Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

                                            AP photo: Matthew Mead 


Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes: From Denny:  This is a delicious unusual recipe twist for the popular sweet potato.  We all know that goat cheese is a low salt and low fat alternative to the regular highly salted - OK, totally yummy - cheeses.

I've tried goat cheese as the soft melting quality cheese in my omelets and found it a bit sour in comparison to  my favorite cheddar cheese but eventually created a medley of white cheddar, fontina or mozzarella in addition to just a touch of goat cheese for my favorite blending of flavors..

Yet that slightly tangy sour taste is the perfect healthy complement to the very sugary sticky sweet potato.  This recipe also adds fresh thyme and olive oil for aromatic delight and lots of fresh garlic and butter for robust flavor.  To sweeten it up a bit the zest of an entire orange is added for that citrus brightness that pairs so very well with sweet potato!

It's advised you slice the sweet potato in thick chunks so it is easy for the thick smear of cheese, oils, herbs and citrus zest to adhere better.  If you like your potatoes to have a bit of crispness on the skin, then open up the aluminum foil in the last 10 minutes of grilling to brown and crisp up a bit.

Also note that you will require a microwave to partially bake the potatoes before placing on the grill.  This recipe is best done at home instead of at some remote fishing camp with no electricity - like we have so many of here on the Gulf Coast, especially Louisiana. :)

This is such an easy recipe it is kid friendly and a good choice to help teach the kids to learn how to grill by helping you with the prep work.  What creative kid would not enjoy smearing a gooey mess onto those sweet potatoes?  I rest my case. :)  Enjoy!


Dennys Food and Recipes: BBQ Grilling: Goat Cheese Stuffed Grilled Sweet Potatoes

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Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

                  AP photo: Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce: From Denny:  With all this ridiculous hot weather across the nation we are all left wondering if we are the ones getting grilled!  But wait!  Time to grill that famous summer BBQ chicken, this time with the Alabama White Sauce becoming so popular.

If you are not familiar with Alabama White Sauce it's based on mayonnaise.  Yucky mayonnaise, you say?  Hey, all that oil delivers the spicy flavor of this unusual sauce and the mayonnaise taste is completely changed by the following:  There is plenty of cider vinegar and lemon juice to cut the oil and the addition of cayenne pepper, black pepper and horseradish definitely spices up the taste.  The recipe for this sauce follows so you can make your own...


Dennys Food and Recipes: BBQ Grilling: Butterflied Barbecue Chicken with Alabama White Sauce

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Dennys Food and Recipes: Summer Slow Cooker: Strawberry Shortcake

Photo/Patrick Dennis @ The Advocate

Dennys Food and Recipes: Summer Slow Cooker: Strawberry Shortcake: From Denny:  Summer heat.  Bring on the berries!  If you enjoy fresh strawberries and blueberries - along with a side dish of easy to make dessert - then this recipe is for you.  Our local food columnist is a master at kid friendly recipes, quick recipes and less effort recipes for the working or busy parent.

So, when the summer heat gets you tired, think: what can the slow cooker do for me so I don't have to stand over the stove?

Julie Kay recommends this slow cooker recipe is best if you are home to make sure it does not over cook. In fact, it's one of those desserts that can be cooking while you serve dinner.  If you have any extra fresh blueberries in the fridge then feel free to add them after the shortcake has cooked.  This pretty dessert would be perfect for the Fourth of July holiday celebration too.

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More Recipes from Denny's blogs:

• Fourth of July Recipe: Raspberry and Blueberry Creme Tart
• Recipe: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

• Popular Posts 2009 at Comfort Food From Louisiana, Thank YOU!
• Recipe: Lime Pie with a Twist - White Chocolate!

New Orleans Chef Recipe: Tasty Fig Gelato

Photo/LSU AgCenter -- This LSU Purple fig 

From Denny:  At the Hotel Monteleone’s Criollo Restaurant in the French Quarter this is a seasonal featured dessert, served with slivered almonds, caramelized sugar and lovingly garnished with summer's fresh blackberries.  Figs are hanging off back yard Louisiana trees this month and people are always looking for new recipes utilizing figs.  The Criollo also serves a killer banana split:  small scoops of Pontchtoula (Louisiana grown) strawberry, stone-ground chocolate and fig gelato snuggled up with long slices of banana in sauce, all served in an almond "boat."

