Chef Recipe: Grilled Cheese Sandwich with Crawfish, Pepper Jack and Shrimp-Tomato Bisque Soup: April Is National Grilled Cheese Month

Source: Loews Hotel

From Denny:  Now this is an exotic version of the humble comfort food:  the American grilled cheese sandwich.  

You have no idea how hard it was when visiting Austria a few years ago when I attempted to explain how to make a simple grilled cheese sandwich to a local chef.  It was a seriously foreign concept to them.  They didn't have a clue.  Lots of delicious local cheeses yet no Austrian version of a grilled cheese sandwich!  Imagine that.

This Louisiana version comes from executive chef Carl Schaubhut of Café Adelaide in New Orleans.  Of course, as seafood, this rich sandwich is considered Lenten season friendly.  Serve by pairing it with the shrimp-tomato bisque soup. Here in Louisiana we always look for an excuse to enjoy our bountiful seafood so why not go meat free on Fridays even when it isn't Lent?  (You know, that special time that arrives after Mardi Gras and before Easter.)  Our restaurants enjoy creating Lenten season menus, always topping themselves from the year previous!

Whenever I run across a chef recipe, especially from a hotel, I like to put up some information and links to the hotel site in case any of you might enjoy dining or stay with the hotel when you travel.  After this long hard winter we are all ready for some vacation time!

World's Awesome Mom Watch

Remember Mother's Day - Check out who is top cat in this family tree: Mom!

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8 Easter Posts To Enjoy: Food, Funny, Poems, Photos

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos: From Denny:  Check out the fun facts posted about Easter on my blogs from traditions, origins of the holiday, a photography post of awesome sunrises by many good photographers, a funny Easter Bunny Rap music video, recipes and Spring renewal Easter poems.

May you enjoy your renewal this Spring!

Funny Easter Bunny Abby the Bunny

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos

Isenheim Altarpiece: The Resurrection by Matthias Grünewald, completed 1515 (Photo credit: Wikipedia)

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos: From Denny:  When you blog for a few years you start amassing some interesting posts on a theme.  Check out the fun facts posted about Easter on my blogs from traditions, origins of the holiday, a photography post of awesome sunrises by many good photographers, a funny Easter Bunny Rap music video, recipes and Spring renewal Easter poems.

May you enjoy your renewal this Spring!

Chef Recipe: How To Make Remoulade Sauce

From Denny:  Remoulade sauce is popular here in Louisiana because it is so versatile.  This restaurant recipe makes a large amount so plan on dining on a lot of salads, gifting some friends or holding a family reunion.

Originally, remoulade sauce was used in France as a dressing for carrot, potato or raw celery root salad.  Classic French remoulade sauce is based with Dijon mustard, fresh made from scratch mayonnaise and an assortment of favorite French herbs like tarragon, chervil and parsley.  To that they add capers, some finely chopped pickles and then anchovies.

But this is the Creole style of remoulade sauce we enjoy here in Louisiana.  This version of remoulade is much more spicy.  We use Creole mustard in place of the traditional Dijon mustard.  We also include ketchup, finely chopped green onions or minced shallots.  To kick up the spice once more we add hot pepper sauce like the Tabasco brand or finely ground cayenne pepper.

So, how can you use a remoulade sauce?  We love it with seafood like shrimp cocktail, seafood po'boy sandwiches, crab cakes or a pan-fried fish but it also goes well with cold meats.

Romancing The Chocolate: Chef Cookies: Cinnnamon-Espresso Chocolate Chip Vegan Style

Romancing The Chocolate: Chef Cookies: Cinnnamon-Espresso Chocolate Chip Vegan Style: From Denny:  Raise your hand if you love the combination of coffee, chocolate and cinnamon.  Yeah, I thought so; me too.   This easy recipe is from Chef Chloe Coscarelli, a winner of the Food Network's "Cupcake Wars."

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• Pasta: Vegan Avocado Pesto Pasta (thehealingwaters.blogspot.com)
• Romancing The Chocolate: Cookies: Chocolate Crackled (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Chef Recipe: Chocolate Tart with Caramel and Cream (thehealingwaters.blogspot.com)
• Romancing The Chocolate: Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake (unusual2tasty.blogspot.com)

Romancing The Chocolate: Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake

Image via Wikipedia

Romancing The Chocolate: Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake: From Denny: Looking for an easy to make chocolate cheesecake? Chef Sara Moulton is always coming up with great ideas that are simple to make.

Usually, we serve cheesecake chilled. Have you ever thought of eating your cheesecake while still warm from the oven? Sara likes this recipe to enjoy that warm creamy chocolate delight.


Sara bakes these chocolate cheesecakes in small ramekins. She didn't offer up a photo but check out the awesome one I found of another version of chocolate cheesecake at flickr, decked out in blackberries.

Related articles

• Romancing The Chocolate: Cookies: Triple Chocolate Pistachio Mint (dennysguestbloggers.blogspot.com)
• Romancing The Chocolate: National Chocolate Cake Day Today! 2 Recipes (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Chef Recipe: Chocolate Tart with Caramel and Cream (thehealingwaters.blogspot.com)
• Romancing The Chocolate: Awesome Chocolate Pecan Tart (dennysfoodandrecipes.blogspot.com)

Romancing The Chocolate: Chef Recipe: Chocolate Tart with Caramel and Cream

Romancing The Chocolate: Chef Recipe: Chocolate Tart with Caramel and Cream: From Denny: Everyone who enjoys a chocolate tart every time they can, raise their hands. Yeah, I thought so - sisters of the soul. I sure order it from the La Madeleine restaurant or other local bakery whenever it shows up in the display case. It's like a little piece of heaven in one tiny spot - a rich little chocolate pudding, a dollop of cream and some pie crust, simply divine.

