Corn & Crab Bisque

Corn & Crab Bisque 1 small onion, diced 1 small bell pepper, diced 1 stalk of celery 2 sticks of butter or margarine ½ tsp. red pepper 2 tsp. garlic powder 2 Tbsp. chicken base 1 lb. frozen corn ½ cup flour 1 pint whipping cream 1 lb. fresh claw crabmeat ½ gal. whole milk Melt butter. Add corn, onion, bell pepper, and celery. Simmer for 10 minutes. ...

Stuffed Quail Gumbo

For the gumbo: 3 onions, chopped 3 stalks celery, chopped. 4 green bell peppers, diced handful, chopped garlic 2 or 3 cups dark roux 1 cup tomato paste handful of bay leaves pinch of dried thyme and pinch of oregano salt to taste pepper to taste 1 gallon rich duck stock or rich chicken stock ½ cup Worcestershire sauce ½ cup Louisiana hot sauce Sauté ...

Eggs À La Créme

I’ve been served many exotic egg dishes in my travels including the thousand-year eggs of China. However, I can think of no better egg dish or one more beautifully presented than these Eggs à la Crème. This elegant dish was first created by Maugie Pastor of T’Frere’s House in Lafayette, La. Eggs à la Crème and a cup of hot black Cajun Coffee ...

Chicken Tapatio

Chicken Tapatio 3 split fryers (2¾-3 lbs. start weight each) seasoned salt (to taste) whole thyme 1 large onion, cut into 1-inch squares 1 can whole pimentos, cut into 1-inch squares ¼ stick butter 1/8 tsp. sugar 5 cups long grain rice 7 cups water 1/8 tsp. roasted ground cumin ½ tsp. oregano 1½ cups crushed tomatoes ¼ cup fresh chopped onion ¼ cup ...

Chocolate Bourbon Pecan Pie

For a special holiday treat, try this pecan pie spiked with bourbon and enriched with chocolate. The dough recipe is unusual in several ways. It is prepared with slightly softened butter and cool water instead of cold butter and ice water. The dough is not chilled before it is rolled out and it contains a touch of vinegar. The pie pan is also greased and ...

Cajun Seared Duck Breast with Cranberry Orange Glaze served with Citron Risotto & Tuscan Spinach

This is a hearty dish with visual appeal that is sure to impress dinner guests. Chef Duke recommends that you place the duck “fat side down” in a hot sauté pan. “You want the skin and fat to get crispy but not burnt. Save the duck fat for other sauces or for making a roux,” he says. “The duck should be cooked to medium.” Cranberry Orange Glaze: 2 ...

Roasted Loin of Pork with Fig and Chipotle Stuffing

This is a simple holiday recipe that uses easy to find ingredients that are of the highest quality; it will be a big hit for the holidays. The trick to this recipe is to not be afraid of salt and pepper, and make sure you ask your local butcher to cut a nice center piece of loin with the fat cap on for the most flavors possible. Roasted Loin of Pork Marinade: 1/2 ...

Roasted Beef Salad; Pink Lady Apples, Cnadied Pecans, Farm Greens, Goat Cheese, and a Honey Thyme Vinaigrette

Try this salad when you are entertaining and want to impress your guests with something new. It is visually appealing, relatively simple to prepare, and quite suitable for spring. Roasted Beef Salad 8 slices of roasted red beets 8 slices of roasted golden beets 1 Pink Lady apple, skin on, cored and sliced thin 4 oz. goat cheese 2 oz. candied pecans 4 oz. ...

Oysters Rockefeller “Deconstructed”

This is truly heaven on a plate. To make the bacon chips: 2-3 pieces of bacon, sliced as thinly as possible Preheat the oven to 350 degrees. Cut bacon strips into 4 diamonds each (12 total). Lay the diamonds on a sheet pan lined with a silpat or parchment paper. Place another silpat or piece of parchment paper on top and another sheet pan on top of that. ...

Hallelujah Crab

Hallelujah Crabs 2 soft shell crabs, cleaned (remove gills and eyes) 4 oz. seafood stuffing 1 qt. egg wash (egg whites and water) 1 lb. self rising flour Place stuffing between body and upper shell on under part of crab under each flap, using about one tablespoon stuffing on each side. Submerge in egg wash and roll in flour. Repeat this process a second ...