by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana “Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana Ingredients: 4 to 5 c. whole kernel corn, drained 1 c. to 1 1⁄2 c. sugar 3⁄4 c. margarine or butter 1 c. trinity (onions, bell pepper, celery) 1 c. stewed...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 3 loaves French bread 6 eggs 2 c. sugar 1⁄2 c. cinnamon 1 stick butter 2 cans evaporated milk (milk can be added for more moisture) 1⁄4 c. vanilla extract Procedure: 1. Break bread into small pieces and place into a large bowl. 2. Add all other...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄4 lb. pecan meal 3 qts. Olive oil 3 c. apple cider vinaigrette 2 oz. balsamic vinaigrette 11⁄2 oz. creole mustard 1⁄4 c. minced garlic 11⁄2 oz. lemon juice 1⁄2 t. salt 1⁄2 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
From Justin Ferguson of Capital City Grill, Baton Rouge, Louisiana Winning Recipe from Louisiana for the 2008 Southern Breeze Gulf Coast Chef Challenge Ingredients: 4 duck breasts, scored 1 c. polenta 3 c. milk 2 ears corn 1/2 c. Parmigiano-Reggiano 4 sage leaves 4 T....
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
from LOUISIANA’S CULINARY TRAILS CAJUN COUNTRY CAPITAL CITY GRILL: Seared Duck Breast with Foie Gras, over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens CHARLEY G’S SEAFOOD RESTAURANT: Crab Cakes Smoked Duck and Andouille Sausage Gumbo Pecan...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines The salad is made from fiddlehead fern, which has a flavor similar to watercress but not as peppery (he also uses ferns in stews and soups). For the salad he shocks the ferns in icy water instead of...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines This rustic dish is made by boiling the pork belly for two hours. Cut into cubes and dry in a low heat oven (200 degrees F.) for 30 minutes to remove any moisture, since water and hot oil can be...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
From Chef Napoleon Arrieta of The Farm at San Benito in the Philippines Ingredients: 12 Roma Tomatos, each sliced into 4 rounds, marinated in salt, black pepper, olive oil and chopped basil The “cheese” layer is a purée of: 2 C cashew nuts 1 C pili nuts (or...
