Muffin Monday: Sweet Potato Muffins

*** Check out delicious muffins and a Louisiana bed and breakfast inn stuffed with high end antiques for eye candy!





From Denny: Muffin Monday arrives with a sweet potato sweetie! We love our sweet potatoes in Louisiana and enjoy them in our high end restaurants along with our diners. When was the last time you enjoyed a snack of sweet potato chips dusted with powdered sugar while you waited for your restuarant meal? Louisiana farmers are proud of their sweet potatoes and are always on the move to develop new recipes for muffins, breads, chips and casseroles.

Today's bed and breakfast inn is a real stunner of a beauty with the way it is furnished. They even provide fun packages like Cajun cooking lessons which is a great way for a tourist to get into the culture. This bed and breakfast inn is chock full of culture all around it so get in the fun and book a room here sometime soon! They speak both French and English at this unique stay.

"Maison Daboval is a circa 1892 home centrally located to museums, theaters, historical attractions, famous Cajun restaurants, and much more." - Maison Daboval





From the website: Step back in time to Maison Daboval, a Bed and Breakfast in the quaint Southern town of Rayne, Louisiana.

Escape to your bedroom of tall ceilings, hardwood floors, antiques, lace curtains
and a bed fitted with sun-dried, ironed sheets. A deep claw-footed bathtub filled with bubbles awaits to chase your troubles away.

Awake each morning to the inticing smells of sweet potato muffins and Cajun sausage or Frog Legs. Frog Legs?

You never know what you might find in the Frog Capital of the World. You never know what you might find at Maison Daboval.

Maison Daboval has five beautiful rooms, decorated with antiques. Each room has a private bath and all have original claw-footed bathtubs. Every morning a full Cajun breakfast is served. English and French are spoken. Checks, MasterCard and Visa accepted.

Martha and Gene Royer's home was featured on HGTV's "If Walls Could Talk." HGTV was inspired by the rich history of the home and the extensive renovation work.

History of the home

The home was built in 1892 by Emile Daboval, the sixth mayor of Rayne. In 1927, Mrs. Besse bought the property and it became the Besse Annex.

Martha and Gene Royer, French Acadians native to Rayne, bought the home from Mrs. Besse in 1994. Gene, a talented residential painter and Martha, a tour guide for Louisiana have lovingly restored Maison Daboval to its original elegance and charm. During the restoration Gene and Martha found many discoveries about the home. One was the ledger Mrs. Besse kept during the 30's - 40's. This treasure reveals a slice of history about the boarding house days.

In the tradition of Cajun hospitality, the Royers often share nostalgic stories of couples falling in love during the bygone era of the railroad boarding house. A passing train can set the mood for story telling on the front porch of Maison Daboval.

Rayne’s unique history will inspire you to take a walking tour of the city to view the famous frog murals. Once a top exporter of frog legs, Rayne is known as the Frog Capital of the World.

Specials at Maison Daboval: Cooking with the Cajuns

Maison Daboval is offering special cooking classes with a two night stay. Learn how to make (and eat) an authentic Cajun meal. Martha and Gene will take you on a culinary journey - teaching the origins of the meal, ingredients, and cooking techniques that have been handed down through generations of great Cajun cooks. Packages include a two night stay, one cooking lesson and full breakfast each morning. Please call for availability and prices.

Although the term prairie is usually associated with the Great Plains, there is another American prairie–the coastal prairie of Louisiana, the birthplace of a unique and thriving culture.

The words "Cajun country" may bring to mind a freshwater swamp or a moss-draped bayou. But the prairie is also home to Cajun culture.

The word "Cajun" comes from Les Acadiens, French colonists who were exiled from Nova Scotia in 1755. Rayne is located in the heart of the region known as Acadiana, named for the Acadians who came here centuries ago.

Cajun food and music help define and add spice to prairie life, but Cajuns are only part of this cultural gumbo found no place else. The modern-day cultures of the region–Creole and Cajun–are a rich blending of diverse cultures, including French, Spanish, German, African, Scotch-Irish and Native American.

Wherever you go in Cajun country, you will be captivated by the friendliest people in the world—genuine, hardworking folks who find the time to laugh a little, dance a little, and live a unique way of life to its fullest.


