REMOULADE SAUCE  I use this sauce to top off a lot of the seafood dishes I cook.  Remoulade sauce is especially good on oysters, shrimp and catfish po’boys. This is a lot of ingredients, but believe me when I say it is delicious. 1 cup mayonnaise,  ¼ cup chili sauce, 2 ½ tablespoons Creole mustard,  2 tablespoons…

    CRAB BISQUE 1 (10 ½ oz.) can cream mushroom soup, 1 (10 ½ oz.) can cream asparagus soup, 1 ½ cups milk, 1 cup evaporated milk, 1 ½ cup lump crabmeat, flaked, ¼ cup dry white wine, 2 T. butter. In a sauce pan dump the cans of soup.  Bring to a boil; add milk.  Reduce heat to a…

BUTTER DIPPING SAUCE Melt ½ stick of salted butter, ¼ cup of hot sauce, 1 tablespoon pineapple juice and 1 teaspoon Worcestershire sauce in a skillet.  Arrange fried wings on a platter. Garnish platter with curly parsley.  Serve the chicken wings with the butter dipping sauce, celery sticks, carrot sticks, cucumber slices, crumbled blue cheese,…

    MOCK CHAMPAGNE This a great refreshing drink for those that do not drink alcoholic beverages.  I traditionally made this champagne for my kids. This drink can be served to celebrate any and all festive occasions. I traditionally celebrated New Years with mock champagne, chitterlings, cold slaw, candied yams, hot water corn bread and…

I made this recipe specifically for my granddaughter Rosie.  This recipe is fashioned after the corn dogs I have eaten at the Texas State Fair.  Rosie is my corn dog lover and I love Rosie, which translates to creating a delicious corn dog recipe. ROSIE CORN DOGS 3/4 cup yellow self-rising corn meal, 3/4 cup self-rising flour, 2…

I have been receiving request for lamb dishes. Here’s a quick and easy one, that is once you start cooking, that will put a smile and a wow on your dinner guest. LAMB SHANKS First things first, let’s make the marinade.  in a bowl add some olive oil, lemon juice, red wine, minced garlic, dried…

Add 7-large eggs to the pot.  Add at least 3-inch of water over the top of the eggs.  Bring to a boil for approximately 5-7 minutes.  Remove from the heat and allow to rest for another 15-minutes. Dump the warm water and add cold water to the pot allow the eggs to cool down for…

This is a great summer appetizer.  There is no limit to the melon and luncheon meat combinations you can use.  Let your imagination go wild. MELON AND MEAT Crenshaw, honeydew and cantaloupe melon with lean pastrami, Canadian bacon, and Coppa luncheon meat. Cut melon into bite size pieces and wrap with paper thin slices of…

BEET SALAD 1 (3-ounce) package lemon gelatin, 1 cup boiling water, 3 tablespoons white vinegar, 2 tablespoons grated white onions,  3/4 cups diced celery, 1 (14.5-ounce) can shoestring beets, 3/4 cup beet juice, 1/4 teaspoon sea salt, 1 1/4 teaspoon horseradish, 1/4 cup chopped walnuts, 1/8 cup jicama, peeled and chopped. 1 bunch of arugula,…

COINS are  a savory pesto.  I call them coins because of the way they look..  I love these coins, I think you will too, they are beautiful and delicious, what’s not to love. I suggest serving them with steamed garlic shrimp and mussels. 1 cup salted butter, softened, 8 ounces shredded parmesan cheese, 4 minced garlic cloves,…

    My perfect summertime dessert is vanilla ice cream topped with PEACH FROST.  When a peach is ripe it will have a sweet smell, be a little soft yet firm to the touch. VANILLA AND PEACH FROST TOPPING 3 ripe freestone peaches, peeled, pitted and cut into quarters, 1/2 cup light corn syrup, 1/8 teaspoon…

    The secret to my pasta salad is the delicious dressing I am sharing with you! My dressing is fire roasted Rotel and Italian salad dressing. My salad contains pasta, cucumber chunks, cherry tomatoes, grated carrots, green peas, sliced green and red bell peppers, sliced red onions, celery, shredded provolone cheese and sliced black olives. First things first,…