Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing: From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!

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Chef Spike Monday: Fun Recipes For Pizza, Burger and Salads

*** Check out some fantastic kicked up grilling recipes from famous new chef Spike Mendelsohn and view recipes from his new cookbook.





From Denny: Since the summer is almost over, kids going back to school and Labor Day will soon follow, I thought I'd stuff this blog full of summer grilling recipes. A great place to start is with a burger spot just across from the White House and a favorite with the Obama family. Good Stuff Eatery in Washington, D.C., is owned and run by a colorful character chef by the name of Spike Mendelsohn. The eatery opened in 2008.

He has this hip lean and hungry look. This chef specializes in handcrafted hamburgers, french fries and milkshakes. Spike was a Bravo channel Top Chef contestant, and a huge hit as a fan favorite in the fourth season of Top Chef. In this eatery he offers kicked up versions of comfort food, 120 versions on his menu to be exact. He is the author of his new collection from the eatery called "The Good Stuff Cookbook."

Spike's cooking background

Spike has quite the resume to go along with his fan favorite forward personality. He is a graduate of the food version of the CIA, the Culinary Institute of America. He was a former chef at the Mai House which was a restaurant named by The New York Times as one of New York City's ten best restaurants. He also worked at Bouchon in Napa Valley, California as well as Les Crayeres in France and also Le Cirque in New York City - which are all highly rated restaurants.

What does he offer? His version of Mac 'n' Cheese is "spiked" with bacon and loads of tasty herbs with gobs of bacon for flavor. One of his burgers is a Vietnamese-style burger employing pickled carrots and the grassy herb cilantro.

Spike's Oreo mint cookie milkshake popular

Spike does an Oreo mint cookie milkshake that calls for one cup of milk, two cups of vanilla ice cream and 20 mint Oreo cookies. He likes to toss his french fries with herbs like fragrant rosemary or serves them with a great cheddar cheese sauce. When it comes to salad creations Spike goes crazy and gets really creative. He takes simple wedges of iceberg lettuce and will top them with anything from poached eggs to orange segments, pomegranate seeds to sliced fennel.

White House customers

Spike's place is located on Pennsylvania Avenue in the White House neighborhood. The Obamas pay him a visit from time to time and so he has honored them with special choices on his menu. There is a Prez Obama Burger made up of a sophisticated blend of top sirloin, bacon and bleu cheese and then topped with a red onion marmalade and horseradish mayonnaise. The First Lady gets her due respect as well in the Michelle's Melt which is a multi-faceted turkey burger layered up with diced green apple and other choice veggie ingredients inspired by her South Lawn Victory garden.

Spike is soon to open his second D.C. eatery, "We, The Pizza." It's here he will be serving up all sorts of delicious creative variations on the all America favorite: pizza!

CBS, The Early Show, featured Spike in a grilling segment where he demonstrates how to put some fun into comfort food favorites and kick it up with some unexpected flavors.


Featured Recipes:

Blazin' Barn Burger
Make Your Own Sriracha Mayonnaise (the "new" ketchup)
Homemade Basic Mayonnaise
Farmhouse Bacon Cheeseburger
Good Stuff Sauce
Mac 'N' Cheese
Cheddar Cheese Sauce
Farm-Fresh Caesar Wedge
Grilled Watermelon, Yuzu, and Feta Salad
Spike’s Village Fries
Milky Way Malt









Farm-Fresh Caesar Wedge

Serves: 4

Caesar Dressing:

2 large egg yolks
3 garlic cloves
4 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 salt-packed anchovy fillets
1/2 cup extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese

Croutons:

4 potato rolls
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon garlic salt
1 tablespoon freshly grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper

Salad:

1 pound applewood-smoked bacon
1 head iceberg lettuce
1/2 pound mixed greens
Sea salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese

Directions:

To make the dressing, add the yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a good processor or blender and blend to combine. With the motor running drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.

To make the croutons, preheat the oven to 350°F. Cut the rolls into 1/4-inch-thick cubes. In a mixing bowl, combine the cubes with the oil , garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on baking sheet. Bake for 10-15 minutes, or until golden brown.

To make the salad, heat the skillet over medium and heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.

Remove the root end from the lettuce and cut the head into 4 wedges. Place one edge each on the four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of dressing and season with the salt and pepper. Garnish each with the crumbled bacon, Parmesan, and croutons.




Grilled Watermelon, Yuzu, and Feta Salad

Serves: 4

Ingredients:

1/4 of a large watermelon
1/2 cup of yuzu juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro

Directions:

Preheat the broiler or grill to high heat. If grilling, brush the grill surface with vegetable oil to prevent sticking.

Cut the watermelon into large squares, remove the rind and broil or grill each piece for about 1 minute on each side. Remove from the heat and chill for 10 minutes.
Meanwhile, in a bowl, combine the yazu juice and oil and add salt and pepper to taste. Add the watermelon feta, onion, and cilantro. Toss to combine. Serve immediately.




I've placed his cookbook, Good Stuff! in Dennys Food and Recipes Amazon book store, go here.



Mac 'N' Cheese

Serves: 4

Ingredients:

Butter for the baking dish
1 pound elbow macaroni
2 teaspoons sea salt
2 tablespoons extra virgin olive oil
1 cup Cheddar Cheese Sauce*
10 slices bacon
2 cups freshly grated Parmesan cheese
1 1/2 cups panko breadcrumbs
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh sage
2 tablespoons freshly ground black pepper

Directions:

Preheat the oven to 375°F. Grease a 2-quart ovenproof baking dish with butter, and set aside.

Bring water to a boil in a large saucepan over high heat. Add the macaroni and salt. Reduce to medium heat, and stir to prevent ticking. Cook for 7 minutes, or until al dente. Drain and toss with the oil.