The restaurant was willing to seat a couple of food journalists who wandered in just for dessert - and did so graciously.  The chef was also willing to share his recipe!  So, if you are traveling to New Orleans any time soon and fancy a frozen treat to beat the summer heat, just saunter on in to the Hotel Monteleone!  People with this great an attitude deserve a Denny Lyon Bump!  (Stephen Colbert has nothing on me.)  :)

(FYI - artist and journalist Denny Lyon has no association with Hotel Monteleone, just enjoyed reporting on the local news story featuring them)

If you would like to be a guest at this famous historic hotel, here's the contact information:

Hotel Monteleone, an historic luxury French Quarter hotel

214 Royal Street, New Orleans, Louisiana 70130-2201

Email questions:  Reservations@hotelmonteleone.com

Phone:  (504) 523-3341 or Toll-Free at (866) 338-4684

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Chef Recipe: Crawfish Creole and Pepper-Jack Cheese Grits

Singing Crawfish. Costumed revelers by the Mississippi River front, Mardi Gras Day, New Orleans. (Photo credit: Wikipedia)

Food video included. From Denny:  This Mardi Gras photo of a woman costumed as a singing and accordion playing crawfish was too funny to pass up!  Food photos of cheese grits and crawfish creole are a dime a dozen but this carnival season photo was priceless and sure gave me a grin.

I started this blog as a way to preserve local recipes sent in by readers of the Baton Rouge newspaper.  Why?  Three reasons:  1) five years later and the newspaper still has a really crappy search engine that makes it too difficult to find what you want.  2) the paper starting charging fees for any recipes over a month old - and they don't even own the copyright to those recipes!  3) for years, as the economy went up and down - our house was moving in and out of Louisiana and we sure missed the style of cooking.  It's amazing how when you move out of an area you start to forget the little things like technique or where to shop for that special ingredient that make a recipe taste good.

This food blog was for personal use initially but then decided to open it up for the public too.  It's a lot more popular than I ever expected!  Thank you for your continued support all these years!  

You can print up any of these recipes for personal use.  Just remember that the creator of the recipe owns the copyright so you will have to contact them for publishing in a book.  As a journalist the posts and my writing are copyrighted so not available for reposting without links and permission and/or compensation. (contact my public email: warriorspearl@gmail.com)

Oh, yeah, and on to the chef recipe...  This a WBRZ Chef of the Month recipe from the Le Creole restaurant in Baton Rouge, Louisiana.  Before I visit any area I like to go online and check out the local restaurant menus.  I even do it here locally!  Here's the dinner menu and the lunch menu.  

Gives you some serious inspiration for your own home cooking, doesn't it? Now check out this easy to make recipe of Crawfish Creole and Pepper-Jack Cheese Grits.  You can always substitute shrimp or even a tasty firm fish if you cannot get crawfish in your area or the budget does not allow for crawfish.  

This recipe might be nice with calamari if you can get it fresh and already cleaned.  Read a news story a few months ago about how off the coast of California they were inundated with schools of calamari.  Sure makes you think about moving out that way for some good eating! 

Oh, and here's an online Louisiana crawfish supplier from Branch, Louisiana, where you can purchase already cooked or uncooked crawfish - along with other Louisiana products:  CajunCrawfish.

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Dennys Food and Recipes: Turkey Cooking Tips: How Good Is Your Holiday Roast Turkey?

Dennys Food and Recipes: Turkey Cooking Tips: How Good Is Your Holiday Roast Turkey?:
From Denny:  Roasted my Thanksgiving turkey a day early.  Sure beats stressing on the Big Day.  Also, my husband, affectionately known as "Satan" misses out on trying to micro-manage the cooking, driving me absolutely crazy.  He never did learn to cook but thinks he knows how to tell you all about how to do it anyway.  Getting the Big Bird done a day early is a win-win for everyone as he was less stressed just as much as me!

Though he did try only twice this season to be ever so irritating:  once, when taste testing the fabulous gravy he made The Yuck! Face but could not keep his composure for long, laughed, and then raved about it as one of the best yet.  Later he decided he just had to tell me how to cut the French bread for sandwiches his way rather than the normal slices I was doing for hot garlic bread, his favorite.  Since I'm basically The Spatial Engineer in this house (just ask me to pack a car for travel and I am The Expert on finding every nook and cranny to fill) I explained to him how his way made no sense but cut a few slices for him anyway.  He was so disappointed to realize I was right after all.  "Satan" lost that round.  Never a dull moment at our house, that's for sure!

