Sasa Recipe

Sunday, May 10, 2015

A Food Lovers Weekend in New Orleans Part 2

How nice to wake up to pastries and
fruit at The Audubon Cottages each morning!

When I left off on Part 1 of this article, we had enjoyed a wonderful dessert at Restaurant Stella! and drifted off to sleep with very full bellies. We woke up on Saturday morning to the sound of...pouring buckets of rain! But did we let this dampen our fun? Nope...our friend Roderick left us Audubon Cottage logo umbrellas to use, and we were good to go. We found a lovely continental breakfast spread on the table and had a small bite to get us going. Our first stop was a New Orleans institution...and one of the best bargains you’ll find in the city: Cafe du Monde for beignets and chicory coffee. An order of three puffy beignets will only set you back $2-and-change. It was warm and humid that morning, but we didn’t mind...we quickly found a seat and ordered. If you’ve never had beignets, they’re a French version of a doughnut...minus the hole...coated with a thick layer of powdered sugar. Heaven! Cafe du Monde is open 24-7 and only closes on Christmas. That’s a LOT of beignets, friends!

Fresh, hot beignets getting a generous dusting of powdered sugar at Cafe du Monde.

Perfection: hot, crispy beignets coated with a generous helping of powdered sugar...what a way to start the day!

A New Orleans institution...serving Cajun food in
the French Quarter since 1979.

From there, we headed to have what we thought would be a quick bite of gumbo at K-Paul’s Louisiana Kitchen. Instead, we were greeted by Brenda Prudhomme and escorted to a large table in the back of the restaurant, just outside the kitchen. Brenda is the restaurant’s Accounting Manager, as well as the niece of owner/chef Paul Prudhomme. She’s also married to K-Pauls Executive Chef Paul Miller. They both greeted us warmly and proceeded to serve us most of the items from the days lunch menu. For the next two hours, we ate some amazing food, including chicken and andouille sausage gumbo, shrimp po boys, shrimp and corn macque choux, and chicken and waffles. We also enjoyed lively conversation with Ms. Brenda and Chef Miller. For now, I’ll leave you with this picture of them...and the spread. To hear all the details of this amazing meal, come back next week when I feature K-Pauls in this month’s special edition of The Weekend Gourmet Dines Out.

Two of the nicest people youll ever meet...Brenda Prudhomme and her husband,
K-Pauls Executive Chef Paul Miller.

The atmosphere at The Irish House is warm and inviting.

Before we knew it, it was time to head up St. Charles Avenue into the Garden District to visit Chef Matt Murphy at The Irish House. This authentic Irish pub and restaurant is fairly new on the NOLA dining scene, but it’s quickly making a name for itself. Once we visited, it wasn’t hard to see why. Chef Matt is a fabulous host...and a really wonderful chef. He recently appeared on Food Network’s Chopped...which he won! His food is what I would best term upscale pub food...familiar enough to be comfortable, with some gourmet twists. Over the course of three hours, we sampled lots of items from the menu...along with pints of Guinness. Not a bad way to spend a rainy weekend afternoon! We enjoyed all the dishes, but the beer-batter fish and chips was a true standout: crispy and not at all greasy...and the tartar sauce was perfection!

Perfect fish and chips: light-as-air beer batter, tender fish, and amazing tarter sauce!

Some of the other dishes we tried included an authentic Irish Breakfast Sampler, Fig and Brie Stuffed Duck Breast with Celeriac Puree and Sour Cherry Brandy Sauce, and Cider Braised Pork Cheeks Honey Clove Jus. The pork cheeks were a standout: fork tender, and the honey clove sauce was rich and fragrant.

A traditional Irish breakfast: eggs, hash browns, baked beans, grilled tomato, three kinds of sausage, and bacon.

Duck breast stuffed with savory brie and sweet figs, served over celeriac puree with yellow squash and zucchini.

This was our first time to try pork cheeks, but they were amazing...succulent and fork-tender!
The sweet and savory honey-clove sauce paired perfectly with the savory pork.

The perfect ending to a wonderful meal:
a dessert duo featuring Guinness
and Baileys Irish Cream!

