Avocado and Blue Crab Appetizer on toast

  • 1 loaf ficelle or thin French baguette

  • 3 tablespoons olive oil, plus 1/4 cup

  • 1 lemon, juiced

  • Salt and fresh ground black pepper

  • 1 yellow pepper, seeds removed and diced

  • 1 avocado, halved, pitted and flesh diced

  • 1 shallot, finely diced

  • 8 ounces lump crabmeat

Directions

Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.

Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

Frog Leg Sauce Piquante

 

Ingredients

  • 2 tablespoons canola oil

  • 4 pairs large frog legs

  • 2 tablespoons all-purpose flour

  • 1 cup diced onion

  • ¼ cup diced green bell pepper

  • ¼ cup diced celery

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ to ½ teaspoon cayenne pepper

  • 1 (28-ounce) can crushed tomatoes, with liquid

  • 2 cups seafood stock

  • 1 teaspoon hot sauce

  • ½ teaspoon dried thyme

  • 1 fresh bay leaf

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon fresh lemon juice

  • Hot cooked rice

  • Garnish: chopped fresh parsley

Instructions

1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.

3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.

4. Add tomato, stock, ?hot sauce, thyme, and ?bay leaf. When mixture begins ?to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.

5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley.   YUM YUM

Crawfish Bread Recipe

 

Ingredients

  • 2 cups peeled crawfish tails

  • 1 loaf French bread

  • ½ stick butter

  • ½ cup diced onions

  • ½ cup diced celery

  • ¼ cup diced red bell peppers

  • 1 tbsp. minced garlic

  • ½ tsp. dry mustard

  • ½ cup mayonnaise

  • ? cup mozzarella cheese

  • ? cup cheddar cheese

Instructions

1. Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.

2. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted.

3. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes.

4.   Cut bread into slices and serve hot.

 

Avocado Deviled Eggs

 

So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!

INGREDIENTS:

  • 2 slices bacon, diced

  • 6 large eggs

  • 1 avocado, halved, seeded and peeled

  • 2 tablespoons chopped fresh cilantro leaves

  • 1 tablespoon freshly squeezed lemon juice

  • Zest of 1 lemon

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh chives

  • 1/4 teaspoon cayenne pepper

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.

Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.

Cajun Rice and Black-eyed Peas

 

  • One 16 ounce can black-eyed peas, drained

  • One 10-ounce can rotel tomatoes, drained

  • 3 cups rice, cooked

  • 1/2 teaspoon garlic salt

  • 2 tablespoons olive oil

  • 1/2 cup onion, minced

  • 1/2 cup bell pepper, minced

  • 1 teaspoon garlic, minced

  • 1/2 cup green onions, thinly

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Sauté 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8 inch Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

 

 

Hackberry Louisiana King Cake

INGREDIENTS

For the cake:

  • 1 cup lukewarm milk, about 110°F

  • 1/2 cup granulated sugar

  • 2 tablespoons dry yeast

  • 3 3/4 cups all-purpose flour

  • 1 cup melted butter

  • 5 egg yolks, beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated fresh lemon zest

  • 3 teaspoons cinnamon

  • Several gratings of fresh nutmeg

For the icing:

  • 2 cups powdered sugar

  • 1/4 cup condensed milk

  • 1 teaspoon fresh lemon juice

  • Purple, green, and gold decorative sugars

  • 1 fève (fava bean) or plastic baby to hide in the cake after baking

PREPARATION

1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.

once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.

2. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

3. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.

4. Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.

5. Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.

6. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.

7.Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.

Cajun Baked Super Bowl Wings

  • 2 pounds chicken wings or drumettes
  • 2 eggs
  • 1 cup milk
  • 2-1/2 cups cracker meal
  • 3 cups bread crumbs
  • 1 teaspoon of salt
  • 1 teaspoon of Tony Chachere’s seasoning
  • 1 tablespoon oil

Preheat oven to 350 F. Remove wing tips. Mix eggs and milk together add salt and seasoning. Combine wings and egg batter together in large bowl. Mix well. In separate large bowl, add cracker meal and bread crumbs, mixing well. Coat wings well in meal crumb mixture. Place wings in glass baking pan lightly coated with oil and bake until a crispy golden brown.

Serve as appetizers.

Banana Peanut Butter Brownie Pizza

  • One 21-1/2 ounce package brownie mix
  • One 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 large bananas, peeled and sliced
  • 1/4 cup peanuts, chopped
  • 2 squares semi-sweet chocolate (optional)
  • 2 teaspoons butter

Preheat oven to 270F. Prepare brownie mix as directed. Spread batter evenly in greased 12 inch pizza pan. Bake, then cool.

Mix cream cheese, sugar, and peanut butter with electric mixer on medium speed until blended well. Spread mixture over brownies. Arrange banana slices over cream cheese mixture, sprinkle peanuts. Cook chocolate and butter in heavy sauce pan on very low heat, stirring constantly. When completely melted drizzle over peanuts.

Hackberry Style Duck A La Orange

 

  • 2 – big ducks boned out in pieces (hopefully killed here at the lodge)

  • 1/2 cup Red Wine

  • 1 tbs Peelings Orange

  • 1 Clove Minced Garlic

  • 3 tbs Salad Oil

  • 1 tbs Potato Starch

  • 1-1/4 cups Orange Juice

  • 1 tbs Honey

  • 1/4 tsp Ginger

  • 1/8 tsp Pepper

  • 1 cup Sections Orange

Puncture ducks generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duck pieces. Roast in slow oven at 325F, basting occasionally, allowing 25 minutes / pound. In medium saucepan, sauté orange peel and garlic in oil. Mix in potato starch till smooth. Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger, pepper and orange sections; simmer (5 min). Serve hot sauce with roast duck.

Yield: 6 Servings.

 

Cajun Rice Dressing #2

 

  • 1-1/2 lb ground meat

  • 1/2 cup chopped bell pepper

  • 1 tsp cayenne pepper

  • 1-1/2 cup raw rice

  • 1 can cream of mushroom soup

  • 1 can of French onion soup

  • 2 stalks chopped celery

  • 1/2 cups chopped parsley

  • 1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan – raw. Seal tight with foil. Place in preheated oven at 400F for one hour.