The Mississippi Flyway

Rayne, Louisiana is the backyard of the migratory bird Mississippi Flyway. The Flyway, wildlife routes from north to south during seasonal migration for Canadian Geese, Mallard Ducks, Wood Ducks, Lesser Scaup and other waterfowl, empties into South Louisiana each year. During the height of migration this region offers wonderful observation sites.


The Rayne Railroad

The Louisiana Western Railroad built the Rayne station in 1880. Three years later, named after the railroad engineer who laid the track, B. L. Rayne, the city of Rayne was born. The railroad has played a vital role in the history of Rayne. From exporting rice and barrels of frog legs, to bringing soldiers into the city for training in World War II.

Maison Daboval Bed and Breakfast was a railroad boarding house during the 1940's, linking the home's history to the special relatonship between the railroad and the city.

Prairie Mardi Gras

On the prairie, Mardi Gras runs or courirs de Mardi Gras take place each year in Acadiana's parishes. In one of Louisiana's most richly dramatic traditions, masked and costumed riders on horses, trucks or wagons ride from house to house in their community, begging for contributions to their gumbo that night. At each stop, they entertain their hosts by singing, dancing and clowning in exchange for donations.

Frogs and Rayne

Frogs and Rayne have a history leaping back to the 1880's. The Weill brothers from France started exporting Rayne frog legs, a delicacy made famous by chef Donat Pucheau, to restaurants all over the country. For many years the famous frog legs were found on gourmet restaurant menus, like Sardi's from New York. Rayne is now internationally known as "The Frog Capital of the World". The city even hosts an Annual Frog Festival every year during the second weekend of September.

Listed as one of Louisiana’s top festivals, the immense popularity stems from the appeal of the frog racing and jumping contests, the Frog Festival Queen's contest, the Loins Club Frog Jockeys, and many more unusual events.

From the opening "Fais-do-do" with traditional Cajun music to Frog Festival Parade, guests are filled with a contagious "Joie d’vivre."


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.






Mrs. Besse Room

Use the footstool to reach the grand four-poster queen bed in this elegant room. Mrs. Besse’s room has her original dresser, beautiful accessories and a private bath. The room is furnished with a TV/Cable and remote.This upstairs room faces the front of the house, and you can slip onto the second story front porch at night and watch for the train.


Maison Daboval
305 East Louisiana Avenue
Rayne, Louisiana 70578

1-337-334-3489
Fax: (337) 334-3488

Martha and Gene Royer, Innkeepers





Sweet Potato Muffins

From: Maison Daboval

Ingredients:

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetalbe oil
1 17oz can sweet potatoes, drained & mashed
1/2 cup chopped pecans
1 cup dates chopped
1/4 cup all purpose flour

Directions:

Preheat oven to 350 degrees. Sift first four ingredients in a bowl. Combine eggs and next four ingredients in another bowl and mix well. Mix sweet potato mixture and dry ingredients together. Dust pecans and dates with the 1/4 cup flour then add to muffin mixture. Grease muffin pans and bake for 27-30 minutes. Makes 1 1/2 dozen.


*** Sweet potato muffin photo by erin.kkr @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
Dennys Global Politics
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Art Sanctuary
Romancing The Chocolate
Comfort Food From Louisiana
Unusual 2 Tasty
Dennys Blog Feeds
Dennys Funny Quotes
Ouch Outrageous Obnoxious And Odd

Posts Roundup at Dennys 14 Blogs - 20 June 2010

*** Check out news, political opinion - serious and funny cartoons, recipes, science and health news, poetry, funny posts, photography, spiritual thoughts and great quotes.




