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 [ ... ]
Archive for the Category »Seafood «
27
Apr 2012
Apr 2012
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 [ ... ]
Category: Appetizers, Crab, Finger Food Fridays, Seafood, Vegetables
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06
Apr 2012
Apr 2012
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 [ ... ]
Category: Appetizers, Finger Food Fridays, Fish, Main Dishes, Sauces, Seafood
Tags: Appetizers, Finger Food Fridays, Fish, Sauces, Seafood Leave a Comment
21
Mar 2012
Mar 2012
So you’re probably looking at my picture wondering why the heck I calls these things Codfish Balls when they’re actually more of a cake or a patty. Well, to be honest, I’m not sure. All I know is my family and many other New Orleans families refer to these homey pan-fried potato and fish things the same way. It is what it is and I’m not about to shake up the family dynamic by changing the name to fit some textbook or cookbook definition. Now, on to the good stuff!
Codfish Balls have always been my favorite [ ... ]
09
Mar 2012
Mar 2012
You know how sometimes you’re in the mood for a particular food but not up for the time and mess required to make it? Well, that’s how these Crawfish Waffles came to be. I was actually wanting Crawfish Beignets, a savory take on our favorite hometown donut. I just didn’t feel like hauling out the deep fryer and dealing with the cleanup. So I manipulated the ingredients for the waffle iron. Man, why didn’t I think of this sooner? The batter cooked up light and crisp and cleanup was a cinch!
This whole savory waffle experience got me thinking (dangerous, I [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Sauces, Seafood
Tags: Appetizers, crawfish, Finger Food Fridays, Sauces, Seafood One Comment
14
Feb 2012
Feb 2012
I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]
Category: Christmas, Main Dishes, New Orleans Classics, Seafood, Soups, Stock
Tags: New Orleans Classics, Seafood, Seafood Stock Leave a Comment
04
Feb 2012
Feb 2012
The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Gumbo, New Orleans Classics, Roux, Seafood
Tags: Appetizers, Finger Food Fridays, Roux, Seafood, Super Bowl One Comment
01
Feb 2012
Feb 2012
I’m settling back into the grove after what turned out to be a fantastic weekend in Birmingham attending the Food Blog South 2012 conference. This was my first food blog conference and one that I won’t soon forget. To be surrounded by people who eat, drink and sleep food is a wonderful thing. Their passion is undeniable, their knowledge unsurpassable and their willingness to share incredibly generous. I learned so much and made plenty of new friends. I feel refreshed, re-energized and psyched about the future and what it holds for food bloggers and anyone [ ... ]
Category: Main Dishes, New Orleans Classics, Pork, Sauces, Seafood, Vegetables
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25
Jan 2012
Jan 2012
In case you missed my tweets yesterday, the 2012 New Orleans Jazz & Heritage Festival daily schedules have been posted. The lineup is crazy good this year. Almost as crazy good as this Jazzy Crawfish Pasta–my take on Crawfish Monica. Crawfish Monica has been a festival-goer favorite for some 30 years now. It consists of a mesmerizing bowl of rotini pasta drenched in a deliciously spicy crawfish cream sauce. This dish became so popular at Jazz Fest that back in 2009, its creator Chef Pierre Hilzim (who named the seafood specialty after his wife Monica) trademarked the name [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Pasta, Seafood
Tags: crawfish, creole, New Orleans Cooking, New Orleans Recipes, Seafood Leave a Comment
12
Jan 2012
Jan 2012
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I love tacos, including those stuffed with seafood. I just don’t care for the ones filled with battered and fried fish. While that may be considered the “true” way to cook fish for fish tacos, it’s not for me. The coating, however thick or thin, tends to get in the way of that wonderful seafood flavor I crave when I order or cook them. I also find the deep-fried ones way too heavy when combined with flour or corn tortillas. A highly seasoned, pan-seared fish is more my style, especially when it’s dressed with [ ... ]
23
Dec 2011
Dec 2011
‘Tis the season to share another one of my favorite holiday recipes with you, Miniature Oyster Patties. These savory little bite-size pastries have been making the rounds at New Orleans Christmas parties and weddings for as long as I can remember. And once you taste them, you’ll understand why they’re so popular. Now when you read through the ingredient list, you’ll probably notice similarities to my family’s Oyster Dressing recipe. The two are actually so close that I had to call my mom prior to making the Oyster Dressing for Thanksgiving to help me figure out which one was which. [ ... ]
