12/28/2018 – Mary was inspired by the recipe for paella on page 144 of our copy of The Cash and Carter Family Cookbook. It is a bit different but similar and was VERY good. The ingredients below include some struck … Continue reading
Category Archives: Seafood
From the Deep South Dish to serve over blackened catfish and her Cajun rice pilaf. Prepare the etouffee first by melting the 1/2 stick of unsalted butter in a large skillet over medium heat and stir in the flour; cook and stir … Continue reading
Inspired by his recipe here. Turned out very good. Rich and a bit spicy with a lot of flavor. Note the changes from his recipe due to the time allowed and company. Well worth trying again as could become the … Continue reading
For Seafood Fry: Mix 3 tablespoons Kit Whol’s Creole seasoning with 1 cup masa (corn) flour, 1 cup all-purpose flour and 1 tablespoon kosher salt. The addition of 1/2 cup cornstarch will make the fry extra-crispy. … Continue reading
10/2/2018 – Fried about 15 12-15 count shrimp using Zatarain’s Seasoned Shrimp Fry mix in a cast iron Chicken Fryer using 3/4″ of Canola oil. Followed the directions on the box to make the batter plus added Kit’s Creole Seasoning to … Continue reading
8/18/2018 – This was an impromptu cook as we had been packing all day getting ready for the move to the farm and our next trip next week. I made the second trip to Home Depot and stopped by Hong … Continue reading
Inspired by Treebeards and Mary’s Crawfish Etouffee. 1 cup butter – 2 sticks 2-2/3 cups chopped celery (1/2-inch pieces) 2 medium onions, chopped into 1/2-inch pieces 2 small bell peppers, chopped into 1/2-inch pieces 1-1/4 teaspoons salt 1/8 rounded teaspoon … Continue reading
7/29/2018 – This was a great meal that provided equally great leftovers for many meals. It was inspired by the Shrimp Etouffee recipe in our copy of Treebeard’s cookbook on page 208. The idea is to prepare the blackened catfish … Continue reading
7/7/2018 – Our first BBQ’ed Shrimp attempt turned out great. It was inspired by Mr. B’s Bistro at http://www.mrbsbistro.com/recipes_shrimp.php Mary loved it insisting I take the photo as it was so good. I thought it needed more kick but that was maybe … Continue reading
7/7/2018 – Boiled heads from 7 lbs. of mixed shrimp from Kemah and added spices inspired by Kit Whol’s recipe on page 83 of our copy of her book titled New Orleans Classic Seafood. Ingredients Heads from 7 lbs of … Continue reading