Tuesday, January 13, 2009

Salmon Crochets, Croquets, or Croquettes?

A restaurant website had a plethora of misspellings, one being "Salmon Crochets." After a little fun with PhotoShop, I imagined what the alternatives might be. The first photo of my great grandmother back in the old country making the "Salmon Crochet" by hand. The second is a photo of two old gals playing a thrilling game of "Salmon Croquet."As you can see I have way too much time on my hands. Actually I don't, but I love doing little fun projects like this using the magic of PhotoShop.

Monday, January 12, 2009

My brother Chef Phil Harkleroad

My brother has always had the same passion for food and cooking as I have. After looking for a job during this economic sowdown, he got one cooking and working in food service. I am so happy and proud for him, he really loves it and likes the people he works with. My kids and I went to where he works and visited with him for a bit. I love my brother and hope he continues to enjoy his job, finally, in a profession he really enjoys. Good luck Phil, I am happy for you.


This Month's Recipe Etouffée

Here is a shrimp etouffée I made in '08. There is a recipe HERE. I am now making it without a roux. Some use a roux and some don't. Send me your etouffée recipes and I'll post them. The picture is a bit odd, it was taken at night out on our porch table. The lighting wasn't the best. By the way, Etouffée means "smothered" yes, smothered by a velvety, tasty sauce.


Arnaud's Restaurant Owner Archie Casbarian Dies

Archie Casbarian, owner of Arnaud's Restaurant, died in a Metarie hospice center on Saturday at the age of 72. Casbarian and his wife Jane took over the legendary French Quarter restaurant in 1978 and in the last 30 years have restored it to it's former glory.

They hosted every president since Richard Nixon, along with countless others seeking out some of New Orlean's finest Creole foods. Casbarian felt keeping menu items like Oysters Bienville and Shrimp Remoulade, was important since they were among some of the original recipes from when the restaurant was opened in 1918 by Arnaud Cazenave.

Casbarian survived by his wife, a son, a daughter, a grandson and two brothers. For more information about Arnaud's go HERE. Thank you Archie for your hard work and contributions to New Orleans' wonderful cuisine. God Bless You.


Saturday, January 10, 2009

A New Year and New Foods

Well 2009 is here and some of you celebrated it in the traditional way by eating black-eyed peas and cabbage and blowing yourselves into the new year. I started a diet. I am cutting carbs out of my diet which means no rice, bread, pasta, etc., at least for a while. There are lots of foods that I can eat, I love meats, cheeses, and some vegetables, which makes this diet easier for me than most traditional diets.

Let's say you want to fry some shrimp but don't need the breading. Drop a bag of barbecue pork rinds into a food processor and PULVERIZE them. Dip your peeled shrimp into a milk/egg wash, and then into the pork rind dust. Make sure you get the shrimp covered properly. Deep fry them and enjoy.

For a sweet snack, add a pack of Splenda to about 4 ounces of cream cheese, spread an even layer onto a slice of muenster or mozzarella cheese. Then spread a thin layer of low sugar/carb peanut butter. Roll the cheese up and slice it into pinwheels. Go an extra step and melt some low carb chocolate and dip the pinwheels into it. Let them cool in the fridge. Have fun with these.

If you are starting a diet this new year, good luck and hang in there. It's not easy but it's worth it. Good Health!