Red Beans & Rice - New Orleans Style

This recipe is for the famous New Orleans Red Beans and Rice which we traditionally eat on Mondays. It is a great recipe and I love red beans because they are simple to cook and cheap to prepare.

At times, there are leftovers, so you can enjoy them again the next day are do as we do and make Red Bean Gumbo for Tuesday.

If you are a vegetarian, you can still cook the same recipe; just don't add the meat. Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock.


New Orleans Style Red Beans & Rice

Serves 8


1 pound red kidney beans, dry
1 large Onion, chopped
1 Bell Pepper, chopped
5 Celery ribs, chopped
5-6 cloves Garlic, minced
1 large smoked Ham Hock or 3/4 pound of Creole-style pickled pork, for seasoning
1 to 1-1/2 pounds mild or hot Smoked Sausage or Andouille, sliced
1/2 to 1 tsp. dried Thyme leaves, crushed
1 or 2 Bay Leaves
Dash of Tabasco, to taste
Dash of Worcestershire Sauce, to taste
Creole seasoning blend, to taste
Black Pepper and Red Pepper, to taste
Salt, to taste


Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot.

Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or pickle meat, smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

Serve over hot white long-grain rice and fresh French bread

For All You Beer Lovers Out There

I came across a neat site for Beer Lovers. It has anything and everything you want to know about beer, including all the beer festivals in North America. Thought I would share it with you.

Beer Info Website

Eating Oatmeal for Heart Health

Have I mentioned that I love oatmeal. I think it is the perfect breakfast food and to top it off, it is good for the ole' heart. Oatmeal is cholesterol-free and made of whole grains. It contains soluble fiber that actually binds to and helps remove cholesterol from the blood. Quite amazing, no doubt. No one needs clogged arteries, so it is a good idea to add oatmeal to your diet.

I do get on fried egg kicks every once-in-a-while, but I always go back to yummy oatmeal. It is the perfect winter food too because it is hot and creamy and tastes great with a little cinnamon and Smart Balance buttery spread. I like Smart Balance products and I am really excited that I can get Smart Balance now with added Omega-3's.

It is so important to keep your cholesterol low and your heart healthy. So when they make food products that will help keep you healthy, I get all excited. I do wish they would make Smart Balance a little creamier because it is a little difficult to spread on toast. So, Smart Balance, take note; we need creamier spread. That will make consumers very happy!

Kudos to Quaker for making my mornings happier.

Beef Stew, Perfect for a Cold Day

I don't know about you guys, but I am getting tired of being cold. Even my dogs are miserable. They can't play outside and Lord knows, I don't want to have to stand out in the cold waiting for them to do their business. You should see me at 5:00 in the morning shivering in my pajamas waiting for two spoiled rat terriers to step onto the cold, wet grass to relieve themselves. It is really comical because they are so pathetically spoiled that they don't even want their paws to touch the grass. Here I am freezing and they are acting like Paris Hilton. I tell them, "give me a break, you're a dog for crying out loud!"

Louisiana people are just not equipped for this type of weather. We do not like it to be in the 20's; hell, we don't like it to be in the 40's; much less the 20's! But we are troopers and we tough it out by drinking an extra Hurricane. You got to love Pat O'Briens.

There were reports of snow flurries in North Louisiana yesterday. I couldn't believe it. The news said 10 parishes had reported flurries. What a shocker! But I know now that we are good for another 5 years. Because we get snow about every 5 years and it really isn't even good snow. You should see a Louisiana snowman. Quite funny!

But anyway....since I am stuck indoors with two unhappy dogs, I thought it would be a good day for a Beef Stew. I checked the pantry; had everything I needed and got to cookin'.


Beef Stew

Serves 8

2 lb Beef Stew Meat (I prefer chuck roast)
6 slices of Bacon, chopped
1 cup Onions, chopped
3 cups Mushrooms, sliced
3 cups Carrots, sliced
3 medium Potatoes, peels and chunked
1 - 14.5 oz can of Stewed Tomatoes, do not drain
1 - 14.5 oz Beef Broth
3/4 cup Italian Dressing

Marinate the beef stew meat in Italian Dressing for approximately 30 minutes.

