vegetables to the pot and saute until wilted. Add sauce and half a jar of water, seasonings and stir. Return chicken to pot and allow to simmer until chicken is cooked thoroughly.

Remove chicken from pot and allow to cool. If using cut up pieces, remove meat from bone and tear into bite size pieces. If using boneless pieces, tear or cut into bite size pieces. Return all to pot and allow to simmer while you cook the pasta. Check seasonings and adjust if necessary. Drain pasta and serve!

Chicken Gumbo

Gumbo is an original creation and is a staple in South Louisiana cooking. The word "gumbo" comes from the Congo "quin-gombo" which means okra which is a thickening agent. While classified as a soup it really is more like a stew in taste and texture. Additionally, gumbo is served over rice, whereas, soup is not.

There are many different types of gumbo from chicken to wild game to seafood and the recipes vary somewhat. The gumbo we make most often in our house, simply for ease, economics and availability, is Chicken Gumbo. I have to admit, my favorite is Seafood gumbo but it gets really expensive to make if you don't live in South Louisiana! Here is a basic Chicken Gumbo recipe that you can start with and add other types of meat such as sausage, venison, duck or seafood. Have fun experimenting!

3 tbl Oil
3 tbl Flour
1 pkg Boneless Chicken breasts
1 pkg boneless chicken thighs
1 med onion, chopped
4 stalks celery, chopped
1/2 bell pepper, chopped
4 cloves garlic, minced
1 can diced tomatoes
1 10 oz pkg frozen sliced okra
Tony’s, salt and pepper
Parboiled rice

In large pot, brown chicken in oil. Remove from pot when thoroughly browned on both sides. Add oil and flour and make a dark brown roux. Add onion and stir well; then add okra and blend well. Add all other vegetables except tomato and allow to cook down, cover if necessary to retain moisture. Cut up chicken into large bite size pieces. Add about 4 cups of water, tomato, and seasonings; blend well. Add chicken and stir. Cook down for about an hour adding more water if necessary. Recheck seasonings. Serve over rice.

***Note: If you will be making Giblet Gravy for the holidays, now would be the time to cook it as you need pan drippings and a little meat, not to mention that it can be frozen ahead of time. Add some extra chicken when making your gumbo then set aside some of it and all of the pan drippings from when you brown the chicken as stated above, then make your gravy while your gumbo cooks! This way, you can make the gravy ahead of time without having to do any extra work to obtain the two aforementioned ingredients.

Pot Roast

Pot Roast is a very popular dish in South Louisiana cooking. It involves the French technique of braising or pot roasting which comes from the French word “braiser”. The meat is seared at a high temperature, then finished in a covered pot with liquid, resulting in a succulent, flavorful meat and gravy. Coq au Vin is a well known French dish in which the braising technique is used.


History aside, it’s one of my favorite wintertime dishes as it fills the house with a wonderful aroma and is a hearty, warming, filling dish for a cold winter night. It’s one of those things where you sit on the couch under a heavy afghan in your warm fisherman’s sweater eating a big bowl of pot roast while watching your favorite movie or football team with your family. And then you fall asleep, warm and happy. Hmmmm.

When I was in Junior High, we lived on a corner; our side yard was very large and a long rectangular shape, completely unimpeded by shrubbery. It was the perfect place to play football and all the neighborhood boys and school friends would come play ball at my house in the fall during football season.


We would play no matter how cold it was and continue until it was so dark that we couldn't see anymore. By the time we quit and I went inside I was chilled to the bone, shivering badly and hungry as a bear. My mother usually had something cooking that was good and hot and she would hold up dinner until everyone went home and I came in. But what I loved and remembered about those meals was Pot Roast! By the time I changed clothes, she had dinner served. I would grab a bowl, go sit next to the fire and watch whatever my father had on TV and eat that wonderful incredible food. The warmth it brought would slowly spread through my cold body all the way to my finger tips and toes and leave me in a satisfied bliss.

POT ROAST (requires a large oven safe pot or roasting pan)

2 large chuck roasts
1 large onion chopped
5 stalks celery chopped
1 medium bellpepper chopped
8 large cloves garlic, minced
1 large bag baby carrots
5 large Red or 10 new potatoes, cubed (skin on)
Flour
Oil
Beef bouillion (I use Better Than Bouillion paste)
Tony’s

Salt, pepper and flour roasts, then brown both sides in oil. When browned, remove from pot. Add onion, celery, bellpepper and garlic and sauté, scraping the residue and drippings from the bottom of the pot. When vegetables are sauted well, push them to one side (or remove them entirely) and place roasts in bottom of pot. Place vegetables around the roasts; add potatoes and carrots and mix them with the sauted vegetables. In a large container, add 4 cups water and 3 tablespoons of bouillion (or 6 cubes) and dissolve. Pour into pot and add enough water to cover 1” over the top of the roasts and vegetables. Season with Tony’s and stir. Cover and bake in oven at 350 degrees (or cover and slowly simmer it on the stove) until roast is fork tender. Serve over rice.

**Note:

See Tips and Information on Better Than Bouillion paste.

When browning floured meat, leave it alone and don't move it for a few minutes (the residual flour around it will brown), then you can turn it. Otherwise the floured crust will come off and stick to the bottom of the pot and burn.

