Coast to Coast Cuisine of Summer

From sea to shining sea, the coast-to-coast cuisine of summer flavors a celebration with the undeniable taste of summer.

Gulf Coast cuisine of summerCulinary misconceptions abound, one in particular is that Gulf Coast seafood dishes are swimming in grease, hot sauce or a combination of both.

Granted, the key ingredient featured in many Gulf Coast region seafood dishes and recipes has been swimming at one time or another, but the measure of flavor, spice, and heat varies from region to region.

boiled-Louisiana-crawfish

No map needed to tell me what part of the Gulf Coast I’m in; just point me in the direction of the kitchen (indoor or outdoor) and the in-house spice cabinet.

bbq-sauces-rubs-spices

Pot and spice potions tell the tales.

Get it?

pascals-manale-restaurantPascal’s Manale via Explore New Orleans

Barbecue speaks the universal language of fire it up, throw it on and c’est si bon!

I became a seafood barbecue believer the first time I tasted barbecued shrimp at Pascal’s Manale Restaurant in New Orleans.

You can’t talk the cuisine of summer without talking barbecue, and BBQ naturally brings the conversation around to potato salad.

homemade-potato-salad-4th-july

Boiling shrimp and crawfish is a way of life down Southern states of the Gulf Coast way.

I’m totally convinced the throw it all in one pot principle of shrimp and crawfish boiling sparked the crock pot revolution.

cuisine of summer

When Dave the Builder was working in the corporate world, we were active in the office supper club.

decorative-crawfish-platter

Our group took a crawfish boil to new flavor heights, but the real deliciousness was surprisingly found in the “sides” that went into the pot.

Here’s what made the pot:

crawfish

whole yellow onions

garlic bulbs

lemons

celery stalks

whole carrots

link sausage

red potatoes

corn on the cob

cabbage

buttermilk-southern-skillet-cornbread copy

Let me tell you the crawfish were tasty, but the vegetables were the hit of the night!  Our hostess whipped up a couple of skillets of hot cornbread and the crowd went wild

Food for thought, people!

crawfish-time-paintingCrawfish Time by Dianne Parks

Crawfish Boil 101 from NOLA.com offers expert advice for the perfect boil.

catfish_cinnamon_chipotle1-710x1065Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

Caught in freshwater or farm-raised, coasters love catfish.

Catfish is exactly what it is- a mild, delicious classic comfort food.

Broiled, blackened, baked, poached, grilled, barbecued, stuff-I’ve eaten catfish prepared in all the aforementioned ways.

Given my plate of preference, I’ll have mine fried crisp with a side scoop of coleslaw, flour battered French fries, two lemon wedges and a couple of green onions.

classic-fried-catfish-lClassic Fried Catfish with Hushpuppies and Tartar Sauce

In the next Coast to Coast installment we’ll be going from Atlantic to Pacific, gee, the seafood is terrific!

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Seasonings: A Mardi Gras Gumbo Good Time History Lesson

The parades are rolling, Carnival colors of purple, green and gold are everywhere, krewes stand dressed and ready to heed the calls of “Throw me something, Mister!”, and kitchens across the state are turning out bowls of hearty Mardi Gras gumbo by the gumbo pots full.

It’s that time of year again for the Places In The Home seasonings Mardi Gras gumbo good time history lesson and recipe feature.

Cajun Mardi Gras painting

Louisiana Cajun Mardi Gras Art Print

In rural Cajun parishes of Louisiana, costumed participants saddled up and on horseback make the Fat Tuesday run, the annual Courir de Mardi Gras.

Courir_run_2010_05

Courir run

Masked riders will hunt, gather and produce ingredients found at local farms to put in the end of run community gumbo.

courir_run

Courir Run

Gumbo recipes in our area of the world range from chicken and andouille sausage to duck to seafood full of shrimp, crab and oysters.