We took our time enjoying each course, visiting with Chef Matt and his friendly staff in between...while we digested and made room for more. We were getting pretty stuffed when out came dessert: Guinness Chocolate Trifle...served in a miniature Guinness glass...and creamy Baileys Cheesecake. Anybody who knows me can attest that I always have thismuch room left for something sweet at the end of a meal! Both desserts were rich and decadent. They were the perfect ending to a wonderful afternoon of sampling Chef Matts delicious food. Before we left, the entire Weekend Gourmet gang took a picture with Chef Matt. As you can see, hes a great host...with a great smile!

The Weekend Gourmet gang with Chef Matt Murphy after a fabulous afternoon at The Irish House.

We waddled out of The Irish House and quickly realized there was no way we’d be hungry in time for our 800 dinner reservation at Jacques-Imos. I called to move our visit to an hour later...and we promptly took naps back in the sanctuary of The Audubon Cottages. After a nap and a shower, we were ready for dinner. Jacques-Imos is a restaurant weve wanted to eat at for ages, but we never had luck getting a table on our past trips. Thats how popular this restaurant is with its loyal fans! Jacques-Imos is a one-of-a-kind experience: funky ambiance and some amazing Cajun food. The restaurant is located Uptown, which is accessible via the St. Charles streetcar or a 15-minute drive from the French Quarter. We were seated and served some of their signature items family style. That was perfect, because it allowed the four of us to sample everything without getting too full.

A trio of appetizers: gumbo, fried green tomatoes with
shrimp remoulade, and shrimp and alligator sausage cheesecake.

First to arrive were two appetizers: the signature Shrimp and Alligator Sausage Cheesecake and Fried Green Tomatoes with Shrimp Remoulade. Everybody we told we were eating here said not to be put off by the alligator, because the cheesecake was amazing. Oh man...were they ever right! It was creamy, spicy, and so very good. The spicy shrimp remoulade paired perfectly with tart fried green tomatoes. By the time the chicken and sausage gumbo made it to the table, we were grinning ear to ear! Then came a parade of entrees and sides, including blackened redfish, their popular fried chicken, and soft-shell crab. All of them were fabulous, but the fried chicken is some of the best Ive ever tasted: crispy on the outside, juicy on the inside, and not the least bit greasy. Our sides included mashed sweet potatoes, corn macque choux, and smothered cabbage.

Jacques-Imos has some of the best fried chicken youll ever eat: crispy on the outside and juicy
on the inside. Perfectly seasoned and not the least bit greasy!

Blackened redfish served with a spicy cream sauce. Seared and spicy on the outside...moist on the inside.

From the moment you arrive at Jacques-Imos, you know
youre in for a good time!

Jacques-Imos truly lived up to its hype...the food is delicious down-home goodness, and the atmosphere is just plain fun! From the funky exterior to the crowded and eclectic interior, this is a dining experience unlike any other in New Orleans...or anyplace else for that matter. It has to be experienced to be appreciated, but know this if you go: Jacques-Imos is very popular with locals and visitors alike, and they only take reservations for parties of five or more. That means you may have to wait a good while for a table...but trust me: this place is worth it. Have a drink at the downstairs bar or just hang out and people watch outside to pass the time.

By the time our meal was over, it had been a full day of eating...literally from sun up to way past sun down! We made our way back to our cottage, changed into our pj’s, and were asleep almost immediately. We needed plenty of time to digest...because we still had one more foodie adventure on the agenda before we left New Orleans: Sunday Jazz Brunch at the legendary Commander’s Palace. To hear all about that -- and learn about some of the best sweet treats NOLA has to offer -- come back here on Monday.

Disclosure: The New Orleans Convention and Visitors Bureau hosted our trip to New Orleans, arranging all of the complimentary meals eaten to facilitate this article. All photographs were taken by my husband, Michael K. Garcia. They are copyrighted and may not be reproduced or copied without express written permission.

October Secret Recipe Club Featuring Bacon Maple Breakfast Crescents

Bacon-Maple Crescents...salty-sweet and SO
simple to make!!!