Cook the bacon in a large saucepan on medium heat about 5 minutes or until crisp. Remove the bacon and drain the saucepan.

Add onions and mushrooms; cook on medium-heat 10 minutes or until softened. Remove meat from marinate and add the meat, carrots, potatoes, tomatoes with their liquid; the broth and bacon to the saucepan. Bring to a boil, stirring occasionally.

Reduce the heat to low; cover and simmer for an hour and 15 minutes.

Simmer, uncovered for about 15 minutes or until meat is tender and the sauce is thickened, stir occasionally.

Serve with hot cornbread

Enjoy!

Fiesta Chicken Picadillo

I have chicken breast to cook tonight and found this recipe in our local paper today. It sounds wonderful especially with the addition of raisins, almonds, cinnamon and Tabasco, so I'm going to give it a try. I wanted to share it with you.


Fiesta Chicken Picadillo

Serves 4

1 lb Chicken Breast, boneless, skinless
1/2 tsp Salt
2 tbsp Vegetable oil, divided
1 Red Bell Pepper, cored and chopped
1 Medium Red Onion, chopped
1/2 cup Pimento-Stuffed Olives, chopped
1/2 cup Golden Raisins
1/4 cup Slivered Almonds
3 tbsp Tabasco green jalapeño pepper sauce
1 tbsp Capers
Dash of Ground Cinnamon


1. Cut chicken breasts into 1/2-inch chunks; sprinkle with salt. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken and cook until lightly browned on all sides, stirring frequently. Remove chicken to large bowl.

2. Add remaining tablespoon vegetable oil in same skillet over medium heat. Cook bell pepper and onion until tender-crisp, stirring occasionally, about 5 minutes.

3. Stir in olives, raisins, almonds, Tabasco green jalapeño pepper sauce, capers and cinnamon.

Serve with Cornbread, hollowed out halved bell peppers or halved poblano peppers, chips or tortillas, as desired (I think I will serve it with cornbread)


If you get a chance to visit Avery Island in South Louisiana, be sure to visit the Tabasco manufacturer.
It's surely a place to be seen & enjoyed!

Visit Tabasco

Fried Eggplant

This is one of my favorites. I remember my mom cooking it and we would always eat most of them before dinner was even served.

I found a couple of huge eggplants at the market on Sunday and cooked them tonight to go with baked chicken. My girls actually liked it; with ketchup of course. But at least they ate it!

Fried Eggplant

Serves 4-6

2 Eggplants
1 Egg
1 cup Milk
Creole Seasoning or salt & pepper
Bread Crumbs, flour or corn meal (whichever you prefer)
Cooking Oil (I use Canola)

Peel eggplants and slice in rounds or strips. Soak in salted water for 1/2 hour and drain.

Beat egg and combine with milk.

Dip eggplant in mixture, remove and roll in seasoned bread crumbs, flour or corn meal.

Fry in hot oil until golden brown and drain on absorbent paper.

Enjoy!

Basic Roux Recipe

Basic Roux (pronounced Roo)

The basis for all cajun stews and gumbos:

1 cup All-Purpose Flour
1 cup Butter or Cooking Oil

Heat oil in heavy pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until color is chocolate brown.

Remove from pot and set aside. If you leave it in the pot it will continue to cook and my burn. Burnt roux is NO good.

Always use Warm Water to dissolve the roux.

You can make more than enough and store it in a jar. It keeps well in or out of refridgerator.

Chicken & Okra Gumbo

This is great cold weather cuisine. Hot and a little spicy....yummy!

