Saturday, January 14, 2017

Green Bean Artichoke Casserole



Makes 8-12 servings

Ingredients

  • 3 (16.8 ounce) cans green beans, drained
  • 2 (14 ounce) cans artichoke hearts, drained
  • 2 cups Italian seasoned bread crumbs
  • 8 ounces grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese
  • 3-4 pods garlic, minced
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1/2 cup olive oil

Instructions

Preheat oven to 400 degrees. Drain the artichoke hearts and chop into pieces.

Pour the green beans, artichoke hearts, bread crumbs, cheeses, chopped onion and garlic, Parmesan cheese and mozzarella cheese into a 9- by-13-inch baking dish that has been coated with nonstick spray. Season with salt and pepper.  Stir to blend everything thoroughly.  Drizzle olive oil over the top and cover the dish with aluminum foil.

Bake for 30 minutes, then remove the foil and bake for another 15 minutes.

Monday, June 20, 2016

New Orleans Swizzle


After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular,  I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended together so intimately that was thus bound to determine how to make one for myself at home. A little research and a few attempts later, I arrived at this:

Fill a Collins glass (pint glass if you don't have a Collins glass) with some ice, then pour in the following.
2 shots of New Orleans Rum (the original uses the white variety, but you have my permission to use the gold type).
½ shot Lime Juice
¾ shot Falernum (Fee Brothers can be acquired at Martin Wine Cellar. This is my preferred falernum.)
½ shot or less grenadine
2 dashes Peychaud’s aromatic bitters
Next, top off the glass with club soda. stir with a swizzle stick. enjoy.

Forgive me Adelaide.

Friday, June 3, 2016

Marinated Crab Claws

Make this marinade 48 hours in advance of serving.

Ingredients

1 cup chopped green onions — tops and bottoms
1 cup chopped celery — stalks and leaves
4 heads garlic, chopped (note that it’s heads, not cloves)
1 cup chopped parsley
2 cups spanish olive oil (yep, Spanish tastes different)
2 cups tarragon vinegar (must be tarragon flavor)
juice of 6 lemons
2 Tbsp salt
1 Tbsp pepper

Instructions

  1. Mix above ingredients and refrigerate. About 10 hours before serving, LIGHTLY wash cocktail crab claws, just enough to separate them. (Cocktail crab claws are sold in pint size containers, and this marinade amount is enough for 4 containers.) 
  2. Put the crab claws in the marinade, and return to refrigerator until about 30 minutes before serving. I like to let them come close to room temperature before eating, rather than have them be cold.
  3. Place crab claws on a serving platter (they look lovely pinwheeled on a round platter) and spoon some extra marinade over them. 
  4. You can also serve them with Leidenheimer bread.

Friday, April 22, 2016

Cajun Quesadillas

Ingredients

  • Crawfish, Shrimp, Andouille, or any combination thereof.
  • Flour Tortillas
  • Pepper Jack Cheese (Grated)
  • Corn
  • Jambalaya (I just make the Zatarains box)
Instructions
  1. Heat a non-stick skillet,
  2. Place a tortilla on the skillet.
  3. Place grated cheese on the tortilla.
  4. Place corn, a small amount of jambalaya, and protein on cheese.
  5. Place more cheese, and top with another tortilla, then flip.
  6. Cook until 2nd tortilla is slightly brown.


Friday, November 6, 2015

Gruyere Grits

Ingredients

1/4 cup plus
2 tablespoons unsalted butter
4 cups water 1 teaspoon salt
1 cup Carolina or Alabama stone ground grits
1 large egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
1.25 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese

Instructions
  1. Preheat the oven to 350ºF. 
  2. Grease a 2-quart casserole with 2 tablespoons butter.
  3. Cook Grits (Generally, per package Instructions).
    1. Combine the remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. 
    2. When the mixture comes to a simmer, add the grits, stirring, until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15-25 minutes. 
  4. Meanwhile, whisk together the egg, cream, thyme, and black pepper. 
  5. Stir into the cooked grits along with the cheeses. 
  6. Pour the mixture into the prepared casserole and smooth the top. 
  7. Bake until set, about 45 minutes. 
  8. Remove from the oven and let stand for about 5 minutes before serving. 

Friday, July 31, 2015

Crabmeat Ravigote

For the first Friday in Lent I had a hankerin' to try to make Crabmeat Ravigote (or Crabmeat Maison as it is called at Galatoire's). I tried to develop a recipe in a similar way to what I did for my Remoulade, but it didn't come out quite right, so I made some adjustments to the recipe. If any of y'all try it, let me know how it comes out and what adjustments you think I should make




Here is what I have so far, but I might update it later during lent.

Crabmeat Ravigote
Ingredient
Quantity
Egg Yokes
2
White Taragon Vinegar
2
TabSp
Creole Mustard
1.25
TabSp
Lemon Juice
0.33
TabSp
Olive or Vegetable Oil (not EVOO)
16
TabSp
Drained, Non-pareli Capers
3
TabSp
Chopped Scallions
3
TabSp
Chopped Parsley

TabSp
Minced Bell Pepper
0.5
TabSp
Minced Anchovies
1
TabSp
(optional) Pimento
0.75
TabSp
Tabasco
2
Dashes
Salt and Pepper




1. Place egg yokes, vinegar, Creole Mustard, Lemon Juice, and Tabasco in Mixer Bowl and Mix on fast setting for 2 minutes.
2. While still running, SLOWLY drizzle in oil.
3. Mix in veggies on slow setting. Refrigerate for 3-4 hours.
4. Fold in Jumbo Lump Crabmeat (shhhh, don't tell anyone I used plain lump) and refrigerate for 3 more hours.



Monday, June 8, 2015

BBQ Shrimp (...The Easy Way)

It's up to you; do you want to do this the Hard Way or the Easy Way?

That's What I thought

Ingredients 

2 sticks softened salted butter
1 Bottle of Kraft Zesty Italian Dressing
4 bay leaves, crushed fine 1
up to 5 lb. shrimp (head-on)
1/4 cup Lea and Perrin's Worcestershire Sauce

1 loaf Leidenheimer French Bread

Instructions

  1. Turn Broiler on to preheat oven.
  2. Place shrimp in a wide baking dish at least 2.5" deep so that the shrimp so that they all lay flat on the bottom of the pan.
  3. Pour/place remaining ingredients (except loaf of bread) on top of shrimp.
  4. Place under broiler, stirring every 10 minutes, for approximately 30-45 minutes. Shrimp are done when fully pink.
  5. Serve in a bowl covered with sauce. Use bread to dip into sauce.