Archive for » April, 2012 «

Finger Food Friday: Crabmeat Stuffed Mushrooms with Blender Hollandaise

Mushrooms stuffed with anything are delicious.  Mushrooms stuffed with seafood are divine.  These mushrooms, stuffed with crabmeat and topped with hollandaise, are the bomb!  Because they’re so good, you may want to consider doubling the recipe if you’d like to get through this Finger Food Friday without any complaining.  Just a suggestion.  Another suggestion, or recommendation, is to use crab claw meat in this dish.  The meat from the claw (especially the Louisiana blue crab claw) has a bolder flavor than say choice lump crabmeat.  It can stand up to the spongy nature of the mushrooms.  Its texture is also [ ... ]

Roasted Asparagus Soup

New Orleans is a soup-loving city. We ladle it up year-round regardless of how oppressively hot and humid some days (most days) get. Soup is an important part of our “bowl cuisine” or “bowl culture,” which also includes gumbo, etouffee, stew, beans, and even jambalaya. Whether we’re flaunting a specific ingredient, looking to stretch the food we have on hand or needing to feed plenty of people, we turn to our bowl cuisine. It’s familiar and soul-satisfying. I was in need of some “bowl love” this week with all the out-of-control house renovations I’m dealing with. [ ... ]

Finger Food Friday: Cajun Corn Dogs with Honey Mustard Ale Sauce

Friday has finally arrived.  Whew!  It’s been a hectic week and I’m so ready for the weekend.  The hubby and I are tackling some long-over-due house renovations, so let me apologize now for any untimely posts.  I don’t have adequate access to my kitchen or the computer.  Hopefully, the craziness will end in about two weeks.  Amid the chaos, though, I was able to sneak into the kitchen late last night for some much needed cooking therapy and a home-cooked meal.  But I have to confess, I didn’t prepare a full-fledged dinner.  It was a finger food.  That’s right. [ ... ]

Finger Food Friday: Blackened Tuna Tostadas

Back in November, I shared with you my Blackened Shrimp recipe which included a quick inside blackening process using an electric griddle or grill pan.  While that technique is fine for cooking small batches of shrimp, I don’t recommend it for blackening big fillets of fish.  In order to cook blackened fish properly, it needs to be done outside in a cast-iron skillet over very high heat.  Cooking the fish indoors under these conditions could cause a fire hazard (the melted butter meets blazing hot skillet equation) or severe “spice inhalation” (the inability to breathe due to mass quantities of [ ... ]

Green Goddess Dressing

Before my kids were born, I prided myself on making salad dressings from scratch.  But having three kids in two and a half years left little time to prepare anything beyond three squares and two snacks a day.  Once my babies were old enough to appreciate salad dressing, it was all Hidden Valley Ranch. Twelve years and three blenders later, their palates have finally expanded and I’m back on the homemade dressings track!  These days, the one at the top of my list is Green Goddess.  There’s nothing better than pulling a couple of handfuls of fresh herbs from my [ ... ]
Category: Salad  2 Comments