I’m just back from four days in Santa Clara, California attending an international travel promotion show. It was spectacular—complete with areas devoted to zip lines, mountain climbing, a segway course AND a pool in which to bounce around zipped inside huge clear beach balls!

But the Louisiana entourage was THE hit at the culinary stage. I was part of the group with the Breaux Bridge Crawfish Festival and we cooked a plethora of what else, but crawfish-based dishes. Every time it was announced that we were cooking crawfish, attendees began lining up to taste our sumptuous dishes. On the “menu” was crawfish etouffee, crawfish stuffed bell peppers, crawfish and eggplant fritters with remoulade sauce, crawfish salad in avocado halves, and my personal favorite—crawfish fettuccini.

You had better get your stash of fresh, live crawfish, boiled crawfish, peeled crawfish tails and crawfish puree so you can duplicate our dishes at YOUR house. Don’t forget the French bread!

This can be mixed with rice to make a crawfish jambalaya. I also mixed it with rice and used it as a stuffing for red and green bell peppers.

Whenever I have a crowd over for a crawfish supper, this is THE ONE. It’s very rich, creamy and oh, so delicious.

I don’t want to see a King Cake until next Carnival season. I’ve had so many (cream-cheese filled, cinnamon, blueberry, strawberry, and even lemon curd) that even the Carnival colors of gold, green and purple have lost their luster.

I believe I am primed for the season of Lent, although before I know it we’ll be celebrating St. Patrick’s Day and St. Joseph’s Day, which will certainly entail more eating.

Crawfish season is NOW and I’m ready for anything cooked with our Louisiana freshwater crustaceans. And in fact, something just caught my eye on this website – crawfish jelly! I’m ordering some pronto and can’t wait to figure out what to spread it on – toast, biscuits, chunks of cheese???

In the meantime, my taste buds are waiting to be tickled with some of my favorite crawfish dishes. Remember – buy ONLY Louisiana crawfish!

ST. PATRICK’S DAY

As you can imagine there aren’t many Irishmen to be found around Acadiana. Oh, there are a few O’Briens and O’Malleys who probably ventured forth from New Orleans somewhere along the way, but there are certainly far more Broussards, Oliviers, and Thibodeauxs in these parts. But no matter, you will probably find a band or two of those who have proclaimed themselves Irish, at least for the day, swilling green beer at the local pubs.

I remember the nuns (Sisters of Mercy) pinning green paper shamrocks to the collars of our Catholic school uniforms when I was in grade school. After all, the foundress of the order of Sisters of Mercy was Catherine McAuley from Dublin, Ireland. But it wasn’t until I worked for the Brennan clan at Commander’s Palace in the 1970s did I witness firsthand how to truly celebrate St. Paddy’s Day.

Festivities began in the morning and lasted well into the night. There was green beer, Irish stew and side dishes of cabbage and potatoes. Parades wound through the streets of Uptown, Downtown and of course in the Irish Channel.

But, like a lot of others, I can be Irish for a day and have yet another excuse to party, and right smack dab in the middle of Lent, can you believe.

Forage in your closets for anything green. I turned up some green linen napkins, a couple of green serving platters and did a little research and now I’m ready for a dinner party of six guests, one of whom claims to have some Irish blood running through his veins.

If green beer doesn’t strike your fancy, serve champagne with a platter of Irish smoked salmon, garnished with watercress sprigs and serve with Irish soda bread. Pot pies filled with corned beef and cabbage accompanied by a warm salad of green beans, cucumbers and potatoes followed by lemon mousse and what else but Irish coffee should get us in the spirit. Oh, and don’t forget to wear green. I’ve even coaxed a couple of nieces into making me lots of paper shamrocks which will be wonderful scattered on the white tablecloth.

If my memory serves me correctly, I think this is the Irish coffee recipe from Commander’s Palace.

While Gumbo and jambalaya are always welcome before or after parades, I think this year I’m also going to add something else to my celebratory menu.

This Thanksgiving, the Bienvenu/Landry group (about 40 of us) is heading to the Atchafalaya Basin for a day at “the camp.” Since we have to get to the camp by boat, the teenagers are working out a ferry schedule. Two boats will carry the food. And from what I can understand, downed tree limbs (compliments of Hurricane Isaac) have been chopped up for a huge bonfire.

The menu, well I’m already stuffed just reading what’s going to be cooking on butane burners, grills, barbecue pits and on stove tops.

Here is the menu so far:

First, we have to have appetizers to munch while we sip on a couple of brews or Old Fashions. I’m contributing Natchitoches meat pies as well as several dozen of Cajungrocer’s stuffed breads. Someone is bringing the great Mexican cheesecake and I’m sure there will be lots of assorted chips and dips for the kiddies.

The main meal will consist of three fried turkeys, four turduckens, 4 gallons wild duck and sausage gumbo, a huge stuffed pork roast (Mama’s recipe), rice dressing, candied yams, corn pudding, the ever-present green bean casserole, cornbread and French bread.

Desserts will include too many pies to list here and lots of homemade cookies.

