Showing posts with label seafood. Show all posts

Monday, April 20, 2015

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

Photo provided by Loews Hotels -- April is grilled cheese month, the perfect time to make Cafe Adelaide's take on Louisiana Crawfish-Pepper Jack Grilled Cheese With Smoked Tomato-Shrimp Bisque and Pickled Charred Chile Salad.

Comfort Food From Louisiana: Chef Recipe: Grilled Cheese Sandwich with Crawfish, Pepper Jack and Shrimp-Tomato Bisque Soup: April Is National Grilled Cheese Month: 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!...

World's Awesome Mom Woven Throw Pillow

Remember Mother's Day - Check out who is top cat in this family tree: Mom!
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Tuesday, March 5, 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

Comfort Food From Louisiana: 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!

Funny Friday Weekend iPhone 5 Case

Tell the world how you really feel about coming back to work!

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Wednesday, August 17, 2011

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini

The Bombay Club in New Orleans in the French Quarter

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini: "The Bombay Club in New Orleans is a hot spot in the French Quarter, near Bourbon Street, well known and revered by the locals as well as tourists. It features Nouveau Creole cuisine, receiving many accolades in the food world."

Monday, August 8, 2011

Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce

Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce: "From Denny: Chef Poppy Tooker is a New Orleans icon, much loved and respected as she is interesting. She is like a walking trivia foodie encyclopedia and she sure does relish telling the tall tales of Louisiana food and history.

Check out some of her latest trivia offerings and appearances to tantalize your mind as much as your tastebuds:

* Louisiana's Crystal Hot Sauce was used in WWI Army field rations. I'm a bigger fan of Louisiana Hot Sauce. It's milder than Tabasco and less vinegar. Goes great on eggs in the morning.

* Camellia red beans are the finest grade of red beans. Camellia buys up all the Hayward (finest top grade) beans, leaving grades A and B for the rest of the country. Hayward grade beans are named for the family that founded Camellia in New Orleans back in 1923. They still own it today.

Can we ever imagine the Monday wash day without Camellia red beans? Life might never have been the same in New Orleans. Even Louis Armstrong might not have been known for his endearing signature statement, 'Red beans and ricely yours.'"

Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce

Thursday, June 2, 2011

Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding

Another scallop recipe by ulterior epicure via Flickr

Comfort Food From Louisiana: New Orleans Chef Sclafani Silver Medal Winner: Seared Scallops, Truffled Corn Pudding: "From Denny: President Obama is a huge fan of scallops, often ordering them when he dines out. Yeah, me too, as long as they are those huge honking ocean scallops! The beauty of scallops is they cook up quickly and are a light food for the summer heat.

This is one of the winning recipes from last week's New Orleans Wine and Food Experience (NOWFE), one of the top food and wine shows in America. The five-day event entertained a hungry and discriminating crowd in the Crescent City."

Sunday, April 18, 2010

Posts Roundup This Week at Dennys Blogs - 18 Apr 2010

From Denny: This Spring weather and the new warm breezes have me outside gardening. Read that as digging up weeds by the armful. :)

Have you ever noticed that the weeds never die during the winter? They always pop back up in early Spring when they know you will find it too cold to go out there and pull them out of the ground.

It's like weeds have some national coalition where they plot and scheme their special strategy each Spring just to get ahead of the gardener. They always grow at triple the rate of your regular shrubs, trees and plants.

Their exuberance is amusing - until it comes time to remove the pesky interlopers from the flower beds. Come to think of it, weeds are a lot like political parties - always a nuisance, always doing something somewhere they should not be doing it and laughing at you the entire time.

I did manage to find some time to write this week. Included here are also some of the previous week that proved to be quite popular that maybe you didn't get a chance to check out.

The new photo post of stellar Spring photos took four hours to research and another two hours to upload and link for the post. Photo posts remind me of a good meal: it can take an hour or more to make and only twenty minutes to devour. :)