Tag-Archive for » Seafood «
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, and
Queso Fundido from Annie’s Eats.
With so many good eats, you better hope for [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Gumbo, New Orleans Classics, Roux, Seafood
Tags: Appetizers, Finger Food Fridays, Roux, Seafood, Super Bowl One Comment
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 and began [ ... ]
Category: Crawfish, Main Dishes, New Orleans Classics, Pasta, Seafood
Tags: crawfish, creole, New Orleans Cooking, New Orleans Recipes, Seafood 9 Comments
12
Jan 2012
Jan 2012
I love tacos, especially those stuffed with fresh Louisiana 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 [ ... ]
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. [ ... ]
18
Nov 2011
Nov 2011
Have you had your fill of seafood yet? I hope not because today I’ve got another one for you. My Shrimp Mold. Well, it’s not actually my Shrimp Mold. I didn’t create it but I have tweaked it. This is one of those delicious finger foods that’s been around for decades, although you may be more familiar with the pink version which is basically the same thing made with tomato soup instead of cream of mushroom. I’ve had both but prefer those made this way. The other ones are too tangy for me. Preferences aside, this is yet another [ ... ]
Category: Appetizers, Finger Food Fridays, Seafood, Shrimp
Tags: Appetizers, Finger Food Fridays, Seafood 5 Comments
15
Sep 2011
Sep 2011
Sometimes telling someone about a recipe is not nearly as compelling as preparing it with them, especially if that person is not used to cooking with certain ingredients. Take my Bourbon Salmon for instance. One day, I was chatting it up with a friend who had never bought much less prepared salmon at home. She had never cooked with bourbon and wasn’t particularly comfortable using the broiler either. Bottom line? As delicious as the recipe sounded, she didn’t think she could pull it off at home. So I set out to prove otherwise. [ ... ]
21
Jul 2011
Jul 2011
Last weekend, we returned home from our family vacation in Destin, Florida to find a handful of summer squash (yet another family garden project) eager to be picked. They were beautiful, but in an odd way. Their pale orange color and firm, bumpy skin made we question if we had planted what I thought was yellow crooknecks. I didn’t think much more about it until I went to prepare the squash for this recipe Their usually tender skin was tough to penetrate with the knife. So I decided to peel the outer layer, which did make for easier slicing. [ ... ]
22
Apr 2011
Apr 2011
It’s the end of the week already and time for another installment of Finger Food Fridays.
One of the many food traditions in New Orleans surrounds the days of the week. We eat Red Beans and Rice on Mondays, some sort of spaghetti dish with Red Gravy on Wednesdays and seafood on Fridays. Most of us carry out these eating habits without a second thought. But each tradition comes packaged with its own set of stories. “Seafood Fridays,” for instance, is tied to the deep-rooted Catholic practice of abstaining from meat on Fridays, especially during Lent (which ends [ ... ]
Category: Appetizers, Finger Food Fridays, Seafood
Tags: Appetizers, Finger Food Fridays, Seafood Comments off
11
Jan 2011
Jan 2011
Are you familiar with steelhead trout? I stumbled upon it by mistake and what a wonderful mistake it was. Several months ago, I ran into BJ’s Wholesale Club (one of our local warehouse chains) to pick up a few things. In my haste, I grabbed what I thought was salmon. It wasn’t until I got home that I realized I had three pounds of steelhead trout on my hands. Steelhead trout? Now what?
I ran a quick search on Google and found that steelhead trout is the seagoing cousin of rainbow trout. But unlike its landlocked, freshwater relative, these babies migrate [ ... ]
06
Dec 2010
Dec 2010
I’ve never liked Shrimp Creole. Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing. But oddly enough, it has always been a dish that I wanted to like.
I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes. Every time a Shrimp Creole reference crossed my desk, my mouth watered. They all sounded so rich, comforting and tasty, but my food memories recalled otherwise. I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]
Category: Main Dishes, New Orleans Classics, Roux, Seafood, Shrimp, Stock
Tags: Creole Cooking, French Bread, New Orleans Recipes, Rice, Roux, Seafood, Shrimp Creole, Shrimp Recipes 8 Comments
