You can’t get more southern than “Shrimp Etouffee with Fried Green Tomatoes.” I’m making this very traditional Creole/Cajun dish — “Shrimp Etouffee” — this week and I am serving it with “Fried Green Tomatoes” using the last of the tomatoes that I picked from my summer garden. Usually etouffee is made with crawfish when served in restaurants and found in cookbooks. However, peeled crawfish tails are priced out of my food budget this spring and summer. Shrimp makes a mighty tasty etouffee, too. And for a variation, I am making a “low-fat roux” or a “dry roux” to cut down on the butter/oil in this rich Louisiana dish.Continue reading
Peeled crawfish tails blend very nicely with pasta to create some mighty tasty entrees and pasta salads. Springtime is when crawfish are in season, so I thought I’d adapt one of my favorite pasta dishes, “Chicken Tetrazzini,” substituting crawfish tails. Tetrazzini is a chicken or seafood pasta dish with mushrooms in a rich cream and cheese sauce. It is one of the first casserole dishes which I learned to make and is still one of my favorites. The crawfish recipe is a slight adaption to enhance the dish. I included my original chicken tetrazzini recipe and also a crawfish variation. Both are delicious and fitting for a springtime dinner!
When people come to visit us here in Louisiana, they often ask where to go to eat authentic Louisiana seafood. We usually mention Middendorf’s Restaurant which is located about an hour away from here. The seafood restaurant is on the waters of Lake Pontchartrain, the north side, at Pass Manchac. The restaurant has been around since 1934 and is favorite of locals. Their best-known entree is crispy thin-cut fried catfish. I decided to see if I could replicate the dish retaining the flavor but “frying” the catfish in the oven to avoid all the effort involved in deep fat frying. Here’s the restaurant’s catfish. Mine looks a little different but tastes great.
Mardi Gras is this Tuesday, with parades, revelry, krewes and their balls and king cakes. It wouldn’t be Mardi Gras without king cakes and hundreds of these are sold in the weeks preceding Mardi Gras in Louisiana and the Golf Coast. These desserts are rich pastries baked in an oval shape and decorated with green, purple and burnt orange sugar or icing. Often they are filled with cinnamon sugar, cream cheese, cherries or countless other fillings. This week, our local newspaper featured recipe for a “Boudin King Cake” which is a savory pastry filled with Cajun Boudin sausage. That’s sort of a unique twist on dessert king cakes, I mused. Why not give it a try. And so I made a variation, “Savory Andouille King Cake.”
We’ve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. This reminds me that spring — and Mardi Gras — are on the way. Along with spring comes crawfish season. These crustaceans are plentiful this year, so I’m planning on making a several crawfish dishes. This week I’m attempting to cook Crawfish Bisque. This wonderful, thick soup is prepared in a way that is unique to Louisiana. The crawfish add a distinct favor. The traditional way to make Crawfish Bisque is an all-day process, so I’m adapting the recipe to something that I can manage. The bisque is still tasty and delicious!
If you are an LSU football fan; this is the year to celebrate. And if you follow college football in general, then you should know that the undefeated LSU football team is top-ranked in the country. We’re going to the national championship playoff game on Monday at the New Orleans’ Superdome. LSU vs. Clemson. To commemorate the successful year of LSU Tiger football, I’m going to make the signature dish of Louie’s Cafe — hash browns. This small diner is located next to LSU’s campus and is a favorite eating place of LSU students Louie’s hash browns are both unique and delicious. Here we go. This is my copycat attempt.
Years ago, I visited a friend on Christmas Eve night since I was not returning to my family gathering in Virginia over the holidays. My friend served “Chicken and Sausage Gumbo.” How interesting, I mused, to serve a simple soup on this special occasion. Since that dinner, I have eaten gumbo at other Christmas Eve night celebrations. And I have learned that gumbo holds a very reverend traditional place in Cajun and Creole families on Christmas Eve. I am attempting to reproduce my friend’s gumbo — a deep colored, flavorful soup with chicken and sausage. It was, by far, one of the best gumbos that I have ever eaten.
Bread Pudding is the quintessential New Orleans dessert. Every restaurant in the city has some sort of variation. Here’s an twist to this southern dessert. Sweet potatoes and pumpkin pie spices along with pecans really dress up classical bread pudding. And it appears like a cake when baked in a spring form pan. I served the dessert with bourbon sauce. Delicious. With Louisiana sweet potatoes available in the fall, this is a good time to make this variation.
Here’s a different sort of soup recipe; it is very tasty — “Italian Wedding Soup.” I was excited to find a recipe which includes fresh dill — now have a good use for the herb which grows in my garden. Although the soup is often served at weddings (and June is a popular wedding month) the title actually refers to the “marriage” of the flavors in the soup — not the actual wedding. But please serve this soup any time of the year — the hearty soup is also very healthy and satisfying. . Continue reading
Here’s a traditional Louisiana-style recipe for “White Beans and Smoked Ham.” Although the recipe, “Red Beans & Rice,” is commonly associated with Louisiana cuisine, white beans are served in the South, too. This dish is often found as part of “plate dinners” or on cafeteria lines. White beans are mild flavored — and combined with some seasonings the beans are quite tasty. Dried beans have many health benefits — they are high in fiber (the kind that lowers cholesterol and controls blood sugar) and protein — so I’m trying to eat them more frequently. And a pound of beans makes a large batch — enough for several meals. Continue reading