City Girl Southern Roots

Louisiana Seafood Festival 2012

2012-10-19T09:57:00.001-05:00

Seafood Lover's near and far came out to celebrate the local cuisine of Louisiana. The three-day festival offered live entertainment, celebrity chef cooking demonstrations, local arts and crafts and world-famous cuisine from top New Orleans restaurants and caterers. The Louisiana Seafood Pavilion gave festival goers the opportunity to purchase fresh, local seafood products and have them delivered to their home address...NICE! There was a Children’s Museum Pavilion with an area just for the kiddies, with hands-on activities and educational programs in a fun setting. They also had arts and crafts vendors selling plaster houses, seafood art designs, masks, original art on canvas, jewelry, photography and many more arts and crafts.

My friends and I camped out at Waldenberg Riverfront Park overlooking the Mississippi River and enjoyed some amazing seafood, music, snoballs, rum punch and strawberry comforts. It wasn't unusual to look over at the river and a cruise liner or old fashion paddle wheeler was passing by while a funk, zydeco or brass band was jamming on stage (we took pictures to make sure, just in case the rum punch and strawberry comforts were kicking in). You can't help but feel the love and energy around you. We are all there for the same reason; the feast, the music and good vibrations (check out the video below and you will see what I mean).

The south is all about their festivals and I love every minute of it. This was a reminder why it's so hard to call home (Los Angeles) home these days. My comfort zone is definitely set in Southeast Louisiana, so when people ask why I moved back to Louisiana I'll just tell them to follow my blog.

I am a TRUE city girl, with DEEP southern roots.

We called him The Dancing Man...he made our day!

Drago's Seafood Restaurant - Grilled Oyster's (the aroma is intoxicating)

Tee-Eva's Authentic New Orleans Pralines

Carnival Cruise Line on the Mississippi River

Paddlewheeler Creole Queen on the Mississippi River

Bourbon House - Creole BBQ Shrimp Loaf

Saltwater Grill - Crawfish & Spinach Loaf

Chef Duke's Shrimp Creole

www.neworleansmasks.com

Blues, Booze and Barbecue

2012-10-17T07:50:00.000-05:00

Louisiana is the land of festivals; there is a festival for anything and everything with music and food usually being the main event. The 7th Annual Crescent City Blues and BBQ Festival was held over the weekend and the line up was one not to miss, that's if you are a fan of the blues. Even if you didn't think you were a fan it's safe to say you would have been after this weekend. Blues man Keb Mo, veteran soul singers Clarence Carter (Slip Away, Patches and Strokin') and Latimore (Let's Straighten It Out and My Give A Damn Gave Out ), Sugar Blue (Hoochie Goochie Man), Larry Burton, Baton Rouge's Grammy-winning blues artist Chris Thomas King (Hard Times Killing Floor Blues), Miss Lavelle White, New Orleans' own Johnny Sansone and returning to New Orleans after a long absence is blues man Ironing Board Sam were some of many on the bill who blessed us with their presence.

Over the weekend the air was filled with blues, funk and the smell of smoke from grills. I would have to say the perfect marriage would be blues and barbecue. The vendors were plenty and had many options from traditional to innovative. Making my way to the line of food vendors made my decision extremely difficult (remember, I have a hard time making a decision). I was watching plates of Jerk Pork; Burnt Ends of Brisket w/White Bread and Pickles; Smokey Ribs w/Corn Pudding and Greens, and Barbecue Pulled Pork over grits pass me by. I eventually chose the Pecan Smoked Pulled Brisket and Pulled Chicken Sliders, because Whole Hog Cafe was in Santa Fe and I wanted to see if my favorite item on the menu (Pecan Smoked Pulled Chicken) taste the same and they did not disappoint here in the Crescent City. Sorry! I ate the pulled chicken slider, before I remembered to take a picture.

Whole Hog Cafe - Pecan Smoked Pulled Brisket Sliders

Boswell’s Jamaican Grill - Jerk Pork Plate

Vaucresson’s Sausage Company - BBQ Chicken Sausage Po Boy

Crescent City Blues & BBQ Festival 2012

Did I mention the festival is free??? It was one big outdoor party in the city of New Orleans enjoyed by the young and the old.

Next Crescent City Blues and BBQ Festival will be held on October 18 - 20, 2013.

"Laissez Les Bon Temps Roulez" - Let the Good Times Roll

2012-10-05T12:04:00.001-05:00

New Orleans it known for it's history, music and food. There's no place like it when it come to delicious food. Dining here is an experience in itself, and it's worth a trip just to enjoy the taste of the Crescent City. You'll plan a trip to return to eat at the restaurants you weren't able to visit the first time. The choices are unlimited here from spicy seafood, gumbo, blackened redfish, shrimp remoulade, Po' Boys, Cajun delicacies, pralines, beignets, cafe au lait and fried or grilled alligator...be prepared!