NATCHITOCHES MEAT PIES

Makes 18 to 20 meat pies

• 1 teaspoon solid vegetable shortening
• 1 ½ pounds lean ground beef
• ½ pound lean ground pork
• 1 cup chopped green onions
• 1 teaspoon chopped garlic
• ½ cup chopped celery
• 1 cup chopped bell peppers
• 1 ½ teaspoon salt
• ¼ teaspoon cayenne
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon all-purpose flour
• Vegetable oil for deep-frying

• Dough:
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• ½ cup solid vegetable shortening
• 1 egg
• 1 cup milk

Heat the shortening in a heavy pot, preferably black iron over medium heat. Add the beef and pork, and cook, stirring, until all pink has disappeared, 6 to 8 minutes.
Add the green onions, garlic, celery, and bell peppers and cook, stirring often, until the vegetables are soft and lightly golden, about 10 minutes. Season with the salt, cayenne and black pepper. Remove from the heat and stir in the flour, mixing well. Remove from the heat and cool. Make the dough by sifting the dry ingredients into a mixing bowl. Cut in the shortening and incorporate into the mixture. In a small bowl, beat the egg and the milk together. Work the egg-milk mixture gradually into the dry ingredients until a thick dough is formed.
Divide the dough into 18 to 20 equal portions. On a lightly-floured surface, roll the dough pieces into thin rounds. Using a saucer as a guide, trim the dough to make even rounds. Place a heaping tablespoon of the meat mixture slightly off center of the round dough. Fold to make the edges meet and crimp the edges with the tines of a fork.
Deep fry in hot oil until golden brown. Drain on paper towels. Serve immediately.

MEXICAN CHEESECAKE

Makes 16 servings

• 1/4 cup crushed tortilla chips
• 2 tablespoons butter, softened
• 8 ounces cottage cheese
• 24 ounces cream cheese, softened
• 2 eggs
• 8 ounces shredded cheddar cheese
• 1 small can green chilies
• 8 ounces sour cream
• 8 ounces jalapeno cheddar cheese dip
• Chopped tomatoes
• Sliced black olives
• Chopped green onions

Combine the chips and butter and press into the bottom of 9-inch springform pan. Process the cottage cheese, cream cheese, eggs (added one at a time), cheddar cheese and green chilies. Pour into the springform pan and bake for 1 hour at 325 degrees. Remove from the oven. Mix together the sour cream and cheese dip, and spread over the cheesecake. Cool at room temperature for 1 hour. Before serving, sprinkle the top with the tomatoes, black olives and green onions.

POOR AL’S FRIED TURKEY

*You’ll need a butane burner and a large, deep pot (both available on Cajungrocer’s website)

Each turkey will serve about 10 to 12

• 2 fresh turkeys, each about 10 to 12 pounds
• 1 large yellow onion, minced
• 8 garlic cloves, peeled
• ½ cup chopped peppers (you choice of green bell peppers, fresh jalapenos or mild bananas, or a combination of all three)
• ¼ cup salt
• ¼ cup cayenne
• About 10 gallons peanut oil

Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact.
In a small mixing bowl, combine the onion, whole garlic, peppers, and half each of the salt and cayenne.
With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff this mixture into the slits with your fingers. (You may want to use plastic gloves for this.) Pack it in well. Season the outside of the turkey with the remaining salt and cayenne, rubbing well. Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours.
Remove the turkeys from the refrigerator and set them aside for about 30 minutes. Pour enough of the oil to fill the pot about three-fourths full. Turn on the heat. The oil should be 350? to 360?F. Grab the turkey by the neck flap and gently and carefully submerge it into the hot oil. Be careful as the hot grease may overflow and splatter. Cover the pot. Turn the turkey every 10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook each turkey. When the legs begin to spread open and the internal temperature reaches 170? to 180?F on an instant-read meat thermometer the turkey is done.
Carefully lift the basket out of the hot oil. You can insert a broomstick through the handles and have two strong people lift the basket out of the pot. Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.
Repeat the process for the second turkey.

MAMA’S STUFFED PORK ROAST

Makes 12 to 14 servings

• One 10 to 12 pound fresh ham shank
• 1 large onion, finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 10 garlic cloves, thinly sliced
• 3 teaspoons salt
• 3 teaspoons cayenne pepper
• 1 teaspoon black pepper
• Vegetable oil
• 2 cups water

Preheat the oven to 450 degrees.
Set the roast on a large cutting board or platter. Combine the onion, bell pepper, garlic, salt, cayenne and black pepper in a small bowl and mix well.
With a sharp boning knife, make several deep slits in the roast spaced several inches apart. Using your index finger, stuff the seasoning mixture into the slits, packing it in firmly. Season the outside of the roast generously with more salt and cayenne pepper. Rub the roast lightly with vegetable oil.
Place the roast in a heavy roasting pan and put it in the oven. When the bottom of the pan begins to sizzle, carefully add the water. Bake the roast until it browns evenly, 30 to 45 minutes.
More water can be added if the pan becomes too dry. This will mix with the roast drippings and make a dark gravy that can be used now for basting the roast, then later to pour over steamed rice.
When the roast is well browned, reduce the heat to 350 degrees, cover, and cook until the juices run clear and the roast is tender, 3 to 4 hours.
Remove from oven and cool slightly before carving.