Bell pepper, onion and celery, otherwise known as  the Cajun holy trinity, gets the seasonings Mardi Gras gumbo ball rolling.

peppers-onions

For a period back in the lat 1970’s, my dad got on a kick of making duck and seafood gumbo on Christmas Eve.

Good and tasty times!

He stopped cooking seafood or duck gumbo upon discovering the ultimate taste of Mardi Gras, Prejean’s Seafood Gumbo.

got gumbo

Located in Lafayette, Louisiana, Prejean’s (pronouned pray-shjohn) Restaurant is a family style restaurant serving Cajun and Creole dishes.

There is a difference between Cajun and Creole foods, but not nearly enough to matter to most.

Prejeans seafood gumbo

One taste of Prejean’s Seafood Gumbo and you’ll know what the buzz is all about.

Prejean’s Seafood Gumbo

Ingredients: (roux)

¾ cup oil

1 cup flour

Ingredients: (stock)

Kitchen bouquet (optional)

8 oz. unsalted butter

1 ½ cups chopped onions

1 cup chopped bell pepper

½ cup chopped celery

1 gallon water

4 ounces chicken bouillon granules

2 bay leaves

seasonings: 1 tsp. Salt*, black pepper, and red pepper

2 teaspoons garlic powder

2 pounds peeled shrimp

1 pound crabmeat

1 pound crawfish

2 cups oysters (optional)

¼ cup green onions

*Salt should not be added until late in the simmering process, after some of the water has evaporated.  Salt is already present in the bouillon broth.

Method:

Heat oil in large, heavy pot.  Add flour slowly, stirring all the while. Continue to cook over medium heat, stirring constantly, until dark brown in color.  (If you are worried about burning the roux, cook to a medium dark color and add Kitchen Bouquet for extra color).

All at once, add the chopped onions, bell pepper, and celery. Continue to cook until vegetables are transparent (about 10-15 minutes).  Add bay leaves and seasonings and cook on low for 45 minutes.

Add 1 gallon of water and the 4 ounces of chicken bouillon to the roux and stir slowly until thoroughly mixed.

One minute prior to servings, add shrimp, crabmeat, crawfish, and oysters to the gumbo.

Serve in a bowl over rice.  Garnish with chopped green onion tops.

Serves 8.

Prejean’s Restaurant

The seasonings and measurements of a Mardi Gras gumbo recipe can be the best kept secret.

Mardi Gras gumbo is traditionally  served with rice.   Gumbo side pairings include saltine crackers, french bread, a boiled egg and/or a hearty scoop of potato salad.

Pass the file and a good time, it’s Mardi Gras gumbo season in Louisiana.

cest-si-bon

Green Pea And Pearl Onion Pancakes

One good thing about living in Louisiana is the abundant number of festivals and celebrations on any given weekend.

Hello, Mardi Gras, Jazz Fest and Saints football season!

Laissez les bon temps rouler

We are proud of our standing as the Festival Capital of America.

Believing there is as much life in the pre and post party as there is in the actual party itself gets our Laissez les bon temps rouler way of life rolling!

Celebrating Earth Day fills the Pelican bill as Louisianians appreciate the importance of preserving, sustaining and conserving our natural resources, coastlines, wetlands, forests, wildlife habitats through environmental awareness and action to keep Louisiana beautiful while doing so!

earth-day

I am  peapared for Earth Day by going green, recycling and repurposing left over green peas and pearl onions.

peas-in-shells-in-bowl

 Karolina Kołodziejczak on Unsplash

My I’ve got to try this recipe moment came as soon as I saw the April issue of Epicurious magazine.

The gorgeous peasentation featuring vintage hotel china (love, love, love!) grabbed my attention.

Green Pea and Pearl Onion Pancakes make a deliciously impressive dish.