Hey, we should all be challenging the White House chef to a Roast Turkey Cook Off.  Bet mine is one of  The Best!  We love spices at our house and every year I create something different.  This year's wet rub spices were swimming in clarified butter:  sea salt, black pepper, garlic powder, smokey paprika, cumin, curry powder, marjoram leaves, lite sodium soy sauce, Moscato wine and Remy Martin cognac...

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Holiday Appetizer: Chicken Wings With Two Sauces

From Denny:  OK, who doesn't love chicken wings as a snack or favorite party food?  They sure are a big hit at our house any time, especially when the weather turns chilly, so I'm always looking around for a different take on it or novel sauces. 

The peach sauce is a combination of peach jam, lime juice, garlic, cumin and chili flakes - plenty of heat to balance the sweet jam.  The jalapeno chili pepper sauce is comprised of jalapenos, garlic, sugar, water, vinegar and ginger - plenty of garlic and ginger to complement the chili peppers.

This recipe is so simple that all you have to do is sprinkle the chicken wings liberally with salt and pepper and pop under the broiler at about 4" to 5" and broil for about 20 minutes or so while you make the easy sauces. Both sauces are cooled to room temperature before serving.  This recipe is a slam dunk when you are in a rush and need something easy for a weekend or weekday meal, just add a salad and chips!

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Chef Recipe From Kingfish: BBQ Shrimp Gaufre With Sweet Potato Spread

From Denny:  Ready for yet another chef inspired version of the classic BBQ Shrimp idea?  This one comes from Baton Rouge, Louisiana, at the Kingfish (named after Kingfish Sen. Huey Long who was definitely larger than life).

In Louisiana we love an excuse to use in any dish we can our incredible sweet potatoes grown here.  This is the first time I've seen sweet potatoes used in a BBQ Shrimp recipe!  This chef uses his sweet potatoes to create his version of a "BBQ" sauce poured over the shrimp on top of the waffle...

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Holiday Appetizer: Frank's Grill-Pan Curried Shrimp

From Denny:  This is such a simple recipe with big flavors.  Creole seasoned shrimp, quickly grilled while slathered with flavorful sesame oil, then later dipped and coated in a cooling yogurt curry mint sauce.  This can be enjoyed as either an appetizer or as a main dish over your favorite rice.  Need I say more?

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New Orleans Chef Holiday Appetizer: Bacon-Wrapped Shrimp with Rosemary and Stilton

From Denny:  This is an upscale version of the classic shrimp rolled in bacon appetizer.  New Orleans Chef Anthony Spizale of The Rib Room - in the heart of the French Quarter - has definitely kicked up the taste levels on this recipe.

This tasty version is rich with the spectacular Stilton butter coating all over the shrimp just as you finish cooking it.  Then, to gild the lily, there is the Port Wine reduction sauce for dipping.  Definitely a "wow!" recipe sure to impress during the holiday season or for that special dinner.

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Louisiana Creole BBQ Shrimp

From Denny:   Looking for a super simple hot appetizer for your next party or holiday gathering?  Louisiana BBQ Shrimp is the perfect fit.  A novice cook can pull off this one to rave reviews!  

Here in Louisiana - when you want to double or triple the recipe, we place it all in a roasting pan and stick it in the oven under broil with the oven door open slightly.  You really have to watch it so nothing burns but it is a time saver. 
 

However, you could also make this recipe in several batches on top of the stove as the recipe instructs.  Either way this recipe is always a big crowd pleaser!

Fair warning:  once your guests start eating they won't stop at just an appetizer portion so you may want to plan for doubling this recipe for 12 appetizer servings.  It's been my experience that when you bring out shrimp in Louisiana most people make a meal of it!

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New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!

In Louisiana we often prefer heavy iron skillets in which to deep fry for dishes like fritters.  If you have a special electric deep fat fryer then feel free to use that as well.  Around small children it would prove safer anyway.  Iron skillets are more a romantic historical sentiment that reminds us of our grandmothers - than necessary technology. :)

These fritters are made with the flour mixture that is a hush puppy mix from Zatarain's which saves time so you don't have to stop and measure flour, corn meal and spices.  Any products that save time in the hectic world of working people, especially parents, are welcome!