Its that time again...time for another fun Secret Recipe Club reveal! This is my second month participating with Group A, and I was assigned a fabulous blog this month...The Lives and Loves of Grumpys Honeybunch. Shelby is a fabulous cook with a TON of fantastic recipes to choose from. I was drooling as I read through all the great options I had. When it came down to it, I needed something quick and easy. Michael was out of town last week, so I wanted something I could whip up to nosh on or have for breakfast. Her quick and easy Bacon Maple Breakfast Rolls were just what I was looking for! I love the savory-sweet flavor profile, and refrigerated crescent dough ensured they would be easy to whip up!

Shelbys original recipe calls for a sheet of crescent dough, but I wasnt able to find that despite checking several grocery stores. I just bought a can of regular crescent dough and improvised by making crescents instead of rolls. The only other changes I made to the recipe were to add a touch of cinnamon and vanilla extract to the filling and the glaze. The combo of sweet maple and smoky/salty bacon will BLOW your mind!

Bacon-Maple Breakfast Crescents

adapted from The Lives and Loves of

Grumpys Honeybunch

Step 1: Cook 8 slices of bacon until crisp; drain well and crumble. Set aside while you make the filling. To make the filling add the following ingredients to a bowl: 2 tbs. softened butter, 3 tbs. pure maple syrup, 1 tsp. high-oil cinnamon, and 1 tsp. vanilla extract. Whisk well to thoroughly combine.

Step 2: Preheat oven to 375, and place parchment on a large baking sheet. Unroll a package of crescent dough and separate into 8 individual triangles. Spread 1 tsp. of the filling onto each triangle and sprinkle with a generous amount of the crumbled bacon. Roll up and place point side down on the cookie sheet, making sure to leave room for them to puff up as they bake. Bake the crescents for 10-12 minutes, until they are golden brown.

Step 3: While the crescents bake, make the glaze by adding the following ingredients to a small bowl: 2 tbs. melted butter, 2 tbs. maple syrup, 1 tsp. vanilla, 1/2 tsp. high-oil cinnamon, and 1/2 cup powdered sugar. Stir well to combine and set aside. Let the baked crescents cool 5 minutes before glazing. For some reason, my glaze was more like an icing...so I spread it on the warm crescents with a knife, and sprinkled a bit of leftover bacon pieces on top. The warmth of the rolls made the icing turn into a nice glaze.

Wow...I LOVED these crescents! Flaky pastry filled with bacon and a sweet maple-cinnamon filling...and then topped with a sweet glaze and MORE bacon. Sign me up! I may have eaten two of them warm from the oven for breakfast...just saying. These are addictive, and using refrigerated crescent dough makes them easy enough to whip up on a busy weekend morning. Theyre easy to make, but fancy enough to serve company.

I hope you visit Shelbys blog to check out all of her fabulous recipes! While youre at it, check out all of the fabulous recipes that Group A Secret Recipe Club members are sharing today...they look fabulous.

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Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Happy December, everyone! The theme for this weeks #SundaySupper is Favorite Celebrity Chef, hosted by Tammi from Mommas Meals. I was so excited to take part this week, but it was really hard for me to pick one favorite chef to feature a recipe from. I adore so many chefs: Julia Child, Ina Garten, Tyler Florence, and Nigella Lawson...just to name a few. However, the one chef who most inspires me in my cooking is Emeril Lagasse: he has a big-flavor approach to cooking that I can really relate to, and I love how his passion for food and cooking shows through in his television appearance and cookbooks! Once I had my chef, it was time to pick a recipe.

I happened to have a pound of lovely jumbo shrimp and some of my favorite pesto from the local farmers market, so I knew I had found what I was looking for when I came across a recipe for Emerils Shrimp with Linguine in a Pesto Cream Sauce. I made a few small tweaks, but stayed pretty true to the original recipe. I decided to use a high-fiber penne pasta in place of the linguine, and I used half-and-half in place of heavy cream. The only addition I made was a bit of chopped sun-dried tomato...for a bit of extra color, flavor and texture. This dish was pretty quick to make. While the pasta water boiled, I peeled the shrimp...and I made the sauce while the pasta cooked.

