Skewers are a great appetizer for outdoor grilling. Try this shrimp version. Self-Basting Grilled Shrimp 36 jumbo headless shrimp (about 3 pounds) Motel Butter (recipe follows) 6 10-inch metal or water-soaked wooden skewers Using sharp kitchen scissors, cut along backside of shrimp stopping just before the tails; remove dark vein and discard. Rinse under running water and pat dry. Using your finger, rub inside shell with 1/4 teaspoon Motel Butter. Carefully thread shrimp even

It's grilling time. This week, a couple of backyard options. 2 cups apple juice 2 cups water 1/2 cup packed dark brown sugar 1/2 cup salt 1 1/2 teaspoons pepper 4 chicken leg quarters, trimmed of excess fat and skin Creole seasoning, to taste Combine apple juice, water, brown sugar, salt and pepper in a bowl; stir vigorously until salt is dissolved. Rinse chicken; place into a large zip-top plastic bag. Pour brine mixture over chicken; squeeze air out of the bag and seal. Let

Crabmeat au Gratin is one of my favorite crabmeat dishes. Here's Don's version, which is still on the menu. 1/2 cup celery, chopped fine 1 cup onion, chopped fine 1/4 pound butter 1/2 cup all-purpose flour 13 ounce evaporated milk 2 egg yolks 1/2 cup grated American cheese 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 pound white crabmeat 1/2 pound grated American cheese Sauté onion and celery in butter until the onions are wilted. Blend flour well w

This week, I want to share a couple of recipes from a restaurant I first ate at in my childhood, Don's Seafood and Steakhouse. 1 1/2 cups onions, chopped 1/2 cup celery, chopped 1/4 pound butter 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup bread crumbs 1/4 teaspoon black pepper 4 pounds fillet of red snapper 1 pound shrimp, peeled and deveined 3 stale hamburger buns 4 eggs 1 pound white crabmeat 1/4 cup tomato catsup Boil shrimp, drain water and chop

Here's a wonderful beverage for your 4th celebration 1 cup fresh mint leaves 1/4 cup chopped fresh ginger 2 (750-ml) bottles white wine 3 cups Gingeroo (a ginger and rum drink from Celebration Distillation in NOLA 1 cup frozen blueberries 1 cup frozen watermelon chunks 1/4 cup fresh lemon juice Garnish: fresh mint leaves In a large pithcer, mash mint and ginger with a wooden spoon. Add wine, stirring until combined. Refregerate for 2 hours or overnight. Strain wine mixture th

With the big celebration coming up, I thought I would share a couple of refreshing beverages for your gathering. 1 pint fresh blueberries 1 cup sugar 1 cup water 2 cups gin 1 cup fresh lemon juice 4 cups chilled club soda Garnish: lemon slices, fresh blueberries In a small saucepan, bring blueberries, sugar and 1 cup of water to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain mixture into a large pitcher, let cool to room temperature. Cover and re

Blackberries always brings me back to my grndmothers yard. We would pick the blackberries for her to make many different things with. 1 1/4 cups butter, softened 1 cup firmly packed dark brown sugar 2 cups quick-cooking oats 2 cups all-purpose flour 3/4 teaspoon baking soda 13 ounces blackberry preserves 1 1/2 cups fresh blackberries, sliced lengthwise 1 tablespoon lemon zest Preheat oven to 350℉. Line a 13x9-inch baking pan with parchment paper, letting excess extend over si

With the opening of our Farmer's market, I often find the best fresh berries. This week, we will celebrate them witha couple of dessert recipes. 1 1/2 cup all purpose flour 1/3 cup plus 1 1/2 teaspoons granulated sugar, divided 1 1/4 teaspoons kosher salt, divided 1 teaspoon lemon zest 1/2 cup cold butter, softened 1/3 cup ice cold water 3 cups mixed fresh berries (ie. Sliced strawberries, blueberries, raspberries) 2 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 larg

Here's a great appetizer for those who are trying rabbit for the first time. 6 (2-3-ounces) rabbit tenderloins 3 1/4 teaspoons Creole Seasoning, divided 1/2 cup all-purpose flour Canols oil for deep frying Unsalted butter for deep frying Mustard Sauce (recipe follows) Peel any sliver skin from the rabbit and discard. Sprinkle the rabbit lightly and evenly with 1/12 teaspoons of Creole seasoning and combine the remaining Creole seasoning with the flour in a medium-size bowl o

To steal a phrase from the intrepid hunter Elmer Fudd, this week "Be vewy, vewy quiet, I'm hunting wabbits." Here are a couiple of ways to prepare those wascawwy wabbits. 4 tablespoons butter 1 1/2 cups finely chopped onions, divided 1 1/2 cups finely chopped celery, divided 1 1/2 cups finely chopped bell pepper, divided 2 tablespoons Creole seasoning 1/2 teaspoon hot sauce 1 2/3 cups chopped tasso 3/4 cup tomato sauce 2 pounds rabbit, cut in 1/4-inch pieces 2 cups uncooked r

