RouxBDoo's Cajun and Creole Food Blog

Farmland Foods Smoked Spiral Ham Slices and Pieces

2012-01-09T19:12:00.004-05:00

I found this product at my WalMart here in Sevierville and have fallen in love with it. Now you all should know, I love the crispy, sometimes crunchy parts of meats. For example, I love the end-cut of prime rib, I love the crispy skin on the turkey, and the crunchy bits left around the bone in a ham, smoked or fresh. I also love the taste of smoked, cured ham and using it for seasoning dishes such as beans, soups, or whatever. I have an economical answer to all these.

Farmland Foods Smoked Spiral Ham Slices and Pieces is a package of scraps, chunks, and I'd say about 60 - 65% of it are nice slices for sandwiches. Oh those big chunks are amazing. I had seen this kind of packaging of ham scraps in New Orleans with other companies, but we don't get those up here in Tennessee. This ham is wonderful tasting, right amount of smokiness, and great for seasoning nearly anything or just nibbling on. Tonight I am using some in my Jambalaya along with andouille sausage, and chicken. Check out the Farmland Foods website above, or if you are at WalMart, ask about these taste tidbits and morsels by Farmland. If you go to their website they have a store locator, if you contact Farmland, tell them RouxBDoo sent you!

RouxBDoo

Curried Lentil and Barley Soup

2012-01-07T22:38:00.003-05:00

It is wintertime and I love to make and eat soup at this time of year. Now, there are other soups besides gumbo, shrimp stew, and crab bisque, believe it or not. This soup has an Indian flair to it with the inclusion of the cilantro and curry powder, similar to a Dal.

Lentil and barley can have a positive effect on your health as they are great sources of fiber. Your vegetarian friends will love it, without the bouillon cube of course. I dedicate this to my Indian "family" members Mangesh Desai and his beautiful sister Prachi Desai. I have mentioned Mangesh before but his gorgeous sister, whom I've never met, has become a wonderful long distance friend. The are originally from Mumbai, but Prachi now lives in London. Mangesh is a successful variety television producer in Mumbai. He calls me his "American Dad".

Curried Lentil and Barley Soup

1 cup lentils
¾ cup barley (Quaker Oats Medium)
½ large onion (diced)
2 ribs of celery (diced)
5 cloves garlic (minced)
1 8 oz. can Rotel (diced tomatoes and peppers)
2 tbs Curry powder
1 Chicken bouillon cube (opt.)
1 tsp turmeric
1 tsp whole cloves
1 tsp cinnamon
½ tsp cayenne pepper
1 tsp black pepper
1 tbs salt
1 tsp garlic powder
2 tbs fresh cilantro
2 tbs green onions (sliced thin)
3 tbs oil (any type)
10 - 12 cups water

In one pot on MED/HI, boil 4 cups of water with a pinch of salt, once boiling add the barley and stir to make sure it doesn't stick to the bottom.

In another pot on MED/HI heat the oil. Saute the onions, garlic, and celery until wilted. Add all spices, herbs and stir well. Rinse the lentils in water a couple of times and then add to the pot. Stir until the lentils are incorporated into the mix, then add 4 cups of water. Bring to a boil for about 10 mins.

Dissolve the bouillon cube in 2 cups of boiling water.

Once the barley has nearly absorbed the water add it into the lentil mix. Add the can of Rotel tomatoes, the bouillon, and check the seasonings and consistency of the soup, add a cup of water if you'd like. Bring all to a boil for 10 mins. and turn down to MED/LO. Simmer about and hour or until lentils and barley are soft and tender.

This, like gumbo is much thicker and tastier the next day.

Enjoy!

RouxBDoo

Happy New Year 2012

2011-12-31T19:25:00.003-05:00

Well it's been a fast paced wonderful year. I have a new job (CLICK HERE) and many new opportunities in the new city I am living. I am no longer traveling to New Orleans on a regular basis but I am still cooking and seeking out new sources of good Cajun and Creole cooking. I have some upcoming posts about products I am trying out as well.

Dear friends, have a wonderful New YEar and I hope all are prosperous in 2012. Have fun but don't drink and drive tonight.

RouxBDoo

Buttermilk Pie for the Holidays

2011-12-22T19:36:00.003-05:00

I love Pecan Pie for the Holidays but a lot of people seem more and more to have nut alergies, I thought I'd publish this recipe which is a favorite of mine, similar to Pecan Pie in flavor but no pecans.

2 cups sugar
1 stick butter, room temperature
4 tbs flour
3 whole eggs, slightly beaten
1 cup buttermilk
1 ½ tbs vanilla
1 whole 9-inch pie shell, unbaked

In large bowl cream together sugar, butter and flour. Add eggs, buttermilk and vanilla. Pour into unbaked pie shell and bake for 1 hour at 325 degrees or until knife inserted in center comes out clean. Cool and serve.

Merry Christmas!

Turkey and Dressing Soup with Dumplins

2011-12-22T19:29:00.001-05:00

This is my recipe for, I think, the best after-holiday turkey leftover soup. I don't usually measure out the turkey meat, I usually use most of the remaining breast meat. Around 3 lbs I would think. I use a lot because this recipe makes a lot of soup.

3 lbs turkey breast meat (roasted, shredded coarse in big chunks)
½ stick butter or margarine
1 large onion (diced)
4 ribs of celery (diced)
½ tsp garlic (minced)
8 cups water
4 cups milk
4 cups turkey or chicken stock (if using stock from your turkey be sure to skim the fat off)
1 can cream of chicken soup
1 6 oz. box dressing mix (cornbread variety)
1 tsp cajun/creole spice mix
1 tbs kosher salt
½ tbs black pepper
2 sprigs thyme
½ tsp dried sage
2 bay leaves

In a large pot on MED/HI ( I use a 7 qt. dutch oven ) melt the butter and sauté the onion and celery until softened. Add garlic, spice mix, salt, pepper, thyme, sage, and bay leaves. Let this go for about 5 minutes. Stir in the stock, after 5 minutes add the turkey. Let this cook for about 10 minutes then add the water and milk. Bring this to a boil and pour in the dressing mix and the cream of chicken soup. Bring back up to a boil for about 10 minutes, turn down to MED/LO and let cook for an hour to tenderize the turkey. Check the celery in the soup to see if it is soft before adding the dumplins with the recipe below. By the way, this soup is great by itself, but the dumplins really top it off.

Dumplin' mix

1 cup flour (self rising or use plain and add 2 tbs baking powder)
2 tbs oil (i don't recommend olive oil, use a flavorless vegetable or safflower oil)
1 pinch salt & pepper
milk or water

In a bowl combine the flour, salt and pepper, oil, and enough milk or water to make a mix about the consistency of cooked oatmeal. Turn soup down to MED/LO and drop half-spoonfuls into soup. The dumplins will puff up and float to the top of the soup.

Enjoy the food of the Holidays

Great Side Dish for Christmas

2011-12-22T19:23:00.003-05:00

Alright friends this isn't Cajun or Creole, but I love it and you can serve it with your Christmas Dinner along with your turkey or ham. You can even use it with your leftover turkey afterwards. I is savory and creamy, if you are having it with turkey you can omit the meat from it. Here is my simple Chicken with Rice Casserole.

1 cup shredded cooked chicken (or turkey) breast
1 ½ cup water
1 ½ cup rice (uncooked)
2 10 oz. cans Cream of Chicken Soup
¼ cup diced onions
¼ cup diced celery
¼ cup diced fresh mushrooms
2 tbs diced green onions
½ stick butter or margarine
½ tsp black pepper
1 tsp Tony Cachere's
1 tsp dried sage flakes
1 tsp parsley flakes
1 tsp dried garlic flakes
¼ tsp cayenne pepper

In an oven-proof pot with a lid, melt butter and saute the onions, mushrooms, celery, and green onions on MED/HI until onions soften. Add all spices and shredded chicken. stir and saute all together. Add the water and bring to a boil for 5 mins., add the rice and stir well to distribute to keep from lumping.

Cook for 5 mins. and then add the cans of soup. Slide off the stove eye and stir extremely well, making sure the soup and rice are thoroughly mixed. Cover with the lid and place in a pre-heated 300º oven for 1 hour. Let cool slightly before serving.

Stay tuned for my Great Turkey Leftover Soup!

RouxBDoo

Merry Christmas Friends!

2011-12-01T15:29:00.003-05:00

It's beginning to look a lot like Christmas, today is the 1st of December and I assume most of you are preparing for Christmas, or the holidays in general. We here at RouxBDoo's are going to try and ramp up our frequency on publishing posts and featuring restaurants and products.

I am no longer working out of New Orleans and it is more difficult to feature NOLA restaurants. We will be featuring other places that serve Cajun and Creole food around this area. I am also expanding the scope to include more Low Country and Appalachian Mountain foods. I grew up here in the mountains of East Tennessee and Southwest Virginia and the food is much simpler than some of the others in this blog but no less wonderful.

If you click on the above banner, right under the RouxBDoo graphic, you can download some of the Harkleroad family Christmas favorites. My Dad's Peanut Butter candy, my Scottish Shortbread, and my wife's Sugar cookies and Icing recipes are listed there, I think you'll like them. I am also going to be featuring more holiday recipes this season, so strike the harp and join the chorus, Fa-la-la-la-la-la-la-la-la!

RouxBDoo

Pickled Green Tomatoes

2011-10-29T16:28:00.004-04:00

This time of year everyone's gardens are about gone and I had friends give me some of their tomatoes that didn't make it in time. Many were green or barely starting to ripen. I used this recipe to make some wonderful Pickled Green Tomatoes that didn't require all the typical canning processes. These should keep for several weeks or even a month or two. The ones I made didn't last long enough to go bad! Everyone loved them. They are tart but tasty.

PICKLED GREEN TOMATOES

1 qt. jar of small green tomatoes, cut into eights
8 sections of garlic sliced in half
1 cup white vinegar
1 cup apple cider vinegar
½ cup water
2 tbs kosher salt
1 tbs sugar
1 tbs pickling spices
1 tsp mustard seeds
½ tsp celery seed
½ tsp dill seed
½ tsp garlic powder
½ tsp pepper flakes

Place tomatoes tightly in a quart jar, arrange slivers of garlic throughout the tomato wedges. Combine the remaining ingredients and bring to a boil, cook for 5 more minutes. Pour over the tomatoes in jar filling ¼ inch from top. Tighten lids and wipe off edges, and leave out on the counter for about 1 hour. Listen for the popping sound to make sure they seal. Place into refrigerator for 2 weeks before using to give the pickles time to develop flavor.

Make these wonderful pickles.

RouxBDoo

Savannah's Moon River Brewing Company

2011-10-25T20:22:00.007-04:00

In 2003, the American Institute of Paranormal Psychology named Savannah the most haunted city in America. And what's widely regarded as the most haunted place in Savannah? The Moon River Brewing Company.

While in Savannah with my family, we went to Moon River for lunch and had a wonderful time. The burgers, most of us ordered burgers, were amazing. Everything we had there was wonderful, and I thought Halloween would be a good time to post about it.

Located on the historic Bay St. the only problem we had was parking, you're best to walk from your hotel if it's nearby, there's also a parking garage a few blocks away. Of course being haunted had peaked my interest to start with and was instrumental in our dining arrangements.

After lunch we made our way down to the cellar, which is the reported center of the haunting. Seems they have a ghost named Toby in the cellar and a lady ghost up on the third floor that has been seen by many. After roaming around and taking pictures, as well as recording some sound clips we determined the ghosts had taken the day off.

This doesn't mean it isn't haunted, it has been visited by suck paranormal television shows as Ghost Hunters, and the wacky boys of Ghost Adventures. As a matter of fact both caught valuable evidence in their investigations.

We had a wonderful day, a great meal, and top notch vacation in the historic city of Savannah Georgia. For more information you can find the Moon RIver Brewing Company at 21 W. Bay St., or call them at 912-447-0943. You can find them online at Moon RIver Brewing Company Pictured is the Savannah Georgia Customs House, which is on the other side of Bay Street from the Brewery.

Halloween Party Appetizers

2011-10-25T17:12:00.004-04:00

Well, it's my favorite time of the year and many of you are having Halloween Parties and I thought I would give you some great little party recipes to use. These are easy but you can use your artistic side to dress them up as something nasty.

These recipes were published in my first book on building haunted attraction called "The Complete Haunted House Book". These were all recipes we used for years in our Halloween parties my wife and I used to put on. We would spend a week or more decorating the house to make it look spooky and haunted, and people would spend the whole party in the kitchen. You will find these are not only tasty but some look creepy and disgusting. The first one is one of my favorites.

Maggot Infested, Death Eatin' a Cracker

On a serving plate, place two 8 oz. packages of cream cheese, cover this with a ½ pound of boiled baby shrimp, and top with a bottle of red cocktail sauce. This is nasty looking, but tastes great. Serve with any type of wheat or vegetable cracker. This is my niece Kim Turner’s recipe.

Socket Poppers

2 lb. pkg. frozen meatballs
12oz. can cream of mushroom soup
12oz. carton sour cream
1 tsp. dill weed

In a bowl, combine equal parts of sour cream, cream of mushroom soup with a dash of dill weed. Pour this over ready-cooked meatballs in a casserole dish. Place this in an oven to bake at 300˚. Serve with toothpicks. Slice olives crosswise and garnish to look like an iris.

Sleaze Dip with Torture-tillas

Melt a 1 lb. brick of Velveeta cheese and stir in a can of Ro-Tel, (spicy tomatoes and peppers) or a jar of hot salsa and keep warm in a crock-pot. Serve with tortilla chips. You can also add a can of bean-less chili to the melted cheese instead of Ro-Tel. Use a double boiler to avoid burning. A microwave can also be used, but watch it closely.

Dead Man's Fingers

frozen, jointed, chicken wings
bar-b-que sauce
garlic powder & black pepper

Dip frozen wings in Bar-B-Que sauce and put them on a rack in a 300˚ degree oven. A dash of garlic powder and black pepper top it off. You might need to baste these occasionally. Bake really well done and keep them warm in the oven. Serve with Bleu Cheese dressing. Buy a packet of toy rings in the party section of a discount store and slip them onto a few of the wings to enhance the finger effect.

Zatarain's Jambalaya Mix

2011-10-13T16:33:00.005-04:00

OK, I know I am gonna take some heat on this because most of you that really know me, and my somewhat snobbish ways, know that when it concerns food, and I should say authentic foods, that I am indeed... picky.

I have always been a Cajun "brown" Jambalaya lover/maker and have had some pretty atrocious versions of "red" in and around New Orleans. It takes me a couple of hours prepping, cooking, and finishing off my Jambalaya, so I only fix it once every other month or so. It is awesome though.

A girl at work brought in something the other day, I asked "what is that"? She said "Jambalaya, it's not as good as yours though" which flattered me, so I tried some. It was very good, even considering she had used Italian sausage in it. Now notice I am not going out on too long a limb.

She told me it was Zatarain's. I was amazed since I have usually not placed much stock in boxed dinners, but I do know and love some of Zatarain's products. So I went to the store, got a pack of the "Reduced Sodium" Zatarain's Jambalaya Mix, and made some up. I sliced up half a pound of andouille (or smoked sausage), one plump, de-boned, shredded-up, chicken breast from the kitchen here at work, (dinner theater with fried chicken) a half-cup of diced onion and half-cup diced celery. So I had really very little invested in it.

In 1 tbs of margarine, I sweated the onions and celery in a 3 qt. saucepan, added the chicken meat, andouille, and let it go a bit, then added the 2 1/2 cups of water the box called for. I brought it to a boil, then added the mix. Easy peasy lemon squeezy.

I turned the heat down a bit and simmered for about 20 mins., stirring occaisionally. Put the lid on the pot and popped it into the 300º oven for 15 minutes. Brought it out, fluffed it a bit, and tasted it. You know what? It was really, really tasty.

You dont have to add the onions or celery, and you can add diced ham, shrimp, or whatever for your meat. If a snob like me can enjoy this easy set-up anyone can. I knocked it together in about 10 mins. it cooked for about 40 mins. all together, and was cheap. Do I like it better than my scratch-made version? No, but in a hurry, this is fine... try it out.

BTW The Reduced Sodium version has 40% Less Sodium than regular Zatarain's Jambalaya Mix with NO MSG Added!

OK lemme have it!

RouxBDoo

Rotisserie Chicken and Andouille Gumbo

2011-09-14T16:33:00.002-04:00

I was at WallyWorld the other day, (WalMart to the rest of you) and saw one of those delicious rotisserie chickens that I love so. Warm, dark crispy skin, savory, succulent, ooooozing with tasty juices, all wrapped in a plastic container for me to take home. After sampling the tastiest of morsels, (the top of the delicious breast with the wonderful skin attached) I decided I'd like to use the rest for some wonderful, dark, rich gumbo. Here is the recipe.

1 cup cooking oil
1 ½ cup plain flour
3 cup onion (diced)
2 cup celery (diced)
1 cup green bell pepper (diced)
2 cloves garlic (minced)
4 tbs worcestershire sauce
1 tbs tabasco sauce
2 bay leaves
2 sprigs fresh thyme (or ½ tsp dried)
½ tbs kosher salt
½ tbs black pepper
½ tsp cayenne pepper
2 cups crushed tomatoes
½ cup green onion (sliced thin)
¼ cup parsley (minced)
1 Rotisserie Chicken
1 lbs Andouille sausage (sliced ½ inch)
10 cups water

To start with, remove all the usable meat from the chicken chop up to a medium dice and set aside. Place all skin, bones, scraps, and any leftover stock or brown gelatinous yummy stuff that is in the chicken carton, into a stock pot, along with any onion or celery scraps. Cover with 10 cups of water and bring to a boil. You can add your herbs at this point to include their intense flavor into the stock. Cook for 45 mins. to an hour on MED/HI. Strain the stock into a pot and keep warm on the stove. Should yield about 8 cups.

In a MED/HI cast iron Dutch Oven, make a dark brown roux from the oil and flour. When the roux is right, add the onions and cook, stirring for 10 minutes. Now add the celery, green pepper, garlic, ½ of the green onions, and cook for 10 minutes. Add all spices, tabasco, and worcestershire sauce.

Add 2 cups of the hot stock and stir well until it combines with the roux. Add the diced smoked sausage, chicken meat, and cook 10 mins. Now add remaining stock, tomatoes, and bring to a boil for 5 minutes.

Turn back down to MED/LO and cook 1 hour, stirring occasionally. Add remaining parsley and chopped green onions, and let it simmer another half hour on LO. Serve over rice.

* If you like okra in your gumbo, heat ¼ cup of oil and sauté 2 cups of frozen or fresh okra in another skillet until it is no longer sticky and gooey, about 20 minutes on MED. Add to gumbo when you add the sausage and chicken.

* 1 tbs. of Filé powder can also be added during the last 15 mins. of cooking.

I'm Pickle Silly!!!

2011-07-13T22:01:00.010-04:00

The season's change to summer used to not matter much to me since I worked on a cruise ship in the Caribbean for so long, and it was pretty much summer all year round. Now I'm in the mountains again, surrounded by folks who have gardens. Soon I was overrun with yellow crook neck squash, (or yeller squarsh as they's call back home) and need to figure out different things to do with it. For some reason, I thought pickles.

Mama always made pickles every summer, as did all women when I was growing up. Now it doesn't seem to be much of a priority since you can buy them for a third of what it cost to can some, not to mention the time and effort. My mother would make a few of my favorites every summer, lime pickles, bread and butter pickles, and chow-chow. For those of you unfamiliar with chow-chow, it is a relish we hillbillies eat with our pinto beans.

I had copied some recipes from Alton Brown on Good Eats, one of my favorite hosts and shows. They were both what you would call "Quick Pickles" that do not require all the elaborate canning processes. Basically put the vegetable in the jar, pour the "brine" over it, and let it sit in the fridge for a couple of weeks. These will not keep on the shelf in your cupboard through the year. Here is a picture of what he calls "Fire Crackers" the recipe is down below. I am also including his easy Bread and Butter Pickles. The two recipes are similar in the brine. Both take two weeks to set.

Speaking of which, I have discovered a wonderful resource for recipes... it's something called the internet. Invented by Al Gore to provide folks with recipes for cooking nearly anything, and to see pictures of naked ladies. I found nearly a million yellow squash recipes, and nearly all of them were the same. OK a few variations here and there, but basically the same. I figured I could pretty much cobble up my own version from these files... recipe files, not naked lady ones.

The first one I made was a Yellow Squash Relish. I had no idea how this would taste but I thought I'd give it a try. Keep in mind, in addition to the squash I also got zucchini, cucumbers, green peppers, onions, etc. so I would have a vast array of ingredients to choose from. Of course the only problem remaining would be the spices. Now I keep, on-hand, a fairly decent collection of spices, but I did not have turmeric, mustard seeds, celery seeds, and so-on. This was where it ran into money, also I needed jars, lids, and caps. I got all my spices for under $20 and they will do me for a while, (my mother had a bottle of garlic powder for around 17 years, she cooked very plain). Below is the recipe.

Yellow Squash Relish

4 cups squash and/or zucchini (diced)
1 cup onion (diced)
½ cup red bell pepper
1 cup white vinegar
1 ½ cup white sugar
1 tsp celery seeds
1 tsp mustard seeds
1 tsp turmeric
½ tsp hot pepper flakes
¼ cup kosher salt
1 cup water

Cut the yellow squash and zucchini, in quarters, lengthwise. Remove the seeds and dice them extremely small. I dice up 2 cups of squash and 2 cups of the zucchini. Chop one onion into small dice, it should be a cup, as well as a red or green bell pepper, use about half a cup. Red looks better.

Place in a large bowl and sprinkle ¼ cup salt and add 1 cup water. Stir well and let stand 1 hour in the refrigerator. Drain well and rinse with cold water twice. Transfer this into a couple of jars. Bring vinegar, sugar, and all remaining ingredients in a pot and bring to a boil. Pour hot mixture over vegetables in the jars. Let cool then refrigerate, then use as needed. By the way, you can slice the squash and make these in a more traditional method.

Fire Cracker Carrots

1 cup water
1 cup sugar
1 ½ cider vinegar
1 tsp onion powder
½ tsp mustard seed
1 ½ tsp salt
1 tsp chili flakes
2 dry chilis
1 lb baby carrots

Combine all ingredients, except the carrots and dry chilis, in a saucepan, bring to a boil, and simmer for 10 mins. Place the dry chilis on top and pour the brine over the carrots already in the jar, seal and refrigerate for 2 weeks. I used split green serrano peppers instead of the dried red chilis.

Bread & Butter Pickles

1 cup water
1 cup vinegar
1 ½ cup sugar
1 tbs salt
½ tsp mustard seed
½ tsp turmeric
½ tsp celery seed
½ tsp pickling spice
2 med cucumbers
½ onion (sliced)

Slice the cucumbers and the onion into thin slices. Place in a jar. Combine all brine ingredients in a saucepan, bring to a boil, and simmer for 10 mins. Pour over the cucumbers and onions already in the jar, seal and refrigerate for 2 weeks.

Last year I did a post about a great restaurant in Charleston called Jestines. I fell in love with her Icebox Pickles, so I had to make those too! You can see by the picture they're fairly light and require only 48 hrs. to set. Here is the amazingly easy recipe.

Jestine's Icebox Pickles

6 small cucumbers
1 tsp sugar
1 tbs kosher salt
1 tsp dried dill
1 cup white or apple cider vinegar
½ cup water
1 tsp. red pepper flakes

Slice cucumbers and place in a clean, heat proof container. Add sugar, salt, herbs and pepper flakes. Heat vinegar and water to a low boil; pour over cucumbers. Refrigerate for 48 hours.

