New Orleans New Years

Having spent quite a few New Year's Eves in New Orleans, I can say that there's no other place quite like it, for ringing in the New Year. The French Quarter is in it's element for this occasion and hosts one gigantic party, kinda like a mini Mardi Gras. Here are a few of my favorite New Orleans drink recipes that will surely please your guests. Cheers!

 

French Quarter Champini

 
1 1/2 oz. rasberry liquor
1/2 oz. Grand Mariner
1/2 oz. lime juice
1/2 oz. cranberry juice
Mix all ingredients in a shaker and shake for 10 seconds. Strain and pour into champagne glasses. Garnish w/ a frozen rasberry.

Cajun Martini

1 1/4 oz. vodka
1 dash of vermouth
Pickled jalepeno pepper
Combine vodka and vermouth in mixing glass w/ cracked ice and stir well. Strain into martini glass. Add jalapeno pepper.

Big Easy Bloody Marys

2 oz.'s vodka
6 oz.'s V-8 juice
Few dashes Tabasco
1 dash Worcestershire sauce
1 dash white pepper
1 tsp. lime juice
Shake all ingredients and strain into cocktail glass
Garnish w/ jalepeno peppers and cocktail onions

Click on the this link to see more New Orleans drink recipes.

Big Easy Cocktails: Jazzy Drinks And Savory Bites from New Orleans

Live at Grant Street Dancehall

Medicine Show 12, an annual fundraiser for the Tommy Comeaux Music Endowment Fund, at U.L.L., was held at Grant Street Dancehall, in Lafayette, on Friday night. The house was "packed to the gills" with spirited fans of the talented groups that played for this event. The famed Beausoleil took the stage and the crowd went wild, dancing to the Cajun melodies that have earned this group many Grammy nominations. 

Then, a mystery guest was announced and none other than Joan Baez, the great folk artist of Woodstock, took the crowd by surprise and played a set that will long be remembered , including "The Night They Tore Old Dixie Down"! Then, the crowd screamed for more and she responded with the lovely "Sweet Chariot".
 

Geno Delafose and French Rockin' Boogie followed and the crowd went into Zydeco overdrive and back into "nitty gritty" dance mode.

And finally, the grand finale', when famed slide guitarist, Sonny Landreth, took the stage and brought the house down, with his unique brand of rock, blues, slydeco music. An enjoyable evening was had by all and for such a good cause. Over a million dollars has been raised over the last 12 years, at this event. Let the good times roll ! What a blast!


 

T.G.I.F. + Shrimp Remoulade

Yes, that's right, Thank goodness it's almost Friday! It's been a whacky week and I am looking forward to the week end. Holiday stress is peaking, but still so much to do. Only 6 shopping days left,for gifts, and only 3 shopping days left,for Christmas dinner, plus two parties, extra guests, and the list goes on and on.

I keep telling myself that in only one week, it'll all be over and worth all the effort, and then it will be party time, for New Year's. Hooray, my favorite holiday is almost here. Meanwhile, here is an appetizer recipe that I plan to serve on my holiday buffet. It's a family favorite and will compliment the Spinach-Crawfish Dip, perfectly. Cest bon, cher!

Shrimp Remoulade

2 lbs. large shrimp, peeled and deveined
1 cup white wine
2 tbs.'s salt
2 tbs.'s. or more Tony's Creole seasoning
1 tsp. Old Bay seasoning
1 lemon, quartered
4 bay leaves

In a large pot, place the seasonings, wine, lemons, and bay leaves. Add enough water to cover the shrimp and bring to a boil. Add the shrimp and continue to boil, until the shrimp turn pink, about 5 minutes. Remove from heat and let stand for 5 minutes, covered. Drain and set aside and allow to cool.

Remoulade Sauce
 
1 cup mayonnaise
1 tsp. yellow mustard + 1 tsp. Creole or Dijon mustard
2 tsp.'s  prepared horseradish
1/4 cup green onion tops, chopped fine
1 tsp. dry mustard
1 tsp. white wine vinegar
1 tbs. lemon juice
Salt and Tabasco, to taste

Combine all ingredients in large bowl and blend thoroughly. Add shrimp and toss to coat evenly. Chill for 1 to 3 hours, before serving. Serves 8.

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Holiday Party Time !

Tis the season for holiday parties and what better time of year to host a real memorable get together. Show your appreciation for family and friends by having them over for a festive holiday buffet. This menu is perfect for gift exchanges, office parties,  after caroling,  or just about anything you can think of. Enjoy !