Heat the cheese sauce in a sauce pan over medium heat. In skillet, cook the bacon over medium heat until crisp. Line a metal tray with paper towels. Drain the bacon. Chop the bacon into bits.

In a bowl, combine the bacon, Parmesan, 1 cup of the breadcrumbs mixture. Spread evenly into the prepared baking dish, and sprinkle with the remaining 1/2 cup breadcrumbs.

Place baking dish on top of baking pan to catch spills if the cheese bubbles over. Bake for 40 minutes, or until crispy and brown on top.



Cheddar Cheese Sauce

Ingredients:

2 cups whole milk
1/4 cup (1/2 stick) unsalted butter
1 cup all purpose flour
1 cup grated sharp cheddar cheese
1 1/2 teaspoons ground cayenne
Sea salt and freshly ground black pepper

Directions:

Heat the milk in a large saucepan over medium heat until you see bubbles forming on top. Meanwhile, melt the butter in another saucepan and stir in the flour to make a roux. Add the warm milk whisking constantly to combine. Season with the cayenne, salt and pepper to taste. Strain through a sieve to remove any lumps before serving.







Blazin' Barn Burger

Serves: 6

Ingredients:

Picked Carrots and Daikon
2 large carrots, peeled and julienned
1 large daikon, peeled and julienned
2 cups white vinegar
2 cups sugar

Burgers

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
Sea salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 cup Sriracha Mayonnaise*
1/2 cup sriracha hot sauce (the "new" ketchup)
2 tablespoons sweetened condensed milk

Directions:

To pickle the carrots and daikon, put each of them into two separate bowls. Add the vinegar, sugar and 1.2 cup water to a large saucepan over medium heat. Bring to a boil. Pour evenly over the carrots and daikon and cool to room temperature for 30 minutes. Refrigerate until ready to use, up to 1 week if covered-they will become more flavorful over time.

To make the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the buns

Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side 3 minutes more for medium-rare doneness.
To assemble the burgers, mix together the basil and cilantro. Place 1 patty on 1 toasted bun bottom. Top the patty with some of each of the picked carrots, daikon, and the basil-cilantro mix.

Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes.



Make Your Own Sriracha Mayonnaise

Ingredients:

2 cups Homemade Basic Mayonnaise (recipe below)
1/2 cup sriarcha hot sauce
2 tablespoons sweetened condensed milk

Directions:

Add the mayonnaise, sriracha, and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Homemade Basic Mayonnaise

2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil

Directions:

Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.







Farmhouse Bacon Cheeseburger

Serves: 6

Ingredients:

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
1 pound applewood-smoked bacon
Sea salt and freshly ground black pepper
6 slices American cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
6 red onion slices
12 pickle slices
About 1 cup Good Stuff Sauce (see recipe below)

Directions:

To make the patties, roll six 5-ounce sirloin balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.

Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.

Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 3 strips of bacon and 1 slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns. Set aside.

To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Big Stuff Bacon Meltdown: Double the amount of ground sirloin, make double the number of burgers, and layer two patties in each sandwich.



Good Stuff Sauce

Makes: about 2 cups

From Spike: After reading several books and articles on Americans and the hamburgers they love, my mother found that people’s favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met at Le Cirque, and I came up with our twist on it — we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.

Ingredients:

2 cups Homemade Basic Mayonnaise
2 tablespoons ketchup
2 tablespoons molasses
2 tablespoons rice vinegar
1 teaspoon salt

Directions:

Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.







Spike’s Village Fries

Serves: 4

From Spike: One of my favorite things is walking through a farmers’ market and smelling all the wonderful fruits, herbs, and spices of local farmers. I love going to that part of the market where you find fresh rosemary, thyme, sage, basil, and oregano—it’s a feast for your nose! These fries came out of the passion of fresh herbs and the perfect french fry.

Ingredients:

5 pounds Red Bliss potatoes
Canola oil for deep-frying
1 cup chopped fresh rosemary
1 cup chopped fresh thyme
1\4 cup sea salt

Directions:

Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1⁄4-inch thick.

In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°F. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350°F. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.







Milky Way Malt

Serves: 4

From Spike: We grew up in Montreal, so hockey’s what we lived for. Forget baseball and football, we woke up at 5 A.M., put on a thousand pounds of uniform, and hit the rink. I was the goalie in our peewee club. The only problem was my way to stop the puck was to just fall on it; I figured this was the best approach. Well, it turned out to be a kinda smart move because most kids couldn’t hit the puck too high, but when I left I was seriously bruised up. The recovery: a Milky Way bar after each game.

Ingredients:

1\4 cup hot fudge sauce
1\4 cup butterscotch sauce
1 1\2 cups malt balls
2 cups creamy vanilla ice cream
whipped cream

Direcctions:

In a small bowl, combine 1 tablespoon of the hot fudge sauce with 1 tablespoon of the butterscotch sauce and drizzle them down the sides of an 8-ounce glass. Twirl the glass around to coat the inside. Repeat with three more glasses.

Add the malt balls to a blender and pulse until they are crushed but not powdery. Alternatively, place them in a plastic bag and pound with a mallet just enough to crush them. Set aside 4 teaspoons for garnish.

Add the ice cream to the crushed malt balls in the blender and blend until smooth, about 30 seconds. Pour into the prepared glasses. Garnish each with a dollop of whipped cream and 1 teaspoon of the reserved crushed malt balls.






And here's a fun short interview of Chef Rachel Ray talking with Chef Spike - from Amazon books where Spike is promoting his new cookbook Good Stuff:

Spike Mendelsohn: I’m a huge fan of cranking up the music when I’m in the kitchen. It gives me a great vibe, rhythm and beat while I’m chopping, basting and putting together a meal. I listen to everything from The Beatles to Vampire Weekend, reggae, hip-hop and some rock. It really depends what kind of food I’m making and the mood I’m in. What kind of music do you listen to when cooking?