Chicken & Okra Gumbo

Serves 10

4 to 6 lb Hen, cut into pieces
4 tbsp Oil
1 stick Butter
4 tbsp Flour
2 cups Fresh Okra, chopped
1 large Onion, chopped
2 sticks Celery, chopped
1 Green Bell Pepper, chopped
4 Garlic Cloves, minced
2 tbsp Green Onions (scallions) chopped
1 tbsp Worcestershire sauce
Creole Seasoning or salt & pepper
3 quarts Water
File'


Season chicken well.

In a large aluminum Dutch oven (do not use black cast iron pot) fry seasoned chicken in 2 tbsp oil until brown. Remove and set aside.

Add 2 more tbsp oil and fry chopped okra for about 10 minutes, stirring constantly to keep from burning.

Add roux. See Recipe
You will use only enough roux to make the required amount of liquid needed for your recipe. This chicken & okra gumbo recipe calls for 3quarts of water, so you will make enough roux to mix with 3 quarts of water and get the desired amount of gravy for your gumbo.

Add chicken, worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3 quarts of water.

Bring to boil and simmer 2 - 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice.

Garnish with chopped scallions and a sprinkling of file'


Enjoy!

File' (real cajun style)

In case you don't know what file' is, here's an explanation:

File' (pronounced Fee-Lay) is finely-ground sassafras leaves. When added to gumbo is adds an exotic flavor. I've never had gumbo without file'. Some people even sprinkle it on top of gumbo for more added flavor.

In August, during the full moon, you can break branches from a fully-matured sassafras tree. Hang them to dry in a shaded, well ventilated place for about 2 weeks. Expose to bright sunlight for 1 hour before finely-grinding in a mill. Store it in an amber jar, tightly sealed, in a cool place.

But, if you are in a hurry, you can always find it at your grocer!

Juicing - It Does the Body Good!

I decided it was time for me to actually start with my New Year's resolution of eating a healthier diet. So, today I am going to the market for some fresh produce. I have a great Powerjuicer by Jack Lalanne and The Juicing Bible recipe book that is fantastic. I haven't opened it lately and I think it is time. I have a little winter cold too, and The Juicing Bible has great recipes that will kick this cold to the curb.

We have such great food here in Louisiana and it usually requires quite a bit of butter and whipping cream. We fry alot of food too, and though it is good, it will cause us to gain a few pounds if we are not careful.

So, off to the market I go and I will be posting more delicious recipes later today.

Have a great Sunday!
Cheers!

Easy Coconut Cake

Today is Saturday, and I am thinking about something sweet.
Coconut is one of my favorites and this is the all-time easiest recipe.

Get yourself one box of your favorite yellow cake mix and bake it in a 13 x 9 dish, following the directions.

As the cake is cooling, poke a few holes in it with and fork or a straw.

Grab one can of Ancel Coconut and pour the contents over the top of the cake.

The coconut has juice in it and it will seep down into the cake.

You can't help but like this one. It is so easy and so delicious.

Yummy!

Seafood Quiche

If you love quiche as much as I do, you will enjoy this one!
It is an easy recipe and looks wonderful in your favorite quiche dish.

Seafood Quiche

1 - 9 inch ready-made crust
1/2 cup mayonnaise
2 tbsp flour, blend with mayonnaise
1/2 cup milk
2 beaten eggs
1 can Crabmeat, drained
1 can Shrimp, drained
1 cup Swiss Cheese, shredded
1/3 cup Green Onion tops
Dash of Garlic Powder
Salt and Pepper to taste

Mix all ingredients well. Pour into unbaked pie shell.

Bake at 350 degrees for 40-50 minutes.

Insert knife into center. When it comes out clean, the pie is done.

Enjoy!

Shrimp Pilaf

This is a tasty shrimp & rice dish for you to try.

SHRIMP PILAF

Serves 4

1 medium Onion, finely chopped
1/2 cup Olive Oil
1 lb small, cleaned Shrimp
1 - 14 oz can Chicken Broth
Water
Salt and Pepper, to taste
1 cup raw, long-grained Rice
Lemon Juice, optional


Saute' finely chopped onions slowly in olive oil. (Cover pot and stir occasionally until very soft but not brown).