Try these recipes out and let me know how they go. I like these because they do not require all the canning equipment, weather forecasts, witchcraft, and almanacs just to turn out a pickle or two. I had fun making these and will have even more fun enjoying these and giving some away. Alright now, get to picklin'.

RouxBDoo

Bourbon House Seafood Restaurant

2011-06-28T22:26:00.007-04:00

Sorry I have been remiss in my posting, but I am settling into my new job and finally getting around to covering some posts that have been forthcoming. I think you'll like this place, I sure did.

I had been walking around the French Quarter and trying to find a restaurant that I hadn't tried yet. Of course there are many, but I had noticed a nice looking restaurant on the corner of Iberville and Bourbon. Since I rarely go near Bourbon Street, except to have lunch at Galatoire's, I made a special trip over to Bourbon House for a nice meal.

Dickie Brennan’s Bourbon House Seafood is one of several owned by different members of the Breannan family. It's a very well appointed place with a friendly staff who seated me in a nice comfy spot near the windew. After perusing the LUNCH MENU, I chose a combo Po-Boy of ersters (oysters to the hoi polloi) and shrimp. To start off I had to have some gumbo, after all, YOU KNOW I LOVE GUMBO!

I received a loaf of crusty bread with butter shortly before having my seafood gumbo. The young man who brought it from the kitchen (pictured) was a cook or chef of some sort and was really friendly. He poured it into the bowl from a classy stainless gravy-boat-type appliance, a nice touch I thought. We chatted for a bit, but I can't for the life of me remember his name... Robbie, Donnie, not sure.

It sure was tasty, but I really could have used a bit more of the soupy part. There was an oyster the size of a cows tongue in the middle of the bowl. Tasty but I had to cut it up to eat it. The gumbo overall was very nice though. The roux was nice and dark and the shrimp were done perfect, not mushy or dry. It had just the right amount of spice. Very enjoyable.

My sammich came and boy was it good. It came with spicy mayo (or remoulade) and it was served on the classic Leidenheimer French bread. The oysters were done perfect as were the shrimp. The fries were great as well, a nice platter all around. I believe it was around $12, but very filling. I skipped dessert since I am watching my girlish figure, but they had some tempting ones on the menu.

I finished up and said my thank-yous, and I seem to recollect the bill was about $25 with tip. I can heartily recommend Bourbon House while in the quarter. CLICK HERE for their website. Tell them RouxBDoo sent you.

Cheerio!

Where has RouxBDoo been, and what's his new job?

2011-04-13T12:05:00.003-04:00

Hello friends, this is your old buddy RouxBDoo here apologizing about the tardiness of my posting. For starters, there has been a lot going on in my life and I have a NEW JOB! I have been hired by Fee/Hedrick Family Entertainment of Pigeon Forge Tennessee, to be the lead in their brand new show, at their newly renovated Hatfield & McCoy Dinner Theater. The show is a comical look at the lighter side of the Hatfield and McCoy families' feud. I am co-writing the script and will also be playing banjo in the show.

I am really excited about this opportunity and look forward to having fun with this part. The only bad side to this job is I will no longer be traveling to New Orleans on a weekly basis, as I did with my last job with the cruise line. So it might be a while between New Orleans' restaurant posts. I still have a few I have not posted yet, and am rounding up the pics for those. I will continue to post to this blog and my focus will remain Cajun and Creole food.

In my new situation I am able to cook more often so I will be posting recipes and even trying out restaurants in the area purporting to be serving Cajun and Creole. (We'll just see about that.)

I am posting a picture of the unfinished facade on the theater. If you are going to be in the area please drop me a line. I promise to get a new blog posting up soon, I am busy learning the script.

Cheerio!

Tim

Bayou Eatery on Magazine Street

2011-02-07T10:57:00.006-05:00

I had debarked the Carnival Triumph in New Orleans at 6:30am and wanted to spend the day in town. My flight wasn't until 4:30pm, I didn't want to sit at the airport all day, and I couldn't confirm an earlier flight. What to do with my bags? I rolled over to my New Orleans' Foodie Friend Beth, or Buffy as I call her, and she allowed me to drop me bags at her office and off I went.

I made my way all around the French Quarter and first had breakfast at Mena's Palace (see previous post, click HERE). I walked some more over to my favorite bookstore, then up to Royale to gaze at the pretty antiques. I then crossed back over Canal and went down St. Charles, Camp, and Magazine streets. I made a discovery while walking along. On one of my first visits to New Orleans, maybe my VERY first visit, I dined at a wonderful old restaurant named Kolbs. As I crossed Canal, there it was closed, darkened, and somehow lonely looking.

It was nestled next to a seafood restaurant and oyster bar called "The Pearl." I even remember my first meal at Kolbs was Red Beans and Rice, with a Hot Sausage. Man was it ever good. I don't have many memories of Kolbs other than that, but I seem to recollect a big place with lots of tile and Art Deco furnishings. Maybe that is my imagination conjuring that. I sure hope someone someday open another restaurant in that location.

OK, I am wandering and about to forget why I started this post. I see this little place located on the corner of Magazine and Lafayette streets. It is about 3 blocks from my friend's workplace, and about 2 blocks from one of my favorite, now closed, downtown restaurants the Diplomat. Don't worry Bayou Eatery, I will soon quit talking about other restaurants and focus squarely on you... as a matter of fact it's Bayou Eatery.

Owned by a very friendly couple named Nanette and Ron Huddleston, they told me they had been there several years, and judging from the lunch crowd, they're doing good business. It is a "serve-yourself" affair, well technically you place your order, get your drink, and bus your own tray. Most everything comes already in a to-go type carton. Pleasant, clean atmosphere without all the screaming music you sometimes have to contend with. This was a comfortable place to have lunch, but how was the food?

I ordered the "Specials" of the day which was a Jambalaya with chicken, andouille, and shrimp. I have potato salad for a side and a piece of French Bread. I also had a large cup of their Crawfish, Corn and Potato Soup. This was the highlight of my day. The Jambalaya was good, sort of a cross between a red and a brown Jambalaya. Just the right heat and smokiness. The potato salad was good, like to try that with Seafood Gumbo sometime. The Crawfish & Corn soup however was awesome.

This was very similar in consistency to a clam chowder, only with crawfish tails and yellow corn kernels. It also contained potato, a little celery and maybe some very thin minced onion. This nice creamy base really made this tasty for "Yours Truly." I took my time and luxuriated over this bowl of creamy goodness for nearly an hour. Nice plump crawfish tails swimming around attempting to leap onto my spoon, wheeeeee-doggies.

Soups, salads, and sandwhiches, along with killer daily lunch specials make this place very popular with the locals in that area. Again, they are located on the corner of Magazine and Lafayette. I am not sure about their hours, but I sure know they are open at lunch, and how. You can call for their hours at 504-299-8600. Give this nice place a try and I think you'll enjoy it, especially when so many restaurants are getting $20+ dollars for lunch these days.

Tell em' RouxBDoo sent you!

Mena's Palace Cafe in the French Quarter

2011-02-07T10:04:00.004-05:00

OK in the last few weeks I have gone into the Quarter and overdone it in terms of walking. I have a heel spur, as well as having to deal with the "pristine" condition of the sidewalks, I have left myself in a very painful condition on a few occasions. So I was try to go easy, like the BIG EASY. So I strolled up Canal trying to figure out what to have for breakfast.

I know, I had seen this place that was obviously very popular on Iberville, down a few blocks from Deanie's. I remembered it was on the corner somewhere. After a bit of a look 'round, I saw it... Mena's Palace Cafe. It's not a flashy place, a little dark looking from the outside, but inside it has an old fashioned, homey feel to it, a nice little place to go read the paper and have a bit of breakfast. That's just what I did.

I was greeted by a lovely waitress name Anne Marie, who turns out to be from Northern Ireland (don't know how I picked up on that accent), she was very friendly and helpful. We talked about Irish music, which is one of my other passions, specifically the Uilleann Pipes. We also talked about "the Troubles" as well as Ireland being overrun by illegal immigrants very much as we are here in the States. The first part getting better and the last part getting worse.

Back to breakfast. I got the andouille omelette with grits and toast. Everything was great, I do like my grits to be salted and buttered, but some place don't do that. I hear some locales around the South where people actually put SUGAR in them. OK, butter, salt, pepper, cheese, possible andouille or other type of sausage, but SUGAR??? Save that for your oatmeal. I really enjoyed the omelette though, everything was tasty and served hot.

Between the ambiance, food, friendly service, and it's location, it is a great place for breakfast. They are also open for lunch, no dinner(or supper). I don't know about their lunch, but the guy down the street at the bookstore said they had great lunch. He was ordering a Po-Boy from Mena's as I was browsing his bookstore. I looked at the menu and it is full of great New Orleans specialties. I scanned it so you can see it HERE!

Mena's is located at 200 Chartres St. I am pretty sure it is the corner of Chartres and Iberville, just a block off Canal Street. If you want to call it is (504) 525-0217. If you are staying in the French Quarter is it an ideal place to order delivery to your hotel. Enjoy Mena's while visiting New Orleans.

What's Different at a New Orleans' WalMart

2011-01-29T07:54:00.018-05:00

I was doing some shopping last week at the WalMart in the Warehouse District, not too far from my ship, and I began noticing all the great items I wish my WalMarts back home had. So here is a little N'Awlins' shoppin' list that might make you hungry or envious bacause the WalMart where 'yat aint gottem... most likely!

Poor Boy French Bread by Reising Bakery. Traditionally used by many for New Orleans' native sammich the Po' Boy. (Notice their spelling)

King Cake, The season for king cake extends from the end of the Twelve Days of Christmas, through to Mardi Gras day. Unfortunately the baby is in a awkward position. Poor baby, must've wriggled out of the cake on the way to the store.

Community Coffee, next to CDM is the most popular I would guess. Not sure which is the favorite, I suspect this one.

Richard's Andouille Sausage. Pronounced "ree-shards" it is one of the better standard grocery store brands. Can't beat Jacob's in La Place though.

Next is Richard's Boudin. I love boudin and they do a pretty good job with this one!

Creole Cream Cheese an old New Orleans favorite. Only a handful of places make it, Chef John Folse produces this one.

A bag of Zapp's Cajun Craw Tater potato chips. We've covered Zapp's before. They are truly wonderful.

Louisiana Fish Fry Products Brand of Crawfish, Shrimp, and Crab Boil. No mixing just dump it into the water and let'er rip.

Here we have a freezer section full of traditional Cajun and Creole meals, froze harder than Chinese Arithmetic. Never tried them, probably never will.

Here we have an assortment of spices and rubs by our favorite spice mixes like Tony Chachere's, Zatarain's, and Chef Paul Prudhomme to name a few.

I hope you enjoyed this little trip around the New Orleans WalMart. I sure wish we had some of these products. BTW, the Gumbo Crabs and Crawfish Tails by Bernard's are imported from China, I do not endorse nor really recommend them. I can occaisionally get the Crawfish Tails at home, so if I want any at the spur of the moment, it is usually these.

Always try and buy US caught Seafood, specifically Louisiana Seafood. OK, ALabama, Georgia, Mississippi, South and North Carolina, and all the other gulf states, I'm sure have great seafood too! Nothing against the Chinese, as you have heard earlier, they have great Arithmetic!

RouxBDoo

Li'l Dizzy's on Esplanade

2011-01-28T17:37:00.006-05:00

It was a beautiful day in New Orleans, the type of day you want to walk around town or go into the French Quarter and enjoy all the sights. I had been to a little restaurant called Li'l Dizzy's before but only for breakfast. When I was there I did enjoy the food, as I remember. I even seem to recall meeting the owner Wayne Baquet, and I always wondered what the food was like the rest of the day. For some reason I hadn't been back... yet.

After I had read their name on a list of someone's favorite gumbos in New Orleans, I decided to find out more about Li'l Dizzy's and see what they're about for lunch. For starters, I found out that they have a buffet on most days. I like this idea. I have always been a fan of buffets since I was a kid. The only problem with buffets is that they are one of two things, they either have a MILLION items on the bar and nothing is good, like it's just emptied out of a can, or they are small and the food is the same as they offer on the menu. With Li'l Dizzy's I found it was the latter. Small buffet, a dozen or so items, and great food. Just like off the menu.

First, let's look at their reviews. I checked them out on several and they got great marks on them especially on their chicken and gumbo. OK, I have been meaning to try out several of the fried chicken places in New Orleans but I haven't gotten around to it. I knew that Dizzy's had good marks on it and luckily they had chicken on the buffet. The chicken coating, (this is how many chickens are compared) was the lighter colored, almost like a Popeye's as opposed to a darker KFC. It also was lighter tasting, pleasant and not at all greasy. The flavor was good, and although it was thoroughly cooked, I will have to say that I like my chicken REALLY, REALLY well done, I did enjoy the piece that I ate.

I thought one of the highlights of the meal was the Creole style White Beans. Seasoned with what looked like bacon and other bits of pork, they were cooked down wonderfully. Reminded me of the white beans my N'Awlins buddy Ralph Fountain used to fix me at his house in Arabi. In addition to the beans, I got some nice red-skinned potatoes with just enough garlic and butter to make me happy. I grabbed a hot sausage off the breakfast end of the buffet to accompany my beans.

They next had a braised pork loin in a spicy au jus, (or debris) right next to some nice savory rice to spoon it over. This plate was getting heavy. I hauled it over to my table next to the window. My waitress brought me some iced tea and some french bread to sop up all the juicy goodnessson my plate. She did this with a smile and a light in her heart. Everyone there seemed happy to work there. I took my time and savored all the food I had gotten, but I had to save room for the next course... GUMMMMBO!

I made my way back over to the bar and using the ladle, swirled the swampy goodness I had observed on my first trip to the steam table. There it was. Reddish crab claws and tiny legs intertwined with several different meats like andouille, ham (or tasso possibly) and some other type of sausage I could not identify, chaurice or chorizo maybe? Maybe not traditional but really good. Then the little shrimp swam up to my ladle and tried their best to jockey up to my bowl. You can see by the picture this gumbo was loaded and nearly perfect.

The flavor was spot on. A nice seafood-ey taste but not overpowering. Not as dark as I make mine, but ideal for this gumbo, somehow. Spice was right on, not too salty or not too hot. As I told Kathy, the lady at the cash register, it was perfect. Possibly the best I'd had in New Orleans, and that's quite a feat. Well, at least you'd think so. With so many of the downtown restaurants serving institutional gumbo, this Li'l Dizzy's gumbo stood out so it's not even fair. I know that many good restaurants downtown, in the Quarter, etc. do make their own, and many are very good. This one is one of the best I've eaten.

I couldn't leave without at least a taste of their bread pudding. Man-oh-man, is it good. The Bourbon sauce or whatever it is sure is awesome. I'm not big on alcohol based sauce or foods, but this one is tasty. I was told it's not alcoholic but like Foster Brooks, it sure does a great imitation. This bread pudding is also some of the best I have had down there. I was truly impressed. I told my delight to Kathy and how much I loved the gumbo. She introduced me to Rosalind, the chef that makes the gumbo, and probably most the rest of the food. Rosalind was a friendly lady who posed for a picture with Kathy, and seemed proud of my compliments on her creation.

I look forward to going back to Li'l Dizzy's someday. If you want to go while in New Orleans, take the Riverfront Trolley up to the end of the French Quarter and get off at the last stop. This is Esplanade, now walk up this interesting, tree-lined, street about seven blocks, cross Rampart, (the top of the Quarter) and go about five to six more streets. On the left you will find Li'l Dizzy's at 1500 Esplanade. Tell them you read about them here at RouxBDoo's Blog.

Enjoy!

Jon Dee's Christmas Soup and Jambalaya

2011-01-19T04:27:00.008-05:00

I am always deeply gratified when my readers and friends actually try my recipes and send me reports and pictures of what they fix. Some of the best food photos have come from these associations. As is the case with the two lovely dishes, which, BTW, come from my friend, hypnotist, and previous contributor Jon Dee of Gatlinburg Tennessee. OK, I don't think he lives there but his AMAZING HYPNOTISM SHOW is there and should not be missed. CLICK HERE for more information.

The first picture is that of a bowl of my Metairie Shrimp and Crab Soup. This recipe was developed in the New Orleans suburb or Metairie, at my friend Doug Ferguson's house. We would go over to Whole Foods, get a second mortgage on our houses, and spend it on seafood for this wonderful soup. I think John called it his $50.00 Crab and Shrimp Christmas soup, implying he made the soup instead of buying toys for his children at Yuletide. The other item is my World Famous (in my little world) Cajun Brown Jambalaya. This make a wonderful compliment to each other,

This is Jon, isn't he cute? And evidently frustrated about something, the grocery bill probably. Really, he's a nice guy, loving husband and father, and a good friend. I just like this picture of him. He's come so far from that apple-cheeked lad in his teens that used to come visit me. We've both come a long way. Jon, I am honored you have, once again, chosen my recipes to celebrate Christmas with. You have good taste, and from the looks of your pictures, your food does too! To get both recipes, along with a dozen more of my best, CLICK HERE and get them all.

Thanks Buddy for sharing, and to all a good night.

RouxBDoo

Guuuuuuuummm-boooooowww!

2011-01-19T03:11:00.005-05:00

Here is a little video clip that I just love. It came from the movie "King Creole" starring Elvis Presley. The move starts out with street venders calling out their wares, and the gumbo man was my favorite. Of course as most of you know, Gumbo is my favorite as well. I was surprised there were no Calas ladies out calling. You might think it's goofy, but I get a smile every time I play it. Enjoy

RouxBDoo

40 Blogs for the Cajun Enthusiast

2011-01-18T01:02:00.002-05:00

Friend of our RouxBDoo Blog, Katie Tellefson, has just published an article on her blog entitled “40 Blogs for the Cajun Enthusiast”. I am happy to let you know that our site has been included on that list, and we're in the top slot, not sure if that means we're Number 1 or not. I figured I’d bring it to your attention. Click on the above title and check this great list out for more on Cajun cooking and culture. Thanks so much Katie, we love you and your hard work listing all these sites and blogs.

RouxBDoo

Louisiana Dried Shrimp

2011-01-05T21:57:00.010-05:00

I found out about these little fellows years ago. I was dating a girl in Houma, and when I went down to visit her the first time there in Houma, she ran into a gas station and grabbed a pack. She ate them like you would eat peanuts. I actually developed a taste for them and would pick up a pack from time to time. They are primarily used to make shrimp stocks and add to a gumbo. As for a snack, you REALLY have to like the flavor of shrimp. They are tiny and a bit chewy but after the first few, they're like... jerky, in a way.

These are available all over Louisiana in grocery stores, convenience stores, etc. You can also order them from places like Simply Cajun or from Pure Cajun Products. They also make dried shrimp powder that you can toss right into a pot of boiling water and SHAZAAM... great shrimp stock. This and the dried shrimp pictured are from Rouse's Supermarket. Whether you use them for stock or gumbo, or decide to eat them as a snack, this is TRUE Louisiana.

Enjoy

The Ferdi Special Po' Boy

2011-01-04T23:09:00.004-05:00

If you've never been to New Orleans you might be asking, or "Ax-ing" as the locals say, "what is a Po' Boy?" Well a Po' Boy is a large sandwich on a foot long piece of French bread. It can contain meats, fried seafoods, grilled sausage, or even french fries with brown gravy on them. Basically it is their name for a sub. One of my favorites is the Ferdi Special. It is a combination of baked ham, roast beef, and beef debris gravy. Now debris gravy is a thick broth containing some of the shredded-up bits of roast beef that fall into the pan while baking and slicing. It keeps the sandwich nice and moist.

The Ferdi special was invented at Mother's Restaurant, on Poydras St., only a few blocks from the French Quarter. We have covered Mother's Restaurant before on this site, you can see it by clicking HERE. To tell you story of the Ferdi, it was actually easier to quote their own words... "Mr. Ferdi, a local merchant and regular Mother’s patron, probably had nothing more than a meaty sandwich in mind when he asked that some ham be added to his roast beef po’ boy (or vice versa, the legend is hazy). But word got out and the combo was soon a hit. Voila! – the Ferdi Special was born."

Ferdi's are available at many restaurants in town, one of my favorites being at NOLA Grocery. Pictured is my one from Mother's that I had on my last trip to town. It was great, really tasty and with loads of meat. The Ferdi Special is definitely one of my favorite types of Po' Boys.

Enjoy!

NOLA Restaurants

2011-01-04T22:24:00.006-05:00

I was in my favorite town yesterday and thought I'd snap some pictures of some of New Orleans' great eateries. First is the K-Paul's Louisiana Kitchen. As most of you know Chef Paul Prudhomme is an institution of himself. One of his early credits was Commander's Palace in the Garden District. This restaurant pictured is his wonderful reastaurant on on Chartres Street in the French Quarter.

Next is one of the oldest restaurants in one of the oldest buildings in New Orleans, The Napoleon House. The Chartres Street building is 200 years old and was built by the then-mayor of New Orleans Nicholas Girod. He made an offer to Napoleon to hang out there during his exile. Good food, and be sure to try one of the Pimm's Cup cocktails while you relax in the city's quaintest courtyard.

Our final is Restaurant August. This is Chef John Besh's wonderful restaurant locaed in the Central Business Districton on Tchoupitoulas Street between Poydras and Canal. Chef Besh's August has won tons of awards and acclaim. Located in a beautiful, old, four story, brick building. He opened Restaurant August in 2001. Definitely worth your time when visiting New Orleans.

I love walking in New Orleans, and again I apologize for the picture quality but they are made with my cell phone's camera. All the more reason to go to New Orleans and see them for yourself.

RouxBDoo!

Green Ham??? Sam I am?

2011-01-01T09:43:00.003-05:00

Well, you heard about it in the writings of Dr. Seuss, but you probably never thought you'd see one. As it turns out, a green ham is an un-cured ham that still has the skin and fat on it. This is also the ham my mother has been fixing for Christmas for years now. We have always, as far as I can remember, have had what Dad used to call a "fresh ham." Last year the butcher told us the term "green ham" referred to a fresh ham with the skin and fat remaining attached.

Why should you keep the skin on? We've found out the ham stays moist and remains that way even after refrigeration. It really improves the taste too. Most chefs will tell you that meat derives a lot of flavor from the fat. Plus the skin retains the moisture during the lengthy baking process. Mom bakes hers' around 30 minutes per pound. This year she got a 23 pounder!!! Believe me, that's one BIG ASS HAM! Bake it until the bone feels loose enough to shake out of it. She scores the top, (as pictured), salts and peppers it good, and slings it in a 350º oven for a long while. Bring it out and let it sit for about an half hour before slicing it. It will practically fall apart.

Try this type of ham on your next holiday, we sometimes do one of these at Easter too. The flavor is cross between a pork loin and roast beef. Actually it's much better than either one of those meats. I taste's like Christmas to me and our family. One of those family traditions that my 87 year old Mother still handles. I glad she does.

Enjoy.

Happy New Year 2011

2011-01-01T09:14:00.007-05:00

Whether you are starting out your new year with black-eyed peas and cabbage, or pigs feet and collards, I hope this year find you busy and prosperous. I am traveling today so I won't have any traditional foods except for pork tacos, maybe. I do have something this new year to celebrate, I got an incredible book for Christmas from my niece Kim. It's a book I have been longing for since it came out. It is "My New Orleans" by Chef John Besh.

I have barely looked through it but I know I love it already. Chef Besh, who should have been named the new Iron Chef two years ago, is one of New Orleans' finest and most innovative chefs. A Gulf War veteran and owner of restaurants August, Besh Steak House, Lüke, La Provence, and recently The American Sector, Besh was also named in 1999, one of the “Top 10 Best New Chefs in America” by Food and Wine magazine.

So start your year off right and spend some of that Christmas gift money on a wonderful cookbook, by a world class chef. Chef John Besh's "My New Orleans" can be ordered by clicking HERE!