TURKEY LEFTOVER IDEAS

I usually keep the carcasses left from the fried turkeys to make a broth with which to make what we call a turkey bone gumbo. Use the broth in place of water or stock that you normally use.
BUT, last year I saved the leftover bits and pieces of the turduckerns and use them for a fabulously rich gumbo! Also, these bits and pieces make a rocking poorboy!

NO WASTE, right?!!!

            I remember Sunday nights many years ago when I often had a sleep-over at my great-aunt Belle. When a cold front rambled through, I remember the rain splattering on the frosty windows and the wind howling through the pecan and oak trees in her backyard. We were warm and toasty in her cozy kitchen, and there was always a big pot of soup simmering on the stove. We often sipped on hot chocolate tinged with a spoonful of strong coffee and I loved the marshmallows that melted in the hot cup.
            Aunt Belle had a repertoire of homemade soups—hearty beef and vegetable, simple oyster and milk, creamy split pea, and a marvelous white soup with bits of ham and sausage. Oh what fun we had putting the soups together, then retiring to the kitchen table to play cards, work on a jig-saw puzzle, or playing “I Spy.” When our pot of soup was done, we made cornbread or biscuits on which we spread lots of fig preserves or Steen’s cane syrup to go with our meal.
            Every now and then when the winter weather sets in, I invite a couple of my great nieces to join me for a bowl of soup on Sunday evenings. It’s a great time to visit with them AND to show them how to make a simple meal of a good soup. I think you’ll enjoy my repertoire of cold-weather soups.

OLD FASHIONED VEGETABLE SOUP
Makes about 6 quarts
2 pounds soup meat or brisket, cut into 2-inch cubes
Salt, black pepper, and cayenne to taste
1 teaspoon dried basil leaves
3 bay leaves
3 quarts beef broth
1 cup chopped onions
2 carrots, chopped
2 ribs celery, chopped
2 cups chopped cabbage
1 cup cut green beans (fresh, frozen or canned)
1 cup baby lima beans (fresh, frozen or canned)
1 medium turnip, peeled and chopped
3 cans whole tomatoes, crushed with their liquid
6 ounces curly vermicelli (optional)
            Season the meat generously with salt, black pepper and cayenne.  Put it, the basil, bay leaves and beef broth in a large soup pot over medium heat.  Bring to a boil, then reduce the heat and simmer, partially covered, for about one hour, or until the meat is tender.  Add the onions, carrots, celery, cabbage, beans, turnip, and tomatoes.  Simmer, uncovered, for one hour.  If the mixture becomes too thick, add a little more beef broth or water.  Add the vermicelli if using, and cook for about five minutes.  Adjust the seasonings and skim off any fat that rises to the surface.  Remove the bay leaves before serving.

SPLIT PEA SOUP
Makes 8 to 10 servings
1 pound dried split peas
1 ham bone, or 2 cups cubed ham
3 quarts chicken broth
1 cup chopped celery
1 cup chopped onions
1/2 cup grated carrots
1 teaspoon thyme
2 teaspoons salt (more or less to taste)
1 teaspoon freshly ground black pepper
Pinch or two of cayenne
2 bay leaves
1/2 cup dry sherry
            Combine all of the ingredients, except the sherry, in a large Dutch oven.  Bring to a boil, then reduce the heat and simmer for about two hours, stirring occasionally.  If it becomes too thick for your taste, add more broth.  Add the sherry and simmer for 30 minutes.  Remove the bay leaves.  Adjust the seasonings if necessary and serve hot.

OYSTER SOUP
Makes 6 to 8 servings
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 ½ cups chopped yellow onions
1 quart boiling water (or if you prefer a heartier soup use 1 quart warm milk)
4 dozen freshly shucked oysters, drained and oyster liquor reserved
3 tablespoons chopped fresh parsley leaves
3 tablespoons butter
Salt and freshly ground black pepper to taste
            Combine the oil and the flour in a large, heavy pot over medium heat.  Stirring slowly and constantly, make a light brown roux.  Add the onions and cook, stirring, until soft, 3 to 4 minutes.  Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly.   The mixture will thicken slightly.  Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes.  Add the oysters, parsley, and butter and simmer until the edges of the oysters curl.  Remove from the heat. 
            Serve warm with crackers or hot French bread.

QUICK AND HEARTY WHITE BEAN SOUP
Makes about 10 servings
3 tablespoons vegetable oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 pound salt meat or ham pieces, chopped
1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
4 slices bacon, chopped (optional)
3 cans white beans (I prefer the Trappey’s beans that are creamy)
3 cans water or chicken broth
1 can Ro-tel tomatoes
Salt, black pepper, and cayenne to taste    
            Heat the oil in a large, heavy pot over medium heat.  Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden.
            Add the beans, water or chicken broth, and the tomatoes.  Stir to blend.  Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally.  Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery.  
            Skim off any oil that has risen to the surface then serve hot. 

CORNBREAD
            Crackers and hot French bread are fine to serve with soup, but you might want to make cornbread to offer for a Sunday night soup dinner.