Cup of coffee from Brazil by il Quoquo @ flickr




The Social Poets:


Dark Humor: BP Oil Spill Cartoons - 19 June 2010

Stepping Through Life poem - Libations Friday 18 June 2010

BP Gets Their Moneys Worth From Apologetic GOP Texan Barton

Funny Quotes From Big Oil and BP Congressional Hearings - Cheeky Quote Day 16 June 2010

Foreclosure Violated Military Act: Yet Another Reason Not to Live in Texas

Roundup of Late Night Funnies - 14 June 2010

Funny Video: Obama Embarks on AssQuest 2010

Funny Colbert Video: BP CEO Tony Hayward Is an Evil Box of Priggish Entitled Baking Soda

Funny Colbert Video: BP Perplexed Stock Value Sinks

Funny Video: Colbert Doles Out Advice For Helen Thomas






Dennys Global Politics:


BP Problems: Political Cartoons 19 June 2010

Kevin Costner Blasts Big Oil, GOP Apologizes to BP - News Headlines 17 June 2010

Obamas Oval Office Speech, CEO Weigh in on Obama, Reality of BPs $20 Billion Escrow - News Headlines 16 June 2010

BP On Hook for $75 Billion in Claims, 1-Man Mission American Ninja Faulkner Hunts bin Laden, News Headlines 15 June 2010

BP Nightmare Well, Congress Ready to Nail BP, Kennedy FBI Docs, Obama Gets Oil Spill Help - News Headlines 14 June 2010






Beautiful Illustrated Quotations:


How Does Tenacity Figure in Your Life?

Destress: 3 Great Encouragement Quotes

Have You Ever Thought About The Process of Success?

Hope Transforms Our Lives in Tough Times






Romancing The Chocolate:


5 Tasty Sweet as Candy Chess Pie Recipes

8 Funny Posts to Enjoy

Muffin Monday: 3 Cappuccino Chocolate Chip Muffin Recipes



Comfort Food From Louisiana:


7 Simple Ingredients Brisket and Southern Corn Pudding

Muffin Monday: Mushroom Dill Muffins From Louisiana Mushroom Farm




Unusual 2 Tasty:


Muffin Monday: Savory Feta, Roasted Pepper Basil Muffins From Sur La Table




Ouch Outrageous Obnoxious And Odd:


Funny Video: Colberts Sound Advice on How to Get a Job

Murphys 15 Laws About Sex





Dennys Funny Quotes:


Oops and Hunh?! Cartoons 19 June 2010

Funny Family Quotes

Joke: When A Bunch of Nationalities Are Stranded on an Island





Visual Insights:

BP Oil Slicked Animals: Outrage Cartoons - 19 June 2010





Poems From A Spiritual Heart:


Hope Transforms

Jazz Music




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

7 Simple Ingredients Brisket and Southern Corn Pudding

*** Simple easy brisket recipe that is a real crowd pleaser.





From Denny: Brisket is low in fat, inexpensive to make and a great idea of how to feed a large crowd and keep them happy. Brisket takes to a wide variety of seasonings. You can employ the bold flavors of the Southwest using hot chilies and cumin or you can go more Florida style with citrus and herb combinations. Some people prefer their brisket very simple with flavorful barbecue sauce added when serving.

Remember to marinate the meat to let those seasoning flavors have time to penetrate the meat to give a deeper and fuller flavor. It also helps to break down the meat's natural toughness and makes it more tender in the finished product.

This simple seven ingredient brisket recipe comes from our local newspaper's food editor. She has a knack for developing flavorful recipes using few ingredients and the recipes are simple and easy to do.

Feel free to adjust these seasonings to your personal taste. At our house we like a lot more garlic powder than this recipe provides yet we use low sodium soy sauce whenever regular high salt soy sauce is required. We also use dark brown sugar whenever light brown sugar is one of the ingredients. Onion powder in place of onion salt.

It's up to you how strong a salt flavor you like. I find many Louisiana recipes are far too high in salt and I always modify them to healthier levels. Why wait until you develop a health problem when you can head it off by healthier cooking? Cutting back on salt is really not missed when you step up the other seasonings like garlic and cumin, all strong flavors. Even a blend of your favorite peppercorns adds balance and intrigue to a dish.

Why do all the fuss of boiled corn on the cob this summer when you can do something more flavorful and downright easy? Try out a corn pudding recipe. You can use the traditional canned cream-style corn or try out the frozen version of cream-style corn. The frozen version retains more of the corn's nutrients and fresher flavor.

All this recipe is about is creating a custard to "enrobe" the corn using flour, sugar, eggs and milk. Freshly ground nutmeg is always a wonderful addition to milk products and is used in a light dusting on top of the pudding. There is just something about nutmeg that gives a dish this sense of intense freshness. Go lightly as a lot goes a long way with this strong spice.

