Hello Everyone: My name is Gabriela Renee' Dupart, known by family and friends as, "Lady Marmalade." I am so glad that you came to visit me today. Please leave a comment and provide a rating.
The picture (shown above) is the bridge in Porte Barre on Bayou Courtableau (in St. Landry Parish.
(Pictured above) View of the bayou in Maringouin, La.(the homeland of my mother & maternal elders).
I have been cooking since age seven. I spent many an hour in the kitchen with my mother & maternal elders. In my later years, I feel the spirit-presence of each of them, each time I am in the kitchen. I have inherited their passion for food & flavors; and for gathering good people together to embark on a journey & celebration that is centered around the joy of cooking & the sweet savor found in the full experience of eating food that's good for the mind, body & soul. You could say that cooking is in my DNA and flows from the generations to the table. My Open Salon blog is dedicated to Authentic Cajun/Creole Recipes.
For your culinary delight: today I am featuring five recipes that will surely have you & others "jumping for joy & wanting more. "Bon Appetit"
TODAY'S MENU FEATURES:
(Tip; wait 15 mins. before serving each course; waiting until everyone has completed each course...before serving the next one).
(First Course): My Brother Pierre's "Shrimp Salad"
(Second Course):Momi's "Crab Soup" (Served with Beignets on the Side)
(Main Course): "Red Beans & Rice" (With Shrimp & Smoked Turkey)
(Dessert): Lady Marmalade's "Pecan Pie"
My Wine Selection: (A Pinoit); Carignan is red grapes planted worldwide, but calls the Aragon region of Spain, it's home. Until recently, Carignan was the most planted grape in all of France. Simply Delicious!!!
2007 Domaine Les Corandes - Costes Cuvee Mursardises; or
Windsor Vineyards Carignane of California
My Musical Choice (for the listening pleasure of you & your guests): Clifton Cheniere "The Undisputed King of Zydeco" - 2CD/set entitled; "Anthology"
Pierre's Shrimp Salad
3/4 cup of mayonnaise; 1 teaspoon of salt, 2 teaspoons of dry mustard, 6 green onions (minced or diced), 2 stalks of celery (minced), 1 teaspoon of fresh lemon juice, 1 cup cherry tomatoes, 1/2 cup sliced red peppers, 1 teaspoon of paprika, 2 drops of hot sauce, 1/4 fresh basil (chopped), 3 sprigs of fresh parsley (minced), 2 pounds of shrimp (peeled-deveined-boiled 3 mins.), Lettuce leaves, hard-boiled eggs (halved). Sprinkle white pepper to taste (optional).
1. Combine the first twelve ingredients; then top with shrimp: refrigerate (4hrs). 2. Serve on a bed of lettuce leaves and top with half/egg.
(Yields 6-8 servings)
Crab Soup (With Beignets on the Side)
1-1/2 cups of butter, 4 small onions (grated), 1 bay leaf, 1/4 cup of chopped celery leaves, pinch of thyme, 4 cloves of garlic (minced), 1-28ounce can of crushed tomatoes, 1/2 cup flour, 2 quarts of water, 2 pounds of fresh crab meat or crabs with shell-on (cleaned & rinsed), salt and cayenne pepper to taste, 1/2 cup of chopped parsley, lemon slices (garnish-optional).
1. Melt butter in a large pot or Dutch oven;add onions & cook until transparent.
2. Slowly sprinkle in flour while stirring, until blended & light brown.
3. Add bay leaf, celery leaves, thyme, garlic & tomatoes. Mix well.
4. Slowly add water while stirring; then add crab meat, salt& cayenne papper.
5. Simmer for 20 - 30 minutes (stirring but trying not to break up crabmeat).
6. Serve in soup bowls, sprinkled with parsley & lemon slice (on top).
(Yields 6-8 servings)
1 cup of water, 1 cup of milk, 1 egg (beaten), 3 cups of flour, 2 tablespoons of baking poowder, 1 teaspoon of salt, 2 teaspoons of sugar, oil for frying, confectioner's sugar. (Ground cinnamon is optional).
1. Mix water, milk&egg; add flour, baking powder, salt & 2 tablespoons sugar.
2. Mix until smooth.
3. Drop tablespoonsful into 2 inches of hot oil (375degrees); fry until brown.
4. Drain on paper towels & place on platter; sprinkle with confectioner's sugar.
5. Sprinkles of ground cinnamon is optional.
Tip: My grandmother would inject homemade custard into the beignets (by entering through the bottom), for a hand-held dessert treat. Yummy!
(Yields 2 dozen)
Red Beans & Rice (With Shrimp & Smoked Turkey)
1 pound of red (light or dark) kidney beans, 1 pound of smoked turkey parts, 1 large onion (chopped), 1-1/2 quarts of water, 3 cloves of garlic (minced), 1 cup of celery (finely chopped or minced), 1 cup of green onions (chopped), 1 pound of shrimp (peeled & deveined), seasoned salt & cayenne pepper (to taste).
1. Rinse&soak beans in water (not water that's stated above), overnight.
2. Next day: rinse & drain beans & place in large pot; add 1-1/2 quart of water.
3. Add turkey parts, cover pot & bring to a boil.
4. Add onions, celery, garlic, and seasoned salt & cayenne pepper (to taste).
5. Cover pot, reduce heat to medium low & simmer for 1-1/2 - 2 hours.
6. Once beans are tender; add shrimp & green onions; cover&simmer 10 mins.
(Yields 6-8 servings)
Note: While beans are cooking; prepare a pot of the rice that you prefer. This meal can also be served with hot cornbread or biscuits. Topping with tabasco sauce is optional.
Lady Marmalade's Pecan Pie
3 tablespoons of butter, 3/4 cup of sugar, 3 eggs, 1/8 teaspoon salt, 3/4 cup of Karo light corn syrup, 1/4 cup honey, 1 teaspoon of pure vanilla, a pinch of ground nutmeg (optional), 2 cups of pecans (chopped), 1 unbaked pastry shell, 1/2 cup of whole pecans (for top of pie - if desired).
1. Mix butter (that has been softened at room temperature) & sugar, till smooth.
2. Add eggs, pinch of nutmeg (optional), & salt; beat well for 2 mins.
3. Stir in syrup, honey, vanilla & mix; stir in 2cups of chopped pecans.
4. Pour mixture into unbaked pastry shell; lay whole pecans on top (optional).
5. Bake at 350 degrees for 50 - 55 minutes. Let cool for 20 minutes.
(Yields 8 servings)
Note: Place a sheet of foil on bottom of oven. Tip: after pie has baked for about 20 minutes; loosely place a sheet of foil on top of pie, helping to avoid premature browning of the whole pecans (that you may have added to the top of pie).
You can choose to serve your pecan pie with a scoop of french vanilla ice cream on top, with caramel or butterscotch topping spooned over, or whipped cream on top. It also goes well with a glass of milk or a cup of coffee.
I hope that you have enjoyed these recipes. May you & those that you love, live long and prosper.
Celebrate life, love, and the joy of cooking & eating
Dance - Sing - Laugh & Fly Away!
"Laissez les bon temps Rouler"