CHEDDAR CHEESE CORNBREAD
Makes 6 to 8 servings
1 cup buttermilk
1/3 cup corn oil
3 eggs
1 ½ cups white cornmeal
1 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 (12-ounce) can whole kernel corn, drained
3 tablespoons half-and-half
1 small onion, chopped
1 small red bell pepper, chopped
1 teaspoon sugar
1 cup shredded Cheddar cheese
            Preheat the oven to 375 degrees.  Butter a 9-inch square baking pan.  Mix together the first three ingredients in a large bowl.
            Combine the cornmeal, baking powder, salt, and baking soda and add to the buttermilk mixture. 
            Stir together the corn and half-and-half and add to the batter.  Mix in the onion, bell pepper and sugar.  Pour half of the batter into the baking pan.  Top with the cheese.  Pour in the remaining batter.  Bake until browned and springy to the touch, about 40 minutes.

MEXICAN CORNBREAD
Makes 6 to 8 servings in the skillet, or 12 muffins
1 cup yellow cornmeal
¼ cup chopped ham or tasso (optional)
2 large eggs, beaten
½ teaspoon baking soda stirred into ¾ cup milk
½ teaspoon salt
¼ teaspoon chili powder
1 (16-ounce) can creamed corn
1 cup grated sharp Cheddar cheese
2 fresh jalapeno peppers, seeded and chopped
1 tablespoon minced pimentos
            Preheat the oven to 350 degrees.  Lightly grease a large iron skillet (or a muffin tin). 
            Combine all of the ingredients in a large bowl.  Mix well.  Pour into the skillet (or muffin tin) and bake until lightly golden, about 40 minutes.

SKILLET CORN BREAD
Makes 6 to 8 servings
2 cups yellow cornmeal
1 cup bleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
3 tablespoons solid vegetable shortening
            Preheat the oven to 400°F. 
            Combine the cornmeal, flour, salt, sugar, and the baking powder in a large mixing bowl.  Add the egg and milk and mix well, but do not beat.  Heat the shortening in a 10-inch cast-iron or other ovenproof skillet over medium-high heat until almost smoking.  Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes.  Transfer the skillet to the oven and bake until golden brown, about 45 minutes.  Remove from the oven and let cool about 5 minutes before serving. 

• Makes 48
• Stuffing:
• 2 sticks butter
• 2 cups finely chopped onions
• ½ cup finely chopped celery
• ½ cup finely chopped bell pepper
• 1 ½ pounds crabmeat
• 2 pounds small shrimp, boiled and peeled
• 4 tablespoons chopped green onions
• 4 tablespoons finely chopped parsley
• 1 teaspoon salt
• ¼ teaspoon cayenne
• ¼ teaspoon black pepper
• 2 eggs, well beaten
• 8 tablespoons bread crumbs
• To assemble:
• 4 dozen large shrimp, peeled and butterflied
• 2 beaten eggs
• 1 cup evaporated milk
• ½ cup water
• 1 ½ cup yellow cornmeal
• 1 teaspoon salt
• ¼ teaspoon cayenne
• Oil for deep-frying

• Makes 4 Servings
• 2 dozen raw oysters; shucked
• 1/2 stick butter
• 4 chopped shallots
• 1 teaspoons fresh lemon juice
• 8 artichoke hearts, mashed
• Salt and cayenne to taste
• 1/2 cup Italian-style bread crumbs
• Freshly grated parmesan cheese

• Makes 6 to 8 servings
• 1 stick (8 ounces) butter
• 1/2 cup plus 1 tablespoon all-purpose flour
• 3/4 cups chopped onions
• 2 quarts chicken stock
• 2 cups chopped and drained artichoke hearts or bottoms (packed in water)
• 6 ounces heavy cream
• 1 pint (or more freshly shucked oysters), drained (or if you like, add the liquor as well)
• Salt, pepper and Tabasco to taste

• 2 mallards, cleaned and cut into serving pieces
• 2 teaspoons salt
• 3/4 teaspoon cayenne
• 1/4 cup plus 1 cup vegetable oil
• 1 cup all-purpose flour
• 3 cups chopped onions
• 2 cups chopped bell peppers
• 6 to 8 cups water or chicken stock
• 1 pound andouille, cut crosswise into 1/2-inch slices
• 2 dozen oysters, shucked, with their liquor
• 3 tablespoon finely chopped fresh parsley leaves

• Makes about 8 servings
• 1 head Boston lettuce
• 4 medium-size tomatoes cut into wedges
• 1 medium-size cucumber, scored and thinly sliced
• 1/2 small purple onion, sliced and separated into rings
• Yogurt-herb dressing (recipe follows)

• Makes about 1 cup
• 3/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon chopped fresh dillweed
• 1 teaspoon snipped fresh chives
• Salt and white pepper to taste

• Makes about 4 servings
• 6 medium-size cucumbers, peeled, cut in half lengthwise, seeded and thinly sliced
• 1/4 cup finely chopped green onions (green part only)
• 2 teaspoons minced garlic
• 2 1/4 cups plain yogurt
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh mint leaves

• Makes 4 sandwiches
• 4 fillets of fish, each about three-fourths inch thick, about one and one-half pounds
• Lemon-soy marinade (recipe follows)
• 4 toasted whole wheat buns, or bread of your choice
• Mayonnaise or tartar sauce for serving
• Lettuce and tomato slices