When the corn pudding cooks you might notice some extra liquid that looks like it's seeping out or even separating from the custard. It's the corn giving off liquid and sugar so don't scoop it up and throw it out. As the corn pudding cools a bit the liquid volume will calm down and settle back into the dish. You might get some run over but it won't ruin the taste of the dish. This doesn't happen every time but occasionally as you never know the level of sugars and water content in the corn product you are using.

These two recipes are an easy simple weekend dinner or great for a large gathering. Just add a simple green salad and a store bought dessert like a pie, cake or cookies and ice cream to beat the heat!


Sweetened Brisket

From: Julie Kay, food editor @ 2theadvocate

Serves: 8 to 10

Ingredients:

1 (4-lb.) beef brisket
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 cup brown sugar


Directions:

1. Sprinkle brisket with garlic powder, onion salt and black pepper.

2. Mix Worcestershire and soy sauces together with brown sugar. Pour mixture over brisket. Marinate brisket overnight in refrigerator.

3. Put brisket and marinade into slow cooker. Cook on Low for 8 to 10 hours.

4. Remove meat from cooker; slice and serve. Meat may also be shredded for po-boys.





Southern Corn Pudding aka "Cawn Puddin'"

From: Corinne Cook, food editor @ 2theadvocate

Serves: 8-10

Ingredients:

2 (14.75-oz.) cans cream-style corn or about 3-1/2 cups
1 tbl. sugar
2 tbls. flour
Salt and pepper to taste
4 eggs, well-beaten
2 tbls. butter, melted
2 cups milk
Sprinkle of nutmeg, if desired


Directions:

1. In medium bowl, combine corn, sugar, flour, and salt and pepper to taste.

2. In separate small bowl, combine beaten eggs, melted butter and milk. Stir with whisk until well-blended. Add the milk mixture to the corn mixture.

3. Spoon into 2-1/2-quart dish that has been lightly greased or sprayed with nonstick coating.

4. Very lightly sprinkle nutmeg over the top of the casserole.

5. Bake in preheated 350-degree oven for about 50-60 minutes or until custard is set and top is lightly browned. If it looks like it is getting too brown, loosely cover the top with a piece of foil.



*** Photo by Girl Interrupted Eating @ flickr


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Seafood Recipes: Crawfish Casserole, Crawfish Corn Bread, Crawfish Tortellini

*** Louisiana crawfish come from fresh water and are safe from the Gulf oil spill. Enjoy Crawfish Casserole, Crawfish Corn Bread and Crawfish Tortellini this crawfish season!




Photo by adie reed @ flickr



From Denny: With all the high drama unfolding out in the Gulf of Mexico from this BP oil spill the past month, people are confused as to which seafood is still safe to eat. Farmed crawfish come from inland fresh water ponds and are the primary source for the crop. Those inland sources are far from coastal contamination.

The government has prohibited fishing in specific areas of the Gulf affected by the oil spill. Fortunately, there are fresh water Louisiana fish and crustaceans still to be enjoyed this summer like crawfish and catfish.

The Louisiana Agriculture and Forestry Commissioner, Mike Strain, gave the OK on Louisiana crawfish this month. He says our crawfish are not affected by the Deepwater Horizon oil leak.

Robert Romaire, LSU AgCenter aquaculture professor, said “Crawfish are raised in freshwater ponds and the Atchafalaya Basin,” Romaire said. “There are no crawfish ponds sufficiently close to the coast that can be impacted by the oil spill. Actually,” he added, “LSU AgCenter statistics from the past decade show a large percentage of the crawfish crop is harvested from ponds. More than 98 million pounds of crawfish came from domestic ponds in 2009,” Romaire said. “The wild crawfish crop accounted for nearly 15.5 million pounds.”

What about purchasing frozen or fresh crawfish tail meat? Remember, it's USDA-inspected and approved - and in proper cold storage.

For anyone living in the New Jersey area who like to go to the Crawfish Fest festival slated for June 4 - 6, check out CrawfishFest.com. Louisiana live crawfish will be shipped from crawfish farms only to the festival. Raw or grilled Louisiana oysters may have to be removed from the 2010 Crawfish Fest menu. That determination will be made closer to the festival date. They have been holding this festival for 21 years now.