Bon appetit!

Olivier's Creole Restaurant
204 Decatur Street
New Orleans, LA 70130
504-525-7734
www.olivierscreole.com/

I'm a major fan of this treasure in the French Quarter. Olivier's Restaurant is owned and operated in New Orleans by Armand Olivier Jr. and the Olivier Family since 1979; as soon as you walk in you know you are in for a treat from a family that knows a thing or two about a true dining experience. Your initial encounter begins with a welcoming greeting at the door and served by a friendly and helpful staff. Our server recommended what is now my favorite dish there, we'll get to that in a bit. The decor is a refection of elegant Fine Dining all while maintaining the warm comfort of casual atmosphere over looking Decatur Street.

Many of the recipes represent five generations of Creole tradition now known all over the world as the very essence of the Crescent City. Here you will find innovative recipes and ideas in the tradition of Creole culture in all of its richness. If you are having a hard time deciding there are two platters that I would suggest; the New Orleans Classic Trio - Blackened Redfish, Shrimp & Andouille Jambalaya, and Crawfish Étouffée or the Taster's Platter - battered and deep-fried fish, shrimp, Crab & Salmon Cake, and Creole gumbo. Oh! The cornbread (moment of silence) made my eyes roll to the back of my head and I'm not a huge fan of cornbread, but I could eat third, fourth or fifth helpings of this moist, sweet and buttery golden yumminess drizzled with honey. My ultimate favorite is the Eggplant Olivier. I went with friends for dinner and one of them swore that they didn't like eggplant...the dish changed his mind.

Eggplant Olivier

Cornbread

Mushroom Ragut

Garlic Roasted Chicken

Creole Gumbo

To sum it all up in their exact words "Olivier's is where Creole Tradition meets The Art of Dining and The Science of Cooking". I couldn't have said it better. The combination of great food in a relaxing and enjoyable atmosphere should not be missed in the Quarter.

Deanie's Seafood
841 Iberville St. (at Dauphine St.)

New Orleans, Louisiana 70122
504-581-1316

www.deanies.com

This is a local favorite in the heart of the French Quarter. Located just a block off Bourbon and Canal streets. Deanie's Seafood is a New Orleans destination in itself. You will know this is all about seafood when you see the glass aquarium representing Louisiana’s gulf coast. The 4-foot-by-5-foot aquarium sculpture is a permanent installation at the French Quarter location and serves as a reminder of Deanie's love for and commitment to Louisiana’s unique culture, environment and the people that sustain our local economy.

The portions here are ridiculous. My cousin and I had dinner here one night and each ordered the Half Seafood Platter - fresh shrimp, catfish, oysters, softshell crabs and crawfish dressing ball, with a large side of onion rings. Our server looked at us and suggested we get one half platter and small side of onion rings to share. Now, we were both raised only children and sharing is really a foreign concept with us so we told her, "no, we want two half platters and a large side of onion rings" and thanked her for her concern. No sooner did the plates at the table next to us come out and we saw the platters, with seafood and their side of onion rings both stacked like pyramids, "Uh! Excuse me. You can bring what you suggested and THANK YOU!!!!" We still talk about that one LOL!

Crawfish Boil

Seafood Platter and Large Side of Onion Rings

Half Seafood Platter

New Orleans Style BBQ Shrimp

Court of Two Sisters
613 Royal St.

New Orleans, Louisiana 70130

504-522-7261

www.courtoftwosisters.com/

Dining in this historic picturesque old-world courtyard with its original gas lights and flowing fountains add to the unique history of this French Quarter building.

The Court of Two Sisters changed hands many times since the two sisters, Emma and Bertha Camors first opened what we would consider now a boutique, back in the late 1800's. Ironically two brothers, Joseph and Jerome Fein now own and operate the restaurant (non relation to Emma and Bertha), which was passed down from their father.

This is New Orleans so we have to get into mystics and spirits for a minute. Waiting for you at the entrance of the Court of Two Sisters are ‘charm gates’, given to the two sisters by Queen Isabella of Spain in 1832. These gates were blessed with magic and are reported to be lucky. It is said that if you touch them, you will be the recipient of their charms. Begin by touching the charmed gate and then enter the enchanting courtyard where the elements await your presence, ready to delight all of your senses and provide you with a romantic atmosphere to remember for a lifetime. Can you imagine all of the women that touched this gate since the 1800's hoping and wishing for true love? It ain't that easy ladies, but why risk good fortune.