As a peaperfect pairing accompaniment, I whipped up a peppered sour cream to serve with this c’est si bon dish.

green-pea-pearl-onion-pancake Green Pea and Pearl Onion Pancakes 

Ingredients

8 ounces (1 cup) very young small early peas, drained

½ cup cooked(softened) pearl onions

1 teaspoon coarse Kosher salt

3  large eggs

1 cup low-fat cottage cheese

¼ cup all-purpose flour

2 Tablespoons vegetable oil (for recipe)

vegetable oil (for skillet)

2 green onions, thinly sliced

Here’s What You Do:

Completely drain canned early peas.  Prepare the pearl onions according to package directions.  Puree eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon coarse kosher salt together in food processor until smooth and the thickness of pancake batter.

peas and onions

Pour pureed batter into mixing bowl and stir in drained peas, pearl onions, and a few green onions.

cooking pancakes

Heat oil in a large skillet over medium heat.  Use a ¼ measuring cup or ice cream scoop to dip pancake batter. Pour batter into skillet, spreading into rounds. Cook pancakes until bubbles form on top.

pea-pearl-onion-pancakes-in-skillet

Turn each pancake, continuing  to cook until golden brown on bottom and edges slightly crisp.  Top with thin sliced green onions and peppered sour cream.

cest-si-bon

In A Small Town: Natchitoches, Louisiana

Today’s Natchitoches, Louisiana post is an updated version in tribute to Natchitoches being chosen Best Southern Small Town by USA Today readers. Visit Natchitoches once and you will come to know why this comes as no surprise to me. 

It’s the time of year for travel.

Vacations, staycations, and day trips refresh our recreating souls, renew connections, and give us ideas to implement into our home decor.

Natchitoches (NACK-uh-tush) was established by the French in 1714, and is the oldest permanent settlement in the 13 state territory Louisiana Purchase.

French and Spanish forts, historical homes, national historic landmarks, bed and breakfasts, antique shops, and fantastic restaurants line the original brick Front Street.

Historic Front Street in Natchitoches, Louisiana

Historic Front Street in Natchitoches, Louisiana

One of my favorite shops to visit on historic Front Street is Kaffie-Frederick, Inc., General Mercantile.

Kaffie-Frederick is the oldest general store in Louisiana. The front door swings open to a blast from the past decor full of charm, hardware, tools, classic toys and utensils all in I remember these splendor.

Natchitoches is the hometown of  writer, producer and film director Robert Harling.

Robert Harling is best known as the writer of the play, Steel Magnolias.

Rooted in location and hometown authenticity, Natchitoches was the star of the South for a brief period of time in 1988 when Hollywood came calling.

Excitement surrounding the filming was a statewide topic of conversation, and the memories of the stars and their time spent weaving in and out of the local landscape a souvenir program in Louisiana film history.

Taylor-Cook home, better known as The Steel Magnolia House, remains one of the most recognizable and popular historic homes in downtown Natchitoches.

Many moonlight tour of homes ago, Dave the Builder purchased tickets to the Natchitoches Fall Pilgrimage Tour of Homes as a surprise birthday gift to me.

Steel Magnolia House Natchitoches Louisiana

Steel Magnolia House – Natchitoches, Louisiana

 Candlelight and cocktails themed evening tours of Taylor-Cook aka the Steel Magnolia House was a party not to be forgotten.

Several hundred guests strolled the grounds and toured the home filled with period antiques tastefully paired with stylish accents while sipping cocktails by moonlight, music and magnolias.

tulips-in-bloom

Natchitoches, Louisiana knows how to throw a good party.

Clockwise from top left: Taylor-Cook House, Front Street, Immaculate Conception Catholic Church, Melrose Plantation

Roque House (circa 1797)

Roque House (circa 1797)

Big_House_at_Melrose_Plantation_-_east_elevationBig House at Melrose Plantation

One of my favorite artist, African-American folk artist Clementine Hunter (late December 1886 or early January 1887 – January 1, 1988) is closely associated with Natchitoches.

Miss Hunter was born near Cloutierville, Louisiana, moving to Melrose Plantation when she was fifteen years old.