Shrimp Penne in Pesto Cream Sauce

adapted from Emeril Lagasse

Step 1: Bring a pot of salted water to boil. While the water comes to a boil, peel and devein 1 lb. of jumbo shrimp. Place the shrimp in a small bowl, and add 1 tbs. Emerils Essence. Toss to evenly coat the shrimp with the spices, and set aside. When the water comes to a boil, add 8 ounces of penne and cook until al dente -- 10-12 minutes. While the penne cooks, make the sauce. Add 1 tbs. butter and 1 tbs. olive oil to a non-stick pan over med-high heat. Add the shrimp and sear for 2 minute per side.

Step 2: Remove the shrimp from the pan and set aside. Add 1/2 cup finely chopped yellow onion to the pan and cook for 4-5 minutes, until they are lightly caramelized. Add 3 grated garlic cloves and cook until fragrant -- about 30 seconds. Add 3/4 cup half-and-half, 1/3 cup of your favorite pesto, an additional tablespoon of Essence, and salt to taste. Stir to combine and bring to a boil. Boil until the sauce is reduced and thickened -- about 2 minutes.

Step 3: Drain the pasta, reserving 1/2 cup of the cooking water. Turn the heat on the sauce to med-low. Add the pasta, 1/2 cup reserved cooking water, 1 tbs. finely chopped parsley, and 1/4 cup diced sun-dried tomatoes to the sauce. Toss with tongs to thoroughly coat the pasta with the sauce and let cook in the warm pan for 3-5 minutes. Place the penne on a serving platter and arrange the shrimp on top. Sprinkle with shredded parmesan just before serving.

This pasta is fabulous: the sauce is creamy, with a nice spicy kick from the Essence. The pesto provides a nutty-basil background flavor, and the sweet jumbo shrimp cuts through the richness of the sauce. This recipe is simple enough to make on a weeknight, but its special enough to serve dinner guests. I tossed together a quick salad and heated up some store-bought garlic bread to serve on the side...and dinner was on the table in about 45 minutes.

Make sure to join us tonight at 600 CST for a Twitter chat to discuss our favorite celebrity chefs. In the meantime, make sure to go visit my fellow #SundaySupper food bloggers...you wont believe the wide variety of recipes theyre sharing today!

Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown Up Mac & Cheese
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Chris from Sustainable Dad - Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s Pickled Pork

Amazing Sides:

Elizabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

Sweet Endings:

Kim over at Cravings of a Lunatic - Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites - Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand TartsWine Pairings:
Martin at ENOFYLZ Wine Blog

Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa

One of my all-time favorite foods is avocado...I mean, what’s not to love?!?!? They’re rich and buttery on their own…and they’re versatile as well. I love guacamole as much as the next gal, but avocados can be used in so many other ways! My favorite avocados come from Mexico...I find that they’re consistently buttery and flavorful. I was delighted when the nice folks at Avocados from Mexico sent me a gift basket with avocados, a t-shirt, a cookbook, and a handy OXO avocado slicer. You may be wondering why I’m featuring avocados for Healthy Eating Month…avocados are fattening, right?!?!? Wrong! Not only do avocados taste fabulous, they’re a nutritional powerhouse!! Just check out these facts:

One ounce of a Haas avocado has 50 calories, 3 grams monounsaturated fat (that’s the good stuff!), ZERO cholesterol and sodium, and 1 gram of dietary fiber.
Avocados provide 20 essential vitamins and minerals, including: potassium, folic acid and other B vitamins, vitamin E, and vitamin K.
Avocados are a great source of lutein, which is essential to maintaining good eyesight.

Did I mention that they taste great too?!?!? I wanted to showcase my Avocados from Mexico in a healthy main dish, so I did a bit of online research for inspiration. I found a couple of great recipes at the Food Network website. I played around with them to lighten them up a bit and came up with a hybrid that I call Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa. Imagine a bed of creamy, tangy avocado crema topped with an oven-crisped crab cake…and the crab cake is topped with a sweet-spicy mango-avocado salsa. Each bite is bursting with vibrant flavor, and you don’t have to feel the least bit guilty for this splurge-worthy meal.