Enjoy!

Christmas Turkey Bone Gumbo

2010-12-23T18:13:00.000-05:00

OK, sorry it has taken me so long to get you a new post out. I have been very busy with my job and haven't had much of a chance to cook or even try any new restaurants. I will be in New Orleans around the first of January and hope to try somewhere new. Until then I want to wish all my friends and readers a wonderful Christmas and a happy and prosperous New Year.

Now you might be a ham house but for those of you that do turkey here is a great recipe for an old Cajun or New Orleans standby. I love turkey bone gumbo and I especially love it served with dressing/stuffing or whatever you call it in your area. If you want, you can cheat and use Stove Top. Have a safe holiday and check back in the new year.

Turkey Bone Gumbo

1 turkey carcass with leftover meat (about 3 cups)
1 lb smoked sausage
2 cups onion (diced)
3 ribs celery (diced)
2 cloves garlic (minced)
1 cup oil
1 ½ cup plain flour
¾ gallon water
2 tbs worcestershire sauce
1 tbs tabasco
1 tsp kosher salt
1 tsp pepper
½ tsp cayenne
2 bay leaves
2 sprigs thyme (or ½ tsp dried)

Remove any meat off the bones, hopefully you might have at least 2 - 3 cups of meat. Shred this up and set aside. Boil the turkey carcass in the water along with any leftover drippings or skin from from the turkey pan. Bring to a boil for 10 mins. and turn down to MED/LO for about an hour. This will reduce down to about ½ gallon of stock. Skim any fat or foam off the top that might accumulate and strain the bones and skin out. Keep this warm and handy.

In a stock pot or cast iron dutch oven(preferred), make a milk chocolate roux by heating the oil on MED and adding the flour. Stir continuously until it is the desired brown color. Add the onions and stir until they are softened and the roux changes a darker reddish color. Add the garlic, celery, smoked sausage, and cook for another 10 minutes, stirring to make sure it doesn't stick to the pot.

Add a few cups of stock and whisk in well. Now add all the spices and sauces to the pot, cook on MED/LO for about 30 minutes. Add the turkey meat and the rest of the stock. Stir well, check for seasonings, and turn down to LO and cook for another 30 minutes, if you can stand to wait that long. Garnish with thinly sliced green onions and serve with rice or turkey dressing(my favorite).

Most Haunted Locations

2010-10-25T09:08:00.015-04:00

In observance of Halloween, I am posting this listing of America's Top Haunted locations. As you can see the first one is from Louisiana, in partially keeping with the theme of Cajun and Creole. I know, it's a stretch, but I love Halloween and always try to do something special for the occasion.

I am providing links to websites where you can find more information about these places and how to visit them... if you DARE!!! I have to admit I have never visited any of these places, but I'd love to! Three of my favorite shows are Ghost Hunters, Ghost Adventures, and Paranormal State. I love any of these shows about the paranormal, as I used to do quite a bit of ghost hunting in my college days. This was before ghost hunting was popular and all the rage.

We investigated many houses, buildings, and even a radio station. We caught some EVPs (Electronic Voice Phenomenon), and had personal experiences while investigating. Now, I do believe in ghosts, I have had experiences that, although I can't swear were 100% paranormal, I do believe in my heart and mind that they were. These shows about ghost hunting are entertaining, but I don't know how legitimate they always are. I wonder when the networks need ratings, if the shows are told to "get some good evidence" or else. There have been accusations leveled toward some of them suggesting this type of behavior.

I don't care, I believe in them anyway and still love watching the shows about them. Now, some of the following locations have been investigated by many of these shows, some more than others. Any of you readers who share my fascination with these haunted locations will recognize most, if not all, of these as being some of the most prolific ones anywhere. I hope you enjoy this post and have a very Happy Halloween.

The Myrtles - St. Francisville, Louisiana
The Myrtles Plantation is located in St. Francisville Louisiana and has always been on everyone's top lists of haunted houses to visit. The haunting concerns the story of Chloe, a slave who worked in the main house. She was caught ease-dropping on a conversation of the owner. She was punished by having her ear cut off. As revenge, she baked a cake for the family and added just enough poison to make them ill, or so she thought. She poisoned and killed the wife and two daughters and was hung for her crime.

Reports claim she still walks the house and grounds as do the ghosts of the two little girls she poisoned. Pictures have been made with her showing up in the background, as well as guests and guides have reported feeling the sensation of what would be a child's touch or tugging on their clothes.

The Villisca Axe Murder House - Villisca, Iowa
The Moore family of Villisca, Iowa were murdered in their sleep on June, 9th 1912. Josiah B. Moore and his wife Sarah, their children Herman, Catherine, Boyd, and Paul, along with two little neighbor girls Lena and Ina Stillinger, went to bed after returning from a Wednesday night church service. Sometime, while they were at church, someone snuck into the house, hid in the attic, and waited until the family was asleep. He then made his way systematically through the house hacking them all to death with an axe. Eight people in all.

The house understandably went through many hands until Darwin and Martha Linn bought the house in 1994. The house was restored to it's 1912 condition and was offered for paranormal investigations after so many reports of the house's haunted condition had peaked spooky interest. Many claim it is one of the most haunted houses anywhere. Many hours of evidence have been gathered by different ghost hunting teams, including videos of the children's rooms where doors open and close, and balls that roll around by themselves.

Their murders were never definitively solved and still are the subject of debate amongst ghost hunters and amateur crime solvers to this day. It is truly a genuine haunted house.

Waverly Hills Sanatorium - Louisville Kentucky
Completed in 1926 Waverly Hills was a renown tuberculosis hospital that not only treated thousands but also saw the death of some estimated 63,000 patients. Because if the high volume of deaths, since the survival rate was so low, this place is one of the most haunted locations in the country. Many sightings range from several ghosts if children, a suicidal nurse, and a homeless man and his dog, just to name a few.

This sanatorium is very popular with the ghost hunters and paranormal seekers that schedule tours year round. For more info go to Waverly Hills Sanatorium and check out the stories and evidence.

Goldfield Hotel - Goldfield Nevada
The Goldfield was built during the heyday of the Gold Rush. According to the legend the hotel is haunted by multiple entities including George Winfield, the hotel's previous owner, as well as his mistress and prostitute named Elizabeth, whom he chained to a radiator during her pregnancy. According to legend he threw the baby down the mine shaft the hotel was supposedly built over, and this is the main cause of all the trouble.

Shadow people, full body apparitions, and mysterious sounds have been heard throughout the building for years by casual observers and paranormal investigators. I am sure after they observed something they weren't too casual after that.

Eastern State Penitentiary - Philadelphia. Pennsylvalnia
Eastern State Penitentiary broke sharply with the prisons of its day, abandoning corporal punishment and ill treatment. This massive new structure, opened in 1829, became one of the most expensive American buildings of its day and soon the most famous prison in the world. The Penitentiary would not simply punish, but move the criminal toward spiritual reflection and change.

By the 1960's, the aged prison was in need of costly repairs. The Commonwealth closed the facility in 1971, 142 years after it admitted Charles Williams, Prisoner Number One. The City of Philadelphia purchased the site in 1980, intending to reuse or develop it. Since its closure visitors, employees and those researching paranormal activity have reportedly heard unexplained eerie sights and sounds throughout the prison.

Get out this Halloween and visit one of these Haunted Places. Thanks to Patricia Barden, and Pam Culver for their wonderful photographs.

RooBDooooooo!

Ridgewood Barbecue

2010-10-06T14:52:00.018-04:00

As some of you know I have featured quite a few barbecue places on this blog. Although it might not fit into a "Cajun and Creole" theme, it is a Southern food and is a point of interest amongst foodie readers. Besides, smoked meats are a staple of the Cajun diet. Now, people all over believe their region has the best barbecue and I am no different. The big difference though is... I am right, these others are wrong. My barbecue restaurant back home is the best ANYWHERE. So here is my post about the famous Ridgewood Barbecue, the finest barbecue in the South, (or any direction for that matter.)

Ridgewood was opened 1948, as Ridgewood Inn, on a tiny road in Tennessee between the towns of Elizabethton and Bluff City. I grew up in Bluff City and Ridgewood soon became my favorite restaurant as a lad, although my mother didn't like it because of her dislike of smoked meats or anything for that matter, Dad sure loved it. Their sauce is phenomenal. It is a tomato based sauce sweetened with brown sugar and molasses. For any of you North Carolina barbecue snobs this is a real barbecue sauce not a bucket of vinegar with some pepper flakes in it. Please, keep that ole' swill for your Korean Kim Chee. This is barbecue sauce made the way God meant for it to be made.

Back when I was a kid, (remember the dinosaurs?) yeah, that was my era, anyway, when I was a kid we'd go and Mrs. Proffitt (Grace Proffitt, the owner) would meet you at the door and sometimes would close it in your face. Now, she wasn't being rude, this was because the restaurant was full. You'd hear people bitchin' and complainin' about her, but I understood it perfectly well. So now here is the secret... can everyone hear me? OK here it is, WHEN THE RESTAURANT IS FULL, THERE'S NO ROOM TO STAND!!! Is that soooooo difficult of a concept to grasp??? I don't know about you, but if I am eating I DO NOT want some tool looming over me goonin' at every bite I take. Set you ass outside and wait your turn. Now if you showed up with a baby, you were allowed in, if the place is full and it's raining... TOO BAD! Grace was always as sweet as could be to me, never did I set foot in the place without her asking how Mama was. She was a barbecue Godess.

Now about this particular visit. My best friend growing up, Terry, (or Ted as he now likes to be called, some California thing) was in visiting and he loves Ridgewood as much as I do, if that is at all possible. We made our way over and nearly panicked when the parking lot was jammed full. We actually parked on top of someone else's car, I believe, and made our way into the holding pen. Yes, griping whiners, there is now somewhere you can sit and cool your heels while you await entering the restaurant, sort of.

Any-who, the girl came over and we ordered identical meals without even glancing at the menu. Menu, shmenu we already knew what we wanted before leaving the house. Heck, we set our menu back in the 70's and it hasn't changed hardly at all. Pork Sandwich, Fries, Barbecue Beans, Iced Tea, that's the menu as far as we are concerned. Keep the sauce bottle handy, by the way. Now the waiting commences, look around a bit... oh great, we're in the add-on dining room and there are at least 3 screaming babies, and 2 big-hair women talking WAY TOO LOUD! Where do they still find polyester pantsuits?

Here it is... the Heavens open and the cloud part. I hear the singing of angels, I can imagine Michelangelo’s “Last Judgment” in the Sistine Chapel, where God is reaching out to man, but there's a pork barbecue sandwich in his mighty hand. Yes, MY pork barbecue sandwich, oh and I got the fries and beans too. Suddenly all was well in the world. No Middle-East conflicts, North Korea and South Korea were buddies, it was like we were propelled back into a kinder, gentler era where Reagan was president, and french fries were actually made out of potatoes.

My sandwich was awesome. Dripping with sauce, especially after I gave it an extra dose for good measure. Those beans are downright sinful, savory, sweet, with scraps of smoked pork swimming around in the decorative bowl like the three Bradley girls of Petticoat Junction would swim around "au naturale" in the Cannonball's water tower. Well, at least that's what my small twisted mind could imagine went on before the whipped their petticoats off of that railing. Oh Bobbie-Jo, you were the woman for me... oops sorry, I got carried away.

Proper Ridgewood etiquette requires you to DROWN you fries in the barbecue sauce, I mean really, there are fresh-cut fries, deep fried and crispy. you can see the browning on the edges where the natural sugars in the potato had caramelized. By the way, the use GIANT potatoes for the french fries. These are simple natural fries, no season salt, heck, no salt. Terry and I settled in for a session of quiet eating only to be disturbed by the occasional offer of more tea.

We are getting near our full level though, I don't think I can eat any more, but there is still delicious goodness left on the plate, how can I leave that. I can't take it home, no matter how good it is here it can never achieve this standard after a go-around in the Fridge and the Microwave. There has to be room somewhere mayb... oh, there it is, just under my 4th rib. I sop up the last remnants of the sauce with my final bite of sandwich and even catch an errant french fry I had somehow missed. Well Mister French Fry, thought you could get away did you?

We have done it! Another perfect meal at Ridgewood. OK, I rarely get there because I do overeat when I am there. Even their Bleu Cheese Dressing is awesome. My brother-in-law Frankie would sometimes order just a bowl of Bleu Cheese dressing and a fist-full of crackers. Evidently, this dressing is made to go on something called a Sa-Lad. Some with lettuce or, whatever. You have to go to Ridgewood. Mrs. Proffitt has passed on now as has her son Terry. Her Grand-Daughter Lisa Peters now runs the restaurant and luckily little to nothing has changed, and I hope nothing ever does. HERE is a nice little history and write up on the place in an interview of Larry Proffitt.

To get to Ridgewood, just make your way to Bluff City Tennessee and let your nose take you to the heavenly aroma, or you can type this into you Garmin, or whatever. Ridgewood Barbecue, 900 Elizabethtown Highway, Bluff City, TN 37618. (423-538-7543). No website that I know of but they do have a FaceBook Page. Try some real barbecue when in East Tennessee. Call me and I'll meet you over there. Enjoy!

RouxBDoo

Sassafras Leaves and Filé Gumbo

2010-10-01T14:14:00.008-04:00

Wow, it is such a beautiful day here in East Tennessee, I am so glad I got out amongst nature and accomplished something I have been wanting to do forever. I called my brother Phil and he and I went down to our family's property (actually it's a cemetery our family owns) and we scouted out some Sassafras Trees. Other than the tea, most people might not know what sassafras is good for. If you dry the leaves and grind them into powder, you will have made filé powder. "Great" you say, "what is filé powder???"

Filé (fee-lay) is used in cajun cooking, primarily in the preparation of my favorite cajun food... GUMBO! The sassafras tree has 3 different and distinct leaves as pictured. These three leaves all came off the same tree. There is a 3 lobed leaf, an ovoid leaf, and one shaped like a kid's mitten. Most say it was the Choctaw Indians in Louisiana that taught dem Cajuns to use it for flavoring and thickening the gumbos. I have bought filé powder before but it doesn't seem to have the strength to work properly. I found THIS ARTICLE on making filé powder that will help.

You can find the trees in most wooded areas of the southeast on down as far as Texas. Since this is my first time harvesting it, and I've read you should break off small limbs, spray them off with water and let them dry for about a week out of direct sunlight. Direct sunlight will make them brown. I have a few pics here for you. So, while the weather is nice, get out and pick some, and make you some good filé powder. Be sure not to put it in until your gumbo is nearly finished. Some put it in after cooking or offer it at the table for guests to use at they're discretion.

Both my Chicken and Sausage Gumbo and my VooDoo Bayou Seafood Gumbo recipes are accessible by clicking on their highlighted titles, try your new sassafras leaf Filé out on one of those recipes. Have fun and enjoy the fresh air once you're outside picking leaves.

RouxBDoo

Gunplay at Galatoire's

2010-09-29T02:05:00.006-04:00

You know, when it's a lovely afternoon and you're having a wonderful meal at MY favorite restaurant in New Orleans, Galatoire's, you'd expect to get through the event without pistol fire interrupting the proceedings. Some lady dropped her purse and the gun inside hit the floor and went off, burying the bullet harmlessly in a wall. I doubt many of their 90 yr. old waiters even heard it go off. Knowing the Galatoire's crowd I doubt there was a cessation of eating to notice if anyone was dead. Oh how I LOVE New Orleans. And gals that carry guns to lunch... that's nearly as sexy as Galatoire's Soft Shell Crab Meunieré Almandine.

CLICK HERE to read the story from NOLA.com by Brendan McCarthy of The Times-Picayune.

RouxBDoo

Drago's Restaurant in Metairie, LA

2010-09-29T01:28:00.007-04:00

For years I had been hearing about Char-Broiled Oysters at a restaurant in Metairie, Louisiana just outside New Orleans. Since I rarely have transportation to get around, especially out to Metairie, I usually busy myself with French Quarter restaurants. This one kept nagging me though. When I was a kid Char-Broiled was all the rage. Burgers, steaks, chicken, etc. as a matter of fact my Mom's friend Francis used to refer to it as "Char-BOILED", which always brought a smile to my face. So the thought of char-broiling oysters intrigued me even though oysters have never been my favorite bivalve. OK, I like them fine, it did take me a while though to come around.

My Dad LOVED oysters. The old man could and would go through a few pints a week sometimes... he also liked oysters (sorry I couldn't resist). He would buy them, dip them in an egg wash, roll them in cracker crumbs, and pan fry them. This was his favorite thing to make at home. He loved them so much he could barely resist eating all of them raw on crackers before he got them fried. Now I wouldn't eat them back then, they looked nasty and I couldn't get around the texture, or lack thereof, but I sure put a hurtin' on some at Drago's.

My buddies Noonan, the cruise director on the Triumph, and assistant cruise director Cory, met me and off we went to try something new. The only thing I knew to order was the oysters. So we got a dozen for an appetizer. Well once we ate one each we immediately ordered more. Good golly, Miss Molly were those things GOOD! Char-broiled in their half shell, bathed in a spicy butter, and topped with Parmagiano Reggiano and Pecorino Romano cheeses, broiled to perfection, brought out still bubbling... da-yammm. I now have a newest, favoritest food in the whole wide world. They are served with pieces of French bread that you dip into the leftover, buttery oyster-nectar. The only problem with these oysters is that you want to eat them as soon as they come out and you can get a severe burn from the savory Napalm they're bathed in.

Noonan and Cory were going at them as hard I was when our entreés arrived. We barely noticed there was other food on the table. How could we turn our attention away from these beautiful, hot, buttery, crusty, oysters? They were like crack on the half-shell. It wasn't until we ran out and our eyes cleared, that we realized we had more food. Now the meal just got more interesting.

The boys had ordered the Lobster Lunch Special. A fair sized lobster served with a salad and some red potatoes. The crustaceanally challenged Cory had to download a Marine Forensic Pathologist's chart to figure up how to open his up to get at the goodies. He eventually found his way with some prompting from Noonan and I and was merrily on his claw-crackin' way. Noonan however evidently knew his way around the lobster and wasted no time peering around its nether regions for pockets of tasty tail-meat.

For my appetizer I got Mama Ruth's Seafood Gumbo. It was a dark maroon which indicated a dark roux and tomatoes. Truly a Creole gumbo. Lots of nice shrimp, crab and quite a few oysters, (more than most have). It was nice, tasty, and definitely wasn't institutional gumbo like is served in so many New Orleans restaurants now. It is one of the better ones in town. Now you Cajuns out there be warned, it's got tomatoes in it. I'm just sayin'.

For my entreé, I had ordered a Barbecued Shrimp Po-Boy. Now, when I say barbecue, I don't mean the traditional "barbecue" but New Orleans style sautéed shrimp. Buttery, garlicky, and savory from wonderful spices, these shrimp were piled high on that crusty french bread. It was a great po-boy and wonderful accompaniment for the gumbo and oysters. All in all, it was a great meal and a fun day trying out a new restaurant.

About Drago's, Drago Cvitanovich has a wonderful restaurant here in Metairie as well as his place in downtown at the Hilton New Orleans Riverside Hotel. I had been hearing about it for some time, but this was my first opportunity to get out there. The service was great, ice tea was tasty, and everyone was very friendly, but I cannot say enough about the char-broiled oysters. They are totally amazing as well as simple in their preparation. As for a recipe, I found this one below at Gumbo Pages. Enjoy making these, but try your darnedest to get out to Drago's when in the neighborhood, it is well worth the trip.

Drago-Like Char-Broiled Oysters

32 large oysters, on the half shell, disconnected.
1 cup salted butter
2 tbs garlic (minced)
½ tsp black pepper
¼ cup each Parmagiano Reggiano and Pecorino Romano cheeses (grated)
½ cup parsley (minced)

Heat your charcoal or gas grill up to MED/HI. Melt the butter with the garlic and pepper in a sauté pan. Mix the cheeses in a small bowl. Spoon some of the melted butter mix onto each oyster. Add a pinch of the cheeses and parsley to each oyster and place them on the grill. Grill the oysters until they are hot, bubbly, and crusty on the top.

*You can use your broiler in your oven as well if a grill is not available. Save your shells and then next time you can buy already shucked oysters and save a little money. You just need to wash them like you wash a dish.

Cheers!

RouxBdoo

2010 Boudin Cook-Off

2010-09-21T22:51:00.003-04:00

Oh yeah, I forgot to mention this. As you well know I LOVE BOUDIN!!! It is one of my favorite things in the world to eat. I got this note from Bob at the officialistest boudin website they is www.boudinlink.com. I am going to paste it in as I got it. It is the press release for the 2010 Boudin Cook-Off. I can't make it so bring me some by when you leave.

Lafayette Louisiana holds one of the state’s most unique food related festivals each October. The annual Boudin Cook-Off is a celebration of Louisiana’s Cajun boudin sausage, which is a delicious blend of pork, rice, and seasoning loosely stuffed into a casing and eaten throughout South Louisiana from sunup to sundown. At the Boudin Cook-Off over twenty of the region’s top boudin makers bring their best boudin and boudin inspired dishes in three categories (traditional, specialty, and unlinked) to sample to the crowd and to vie for approval from the judges and from the people in the form of the coveted People’s Choice Award.

Last year’s entries included boudin stuffed jalapenos, shrimp boudin egg rolls, boudin pie, boudin wontons, a boudin burger, smoked boudin, and boudin balls. There’s no other event quite like this boudin extravaganza. It is free to attend, offers live music, free activities for the kids, and includes a boudin eating contest where contestants attempt to scarf down six links of boudin in the fastest time. The folks behind www.boudinlink.com, the web’s premiere (and sole) boudin reviewing website and resource for all things boudin, coordinate the whole thing.

Information on the cook-off, which is held on October 16th in downtown Lafayette, can be found at www.boudincookoff.com. CajunGrocer.com, Downtown Lafayette, and the Lafayette Convention and Visitor’s Commission also present the event.

New Posts are a-Coming

2010-09-21T22:24:00.005-04:00

Hey readers, I just wanted to drop you folks a note and let you know I have been swamped with work lately, and I do have some blogs in the works. We will be going to Drago's in Metairie, as well as Acme Oyster House out that way. I also have a trip to the French Market to see all the new vendor stalls. We will also go to Mobile Alabama for a meal at Wintzell's Oyster House.

Until then I will leave you with a lovely lady that is an incredible singer and happens to be engaged to one of my best buddies. She is Alicia Nugent. In the five short years since Alecia's debut CD, she has gone from being the toast of Hickory Grove, Louisiana to one of the most celebrated bluegrass & country singers across America’s heartland. Her new CD is called "Hillbilly Goddess" and here is an excerpt from it called "Don't Tell Me".

Head over to her site at AliciaNugent.com and check her out. I think she's wonderful and it's nice to see some bluegrass coming out of Louisiana.

Cheers!

The Next Food Network Star

2010-08-07T10:20:00.001-04:00

I received this letter about auditions in New Orleans.

To Whom It May Concern:

I am a Casting Assistant for The Next Food Network Star, Food Network’s hugely successful culinary reality series, which is currently casting for its 2011 season. We would like to inform you and your readers that we are holding an Open Casting Call in New Orleans, LA on Monday, August 16, 2010. This is the first time we are coming to New Orleans for an open casting call and we can’t wait to meet all the potential candidates there!

We are looking for people who are full of life, passionate about cooking, and knowledgeable about food to meet us in person at our open casting call. Please help us spread the word to any chef, home cook, caterer or culinary enthusiast who might be interested in becoming the host of his or her own cooking show on Food Network!

The details of our event are as follows:

Monday, August 16, 2010
10am-3pm
W New Orleans
333 Poydras Street
New Orleans, LA 70130

If you have any questions or require further information, please feel free to contact me. Thank you for your time and assistance.