After you go to a crawfish boil or two Louisiana folks usually start the round of various popular crawfish dishes. These three are easy to make and delicious crowd pleasers. If you don't have crawfish in your area you can substitute your favorite fresh seafood like clams, shrimp or fish.

Recipes Featured:

Crawfish Casserole
Crawfish Corn Bread
Crawfish Tortellini






LeBlanc Crawfish Casserole

From: Laura LeBlanc was featured in the October, 1993 Food Focus cookbook “Making Memories” and was another “Best of the Best” recipe selection for 1993

Serves: 8 to 10

Ingredients:

1 stick margarine plus 2 tbls. margarine
1 (8-oz.) pkg. cream cheese
1 large onion, chopped
1 large bell pepper, chopped
1 cup canned sliced mushrooms, drained
2 tbls. finely minced garlic
2 lbs. peeled crawfish tails
1 (103/4-oz.) can cream of mushroom soup
2 to 3 cups cooked rice
1/2 tsp. cayenne pepper
3 dashes white pepper
1-1/2 to 2 cups grated Velveeta cheese
1 cup canned fried onion rings


Directions:

1. In a small skillet, melt 1 stick margarine. Cube cream cheese and add to the melted margarine. Stir over low heat until cream cheese is melted. Set aside.

2. In a large pot or Dutch oven, melt the remaining 2 tablespoons margarine and sauté the onions and bell pepper until vegetables are tender. Stir in the sliced mushrooms and minced garlic. Add crawfish tails and cook until heated through.

3. Add the mushroom soup and 2 to 3 cups cooked rice. Stir the cream cheese and margarine mixture into the crawfish mixture. Stir and season to taste with peppers.

4. Place mixture in greased (4-quart) casserole or several casserole dishes. Top with grated Velveeta cheese and fried onion rings. Bake in 350-degree oven for about 30 minutes or until bubbly.

Note from Laura LeBlanc: Freezes well and can be made a day before you need to serve it. Shrimp can be substituted for crawfish.

Testing note: Food editor Tommy Simmons made the recipe as directed and then transferred the cooked crawfish and rice casserole to a slow cooker to keep it hot for serving at a church luncheon.





Crawfish Corn Bread

From: “River Road Recipes IV Warm Welcomes” published by the Junior League of Baton Rouge

Serves: 8 to 10

Ingredients:

1 yellow onion, chopped
1/2 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup (4 tbls.) butter
2 jalapeño chilies, chopped
2 cups yellow cornmeal
1 tbl. baking powder
1 tsp. salt
1/2 tsp. baking soda
1-1/2 cups (6 ozs.) shredded cheddar cheese
1 (15-oz.) can cream-style corn
1 cup milk
1/2 cup pecan oil or vegetable oil
3 eggs, lightly beaten
1 lb. peeled crawfish tails


Directions:

1. Sauté the yellow onion, bell pepper and green onions in the butter in a skillet until tender. Stir in the jalapeño chilies.

2. Combine the cornmeal, baking powder, salt and baking soda in a bowl and mix well.

3. Stir the cheese, corn, milk, oil and eggs into the cornmeal mixture. Add the onion mixture and mix well. Stir in the crawfish tails.

4. Spoon the batter into a greased 9-inch cast-iron skillet. Bake at 400 degrees for 35 to 45 minutes or until light brown. Serve with a bowl of soup and/or a mixed green salad. You may bake the cornbread in a greased 9x13-inch baking pan.





Crawfish Tortellini

From: Frances Cangelosi and was selected as one of The Advocate Food section’s “Best of the Best” in 2003

Serves: 6 to 8. This dish freezes well.