Rachael Ray: We listen to a wide range of music when we are making dinner. We love the Foo Fighters, U2, The Hold Steady and the Kings of Leon. Recently, we have been listening to this new band out of Baltimore called J Roddy Walston and The Business.

Spike Mendelsohn: And while you’re cooking… if you could invite anyone to dinner, living or dead, who would it be?

Rachael Ray: Living or dead? Living I would have to say I’d love to meet Dave Ghrol from the Foo Fighters. Dead would have to be my grandfather.

Spike Mendelsohn: My grandfather was a huge influence growing up as well. I’d love to have the opportunity to just sit with him and crack some jokes and then grill him about what I’m doing in the business and what I can do better. He ran so many restaurants during his time and that knowledge, his candid attitude and amazing sense of humor is something I really miss.

My restaurant, Good Stuff Eatery, was named after a saying he used so many times. When he loved something he’d do that hockey goal fist pump up and down in the air and say “GOOOOOOD STUUUUFFF.” So we named our restaurant after that, and burgers were what we decided to feature since my best food memory is with him in his backyard, in the Laurentian Mountains, grilling some burgers. He used to wrap them in wax paper so the juices stay in and the buns got steamed a bit. It was the best meal, the best memory, and that’s how we serve the burgers at my restaurant.

Rachel Ray: My best food memory, again deals with my grandfather. When I was growing up, I ate like a 60-year-old Italian man because my grandfather would make me my lunch. Sardine sandwiches and roasted vegetables—no one would sit near me in the lunchroom since my food didn't look or smell like theirs. But I loved it.





I've placed his cookbook, Good Stuff! in Dennys Food and Recipes Amazon book store, go here.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Muffin Monday: Sweet Potato Muffins

*** Check out delicious muffins and a Louisiana bed and breakfast inn stuffed with high end antiques for eye candy!





From Denny: Muffin Monday arrives with a sweet potato sweetie! We love our sweet potatoes in Louisiana and enjoy them in our high end restaurants along with our diners. When was the last time you enjoyed a snack of sweet potato chips dusted with powdered sugar while you waited for your restuarant meal? Louisiana farmers are proud of their sweet potatoes and are always on the move to develop new recipes for muffins, breads, chips and casseroles.

Today's bed and breakfast inn is a real stunner of a beauty with the way it is furnished. They even provide fun packages like Cajun cooking lessons which is a great way for a tourist to get into the culture. This bed and breakfast inn is chock full of culture all around it so get in the fun and book a room here sometime soon! They speak both French and English at this unique stay.

"Maison Daboval is a circa 1892 home centrally located to museums, theaters, historical attractions, famous Cajun restaurants, and much more." - Maison Daboval





From the website: Step back in time to Maison Daboval, a Bed and Breakfast in the quaint Southern town of Rayne, Louisiana.

Escape to your bedroom of tall ceilings, hardwood floors, antiques, lace curtains
and a bed fitted with sun-dried, ironed sheets. A deep claw-footed bathtub filled with bubbles awaits to chase your troubles away.

Awake each morning to the inticing smells of sweet potato muffins and Cajun sausage or Frog Legs. Frog Legs?

You never know what you might find in the Frog Capital of the World. You never know what you might find at Maison Daboval.

Maison Daboval has five beautiful rooms, decorated with antiques. Each room has a private bath and all have original claw-footed bathtubs. Every morning a full Cajun breakfast is served. English and French are spoken. Checks, MasterCard and Visa accepted.

Martha and Gene Royer's home was featured on HGTV's "If Walls Could Talk." HGTV was inspired by the rich history of the home and the extensive renovation work.

History of the home

The home was built in 1892 by Emile Daboval, the sixth mayor of Rayne. In 1927, Mrs. Besse bought the property and it became the Besse Annex.

Martha and Gene Royer, French Acadians native to Rayne, bought the home from Mrs. Besse in 1994. Gene, a talented residential painter and Martha, a tour guide for Louisiana have lovingly restored Maison Daboval to its original elegance and charm. During the restoration Gene and Martha found many discoveries about the home. One was the ledger Mrs. Besse kept during the 30's - 40's. This treasure reveals a slice of history about the boarding house days.

In the tradition of Cajun hospitality, the Royers often share nostalgic stories of couples falling in love during the bygone era of the railroad boarding house. A passing train can set the mood for story telling on the front porch of Maison Daboval.

Rayne’s unique history will inspire you to take a walking tour of the city to view the famous frog murals. Once a top exporter of frog legs, Rayne is known as the Frog Capital of the World.

Specials at Maison Daboval: Cooking with the Cajuns

Maison Daboval is offering special cooking classes with a two night stay. Learn how to make (and eat) an authentic Cajun meal. Martha and Gene will take you on a culinary journey - teaching the origins of the meal, ingredients, and cooking techniques that have been handed down through generations of great Cajun cooks. Packages include a two night stay, one cooking lesson and full breakfast each morning. Please call for availability and prices.

Although the term prairie is usually associated with the Great Plains, there is another American prairie–the coastal prairie of Louisiana, the birthplace of a unique and thriving culture.

The words "Cajun country" may bring to mind a freshwater swamp or a moss-draped bayou. But the prairie is also home to Cajun culture.

The word "Cajun" comes from Les Acadiens, French colonists who were exiled from Nova Scotia in 1755. Rayne is located in the heart of the region known as Acadiana, named for the Acadians who came here centuries ago.

Cajun food and music help define and add spice to prairie life, but Cajuns are only part of this cultural gumbo found no place else. The modern-day cultures of the region–Creole and Cajun–are a rich blending of diverse cultures, including French, Spanish, German, African, Scotch-Irish and Native American.