The Jazz Brunch at Court of Two Sisters is the perfect break from an evening spent on Bourbon Street and the strolling jazz trio lifts the heart and will relax the mind. This is my go-to with my out of town guest and best part is the brunch is also available everyday of the week. I posted a video below, as well as pictures to give you an idea of what to expect. It's an authentic New Orleans experience that will make you feel like you stepped back in time. If it is festival season I would highly recommend making reservations and reserving a table on the patio. You'll never know; you might see fairies and spirits dancing around the fountain. ;-)

An Apple A Day...

2012-10-03T11:22:00.000-05:00

Delicious and crunchy apples are one of the most popular fruits. This sweet and juicy fruit is packed with rich phyto-nutrients and antioxidants; which are health promoting, have disease prevention properties and is also low in calories. Humph! I guess they really meant it when they said, "an apple a day will keep the doctor away".

Now that I shared the health and nutrition benefits of apples, we can move on to what you really came here for...some delectable delights! These are some of my favorite use of apples in recipes.

Mulled Apple Cider

6 regular-size hibiscus tea bags

2 1⁄2 cups water

4 whole allspice

4 Whole cloves

2 (3-inch) cinnamon sticks

6 cups apple cider

Cider Tea:

Place 6 regular-size hibiscus tea bags and 2 1⁄2 cups water in a medium saucepan; bring to a boil.
Boil, uncovered, until liquid is reduced to 2 cups.
Remove tea bags, and stir in 4 each whole allspice and cloves and 2 (3-inch) cinnamon sticks.
Let cool about 1 hour; chill 1 hour.
Discard solids.
Cook tea mixture and 6 cups apple cider in a large saucepan over medium heat until thoroughly heated.

Makes: 8 cups

Spiked Apple Cider

Rum Cider Tea: Prepare Cider Tea as directed, stirring 1 cup rum into cider mixture in saucepan. Makes: 9 cups

Bourbon Cider Sour: Stir together 3⁄4 cup each bourbon and apple cider, 1⁄2 cup orange juice, and 1⁄4 cup sugar. Serve over finely crushed ice. Makes: 2 1⁄3 cups

Sweet and Savory Salad

6 to 8 cups chopped romaine lettuce

2 Medium Apples, chopped

1 cup Dried Blueberries

1 cup Chopped Candied Pecans

8 Slices Thick-cut Bacon, crisp-cooked and crumbled

4 to 6 oz. Blue cheese, crumbled

Raspberry Vinaigrette (I use Ken's Light Raspberry Vinaigrette)

On a large bowl, combine the lettuce, apples, blueberries, pecans, bacon and blue cheese. Drizzle generously with raspberry vinaigrette.
Toss well and serve.

**If you prefer your salad to have more dressing, feel free to add more.
**This recipe could be cut in half.

**Below you will find a recipe for candied pecans. Living in Louisiana you can find them anywhere, but I discovered in Los Angeles it's not so easy to find and I had to make them myself. Use the leftovers for snacking.

Candied Pecans

1 Egg White

1 Tablespoon Water

1 Pound Pecan Halves

1 Cup White Sugar

3/4 Teaspoon Salt

1/2 Teaspoon Ground Cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Pork Loin w/Apple Chutney

1 Pork loin of approximately 5-6 lb

4 cloves garlic, crushed and minced

2 tbsp olive oil

1 Tablespoon Dried Thyme

1/2 Tablespoon Black Pepper

1 1/2 Tablespoon Sea Salt

Preheat an oven to 350 degrees.
Rub the meat all over with olive oil, followed by all other ingredients. Keep aside for half an hour.
Place on a sheet pan and roast for 30-40 minutes, or until a thermometer inserted in the center registers to 160 degrees.
Let rest for 20 minutes before serving.
Serve with chutney on top of sliced pork or on the side.

Serves 4

Apple Chutney

10 Medium Apples, peeled, cored and diced (Granny Smith)

2 Cups Golden Raisins

2 Cups Apple Cider Vinegar

2 Cups Light Brown Sugar

1 Onion, diced

2 Cloves Garlic, minced

1 Red Bell Pepper, diced

3 Tablespoon Pickling Spices (or 3 tbsp mustard seed and 2 tsp allspice)

2 Tablespoon Ginger

3 Red Pepper Flakes

2 Teaspoon Salt

Add all ingredients to a large sauce pan.
Simmer with the lid off for 45-60 minutes until thickened.

**You can freeze the extras the leftover chutney in a freezer safe containers.

Brunch Anyone?