Sincerely,

Julie Boskoff
Casting Assistant
The Next Food Network Star 7

Jestines of Charleston

2010-08-04T00:17:00.006-04:00

Welcome back to RouxBDoo's Blog, and although it is called Cajun and Creole, many of you know I occaisionally cover other types of Southern foods, like "Low Country", which is another of my absolute favorites. As you might remember I am periodically working out of Charleston, South Carolina, and it has afforded me a chance to try out some of the local cuisine.

What is Low Country? Well, geographically the Low Country is comprised of areas between Coastal South Carolina and Georgia. That coastal plain is below sea level giving it the moniker "Low Country." Culturally the area is known for some of its earlier inhabitants, known as the Gullah. The Gullah were a people made up of freed slaves, Caribbean or West Indian Islanders, and some of the local Native Americans. Many still inhabit barrier islands where their language is still partially intact and their cuisine has influenced dining and restaurants for many years.

One popular Low Country restaurant in Charleston is Jestine's Kitchen. Located at 251 Meeting Street, be aware there is usually a line around the corner most any time they're serving, which is opening at 11:00am through 9:30pm or 10:00pm on weekends. Jestine's is named in honor of Jestine Matthews, a Low Country resident born in 1885. Her mother was native American and her father a freed slave from Wadmalaw Island. The restaurant is a memorial to her cooking, by a family that had employed Jestine for several generations. Although she passed away at the tender age of 112 in 1997, her memory lives on in this restaurant and its food.

I arrived around noon on a Saturday, on a recommendation from my cab driver from the airport. I had my luggage in tow, which was no problem at all to the staff, I parked it inside the front door, poured a glass of ice-water, and took my place outside in line. Fortunately, there was a large menu board in the facing window that let waiting customers read the menu, rather than staring hungrily at the annoyed, dining patrons which is usually the case.

Once inside I looked over the menu and had a tough time deciding what I wanted, all of it looked appealing. I was craving shrimp, so I considered the fried shrimp basket. Now, as you sat down you received a small bowl of some bread-and-butter "icebox" pickles. These were very tasty and went well with the corn bread I got as a pre-appetizer. The appetizers included Chicken and Rice soup, Crabcakes, Corn Fritters, and the always overpriced Fried Green Tomatoes. Charleston restaurants seem to think that Friend Green Tomatoes rank up there with Foie Gras and Caviar. C'mon people, they're slices of tomato dusted with seasoned cornmeal, and deep fried... get over yourselves. So I went in another direction.

I chose the Corn Fritters. I'll have to say they were HUGE. For around 5 bucks you got two Corn-Grenades that were very dense and heavy, and I hate to say I was not really a fan. I was expecting light, hushpuppy-like fritters, maybe in a basket. The taste was OK but a little too bulky. Well, no worry, I didn't have to wait too long until my shrimp arrived. There were about 8 medium sized shrimp, lightly breaded and fried to perfection. They were very good but I could've used a few more, I guess I should've ordered the larger Fried Shrimp Platter. The accompanying slaw and fried okra were very tasty and nice to round out the meal.

I will say they have awesome iced tea. They call it "Jestine's Table Wine" that comes sweetened, if you so desire as with most restaurants in the South. Also I should point out that Jestine's offers Daily Blue Plate Specials in addition to the Salad, Sandwich, Basket, and Plate sections of the menu. There were some Low Country regulars as well as lots of seafood on the menu, the Pecan Crusted items sounded interesting. I was on my usual traveling budget and trying to avoid the sugars associated with desserts, so I bypassed them. I understand Jestine's also operates a sweet shop on Wentworth St. in Charleston as well, so I bet dessert would have been good. I seem to remember being offered Pecan Pie.

Overall, I thought the food was good, price wise the plates run between $10 to $15. The baskets are a bargain running from $5 to $9 as do the sandwiches. All together you can easily get a great meal for under $20, or thereabouts. The atmosphere is nice, decorated with a variety of Salt-n-Pepper shakers and other Southern kitsch that make this little place homey and inviting. The surly waitress I had was a bit snippy but that might be part of the ambience. The service was great nonetheless and I had a nice time overall. So when in Charleston, check out the line outside, calculate the heat index, and then determine if you want to try Jestine's... you might be glad you did.

RouxBDoo

The Noisy Oyster in Charleston

2010-07-18T15:05:00.015-04:00

Hello friends, welcome back to my blog. I have a new restaurant for you, I had an opportunity to visit yesterday while I was in Charleston SC. It is called the Noisy Oyster, and if the rest of their food was as good as I had... their food is wonderful. I visited their restaurant on Market St., one of their 3 locations in Charleston, and luckily I was there early and before anyone else. Everyone was nice and friendly, and I was seated quickly and met my waiter Josh. When I travel I keep myself on a budget, so I looked over the menu to see what was good and within my price range. Everything on the lunch menu was very reasonable, plus I was also in the posession of a $5.00-off Appetizer coupon I had secured from a time share booth down the street.

I decided on the She Crab Soup for my appetizer since that is one of my favorite soups. Any creamy crab-type soup is always my favorite, as some of you know I have a great crab soup recipe on this blog, you have to go back through the archives a little. Josh brought out the soup and I was presented with an empty bowl that had a mound of lump crab meat in the middle. The soup portion was in a small pitcher which he proceeded to pour around the crabmeat. He also had a bottle of sherry vinegar which he started to pour until I stopped him and told him I would do the honors. This soup was incredibly creamy and flavorful. The lump crab meat was sweet and fresh tasting, and when I did add a dash of the sherry vinegar it really complimented the soup. I knew it would, but I like to do stuff like that myself.

For my entrée I decided on one of my other favorites, the Shrimp and Grits. I absolutely love grits, all my life I have enjoyed them. Also you can't beat shrimp, so the two of them together is pure magic. These were creamy cheese grits, with the sauteéd shrimp and slices of andouille sausage, layered over the grits and topped with a savory brown tasso sauce. The portion was huge and the best I have eaten. As some of you know Shrimp and Grits is a Low Country cuisine favorite and recipes vary as much as recipes for gumbo. The key is to season the grits properly, some places put nothing in the grits and I hear people all the time say, "they taste like wallpaper paste". This happens when you don't season them with salt, pepper, and butter. Also don't forget when making them, you can substitute half of the water for cream or milk.

The Shrimp and Grits were served with a huge chunk of their grilled cheddar cornbread. Let me tell you about this cornbread. I normally hate sweet cornbread, I say it's bread, not cake. But brothers and sisters listen to me... this stuff was awesome. A sweet flavor, with bits of cheddar cheese running through it, a nice brown crust on the outside. Moist and flavorful, this was the perfect compliment to the dish. The food was tasty and well prepared. Everyone was friendly, and Josh did a nice job serving me.

I was offered a dessert from the incredible-looking dessert tray, but I had no room for anything. They looked amazing though, a Key Lime Pie, a five decker chocolate cake, 5 different cheesecakes, it was beautiful. I payed my very reasonable bill and told Josh what an awesome meal I'd had. I recommend this restaurant very highly, they have a diverse menu and everything I had was great. I apologize for the blue tint to the pictures, it must be my crappy phone camera. I tried adjusting the color of them in Photoshop, but it made the food look even weirder.

Check out The Noisy Oyster when in Charleston, or you can CLICK HERE and look over their menu online. Tell them RouxBDoo sent you!

Cheers!

Dreamland Barbecue

2010-07-09T14:27:00.016-04:00

Hello friends, I am sorry about the length of time between posts, but my work has me away from home most of the time. I do not realistically have internet access on the ship, I could but it's VERY expensive. So I am preparing 3, maybe 4 posts while I am home. These posts will curve slightly away from the Cajun and Creole subject, (just a tiny bit) but as you might see they are about as close as you can get to it. After all they are Southern Foods, and what's more Southern than barbecue? So, here we go!

I love barbecue, I love all kinds of it, especially pork. And I love all kinds of pork, they's pulled pork, chopped pork, sliced pork, pork-kabobs, pork creole, pork gumbo. pan fried pork, deep fried pork, stir-fried pork, pineapple pork, lemon pork, coconut pork, pepper pork, pork soup, pork stew, pork salad, pork and potatoes, pork burger, pork sandwich, and little bitty stingin' pork... and big ol' fat pork. pork that flew in sideways, and sometimes pork even seemed to come straight up from underneath. Don't you Forrest? You get the idea.

While cavorting with my colleagues in Mobile Alabama, we decided to have barbecue one day. We were in Jason's automobile and using some sort of mapping device, we punched in the appropriate "Barbecue" keyword and off we went to one of Mobile's oldest and most venerable establishments... Dreamland Barbecue.

My friend Mangesh, being from India, had had little exposure to barbecue. Upon arriving he noticed smoke emitting from the building. After expressing his concern, I assured him that was a GOOD sign. Yes, you could smell the wood smoke all around the outside of the building. We quickly ran inside to avoid further exposure to the searing heat of the Alabama sun. Mangesh is used to the oppressive heat, being from India, but Myself being a pale, fat, white guy, and Jason a mere wisp of a Pennsylvanian boy, were at the sun's mercy.

We settled in and looked over the menu. Our server Tonique, gave us all the scoop on what was good and even brought us a tiny sample of their wonderful smoked sausage. She also brought us a plate-full of small cups of BBQ sauce and a stack of good ol' plain white bread. No pretension, I like this place already. The menu was also posted on a lighted sign in several locations around the room. The place was full of people ranging from businessmen, families, to working men. It had a pleasant, relaxed atmosphere.

I ordered the half slab of ribs, as did Mangesh, and Jason opted for the pulled pork sammich. I love ribs as a matter of record, I would normally order a full slab, but I am trying to cut back on portions. The half rack, I was told, is about 6 ribs and should be enough with the sides. I ordered the beans and slaw, as did Mangesh, and finished my order off with an iced tea... yes, you guessed it, as did Mangesh. The Iced Tea was great, and Tonique kept those glasses full. Somewhere along the line, someone got potato salad. I just noticed this in the picture.

Jason seemed to enjoy his sandwich, which always makes me happy when Jason enjoys food. He doesn't eat much more than cereal on the ship and I worry about him. It's a "fatherly" thing I guess, since he and Mangesh both are young enough to be my sons. Mangesh laughingly refers to me as his American Father. All that aside, that sandwich did look mighty good. Lovely white, smoked, pork meat piled high on the bun with cole slaw. It was a nice, soft, Red-Neck whitebread bun too! Not one of those Nurf Foorball looking, "Olde World" natural-tough, grain buns, with more tasteless grain sprinkled onto it, like you get in some "up-scale" delis. Everything was right with this sandwich.

We looked like total tourists because I was trying to shoot pictures for this blog. I was trying using my Crap Phone camera, while Jason and Mangesh were snapping away with their superior iPhones or whatever. The interior is cool and dark. The open wood pit was illuminating the room with the fire, as well as giving everything a slight "smoky" atmosphere. We shot some pics of our lovely and patient waitress Tonique, as well as pictures of the Pit-Master Sandy. Sandy is a large, strapping gentleman who has a hot, but important job of maintaining the fire and all the meat cooking on it. A lot rides on his shoulders... get it? Pork Shoul... oh well forget it.

The General Manager, Margo told me a little about Dreamland and its humble beginnings. How John "Big Daddy" Bishop opened the small eatery in Tuscaloosa, AL in 1958, and his legacy has kept that hickory fired taste, sopped up with white bread, ever since. There are Dreamland restaurants in many locations now in several states, but Alabama is home to this family run business. After talking to a few folks, we strolled into the sunlight, and began shrieking like the pale kids in the Twilight movies at the searing sun, all except Mangesh... remember he's from India.

How was the food? In a word, delicious. The ribs were tasty, I like mine a little more "fall off the bone" but the perfectly charred meat came off clean from the bone and had a wonderful smoke center to its flavor. The beans were very good as was the slaw. The sauce is not very sweet, as I am used to it, but it compliments the meats very well. Jason liked his sandwich, as did Mangesh. Mangesh did mention several positive things about his meal but as usual I couldn't make out much of what he was saying with that accent of his, it's like being on the phone with Microsoft Customer Service. All in all, we had a great meal and I recommend when you are passing through or visiting the lovely city of Mobile, you stop in for some great food. You can check on their other locations if you CLICK HERE. The website will not only give you locations, but the history, and how to order some of their items.

RouxBDoo

Mudbugs in Mobile

2010-05-31T19:29:00.010-04:00

I have been craving crawfish lately. Now, I have fried crawfish tails at my favorite Boiling Pot in Mobile, but I was wanting some fresh boiled crawfish, dripping with seasoned boil water, pleading for me to release them from their spiny armour and devour them. It was nearing, or even past, the end of crawfish season and I was yet to have some. I had seen this place in Mobile on the drive to the seaport from the airport, and wanted to stop and eat but they only do carry-out.

The place is Mudbugs, and the have wonderful BIG crawfish that are boiled to perfection. The heavenly aroma oozed from the plastic bag-full of tasty, red crustaceans, starving me as they filled my head with visions of mounds of the vermillion varmits. OK, I wax poetically about these things, but they are oh-so good.

Mudbugs has all types of fish and seafood that you can get fresh, fried, steamed or boiled. They also have other foods like smoked sausage, boudin, tasso, andouille, as well as alligator meat and frog legs, to name a few. They're speciality though, is exemplified in their unique moniker, unappetizing to some of faint culinary heart, but to true lovers of crawfish, Mudbugs says it all.

Crawfish, as those of you who've had them will tell you, are a bit messy, but I find them easier to deal with than shelling shrimp. I am always tempted to crack into the little claws and try and dig the little bit of the claw meat out, but you're wasting your time, go for the tail, for the most part it's fairly easy.

For those of you who haven't had the honor, first you crack the back half off of the crawfish at the spot where the tail meets the body shell, or carapace. Sometimes the tail comes away with a set of legs. Peel this ring off, along with the legs, and pinch the base of the tail to loosen the piece of meat from the shell. This will slide right out ready for eatin'.

There will be a small amount of crawfish fat, (or "butter" as the NOLA folks call it) attached to the tail, this is a tasty extra you don't want to wipe off. You can also push your pinky finger into the carapace and scrape out more of this "butter". My friend Ralph Fountain taught me this little trick to extract it as opposed to all this "suckin' heads" business. These, by the way, are actions employed my true crawfish-anados. Diggin' for the "butter" is not usually for the squeamish first-timers. You might also want to slide the "vein" out of the tail meat, as you would a shrimp. BTW... it's not a vein.

What do you dip them in? Well, you don't have to dip them in anything. I like them plain, most times, and sometimes I will employ a little red cocktail sauce. You might actually want to dip them in drawn or clarified butter, but I think that's just overkill. Just enjoy the sweet flavor of the morsels of tail meat without covering it up with strong flavors like horseradish or worcestershire sauce, ingredients usually found in cocktail sauce.

Can you use crawfish tails in other dishes, well yes you can. The aforementioned fried crawfish is a wonderful treat. You dip the peeled crawfish tails in a wash of milk and egg, then into some corn flour that's been fortified with a little cajun spice mix, and fry in a deep fryer or skillet full of 365º oil.

You can also make a nice crawfish étouffée or put some into a seafood gumbo. Hank Williams sang about Crawfish Pie which are a delicacy in Cajun country. There are many things you can put these crawfish in after shelling them, and you can even buy already-shelled crawfish tails for recipes. This makes it even easier to cook with. Mudbugs sell those shelled crawfish tails by the pound.

I thought I would publish a crawfish beignet recipe with this column. These are wonderful and easy to make. This recipe came from Creole Delicacies/Cookin' Cajun in New Orleans on St. Anne's. Lisette and the girls would make these occaisionally and I talked them out of the recipe. Make these up with a batch of remoulade sauce and sit back and enjoy.

If you are traveling in the Gulf Coast area, remember most all crawfish are farm raised and are fine for consumption. For now most seafood in the region is OK, but let's pray they can clean the BP oil mess up before it destroys the oyster beds or shrimping areas. Alright, that's another story, let's wrap this up.

As you can see by my Crawfish Puppet Theater, I love crawfish. Ever since the first time I had them, I've had this obsession about them. Try them, if you haven't yet, and you might catch the fever as I did. If you can't get to Mudbugs, you can order crawfish on-line and they will be flown, alive, to your home. A crawfish boil is easy to put on, but it takes 3 to 4 pounds to make up enough for the average eater. I've heard 10 lbs of whole crawfish yields 1 lb of meat, but it's worth it.

Mudbugs is located at the loop 408 at Dauphin Island Parkway in Mobile Alabama, they have a super friendly staff, and great fresh seafood. They are closed on Mondays, and have no indoor dining facilities, but the nice lady did offer to let me sit on a bench in the store and eat them off of a tray, but I thought better of it. Get over to see them soon, and tell'em RouxBDoo sent you.

Crawfish Beignets

2 cups plain flour
2 tbs baking powder
2 tbs cajun seasoning
¼ cup minced bell pepper
1 tbs minced garlic
4 green onions thinly sliced
3 tbs fresh minced parsley
1 tsp hot sauce
1 ½ cup seafood or chicken stock
1 lb Crawfish tails

Mix dry ingredients evenly. Add remaining ingredients, except for stock and hot sauce. Mix well and add hot sauce ans then the stock, but just enough stock to form a loose sticky dough. Let stand for 15 mins.

Preheat fryer to 350º Spoon in batter, or use a portion scoop, and fry until golden brown. Drain on paper towels, serve with remoulade sauce. These go well with a nice cold beer.

RouxBDoo

Red Beans and Birthday Skillets

2010-05-21T23:18:00.007-04:00

Hello friends, as Justin Wilson used to say "How Y'all are?" I hope everyone is well and looking forward to a great summer of grilling lots of great food and enjoying the season with friends and family. Although today isn't Monday, (it's Friday) I made a big ol' pot of Red Beans, Creole style. This is one of my favorite dishes, although I am not having rice with them tonight.

Why did I mention Monday, because Monday was the traditional day to make red beans as it was "Wash Day". The woman of the house, or maid, would be busy with washing and cleaning up from the previous week and weekend, they needed something that could be put together and slid to the back of the stove to simmer all day. Plus there would be a big ham bone left over from Sunday to throw in the pot as well. I have posted a red bean recipe here before but I thought I'd repeat it. I usually make something a bit different every time I make it. These are no exception. This is slightly different from my previous red beans recipe.

Red Beans & Rice

1 lb pkg, Red Kidney Beans (dried)
1/2 stick butter
1 onion (diced small)
2 ribs of celery (diced small)
3 cloves garlic (minced)
2 tbs worcestershire sauce
1 tsp hot sauce
1/2 lb Andouille sausage (diced small)
1/2 smoked (or country) ham scraps
1 chicken stock cube
2 bay leaves
2 sprigs of fresh thyme
1/2 tsp cayenne
1 tsp black pepper
1 tbs Tony Chachere's (or similar) Cajun Spices
2 cups crushed tomatoes
Water - enough to cover by 3 inches

First for the beans, soak them overnight or par-boil them before using them. In a 7 qt. dutch oven, melt butter, fry ham 5 mins. add onions, celery, and garlic, cook 5 more mins. Add the andouille, spices, sauces, tomatoes, and herbs. Stir well and add 2 cups of boiling water with the stock cube dissolved in them. Cook 5 mins. and then add beans, stir well. Add enough water to cover over the beans 3 inches. Bring up to MED/HI and cook for 30 mins. stirring often to prevent sticking. Turn down to MED and let cook uncovered until beans are tender and water has reduced and thickened. Usually about 2 hours. Serve with rice topped with thin-sliced, green onions.

On an ending note. I was at my Mother's house today making the beans and I mentioned I wanted to buy a new cast iron skillet of pretty good size. As you can see by the beans pictures, I love my sweet Lodge Cast Iron Dutch Oven. I said jokingly that I might get the new skillet for my birthday in July. She walked out on her back-porch and came back carrying something wrapped up in an old plastic grocery bag. She said "this has been sittin' on the porch for a long time, I was wondering what to do with it, Happy Early Birthday".

I couldn't believe it but it was a Griswold Cast Iron #6 Skillet that's at least 50 - 60 years old. It was in great shape, a few little rust spots I quickly buffed out, but all it needs is re-seasoning. Griswold was a fine old cast iron company from Erie Pennsylvania that produced sturdy, wonderful cookware like my new early birthday present. I am lucky she hadn't tossed it or given it to someone else, but I am also lucky to have a wonderful Mom like mine. At 87 years old she is still active running around with her friends, performing with a show-choir, and worring about her children and grand-children.

Man, those sure were good red beans tonight.

RouxBDoo

Oil Spill effect on Louisiana Seafood

2010-05-13T01:34:00.010-04:00

The seafood industry is in terrible trouble in the Gulf of Mexico. This not only affects Louisiana but the entire Gulf Coast, eventually. While the Obama Administration twiddles it's collective thumbs, the problem gets worse. Prices are already being doubled on oysters in some markets. Most likely, it will affect all seafood. I hope there is a solution, and some genius finds it before too soon, BP sure isn't going to do anything but pass the blame.

Here is an article that illustrates the seafood industry's problems. It's not only the wholesalers, restauranteurs, or diners that are suffering, but the fishermen will be hurt the most. Many are just now starting to recover from Katrina, and now this. I am completely speechless, I have nothing else to add to this post.

CLICK HERE for the article.

RouxBDoo

Backbones and Gravy

2010-04-28T22:05:00.005-04:00

As a lot of you know, I love backbones, or country ribs. I usually get them boneless, so it becomes an oxymoron, boneless backbones. I have been cutting back on my carbs so I haven't made my favorite pork dish, Backbones and Rice. I made these and thought you'd like to see them. I braised these ribs actually. What is braising?

braise (brz)
tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

You start with about 3 - 4 lbs of backbones, (or country ribs, or country-style ribs, sometimes western ribs, never Country & Western Ribs) and give them a sprinkle of Cajun Spices, dredge them in flour (there go my carbs), and fry them in 3-4 tbs. of oil, on MED/HI, in a cast iron dutch oven, or big pot with a lid. After they are browned, about 20 mins., add a diced onion, 1 tbs garlic (minced), a bay leaf or two, 2 tbs worcestershire, and barely cover them with water or chicken stock. Let boil for about 20 mins., remove all but about 1 ½ cups of the liquid, and place them in a 225º oven for about 4-5 hours. The will fall apart when you serve them, that is if you let anyone else have any.

These are great, give them a try. I served them with the gravy spooned over mashed potatoes, and the meat piled onto buttermilk biscuit halves. What was that? Carbohydrates? Dang.

RouxBDoo

A Pecan Pie Fantasy!

2010-04-27T19:36:00.005-04:00

On the cruise ship MS Fantasy, where I work, I have lots of friends from many different countries. One of my favorite people is a lovely, young Indian lady named Soorya Krishna, she works on board with her husband Prajod. Prajod is the Pastry Chef on board but his culinary knowledge is incredible, far beyond pastries and cruise ship fare. He is classically trained and has worked in different parts of the world. Soorya is a waitress who is now at home enjoying her well deserved vacation, Prajod will soon be joining her. They are a lovely couple and my good friends.

My friend Soorya is just as sweet as she can be and has found she LOVES an American dish that is as Southern as a 5-string banjo. Her favorite American dessert is Pecan Pie. Now she found this out be trying a pie made by our mutual friend and Den Mother in Mobile, none other than "crew gate security lady" Tammy Johnson. Tammy loves to bake pies and cakes for the crew. Her Pound Cake has no equal. She also makes one of the best pecan pies in the world.