• Makes about 2/3 cup
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon hot sauce
• 1/4 cup olive oil

• Makes 6 servings
• 6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
• 1/4 cup melted butter
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh tarragon or lemon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot sauce

• Makes about 1 1/2 cups
• 2 large egg yolks
• Salt and white pepper to taste
• 2 tablespoons white wine vinegar or 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon hot sauce
• 1 1/4 cups vegetable oil or olive oil (or a combination of both)
• 5 cloves garlic
• 1/2 teaspoons coarse salt
• Freshly ground black pepper, to taste

• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce

• 1 cup mayonnaise (preferably homemade)
• 1 large pod garlic, mashed
• 1 large sweet pickle, minced
• 5 drops of Tabasco sauce
• 3 good shots of Worcestershire sauce
• 1 teaspoon grated onion

• 2 cups plain yogurt
• 1 tablespoon snipped fresh dill
• 1/8 teaspoon freshly ground black pepper
• Salt to taste
• 2 to 3 dashes of hot sauce

• Makes about 1 quart
• 2 pints fresh blueberries, rinsed well and picked over
• 1 cup sugar
• ¼ cup water
• zest from 1 lemon removed in long strips
• 1 ½ cups heavy cream
• ½ cup whole milk
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• ½ teaspoon vanilla extract
• Pinch salt

• Makes about 1 quart (serves 6)
• 3 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 4 egg yolks
• Cinnamon sticks for garnish

• Makes about 1 quart (6 servings)
• 6 egg yolks
• 1/2 cup sugar
• 3 tablespoons light brown sugar
• 3 cups heavy cream
• 2 tablespoons instant coffee powder
• 1 cup brewed espresso
• 3 tablespoons creme de cacao
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

• 1 1/2 cups mayonnaise
• 1 teaspoon tarragon vinegar
• 1/2 cup chili sauce
• 1 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1 teaspoon Tabasco sauce
• Dash of celery salt
• 1 pound lump crabmeat, picked over for shells and cartilage
• 6 strips bacon, crisply fried

Preheat the oven to 400 degrees. In a small mixing bowl, combine the mayonnaise, vinegar, chili sauce, dry mustard, lemon juice, paprika, Tabasco, and celery salt. Mix well.
Divide the crabmeat evenly into six large ramekins (or twelve small ones). Spoon the sauce generously over the crabmeat and top with the bacon.
Bake for 15 minutes, or until the sauce bubbles. If you want to brown the tops, put them under the broiler for one to two minutes.
You can use any type of crabmeat for this dish – mix and match if you like.

• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 tablespoons fresh lemon juice
• Salt and cayenne to taste
• 1/2 pound regular lump crabmeat, picked over for shells and cartilage
• 1/2 pound claw meat
• 1/4 cup dried fine bread crumbs
• 1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees.
Sauté the green onions, celery, and bell peppers in the butter in a heavy saucepan over medium heat. Blend in the flour. Slowly add the milk, stirring constantly, until the mixture is thick and creamy.
Add the lemon juice and season with salt and cayenne. Gently stir in the crabmeat. Spoon the mixture into a lightly greased baking dish. Top with the bread crumbs and cheese. Bake for 20 minutes or until bubbly and lightly brown on top. If shrimp tickle your taste buds, then by all means boil ‘em up and serve them with tartar sauce, remoulade sauce or whatever sauce makes you happy.

• 1 gallon water
• 1 large lemon, thinly sliced
• 1 large yellow onion, quartered
• 1/4 cup cayenne
• 1 cup salt
• 3 pounds shrimp, heads and shells on

Combine the water, lemon, onion, cayenne and salt in a large, heavy pot. Bring to a boil and simmer for 10 minutes. Add the shrimp, bring back to a boil, and cook for 3 to 5 minutes. Drain and serve hot.

• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1 teaspoon hot sauce

Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve.
You can use just about any kind of fish for fish-fries. Fresh-water catfish or your favorite salt-water fish will do.

• 1 pound fish fillets, cut into 1×3-inch strips
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 cup milk
• 2 tablespoons yellow mustard
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon Tabasco sauce
• 2 cups corn flour
• 1 tablespoon cornstarch
• 2 large yellow onionS, peeled and thinly sliced

Season the fish with the salt, black pepper, and cayenne. Place the strips in a bowl with the milk, mustard, lemon juice, and Tabasco. Cover and refrigerate for about 2 hours. Heat about 3 to 4 inches oil in a large, deep pot or electric fryer to 360 degrees.
Put the corn flour and cornstarch into a brown paper bag. Remove the fish from the marinade, a few pieces at a time, allowing the marinade to drip off. Put the strips in the bag and shake well to coat evenly. Drop the catfish into the hot oil and fry, turning the pieces once or twice, until they pop to the surface and are golden brown. Drain on paper towels. Arrange several slices of the onion over the fried fish and cover with a layer of paper towels. Repeat the process until all the fish is cooked.
You simply must have tartar sauce in which to dip the fried fish.