2012-10-01T13:40:00.000-05:00

Living in Los Angeles you "do" brunch for any and every occasion. This is how conversations normally went, "It's your birthday; lets do brunch", "It's nice out; lets do brunch", "I got a promotion; lets to do brunch", "My divorce papers came in; lets do brunch" true story. I absolutely love spending time on any patio and with a glass (or two...) of Champagne and many many food options. I'm one the most indecisive people you would ever meet...don't judge LOL!

If you are a local or visiting the city these are my recommendations for a Saturday or Sunday Brunch.

Here are my Top 3 picks for brunch in Los Angeles:

Pip's Pizza-Pasta-Salad - Los Angeles, California
1356 La Brea Blvd
Los Angeles, CA 90019
(323) 954-PIPS (7477)
http://www.pizzapastasalads.com/

This up and coming and here to stay is known for top notch service and entertainment, as well as being reasonably priced and serving up great food. It's also cool location for All-You-Can-Eat Sunday Champagne Jazz Brunch. They also offer Sangria Saturdays serving All-You-Can-Drink Sangria and Mimosa Pizza, Pasta and Salads Buffet all for $20.00; while listening to live island music. I grew up in this neighborhood and it's wonderful to see great things thrive, not to mention it's addition to the tremendous growth in the community.

The Ritz-Cartlon (inside the Jer-Ne Restaurant + Bar) - Marina del Rey, California
4375 Admiralty Way
Marina del Rey, California 90292
(310) 823-1700
http://www.ritzcarlton.com/en/Properties/MarinadelRey/Dining/Default.htm

We celebrated everything from birthdays to divorces on the patio of Jer-Ne overlooking the Marina and sipping (bottles) of Champagne. Great food, great atmosphere with some amazing friends and/or loved one is all you need for this incredible water-front dining experience. If you love seafood this is your place.

Samba Churrascaria - Redondo Beach, California
207 North Harbor Drive
Redondo Beach, California 90277
310-374-3411
http://www.sambaredondo.com/

Saturday and Sunday All-You-Can-Eat Champagne and Sangria Brunch overlooking the Pacific Ocean. You can take a stroll around Redondo Beach Pier, after eating meat, meat and more meat or to walk off the countless glasses of Sangria. Don't pass on the Grilled Pineapple and the salad bar have some great selections, as well. This location with its gorgeous setting and a breathtaking backdrop is perfect for big groups.

Ode to Santa Fe

2012-09-28T04:50:00.000-05:00

The Los Angeles Times recently named New Mexico the top place to visit in 2012. It's adobe architecture, art galleries, world class accommodations and dining would make a great long weekend visit, not to mention the casinos are no more than 30 minutes outside of the city. The locals call it Land of Enchantment or Land of Entrapment, depending on how you look at it...it was a toss up for me on any given day. I lived in Santa Fe for a short stint and resided in the Downtown/Railyard District surrounded by some wonderful and eclectic shops, restaurants and hotels, but living in Los Angeles and New Orleans made it hard for me to embrace the cultural differences at times.

Now for the food. New Mexican cuisine is a little different from the Mexican food some of us from Los Angeles are used to. It's a cross between the Mexican food we're familiar with and Tex-Mex, in my opinion. There were some things I did fall in love with; the Green Chile Stew with chicken or pork and I was re-introduced to Corned Beef Hash and can I tell you, I LOVED IT! My dad ate it from the can when I was a little girl and it always reminded me of Alpo Dog Food, so I wouldn't even try it. Occasionally, a co-worker and I would stop at this little hole in the wall for breakfast (amazing breakfast buffet) and the corn beef hash looked so good I had to try it. All I can say is, it's nothing like HOMEMADE Corned Beef Hash....I digressed! See, that's how good it was and shame on whoever thought it was a great idea to can it.

If you can't make it there anytime soon, then bring New Mexico to you. Throw on some moccasins, a poncho, sombrero, play some Mariachi music and fiesta 'til you drop.

Buen provecho!!

New Mexico Green Chile Chicken Stew

3 Pounds Chicken Thighs
Olive Oil

2 Teaspoon Dried Thyme

2 Teaspoon Dried Marjoram

2 Tablespoon Dried Basil

1 Tablespoon of Cumin

4 Green Chiles (Anaheim)
2 Bay Leaves

2 Jalepeno, seeded and minced

1 White Onion, chopped

3 Cloves Garlic, minced

5 Carrots, chopped

5 Stalks Celery, chopped

1 Cup Cilantro, chopped

1 (14.5 oz.) Can Stewed Tomatoes, drained and chopped - reserve juice

3 Potatoes, peeled and cubed

2 Cups Tomatillo Salsa (Salsa Verde)

1 Can of Chicken Broth

Salt and Pepper

Sour Cream

Lime Wedges

Chicken:

Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan and make surer there is a little room between pieces so they aren't crowded in the pan.
Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°.
Once the its cooled down, begin to remove skin and meat from the bone.
Tear meat into pieces and set aside.