Ingredients:

1 stick butter
1 medium onion, chopped fine
2 pods garlic, minced
1-1/2 to 2 lbs. crawfish tails rinsed very slightly
1/2 cup grated Parmesan cheese
1/8 cup chopped fresh parsley
1-1/2 pints whipping cream
1 to 2 tbls. cornstarch dissolved in a small amount of water or milk
3/4 of a (20-oz.) pkg. of fresh tortellini with cheese
Salt
Red pepper


Directions:

1. In the butter, sauté the onion and garlic.

2. Add crawfish tails. Cook about 5 minutes.

3. Add Parmesan cheese, fresh parsley, whipping cream and dissolved cornstarch. Stir into a sauce and heat until thick.

4. Boil tortellini according to package instructions. Drain.

5. Fold in sauce with the cooked tortellini. Season to taste with salt and red pepper. Serve immediately or put in a casserole to be heated at 350 degrees until heated through.

Note: Camille Cassidy makes this recipe often for family and guests. She usually doubles it to serve a crowd — sometimes making two double batches for a large group. She likes to add a little bit of liquid crab boil to the dish.


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Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


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Yummy Homemade Coconut Cream Pie

Coconut Cream Pie by little blue hen @ flickr


From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.

If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.

If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!





Coconut Cream Pie

From: Food writer Corinne Cook @ 2TheAdvocate

Makes: 1 ( 9-inch) pie

Ingredients:

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Directions:

Coconut Cream (or Custard) Filling:

1. Prepare pie crust and bake. Allow to cool completely.

2. In medium saucepan, combine sugar, cornstarch or flour and salt.

3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.

4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.

5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.


Directions for Meringue:

1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.

2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.

3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

From Denny: The Early Show on CBS runs this segment called "Chef on a Shoestring" where the challenge is to prepare a three course meal for four people that costs under $40.

Celebrity Chef Dispirito has appeared on "Dancing with the Stars" TV show and has a new best-selling cookbook called "Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories." When we think of comfort food we usually don't think of the word "healthy." Well, Chef Dispirito will prove comfort food can be healthy with fewer calories and a lot less expensive! His cookbook is already topping the New York Times sales charts.

Recipes featured from his cookbook:

Wedge of Lettuce with Bacon and Blue Cheese
Charred Beef Burgers with Baba Ghanoush
Sweet Potato Fries
Peach and Blueberry Cobbler With Ginger And Cinnamon







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito



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Food Facts from Epicurious.com:


Baba Ghanoush: A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for or Middle Eastern Flat Bread.

Blue Cheese: This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include dana-blu , gorgonzola, roquefort and stilton. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging.

Heirloom seeds (heirloom tomato): The advent of mega-agriculture in America has seen the gradual depletion of ancient varieties of native non-hybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting.

Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. As the public becomes more aware of these wonderful alternatives, farmers are also becoming more interested. Heirloom produce can be found in some specialty produce markets and farmer's markets.





Wedge of Lettuce With Bacon and Blue Cheese

INGREDIENTS:

1 small head iceberg lettuce
1 small red onion, sliced very thin
1 large heirloom tomato, cut into large dice
3/4 cup of 3-Grams-of-Fat Blue Cheese Dressing or Bolthouse Farms Chunky Blue Cheese Dressing
6 tablespoons crumbled reduced- fat blue cheese, such as Treasure Cove
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
Salt and freshly ground black pepper


DIRECTIONS:

Cut the iceberg lettuce into 4 wedges. Place 1 wedge on each of 4 salad plates, and top each wedge with some red onion and tomato. Drizzle each wedge with blue cheese dressing, and top it with crumbled blue cheese and bacon.

Season the salads with salt and pepper to taste, and serve.





Charred Beef Burgers with Baba Ghanoush

INGREDIENTS:

1 medium eggplant
2 tablespoons 5% Greek yogurt
Salt and freshly ground black pepper
4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns
Nonfat cooking spray
12 ounces 90 percent lean ground beef, formed into 4 patties
1/2 cup "Russian Island" Dressing or store bought reduced-fat Russian dressing
4 slices heirloom tomato
4 slices red onion
4 leaves romaine lettuce, broken in half


DIRECTIONS:

Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through.

Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind.

Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.

Preheat a grill or grill pan over high heat.

Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste.

Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2-1/2 minutes per side for rare.

To assemble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.





Sweet Potato Fries

INGREDIENTS:

2 medium sweet potatoes, scrubbed
Salt
Nonstick cooking spray
2 tablespoons fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne pepper


DIRECTIONS:

Slice the sweet potatoes lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of their moisture.