Every time I see a blackberry, it takes me back to my childhood. My grandmother has a blackberry bush in her yard. We would often pick them for her. Here's a recipe using blackberries. 1 pound fresh blackberries 1 cup sugar 1/8 teaspoon salt 1 teaspoon red wine vinegar In a medium saucepan, combine blackberries, sugar, and salt. Using a potato masher, gently mash until blqackberries begin to release their liquid. Stir until sugar is moistened. Bring to a boil over medium-high

This week, I am featuring a couple of recipes to help complete other dishes. Let's start with a dessert topping. 1/2 cup cold Creole cream cheese 2 1/2 tabllespoons confectioners' sugar 3/4 cup cold heavy whipping cream in the bowl of a stand mixer fitted with the whisk attachment, beat cold creole cream cheese and confectioners' sugar at medium-high speed until smooth, stopping to scrape sides of bowl. With mixer on medium speed, slowly add cold cream, beating until combined

What would a brunch be without some liwuid refreshment? Here's something to wet your whistle. 12 ounces fresh raspberries 1/4 cup sugar 2 tablespoons fresh lemon juice 2 (750-ml) bottles prosecco, chilled Garnish: fresh raspberries, lemon twist In the container of a blender, combine raspberries, sugar, and lemon jice; process until smooth. Strain mixture through a fine-mesh sieve. Cover and refrigerate until ready to serve. In bottom of each oof 12 glasses, pour 2 tablespoons

Let's continue the brunch menu with this simple and refreshing salad. 3 cups orange segments 2 pounds fresh strawberries, diced (about 3 cups) 2 tablespoons chopped fresh mint 1 teaspoon lime zest 2 tablespoons fresh lime juice 2 tablespoons honey Garnish: fresh mint leaves In a large bowl, combine orange segments, strawberries and chopped mint. In a small bowl, combine lime zest and juice and honey. Pour over orange mixture, gently tossing until combined. Garnish with mint l

Every good breakfats/brunch deserved a potato dish. How about some Home Fries? 3 pounds baby gold potatoes 3 tablespoons plus 1/2 teaspoon kosher salt, divided 2 1/2 cups Canola oil 2 tablespoons butter 1/2 chopped yellow onion 2 cloves garlic, minced 1 tablespoon creole seasoning 1/4 cup sliced green onion In a medium saucepan, bring potatoes, 1 tablespoon salt, and enough water to cover to a boil over medium-high heat; cook until just tender, about 6 minutes. Drain potatoes

Over the next two weeks, I will be sharing with you some recipes that are great fo brunch. Let's start off with a little sweetness. 3/4 cup butter, softened and divided 1 cup firmly packed dark brown sugar, divided 1 tablespoon dark corn syrup 3/4 cup chopped pecans 17.3 ounce package frozen puff pastry (2 sheets), thawed 2 tablespoons ground cinnamon 1/2 teaspoon ground cardamon 1 teaspoon orange zest 1/2 cup chopped golden raisins Preheat oven to 400℉. In a small bowl, stir

Here's a quick and flavorful dish for a weeknight meal. 2 onions 2 stalks celery 1/2 bell pepper 4 cloves garlic 3 ounces tomato paste 15 ounces tomato sauce 1 pound peeled and deveined medium raw shrimp 4 ounces canned sliced mushrooms Creole seasoning, to taste 1 quart water 1 pound spaghetti Shaved Parmesan cheese, for garnish Chop onions, celery bell pepper, and garlic; cook in a small amount of oil until wilted. Add tomato paste and tomato sauce. Cook over low fire until

This week, I am sharing a couple of pasta recipes. The first one is perfect for meatless Mondays. 1 bunch asparagus 1 bunch green onions 4 tablespoons butter 2 to 4 tablespoons lemon juice, to taste 6 ounces heavy cream 4 ounces freshly grated Parmesan cheese, plus more for garnish Creole seasoning, to taste 1/2 cup shelled edamame or green peas 1/2 cup thinly sliced carrot 1 pound pasta Cracked black pepper, lemon zest, sliced basil, chopped parsley, for garnish Put a large

Here's a Cajun twist on an Italian classic. Replacing the bacon with tasso gives this a unique flavor. 16 ounces penne pasta 4 egg yolks 2 large eggs 2/3 cup freshly grated Parmesan cheese, divided 2 tablespoons olive oil 1 cup diced tasso 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Garnish: fresh oregano leaves Cook pasta according to the package directions for al denté. Drain pasta. Reserving 1 1/2 cups cooking liquid. In a small bowl, whisk together eg

This week before Mother's day, how about a couple of recipes featuring pork products. Here's a galzed ham just in time for the big day. 1 cup water 8 to 10-pound spiral cut ham 10.5 ounces red pepper jelly 1/2 teaspoon orange zest 1/2 cup fresh orange juice 1/2 cup dry white wine (sub ginger ale for non-alcoholic version) 2 tablespoons Creole mustard 1 teaspoon smoked paprika 1 teaspoon Creole seasoning 1/2 teaspoon fresh thyme leaves Garnish: orange slices, Fresno chili pepp