The crema is made with avocado and fat-free Greek yogurt, flavored with lime, cilantro, and a bit of spice. The crab cakes are topped with a sprinkle of panko and baked, which saves calories and fat compared to frying. The sweetly spicy salsa is flavored with honey, cilantro, and jalapenos for a bit of heat. Add it all up, and you’ve got a dish that rivals any restaurant. One note: the formed crab cakes need to hang out in the fridge for an hour or two to firm up before baking, so make sure to figure in time for that. That gives you plenty of time to assemble the crema and salsa, so it’s all good!

Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa

Inspired by recipes from The Food Network website

Step 1: Add the following ingredients to a large mixing bowl: 1 lb. lump crab, 2 tbs. light mayo, 1 tbs. dark mustard, the zest and juice of one lime, 2-3 sliced green onions, 2 tbs. chopped flat-leaf parsley, 1-2 tsp. Old Bay, ½ tsp. salt, and ½ cup Panko bread crumbs. Gently combine all ingredients just until mixed…be careful not to break up the lumps of crab. Using clean hands, form into six cakes. Generously sprinkle with your favorite Cajun seasoning, cover with plastic wrap, and refrigerate for at least an hour.

Step 2: Make the salsa by adding the following ingredients to a small bowl:1 diced avocado from Mexico, 1 diced Ataulfo mango, 2 tbs. finely diced purple onion, 1-2 thinly sliced green onions, ½ seeded and finely diced jalapeno, the juice of one lime, 2 tsp. honey, 1 tsp. dried cilantro, and salt to taste. Give it a quick stir and set in the fridge until it’s time to assemble the crab cakes. [NOTE: If it’s going to be more than 3 hours, wait to add the avocado until just before serving.]

Step 3: Make the avocado crema by adding the following ingredients to a mixing bowl: 1 small or ½ large avocado from Mexico, 1/3 cup fat-free Greek yogurt, the juice of half a lime, 1 tsp. dried cilantro, Tabasco or sriracha to taste (I used about 2 tsp. Tabasco), and salt to taste. Combine on low speed until combined. Scrape down the sides, then combine on med speed for 30 seconds, until the mixture is creamy. Spoon the crema into a small bowl, cover with plastic wrap, and refrigerate.

Step 4: Preheat oven to 375. Place the chilled crab cakes on a baking sheet that’s covered with parchment or a silpat. Combine ½ cup panko bread crumbs, 1 tbs. olive oil, and 1 tbs. of your favorite Cajun seasoning in a small bowl. Stir until the mixture is thoroughly combined. Sprinkle the crumbs on top of each crab cake, pressing a bit so they stick. Cook for about 20 minutes, until the crab cakes are heated through and the crumbs are golden-brown. Turn the sheet around halfway through baking to ensure even browning.

Step 5: To assemble the dish, use a spatula to spread about 1/3 cup of the avocado crema in a circular pattern on the center of the plate. Place 1-2 crab cakes on top of the crema, then spoon some of the mango-avocado salsa on top of each crab cake. Get ready for a feast for the tastebuds...and the eyes!

This dish is out of this world! The tangy avocado crema, the sweet crab, and the spicy-sweet salsa combined for a fiesta of flavors! The panko brought a bit of healthy crunch for a fraction of the fat that comes with frying. Each component of this dish tastes great, but together? Get out of here! Michael isn’t as big of an avocado fan as I am, and he went crazy for the flavors in this dish. We ate them just like this as a complete meal, but you could certainly add a salad with a nice citrus vinaigrette on the side if you like. If you’re an avocado lover, I hope you’ll add this to your short list of ways to enjoy them very soon!!

Disclosure: Avocados from Mexico sent me an avocado gift pack to facilitate this feature. All opinions expressed are my own.

Sasa Recipe

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Sunday, May 10, 2015

A Food Lovers Weekend in New Orleans Part 2

Thursday, May 7, 2015

October Secret Recipe Club Featuring Bacon Maple Breakfast Crescents

Monday, May 4, 2015

Favorite Celebrity Chef SundaySupper Featuring Emerils Shrimp Penne in Pesto Cream Sauce

Friday, May 1, 2015

Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa

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