Clementine Hunter (pronounced Clementeen) was a self-taught artist who painted from memory.

Clementine Hunter photo

Clementine was encouraged to paint and locally promoted by Melrose plantation curator, François Mignon.

Clementine_Hunter_-_The_Wash_-_91.88.2_-_Minneapolis_Institute_of_ArtsThe Wash – Clementine Hunter

The subjects of her paintings portray plantation life as it were in the early 20th century.

Although most of her works are untitled, the subject would be verbally described by the artist herself when asked.

Clementine_Hunter_-_Picking_Cotton_-_91.88.1_-_Minneapolis_Institute_of_ArtsPicking Cotton – Clementine Hunter

In the early days of her painting dating to the 1940s, Clementine Hunter sold her works for a quarter. Her paintings can now sell for thousands of dollars.

Estimates show Clementine Hunter painted between four and five thousand paintings in her lifetime.

Miss Hunter continued to live in Northwest Louisiana until her death in 1988.

Cane River view downtown Natchitoches

Cane River

Picturesque Cane River runs through downtown Natchitoches.  

On the first weekend of December, Natchitoches illuminates the Southern night sky in a festive Christmas festival firework spectacular.

Approximately 150,000 visitors descend on the small town to experience this annual festival of lights, a tradition that ushers in the holiday season.  

Louisiana is known for its regional cuisine, and the Natchitoches Meat Pie is a Southern delicacy dating back to the late 1700s.

classic Natchitoches meat pies

Natchitoches Meat Pies are deep-fried pastries filled with ground beef and ground pork seasoned with onions, peppers, and garlic also known as the Cajun trinity.

Classic Natchitoches Meat Pie 

Ingredients

2 tablespoons vegetable oil, divided, plus more for frying

½ pound ground beef

½ pound ground pork

1 teaspoon dried oregano

¾ teaspoon kosher salt

½ teaspoon crushed red pepper

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

2 tablespoons all-purpose flour

½ cup minced yellow onion

2 cloves garlic, minced

¼ cup finely chopped red bell pepper

1 stalk celery, finely chopped

2 Meat Pie Dough (recipe follows)

1 large egg

2 tablespoons water

Directions

In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne.  Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes.

Drain any excess liquid.  Sprinkle with flour, and stir to combine.

In a large saucepan, heat remaining 1 tablespoon oil over medium heat.
Add onion; cook until tender, about 2 minutes.

Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture.  Let cool completely.

Reserve 12 pieces for another use.  On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet.  Refrigerate for 10 minutes.

Using a 5-inch round cutter, cut rounds from each piece of dough.  In a small bowl, whisk together egg and 2 tablespoons water.

Place 2 tablespoons filling in center of each round.  Lightly brush edges with egg wash.  Fold dough over filling, and press to seal.

Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal.

Freeze pies before frying.

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°.

Line a rimmed baking sheet with paper towels, and place a wire rack on top.
Remove pies from freezer.

Using a slotted spoon, gently place pies, 3 at a time, in hot oil.  Fry until golden brown, about 2 minutes per side.

Remove from oil, and let drain on prepared pan.

Makes 28.

Meat Pie Dough

Ingredients

5 ¾ cups all-purpose flour

2 ½ teaspoons salt

1 ¼ teaspoon baking powder

¾ cup lard

2 large eggs

1 ½ cups whole milk

Directions

In a large bowl, whisk together flour, salt, and baking powder.
Using a pastry blender or 2 forks, cut in lard until mixture is crumbly.

In a small bowl, whisk together eggs and milk.  Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form.  Knead together twice, and let rest for 10 minutes.

Cover and refrigerate until using.

Makes 14.

-Louisiana Cookin’

Southern hospitality flows through the town like the Cane River and the welcome mat is always out.

Natchitoches, Louisiana is a great destination for day tripping, a weekend getaway or a stay for a week or two visit.

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