This is a New York chef recipe from the famous restaurant Aureole. Chef Christopher Lee uses Sicilian sea salt to enhance the sweet creamy richness of the indulgent chocolate dessert.

He also includes the unlikely addition of the chocolate malt Ovaltine to the bittersweet baking chocolate.

Related articles

• Romancing The Chocolate: Awesome Chocolate Pecan Tart (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Cookies: Chocolate Crackled (thehealingwaters.blogspot.com)
• Romancing The Chocolate: Cookies: Triple Chocolate Pistachio Mint (dennysguestbloggers.blogspot.com)
• Romancing The Chocolate: Cookies: Double Chocolate Chunk Mint (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Cookies: Chocolate Bliss (unusual2tasty.blogspot.com)

Unusual 2 Tasty: Chocolate Pudding In The Raw

Unusual 2 Tasty: Chocolate Pudding In The Raw: From Denny: There are devoted fans of the raw food diet. While not everyone can partake of this lifestyle there are many recipes anyone can enjoy. This Raw Chocolate Pudding is one of them - and so easy and quick to make!

Who doesn't love the taste pairing of chocolate and coconut? An added bonus is that in place of refined sugar the recipe uses agave nectar which is far superior on the glucose meter for diabetes and others sensitive to sugar.

The raw food diet, and this very simple and quick version of chocolate pudding, may seem unusual but it sure is tasty!

Related articles

• Romancing The Chocolate: Easy Triple Layer Mud Pie (dennysfunnyquotes.blogspot.com)
• Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Decadent Chocolate Cake (poemsfromaspiritualheart.blogspot.com)

Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce

From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!

Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor.

Dennys Food and Recipes: From Chef Mario Batali: Grilled Easter Lamb, Pasta, Cheese Dishes

Dennys Food and Recipes: From Chef Mario Batali: Grilled Easter Lamb, Pasta, Cheese Dishes: "From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is 'The Chew.' If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.

On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.

As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.

Recipes Featured:

Butterflied Leg of Lamb with Garlic, Rosemary and Mint
Agnolotti Alla Primavera
Asparagus Milanese
Pastiera"

See Cartoons by Cartoon by Peter Broelman - Courtesy of Politicalcartoons.com - Email this Cartoon

Chef Emeril Lagasse Bakers Dozen: 5 Shrimp and 8 More Recipes

Cover of Emeril 20-40-60: Fresh Food Fast

From Denny:  These Emeril recipes come from his cookbook, one of many, " Emeril 20-40-60: Fresh Food Fast." All the recipes are designed to get food on the table in about 30 minutes, full of flavor and a breeze to make.

I own a number of his cookbooks and enjoy every one of them. He really understands when people are pressed for time to produce a good meal but don't want to skimp on freshness or full flavor.  Emeril always hits the right note, especially with his famous Emeril's Essence, with his recipe provided here too.

When you make your own spice combinations you can adjust the salt and peppers to your taste or even add more exotic spices to the blend.  Try out this basic Cajun seasoning recipe.  It  was first developed back in the 1960's by Tony Chachere, a brand still well loved and used here in south Louisiana.  Emeril's is a very good comparable version.


Gaaalicky Sizzling Shrimp

Servings: 2-4
Difficulty: Easy
Cook Time: 1-30 min

If you like garlic, this is the dish for you.

Ingredients:

2 pounds medium shrimp, peeled and deveined
2 teaspoons Emeril's Original Essence or Creole Seasoning
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons roughly chopped garlic
6 tablespoons shrimp or chicken stock or canned, low-sodium shrimp or chicken broth
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley


Directions:

In a medium bowl, toss the shrimp with the Essence and the salt. Set aside.

Heat a large cast-iron pan over medium-high heat, and add the olive oil. When the oil is hot, add the butter and garlic. Once the butter is nearly melted (about 20 seconds), add the shrimp and cook, stirring occasionally, until they are cooked through, about 3 minutes.

Add the stock, lemon juice, and parsley, and cook for 30 seconds. Remove from the heat.

Serve immediately.

How To Make Good Gumbo With Chef John Besh and James Carville

Image by Getty Images via @daylife

From Denny:  The Big Easy - New Orleans - is where anything can happen because we "Let The Good Times Roll!"  (French: Laissez les bons temps rouler!) Seafood gumbo is the most associated dish with Louisiana and also the easiest to make as demonstrated here by celebrity Chef Besh.

Check out how Chef Besh shows us how to start the all important roux (oil and flour mixed, cooked over medium high heat, constantly stirred until dark brown but not burned).  Then you start cooking the vegetables, starting with the onions first until soft.  Add some celery.  Then you add the crab on their backs along with some stock.

After the roux has had a chance to cook, about 30 minutes or more, to cook out the flour taste, right before you want to serve, then add the raw shrimp and raw oysters.  Those two only take a few minutes to cook and you don't want to over cook them as the shrimp can disintegrate into mush and the oysters will get a rubbery tough consistency.