Add uncooked shrimp and saute' until pink. Add chicken broth and enough water to make 2 cups of liquid. Season with salt and pepper.

Bring to boil, add rice, cover and lower heat to simmer.

Cook 20 minutes. Do not peek!

Get out your prettiest Pyrex Dish; pour in the shrimp pilaf.

Squeeze a little fresh lemon juice over pilaf before serving, if desired.

and Enjoy!

Florentine Artichoke Dip

This is a wonderful appetizer!

Florentine Artichoke Dip

Serves 6-8

1 - 10 oz pkg Frozen Chopped Spinach, thawed
2 - 6 oz jars Marinated Artichoke Hearts, undrained
3 large cloves Garlic, minced
1 1/2 - 8 oz pkgs Cream Cheese, softened
1 cup grated Parmesan Cheese
2 tbsp Lemon Juice
1 1/2 cups fine dry Bread Crumbs


Place spinach and chopped artichoke hearts into slow cooker. Add Garlic, cream cheese, Parmesan cheese and lemon juice into slow cooker.

Sprinkle with bread crumbs and cook on low for 3 hours.

Serve with assorted crackers or bread sticks.

For More Great Appetizers

Enjoy!

Spinach Balls Appetizer

This recipe makes a great appetizer for your next party!

Spinach Balls

Makes about 36 appetizers

2 - 10 oz Frozen Chopped Spinach, thawed and drained well
6 eggs
2 1/2 to 3 cups Italian-style Bread Crumbs
1 large Onion, chopped
3/4 cup butter, melted
1/2 cup grated Parmesan Cheese
1 1/2 tsp Garlic Salt


Mix all ingredients, cover and refrigerate overnight.

Form into small 1 1/2" balls.

Bake in pre-heated 325-degree Oven for about 15 minutes or until lightly browned.

Enjoy!

Venison Backstrap with Chipotle & Wine Butter Sauce

If you like Venison; you have to try this one. It is delicious.

Venison Backstrap with Chipotle & Wine Butter Sauce

Serves 2


2 (6-8 oz) Venison Backstrap Steaks
Seasoning Mix (recipe follows)
Black Pepper
1 tbsp. plus 1/4 tsp. Chipotle Sauce; divided
1 tbsp Canola Oil
3 to 4 ozs. Cabernet Sauvignon
1/2 stick unsalted Butter

Season venison liberally with Seasoning Mix and Black Pepper. Rub about 1/4 teaspoon chipotle sauce on venison.

Heat a cast-iron skillet on burner of stove or on outside burner until very hot and add canola oil. Sear all sides of the venison and then place in a Pre-Heated 350 degree oven.

Cook for a few minutes until internal temperature reaches 140 degrees. Remove venison from skillet and let rest.

Return pot to high heat. When pan begins to smoke, add wine to deglaze, stirring with a whisk. Add 1 tablespoon chipotle sauce and reduce liquid by one-half to two-thirds.

Remove from heat and slowly add butter while whisking sauce.

Slice venison and serve with strained sauce and oven-roasted potatoes.

Note: This also works great with a Beef Filet.


Seasoning Mix

1 cup Salt
1 cup Cayenne Pepper
1/3 cup granulate Garlic

Combine all ingredients and you can store in a jar.


Click Here - For a Great Venison Cookbook

Chocolate Football Bites

Now here's a good one to satisfy the sweet tooth craving!


6 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup light Corn Syrup
1 tbsp Butter or Margarine
1/2 tsp Vanilla
4 cups Crispy Chocolate Cereal (such as Cocoa Pebbles)
White Decorating Gel


In a large microwavable bowl, combine the chocolate, corn syrup and butter. Microwave on High 2 1/2 minutes, stirring after 1 1/2 minutes.

Stir in Vanilla. Add the cereal and mix well.

Cool for 10 minutes.

Lightly moisten hands and shape the mixture into 18 - 3 inch long football shapes. Place each on a large sheet of wax paper; cool completely.