Earlier in the year, Soorya was bugging me to make her a pecan pie. She was curious to learn how, and even bought some pecans in Mobile. She knows my love of cooking all things Southern, having been the caretaker of my Jezebel Sauce I made on board. I told her I would love to but would need permission from the Executive Chef on board. She stayed after Prajod to make sure it was cool, I picked up some extra pecans in Mexico, and donned my chef's coat and pants and off to the galley I went to make some pecan pies.

Prajod and I worked on the pies, Soorya was still working and couldn't be there. She did manage to stop by and take a few pictures, you can see only the pecans are in the pie shells for prebaking. We got the pies into the ovens and within an hour she was feasting on her favorite sugary confection. I was happy to make these for her, it was fun, and it was her last week on-board before she would be heading home to India. I miss my little friend and hope to see her and Prajod on some other ship on their next contract. I gave her the recipe and she swore she'd try making it at home, or talking her Mother into it, she's good at that.

I thought I'd give you my recipe for pecan pie as well. It was told to me verbally by my friend Corinne from New Orleans. I think it's the best one I've ever used. Corinne used to work at Creole Delicacies in Riverwalk, I miss her and the rest of the girls there. Thanks Corinne for the recipe.

Corinne's Nawlins Pecan Pie

3 whole eggs (beaten)
1 tsp vanilla (or Brandy)
1 cup packed brown sugar
2 tbs butter (melted)
⅔ cup light Karo corn syrup
¼ tsp kosher salt
⅓ cup Steen'’s Pure Cane syrup (or light molasses)
1 ½ cups pecans
1 9 inch ready-made pie shell

Pour pecans into pie crust, place in pre-heated 350º oven for 5 mins. Thoroughly mix the eggs, brown sugar, Karo syrup, Cane syrup, vanilla, butter, and salt in a bowl, and pour over pecans after they’'ve cooled. Place into oven for 45 to 50 mins. Let cool and set-up before slicing.

RouxBDoo

La Floresta Authentic Tacos

2010-04-21T20:56:00.010-04:00

In my business travels, I spend ALOT of time in Mexico, specifically the Yucatan region, in the state of Quintana Roo. I am in Cozumel weekly, but sometimes I am required to fly out of Cancun since few of the airlines offer weekday flights year round. This might cause you to say, "boy he's lucky, getting to go to all those places every week." Well, before you do, let me say this, I am very lucky to have a full time job that pays well and allows me to share my talents with others.

What's the downside? I have to travel constantly, and go to the same place every week. I have flown into Cancun over 100 times, yet I've never SEEN Cancun. I have never been downtown nor do I even know what it looks like. I do know the road from Playa Del Carmen intimately, since that is how I get to Cancun from Cozumel, using a ferry into Playa. I have a regular taxi driver, whom I befriended over time, that meets me and off we go.

Many times I have to catch something to eat on the run, and my friend and driver Carlos Cupul Aguilar, knows all the great places (by the way his hair is not green, it's my crappy phone camera). Many are roadside taco stands, and some actually have a sit-down service. My favorite is by far... La Floresta. La Floresta is located on the main highway in Playa Del Carmen and is well worth your time if you're vacationing in the area.

As you can see by the limited menu, it is mostly seafood or "mariscos" on the tacos they serve. Alright before you flip out over the prices, they are listed in pesos, it runs about 10 - 1 dollarwise. So if you see something that costs 16.00, this is around $1.50. The place is truly a bargain and the food is wonderful. La Floresta has been in operation for 17 years, and is owned and operated by my new friend Enrique Gonzalez.

Let's start with my favorite the shrimp tacos. These shrimp are untra-fresh, batter-dipped, butterflied, large shrimp. They are fished locally from this region and have such a wonderful flavor. The batter is light and fluffy and enhances, rather than covering up, the delicate taste of the shrimp. They come to you bare, accompanied only by a warm, masa (corn) tortilla.

The condiments provided are a wonderful Pico de Gallo, which is a diced tomato, onion, jalapeña, cilantro, and lime juice salsa. They make the freshest and best Pico I have ever eaten IN MY LIFE!!! This is also aided by a red and green salsa, the green being a green habañero pepper sauce that must be used with extreme caution. To finish out the taco you're provided with mayonnaise. Really? Mayonnaise? You betcha, anytime I find a new use for mayonnaise is cause for celebration, and this one knocks it out of the park.

You put your taco together as illustrated, add a little green fire, and some mayo and man, oh man, is it ever tasty. The best tacos I've ever had. The crabmeat tacos I pictured in the previous post were good, but the shrimp tacos are wonderful. What Mexico calls taco and what is served at McTacos in the US are quite different in spirit and ingredient. These are massively superior.

Down the road you can find tacos made from braised pork, chile rellenos, and chicharrones to name a few. These are nearly as marvelous in their flavors and simplicity. Maybe we will explore these in a future post.

As for La Floresta, the staff is friendly and quick. Lupe and Carlos (pictured) were wondering why I come by so often, my driver Carlos explained that I worked on the cruise ship. They smiled, posed for a picture, and went about their business. The people of this region of Mexico are the friendliest and most accommodating people in the world, I love this part of the country.

I hope you get a chance to experience this area, its food and its people. My friend Carlos takes great care of me, I have met his family, including his baby daughter, and they are lovely. Make it a point to check out this restaurant if you do make it down Yucatan way.

Adios

El RouxBDiablo

Heading to Mexico

2010-04-14T22:45:00.002-04:00

Alright, it has been a couple of weeks since I posted and I feel bad, but I have been working on the pictures for this next post. It is not Cajun, it is not Creole, it's not even Louisiana nor Alabama. It's Mexico, yes I am there every week and thought I'd share some of my favorite local foods with you. The next post, next week is about TACOS. Yes, tacos of all sorts, so check back in next week.

I appreciate every one of my readers and followers, and I promise more great posts in the future. I am going back to New Orleans in May and hopefully will get to someplace new. Until then enjoy this photo of a crab taco, mmmmmmmm. Muy delicioso.

RouxBDoo

Mama's in Mobile

2010-03-26T00:05:00.010-04:00

In my quest to find unique dining establishments in my current home port of Mobile, I made my way downtown and strolled the quaint Dauphin Street to see what was going on... culinarily speaking. I found a lovely restaurant producing some great food without pretense, snobbery, or "flair." Nice atmosphere, just like you stepped back in time... the good time. High ceilings, a nice smell coming out of the kitchen, and people enjoying their meals. The name was simply "Mama's."

This place has been open in this location about 6 to 7 years. While there is no official Mama, Marshall Barstow answers to the call of owner, manager, or proprietor. A friendly fellow who told me how he'd like to expand but there's nowhere to expand to. That's a shame, they seem to have a great business. I was there around 1:30 on a Monday, and the place has full. It seemed to be mostly locals who, by the way, can lead you to the better eating establishments. (BTW of you're in a cruise port, follow the crew to the best eateries) I settled in and inquired from a fellow at a table nearby, "what's good?" "Everything," he said. Sounds like I've hit the spot.

I was greeted by a schweeeet little lady named Julie. Not only was she pretty, but was friendly as can be. I settled one some gumbo, since we all know "I LOVE GUMBO" and I need it every-so-often to summon my "inner Cajun" spirit. The gumbo was very good, nice and dark, with ample bits of seafood, in a word, TASTY! I will have to say I was disappointed their "Lunch Special Meatloaf Platter" was sold out. Dang, my second favorite, oh well, back to the menu. Oh, in this picture, Julie is on the right in a green shirt, and her friend and fellow waitress Ashley is next to her.

For my entreé, I chose the Red Beans and Rice. Being a Monday, and we all know the rule about Red Beans... well you don't remember??? Red Beans are cooked on Monday since it's wash day. The object is that you put them on and slide them back on the stove on simmer and let'em cook all day. The beans were exceptional, seasoned with the local favorite Conecuh Smoked Sausage, they had a wonderful flavor, all that smoky goodness in each bite. I also chose a side of collard greens with my meal. They were very nice as well. Everything was good here. I know they serve fresh seafood and Alabama Wild Shrimp for example. Good products make good meals.

In case you haven't figured this out, there is a lot of Cajun and Creole food down here in Mobile. As I've said before, "if I can't work out of New Orleans, Mobile is a great alternative." I would mention Mama's website, if they had one. I told Marshall he needs to get on that right away. He said he would. Since I am link happy, CLICK HERE for a page of great reviews. They are located downtown Mobile, at 220 Dauphin St., about a block from the park. They are only open for lunch, five days a week, 11:00am - 2:00pm. They have great food, good prices, and friendly attractive ladies to serve it to you. That's not sexist, they are pretty, and smart too, they liked my new hat I had just bought next door. I'll get a pic of it up soon, it's real nice!

RouxBDoo

Mobile's Cookin' Chili... woo-hoo!!!

2010-03-02T19:06:00.011-05:00

I smell cumin, I smell tomatoes, hurry where are my chili boots, get my chili boots!!! OK, let's relax and take a breath. Smell that? Mmmmmm, that's the smell of Mobile Alabama's 21st Annual ACS Chili Cook-Off, and I'm heading downtown.

I work on a cruise ship out of Mobile, a lovely little place that, if I can't do a ship out of New Orleans, Mobile is a nice runner-up. You can see an influence from the numerous Cajun and Creole restaurants to the Mardi Gras that takes place the same time as the one in New Orleans. Interestingly the Mobilians will tell you that Mardi Gras originated in Mobile. A fact that New Orleaneans tend to avoid, but I won't go there.

Anyhow, I arrived on Saturday to join the ship and got a call from my buddy Jason, telling me that the Chili Cook-Off was going on in the park downtown. We made plans to meet and test the different chilis and determine which we think is best, or worst. My first chili cook-off and me without my lucky wooden chili spoon. I would survive.

Well the atmosphere was electric with a hint of cilantro. We got our hand stamped and moved through the crowd following our noses. Jason had been there earlier that day and knew the ins and outs. We arrived at the first tent and received my first taste of chili.

The first chili we sampled was actually one of the best ones we tasted. The provided sour cream, shredded cheese, and the best part was a piece of cornbread. Now before I go any further, the chili was about 1 or 2 spoonfuls, the cornbread was the size of a cube of sugar. I found out why you get such tiny portions later after our 4th or 5th tent. Those little spoonfuls add up quickly, thankfully I was not adorning my chili with the cheese and sour cream, but it does accumulate quite fast.

Now most of them tasted about the same. A few of them had a nice smoky flavor, indicating the inclusion of andouille or a similar smoked meat. A few of the booths were REALLY aggressive and, funny enough, these tended to be the lesser chilis, over-compensating for an inferior product. There were actually a few that were AWFUL.

Some of the highlights were the Fire Department that included corn fritters with theirs. Since I am on a low-carb diet, one of these, along with the aformentioned cornbread, and hidden carbs in the chili had me at my limit for the day. There were great corn fritters containing bits of corn and jalapeña peppers. Very tasty, and helped out the fact their chili was only marginal at best. Sorry guys, I love and admire firemen, but the chili was just OK. While we're talking about good causes, I nearly failed to mention the Chili Cook-Off was sponsored by the American Cancer Society. What a great organization, it always feels good to help them out.

I will have to say that the two worst chilis of the day were those containing odd meats like buffalo, etc. The buffalo chili was horrible. Now, I can't imagine buffalo actually tasting like this and people around the country eating it and telling everyone how great it is. "Oooh, buffalo is sooooo good, and low in fat, and this, and that, and blah, blah, blah," you can hear them gushing. This chili actually tasted spoiled or like it contained some alien organ meats of some sort. It went straight in the trash.

Now for the mmost part the contenders were traditional chili types, not one of those snooty Texas cook-offs where everybody is braggin', "they ain't no beans in my chili, true chili don't contain no beans, that's the way we cook it in Texas, while we use our double-negatives and such." They're like that about their barbecue too, oh they brag about it with their tough-ass brisket and "no sauce" policy. Don't get me started. Anyway, I like beans in my chili, they add so much to the dish, in my humble opinion. Of course you pay for it later.

To sum this post up, my buddy Jason and I had a great Chili Cook-Off. I managed to not blow the diet and have a good time. There were some good chilis, some bad chilis, and one REALLY bad chili. The moral of this story is... no one makes chili better than my own. If you'd like my recipe, CLICK HERE!

RouxBDoo

It's been a long Winter

2010-02-27T10:32:00.005-05:00

Well, I guess a lot of you are wondering where I have been. A couple of things, my computer was in the shop, I have been snow bound a couple of times, and I really haven't done or had anything good or fun to write about. I have an upcoming post about Wintzell's Restaurant, but am waiting on the pictures.

Some good news, Top New Orleans Chef John Besh beat Mario Batali, Thursday night, on Iron Chef America. While I respect Mario Batali and his impressive knowledge about Italian food and others, it was nice to see our boy win one. He should have been an Iron Chef, but Michael Symon was picked by the judges. OK, I'm sorry, Symon is good but John Besh whomped him. Oh well, what'ya you gonna do.

Crawfish season is on and I am looking for some in Mobile. I will alert you when I have found some, in the mean time, go out and find your own mudbugs, berl'em up and have yo' self a time.

RouxBDoo

The Saints Go Marching In!

2010-02-13T00:18:00.005-05:00

Well, I would be remiss if I didn't mention the incredible outcome of the SuperBowl. The Saints really surprised the Colts, and Peyton Manning, as the sailed to victory. OK, everyone knows the details, I just wanted to say way to go, wish I'd been in New Orleans for the game night and parades. Comments were made that the parade was better than alot of Mardi Gras Parades, which are still going on by the way. For a list of parades CLICK HERE.

Here is one of my favorite pictures and moments of the after game hooplah. A man and his boy. Quarterback Drew Brees son Baylen.

RouxBDoo

Southern Fish and Oyster

2010-02-01T21:18:00.016-05:00

When in Mobile Alabama, you might find yourself in need of some fish or oysters. If you're like me, you take yourself down next to the cruise terminal and pay a visit to the Atkins who own Mobile's old venerable Southern Fish and Oyster. Now I was speaking rather tongue in cheek, because they have all sorts of things at SF&O. If they don't have it Mr. Ralph Atkins, my newest, bestest, buddy in Mobile, can get it for you.

I went by to see about buying seafood to make a gumbo on the ship for my fellow staff members. Here you can see some lovely whole shrimp, as well as some sort of fish, (which I have forgotten the name) all fresh and tasty looking. I noticed there was very little if any fish smell, indicating the level of freshness that is important to home, and professional, chefs.

This is Ralph in the office he occupies, and has been occupied by some sort of Atkins family member for over half a century. This business was started by Ralph's Father, Uncle, and later his Grandfather, by buying a couple of small skiffs and nets around 1942. Eventually they bought the building where they are now located, and have been wholesaling and retailing seafood there ever since. I was given a reprint of a magazine article from Southern Fisherman, the November 1952 issue. This details the history of the business and how Ralph Sr. and William started from nearly nothing to a very successful enterprise.

Also manning the office with his dad is Tripp Atkins. What a nice guy he is. I was introduced to Tripp by my friend Tammy, the "Crew Gate Mama". I hope next week to stop by and pick up some crab meat. I recommend, if you are living in the Mobile area, buying your seafood from these guys. Their prices are competitive, if not downright cheaper, than all your grocery or mega-stores, and the quality is far superior!

Located at the foot of Eslava Street, next door to the Mobile Cruise Ship Terminal. Call them at (251) 438-2408 for all your seafood needs. They are also your supplier for Alabama Wild Shrimp. If you go down for a visit, tell them RouxBDoo sent you.

Enjoy!

Real Cajun: Rustic Home Cooking From Donald Link's Louisiana

2010-01-20T00:47:00.004-05:00

I have many books of recipes, especially of the Cajun and Creole variety. Many contain pretty much just ingredient lists with the preparation instructions. Pretty straight forward stuff. Last year I met Chef Donald Link at his third New Orleans' restaurant Butcher. Friendly and interesting we chatted for a moment about the cruise ships, the effect of the recession, and his new upcoming book.

I waited for his book "Real Cajun: Rustic Home Cooking From Donald Link's Louisiana" for a month or so and finally ordered my copy online. While I was awaiting it's delivery, I saw it in the local bookstore. I could not resist checking the book out. Let me tell you, this is one of the most in-depth cookbooks I have ever seen. Not just recipes, but life stories about a young man's growing up years in Louisiana.

I really enjoyed all the anecdotes about his grandparents and their food. His grandmothers' kitchens and how he learned to fish on all the waters around his home from his grandfather. Every food seems to illicit a different memory for the Chef. When he smells a certain smell or tastes something familiar he tells you about where it took him in his recollections. Unlike most Chefs of his stature, he really seems to be enjoying writing his first cookbook. Such detail helps the reader imagine the kitchens, backyards, bayous, and camps he visited while growing up Cajun in South Louisiana.

While he adds a few twists to some of his recipes, most all these are pure and simply Cajun, with the occasional Creole dish. He talks lovingly about his obsession and love of the hog, the porcine romance that burns within his heart. Be it his grandmother's Smothered Pork Roast, his preoccupation for boudin, or his sinful lust for pork cracklins. Unlike most cooks, he makes not excuses for sneaking in some pork fat into his wonderful meals, he practically celebrates it. It's a wonder he's not hundreds of pounds overweight, were it not for the amount of work it takes to operate 3 restaurants and a private dining room. Chef Link is a busy man.

You really need to buy this book. It has many wonderful recipes to temp you to pull out the old cast iron dutch oven and rub it down with lard. Some of my favorites include the Fried Chicken Gumbo and his Old School Jambalaya. The pages are loaded with beautiful photos which make this my FAVORITE cookbook. When in New Orleans you can visit his restaurants Herbsaint, Cochon, and my favorite, Butcher. Until then, order Chef Link's incredible book by clicking HERE.

RouxBDoo

Soul Food Tradition: Neckbones & Gravy

2010-01-14T22:14:00.007-05:00

Living in the South I have had the opportunity to eat nearly every type of food, Cajun, Low Country, Mountain, and even had my share of Soul Food. Originally created by poor black families in the American South, it consisted of the cheaper cuts of meat and vegetables that barely fit into the vegetable category.

Most of the cuts of meat required long, slow cooking periods to get the meat tender enough to eat. Some of the staples are greens of all sorts, collards, mustard, and turnip greens to mention a few. Fried chicken, sweet potatoes, and macaroni and cheese are often found in the "trendy" Soul Food restaurant menus these days.

Neckbones are about the cheapest cut of meat available, .99 per pound for the ones I cooked. They are simply the meat around the neck of the hog. The bones infuse such a wonderful collagen into the gravy, which is also thickened with flour that's dusted on the neckbones. Cook these slow and serve them with rice or grits, or even smothered cabbage like I did. I am including the recipe so you can make your own. Some grocery stores might not carry them, look for ones with some good meat still left on the after trimming.

Bon Appetit

Neckbones & Gravy

4 lbs Pork Neckbones
2 cups Flour (plain)
2 med Onions (diced)
3 ribs Celery (chopped)
1 tbs Garlic (minced)
1 tbs Creole Spice Mix
1 tsp each Salt & Pepper
4 cups Water
2 tbs Worcestershire Sauce
1/2 cup Oil
1/2 stick Margarine

Sprinkle Creole Spices on the neckbones. Dredge in 1 1/2 cup of flour. In a cast iron Dutch Oven, melt margarine and combine with corn oil. Fry neckbones on MED until brown on the outside. Remove from pot and fry onions in remaining oil. After the onions start to brown, add celery and garlic. Stir well and cook 5 mins. Sprinkle remaining 1/2 cup of flour over onion and celery mixture. Stir well and let it brown a bit with all the dregs of flavor in the pot.

Add salt, pepper, and worcestershire sauce, stir well. Add neckbones back to the pot, cover with 4 cups of water, add a little more if you need to nearly cover the bones. Leave open and bring to a boil and turn down to MED/LO for two hours stirring occaisionally. Stir, then place covered in a 225º oven for the remaining hour. Serve by spooning meat and gravy over rice or grits, accompanied with smothered cabbage and cornbread.

Enjoy!

Red Monkey Spices

2010-01-10T14:14:00.005-05:00

Months ago, I received an e-mail asking me if I would like to try some organic spices and spice mixes. It was from an oddly named Red Monkey Foods. I was intrigued, so I told them to send me some. I received a package soon containing some really incredible quality spices and I thought I'd tell you about them.

To start with, this is not a commercial, I am not being paid to do this. These are some wonderful spices to cook with and I am all about that. I received a bottle of Cayenne Pepper, Garlic Salt, Cajun Spice Rub, Mango Habanera Rub, and Pomegranate Spice Rub. To start with the Cayenne is not only fiery, but flavorful. You can actually taste the flavor rather than just the heat. My daughter loves the Garlic Salt for when she makes garlic bread. More garlic than salt makes it stand out. I've used the the Cajun Spice Rub in my Gumbos, Jambalaya, and Red Beans. It has such a depth of flavor, you can taste them all, not just salt.

I have only used the Mango Habanera Rub once, I used it in my sweet potatoes at Thanksgiving. Wow, I always give them a pinch of salt or some Creole Seasoning, but this really "kicked it up." As for the Pomegranate Spice, I haven't tried it in cooking anything yet, I have tasted it on a salad, (which is GREAT by the way) I would think this would be great rubbed on a pork loin, Cornish game hens, ribs, or whatever.

If you are striving to clean up your foods by going organic, then Red Monkey Foods have a great selection to choose from. Also, their name sounds fun and creative. Check out their site by clicking HERE and tell them RouxBDoo sent you.

RouxBDoo

A New Years Food Tradition

2009-12-31T17:58:00.006-05:00

Well, my mom always wanted me to eat black-eyed peas for New Years, but I wasn't crazy about the taste or the texture. I thought about making "Hoppin' John", which is a spicy rice and black-eyed pea dish. Here is my recipe, I sometimes like to add some andouille to this, about a half pound. BTW this is a Low Country dish from the South Carolina/Georgia coastal region, and is eaten traditionally on New Years Day for good luck. Enjoy this recipe and have a Happy New Year.

Low Country Hoppin' John

1 lb dried black-eyed peas (soaked in water overnight)
1 smoked ham hock
1 15 oz. can Rotel® Tomatoes
2 cups uncooked rice
2 medium onions
1/2 cup green bell pepper (diced)
1 cup celery (sliced)
3 large cloves garlic (halved)
1 jalapeno pepper (minced)
2 tbs worcestershire
1/2 tsp thyme
1 tsp each kosher salt & black pepper
2 tsp Creole Spice Mix
1 bay leaf
4 green onions (sliced)
8 cups distilled water
4 cups chicken stock
3 tbs butter

In a large Dutch oven or kettle, combine the drained black-eyed peas, ham bone or ham hock, and the 8 cups of distilled water. Cut one of the onions in half and add it to the pot along with the garlic and bay leaf.

Bring to a boil, reduce the heat to MED/LOW, and simmer gently until the peas are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion, and garlic.

Melt butter in your dutch oven, saute remaining diced onions, bell pepper, and celery, letting the onion until it is brown around the edges, (to help brown the butter) now add the diced jalapeño pepper. Add the smoked pork meat, spices, herbs, worcestershire, black-eyed peas, and the 4 cups of chicken stock. Cook for about 15 mins.

Add the rice and stir it in well, turn the heat up and bring to a boil for about 5 mins. Bring the heat down to MED and allow rice to cook. Stir occasionally and when rice is nearly cooked, (about 20 mins.) give it a stir, add the green onion, place the lid back on, and place in a 300º oven for about 20-25 mins. or until the rice is tender.

Happy New Year!

RouxBDoo

A Very Gumbo Christmas

2009-12-27T15:33:00.007-05:00

One of my great friends and fellow magicians Jon Gilliam, who has an incredible hypnosis show in Gatlinburg, seems to love Cajun food, and is a frequent visitor to this blog. I really appreciate Jon's support of my blog and his willingness to try my recipes. Last year he made my Shrimp Etouffé with great reults. Recently on Christmas he took my Christmas Eve Seafood Gumbo post to heart. He went out and bought all the ingredients and sent me a picture of them all beautifully displayed. Now, I'm not sure if Jon or his lovely wife Adriane does the cooking, but there's got to be something good coming.