Wherever you go in Cajun country, you will be captivated by the friendliest people in the world—genuine, hardworking folks who find the time to laugh a little, dance a little, and live a unique way of life to its fullest.


The Mississippi Flyway

Rayne, Louisiana is the backyard of the migratory bird Mississippi Flyway. The Flyway, wildlife routes from north to south during seasonal migration for Canadian Geese, Mallard Ducks, Wood Ducks, Lesser Scaup and other waterfowl, empties into South Louisiana each year. During the height of migration this region offers wonderful observation sites.


The Rayne Railroad

The Louisiana Western Railroad built the Rayne station in 1880. Three years later, named after the railroad engineer who laid the track, B. L. Rayne, the city of Rayne was born. The railroad has played a vital role in the history of Rayne. From exporting rice and barrels of frog legs, to bringing soldiers into the city for training in World War II.

Maison Daboval Bed and Breakfast was a railroad boarding house during the 1940's, linking the home's history to the special relatonship between the railroad and the city.

Prairie Mardi Gras

On the prairie, Mardi Gras runs or courirs de Mardi Gras take place each year in Acadiana's parishes. In one of Louisiana's most richly dramatic traditions, masked and costumed riders on horses, trucks or wagons ride from house to house in their community, begging for contributions to their gumbo that night. At each stop, they entertain their hosts by singing, dancing and clowning in exchange for donations.

Frogs and Rayne

Frogs and Rayne have a history leaping back to the 1880's. The Weill brothers from France started exporting Rayne frog legs, a delicacy made famous by chef Donat Pucheau, to restaurants all over the country. For many years the famous frog legs were found on gourmet restaurant menus, like Sardi's from New York. Rayne is now internationally known as "The Frog Capital of the World". The city even hosts an Annual Frog Festival every year during the second weekend of September.

Listed as one of Louisiana’s top festivals, the immense popularity stems from the appeal of the frog racing and jumping contests, the Frog Festival Queen's contest, the Loins Club Frog Jockeys, and many more unusual events.

From the opening "Fais-do-do" with traditional Cajun music to Frog Festival Parade, guests are filled with a contagious "Joie d’vivre."


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.






Mrs. Besse Room

Use the footstool to reach the grand four-poster queen bed in this elegant room. Mrs. Besse’s room has her original dresser, beautiful accessories and a private bath. The room is furnished with a TV/Cable and remote.This upstairs room faces the front of the house, and you can slip onto the second story front porch at night and watch for the train.


Maison Daboval
305 East Louisiana Avenue
Rayne, Louisiana 70578

1-337-334-3489
Fax: (337) 334-3488

Martha and Gene Royer, Innkeepers





Sweet Potato Muffins

From: Maison Daboval

Ingredients:

1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetalbe oil
1 17oz can sweet potatoes, drained & mashed
1/2 cup chopped pecans
1 cup dates chopped
1/4 cup all purpose flour

Directions:

Preheat oven to 350 degrees. Sift first four ingredients in a bowl. Combine eggs and next four ingredients in another bowl and mix well. Mix sweet potato mixture and dry ingredients together. Dust pecans and dates with the 1/4 cup flour then add to muffin mixture. Grease muffin pans and bake for 27-30 minutes. Makes 1 1/2 dozen.


*** Sweet potato muffin photo by erin.kkr @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
Dennys Global Politics
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Art Sanctuary
Romancing The Chocolate
Comfort Food From Louisiana
Unusual 2 Tasty
Dennys Blog Feeds
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Ouch Outrageous Obnoxious And Odd

Posts Roundup at Dennys 14 Blogs - 20 June 2010

*** Check out news, political opinion - serious and funny cartoons, recipes, science and health news, poetry, funny posts, photography, spiritual thoughts and great quotes.




Cup of coffee from Brazil by il Quoquo @ flickr




The Social Poets:


Dark Humor: BP Oil Spill Cartoons - 19 June 2010

Stepping Through Life poem - Libations Friday 18 June 2010

BP Gets Their Moneys Worth From Apologetic GOP Texan Barton

Funny Quotes From Big Oil and BP Congressional Hearings - Cheeky Quote Day 16 June 2010

Foreclosure Violated Military Act: Yet Another Reason Not to Live in Texas

Roundup of Late Night Funnies - 14 June 2010

Funny Video: Obama Embarks on AssQuest 2010

Funny Colbert Video: BP CEO Tony Hayward Is an Evil Box of Priggish Entitled Baking Soda

Funny Colbert Video: BP Perplexed Stock Value Sinks

Funny Video: Colbert Doles Out Advice For Helen Thomas






Dennys Global Politics:


BP Problems: Political Cartoons 19 June 2010

Kevin Costner Blasts Big Oil, GOP Apologizes to BP - News Headlines 17 June 2010

Obamas Oval Office Speech, CEO Weigh in on Obama, Reality of BPs $20 Billion Escrow - News Headlines 16 June 2010

BP On Hook for $75 Billion in Claims, 1-Man Mission American Ninja Faulkner Hunts bin Laden, News Headlines 15 June 2010

BP Nightmare Well, Congress Ready to Nail BP, Kennedy FBI Docs, Obama Gets Oil Spill Help - News Headlines 14 June 2010






Beautiful Illustrated Quotations:


How Does Tenacity Figure in Your Life?

Destress: 3 Great Encouragement Quotes

Have You Ever Thought About The Process of Success?