Crawfish Spinach Bread Bowl w/ Mini Toasts * Cajun Party Meatballs * Mini Mufalettas * Deviled Egg Potato Salad * Creole Pasta Salad * Fruit and Veggie Trays *

 

Crawfish Spinach Bread Bowl

1 lb. peeled, cleaned crawfish tails
1 pkg. frozen chopped spinach, thawed
1 can cream of celery soup
1 can cream of mushroom soup

1/2  soup can water
1/2 cup butter
1 (8 oz.) carton sour cream
1 small can Rotel tomatoes, undrained
1 onion, finely chopped
2 tbs.'s fresh parsley
Salt to taste

1 large, round loaf of bread, (French, Italian, or sourdough)

Saute the onion in the butter until tender. Add the tomatoes w/ liquid and salt and cook for 10 minutes on medium heat. Add the crawfish and cook for 10 more minutes. Add the soups and  water, to desired consistency, and cook on low heat for 30 minutes. Add the spinach, sour cream, and parsley and cook for 10 minutes more. Cut top off of bread and scoop out middle. Place mixture into a large bread bowl and serve with mini toasts. Cest bon!

Le Bon Vieux Temps Noel + Pecan Pralines

After a delicious Sunday brunch at home, we decided to take a break from Christmas shopping and headed out to find some fun. Vermilion Ville, a Cajun/Creole Heritage and Folklife Park, was having their annual Le Bon Vieux Temps Noel. The weather was warm and balmy which was perfect for walking around the grounds, along the Vermilion Bayou and attending the various activities planned for the day. 

There was a Praline Cooking demonstration at the Cooking School, L'ecole de Cuisine. Margo Latiolais was making pralines, a delicacy among Cajuns, and gave out samples to the guests. When I tell you that these were the best pralines that I have ever eaten. Ca' Cest Bon'! Old fashioned craft demonstrations were held all day and many children enjoyed learning the art of candle making.

The Jambalaya Cajun Band played in The Performance Center, Le Jour de Fete, from 1-4 pm., where there was a whole lot of dancing going on. Then someone told us that they were serving a delicious Christmas buffet at the restaurant, La Cuisine de Maman. Who could resist an all you can eat Cajun Christmas buffet! (highly recommended) A perfect ending to an enjoyable day.

Margo's Pecan Pralines

2 cups brown sugar
2 cups white sugar
1 cup evaporated milk
2 Tbls. melted butter
2 Tbls vanilla
2 cups pecans, whole or chopped

*Mix brown and white sugar,and evaporated milk
*Continue cooking on medium heat until mixture reaches a softball stage
*Stir constantly and add butter, vanilla, and pecans
*Continue cooking about 1 minute or until mixture is thick again
*Drop by spoonfuls onto wax paper

Enjoy!

Tis' the Season

Only 17 shopping days till Christmas ! About this time every year, I start to panic, wondering how on earth that I'm going to pull it all off (the shopping, the baking, the cards, the parties, the church, the school, the decorating, the guests, etc.) and keep up with my two jobs and life, at the same time. Then I think back to the year when I did all of my Christmas shopping ON Christmas Eve. Talk about pushing the envelope. Then, staying up until 4 a.m. wrapping everything.

Well, I learned my lesson on that one and vowed to begin shopping in January, for the following year. I hit all of the after Christmas sales and acquired quite a stash of gifts. I put them in a big bag and stashed them in the attic. The year flew by and when it came to the Christmas season, I started shopping in October, but totally forgot about the bag of gifts, in the attic. Then , in January, when I was storing the Christmas decorations , I saw it. The big bag of gifts that I had so carefully bought last January. I ended up giving those gifts to friends and family, throughout the year, as birthday gifts, so it all worked out well, in the end. Well, needless to say, my New Year's resolution was to buy everything online and save myself from all of the stress, ( the lines, the traffic, the unavailability of size and color, in the stores. etc.) And not to put them in the attic. Happy Shopping !

Live at the Blue Moon Saloon

After all that cooking, it was time to have some fun and what better place to find it than The Blue Moon Saloon, in Lafayette. The balmy weather was perfect for the double header, featuring Steve Riley and Friends and Cedric Watson and Creole Bijou. The lively crowd was ready to dance, as usual. More than a few pounds gained on Turkey Day were shed on the crowded dance floor 

 The bands were awesome with several of Acadiana's favorite musicians sitting in on the jam. Steve Riley and Kevin Dugas from The Mamou Playboys, Roddie Romero from the Hub City Allstars, and Chris Stafford from Feufollet, just to name a few. For a complete schedule click here.

Steve Riley and Friends

Cajun Cornbread Dressing

Here is an absolute family favorite, at any time of year, but especially at Thanksgiving. The sweetness of the cornbread combines with the spicy meat and is out of this world! This is my mother's recipe and is my Dad's favorite dish. It's easy to make and can be made ahead of time and frozen, until needed. Bon Appetit!