Here is his message he left me. "Christmas seafood gumbo HERE WE COME! Thanks to my good friend, entertainment mentor and top notch Cajun chef Tim Harkleroad." Now, y'all know I'm not a chef, but you do know I love to cook. Anywhooo, Jon was home with his beautiful little family for Christmas and he sent me a picture of his gumbo after it was made.

Along with the picture you see here, he wrote, "Here is my finished product. Not as dark as I think it should have been but I did not have cast iron so maybe that was why. It was good but not even close to the fried oysters and tarter sauce we made from your recipe. They were the BEST we have ever had by a landslide!" Well, to start with their gumbo looks GREAT to me, on top of that they also loved my oyster recipe. I'm batting a thousand.

Writing this blog is sort of like cooking for people, you want them to try it and give feedback. You also hope, down deep, it is the best they have ever eaten. Thank you Jon and Adriane for your friendship and your support, I am so honored. BBTW go see Jon Dee's Hypnotized Comedy Show when you're in Gatlinburg, Tennessee.

RouxBDoo

Merry Christmas Friends

2009-12-24T17:22:00.004-05:00

It's the most wonderful time of the year. I hope all my followers and friends out there have a wonderful holiday season. I enjoy this blog as a way to communicate to my friends and others that share my passions. I am home with my family, but I know that not all can be with their loved ones. I send out a prayer of thanks and blessings to those away from home. Be it working, distance, monetary, or in the brave service of our country. God Bless us Everyone, and have a Merry Christmas.

Christmas Eve Seafood Gumbo

2009-12-18T11:24:00.007-05:00

Not having grown up in Cajun country, I never knew that seafood gumbo was a tradition in some homes on Christmas Eve. I had been reading how many grew up having this tradition and I thought it would be nice to try it on the family. So, last year I made it and everyone seemed to enjoy it, some a little too much, but that's another story. I thought I would include my seafood gumbo recipe in a post for the Christmas season. Make this as a soup course if you have a big planned Christmas dinner.

It might sound a little labor intensive, but once you get everything together and ready to go, it isn't really. The only thing is that you can't just dump it all in a pot to start with, and let it go. There is an order to the steps, but again it isn't difficult. OK, I "Photoshopped" the sprig of holly onto the bowl of gumbo in the pic. I do hope you'll give this recipe a shot.

Christmas Gumbo

1 cup oil (plus ¼ cup oil for okra)
1½ cup flour
3 cups onion (diced)
2 cups celery (diced)
1 cup green bell pepper (diced)
1 tbs garlic (minced)
4 tbs worcestershire sauce
2 bay leaves
2 sprigs thyme (or ½ tsp dried)
½ tbs kosher salt
½ tbs black pepper
½ tsp cayenne pepper
1 lbs package frozen, sliced okra (you can use fresh)
½ cup green onions (sliced thin)
¼ cup chopped parsley
2 lbs MED shrimp (shelled and de-veined, reserve the shells)
1 lbs crabmeat (use less expensive claw meat)
1 pint small oysters
1 gallon water (for stock)

Place the shrimp shells & heads, bay leaves, sprigs of thyme, along with any onion, garlic, or celery scraps, into a stockpot with the water, bring it to a boil, and then down to a simmer for 30 minutes, reducing it by a fourth. Skim and strain out the shells and scraps and set aside to keep warm. In another skillet, heat ¼ cup of oil and sauté okra until it is no longer sticky, about 20 minutes on MED. You can do this while simmering your stock.

In a MED/HI cast iron Dutch Oven, make a dark brown roux by combining the oil and flour, stirring constantly until is becomes the color of milk chocolate. When roux is done, add the onions and cook for 10 minutes. Then add the celery, green pepper, garlic, ½ of the green onions, and cook for 10 more minutes. Add all spices and worcestershire sauce. Add 2 cups of the warm shrimp stock, gradually combining it into the roux, add cooked okra, crabmeat, and remaining stock. Check your seasonings, and if OK, bring the heat up to a boil for 5 minutes, and then turn down to MED/LO and cook for 1 hour.

Add your shrimp, oysters, (with their liquid, or liquor) parsley, remaining green onions, and cook for another 15 minutes, check the seasonings, and serve with rice. You can offer hot sauce and filé powder at the table.

I like to add 1 lb sliced andouille, or smoked sausage, after the vegetables. Technically, most cajuns won't add meat to a seafood gumbo, although many tell me they do secretly. I also like to add a few gumbo crabs, broken up in there, when I add my stock. Lastly, I do like a cup or two of crushed tomatoes in MY gumbo, but I didn't want to start a fight.

RouxBDoo

Mama's Date and Nut Cake

2009-12-13T21:28:00.003-05:00

Well, my last post featured my favorite Christmas recipe of my Father, Dub Harkleroad. My Mother, Madeline always made a wonderful Date and Nut cake, which I didn't realize how good it was until I was an adult. Now I can't wait until she makes it at Christmas. Several years ago she fell and broke her arm right before Christmas so I had to make the cake, under her watchful eye. I hope you'll try it and enjoy it.

1 lb shelled English walnuts - whole or halves if possible
1 lb dates - pitted
1 cup flour
1 cup sugar
1 tsp vanilla
4 eggs - separated
1⁄2 tsp baking powder
1 pkg figs (optional)
1⁄4 lb butter or margarine - melted

Combine and sift dry ingredients over fruit and nuts and mix well by hand. Add melted butter, or margarine, and stir well. Combine the four egg yolks with vanilla and pour over the other ingredients. Beat the egg whites stiff and fold into the rest of the mixture.

Line a loaf pan with wax paper and spoon in the batter. Bake in an oven at 300º for 1 - 1 1⁄2 hours. Let cool for 20 mins and turn over onto a serving plate. It is best to leave the dates whole and the nuts in large pieces as possible. You'll notice the beauty of this cake is there is only enough cake to hold the dates and nuts together.

Enjoy this wonderful cake this Christmas

RouxBDoo

Daddy's Peanut Butter Candy

2009-12-04T21:27:00.005-05:00

Well, Christmas is quickly approaching and I wanted to pass along my favorite Christmas candy. This is my father's (W.J."Dub" Harkleroad Jr) peanut butter candy recipe. It is similar to a fudge in consistency. My dad created this when he was a teenager. I have included a picture of him around that age. He's gone now, and the responsibility of making it falls to me. I sure miss him, but this always brings a smile while I make it, thinking of him. I hope you make it and enjoy it.

Dub's Peanut Butter Candy

2 lbs light brown sugar
1 can evaporated milk (small 5 oz. can)
¼ cup milk
½ cup Karo syrup (medium green label)
1 stick butter
1 jar peanut butter (10 oz. jar)

Combine sugar, milk, evaporated milk, and Karo syrup in a large pot. Cook over MED until a thick caramel forms. Try to stir very little as it can make it grainy. When the mixture makes a solid, but soft, ball in cool water, (345º with a candy thermometer) it is ready. When the mixture is at the right stage, add ¾ of the stick of butter and remove from the heat. Stir in peanut butter until well blended and it starts to stiffen slightly. Pour into a pan or dish that has been coated by the ¼ of the butter left over. Allow to cool and set up.

RouxBDoo

Happy Thanksgiving

2009-11-26T10:34:00.002-05:00

Dear friends and followers, I want to wish you all a very happy and thankful holiday. I am thankful this year, and every year, for my family and friends. I have a job and I am also able to communicate with like minded folks like my fellow foodies out there. Have a great day, eat lots of turkey, and give thanks.

Sincerely

Tim

Easy, Creamy, Dreamy Biscuits

2009-11-19T23:22:00.003-05:00

Since the holidays are coming up, and you'll have lots of opportunities to use all kinds of breads, I thought I'd give everyone my favorite biscuit recipe. This was given to my by my late Uncle Haskell Harkleroad. Technically he was my father's cousin, but I always referred to him as my uncle. He was a great cook and these are great biscuits.

I know some of you will be making all kinds of meats around the holidays like hams, turkeys, pork roasts, etc. and these biscuits are great biscuits to serve with them. Or you can also adorn them with the traditional toppings like bacon, sausage, or country ham. These are easy and delicious tasting. Thanks Hack for this recipe.

2 cups self rising flour
1 cup of heavy cream
pinch of salt

That's it, using a fork, mix it in a bowl, turn out onto a floured surface, knead it about 10 times, roll it out about a ½ - ¾ of an inch, cut into biscuit rounds.

Place on a lightly greased cookie sheet, and bake in a pre-heated oven @ 425º until brown on top, about 12 - 15 minutes. You can dab a little butter on top before baking, or brush them with butter after they come out of the oven.

Enjoy

RouxBDoo

Turkey and Dressing Soup with Dumplins

2009-11-19T11:56:00.005-05:00

Turkey Day is fast approaching. This is my recipe for, I think, the best after-holiday turkey leftover soup. I don't usually measure out the turkey meat, I usually use most of the remaining breast meat. Around 3 lbs I would think. I use a lot because this recipe makes a lot of soup.

3 lbs turkey breast meat (roasted, shredded coarse in big chunks)
½ stick butter or margarine
1 large onion (diced)
4 ribs of celery (diced)
½ tsp garlic (minced)
8 cups water
4 cups milk
4 cups turkey or chicken stock (if using stock from your turkey be sure to skim the fat off)
1 can cream of chicken soup
1 box dressing mix (cornbread variety)
1 tbs Tony C's cajun/creole spice mix
1 tbs kosher salt
½ tbs black pepper
2 sprigs thyme
1 tsp dried sage
2 bay leaves

In a large pot on MED/HI ( I use a 7 qt. dutch oven ) melt the butter and sauté the onion and celery until softened. Add garlic, spice mix, salt, pepper, thyme, sage, and bay leaves. Let this go for about 5 minutes. Stir in the stock, after 5 minutes add the turkey. Let this cook for about 10 minutes then add the water and milk. Bring this to a boil and pour in the dressing mix and the cream of chicken soup. Bring back up to a boil for about 10 minutes, turn down to MED/LO and let cook for an hour to tenderize the turkey. Check the celery in the soup to see if it is soft before adding the dumplins with the recipe below. By the way, this soup is great by itself, but the dumplins really top it off.

Dumplin' mix

1 cup flour (self rising or use plain and add 2 tbs baking powder)
2 tbs oil ( don't use olive oil, use a light vegetable oil )
1 pinch salt & pepper
milk or water

In a bowl combine the flour, salt and pepper, oil, and enough milk or water to make a mix about the consistency of cake frosting. Turn soup down to MED/LO and drop half-spoonfuls into soup. The dumplins will puff up and float to the top of the soup. Have a great holiday, enjoy!

RouxBDoo

Thanksgiving's Coming!

2009-11-15T22:07:00.005-05:00

Here is a pumpkin soup recipe that I made recently, and I thought it was great. Be sure to use "sugar" or "pie" pumpkins when making this, as opposed to Jack O' Lantern type pumpkins. Pie pumpkins are meatier and have a darker flesh. I cut mine into quarters and baked them after brushing a little oil on the inside. I cooked them about an hour at 300º until the flesh was soft.

I then scraped the meat out of the darker orange skin. This is what you cook with, discarding the skin. About 5 or 6 cups of pumpkin are needed. Two small sugar pumpkins should do it. Drain off any moisture after you scrape the meat out of them.

I hope you enjoy this recipe. It's great for friends coming over to knock the November chill off. Slow cooking really helps infuse these flavors greatly.

Pumpkin & Andouille Soup

5 - 6 cups cooked pumpkin (2 cans canned)
1 ½ cup onion (diced)
1 cup celery (diced)
1 tbs garlic (minced)
1 tbs Tony C's Cajun & Creole Seasoning
2 cups Chicken stock (warm)
2 cups milk
1 stick butter or margarine
3 tbs flour
½ tbs each salt and black pepper
1 tbs rubbed sage
½ tsp nutmeg
⅓ lb Andouille Sausage (grated)
1 cup Half n Half
2 bay leaves

Sauté the onions, celery, garlic in half of the butter or margarine. Add sage, nutmeg, Tony C's, salt, pepper, and bay leaves. Cook until onion has softened. Add remaining butter and flour, stir until flour browns a bit. Add 2 cups of warm stock and stir well.

Add sausage and cook for 10 minutes, then add milk. Bring this to a boil for 5 minutes, and then turn down to MED. Add the pumpkin and cook for about 30 minutes. Place the pot covered in a 300º oven and cook for 2 hours.

After cooking for 2 hours, remove from the oven and, using an immersion blender, pureé the entire pot of soup. If you don't have one of these, spoon everything into your food processor or standard blender and pureé. Check your seasonings for salt and keep warm. Serve garnished with toasted pumpkin seeds. For a unique serving method, hollow out another larger pumpkin, brush the inside with oil, and bake for about 30 mins. Serve soup inside this pumpkin. Impress your friends!

Enjoy the Holidays!

RouxBDoo

Andouille Sausage in LaPlace

2009-11-09T17:36:00.010-05:00

I have been wanting to get some authentic Cajun Andouille for some time now. I am usually stuck using Richard's or Savoie's, nothing against these, they are fine products but I wanted some of the real deal. On Halloween day while visiting friends in LaPlace, I axed them to take me Andouille shopping. In case you don't know what Andouille is, it is a smoked pork sausage, which is chunkier than say... Hillshire Farms, and uses REAL smoke for their curing. It was created by Cajuns to flavor their gumbos and other dishes.

Jacob's Andouille in LaPlace is an award winning boucherie specializing in Andouille of all kinds. Of course their bread winner is pork, but as you see from their menu on the wall, they have chicken andouille as well. I bought about 3 sticks of the original to take home and a small segment off of another stick to munch on while driving to Baton Rouge, This stuff is amazing. I have yet to make a gumbo with it, but I hope to next weekend.

A very small place, all the work is going on backstage. so to speak. You go to a counter and order, or you can serve yourself to the items that are in the cooler to the left. They also make boudin, tasso, Italian sausage, smoked chickens, bacon, smoked pig's tails, and cracklin's to name a few. In addition to their patient and friendly counter service, they have a very thriving mail order business as well. I have been to their site and you can order nearly everything they make from it. The Andouille mails well because it doesn't need to be refrigerated.

If you want great andouille for your cooking, you can't beat Jacob's. Gumbo, Andouille Cheese Grits, Red Beans, Jambalaya, to name a few, are awesome with the inclusion of this wonderful smoked meat. If you'd like a great Chicken and Andouille Gumbo recipe, here you go! Enjoy and be sure to check out Jacob's if in New Orleans, (it's about 15 mins. out of town, past the airport) or go to their site and have it delivered to your doorstep.

RouxBDoo

Chicken and Andouille Gumbo

1 cup cooking oil
1 ½ cup plain ﬂour
1 lb (2 cups) smoked Andouille sausage
2 lb boned/skinned chicken thighs (Diced bite size)
2 cups onion (diced)
1 cup celery (diced)
½ cup green pepper (diced)
2 cloves garlic (minced)
2 cups crushed, canned tomatoes
¼ cup green onion (sliced thin)
¼ cup parsley (chopped)
2 tbs worcestershire sauce
1 tbs hot sauce (Tabasco or Crystal)
3 bay leaves
1 sprig fresh thyme
1 tsp black pepper
½ tsp cayenne pepper
8 cups chicken stock (hot)

In a 7 qt., cast iron Dutch Oven, heat oil on MED/HI, when hot, add ﬂour and stir continuously until the roux reaches a dark brown color. Add diced onions and cook until onion is transparent, about 5 mins. then add celery, green pepper, and garlic, and cook another 10 mins.

Add chicken, bay leaves, black pepper, cayenne pepper, thyme, worcestershire sauce, and hot sauce. Stir to combine, cook 10 mins. Whisk in 2 cups of the hot stock, add the Andouille and cook 10 mins. Now add remaining stock, tomatoes, 1⁄2 the green onion, and 1⁄2 the parsley, bring to a boil for 5 mins., then turn it down and let it cook on MED/LO for an hour or more. Serve with rice, topped with remaining parsley and chopped green onions.

Middendorf's Restaurant for great seafood.

2009-11-02T21:31:00.021-05:00

I had been hearing about this restaurant for nearly two years from my friends Beth Fury and Henry Harmison from The NOLA food forum, and on their LADay Rides Blog. " Oh you have to go to Middendorf's, it's great". "Oh yeah? What's so great about it," I would ask. "Thin catfish is their speciality", they would say. This was intriguing to say the least. I love catfish, but sometimes it can be thick and greasy because it takes longer to cook when it's a big fat filet. This thin catfish caught my attention.

OK, they do not have their catfish on a diet, they just slice them about one third of an inch thick, dust them in a light cornmeal, and deep-fry them nice and crispy for your dining pleasure. Let me say, I had a seafood platter, so as to get a sample of everything, and the catfish was not only the best thing on the plate, but it was the best catfish I have ever eaten... ever! You can't imagine how good this stuff was. I usually have lots of tartar sauce on hand, but I didn't really want to mask the flavor of this catfish delicacy.

First, a little about the restaurant itself. Started in 1934 by Louis and Josie Middendorf, the restaurant opened with Josie doing the cooking and Louis tending bar and chatting up their customers. In 1970, Middendorf's was already popular, but it became even more so after I-10 opened between Metairie and LaPlace. Then recently the restaurant was purchased from the family by husband and wife Horst and Karen Pfeifer. Knowing a good thing, they haven't changed the recipes or the specialities from the ones that made the place famous. Horst and I are pictured above.

They had a nice gumbo, maybe a little heavy on the worcestershire sauce, but still was nice. The also had crab fingers, (shelled blue crab claws) served with an odd parsley sauce of some sort. The shrimp remoulade looked great as well as the shrimp Po-Boy that Henry ordered. I had some shrimp on my platter and they were very lightly breaded and flavorful. The shrimp and the oysters rounded out the platter very nicely. Nothing could stand up to the catfish though, it was the belle of the ball.

Beth's husband Darryll had the fried oysters, which I got a couple of those on my seafood platter as well, and they were great. Honestly everything I got was great with the exception of the stuffed crab. I am sad to say was very dry and tasteless. Might have gotten a bad one, I am told they are normally quite tasty. If you use too much filler in crab cakes, or deviled crab, it can ruin it. No worry, the rest of the platter more than made up for this unfortunate crustacean.

They make their own ice creams and had several flavors on hand including the standard chocolate, vanilla and the best strawberry I ever tasted, and I don't usually like strawberry ice cream. I actually chose the peach, it was alright but I should've had the strawberry. All in all the homemade ice cream was excellent.

Henry, Nan, Barbara, Beth and Darryl were great company, and Beth is a great trip planner. I hadn't seen Barbara in over a year, and it was great meeting Nan, such a sweetie, and Darryl for the first time. We all went to Berry Town Market in Ponchatoulas. It was great. We also did some antiquing, wading deep into the Manchac swamp, and bought some andouille at Jacobs in LaPlace. What a day. Again, Beth and Henry, thank you so much for a great Halloween afternoon and letting me get to know a little more about Louisiana than just New Orleans. Be sure to get out to Middendorf's when visiting the area.

RouxBDoo

Boiled Peanuts

2009-11-02T10:34:00.006-05:00

I love boiled peanuts, I always have, since I was introduced to them in Savannah Georgia as a child. It was my Dad that started me on what he called "boilt' beanuts." Here is a picture of some I got at a place called Berry Town Produce in Ponchatoulas, LA. I have never seen peanuts this big in my life, and they made the best boiled peanuts I've ever eaten. The nut inside was enormous!

If you can't get any of the ones pictured above, or don't want to bother boiling your own, try Peanut Patch brand boiled peanuts. They are really good and very inexpensive, being available at WalMart among other places, like your local grocery store. These are surprisingly tasty, well of course they are, considering they're made in South Caroline you know they would be. I love that as you drive through SC you will see about every convenience store or gas station selling boiled peanuts.

If you want to make a go of it, I also have a recipe for you...

4-5 lbs green, raw peanuts
6-8 qts puriﬁed or distilled water
1 1/2 cup kosher salt

In a large stock pot, bring the water to a boil, add salt, peanuts and boil for 6 to 7 hours, or until the peanuts are done. The only way to tell is to taste them. The consistency of the peanuts should be that of a cooked bean, just this side of mushy. The freshness of the peanuts to begin will help determine if they’re done or not. You can add garlic powder, creole seasoning mix, or just some cayenne pepper to the mix for a taste variation. Be sure to use kosher salt to keep your peanuts looking fresh. Iodized salt will turn the peanuts black. You might have to add water as they cook.

Try boiled peanuts sometime, it is an acquired taste, but you might love them.

RouxBDoo

Saucy Q Barbecue in Mobile, AL

2009-10-22T13:06:00.009-04:00

I first heard about this barbecue restaurant in Mobile from my cab driver one day, and decided to find it and give it a try. We had enjoyed some of the other Mobile eateries we'd found so far, and we had a hankerin' for some ribs.

My pal Evan Hanna and I took a quick ride over to 1111 Government St. to Saucy Q Barbecue, which is located in what looks like it had been an old Western Steer chain restaurant. The placement of their smoker in the front of the restaurant gave me a reassurance that this might be worth the trip.

Upon entering the foyer I got another great whiff of wood smoke and pork. After scanning the MENU I elected to get an order or rib tips and "knuckles." The tips come from the bottom end of the ribs, I don't want to venture a guess where the "knuckles" come from. Although I do not like really "wet" barbecue, (I prefer applying any extra sauce by myself), the sauce was excellent and the ribs were tender and flavorful.

I also got a pork sandwich that was more ground than pulled. It had a tasty slaw on it and came with the sauce on the side. The meat was flavorful and smoky and was laid on generously. I was impressed.

My buddy Evan got a full rack of spare ribs, about a dozen big and meaty. The were also served with the sauce on the side. The meat came off pretty clean, and could have been a little more tender, but all in all were tasty and smoky. I will have them next time.

The sides were all excellent. Between Evan and myself we had the macaroni and cheese, collard greens, french fries and cornbread muffins. All tasted scratch made, (the collards were awesome) and all were done very well.

I met the owner Elbert Wingfield, and I told him our thoughts on the food, how we really enjoyed it. He was a very friendly man, you could tell he likes people. He is a barbecue aficionado, who evidently knows his craft. Most barbecue joints disappoint me with their sauce, some use an institutional sauce, but this was sweet like I like it, smoky, and did what it's supposed to do.

We got a couple of pictures and bid him farewell. One thing is we forgot to was ring the bell, indicating a satisfied customer. OK, sorry we forgot, but we had a great lunch, nice atmosphere, and a friendly and attentive staff. When hungry in Mobile, head on over the Saucy Q's Barbecue Restaurant for a great meal, and tell them RouxBDoo sent you!.

Check out these Jack-O'-Lanterns

2009-10-08T01:01:00.008-04:00

American sculptor Ray Villafane has some of the most incredible pumpkin sculptures I have ever seen. He has an amazing tutorial on his site to help you do the same. Now, we've all carved our share of pumpkins, but never anything on this scale. these things are tremendous works of art. If they didn't rot, they should be in a museum. What is really amazing is seeing the tutorial on his site and how simple he makes it look. Old triangle eyes and toothy grin this year most likely.

I hope you go to his site and check out his other artwork. As you all know I love Halloween and all its trappings. I will be posting more Halloween stuff on here. I will be spending Halloween in New Orleans!
I am going to House of Shock, and hopefully 13th Gate in Baton Rouge. These are two gigantic Haunted Attractions in Louisiana owned by friends and haunt associates of mine. I have never seen Dwayne's place yet, and am yet to see House of Shock's new location. It will be a great Halloween. In the mean time, enjoy these great pumpkins!