• 2 cups mayonnaise
• 2 pods garlic, mashed
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon finely minced onions

Combine all of the ingredients in a bowl and mix well. Cover and chill for 2 hours before serving.
For dessert, a tart lemon pie – a perfect ending to any seafood meal.

• 1 1/3 cups sugar
• 6 tablespoons cornstarch
• 2 pinches salt
• 1 1/4 cups boiling water
• 3 eggs, separated
• 1/3 cup fresh lemon juice
• 2 tablespoons butter
• 2 teaspoons grated lemon rind
• 1 pre-baked 9-inch pie shell
• 1 (7-ounce) jar marshmallow creme

Preheat the oven to 350 degrees.
Combine the sugar, cornstarch and a pinch salt in a heavy saucepan over medium heat. Gradually add the water. Bring to a boil, stirring constantly. Cook for one minute, or until the mixture is clear and thickened. Stir a small amount of the hot mixture into beaten egg yolks, then return this mixture to the hot mixture. Cook for about three minutes, stirring constantly. Remove from heat, then add the lemon juice, butter and lemon rind. Pour the mixture into the pie shell.
Beat the egg whites and a pinch salt until soft peaks form. Gradually add the marshmallow cream beating until stiff peaks form. Spread over the filling, sealing to the edge of the crust.
Bake for 12 to 15 minutes or until the meringue is lightly browned. Watch carefully. Remove and cool before serving.

In the not too distant past, meals during Lent were not only meatless, they were simple, albeit nourishing, and because there were certain days of fasting, when snacks between meals were forbidden.
Most of the meals prepared during Lent in New Orleans were referred to as Lenten soups or in French, potage maigres. And these soups were simple broths or consommés, flavored with carrots, onions, turnips, beans or peas, cabbage, and parsley. Sometimes a handful of spinach or a potato or two might be added as well.
In rural areas of south Louisiana, the locals made a stew of potatoes and eggs. A roux was made, then water was added along with cubed potatoes. The mixture was seasoned with the usual salt and cayenne, and sometimes eggs were poached in the liquid, or finely chopped hard-boiled eggs were added to give the meager stew some texture.
Of course in the city and in the country there were meals consisting of different types of seafood. Perhaps there was a courtbouillon or bouillabaisse, or a shrimp stew, fried fish, crab soup, and now and then, a crawfish etouffée. I can attest to the fact that I ate, as a child, my fair share of tuna salad sandwiches, butter and sugar sandwiches, fried egg sandwiches grilled cheese sandwiches, and a whole lot of fish sticks accompanied by macaroni and cheese.
Of course these days, they’re a great variety of vegetarian dishes that have come into vogue that are not only delicious, but also nutritious. With all of that said, I usually try to make Lenten dishes a challenge. There is such a wealth of fresh vegetables available year-round in the supermarkets and at local farmers’ markets, no one should be hard pressed to be a bit creative. And of course, we here in south Louisiana have a great wealth of local seafood—shrimp, crabmeat, crawfish, oysters, and fish—to choose from.

So here then are some recipes that might give you some inspiration for your Lenten meals.

BARBECUED SHRIMP
Makes 4 servings

• 6 pounds large shrimp, heads on (don’t peel them)
• 2 sticks butter
• 3/4 cup olive oil
• 1/4 cup Worcestershire sauce
• ¼ cup fresh lemon juice
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons salt (or to taste)
• 1/2 teaspoon Tabasco® (or more, according to taste)
• 1 tablespoon rosemary leaves
• 1 teaspoon oregano leaves

Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned – this can only be eaten with your hands and I would advise you not to wear your best outfit since it can get rather messy. I sometimes have plastic bibs for guests or, if nothing else, large napkins to tuck in the collar.





CATAHOULA COURTBOUILLON
Makes 8 servings



• 2/3 cup all-purpose flour
• 2/3 cup vegetable oil
• 2 medium-size onions, chopped
• 1 medium-size green bell pepper, seeded and chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced (optional)
• 2 cups diced canned tomatoes
• 1 can Ro-tel tomatoes (tomatoes packed with peppers—use the mild version)
• 1 quart warm fish stock or water
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 2½ pounds fish (such as redfish, speckled trout or any white-fleshed firm fish) cut into 2-inch chunks.
• 1 bunch green onions (green part only), chopped
• 1/4 cup finely chopped fresh parsley

Combine the flour and oil in a large heavy pot or Dutch oven over medium heat. Stirring slowly and constantly make a roux the color of chocolate. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until the vegetables are soft, about 10 minutes. Add the tomatoes and Ro-Tel and stir to blend. Reduce the heat to medium-low and cook, stirring occasionally, until the oil forms a thin layer, like paper, over the top of the mixture, about 30 minutes.
Add the fish stock or water, the salt and cayenne and cook, stirring occasionally, for 1 hour. The mixture should be slightly thick. (If the mixture becomes too thick, add more stock or water.) Add the fish, cover and cook (do not stir) until the fish flakes easily with a fork, 10 to 15 minutes. Adjust seasoning if necessary with salt and cayenne.
Add the green onions and parsley, and serve immediately in soup bowls with steamed rice and pass plenty of hot French bread at the table. (Note: I always have a bottle of hot sauce at the table in case guests want to add a little bit of “heat.”)
Shrimp Creole is a dish that I love, but I’ve eaten some really nasty ones through the years. This is a recipe I’ve worked on for a few years and I think you’ll like this version.