Meanwhile, preheat the oven to 450°F. Place a wire rack on a baking sheet, and set it aside.

Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.

Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.





Peach and Blueberry Cobbler With Ginger and Cinnamon

INGREDIENTS:

Nonstick cooking spray
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/4 cup plus 2 tablespoons granulated Splenda
3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons Turbinado sugar, such as Sugar In The Raw


DIRECTIONS:

Preheat the oven to 425˚F. Spray a 7 X 11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.





Breaking down the cost of the meal:

Steakhouse Salad

iceberg lettuce $1.99
red onion $.80
blue cheese dressing $1.49
blue cheese $2.99
bacon bits $1.99
total $9.26

Beef Burgers & Fries

eggplant $1.69
Greek yogurt $1.33
burger buns $3.19
ground beef $2.49
russian dressing $1.00
heirloom tomato $2.99
red onion $.80
romaine lettuce $1.49
sweet potatoes $1.49
thyme leaves $1.29
total $17.76

Peach & Blueberry Cobbler

peaches $2.24
blueberries $2.50
splenda $3.29
Bisquick baking mix $1.19
ginger $.25
turbinado sugar $2.49
total $11.96

His grand total: $38.98







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito


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Valentines Day, Mardi Gras: 7 Yummy Snack Recipes

From Denny: During any holiday we can get rushed and need recipes that are easy to do and soul satisfying, especially during winter holidays like Valentine's Day and Mardi Gras season. What I like about these recipes is that you could plate them as small meals when you are on the go or as appetizers for a large gathering.



Carol Poche and her husband Gerry owned and managed Mamacita’s Restaurant and Cantina for 16 years, closing in 2001. Carol is now a real estate agent, mailing out her newly tested recipes every month to friends and business associates. She was featured in our local newspaper food section this week at 2theadvocate.com.

The Advocate archives the recipes and food articles within a week and they are no longer available unless purchased. So, I try to park the best ones over here on this blog. It's still a delight to visit their food section as many times it's a wonderful selection, everything from busy moms on the go, kid friendly recipes and lots of comfort food and slow cooker recipes.

There are three savory recipes from Carol and four chocolate recipes from cake to fudge to enjoy during the holidays.

Recipes Featured:

Artichoke Cheesecake
Braised Sirloin Tips
Corn and Crab Bisque
Starlight Double-Delight Cake
Hershey's Mocha Glazed Brownie Cups
Chocolate Sweetheart Cakes for Two
Here's my Heart Fudge

Photos from 2theadvocate.com and Hersheys.com.



Artichoke Cheesecake

From: Carol Poché

Makes: 20 squares

Ingredients:

1/4 cup Italian-style bread crumbs
2 tbls. Italian seasoning
1/4 cup grated Parmesan cheese
2 (8-oz.) pkgs. cream cheese
1 cup feta, crumbled
3 large eggs
1 (8-oz.) carton sour cream
1 (14-oz.) can artichoke hearts, drained and chopped
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3/4 cup chopped green onions
1 garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dried basil

Directions:

1. Generously grease a (9x11-inch) baking dish.
2. Mix bread crumbs, Italian seasoning and Parmesan. Coat bottom of pan with mixture.
3. Process cream cheese in food processor until smooth. Add feta, eggs, and sour cream. Process until smooth.
4. Add chopped artichoke hearts, peppers, onions, garlic, tarragon and basil. Stir well and pour into pan.
5. Bake in preheated 375-degree oven for 45 to 50 minutes. Cool completely, then chill for 2 hours. Slice and serve.







Braised Sirloin Tips

From: Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8

Ingredients:

1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste

Directions:

1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.






Corn and Crab Bisque

From: Carol Poché

Serves: about 8. This is a family favorite requested each Thanksgiving and Christmas!