Hope Transforms Our Lives in Tough Times






Romancing The Chocolate:


5 Tasty Sweet as Candy Chess Pie Recipes

8 Funny Posts to Enjoy

Muffin Monday: 3 Cappuccino Chocolate Chip Muffin Recipes



Comfort Food From Louisiana:


7 Simple Ingredients Brisket and Southern Corn Pudding

Muffin Monday: Mushroom Dill Muffins From Louisiana Mushroom Farm




Unusual 2 Tasty:


Muffin Monday: Savory Feta, Roasted Pepper Basil Muffins From Sur La Table




Ouch Outrageous Obnoxious And Odd:


Funny Video: Colberts Sound Advice on How to Get a Job

Murphys 15 Laws About Sex





Dennys Funny Quotes:


Oops and Hunh?! Cartoons 19 June 2010

Funny Family Quotes

Joke: When A Bunch of Nationalities Are Stranded on an Island





Visual Insights:

BP Oil Slicked Animals: Outrage Cartoons - 19 June 2010





Poems From A Spiritual Heart:


Hope Transforms

Jazz Music




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7 Simple Ingredients Brisket and Southern Corn Pudding

*** Simple easy brisket recipe that is a real crowd pleaser.





From Denny: Brisket is low in fat, inexpensive to make and a great idea of how to feed a large crowd and keep them happy. Brisket takes to a wide variety of seasonings. You can employ the bold flavors of the Southwest using hot chilies and cumin or you can go more Florida style with citrus and herb combinations. Some people prefer their brisket very simple with flavorful barbecue sauce added when serving.

Remember to marinate the meat to let those seasoning flavors have time to penetrate the meat to give a deeper and fuller flavor. It also helps to break down the meat's natural toughness and makes it more tender in the finished product.

This simple seven ingredient brisket recipe comes from our local newspaper's food editor. She has a knack for developing flavorful recipes using few ingredients and the recipes are simple and easy to do.

Feel free to adjust these seasonings to your personal taste. At our house we like a lot more garlic powder than this recipe provides yet we use low sodium soy sauce whenever regular high salt soy sauce is required. We also use dark brown sugar whenever light brown sugar is one of the ingredients. Onion powder in place of onion salt.

It's up to you how strong a salt flavor you like. I find many Louisiana recipes are far too high in salt and I always modify them to healthier levels. Why wait until you develop a health problem when you can head it off by healthier cooking? Cutting back on salt is really not missed when you step up the other seasonings like garlic and cumin, all strong flavors. Even a blend of your favorite peppercorns adds balance and intrigue to a dish.

Why do all the fuss of boiled corn on the cob this summer when you can do something more flavorful and downright easy? Try out a corn pudding recipe. You can use the traditional canned cream-style corn or try out the frozen version of cream-style corn. The frozen version retains more of the corn's nutrients and fresher flavor.

All this recipe is about is creating a custard to "enrobe" the corn using flour, sugar, eggs and milk. Freshly ground nutmeg is always a wonderful addition to milk products and is used in a light dusting on top of the pudding. There is just something about nutmeg that gives a dish this sense of intense freshness. Go lightly as a lot goes a long way with this strong spice.

When the corn pudding cooks you might notice some extra liquid that looks like it's seeping out or even separating from the custard. It's the corn giving off liquid and sugar so don't scoop it up and throw it out. As the corn pudding cools a bit the liquid volume will calm down and settle back into the dish. You might get some run over but it won't ruin the taste of the dish. This doesn't happen every time but occasionally as you never know the level of sugars and water content in the corn product you are using.

These two recipes are an easy simple weekend dinner or great for a large gathering. Just add a simple green salad and a store bought dessert like a pie, cake or cookies and ice cream to beat the heat!


Sweetened Brisket

From: Julie Kay, food editor @ 2theadvocate

Serves: 8 to 10

Ingredients:

1 (4-lb.) beef brisket
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/3 cup brown sugar


Directions:

1. Sprinkle brisket with garlic powder, onion salt and black pepper.

2. Mix Worcestershire and soy sauces together with brown sugar. Pour mixture over brisket. Marinate brisket overnight in refrigerator.

3. Put brisket and marinade into slow cooker. Cook on Low for 8 to 10 hours.

4. Remove meat from cooker; slice and serve. Meat may also be shredded for po-boys.





Southern Corn Pudding aka "Cawn Puddin'"

From: Corinne Cook, food editor @ 2theadvocate

Serves: 8-10

Ingredients:

2 (14.75-oz.) cans cream-style corn or about 3-1/2 cups
1 tbl. sugar
2 tbls. flour
Salt and pepper to taste
4 eggs, well-beaten
2 tbls. butter, melted
2 cups milk
Sprinkle of nutmeg, if desired


Directions:

1. In medium bowl, combine corn, sugar, flour, and salt and pepper to taste.

2. In separate small bowl, combine beaten eggs, melted butter and milk. Stir with whisk until well-blended. Add the milk mixture to the corn mixture.

3. Spoon into 2-1/2-quart dish that has been lightly greased or sprayed with nonstick coating.

4. Very lightly sprinkle nutmeg over the top of the casserole.

5. Bake in preheated 350-degree oven for about 50-60 minutes or until custard is set and top is lightly browned. If it looks like it is getting too brown, loosely cover the top with a piece of foil.



*** Photo by Girl Interrupted Eating @ flickr


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Seafood Recipes: Crawfish Casserole, Crawfish Corn Bread, Crawfish Tortellini

*** Louisiana crawfish come from fresh water and are safe from the Gulf oil spill. Enjoy Crawfish Casserole, Crawfish Corn Bread and Crawfish Tortellini this crawfish season!




Photo by adie reed @ flickr



From Denny: With all the high drama unfolding out in the Gulf of Mexico from this BP oil spill the past month, people are confused as to which seafood is still safe to eat. Farmed crawfish come from inland fresh water ponds and are the primary source for the crop. Those inland sources are far from coastal contamination.

The government has prohibited fishing in specific areas of the Gulf affected by the oil spill. Fortunately, there are fresh water Louisiana fish and crustaceans still to be enjoyed this summer like crawfish and catfish.

The Louisiana Agriculture and Forestry Commissioner, Mike Strain, gave the OK on Louisiana crawfish this month. He says our crawfish are not affected by the Deepwater Horizon oil leak.