SHRIMP CREOLE
Makes 4 to 6 servings



• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chopped onions
• 1 cup chopped bell peppers
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• 2 bay leaves
• 2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice
• 1 cup shrimp stock or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 pounds medium shrimp, peeled and deveined
• 2 teaspoons chopped parsley

Combine the butter and the flour in a medium heavy pot over medium heat. Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes.
Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.
Remove the bay leaves. Add the parsley and serve over rice.
And for you crabmeat lovers, here is a simple casserole that can be put together quickly and shoved in the oven to bake while you have a cold beer or a glass of wine.


]]> http://www.cajungrocer.com/blog/marchapril-2012/feed 0 http://www.cajungrocer.com/blog/marchapril-2012 http://feedproxy.google.com/~r/cajungrocer/~3/asPQI6zAoxU/februarymarch-2012 http://www.cajungrocer.com/blog/februarymarch-2012#comments Tue, 03 Apr 2012 18:19:52 +0000 admin http://www.cajungrocer.com/blog/?p=687 During the Carnival season, I always somehow end up with bits and pieces of King Cake. Either I eat too much of a good thing or that last piece or two lingers around the kitchen and goes stale. Since I hate to waste, I began storing those leftovers in a big plastic storage bag in hopes that I would find a use for them. Lo and behold, a friend of mine sent me a couple of newspaper clippings on how to use those chunks of sweet cakes—make bread pudding! Now, why didn’t I think of that before? It really doesn’t matter what kind (Bavarian-filled, chocolate, almond cream, cinnamon, blueberry-cream cheese), I just dumped all the chunks into a large Pyrex baking dish, combined whole milk and a couple of eggs, and covered the pieces with the mixture. I scattered pieces of butter over the top and shoved the dish into a pre-heated 325-degree oven and baked it until the mixture set. Wow! Delish!




THE SEASON OF LENT
The season of Lent has arrived. And I’m betting that there are many who partied much too hard during the Carnival season who welcome the season of repentance, prayer and sacrifice with open arms. Well, maybe not open arms, but at least might relish the thought of six weeks of Lent as a time to have a spiritual renewal of the soul, not to mention some recuperation of the body.
In the not too distant past, meals during Lent were not only meatless, they were simple, albeit nourishing, and because there were certain days of fasting, when snacks between meals were forbidden.
Most of the meals prepared during Lent in New Orleans were referred to as Lenten soups or in French, potage maigres. And these soups were simple broths or consommés, flavored with carrots, onions, turnips, beans or peas, cabbage, and parsley. Sometimes a handful of spinach or a potato or two might be added as well.
In rural areas of south Louisiana, the locals made a stew of potatoes and eggs. A roux was made, then water was added along with cubed potatoes. The mixture was seasoned with the usual salt and cayenne, and sometimes eggs were poached in the liquid, or finely chopped hard-boiled eggs were added to give the meager stew some texture.
Of course in the city and in the country there were meals consisting of different types of seafood. Perhaps there was a courtbouillon or bouillabaisse, or a shrimp stew, fried fish, crab soup, and now and then, a crawfish etouffée. I can attest to the fact that I ate, as a child, my fair share of tuna salad sandwiches, butter and sugar sandwiches, fried egg sandwiches, grilled cheese sandwiches, and a whole lot of fish sticks accompanied by macaroni and cheese.
Of course, these days they’re a great variety of vegetarian dishes that have come into vogue that are not only delicious, but also nutritious. With all of that said, I usually try to make Lenten dishes a challenge. There is such a wealth of fresh vegetables available year-round in the supermarkets and at local farmers’ markets, no one should be hard pressed to be a bit creative. And of course, we here in south Louisiana have a great wealth of local seafood—shrimp, crabmeat, crawfish, oysters, and fish—to choose from.

So here then are some recipes that might give you some inspiration for your Lenten meals.





SOUPE AU PISTOU
Makes about 10 servings

• 1/2 cup fruity olive oil
• 4 cloves garlic, minced
• 4 leeks, well rinsed, trimmed and chopped
• 4 carrots, peeled and chopped
• 2 ribs celery, cut into 1/2-inch pieces
• 2 large potatoes, peeled and cut into 1/2-inch dice
• 12 cups water or chicken broth
• 1 can (14 1/2 ounces) diced tomatoes
• Salt and freshly ground black pepper to taste
• 1/2 pound tender green beans, trimmed and cut into 1-inch lengths
• 2 to 3 small zucchini, cut into 1/2-inch dice
• 2 cans (19-ounces each) cannellini beans, drained
• 1/2 pound ditalini pasta

Pistou:


• 3 cloves garlic
• 1 teaspoon salt
• 2 cups fresh basil (tightly packed), rinsed and patted dry
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

To make the soup, heat the olive oil in a large pot over medium-high heat. Add the garlic, leeks, carrots and celery, and cook, stirring, until they are slightly soft, five to seven minutes.
Add the potatoes, the water or broth and the tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the potatoes are tender, about 40 minutes.
Add the green beans, zucchini, cannellini beans, and the pasta and continue simmering the soup until these vegetables and pasta are tender, about 20 minutes.
Season again if necessary.
To make the pistou, crush the garlic and salt together in a mortar. You want a creamy paste. Add the basil, a few leaves at a time, grinding each batch until incorporated in the garlic paste. Slowly work in enough olive oil to thin the pistou to a creamlike drizzling consistency. Stir in the Parmesan. (Since I don’t have a mortar that big, I’ve made the mixture in a my food processor. Simply put all the ingredients in the processor and pulse several times until the mixture is smooth.)
To serve, ladle the soup into large bowl and stir in a generous tablespoon of the pistou into it. Extra pistou can be passed at the table.