Stew:

Broil green chilies in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and place in plastic bag for 10 minutes to steam the skins off.
Use a dutch oven or large pot and saute celery, onions & garlic in oil for 5 minutes on med; stir to prevent burning. The last 1 - 2 minutes add thyme, marjoram, basil and cumin and continue stirring.
Add chicken, jalapeno peppers, chicken broth, reserved stewed tomato juice, tomatillo salsa, and bay leaves.
Peel skin from chilies, dice and add to pot.
Cook on high for 30 minutes and add tomatoes.
Simmer 1 hour then add carrots and potatoes.
Simmer until carrots and potatoes are done.
Remove bay leaves.
Salt and Pepper to taste.
Serve with sour cream and lime wedge.

Sweet Corn Tamale Cake

Salsa Verde

3 Tomatillos, chopped (remove papery skin)

1 Green Onion

2 Tablespoon Fresh Cilantro

1¼ Teaspoon Granulated Sugar
Salt, to taste

Pinch Ground Black Pepper

Sweet Corn Tamale Cake

1 1/2 Cups Frozen Sweet Corn

1/2 Cup Butter, softened

3 Tablespoons Sugar

1/2 Teaspoon Salt

1/2 Cup Corn Masa Flour (corn flour)

2 Tablespoons All-Purpose Flour

Tomato and Avocado Salsa

1 Tomatoes

1/2 Avocado

1 Tablespoon White Onion

1 Tablespoon Cilantro, minced

1/2 Small Jalepeno, minced

1/4 Teaspoon Lime Juice

Salt and Pepper

Sour Cream

Fresh Cilantro, roughly chopped

Preheat oven to 400°F.

Salsa Verde:

Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.

Tomato and Avocado Salsa:

Prepare tomato and avocado salsa by combining all ingredients (diced tomato, avocado, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.

Sweet Tamale Corncake:

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth.
Add masa and flour and blend well. Mix in the remaining ½ cup of frozen corn kernels by hand.
Measure ½ cup portions of the mixture and form it into 3" wide patties with your hands.
Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce).
You'll need to use enough salsa verde to coat the entire plate -- it should be about ¼" deep.
Arrange the tamale cakes side-by-side on the salsa verde.
Spoon tomato avocado salsa on top of corncakes, followed by a spoonful of sour cream.
Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

Serves 4

Coconut Margarita

1 Cup Sweetened Shredded Coconut, toasted

1/4 cup Freshly Squeezed Lime Juice (about 5 limes)

1 Cup Coco Lopez or 1 Cup Cream of Coconut

1/2 Cup plus 2 Tablespoons Tequila

1/4 cup Cointreau Liqueur

Honey

Preheat the oven to 350 degrees.
Toast coconut on a baking sheet, in the oven, stirring frequently until golden brown, which should take 8 to 10 minutes.
Pour 2 tablespoons of honey into a small bowl. Dip the rims of the cocktail glasses in honey, then into coconut mixture, coating it well.
Combine the remaining ingredients with 1 cup ice in a blender and puree until the mixture is smooth. Pour evenly in prepared glasses and serve immediately.

Serves 2

Girls Night In

2012-09-26T03:56:00.000-05:00

Every now and then the girls need to get together to bond, share some laughs, memories and sometimes secrets. I know some of my most cherished and funniest memories are with my girls vacationing, partying or just lounging around the house; usually with a cocktail in hand. You know who you are...

I guess you can say, "I get it from my mama". My mother, aunt and some of their friends got together every Friday night; hopping from house to house each week to play Pokeno for change (seriously, like for pennies, nickels, dimes and quarters). I can still smell the scent of home made salsa and tortilla, hear the sound of cackling women and the screams of POKENO!!!! Even as a young girl (being dragged from house to house) I felt that camaraderie amongst women and knew one day I too shall follow, but not Pokeno LOL!!!!

I put together a fun menu for the occasion. You and your girls can have a Chick Flick Night, Spa Night or even Game Night; it doesn't matter what you decide to do, as long as you take the time for some serious intimate girl time.

