by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA Ingredients: 1 c. light corn syrup 1⁄2 c. granulated white sugar 1⁄2 c. light brown sugar 3 eggs, lightly beaten 3 tbsp. melted butter 1 tsp. vanilla extract 1⁄4 tsp. lemon...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA 1 large eggplant 2 quarts Heavy whipping cream 1⁄2 lb. fresh backfin lump crabmeat 6 eggs 1 qrt. buttermilk 2 c. whole milk 6 c. corn flour 1⁄4 c. fresh chopped parsley 1⁄4 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Jason Huguet of Steamboat Warehouse Restaurant Serves 4 Ingredients: 3 c. crabmeat 2 stalks of Celery 1 c. Onion 1/2 lb. real Butter (unsalted) 4 Egg Yolks 1 c. White Flour (sifted) 2 cans Evaporated Milk 1 t. Salt 1 t. Red Pepper 2 c. shredded cheddar...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping. For the Seasoning, mix: 1 t. salt 1/8 t. Oregano 1/4 t. Garlic 1/4 t. Black Pepper 1/8 t. Onion Powder 1/16 t. White Pepper 1/8 t. Paprika 1/16 t. Red Pepper 1/8 t. Thyme...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
“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 ButtermilkHeat approximately 3 inches of pure vegetable oil to 350° F. in a deep pot. Meanwile, in a large bowl,...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
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...