Robert Romaire, LSU AgCenter aquaculture professor, said “Crawfish are raised in freshwater ponds and the Atchafalaya Basin,” Romaire said. “There are no crawfish ponds sufficiently close to the coast that can be impacted by the oil spill. Actually,” he added, “LSU AgCenter statistics from the past decade show a large percentage of the crawfish crop is harvested from ponds. More than 98 million pounds of crawfish came from domestic ponds in 2009,” Romaire said. “The wild crawfish crop accounted for nearly 15.5 million pounds.”

What about purchasing frozen or fresh crawfish tail meat? Remember, it's USDA-inspected and approved - and in proper cold storage.

For anyone living in the New Jersey area who like to go to the Crawfish Fest festival slated for June 4 - 6, check out CrawfishFest.com. Louisiana live crawfish will be shipped from crawfish farms only to the festival. Raw or grilled Louisiana oysters may have to be removed from the 2010 Crawfish Fest menu. That determination will be made closer to the festival date. They have been holding this festival for 21 years now.

After you go to a crawfish boil or two Louisiana folks usually start the round of various popular crawfish dishes. These three are easy to make and delicious crowd pleasers. If you don't have crawfish in your area you can substitute your favorite fresh seafood like clams, shrimp or fish.

Recipes Featured:

Crawfish Casserole
Crawfish Corn Bread
Crawfish Tortellini






LeBlanc Crawfish Casserole

From: Laura LeBlanc was featured in the October, 1993 Food Focus cookbook “Making Memories” and was another “Best of the Best” recipe selection for 1993

Serves: 8 to 10

Ingredients:

1 stick margarine plus 2 tbls. margarine
1 (8-oz.) pkg. cream cheese
1 large onion, chopped
1 large bell pepper, chopped
1 cup canned sliced mushrooms, drained
2 tbls. finely minced garlic
2 lbs. peeled crawfish tails
1 (103/4-oz.) can cream of mushroom soup
2 to 3 cups cooked rice
1/2 tsp. cayenne pepper
3 dashes white pepper
1-1/2 to 2 cups grated Velveeta cheese
1 cup canned fried onion rings


Directions:

1. In a small skillet, melt 1 stick margarine. Cube cream cheese and add to the melted margarine. Stir over low heat until cream cheese is melted. Set aside.

2. In a large pot or Dutch oven, melt the remaining 2 tablespoons margarine and sauté the onions and bell pepper until vegetables are tender. Stir in the sliced mushrooms and minced garlic. Add crawfish tails and cook until heated through.

3. Add the mushroom soup and 2 to 3 cups cooked rice. Stir the cream cheese and margarine mixture into the crawfish mixture. Stir and season to taste with peppers.

4. Place mixture in greased (4-quart) casserole or several casserole dishes. Top with grated Velveeta cheese and fried onion rings. Bake in 350-degree oven for about 30 minutes or until bubbly.

Note from Laura LeBlanc: Freezes well and can be made a day before you need to serve it. Shrimp can be substituted for crawfish.

Testing note: Food editor Tommy Simmons made the recipe as directed and then transferred the cooked crawfish and rice casserole to a slow cooker to keep it hot for serving at a church luncheon.





Crawfish Corn Bread

From: “River Road Recipes IV Warm Welcomes” published by the Junior League of Baton Rouge

Serves: 8 to 10

Ingredients:

1 yellow onion, chopped
1/2 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup (4 tbls.) butter
2 jalapeño chilies, chopped
2 cups yellow cornmeal
1 tbl. baking powder
1 tsp. salt
1/2 tsp. baking soda
1-1/2 cups (6 ozs.) shredded cheddar cheese
1 (15-oz.) can cream-style corn
1 cup milk
1/2 cup pecan oil or vegetable oil
3 eggs, lightly beaten
1 lb. peeled crawfish tails


Directions:

1. Sauté the yellow onion, bell pepper and green onions in the butter in a skillet until tender. Stir in the jalapeño chilies.

2. Combine the cornmeal, baking powder, salt and baking soda in a bowl and mix well.

3. Stir the cheese, corn, milk, oil and eggs into the cornmeal mixture. Add the onion mixture and mix well. Stir in the crawfish tails.

4. Spoon the batter into a greased 9-inch cast-iron skillet. Bake at 400 degrees for 35 to 45 minutes or until light brown. Serve with a bowl of soup and/or a mixed green salad. You may bake the cornbread in a greased 9x13-inch baking pan.





Crawfish Tortellini

From: Frances Cangelosi and was selected as one of The Advocate Food section’s “Best of the Best” in 2003

Serves: 6 to 8. This dish freezes well.

Ingredients:

1 stick butter
1 medium onion, chopped fine
2 pods garlic, minced
1-1/2 to 2 lbs. crawfish tails rinsed very slightly
1/2 cup grated Parmesan cheese
1/8 cup chopped fresh parsley
1-1/2 pints whipping cream
1 to 2 tbls. cornstarch dissolved in a small amount of water or milk
3/4 of a (20-oz.) pkg. of fresh tortellini with cheese
Salt
Red pepper


Directions:

1. In the butter, sauté the onion and garlic.

2. Add crawfish tails. Cook about 5 minutes.

3. Add Parmesan cheese, fresh parsley, whipping cream and dissolved cornstarch. Stir into a sauce and heat until thick.

4. Boil tortellini according to package instructions. Drain.

5. Fold in sauce with the cooked tortellini. Season to taste with salt and red pepper. Serve immediately or put in a casserole to be heated at 350 degrees until heated through.

Note: Camille Cassidy makes this recipe often for family and guests. She usually doubles it to serve a crowd — sometimes making two double batches for a large group. She likes to add a little bit of liquid crab boil to the dish.