Cajun Alfredo with Penne Pasta

4 Small Boneless Skinless Chicken Breasts (about 1 lbs.)

1/2 Cup Cajun Blackening Spice

3 Tablespoons Cooking Oil (or more depending on the size of the pan)

1/2 Cup Butter

2 Garlic Cloves, minced

1/4 C. Dry White Wine (or chicken broth)

2 Cups Heavy Cream

1 3/4 Cup Freshly Grated Parmesan Cheese

1 Cup Roughly Chopped Sun-dried Tomato (in oil)
12 oz Tasso

Creole Seasoning (to taste)

1 Pound Penne Pasta

Chopped Parsley, for garnish

Cook pasta al dente, set aside.
Pound the chicken with a meat tenderizer or rolling pin, then generously coat both sides with Cajun Blackening spices.
Heat cooking oil in a cast iron skillet over medium heat.
Add chicken to skillet and cook each side about 3 minutes, or until blackened. Set aside.
Cut blackened chicken in 2 inch pieces.
Use same skillet and add wine, heavy cream, butter, Parmesan cheese, tasso and sun-dried tomatoes, stir constantly over med heat for two to four minutes. You want the sauce to thicken up.
Add chicken to sauce.
Season with Creole Seasoning to taste.
Toss with pasta and garnish with chopped parsley.

Garlic Bread

1 Loaf Artisan French bread or wide baguette

2 Heads of Garlic

2 Sticks of Butter

Dried Oregano

Preheat oven to 350 degrees.
Slice loaf of bread up the middle so you have two halves (use a serrated knife for best result). Now set them cut side up.
Mince the garlic very fine or use garlic press - either way is okay. (Crush garlic with blade of the knife and it will make mincing much easier)
Melt butter in a small sauce pan on low heat and add garlic.
Cook garlic and butter for 2 minutes; stirring to prevent burning.
Use a basting brush and slather the garlic butter all across that bread; let it soak in. Make sure you get all the garlic evenly distributed and then sprinkle with oregano.
Place garlic bread on a baking sheet and bake in oven for 10 to 15 minutes to heat the bread and then brown it off for color under the broiler for a minute or two. (Make sure you keep an eye on it or the bread and/or garlic will burn)
Sprinkle with oregano and let it cool for a minute or two.
Slice and serve.

Italian Chopped Salad w/Basil Vinaigrette

2 Heads of Romaine, chopped

*1 Package of Cherry Heirloom Tomatoes (the more colors the better), quartered

1 Small Red Onion, chopped

12 Slices of Genoa Salami, cut in thin slices

1/2 Cup Pitted Black Olives, chopped

1/2 Cup Garbanzo Beans, chopped

1/2 Cup of Shredded Parmesan Cheese

Mix all ingredients above.
Toss with salad dressing (recipe below).

*You can use sweet cherry tomatoes for Heirloom, but the salad is very pretty with the Heirloom ;-)

Basil Vinaigrette

1 teaspoon Dijon mustard

1 garlic, chopped

2 teaspoon salt

1 teaspoon sugar

1/2 cup roughly chopped basil leaves

1/4 cup white wine vinegar

3/4 cup olive oil

Place the salt, sugar, mustard, garlic and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.

Makes about a cup or less.

*I would make this ahead and store covered in the fridge for up to a week.

Limoncello and Prosecco Sparkling Cooler

2 oz Limoncello liqueur, cold (recipe below)

4 oz cold Prosecco

Put your glasses in the freezer.
Add limoncello, then the Prosecco.
Run lemon wedge around rim of 2 cold champagne flutes. Dip rims into sugar.
Divide limoncello mixture and lemon juice between flutes. Top with more Prosecco.

Makes 2 servings

Limoncello Liqueur

10 lemon

1 liter vodka

3 cups white sugar

Directions
Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.

Fall weather brings out the comfort food

2012-09-24T13:50:00.002-05:00

Growing up in Los Angeles you really don't see the seasons change, maybe because we only have two....Rainy Season and Dry Season. I remember one of the first things I said when I found out I was moving to Louisiana was, "I finally get to see seasons change". Boy, was my bubble popped when I found out it's pretty much like Cali here, except here it's Hurricane Season and the season of Pure Hot Hell...womp womp!!

The crazy difference is in Los Angeles you have a gradual cool down, but in Southeast Louisiana it's shorts & t-shirt weather Monday, heavy jackets & boots on Tuesday and possibly back on the lake by Saturday, but it happens around the same time of year and that's late fall.

After a long summer we all can't wait for the weather to cool off, that's a sign that it's time to bring out your favorite fall recipes. If you're looking for some new chilly weather dishes to enjoy, consider trying some of the delicious recipes.