Ingredients:

1 stick butter
2 tbls. flour
1/2 cup chopped onions
1 lb. white crabmeat (I use lump)
1 qt. whole milk
1 (15-oz.) can cream-style corn (white or golden)
1 (15-oz.) can white corn
1 (10-1/2–oz.) can cream of potato soup
1/2 tsp. Accent
1/2 tsp. Worcestershire sauce
Pinch mace
Tabasco sauce, to taste
Tony Chachere’s Original Seasoning, to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped green onions

Directions:

1. Melt butter. Add flour and blend thoroughly. Add onions and cook slowly for 10 minutes until onions soften.
2. Add crabmeat, milk, corn, soup, Accent, Worcestershire, mace and Tabasco. Cook slowly for 15-20 minutes.
3. Add Tony’s. Just before serving, garnish with cheese, parsley and green onions.






Starlight Double-Delight Cake

From: Mrs. Samuel P. Weston

Ingredients:

Makes 1 (9-inch) layer cake. Recipe by Mrs. Samuel P. Weston, of La Jolla, Calif., is from “Pillsbury’s Best 1,000 Recipes Best of the Bake-Off Collection.” The recipe was the grand prize winner in the Third Grand National Bake-Off, 1951. A bit of mint flavor is carried into this beautifully moist, fine chocolate cake from the frosting mixture. There are those recipes that stand the test of time - like the chocolate chip cookie recipe!

For Chocolate Frosting:

2 (3-oz.) pkgs. cream cheese
1/2 cup shortening
1/2 tsp. vanilla extract
1/2 tsp. mint flavoring
6 cups (1-1/2 lbs.) confectioners’ sugar, sifted
1/4 cup hot water
4 (1-oz.) squares unsweetened chocolate, melted

For Chocolate Cake:

2-1/4 cups sifted Pillsbury’s Best All Purpose Flour
1-1/2 tsps. baking soda
1 tsp. salt
1/4 cup shortening
2 cups Chocolate Frosting
3 eggs
3/4 cup milk

Directions:

1. To make frosting, cream 6 ounces cream cheese with 1/2 cup shortening, vanilla and mint flavoring; blend well.

2. Add sifted confectioners’ sugar alternately with hot water to cream cheese mixture. Blend in melted unsweetened chocolate.

3. To make cake, sift together all-purpose flour, soda and salt. Set aside.

4. Combine 1/4 cup shortening and 2 cups of Chocolate Frosting; cream well. Blend in eggs one at a time, beating well after each.

5. Add the dry ingredients alternately with milk. Blend well after each addition.

6. Turn into two (9-inch) round layer cake pans, well on the bottoms. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with remaining Chocolate Frosting (thin with a few drops cream if necessary.

Note: If using self-rising flour, omit soda and salt.







Hershey's Mocha Glazed Brownie Cups

Makes: 24 brownie cups

Ingredients:

1/4 c. butter or margarine
2 egg whites or 1/3 c. liquid eggs
1 egg
3/4 c. sugar
2/3 c. flour
1/3 c. Hershey's cocoa
1/2 t. baking powder
1/4 t. salt

MOCHA GLAZE

Directions:

Heat oven to 350 degrees F. Line small muffin cups (1 3/4" diameter) with paper bake cups or spray with oil.

Melt butter in small saucepan over low heat; cool slightly.

Beat egg whites and egg in a small bowl on medium speed of mixer until foamy. Gradually add sugar until slightly thickened and light in color. Stir together cocoa, sugar, salt and baking powder gradually adding to egg mixture, beating until blended. Gradually add melted butter, beating just til blended. Fill muffin cups 2/3 full.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze

Ingredients:

1/4 c. powdered sugar
3/4 t. Hershey's cocoa
1/4 t. powdered instant coffee
2 t. hot water
1/4 t. vanilla extract

Directions:

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.

70 calories each with 2.5 g of fat.






Chocolate Sweetheart Cakes for Two

From: Hershey's Cocoa

Prep Time: 17 min
Cook Time: 20 min
Skill Level: Beginner

Ingredients:

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Directions:

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.





Here's my Heart Fudge

Skill Level: Intermediate

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color(optional)

Directions:

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

*** THANKS for visiting, come back often, feel welcome to leave comments, a big shout out to awesome current subscribers, have a fabulous holiday and festival season - and if you are new to this blog, please subscribe in a reader or by email!

seafood soups bisques
sirloin recipes cooking
Mardi Gras recipes appetizers
Valentines Day recipes
chocolate recipes, cakes, fudge
comfort food, easy recipes