VICHYSSOISE
Makes 4 to 6 servings



• 2 small leeks (white part only), coarsely chopped
• 1/2 cup chopped yellow onions
• 1 pound Idaho potatoes (about 3 medium), peeled and chopped
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 4 cups cold milk
• 1 tablespoon snipped fresh chives

Combine the leeks, onions, potatoes, stock and seasonings in a large saucepan and bring to a boil. Reduce the heat and simmer uncovered until the vegetables are tender, about 30 minutes.
Pour the mixture into a food processor or blender and process until smooth. Transfer to a large mixing bowl. Add the milk and cool to room temperature. Chill for an hour or so before serving. Garnish with the chives.





GRILLED VEGETABLES WITH PASTA
Serves about 8



• 1 large eggplant, about 1 pound, cut lengthwise into 1/2-inch slices
• 2 medium zucchinis, about 1/2 pound, cut lengthwise into 1/2-inch slices
• 1 red bell pepper, seeded and cut into wide slices
• 1 green bell pepper, seeded and cut into wide slices
• 1 teaspoon salt>
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1/4 cup olive oil
• 2 teaspoons soy sauce
• 8 ounces shiitake mushrooms, cleaned and stemmed
• 8 ounces sliced portobellos, cleaned and stemmed
• 1 pound spinach fettucini, cooked and drained
• 1 quart spaghetti sauce, homemade or commercial brand
• 1/2 cup fresh, grated Romano cheese

Poach the eggplant, zucchini and bell peppers in simmering hot water in a large pot for several minutes, or until the vegetables are justly slightly soft. Remove them from the water and drain. Put them in a large mixing bowl. Add the salt, black pepper, cayenne, olive oil, soy sauce, and the mushrooms. Toss to coat evenly. Prepare a charcoal or gas fire in your grill or barbecue pit. Grill the vegetables and mushrooms, either directly on the grill, or in a grill basket, over a medium fire for about five minutes, turning them once or twice.
In a large casserole dish, make a layer of the vegetables and mushrooms. Make a layer of the fettucini. Spread the sauce evenly over the pasta and top with the cheese. Bake at 350 degrees for about 30 minutes, or until the sauce is bubbly and hot. Serve immediately.





GRILLED VEGETABLES UNDER WRAPS
Makes 3 to 4 servings



• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro (coriander), or Italian parsley
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1 medium-size red bell pepper, seeded and cut into lengthwise strips
• 1 medium-size zucchini, cut lengthwise into strips
• 1 sweet onion, peeled and quartered
• 1 large portobello mushroom, thickly sliced
• 8 to 10 thin asparagus, trimmed
• Pita bread or flour tortillas (heated) for wraps

Whisk together the oil, lemon juice, cilantro, salt, black pepper and hot sauce in a small bowl. Combine the vegetables in a large mixing bowl and pour in the oil mixture. Toss to coat evenly. Place the vegetables in a grill basket (or grill wok) and place over a medium-hot fire. Cook for two to three minutes, turning the basket once of twice (or stir-fry in the wok), until the vegetables are slightly soft. Remove and serve immediately in your wraps.





GRILLED PORTOBELLOS
Makes 4 servings



• 4 large portobellos
• 1 cup olive oil
• 1 cup apple cider vinegar
• 2 tablespoons soy sauce
• Salt and freshly ground black pepper to taste
• 2 teaspoons sugar
• 2 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh basil leaves

Wipe the mushrooms clean and remove the stems from the mushrooms. Combine the olive oil, vinegar, soy sauce, sugar, salt, pepper and herbs in a bowl and whisk to blend. Pour the mixture into a shallow bowl and add the mushroom caps, pressing them gently down into the marinade. Let stand for 10 to 15 minutes, turning once or twice. Remove the mushrooms from the marinade and grill over a medium fire for two to three minutes on each side. Remove and serve. If you wish, the mushrooms can be thickly sliced and tossed with pasta sprinkled with grated Parmesan cheese and seasoned with salt and freshly ground black pepper.





CRABMEAT SALAD Makes about 4 servings



• 1 pound lump crabmeat, picked over for shells and cartilage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 dashes hot sauce
• 3 tablespoons finely chopped celery
• 1 tablespoon finely chopped green onions
• 1 tablespoon capers
• 3 teaspoons finely chopped fresh parsley leaves
• 1/4 cup mayonnaise
• 2 teaspoons Creole mustard

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least one hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’ouevre, with crackers or toast points.


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