Linguine with Roasted Bell Pepper, Crab and Basil

(Courtesy of Alexandra's Kitchen Blog)

Roasted Red Peppers, about 4 whole, cut into slivers

2 to 3 Cloves Garlic, crushed

Pinch of Crushed Red Pepper Flakes

1/4 cup Extra-Virgin Olive Oil

1/2 lb. Linguine** (about 6 oz of dried Linguini)

Kosher Salt

6 oz. Crabmeat

Big of Bunch Fresh Basil

Fresh Cracked Pepper

Freshly Shredded Parmigiano-Reggiano Cheese

1. Bring a large pot of water to a boil. Add a big pinch of kosher salt. (I add about a tablespoon). Place the oil, garlic and red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. (If you have an electric burner, as I do, remove pan from the heat source if the garlic begins to brown.)

2. Cook pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add the sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary. Top with Parmigiano-Reggiano Cheese.

*You could use jarred, which would save time, but if you have the time, make them from scratch — they’re so easy and delicious!
**Use whatever shape pasta you like.

Red Beans and Rice

(Courtesy of Raised on the Roux Blog)

3 Bay Leaves

2 Teaspoons Salt
1 Teaspoon Dried Thyme Leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon black pepper

1 pound Dried Red Kidney Beans

2 Tablespoons Bacon Fat or Canola Oil
1 Pound Andouille Sausage, sliced thin
2 Medium Onions, chopped
1 Large Green Bell Pepper, chopped

2 Stalks Celery, chopped

3 Garlic Cloves, minced

1 Pound Pork Tasso (or pickled pork)

8 Cups Water

5 Cups Cooked Rice

Rinse beans thoroughly to remove excess dirt; pick over for stones.
Place beans in a large bowl; cover with cold water and soak overnight.
In a large saucepan or Dutch oven, heat bacon fat or canola oil. Add sausage; sauté until brown on both sides. Add onions, bell pepper, celery and garlic; sauté until tender. Add seasoning mix; stir.
Add soaked beans and liquid (“bean liquor”), tasso and water. Cover and bring to a boil over high heat. Reduce heat to simmer.
Cook 1 1/2 to 2 hours, stirring often, until beans are tender. Add additional water, if needed, to keep beans from scorching. Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).
Adjust seasoning if necessary.
Serve over hot cooked rice with lots of French bread and hot sauce options.

Serves 8-10.

**Note - Jacob's World Famous Andouille in La Place, Louisiana have some of the best smoked meats I've ever had. Check out the link below and order your Andouille and Tasso you will need for this recipe...trust me, it will make a huge difference. Also, keep the website handy for your next pot of Gumbo...recipe coming soon ;-)

http://www.cajunsausage.com/

Mexican Tortilla Soup

6 (6-inch) Corn Tortillas, preferably a little old and dried out

1/4 Cup Grapeseed Oil or Peanut Oil

1/2 cup Chopped Onion

2 Cloves Garlic, minced

*1 Medium Anaheim, Poblano or Jalapeño Chile, seeded, veins removed, chopped

4 Cups Chicken Broth or Homemade Chicken Stock

1 Can (14.5 oz) Diced Tomatoes, undrained (recommended fire-roasted)

1/2 Teaspoon Coarse Salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1 ripe avocado

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

Chopped fresh cilantro

1 lime, cut into wedges

*Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half Jalapeño.

If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips.
Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.
Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes.
Add the shredded chicken and cook until heated through. Adjust seasoning if necessary.
Pit, peel and cut the avocado into 1-inch chunks. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Serve 4

Beef Stew

3 Pounds Boneless Beef Chuck (well-marbled), cut into 1½-inch pieces
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
2 Medium Yellow Onions, cut into 1-inch chunks
3 Stalks Celery, sliced
7 Cloves Garlic, peeled and smashed
2 Tablespoons Balsamic Vinegar
1½ Tablespoons Tomato Paste
¼ Cup All-purpose Flour
2 Cups Dry Red Wine, such as Burgundy
2 Cups Beef Broth
2 Cups Water
1 Bay Leaf
½ Teaspoon Dried Thyme
1½ Teaspoons Sugar
4 Large Carrots, peeled and cut into one-inch chunks on a diagonal
1 Pound Small White or Red Boiling Potatoes, cut in half
Fresh Chopped Parsley (optional for garnish)

Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
Lower heat to medium and add onions. Brown onion, about 3 minutes per side then remove from pot and set aside. Drain excess fat from pot.
Add potatoes, carrots, celery, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
Remove bay leaf. Adjust seasoning if necessary.
Garnish with fresh parsley if desired.

*Note: For thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir in mixture into stew.