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New Orleans: Creamy Seafood Jambalaya Pasta

From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.

You never want to overcook seafood, especially shrimp.  Under cook them slightly while you finish the rest of the dish.  That way the heat of the sauce and vegetables will finish the seafood cooking without ruining the delicate texture.  I usually place the cooked seafood in a warmed ceramic/ironstone pasta bowl and cover with a small plate to keep it warm and moist until ready to place in the final dish.

If you are bored with fresh parsley as a garnish then consider diagonally sliced green onion.  It looks pretty and helps cut the rich cream sauce!

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New Orleans Recipe: Crescent City Shrimp Jambalaya

From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.

Kick it up a notch with Louisiana food products like from Zatarain's that help us make our meals cook that much faster and we are all a happy lot.  This recipe employs Zatarain's Jambalaya Mix of rice and seasonings.  You provide the fresh shrimp, sausage, onion, bell pepper, parsley and tomatoes.

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New Orleans Chef Recipe: Jambalaya For A Crowd

From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.  Whether you take your time to make jambalaya all "from scratch" or choose this shortcut with the dirty rice mix (rice and seasonings) you will enjoy the result!

Jambalaya is such an easy dish to serve for entertaining, especially the holidays like Mardi Gras, Thanksgiving, Christmas and birthdays.  We make this dish all year round it's that popular.  If you have never cooked jambalaya then give this recipe a try!  If you live outside of Louisiana you can always substitute your favorite pork sausage.  You can find Zatarain's products online to order too, for individuals or restaurant service.

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Dennys Food and Recipes: From Grand World Champion Pit Master: Apple City Barbecue Ribs

Barbecue Country Style Ribs (Photo credit: Wikipedia)

Dennys Food and Recipes: From Grand World Champion Pit Master: Apple City Barbecue Ribs: From Denny:  How often can you get a renowned grill master, a barbecue world champion, to walk you through the steps to successful and perfect ribs?  Here's your chance. Good Morning, America invited him on to the show to show us his way of making the most delectable mouth-watering ribs.

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The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap

The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap: From Denny:  The beauty of slow food is you can forget about it for awhile after it gets going on the stove.  Then you are free to run a few short errands close to the house, go grocery shopping or clean around the house.

Since I'm no fan of long hours of house cleaning like it's a Saturday marathon I clean in short spurts for 10 to 15 minutes several times a day or week, depending upon how long a project takes.

I've even educated my husband how you can load the dishwasher in the amount of time it takes for commercial TV breaks to scream at you around the corner.  Fortunately, this year Congress passed a law forcing the advertisers to turn down the volume.

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Romancing The Chocolate: Cookies: Almond Nuggets with Chocolate Drizzle

Romancing The Chocolate: Cookies: Almond Nuggets with Chocolate Drizzle: From Denny:  Chocolate and almonds are the ideal combination for a cookie.  This is basically a sugar cookie with sliced almonds that makes for a stiff dough.

It is a simple exercise of dropping the cookie dough onto the cookie sheet - so that makes it easy even for beginner bakers.  The chocolate comes in when you ice the cookie with bittersweet chocolate that has been melted together with real butter and almond extract.

What's amusing is how the recipe creator actually thinks these mere 24 cookies will last long enough to make it into a covered container.  Bring your friends! :)

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Unusual 2 Tasty: Valentines Day: Warm Upside-Down Pear Cake With Tangerine Custard Sauce

Unusual 2 Tasty: Valentines Day: Warm Upside-Down Pear Cake With Tangerine Custard Sauce: From Denny: For pear lovers - and lovers - this is an outstanding dessert good enough for any holiday!

Like any upside down cake this one is practically beginner cook and foolproof. The custard requires a more experienced cook and a little time but is well worth the effort.

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Romancing The Chocolate: Cookies: Spiced Chocolate Macaroons

Romancing The Chocolate: Cookies: Spiced Chocolate Macaroons: From Denny: Do you like spice cookies but crave the addition of chocolate? This cinnamon and chocolate pairing also happens to improve as the cookie ages. What could be better than that? A stale cookie that tastes great! :)

The cookie also contains the background dark note from a hint of cloves like I like to use in my morning stovetop cooked oatmeal. There is nothing like the pairing of cinnamon and cloves to add richness to a dish whether sweet or savory.

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