Decorate, using the gel to add "lacings."

Let stand until gel is firm.


Enjoy!

Cheesy Football Cheese Ball

This is a fun recipe to serve at your next Football Party.

Serves 12

2 - 8 oz pkgs. Cream Cheese, softened
1 - 8 oz pkg. Shredded Sharp Cheddar Cheese
1/2 cup Parmesan Cheese, grated
1/2 cup Miracle Whip Salad Dressing
1/4 cup Green Onions, chopped
1/4 tsp. Pepper
1 cup Pecans, chopped
Pimentos or Roasted Red Pepper strips for Garnish
Crackers

Beat cheeses and dressing in medium bowl with electric mixer on medium speed until well blended

Add onions and pepper; mix well. Cover. Refrigerate several hours or overnight

Form the mixture into a football shape; roll in pecans

To decorate, use pimentos or roasted red pepper strips for the lacing.

Serve with crackers

Bayou Caviar

This recipe is absolutely delicious!

1 - 15 oz can Black-Eyed Peas with Jalapenos, rinsed drained
2 - 14 oz cans Black Beans, rinsed and drained
1 - 10 oz can Ro-tel Tomatoes
1 - 11 oz can Mexican Corn
2 Avocados, diced
1 small Green Bell Pepper, chopped
1/2 cup Red Onion, chopped
1 cup Fresh Tomatoes, diced
3/4 cup Zesty Italian Dressing
1/2 cup Cilantro, chopped
1 tbsp Lime Juice
1/4 tsp Salt
1 Jalapeno Pepper, chopped

Corn Chips


Mix it all up and serve with Corn Chips

Necessary Additions:
Great Friends, Great Music and Ice cold Beer

The Island Golf Course on the Audubon Trail

The Island

The Island is the first stop on Louisiana's Audubon Golf Trail, just 14 miles from downtown Baton Rouge.

The course layout is challenging, yet friendly and is a favorite for traveling golfers.

Chef Godfrey's cypress restaurant offers classic Louisiana Cuisine.

The Island is rated as the best conditioned course on the Audubon Trail, and has a complete practice facility and Cobra rental clubs.