Even better the next day.

Football Season is here....

2012-09-23T20:58:00.001-05:00

Football and entertaining always seem to go hand-in-hand, during the course of my life. Whether just a few friends over for Monday Night Football or a full on Superbowl party; food is always the main attraction.

Even tailgating has spread across the nation and turned into a culinary experience. Traditionally, tailgate parties were held in the parking lot of the stadium, on or around a tailgate held before and/or after the game. Now tailgating has gone from truck tailgates to block parties to yachts and tricked out RV's. Yes, you will find burgers and hot dogs on the grill, but don't be surprised by some of the more elaborate menus around you.

Here are some game-day chow down to consider if you are parked in front of the television like "the sick and the shut in", throwing a backyard football bash or tailgate party.

L.A. Street Vendor Bacon-Wrapped Hot Dogs

8 Hot Dogs

8 Slices Thin/Regular Cut Bacon

8 Hot Dog Buns

Add on(s)

Grilled Onions

Sweet Pickle Relish

Cheese (American - Cheddar-Monterey Jack)

Ketchup/Mustard/Mayonnaise

Toothpicks

Preheat broiler on high.
Wrap a slice of bacon around each hot dog, securing both ends with a toothpick.
Place on broiler pan and broil 4 - 6 minutes or until bacon is crisped.
Serve in a bun.

Option: You can slice hot dog (deep) down the middle and stuff with grilled onions, before broiling.

Honey Lime Chicken Skewers

(Photo Credit: Kitchen Meets Girl)

3 Tablespoons Soy Sauce
3 Tablespoons Honey
1 Tablespoon Canola Oil
Juice of one Lime
2 Garlic Cloves
1 - 2 Teaspoon Siracha
3 Tablespoon Cilantro
1 Pound Skinless, boneless Chicken Breasts (cubed)

*Sliced limes into quarters for garnish

In a small bowl, combine all ingredients (except chicken breast).
Place chicken in a 1 gallon freezer storage bag; pour marinade over chicken, press out air, zip bag and make sure all pieces are coated.
Allow to marinate for at least 1 hour.
Grill on medium heat for 6 - 8 minutes per side, until juices run clear.

New Orleans Muffaletta
(Muffuletta or Muffoletta, pronounced muff-uh-lot-uh or moo-foo-let-ah)

Sandwich

1 Muffaletta Bread or French Bread

1/4 Pound Mozzarella Cheese

1/4 Pound Provolone Cheese

1/4 Pound Ham

1/4 Pound Hard Salami

1/4 Pound Capicola

Olive Salad Spread

1 1/2 Cup Quality Pimento-stuffed Olives, crushed or coarsely chopped

3/4 cup pitted standard black olives

1 Cup Giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)

2 Pepperoncinis, chopped

2 Tablespoon Capers, chopped

1/2 Cup Red Roasted Pepper Strips, chopped

3-4 Fresh Cloves Garlic, minced

1 Tablespoon Fresh Oregano, chopped

1 Tablespoon Fresh Italian Parsley, chopped

2 Tablespoon Red Wine Vinegar

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Crushed Red Pepper

1 Cup Extra-Virgin Olive Oil

Freshly Ground Black Pepper, to taste

***Food processor is not recommended***

Combine olive salad ingredients and place in a jar with lid. Refrigerate 24 hours for best results.

Assembling:

On the bottom half of the sliced bread round, layer deli meats and cheeses as desired.
Spread a generous portion of olive salad on top of the meat and cheese
Brush oil from the olive salad on the inside of the top bread layer and place on top of sandwich.
Cut sandwich into quarters (or smaller wedges if desired)

Hot Sausage Po Boy

2 32-oz. Hot Sausage Roll (I prefer Odom's Tennessee Pride)
3 Cups Finely Shredded Lettuce
12 Tomato Slices
1 Thinly Sliced Onion
Sliced Pickles
Mayonnaise/Mustard
4 6-inch French Loaf Bread

Make 16 equally proportioned patties.
Place sausage patties in a heavy skillet on medium-high; cook until done.
Slice the bread in half lengthwise and toast in skillet with fat rendered from sausage.
Spread generously with mustard and mayonnaise on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato.
Place 4 hot sausage patties on top, and close up the sandwich as best you can.

Welcome to my blog!!

2012-09-21T22:45:00.000-05:00

I've been reading blogs for years and here I am with my very own. Sharing some recipes, favorite cookbooks, entertaining ideas and dining experience would make a lot of sense, considering those are some of my favorite pastimes. I hope you find these to be helpful and please leave comments and/or suggestions to help improve the site. Enjoy!!