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Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Video: Louisiana Chef Makes Crawfish Etouffee

From Denny: This video is great for demonstrating how to make a roux fast and furious on the stove. If you are unfamiliar with how to make a roux then this video will prove useful. Making a roux to the desired color of choice is all about preference. New Orleans uses a very dark roux the color of milk chocolate, sometimes darker. In Baton Rouge we go for a lighter roux about the color of caramel candy.

The traditional roux most people know is what you use for a cream sauce - but you don't take it to the darker stages before adding water, milk or cream. A traditional roux is where you heat a pan, add butter or oil, then add flour until well dissolved, then adding the liquid quickly. The key to a good roux in Louisiana cooking, besides the color which adds a richer roasted flavor since you are basically pan roasting the flour, is to cook the roux and liquid for at least 30 minutes to cook out the flour flavor and glue like texture. That's when the dish gets to shine as awesome flavor, playing up the spices.

Since this is a local food video, and the local media doesn't usually keep embedded videos available past one year, I've included some recipes for crawfish etouffee and smothered crawfish (about the same thing).

Smothering your food sounds a bit psychopath to people outside the American South but it's a favorite of the slow food mindset in country Cajun cooking. What are some of the essentials for this smothering technique? You have to bring on board The Holy Trinity of diced onions, bell pepper and celery - along with some salt, pepper and garlic powder.

The smothering technique is also used for meat dishes like pan fried pork chops that are then covered and cooked with a small amount of liquid and veggies, creating a gravy. Basically, it's a kind of braising. First you sear the meat, then add the onions, bell pepper and celery, then the flour. When you add the flour this way you get a lighter brown roux. Add your liquid of choice and you don't have to worry about getting lumps in your gravy. Just cover and slow cook for a while until desired tenderness. Easy as can be!

It's one of those low maintenance dishes you can ignore for 30 minutes to an hour or keep on low heat until ready to serve. These kinds of slow food smothered dishes work well for busy households where everyone is on the go with different schedules but want a home cooked meal ready and waiting with ease. In the South we even smother potatoes and other vegetables besides meat dishes.

Chef Joe Caton, of Louisiana Lagniappe restaurant in Baton Rouge, serves up a classic Louisiana crawfish etouffee. He only offers this dish when the crawfish are in season and fresh. Be sure to visit Louisiana during crawfish season which lasts through May! The rest of the year you will only find the crawfish tails frozen.

If you don't have access to crawfish in your area then consider using shrimp, oysters or a meaty fish as any of those choices are equally wonderful!











Smothered Crawfish

From: The Louisiana Seafood Bible: Crawfish cookbook by Jerald and Glenda Horst

Serves: 4-6


Smothered Crawfish

Ingredients:

1 stick butter
2 medium onions, finely chopped
2 small bell peppers, finely chopped
4 cloves garlic, minced
2 tbls. flour
2 lbs. crawfish tails
1 tsp. salt
1/2 tsp. black pepper
Cooked rice

Directions:

1. Melt the butter in a cast-iron Dutch oven over low heat. Add the onions, bell peppers and garlic. Sauté over heat until the onions are transparent.

2. Add the flour and stir until blended.

3. Add the crawfish, salt and pepper. Cover and cook for 15 minutes, stirring frequently. Serve over cooked rice.

Tip: Smothering works best in a cast-iron pot over low heat. Take your time and do not rush this dish.





More recipes for Crawfish Etouffee from this blog:

Louisiana Crawfish Etouffee From Lafittes Landing - Famous Louisiana Chef John Folse

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Yummy Homemade Coconut Cream Pie

Coconut Cream Pie by little blue hen @ flickr


From Denny: When it comes to holidays, new Spring weather and the coming summer, Southern cooks in my area often turn to making coconut cream pie. It's a real crowd pleaser and great for school functions, family gatherings and holidays.

If you don't have the time to make your own pie crust just purchase one from the refrigerated section of your grocery store as many of them are quite good. If you never have made your own, take the challenge and enjoy the fun of "making it from scratch" as the old cooks used to say.

If you don't like meringue to top the pie you can always use a whipped cream topping, preferably the real thing and not the imitation. Also, if you get in a hurry and forget to place the coconut on the topping to toast as it bakes just add toasted coconut later to each individual piece as you serve!





Coconut Cream Pie

From: Food writer Corinne Cook @ 2TheAdvocate

Makes: 1 ( 9-inch) pie

Ingredients:

1 (9-inch) pie crust, baked

Coconut Cream (or Custard) Filling:

2/3 cup sugar
3 tbls. cornstarch OR 1/3 cup all-purpose flour
Small pinch of salt
2 cups milk
3 large eggs, (separate whites from yolks and place in separate bowls)
1-1/2 tbls. butter
1 tsp. vanilla
3/4 cup grated coconut
1/2 cup grated coconut for topping

Meringue:

3 egg whites at room temperature
1/4 tsp. cream of tartar
6 tbls. sugar
1/2 tsp. vanilla extract

Directions:

Coconut Cream (or Custard) Filling:

1. Prepare pie crust and bake. Allow to cool completely.

2. In medium saucepan, combine sugar, cornstarch or flour and salt.

3. Gradually stir in the milk and mix well. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for about 1-1/2 minutes more, then remove from heat.

4. Beat egg yolks with a fork until they’re well blended. While stirring, slowly stir about 1 cup of the hot mixture into the beaten egg yolks; then add it back to the hot mixture. Cook, while constantly stirring, another 1 or 2 minutes or until thickened. Remove from heat.

5. Stir in the butter, vanilla and 3/4 cup grated coconut. Pour into baked pie shell which has cooled completely.


Directions for Meringue:

1. Using a mixer, beat egg whites and cream of tartar together until frothy. Gradually start adding sugar a little bit at a time. Beat until stiff and glossy and sugar is dissolved. Beat in vanilla.