RouxBDoo Boooooooo

Cajun Food in Mobile Alabama

2009-10-01T00:56:00.010-04:00

Since my last days in New Orleans I had been longing for some good food. On my way to my new assignment, the MS Holiday, I am passing through the commercial district of Mobile Alabama. I happen to see a restaurant called "The Boiling Pot" along the way advertising PoBoys, Crawfish, and Seafood, and thought, "Hmmm, I'll have to try that next time I am in town."

Man am I ever glad I did. I tried the Fried Crawfish Tails first and the were the BEST I'VE EVER EATEN. Very tender, very flavorful, and very lightly breaded. The were huge, some of them, there on my plate. Perfectly breaded and fried.

I next tried the gumbo. It was OK, it wasn't earth shattering, I'm not sure, but it tasted like an institutional variety. For my taste, it was a little thin, but there were quite a few shrimp in it, so I'll give them extra credit for this. Either way it wasn't bad.

I was so happy to have Cajun food of any kind, especially those fried crawfish. I was surprised they didn't have Jambalaya on the menu, I'd think it would do well. I ignored a few of these little points here and there. If nothing else go there for the Fried Crawfish Tails. So if you're in Mobile Alabama, check out "The Boiling Pot" for some tasty food. Oh, here's their MENU to check out.

RouxBDoo

Do You Know What It Means To Miss New Orleans

2009-09-21T16:59:00.002-04:00

Well, I do. I have been relocated with my job to Mobile Alabama. A really nice place but it ain't NOLA! I spent my last day there last week and it rained nearly all day. I have a picture to prove it. I had beignets at Cafe Du Monde for breakfast, soft shells at Galatoire's for lunch, and I grabbed a bowl of gumbo to take back to the ship for dinner.

I will miss my friends, the shops, the restaurants, the food, and all that goes into New Orleans and makes it so unique. I am planning on spending Halloween there if I can work it out. I guess it was appropriate that it rained the last day I was there.

Farewell for now, I'll return someday.

RouxBDoo

Amy Francisco's Crawfish Etouffée

2009-09-15T14:41:00.004-04:00

Hey gang, I am posting this link over to Amy Francisco's Crawfish Etouffée recipe. This one doesn't require a roux, which takes up most of your cooking time. I will have to try this myself soon. Amy is one of our blog readers and I appreciate her offering this recipe, she must've known I love this dish. Check it out and let me know. Thanks again Amy, we appreciate it.

CLICK HERE to see this recipe.

Photo Credit: Pam Roth
© Pam Roth

Country Bob's All Purpose Sauce

2009-09-02T20:26:00.005-04:00

Country Bob's All Purpose Sauce came to my attention through an e-mail sent to my blog. Now, I love sauces and create a few of my own and I am usually very skeptical about them. They have to be pretty good to get my attention. I went to their website where all their diverse line could be ordered. In a few days I got a bottle of their signature sauce, an "All Purpose Sauce" which I can best describe as a cross between a steak sauce and a barbecue sauce.

My initial taste test consisted of a dab of sauce on a spoon. Wow, a nice dark flavorful sauce. Properly balanced with sweet, savory, and spicy flavors. It was very tasty and a nice thick consistency. Sometimes sauces might be too thin but this was ideal for basting or just pouring on meat. On to test number #2.

For my next test I had fried some country style ribs for dinner. I had my brother over to eat so I thought I could kill two birds with one sauce. I tried the sauce on the pork, again the sauce was darn near perfect. I think it's a winner, my brother Phil, who works as a cook in food service, liked it too. I look forward to trying it while grilling out.

As I looked over the website I liked the story about their origin. A quote from the website says, "In 1968 Country Bob Edson perfected the sauce of his dreams. After years of giving the sauce to friends and family he began to sell it in 1977". I love stories like this. I also like the fact they acknowledge Christ as their "CEO." In a time where businesses are terrified to make public their beliefs, Country Bob's makes me proud.

If you go to their website at COUNTRY BOB"S, you can get a coupon for a free bottle of All Purpose Sauce. They also have barbecue sauces, Season Salt spice mixes, and a gift box set with all of their products and even a recipe book. Nice people with a great line of products. Oh, by the way, for the first two people to leave a comment on this post, you will receive a free bottle of the All Purpose Sauce. You need to also e-mail me your mailing address to pass along to Country Bob's if you are in the first two.

Now, I know this is not necessairily cajun or creole, but good food is good food, and this sauce is GREAT! Check them out now!

RouxBDoo

Luncheon at Galatoire's

2009-08-31T13:56:00.016-04:00

In 1983 I was passing through New Orleans on a tour of South Louisiana. It was my first visit to the Crescent City and my pal Tommy Curtin was driving. Tommy had been here before and told me of a restaurant that had been around for nearly a century. Not only was it world famous, it was Bob Hope's favorite restaurant. Well, that sounded good to me, let's go!

The restaurant in question was Galatoire's. It was opened in 1905, by Jean Galatoire when he bought out Victor's restaurant on a VERY different Bourbon Street. It has stayed in the family for generations and won many prestigious awards over the years. Always listed in the top restaurants in New Orleans it has been consistent in its stellar service and amazing food.

On my first visit to Galatoire's I vividly remember ordering the Trout Meuniere Amandine, which was recommended by my friend Tommy. Honestly, this was the best fish I'd ever eaten. Actually it was the best meal I had ever eaten. This beautiful trout was sautéed in clarified butter, and topped with toasted almonds. How many meals can you remember 26 years later?

When I was considering going back to Galatoire's, I made up my mind I was going to have to Soft Shell Crabs, they've been my favorite food for years. My decision was made easier by watching a video of soft shells being made by Galatoire's Head Chef Brian Landry. (To view this video CLICK HERE.)

I made my way over to Bourbon street to the restaurant with its classically appointed green awning. Entering from Bourbon is like stepping into a different world. The white linen covered tables, and real waiters dressed like waiters and not like the flair-festooned, suspender-bound, "wait-persons" you see at Bennigans and the like.

I was seated and introduced to Peter, my waiter and his lovely assistant Evangelyn. She served me a personal loaf of nice crusty french bread with butter. Ice tea came and I made my choice for the soft shells with a gumbo appetizer. I asked Peter if Chef Landry was on the premises, to which he said "yes, would you like to meet him?" "I would love to," was my reply.

Soon I was shaking hands with one of New Orleans' youngest head chefs, especially in such a prestigious appointment. A friendly face let you know that meeting a customer was not a laborious chore, but an honest gesture of welcoming me to his place. We chatted for a moment about what a big fan I was of him and the restaurant, he then excused himself to get back to work. This simple, friendly encounter really made my visit special and memorable. By the way, make no mistake, my mention of his age has no bearing on his abilities, which are beyond impressive.

Peter first brought out a bowl of seafood gumbo, which was the best I've EVER had, and that's no easy task. Chock full of shrimp and lump crab meat, the base was dark and flavorful, the way it's supposed to be. After finishing the gumbo, I was served my entrée. There on the plate were two large, expertly pan fried, "busters," covered in toasted almonds and sautéed lump crab meat. I almost got teary at the sight and aroma of this heavenly crustacean.

Words can barely express my emotions from the first bite to the last of this wonderful meal. The dish was absolute perfection. My favorite food just got "kicked up a notch." Where could it go from here?

OK, maybe I am going overboard, but it was a great meal. I topped it off with coffee, and as I was finishing up Chef Landy came back to my table to ask how my meal was and bid me farewell. What other "Top Rated" restaurant does the Head Chef take this type of personal approach? Not many I'd recon. I paid my bill and made my goodbyes to Peter and Evangelyn. On the way out I grabbed a menu and a couple of recipe cards and headed back out into the garish trappings of Bourbon Street.

A wonderful day with an exquisite meal. An exceptional New Orleans experience that I will cherish. Did this meal top my first Galatoire's encounter? Not sure, but if not it's a close tie. Chef Landry, his staff, and the owners should be very proud of this crown jewel in New Orleans' lofty epicurean crown. Galatoire's is located at 209 Bourbon St., just a block off Iberville. Reservations are not required for the downstairs dining room, but dress respectably, no shorts, etc. Click HERE to see their website.

RouxBDoo

Metairie Creamy Crabby Soup

2009-08-24T22:28:00.005-04:00

When I was first staying in New Orleans overnight with business, I had a friend Doug Ferguson who lived in Metairie, a suburb of New Orleans. Doug and his sweet wife Barbara welcomed me to their beautiful home like family, and I love and cherish them dearly for their wonderful Southern Hospitality.

We would cook from time to time, and I developed this soup while there. Now, we used to add shrimp to it, but I think it is perfect as it is with just the crabmeat. I miss the evenings with the Fergusons since they moved to Texas after Katrina, here is the soup recipe though. I made it tonight and it was wonderful. It made me think of my friends, so I named it after Metairie. I know you'll love it.

BTW you can use less crab, or more soup. I like this balance. Also, you can use the less-expensive claw meat instead of the lumps for this soup. It actually works better for soups like gumbos and bisques.

Ingredients

1 lb crab meat (use cheaper claw meat)
1 cup onion (small dice)
1 tsp garlic (minced)
1 16oz can chicken stock
3 cups milk
1 cup heavy cream
½ stick butter
4 tbs flour
1 tbs Tony Chacere's
¼ tsp cayenne
¼ tsp paprika
¼ tsp nutmeg (or a pinch)
½ tsp black pepper
2 bay leaves
2 sprigs thyme

Directions

In a MED/HI stockpot melt butter, and add onions, garlic, bay leaves, thyme, and nutmeg. WHen onions are wilted, add flour, Tony C's, cayenne, black pepper, and paprika. Cook and stir until the roux starts to turn a tan color. Add stock and blend into the roux. Cook for 10 mins. and add crabmeat, milk and heavy cream. Bring to a boil and turn down to LO and cook for about 30 mins. Great with cheddar garlic biscuits. Don't add salt, there's salt in the crab, stock, Tony C's, and the butter. You might get it too salty!

RouxBDoo

Zatarain's

2009-08-22T10:46:00.006-04:00

Zatarain's has been a New Orleans' tradition since 1889. Although they have a very wide and encompassing selection of products, my favorite is their Creole Mustard. This is one of the first products introduced by Emile Zatarain in the late 1800s. It remains a big seller to this day. Now, I know they have rice mixes, seafood boils, gumbo base, Creole Spices, etc, but my favorite is still their mustard.

Anywhere you use yellow mustard, try this instead. I use it in recipes, sometimes I use it in my barbecue sauce. My favorite application for it is on a roast beef or Ferdi Po-Boy. There is nothing better than that spicy mustard complimenting my Po-Boy, and not just the meat type, shrimp, oyster, fried crawfish, all can benefit with a shot of Zatarain's Mustard.

I like mixing it with mayonnaise, (about half and half), or with Steen's Pure Cane Syrup for a nice glaze for pork loin or chicken. I learned that little tip from my friend Danno at NOLA Cuisine. Anyway you use it is fine and it's up to you! Please go over to their site and see the many great products a they offer. For their website CLICK HERE!

PS: I like their Cayenne Pepper too!

RouxBDoo

Chef Matt Murphy Recovering

2009-08-17T20:59:00.006-04:00

As we reported a few months ago, Chef Matt Murohy from the Ritz-Carlton, New Orleans, contracted a streptococcus infection that led to toxic shock syndrome and disseminated intravascular coagulation, a condition that prevents proper blood coagulation. Well after many surgeries, and treatments he is finally back on the mend. HERE is our original post.

If you go to NOLA.com you can read all about his recovery and all the efforts by his fellow chefs in New Orleans to raise money for his mounting medical bills. Matt, we are happy and relieved you are getting better, our prayers were always with you. See you soon at the Ritz-Carlton, maybe I'll pipe you a tune 'er two on my Uilleann Pipes.

How to Make a Roux

2009-08-17T20:35:00.007-04:00

As Justin Wilson used to say, "firs' ya gotta make a roux, you know dat!" If you don't "know dat" you should realize to make a proper gumbo, sauce piquant, etouffée, or crawfish stew, for example, you need to know how to make a Roux. Pronounced "roo," it is the result of cooking nearly equal amounts of oil and flour together until it is nice and brown. Different shades of brown are achieved by different cooking times and temperatures. The longer the cooking time, the darker the color and flavor, and the less thickening quality it has. Usually cooked in a cast iron pot or skillet, oil can be substituted with lard, shortening, or animal fat. Most of the old Cajuns insisted on using lard.

Although both descended from French kitchens, Cajun rouxs are usually darker in color, and are used more for flavor than as a thickening agent. Creole rouxs are used more to thicken and tend to be lighter in color, like a béchamel sauce. They often use butter instead of oil for a more savory flavor.

For most recipes, I will use a dark roux. Somewhere between the color of milk chocolate and dark chocolate. This takes some time. Etouffées, for instance, use a lighter roux, but this varies from dish to dish.

For a standard roux, we will use 1 cup of vegetable oil and 1½ cup of flour and a cast iron skillet or dutch oven. If you make it in a skillet you'll probably need to transfer it to another, larger vessel after making it. Heat the oil in the skillet on MED, whisk in flour to avoid any lumps. After smoothing out all the lumps, I use a heat-proof, silicon, flat-end spatula to stir the roux, you want to make sure it doesn't stick to the bottom of the pot, and this silicon spatula gets in all those little corners. Most cooks prefer using a wooden spoon.

Don't go off and leave it. With the spatula, completely brush/scrape the roux off the bottom and sides, wait a few seconds, letting it brown a bit, and then repeat. Keep it moving, don't let it burn. If black specks appear, throw it out and start again. Keep stirring until it is the desired color you need, take it off the stove eye, and continue with your recipe.

Roux can get to upwards of 500º and can burn you badly. Chef Paul Prudhomme calls it Cajun Napalm. Be careful and don't burn it, or yourself. Do a few trial runs before you plan a big dish. If you are making it to put in a recipe later, transfer it to a heat-resistant container, as it will continue cooking if you leave it in the skillet. It is best to make it in the pot or skillet you will be using for the particular dish. Most recipes will require you to sauté the *"Holy Trinity" in the roux. If so, put the onions in first, to wilt them for a few minutes, then add the remaining celery and green peppers. This picture shows a roux after the onions have been added.

Adding the "Trinity" will stop the cooking process, so make sure you have it where you want it (color-wise) before adding the onions. Oh, the roux will actually turn a darker reddish color after adding the onions, this is from the caramelization of the sugar in the onions. The smell is almost irresistible at this moment. If you wanna cook cajun food, you gotta make a roux.

* The Holy Trinity is diced onions, celery, and green bell pepper.

Have Fun!

RouxBDoo

The Dry Dock Cafe

2009-08-17T20:18:00.006-04:00

Well, I've been through dry dock before, but that usually pertained to a refurbishment of a cruise ship. The Dry Dock Cafe is a great meeting place and restaurant across the river from New Orleans downtown in an area called Algiers. My friend Mangesh Desai, an Indian magician from the ship, and I took the ferry over to Algiers Point to meet two other magician friends, Trini Montes, Trini's darlin' wife Amy, and card magic legend Jon Racherbaumer.

I first met Trini and Jon years ago when I first started coming to New Orleans, then Trini, an excellent magician on his own, came on the cruise and we got together later to do some magic. Jon is a prolific author, writer, and performer. I always feel humbled when I get to see Jon. He is as friendly as can be and will absolutely blow you away with mind-blowing card magic, especially for magicians.

I had been to The Dry Dock Cafe before with my magician friend Joe Harrison, it must be popular with magicians for some reason. Just right off the ferry platform on the corner of Bouny & Delaronde, The Dry Dock Cafe is serving a great menu from seafood to cajun and creole specialities. I had the seafood gumbo and a fried shrimp and oyster platter for my meal and they were both great.

The gumbo, was brown and thick with great crabmeat and other seafood. The flavor was some of the best I've had in town. Believe it or not, it is hard to find good gumbo in New Orleans, since so many restaurants (rumored to be over 50) are using an institutional gumbo made by hundreds of gallons, and passed off as made in-house. This is a welcome change to have this great bowl of gumbo with it's little gumbo crab reaching over the edge of the bowl.

The fried shrimp and oysters were really fresh tasting and fried perfectly. The slaw and hushpuppies were great, and the fries, although I ate only a couple, were good enough. The meal was capped off by some nicely brewed ice tea. All in all a great meal.

Getting together with my magician buddies was a special day and the food was equally magical. I recommend The Dry Dock Cafe for their food and pleasant atmosphere. You can get there from downtown by heading down to the end of Canal Street, crossing the tracks there at the World Trade Center to the Spanish Plaza, and then walking up the ramp to the ferry. The best part is... it's FREE! Check it out when in New Orleans, you can even take your car over on the ferry.

RouxBDoo

The Praline Connection

2009-08-03T19:27:00.011-04:00

I rarely, if ever travel past Esplanade, on into the Faubourg Marigny section of New Orleans, although I should more often. Well I climbed on the Riverfront Streetcar and rode to the end of the line which left me off at the end of the French Quarter on Esplanade. My reason for the trip was to try out a restaurant I had read about in a magazine ad from Louisiana Cookin' Magazine.

The Praline Connection is a restaurant, that started as a confectionery, by business partners making pralines. Cecil Kaigler and Curtis Moore opened their first location on Frenchman Street in 1990 and, according to them, the rest has been culinary history.

I arrived about 1:30, just after the lunch rush and was immediately seated. My waitress was a lovely lady named Toya. I considered ordering appetizers since I wanted to try some of their standard dishes. I then noticed the Taste of Soul platter which came with chicken, ribs, catfish, gumbo, jambalaya, collards, cornbread, red beans and rice, finishing off with bread pudding for dessert. Daaayaaamn!

I know, it sounds like a lot but... IT IS!!! It's friggin massive, I had to take MORE than half of it back with me. As you can see in the picture, I got nice cup of gumbo, which tasted great, but I will say, was kind of sparse ingredient-wise, but it was really tasty, so I'll give it a thumbs up anyway!

Then they brought my entrée or entrée group. Everything was hot, fresh, and delicious. The chicken was really good, nice crispy outside and cooked perfectly. The catfish was light and mild tasting, (I hate stinky fish). The ribs were baked nicely with a standard barbecue sauce. Not the way I normally like ribs, but very flavorful anyway. Most people prefer more sauce than I do, and would love these.

The red beans were creamy, and the jambalaya was spicy and moist like I like it. I have to say I really loved the collard greens. They were just like I remember eating them while growing up. I had a piece of cornbread with the meal and for dessert had a warm serving of bread pudding with a praline sauce. The sauce had a slight "bourbony" flavor and really rounded out the bread pudding.

The service was excellent, Toya was a great waitress and was helpful in her food suggestions. I will say I was disappointed the ice tea was a mix or from a can or something. It had that artificial taste that comes with the preservative. Fresh brewed tea is not that hard to manage. If you were raised in the South you expect fresh brewed tea, but this is one of my few criticisms.

A traditional restaurant with great food and reasonable prices. The Taste of Soul platter was just under $20, and can easily feed two people. I found all the menu items very affordable. I am going back soon to try their Etouffée and other items like Gumbo ZHerbes. I highly recommend this place if you are visiting New Orleans or showing friends or tourists around the French Quarter. It's about two blocks off Esplanade, an easy walk from the Streetcar station. Enjoy!

RouxBDoo

Jezebel Sauce

2009-08-03T13:03:00.008-04:00

If you've never had this wonder sauce, you need to try it out. I had read about if for a few years and had even seen it referred to on television before I decided to make a batch. What is it? Jezebel sauce is sweet, spicy, and savory all at once. It puts you in the mind of a honey mustard on steroids.

It contains a varied bunch of ingredients that don't normally share the flavor platform. It is best when served at a party by placing a block of cream cheese on a platter and pouring a couple of cups of Jezebel sauce over it. You guests can then scoop the mixture with crackers. The cream cheese tempers the feistiness of the Jezebel nicely. I have also seen recipes using the sauce with pork or chicken.

It is quite easy to put together, and I keep it refrigerated between servings. This is my version of the recipe, I was torn between apricot or pineapple preserves for the second ingredient, some recipes call for either. I found that Walmart actually carries an apricot/pineapple preserve mixture that worked wonderfully. I hope you enjoy making and eating this sauce, it is great for parties and adding a little zest to baked chicken, pork loin, or something similar. Give it a try and let me know what you think.

12 oz apple jelly
12 oz pineapple/apricot preserves
½ cup horseradish
3 tbsp dry mustard
1 tbsp coarse ground black pepper
½ tsp cayenne pepper
1 tsp Tony Chacere's Creole Seasoning

Mix the jelly and preserves in a bowl, stir in horseradish and blend thoroughly. Mix the dry mustard, black and cayenne peppers, and creole seasoning in a bag or bowl, dump it into the jelly mix, and whisk it together well. Refrigerator until ready to use. CLICK HERE to download the recipe.

RouxBDoo

You have to see this...

2009-07-27T02:13:00.003-04:00

One of my fellow Cajun and Creole bloggers, Gaston from Mandeville LA, posted this recipe for a Bacon Wrapped Pork Loaf with a Boudin Stuffing Monstrosity, and you have to see this thing. High Cholesterol? Steer clear!

Click Here! to see the BBQ Bacon Bomb Explosion Dun by a Coon Ass!!! complete with recipe and video. Mercy!

RouxBDoo

August Recipe of the Month: Cajun Pork Roast

2009-07-27T00:50:00.009-04:00

This pork roast recipe is wonderful. I cook this roast in a roux-based braising liquid. The roast I use is a 4 lb. sirloin roast. I sometimes use a 6 - 7 lb. shoulder or butt roast but the smaller size was all I needed. This is a great roast for Po-Boys as it just falls apart. You can also substitute a beef chuck roast if you prefer it. This makes a nice gravy and is great with rice. I hope you enjoy it, here's the recipe.

Pork Roast with Brown Roux Gravy

½ cup oil
½ cups plain ﬂour
2 lg onions (sliced)
5 ribs celery (¼ in. sliced)
1 bulb garlic (whole head peeled & diced)
4 - 5 lb sirloin pork roast
1 tbs black pepper
1 tbs salt
1 tsp cayenne pepper
2 sprigs thyme (fresh
1 tbs parsley (chopped)
3 bay leaves
2 tbs worcestershire
6 cups water (hot)

Preheat oven to 250º. Rub roast with half the salt and pepper. In a 7 to 8 qt. Dutch Oven, or similar kettle, heat oil on MED. When hot, add ﬂour and stir continuously until the roux reaches a dark brown color. Add onions, garlic, and celery, cook 5 mins., stir in the cayenne, the remaining salt and pepper, worcestershire, and cook 5 more mins. stirring continuously.

Add half the water, whisk it into the roux, and bring it up to a boil. Carefully lower the pork roast (fat side up) into the roux mixture. Add the thyme and bay leaves. Add enough water to reach just halfway up the roast. Bring back up to a boil for 5 mins. and turn down to MED. for a while with the lid on.

After cooking for 15 mins. on MED, turn down to LO for 2 hours. After two hours, spoon some of the braising liquid onto the roast, cover it, and place it onto middle rack of your 250º oven. Leave roast in oven for at least 2 more hours, I let mine go for a combined 5 hours in all. After turning the oven off, let relax for about another half hour. You can baste it if you like.

Using a giant spoon or spatula, lift roast out of the pot and rest it on a plate. Skim the grease off the top of the roux gravy and serve over the pork roast. Best served with rice or on a sandwich.