phone: 225.685.0808
Visit http://www.TheIslandGolf.com

Houmas House Plantation

~~~~ This is one that everyone needs to visit ~~~~

Crown Jewel of Louisiana's River Road

Houmas House
40136 Highway 942
Darrow, LA 70725
http://www.HoumasHouse.com
A Beautiful Louisiana Plantation located near New Orleans...

Houmas House Plantation and Gardens is so much more than just a tour of a grand antebellum estate. Experience the southern splendor of "The Sugar Palace" when you step into 16 rooms filled with period antiques and Louisiana artwork.

Stay all day at our Louisiana Plantation and enjoy 38 lush acres of gardens, ponds and a majestic live oak alley. Relax with a refreshing mint julep, enjoy the breeze off the Mississippi and navigate through the shadows of ancient oaks.

Embrace the Crown Jewel of Louisiana's River Road at your own pace and experience our hospitality as a welcomed guest.

Houmas House Plantation and Gardens is open on Monday and Tuesday, 9 a.m. until 5 p.m. and Wednesday through Sunday, 9 a.m. until 8 p.m.

Closed only on Christmas, and New Year's Day.

Local Wineries

We have two wineries that you may be interested in visiting:

Feliciana Cellars Winery
1848 Charter Street
Jackson, LA

Phone: 225.634.7982
Free tours and tasting



Casa de Sue Winery
14316 Hatcher Road
Clinton, LA

Phone: 225.683.5937
Winery tours by appointment

South Louisiana Food Terminology

A little terminology for you.

• Gumbo - A hearty soup with seafood, sausage, chicken or wild game
  
  
• Etouffee (ay-too-fay) - Method of cooking shrimp or crawfish smothered in chopped vegetables over low flame, tightly covered, until tender
  
  
• Boudin (boo-dan) - A spicy Cajun pork and rice sausage
  
  
• Andouille (ahn-doo-ee) - Cajun smoked sausage made with pork butt, shank and pork fat, seasoned with salt, cracked black pepper and garlic
  
  
• Jambalaya - Highly-seasoned mixture of any of several combinations of seafood, meat, poultry, sausage and vegetables, simmered with raw rice until liquid is absorbed
  
  
• Crawfish - A small fresh water crustacean related to the lobster

Spices for Your Health

Have you cleaned out your spice rack lately? I checked the expiry dates on mine and found some that were older than my grandmother's china.

If your spices aren't fresh, toss them out. Herbs and spices lose most of their zip after 6 months and whole spices after a year. Whole cloves, nutmeg and cinnamon are good for 2-plus years.

When you head to the market, load up on these spices with Healthy Benefits.

• Garlic - Lowers cholesterol and blood pressure


• Thyme - Soothes a cough


• Oregano - Highest in antioxidants: fights cancers


• Rosemary - Could prevent cataracts


• Sage - Improves memory


• Ginger - Relieves nausea


• Cinnamon - Lowers cholesterol and blood sugar


• Fennel - Eases indigestion


• Tumeric - Slows spread of cancer cells

Seafood Gumbo

SEAFOOD GUMBO

Every wonderful Southern Seafood Restaurant serves Gumbo!

Serves 12

Ingredients:

4 lbs shrimp tails, peeled
10 live crabs
4 dozen oysters with liquid
½ cup oil
4 tbsp flour
3 cups onion, chopped
6 cloves garlic, chopped
1 cup celery, chopped
6 strips crisp bacon
Bacon grease
10 cups fresh okra, sliced
2 bay leaves
1 tsp thyme
2 tbsp Worcestershire sauce
1 tsp Cayenne pepper
1 tsp Black pepper
4 tbsp salt
5 quarts stock (this can be any water in which shrimp or crabs were boiled, beef stock or chicken stock. If none is available, use 2 cans beef stock and 4 quarts of water).
6 large creole tomatoes, peeled and chopped
½ cup flat parsley, chopped
1 cup green onions, chopped

Directions:

In a skillet, heat the oil. Add flour and make a medium brown (peanut butter color) roux.

Add onion, garlic, celery and bell pepper. Cook until well mixed.

In a large gumbo pot, fry the bacon until crisp. Add sliced okra and cook over medium heat until okra loses its gumminess. Be sure to stir to avoid sticking. Approximately 10-15 min.

Add all seasonings (except parsley and green onions), 4 quarts of stock and tomatoes. Mix and cook 45 minutes. Turn off heat.

Boil water and dip crabs into boiling water; just long enough to kill. Remove top shell and discard. Clean crab to your liking and break the bodies in halves. Remove the claws and reserve. (If you like, buy pre-boiled crabs from a market).

Bring your gumbo pot to heat just below boiling and put in crabs, shrimp, oysters, parsley and green onions. Cook until tender, about 15 minutes.




Enjoy!

In New Orleans? Check out this restaurant:
