Hottest day of the year, September 7,2019. Made shrimp Remoulade for Mimi and Bebe Saturday night. Mimi went to ER this past week cause she couldn’t breathe. She actually called the ambulance. Turns out, “just” COPD, and they sent her … Continue reading
From the catering days…. an oldie but goodie. Relatively easy to make, can be dressed up festively, and always good. This was one of my favorite appetizers. It was usually served during the winter months at Christmas parties and winter … Continue reading
Now that I’ve got great pizza dough in the freezer, it’s time to explore new flavors utilizing some of the goodies I’ve canned, preserved, or stashed in the freezer. Here’s a delicious example. No real recipe, just a guideline. For … Continue reading
Three good things: Friends who share freshly caught fish with you (filleted and all!) How delicious preserved lemons are throughout the year… Knowing how to combine the two into a fabulously yummy lunch! What is persillade? According to the dictionary, … Continue reading
Louisiana is well-known for it’s shrimp. On Monday, May 26, 2014, shrimping season for a portion of the inside state waters, as well as a portion of the outside state waters were opened. For more info, visit here: Although my husband … Continue reading
No real recipe here, just a simple combination of canned sardines, lots of parsley, and some of my preserved kumquat peels with a little bit mayonnaise. I used the boneless skinless sardines (hey, some sardines is better than no … Continue reading
Delicious! This was really, really simple. The key was to cook them over low heat, flip them in the skillet, and finish them in the oven. They were sweet and succulent. The olive oil was fabulous, great for soaking up … Continue reading
This is similar to a cajun shrimp jambalaya or spanish paella in flavor. However, today we are in a Mediterranean frame of mind, using ricotta salata and orzo pasta…a little Italian, a little Greek…we could be standing in Sicily today! This … Continue reading
Cooking a beautiful filet of salmon, lightly smoked on the grill….What a delicious treat! We did a quick, cool smoke (about 225 degrees) on the grill, for about an hour. Our thermostat on the grill is going out, so, sometimes … Continue reading
A slightly different shrimp pasta salad. This one is all New Orleans with a classic remoulade dressing. A New Orleans remoulade has all these flavors, minus the mayonnaise. Feel free to increase (the remoulade sauce seasonings) or decrease (the mayonnaise) … Continue reading
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