Cajun Cornbread Dressing 

1 lb. ground round beef
1/2 pound fresh ground pork
2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), finely chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped

Salt and Tabasco to taste
1 tbs. Cajun seasoning, divided
2 tbs.'s Worcestershire sauce


Brown ground beef and pork with 1 tsp, Cajun seasoning in a large heavy skillet. Drain excess fat and add trinity, garlic, and stir and cook for 10 minutes.  Stir in Worcestershire sauce and a few shakes of Tabasco. Add beef broth or stock, parsley, and other tsp. of Cajun seasoning and bring to a boil. Lower heat, cover and simmer for 1 hour.


Crumble "day old" cornbread, (recipe below), in large bowl. Gradually add meat mixture until desired consistency is reached. Transfer to a buttered casserole dish and dot with butter. Bake in a 350 degree oven for 15 minutes or until golden brown. Cest bon, cher!

Mama's Buttermilk Cornbread

1 (1/2) cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 (1/2) tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 (1/2) cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

Cajun Thanksgiving Feast

Thanksgiving already! It's that time of year, again, to begin planning your Thanksgiving dinner. Time to get out all those treasured family recipes that have been passed down from generation to generation. Time to make the master menu, the shopping list and gather favorite recipes. I normally start these tasks around Halloween and gather what will be needed for the feast, gradually. Then, the weekend before, I wash the table linens, china, and silverware, along with a little Thanksgiving decorating. And then it will be time to actually prepare the feast, starting several days in advance of the big day. Here is a partial list of the feast that I will be preparing for my family and friends.

Deep Fried Cajun Turkey * Mama's Cornbread Dressing * Cajun Oyster Stuffing * String Bean Casserole * Sweet Potato Casserole with Praline Sauce * Corn Maque Choux * Candied Cranberries * Butter Garlic Rolls *

Bourbon Bread Pudding * Chocolate Fudge Cake * Grandma's Pumpkin Pie*

Cajun Oyster Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Cest' Bon! Enjoy!


Nanny's Praline- Sweet Potato Casserole

8 medium sweet potatoes , peeled, chopped, and boiled until tender
1/4 cup half and half
1/4 cup cane or maple syrup
1/2 cup brown sugar
2 tsp.'s cinnamon
1 tsp. vanilla
1/2 tsp. salt
1 egg, lightly beaten

Whisk half and half with brown sugar, syrup, cinnamon vanilla, salt, and egg, in large bowl. Add the cooked, drained, sweet potatoes and beat with electric mixer until smooth. Coat a 13" by 9" baking dish with cooking spray. Spoon in sweet potato mixture and set aside. Make topping.

Praline Topping

1 cup chopped pecans
3/4 cup light brown sugar
1 small can Pet milk
4 tbs.'s butter
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Melt butter in 2 qt. saucepan. Stir in brown sugar, salt, cinnamon, nutmeg, Pet milk, and pecans. Cook and stir, constantly, on low heat until blended and smooth and thick. (about 5 minutes) Remove from heat and stir in vanilla. Spread evenly over top of sweet potato mixture. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and bake for 15 more minutes. Serves 8 Cest bon! Bon Appetit!


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Chicken and Sausage Gumbo

Gumbo, another Cajun favorite, is a delicious way to welcome the cooler temperatures of the season. With hunting season in full swing, many people are cooking their favorite gumbo. Duck or Venison may be substituted for chicken in this classic dish.


 
Chicken and Sausage Gumbo

1 cut up chicken or hen
1 pkg. hot, smoked sausage, sliced
3/4 cup each of chopped celery, onions, and bell peppers
2 cloves garlic, minced
2 quarts warm water
2 tbls's Cajun seasoning
Salt and Tabasco, to taste
1/2 cup green onions
1/4 cup fresh parsley
3 bay leaves
File' powder
2 cups cooked rice

Season chicken with 1 tbls. Cajun seasoning. Brown chicken and sausage in separate pot, adding a small amount of water, to prevent sticking to pot. Set aside.

Next, you make a roux.

3/4 cup oil and 2/3 cup flour

Stir together in a separate large heavy pot, on medium heat for about 10 to 15 minutes, until medium brown in color. Stir constantly, scraping bottom and sides, often. When desired color is reached, cut off the fire and add the celery,onions, bell peppers and garlic, to lower the temperature of the roux, and stir for about 3 minutes, then slowly add the water. Mix well and add remaining seasonings and bay leaves and bring to a boil. Lower heat and add the chicken and sausage and simmer for 1 1/2 hours. Add the parsley and green onions and simmer for 10 more minutes. Skim off excess oil, sprinkle with file', and serve in gumbo bowls with a scoop of rice and/ or potato salad. Serves 8 Bon Appetit!