http://brennansneworleans.com/

Barbequed Tuna

BARBECUED TUNA

If you can't catch one; just buy it from the market

Ingredients:

1 lb fresh tuna fillets cut about ½ thick
3 packets dry Italian dressing mix
½ cup white vinegar
½ cup or more vegetable oil
½ cup water
Salt
Pepper
Garlic Powder

Directions:

Mix Italian dressing with vinegar, oil and water. Marinate the tuna fillets in mixture for approximately 3 hours.

Remove from marinate and season fillets with salt, pepper and garlic powder.

Grill over white coals (with rack at medium level) for about 20-30 minutes, basting
continuously with marinate sauce.


Enjoy!

Extra: Tuna is also great cut into 1 inch strips and fried in your favorite chicken batter


Want to go fishing for tuna? Check these guys out:
http://www.outerlimitcharters.com

LSU Tiger-tinis

Getting Ready for the LSU vs. OHIO game?

Enjoy this great tasting Purple & Gold Martini.

Perfect to serve at your tailgating party.

4 cups Vodka
4 cups Grape Juice
2 cups Extra-Dry Vermouth
Orange Wedges

Combine the Vodka (I prefer Grey Goose), Grape Juice and Vermouth in a large pitcher.

Pour into individual martini glasses and garnish with an orange wedge.


This recipe makes approximately 14 (6oz) drinks


Enjoy & please drink responsibly!



Game Information:
When: Monday, Jan 7, 2008 (7 p.m.)
Where: New Orleans Superdome
http://www.superdome.com/
Who: No. 1 OHIO STATE (11-1) vs. No 2. LSU (11-2)

Southern New Year Dinner

Happy New Year!

Today was the perfect day to sit by the fire and enjoy a creole New Year dinner. The weather has finally begun to feel like winter here in the south. A great day to enjoy smothered cabbage, creole cabbage rolls, black-eye peas and cornbread.

Everyone ate plenty and I hope it brings us all good health, much wealth and lots of luck in 2008.

Now the resolutions begin!

Stuffed Flounder

STUFFED FLOUNDER

A Southern Restaurant Specialty
Serves 2

Ingredients:

2 medium-sized flounders, cleaned
½ lb crab meat, fresh or frozen
7 slices of bread
¼ cup real butter
1 small onion, chopped
1 medium green bell pepper, chopped
1 cup celery, diced
1 cup green onions, tops and bottoms, chopped
½ cup flat parsley, chopped
Salt, pepper to taste (or use your favorite Seafood seasoning)
Paprika
Juice of 1 lemon

Directions:

Slit a pocket in the flounders to stuff. Start cutting by the fins and as close to the bone as possible. Season inside and outside of the fish with salt and pepper or your favorite Seafood seasoning.

Melt butter in skillet, add onions, bell pepper and celery; simmer until wilted.

Soak bread in water, squeeze water from bread, break up in pieces and add to skillet.

Add green onions, parsley, crab meat and seasoning.

Cover skillet and cook on low heat for 15 minutes, stirring occasionally.

Fill flounder with bread stuffing, place in shallow buttered baking pan. Dot flounders with
butter, pour lemon juice and bake in 350 degree oven for 40-45 minutes.

Baste occasionally with drippings in pan.

Enjoy!

*************************************************************************************

Lump Crabmeat Au Gratin

LUMP CRABMEAT AU GRATIN

A Louisiana Favorite
Serves 4-6

Ingredients:

1 stick butter
1 cup onions, chopped fine
¾ cup celery, chopped fine
1 tbsp garlic, minced
¼ cup red bell pepper, minced
1 jalapeño, seeded and minced
1 tsp salt
¼ tsp white pepper, ground
¼ tsp red pepper
½ cup flour
1 cup evaporated milk
¾ cup heavy cream
3 egg yolks
½ cup Swiss cheese, shredded, plus extra for topping
¼ cup fresh Romano cheese, grated, plus extra for topping
1 lb lump crab meat, fresh or frozen
1/3 cup bread crumbs, moistened and blended with
2 tbsp melted butter and 2 tbsp chopped parsley

SET OVEN TO 375 deg F.


Directions:


In a 4 quart sauce pan, melt the butter and add the onions, celery, garlic, red bell pepper and
jalapeños. Saute' until very tender without browning.

Add the salt, red pepper and white pepper. Blend well and add the flour.
Cook for 1 minute.

Add the evaporated milk and heavy cream. Whisk well and bring to simmer without
scorching.

On low heat, combine ½ cup Swiss cheese and ¼ cup Romano cheese. Stirring until melted.

Add the egg yolks and stir.

Fold in the lump crab meat.

Fill a casserole dish or individual ramekins. Top with the bread crumb topping.

Bake for 15-20 minutes until hot. Sprinkle with chopped parsley and serve.

Enjoy!

*************************************************************************************