A fried catfish platter with French fries and hush puppies is a favorite Friday night supper during Lent. And you can’t find a better plate of a fried catfish than at the iconic Baton Rouge restaurant of Ralph and Kacoo’s Seafood. I wasn’t surprised when I checked out their internet site and saw that they boasted of being the largest seafood restaurant in the South with a seating capacity for 800 patrons. The restaurant is massive and everything about the place shouts “big.” The restaurant has an interesting saga. My favorite food and memory of Ralph and Kacoo’s Restaurant is however, not the catfish, but their hush puppies. Their little fried cornmeal treats are unique — just a touch of sweet with green onions and spices. The best ones that I ever have eaten. I am going to try to re-invent these hush puppies. However, rather than frying catfish, we’ll more likely serve them with broiled or baked catfish — I’ll save that recipe for another time.Continue reading
Shrimp Creole is a venerable and classic New Orleans entrée. It combines the “Holy Trinity” of fresh vegetable seasonings with tomatoes, spices and shrimp to make a flavorful and satisfying dish. Although not seen as frequently on restaurant menus as perhaps in past years, the entrée is certainly served in New Orleans’ homes during Lent on Fridays. And most Louisiana chefs have a rendition of this dish somewhere in their files. With Lent here, I am making my Shrimp Creole recipe again. There are two approaches to making this dish — since I couldn’t decide which I like better; I made both variations. And I love tomatoes. This is my type of dish. Serve Shrimp Creole with rice. (And I have included several Mardi Gras 2021 photos at the end of the post.)Continue reading
I am making “Classic New Orleans Bread Pudding” as a sentimental tribute to all the Mardi Gras parades and festivities which have been cancelled this year due to the Covid-19 pandemic. Sad, but true — hard to social distance with these huge crowds and parades — and they have all been cancelled in the greater New Orleans area. Most restaurants in southern Louisiana offer a variation of Bread Pudding on their dessert menus — I view this as the quintessential New Orleans dessert. My favorite bread pudding recipe comes from well-known Cajun chef, Paul Prudhomme, and his Louisiana K-Paul’s restaurant. His recipe hits the spices just right — it is something special. I have adapted Prudhomme’s recipe slightly and am making it in honor of Mardi Gras this year. I will miss the fun and revelry!
The 2020 – 2025 Dietary Guidelines for Americans were released to the public on December 29, 2020. These guidelines are updated every five years. Panels of nutritional scientists and researchers meet to review the latest nutrition research on how to keep Americans healthy — what foods and nutrients do we need to eat. Their reports then undergo scrutiny by anyone who wants to make a public comment. (This amounted to more than 62,000 comments!) After all the comments are considered, a policy report is released to the public. The report is important because it dictates how government funds are allocated and spent, especially for food programs. As expected, one of the conclusions state that Americans don’t eat enough fruit. And this, unfortunately, is often true at our house. Although we always have fresh fruit around; sometimes it gets skipped. When I make a “Kitchen-Counter Fresh Fruit Bowl,” the fresh fruit seems to quickly disappear. Here’s a little more about the Dietary Guidelines and also how I make my fruit bowl.Continue reading