2. Drop spoonfuls onto hot custard in pie shell and spread meringue to meet edges of crust to prevent shrinking and weeping. Make swirls or dab spoon on top of meringue to make points. Sprinkle with remaining 1/4 cup coconut.

3. Bake in preheated 400-degree oven until lightly browned, about 7 to 9 minutes.


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Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food

From Denny: The Early Show on CBS runs this segment called "Chef on a Shoestring" where the challenge is to prepare a three course meal for four people that costs under $40.

Celebrity Chef Dispirito has appeared on "Dancing with the Stars" TV show and has a new best-selling cookbook called "Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories." When we think of comfort food we usually don't think of the word "healthy." Well, Chef Dispirito will prove comfort food can be healthy with fewer calories and a lot less expensive! His cookbook is already topping the New York Times sales charts.

Recipes featured from his cookbook:

Wedge of Lettuce with Bacon and Blue Cheese
Charred Beef Burgers with Baba Ghanoush
Sweet Potato Fries
Peach and Blueberry Cobbler With Ginger And Cinnamon







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito



Watch CBS News Videos Online



Food Facts from Epicurious.com:


Baba Ghanoush: A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for or Middle Eastern Flat Bread.

Blue Cheese: This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include dana-blu , gorgonzola, roquefort and stilton. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging.

Heirloom seeds (heirloom tomato): The advent of mega-agriculture in America has seen the gradual depletion of ancient varieties of native non-hybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting.

Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. As the public becomes more aware of these wonderful alternatives, farmers are also becoming more interested. Heirloom produce can be found in some specialty produce markets and farmer's markets.





Wedge of Lettuce With Bacon and Blue Cheese

INGREDIENTS:

1 small head iceberg lettuce
1 small red onion, sliced very thin
1 large heirloom tomato, cut into large dice
3/4 cup of 3-Grams-of-Fat Blue Cheese Dressing or Bolthouse Farms Chunky Blue Cheese Dressing
6 tablespoons crumbled reduced- fat blue cheese, such as Treasure Cove
6 tablespoons real bacon bits, such as Hormel Real Bacon Bits
Salt and freshly ground black pepper


DIRECTIONS:

Cut the iceberg lettuce into 4 wedges. Place 1 wedge on each of 4 salad plates, and top each wedge with some red onion and tomato. Drizzle each wedge with blue cheese dressing, and top it with crumbled blue cheese and bacon.

Season the salads with salt and pepper to taste, and serve.





Charred Beef Burgers with Baba Ghanoush

INGREDIENTS:

1 medium eggplant
2 tablespoons 5% Greek yogurt
Salt and freshly ground black pepper
4 Ezekiel 4:9 Sprouted Whole-Grain Flourless Burger Buns
Nonfat cooking spray
12 ounces 90 percent lean ground beef, formed into 4 patties
1/2 cup "Russian Island" Dressing or store bought reduced-fat Russian dressing
4 slices heirloom tomato
4 slices red onion
4 leaves romaine lettuce, broken in half


DIRECTIONS:

Char the eggplant over an open flame, rotating it often to cook evenly, about 20 minutes. The skin should be completely blackened and the flesh should be cooked through.

Place the eggplant in a bowl, cover it tightly with plastic wrap (to steam off the skin), and set it aside for 5 to 10 minutes. Then remove the charred skin with a paper towel, leaving the flesh behind.

Chop the eggplant with a knife until it is a thick and chunky puree. Mix the eggplant and the yogurt together in a bowl, and season it with salt and pepper to taste.

Preheat a grill or grill pan over high heat.

Split the buns in half, and spray the split surfaces lightly with cooking spray. Season the burger patties with salt and pepper to taste.

Place the buns, cut sides down, and the burgers on the grill. Allow the buns to char slightly, and then transfer them to a platter. Cook the burgers for about 2-1/2 minutes per side for rare.

To assemble the burgers, spread the bottom buns with some of the eggplant mixture. Place the burgers on top, and then top each burger with some of the Russian dressing. Pile the tomato, onion, and lettuce on the burgers, and set the bun tops in place. Serve.





Sweet Potato Fries

INGREDIENTS:

2 medium sweet potatoes, scrubbed
Salt
Nonstick cooking spray
2 tablespoons fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne pepper


DIRECTIONS:

Slice the sweet potatoes lengthwise into 1/4-inch-thick slices. Cut the slices into 1/4-inch-wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of their moisture.

Meanwhile, preheat the oven to 450°F. Place a wire rack on a baking sheet, and set it aside.

Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.

Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.





Peach and Blueberry Cobbler With Ginger and Cinnamon

INGREDIENTS:

Nonstick cooking spray
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/4 cup plus 2 tablespoons granulated Splenda
3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons Turbinado sugar, such as Sugar In The Raw


DIRECTIONS:

Preheat the oven to 425˚F. Spray a 7 X 11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.





Breaking down the cost of the meal:

Steakhouse Salad

iceberg lettuce $1.99
red onion $.80
blue cheese dressing $1.49
blue cheese $2.99
bacon bits $1.99
total $9.26

Beef Burgers & Fries

eggplant $1.69
Greek yogurt $1.33
burger buns $3.19
ground beef $2.49
russian dressing $1.00
heirloom tomato $2.99
red onion $.80
romaine lettuce $1.49
sweet potatoes $1.49
thyme leaves $1.29
total $17.76

Peach & Blueberry Cobbler

peaches $2.24
blueberries $2.50
splenda $3.29
Bisquick baking mix $1.19
ginger $.25
turbinado sugar $2.49
total $11.96

His grand total: $38.98







Discounted over at my Amazon book store - Now Eat This: 150 of America's Favorite Comfort Foods, All under 350 Calories by Chef Rocco Dispirito


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