Fleur De Lis Round The World Pizza

I've travelled all over the country and Canada for business. As a result, I've eaten pizza at all kinds of different locale's including Chicago and NYC, however, the best pizza I've ever had is Fleur de Lis in my home town of Baton Rouge. Fleur De Lis was an existing cocktail lounge out of the city limits on a gravel road, back in 1946, when Mama & Papa Guercio bought it. Mama Guercio decided to make a small pizza as an appetizer for the lounge customers and her pizza was enjoyed so much that she begin to sell them. She originally made the pizza in small pie pans she brought from home. When she realized they needed a larger size, she used a rectangular cookie sheet and the "square" pizza Fleur De Lis is famous for was born.

If you haven't been to Baton Rouge and have the opportunity or if you live there and haven't had a pizza from Fleur De Lis, you need to go! However, if you don't live there anymore and are missing some Fleur De Lis pizza, you are going to love me! I've figured out the Round The World recipe!!! Yep, I finally did it. I don't live in Louisiana and haven't for years so I can't get home to get my fix anymore. I've been craving it therefore, through trial and error, I finally came up with the recipe. It still needs a little tweaking here and there but you would be hard pressed to tell the difference. At any rate this is still a darn good pizza recipe!


Fleur De Lis - Round The World Pizza

Smallest pkg lean ground meat (I prefer lean ground chuck)
1 pkg Mild Italian sausage, removed from casing
1 sm yellow Onion, halved then sliced thin
1-1/2 tsp Fennel
1-1/2 tsp Italian seasoning
1 sm can sliced Black olives, drained
1 sm can sliced Mushrooms, drained
1 sm can Tomato paste
4 tbl Olive oil
Garlic to taste (fresh minced or powdered)
½ tsp Salt
½ tsp pepper
1 tsp Tony’s
Pepperoni
Canadian Bacon (if large round slices, cut into quarters)
3 pkgs sliced Provolone (shredded is better but I couldn’t find it)
3 pizza crusts (I used Boboli store bought or you can prepare your own)
Ground Romano cheese optional

In medium to large skillet, brown ground meat and Italian sausage (removed from casing). As the meat is cooking keep breaking it up so, when it is done, it is ground and not lumpy. Add onion, mushrooms, fennel, Italian seasoning, garlic, olives, tomato paste, olive oil, salt, pepper, Tony's and saute until everything is browned and cooked thoroughly. Taste and adjust seasonings, if necessary.

Alternately place pepperoni and salami on pizza crust and spread cooked meat mixture on top. Make sure to spread it so that it is about a half inch thick, any thicker and the crust will get soggy. Generously top with provolone cheese, one layer of sliced isn’t thick enough so I used two layers. Bake at 425 degrees until cheese is mostly browning on top.
------
The quantity of pizza mixture is sufficient for 3 round pizza crusts. I used Boboli but in the future, I am going to make the following Bisquick recipe and press it into a rectangular cookie sheet. A good crust makes all the difference in the world and is crucial to a good pizza. Any leftover meat mixture can be frozen for future use.

2 cups Bisquick
1/2 cup hot water
1 tablespoon olive oil

Preheat oven to 425 degrees. In medium bowl, combine baking mix, water, and olive oil and beat hard until a dough forms. Press dough into a greased pan, dipping your fingers in flour to prevent sticking. Prepare pizza as indicated above.

The Best Chili

I was never a big fan of chili as there was really only one recipe that I ate growing up and it was really basic with only four ingredients. My mother usually got distracted with other things so she didn't pay a whole lot of attention to the recipe or the process therefore, it just wasn't very good. While I've had good chili through the years, I just never obtained a recipe.

Last year, one of my aunt's brothers was in town visiting and made a huge pot of his special chili. Everyone loved it but my cousin and I thought it was a little on the "hot" side. You know, some people like their food so darn hot you can't taste anything at all because your mouth is on fire and you're sweating like a dog! That's how this chili was. However, I saw that it was a really good recipe and worth a little modification. All it needed was to have some of the heat taken out and some veggies added to it for flavor. When I made my modified version I thought it was fabulous and was so excited about it that I invited my cousin over to have some and he loved it! Since then, several friends have eaten some and they agreed that it was wonderful! Trust me....my friends and family would let me know! Here is the best chili recipe I know of!

3 lbs lean ground chuck
1 onion chopped
4-5 stalks celery chopped
½ bellpepper chopped
6 cloves garlic, minced
½ small bottle Italian dressing (Zesty or Viva)
1 to 1-1/2 lg bottle Mexene Chili Powder or your favorite
2 pkgs dry onion soup mix
2 cans diced tomatoes
2 cans chili beans (not red kidney beans)
1 bottle 32 oz of V8 juice
Optional: Cheese of your choice (shredded cheddar or cubed Velveeta , plain or Mexican)

In a large pot brown the meat, ensuring that it is broken up and very crumbled. Then add onions, garlic, bellpepper and celery. Cook until wilted. Add all remaining ingredients (except cheese) and stir well. Simmer about 2 hours, check seasonings. Season to taste then cook another 30 min to an hour. Optional: Add sliced cheese to each serving and stir to melt.