RouxBDoo

Lee's Inlet Kitchen

2009-07-21T20:27:00.008-04:00

I know this blog is normally about food from New Orleans and South Louisiana, but I love seafood and recently I walked down "Memory Lane" for an unbelievable seafood dinner. Growing up, every year I went to Myrtle Beach South Carolina with my family. We always had a wonderful meal in the nearby community of Murrel's Inlet, specifically at one of the Inlet's most prolific, and oldest restaurant, Lee's Inlet Kitchen.

Established in 1948, the restaurant was opened by Eford and Pearl Lee of Cool Springs South Carolina. The restaurant grew in popularity, being located in a favorite seafood destination for many Grand Strand vacation goers. Absolutely fresh local shrimp, flounder, oysters, and scallops, to name a few, made up their returning customer's favorite menu items.

Their Lowcountry-Murrells Inlet style seafood is lightly breaded for frying, or broiled to perfection, and always consistent. So many times you have a great meal at a restaurant and the next time you return it is totally different. That's why I always loved going back to Lee's Kitchen.

Years passed before I returned to Lee's Kitchen. We had kids of our own now and I guess it just was too much trouble to drive all the way down to Murrel's Inlet. Whatever the reason, it had been way too long since I had eaten at my favorite seafood restaurant.

We planned to get there a little early to avoid the long lines. My family and I entered and were seated almost immediately. The air was fragrant with the all-too-familiar smells that I remember so fondly. The place hadn't really changed in all the years since. Oh, it was a little fancier in terms of decor, otherwise the place was pretty much the same.

My daughter asked about the She Crab Soup, which she was promptly brought a sample of some of the best soup ever. Smooth and creamy with fresh lump crabmeat, this was so luxurious it's sinful.

We all pretty much ordered different, fried seafood dishes and waited while I prattled on and on to the kids about how Lee's hadn't changed since I was a kid. Our food soon came and honestly it was some of the best shrimp, oysters, and scallops we had eaten. The scallops were sweet and tender, the shrimp barely dusted and expertly fried, and the oysters were crunchy and plump. All served with some of the best tartar sauce ever made. In a word... wonderful.

I highly recommend Lee's Inlet Kitchen for when you visit Myrtle Beach and advise you to take the time to drive down to Murrel's Inlet and experience Lee's, as well as some of the other great old restaurants there like Nance's Crab Bar or Oliver's Lodge. Be sure to post a comment to let me know about your visit and the food you had. I'm sure it will be memorable.

Photo by Todd Evans

RouxBDoo

Kitchen Witch Cook Books

2009-07-20T18:24:00.004-04:00

While walking in the French Quarter last week, I came upon a curious little book shop that seemed very inviting called the Kitchen Witch. Specializing in cookbooks was what drew me inside where I met the owner Philipe LaMancusa.

Very friendly, with a pair of very cool glasses, Philipe helped me in searching for a few titles among the biggest collection of Cajun and Creole cookbooks I have found anywhere. As a matter of fact the quantity of all-around Southern cookbooks was quite impressive.

We talked about cookbooks, publishing, and his dealings with New Orleans building codes and those that enforce them. He also gave me some great advice about cookbook marketing and where to track down some great fried chicken using Austin Leslie's famous techniques.

There are so many great cookbooks, including out of print books, and specialty marketed volumes of recipes. In addition to books they also carry collector's LPs. Racks of old vinyl records contain many treasures to the right buyer.

If you are looking for specific Lousiana cookbooks, or any cookbook for that matter, contact these nice folks. Philipe LaMancusa and his lovely partner Debbie Lindsey operate the Kitchen Witch at 631 Toulouse Street, just off Royale St. in the French Quarter, and can be e-mailed at Kwitchen1@aol.com

RouxBDoo

Mother's Restaurant for Breakfast

2009-07-20T17:42:00.009-04:00

Long a New Orleans institution, I had eaten lunch at Mother's Restaurant when I managed to beat the long lines and crowds, but I had never eaten breakfast there. I was advised by my good friend, and fellow New Orleans foodie, Tim McCormack to go there and try the morning fare.

My buddy Tim was working on the Carnival cruise ship that was moored in New Orleans during Katrina. He spent a lot of time downtown and in the French Quarter, and got to know some of the best places to go, along with many of the local downtown merchants themselves.

Back to Mother's, I walked in with no long line to contend with. Ordered at the counter, and found a table in the back dining room. The restaurant was nearly full and the back room was pleasant and a bit cooler than the rest of the building.

I ordered a biscuit with debris gravy and an order of Mother's "World's Best Baked Ham." The pleasant waitress brought my meal to me and there was a big, pretty, "cat-head" biscuit piled high with the shredded beef debris gravy.

The side dish of smoked had a hefty portion of, honestly some of the best ham I have eaten. Nice big, thick chunks of ham, so tender you could actually cut it with one of those dull, non-serated, restaurant knives.

The beef debris was generous and was tasty on that biscuit, especially when I added a bit of ham to make an improvised "Ferdi Special" biscuit. The "au jus" from the debris made the biscuit nice and moist. (The "Ferdi Special" is a ham and debris roast beef Po-Boy that Mother's made famous.)

On the way out I met Joe Amato, the owner of Mother's and found him to be friendly and welcoming. He is the man that makes the hams and beef roasts everyday. Recently on "Man -vs- Food" Joe revealed his secret glaze for the ham. Very inventive indeed. He's quite a familiar character in New Orleans.

So, when in New Orleans, be sure to get by and try Mother's for breakfast. They have eggs, grits, waffles, and all the other items I have mentioned here, to name just a few. Lunch starts at 11:00 am. It's located on the corner of Poydras and Tchoupitoulas, just look for the sign that says "World's Best Baked Ham", and say Hello to Joe for me!

July Recipe of the Month: Cajun Brown Shrimp Stew

2009-07-14T11:48:00.005-04:00

I made this wonderful shrimp dish yesterday and LOVED it. I recommend you do too! Here is the recipe. It's the Recipe-of-the-Month.

Cajun Brown Shrimp Stew

2 lbs med shrimp (cleaned/deveined)
2 cups onion
1 cup celery
4 - 6 green onions (sliced thin)
½ cup oil
1 cup plain flour
2 tbs butter
1 tbs salt
½ tbs black pepper
½ tsp cayenne
2 tbs worcestershire
2 tbs garlic (minced
1 spring thyme
2 bay leafs
3 cups shrimp stock

Make a dark roux with the flour and oil on MED, add onions cook for 5 mins., add celery, green onions, garlic, and everything but the stock, butter, and shrimp. Cook for 10 mins. stirring making sure it doesn't stick. Add one cup of stock, blend well. Add other 2 cups of stock then the shrimp. You add the shrimp after adding the stock, when the mixture is cooler, This way the shrimp wont harden up. Let cook and reduce for about an hour.

Serve over rice with garlic bread.

RouxBDoo

Café Du Monde, Classic New Orleans

2009-07-14T00:48:00.005-04:00

I got to thinking last week, as I sipped my Cafe Au Lait, and dusted the powdered sugar off my moustache, that I had never done a post about Café Du Monde. A trip to New Orleans, especially for the first-timer, is not complete without a trip to this wonderful little cafe. Its green and white striped awnings seem to call you off the street to rest your weary feet and have a wonderful confection that is exclusive to New Orleans in its origin.

The Original Café Du Monde was established in 1862 in the New Orleans French Market. Their menu has not changed much since then. The very simple fare consists of Beignets, a square donut-like fried dough goodie, covered by a mound of powdered sugar. The aforementioned Café Au Lait, which is a mug of dark coffee with a touch of roasted chicory. This is normally mixed half and half with hot milk. That's about it menu-wise.

Whenever I get to New Orleans and the Café is calling me, I usually jump the Riverfront streetcar and ride down to about Dumaine. I get off and walk around to be greeted by the smell of those beignets frying in the hot oil. Get there early enough and you'll usually never have a problem being seated. The beignets come 3 to a plate, piled high with confectioner's sugar. OK, don't ask for Splenda with your beignets, you usually go there once a trip, live it up.

The Café Au Lait is just so rich and decadent, you might stay for another cup. The second can be decaf. Although the service has changed a bit in the years, you can still get fixed up and out within 30 - 45 minutes. I recommend though, you relax, read the Times-Picayune, and plan your day in New Orleans. This is a great way to start it out though. A bit of history in the French Market. By the way, don't worry about spilling powdered sugar on your shirt, you'll see many a "dusted" warrier around the French Quarter from eating at the Café of even having "Sugar Wars" for which Du Monde is famous.

RouxBDoo

Court of Two Sisters

2009-07-06T19:25:00.008-04:00

I recently made it over to the Court of Two Sisters Restaurant for their much acclaimed Jazz Brunch. For starters, what a wonderful place, whether you eat in the courtyard or choose to remain inside (where it's air-conditioned) you cannot go wrong. The wait service is extremely friendly as well as informative. My waiter, Paul Tarto (below), led me over to the buffet and showed me every item and described them as if he was describing any menu item. He was very patient and very attentive.

As I am not a huge salad fan, I can only tell you about a few of the cold items. The Crawfish Pasta was really good and fresh, both the Sweet Potato Salad with diced Andouille, and the Curried Chicken Salad were unique and tasty, as was the Country Paté. There were cold shrimp and crawfish on the cold bar too. If they're not in season, I'd avoid the crawfish. They won't make you sick, but they are not at their peak.

On the hot bar you see the carving station with turkey and roast beef. Right next to that was their famous Turtle Soup, accompanied with a bit of sherry vinegar. The main bar had many traditional Creole and Cajun dishes. Cajun Jambalaya, Shrimp Etouffée, Catfish Roulades stuffed with a Crabmeat Stuffing and topped with a Creole Mustard Creamé Sauce, (my favorite), Duck l'Orange, and Crawfish Marian just to name a few.

Candied yams, very luxurious mashed potatoes, Oysters Bienville, Grillades and Grits, and several breakfast items round out the hot selections among others. You can order omelets, I didn't, but they were recommended, their Shrimp and Crabmeat Omelet (pictured above) is a favorite. Now then... on to the desserts.

Desserts included Bread Pudding with a Bourbon Sauce, Bananas Foster, Ice Cream with Praline sauce, and many assorted cakes, pies, and confections. I really enjoyed this buffet, it really beats Harrah's by a long shot in my humble opinion. The price is $28.00 and includes your tea or coffee.

I recommend it if for nothing else but enjoying the ambience. The food is good, the old place is wonderful, and legend has it you might meet up with the ghosts of Emma and Bertha Camors, the two sisters. The restaurant has been featured on many Haunted Location television shows. The Jazz Brunch is served everyday.

RouxBDoo
Photos by Sara Essex

Rustic Gumbo • Dish of the Month - June

2009-06-09T14:53:00.011-04:00

Rustic Chicken and Andouille Gumbo.

I call this a "rustic" gumbo because it is made in the old style of using whole pieces of chicken, bones, skin, and all. The chicken is fried in the traditional way after being dusted with flour. The rest is pretty much the same. Of course you do have to watch out for bones, but the flavor this chicken imparts to the dish is great.

I made a really dark brown roux for this as well, it took a while. As you can see in the picture the gumbo is thick and luxurious. I normally serve it with rice. I really recommend you get a cast iron Dutch Oven, this recipe made just under 7 qts., plus cast iron cooks so well. I use a Lodge Dutch Oven.

I am posting the recipe HERE. This is my own recipe, but I was inspired by Chef Donald Link from his new book "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana" He had a recipe he calls Fried Chicken and Andouille Gumbo. I add a few things he doesn't and vice versa. You should try this recipe, it is awesome. This gumbo is the Dish of the Month for June.

RouxBDoo

Chefs and Restaurant Friends to aid Chef Matthew Murphy

2009-06-06T11:11:00.004-04:00

Chef Matthew Murphy, the executive Chef of the Ritz Carlton Hotel in New Orleans, had a bad fall on May 19. The next day, after continued complications and swelling, he went to the emergency room and from there was taken directly into surgery. He was diagnosed as having a group-A Streptococcus infection, toxic shock syndrome, and disseminated intravascular-coagulation. In other words he was a very sick man. He was given a 25% chance of surviving.

Now, as of June 2nd his wife Alicia reported he is breathing on his own, and on the 4th that he was talking. The couple have quadruplets and are expecting another child. The financial burden is tremendous, but some help is on its way. On June 14th between 4pm - 8pm, 45 area chefs, including Paul Prudhomme, John Besh, Donald Link, and Tory McPhail, among others, will convene at the Ritz Carlton for a fund raiser to help Matthew toward his medical bills. The price is $65.00 and reservations may be made by calling 504-670-2828. For more progress about Matthew go HERE. Our prayers are with him and his family.

Crab Cakes Extraordinaire!

2009-06-02T01:04:00.006-04:00

Crab cakes are my favorites, and I thought I'd share my recipe with you, my fearless readers, and encourage you to make your own.

For Starters, I know crabmeat is expensive. I usually get the Special, it is a step under the Lump, and two under the Jumbo Lump. It works fine, yes you don't get the huge bites of crabmeat, but it tastes great. I use a cast iron skillet and a mixture of butter and oil to fry it in. I don't use very much, I like a nice sear on the outside, and too much oil or butter makes that difficult.

Here is the recipe...

1 lb. special crabmeat
1 egg (beaten)
3 tbs. mayonnaise
1 ½ tbs worcestershire sauce
12 Ritz crackers (crushed fine)
½ tbs tabasco
½ tbs Tony Chachere's (Creole Spice Mix)
½ tbs garlic (minced)
2 tbs onion (minced)
½ tbs vinegar (or lemon juice)
1 tbs fresh parsley (minced)

Place onion and garlic in a bowl with 1 tbs butter and ¼ cup of water. Place in a microwave for 2 mins. This will wilt them and take some of the bite out of them. Mix all ingredients, except the crab into a bowl and combine. Add crabmeat, scoop into balls and flatten into patties. Place on a plate lined with wax paper and place in the fridge for about an hour, let them firm up.

Fry in a cast iron, or similar, skillet or sauté pan, with 1 tbs of butter and 1 tbs of vegetable oil. Let them go on one side until it is nice and brown, then turn them and do the same on the other side. Serve with tarter or remoulade sauce. For an easy sauce, see the recipe below, it'll do in a pinch. This crab cake recipe should make about six good sized crab cakes, serving about 2 per person.

For my Easy Faux-moulade sauce, mix...

1 cup mayonnaise
¼ cup cocktail sauce
1 tbs lemon juice
2 tbs creole mustard
1 tbs tabasco sauce

RouxBDoo

Server Change Problems

2009-06-02T00:46:00.002-04:00

If you have been having trouble downloading recipes, or have seen some graphics missing, it is because my server is changing over and it might be a couple of days before we're up and running. Also it has been a while since you've had a post. I hope to get back to New Orleans in two weeks and start back writing good food posts. Hang in there. Until then, I will leave you a post about crab cakes.

RouxBDoo

A Low Country Intermission

2009-05-19T22:31:00.009-04:00

Anyone that knows me, knows I dearly love Cajun and Creole Cuisine, but I also love the food and flavor of South Carolina and Georgia's Low Country Cooking. Cities like Savannah Georgia, Charleston, and Hilton Head, South Carolina are just some of the places you can get good Low Country fare. The dishes, in a way, and very similar to Cajun and Creole cooking. Lot's of seafood, rice, pork, okra, and slow-cooked specialties. This area was populated by the Gullah, African people who maintained their language and food culture more than any other African immigrants. These free-people-of-color made their home in the tidal basin there at the border between the two states. Because it is below sea-level, it got its name "The Low Country." This culture is still vibrant and flourishing today.

Some of their more popular dishes include Shrimp and Grits, She Crab Soup, Frogmore Stew (a Southern-style clambake), Hoppin' John (a black eyed peas and rice dish), Perloo (similar to Jambalaya) and my all time favorite, Backbones and Rice. The "backbones" are sometimes called Country Style Ribs. These are braised in a stock and cooked with rice until they absolutely fall apart. The rice is so savory and tasty it is a meal in itself. For more information on the Gullah Cuisine, go to Chef Rick's Site, it's a great blog about Low Country and Cajun food as well.

So, I decided to make Backbones and Rice today and thought I'd include them in this blog. OK, I know they're not Cajun, but the style is so similar, I know you'll love this dish if you make it. I have the recipe for you HERE. Just click on this link and you can download the recipe as a PDF document. If you'd like, all my Low Country Recipes are HERE. Give it a try and let me know. This week I am hopefully getting back to New Orleans and to our favorite foods to eat and talk about. Enjoy!

RouxBDoo

New Orleans Bicycling

2009-05-06T00:15:00.004-04:00

I am very sorry for not having written a blog in the last couple of weeks. I have been very busy working and since the Swine Flu came along, my schedule has been very erratic. Alright, for starters, you cannot get Swine Flu from eating pork. Now, that's all you really need to know. If you're feeling ill, take two pork rinds and call Jimmy Dean.

As for the subject of this post, I saw something really funny in New Orleans on Saturday, well funny to me but not to the bicyclist. My friend Sergey, the Doctor on board, saw this and he snapped a picture of it and e-mailed it to me. Evidently, the cyclist locked his bike up and removed the seat to keep someone from stealing his bicycle. Apparently that mattered not to this Crescent City thief. Everything BUT the frame was stolen from the bike, leaving it for the owner to wonder why he bothered.

Saturday in New Orleans was tremendous. Great weather, great food and a walk around town. Crawfish Po-Boys and smoked Boudin at NOLA Grocery, some Calabrese Salami from Cochon Butcher, and some Southern Candymakers Pecan Pralines for dessert. Lunch was washed down with some Abita Root Beers. Sergey also sent me this great shot of some shucked oysters he had for breakfast. Any day in Nawlins' is a good day.

RouxBDoo

Chef Donald Link article

2009-04-15T23:35:00.003-04:00

Here's a nice little article on Chef Donald Link in New Orleans. The article is from Delta's Sky Magazine by Chef Andrew Zimmern of Bizarre Foods. I scanned it, I hope you can read it OK. Link is one of my favorites, met him last month. He is probably the fastest rising chef in New Orleans. He, along with Chef Stephen Stryjewski, owns Cochon and Butcher, he also owns Herbsaint Restaurant, and Calcasieu Private Dining Room. He is a man of pork, a swinetologist. As you can read by my previous post HERE, Butcher is awesome. Try the Calabrese Salami if you go there. Odd name for a sausage maker, Link. Hmmmm. Click on the picture to enlarge the article.

RouxBDoo

Bud’s Broiler on City Park Ave re-opening!

2009-04-04T13:47:00.007-04:00

Well, I had almost forgotten about Bud's Broiler. Now, I realize this is a Cajun and Creole food blog, but Bud’s Broiler is a New Orleans institution. My friend Doug Ferguson used to pick me up downtown and we'd sometimes go to Bud’s Broiler in Kenner, near the airport (pictured on left). If you've never had a Bud's burger, the are char-broiled, dipped in a barbecue sauce they call "hickory sauce", slapped on a warm bun and topped with a huge mound of shredded cheddar cheese.

Listen kids, there ain't much better burgers out there than Bud's Broiler. If you click HERE you can not only find their location but also see their menu and pics of all the tasty burgers and other food items. Billy and Shannon Wright are re-opening the City Park Avenue location on April 20. This location, the first Bud's Broiler, opened in 1952, has been closed since Katrina. They have bought the location and franchised the business from Bud's owner Joe Catalano, who took over the chain in 1980 from the widow of founder Alfred J. "Bud" Saunders.

If you'd like to read the entire story at NOLA.com click HERE. If you want an incredible burger, much, much better than what the McClown or the King are trowelling out, go to any Bud's location. If you click HERE you can find a location near you. Be sure to tell them you read about it here at RouxBDoo's Cajun and Creole Food Blog. Tell 'em RouxBDoo sent you!

Happy Burgering!

Big Easy Pork Terrine

2009-03-29T21:06:00.004-04:00

I was home a few extra days this week and being back on my Low-Carb diet, (since the last post) I needed some protein. I first thought about meatloaf, but then I found I had some Brawnschweiger (liver spread) in the fridge, so I decided to make a terrine. Pretty much the same as a meatloaf, only fancier name.

It was very simple, dice up some onion, mix all the ingredients together, then let it cook forever. HERE is a link to the recipe. You can cut it in half if you'd like. I call it the "Big Easy Terrine" not for New Orleans (The Big Easy) necessairily, but because it's really easy and it's FRIGGIN' HUGE.

Enjoy!

RouxBDoo

The Best Pralines at Southern Candymakers

2009-03-24T22:52:00.009-04:00

Well, after a big lunch at Deanie's, in the French Quarter on Saturday, I was walking back to the Trolly stop at Bienville St., and I happened to walk by Southern Candymakers on the corner of North Peters where it runs into Decatur St. My senses were immediately assaulted by the mystical smell of sugars caramelizing in cream and butter. They were making Pralines!

Against my better judgment I walked into the store and saw the new batch of Pecan Pralines (pronounced prah-leens) being spooned out onto a marble slab to cool. A gentleman was scooping up the delicacies and offered me a sample bite. Now, I've eaten pralines before but never fresh from the kettle while still hot. These were the best pralines I have ever eaten. Honestly, they were the creamiest, with whole pecans, all warm and mellow… words cannot describe them. Even after they had cooled, they were still the best I'd eaten.

It turns out the friendly gentleman serving me was Peter Tompkins, one of the owners of Southern Candymakers. He told me their business, at 334 Decatur, had been in the French Quarter for 18 years making a vast array of delicious candies, in addition to the pralines. They have two locations, the second being further down in the French Market at 1010 Decatur.

This is a locally owned business, that also does mail order if you can't be in New Orleans to get them yourself. You can order them by calling 504-523-5544 or toll free at 800-344-9773. Their great website can be accessed by clicking Southern Candymakers. Oh yeah, here's also a short video about Southern Candymakers.

Meanwhile, I will give you my recipe for pralines. This is not the recipe from Southern Candymakers, but it is the best I've found. This might tide you over. Be sure to buy a candy thermometer to make it easier on yourself.

RouxBDoo's Pecan Pralines

1 1⁄2 cups white sugar
3⁄4 cups brown sugar
3⁄4 cup Half & Half
1⁄2 stick butter
1 teaspoon vanilla
1 1⁄2 cups pecan halves

Combine first four ingredients in a heavy saucepan. Bring to a boil, then turn down a cook the mixture on MED until it reaches 240º with a candy thermometer, or forms a soft ball. As the mixture cooks, don’t stir it to death, this will make it grainy. Stir it only occasionally, while spooning the mixture up on the side of the saucepan, to wash the sugar crystals off the sides.

Remove from the heat and add the pecans and vanilla. Stir the mixture until it starts to cool and gets cloudy. It is then ready to spoon out onto wax paper or a Teflon pan. Don’t let it get too thick or it won’t drop properly. If it does, add some warm water to it, only about a tablespoon. Let them cool and serve.

Enjoy

RouxBDoo

Owner of Rouse's Grocery Dies at 79

2009-03-19T10:42:00.007-04:00

Anthony J. Rouse, owner of the Rouse's grocery chain, died Thursday, March 5th. He was 79. Rouse had opened his first store in Houma and the stores proliferated in the Houma and Thibodaux area. After Hurricane Katrina he bought all the Sav-A-Center and A&P stores. The chain now incloudes 35 stores and employs 4,700 people, and is the largest, local owned, grocery chain in South Louisiana. He did this in the face of many businesses leaving the New Orleans area.

Rouse was born in Marrero but later moved with his family to Thibodaux. In 1960, he opened a 7,000-square-foot grocery store in Houma with his cousin, Ciro DiMarco. DiMarco retired in 1975, and Rouse's son Donald became manager of the store, which was renamed Rouses.

I love the little French Quarter location (above), it is handy, small, and carries nearly everything. It's nice to see a local chain do well in this economy, or any economy.

RouxBDoo