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Hummus

There are as many recipes for Hummus as there are for Gumbo.  All good, just different.  As my Dad said, “I never met a gumbo I did not like” and we are that way with Hummus, we like them all.  The recipe below is one that we use at home and enjoy spicing it up with various indgredients.  We have garnished with roasted sweet red peppers to this recipe.  Instead of peppers you could garnish with pine nuts, garlic, or your choice of ingredients.

Hummus is a very popular Middle Eastern dip served with pita bread or chips.  Hummus is chick peas and tahini with various spices.

Mais C’est Bon!

Enjoy!!

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In Honor of Vieux To Do: Shrimp, Creole Tomato, & Zydeco

“Vieux To Do” is this weekend in the French Quarter in New Orleans, LA.  This festival is three in one: Creole Tomato, Cajun Zydeco Music, and Seafood Festivals.  To get ourselves ready to eat, drink, dance and thoroughly enjoy the heat we are preparing a shrimp dish along with a creole tomato salad.  We have Zydeco music on, opened a favorite bottle of wine and we are ready to cook.  Join us as we enjoy the bounty South Louisiana offers…

Mais C’est Bon!

Enjoy!!

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Shrimp and Artichoke Sandwich

Shrimp is a staple in our diet and we always seem to have leftover ones in the fridge.  We try to come up with creative ways to use the shrimp.  This dish came about because it was lunch time, we were hungry, nothing was fixed and into the fridge we went.

There is really no recipe for this dish; it is a building of ingredients we had on hand.  In our opinion it turned out great – very clean and fresh tasting!

We always try to keep roasted garlic in olive oil on hand.  I always say we should own a garlic farm with the amount of garlic we use.   If you have never roasted garlic in olive oil, try it.  It keeps well, of course ours never last long enough to really know, and is good in almost everything.

Mais C’est Bon!

Enjoy!!

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Let’s Grill!

Summer is the grilling season, yet in Louisiana it is best when the weather is cool and being outside is enjoyable.  Such was the case when we were RVing at Tickfaw State Park in Springfield, LA.  It was the last cool snap before record heat and we decided to enjoy every minute of the Spring weather.  We had fresh vegetables and shrimp from the Red Stick Market in Baton Rouge and we grilled them with just olive oil and seasoning.  It was as fresh as the cool breezes!
Mais C’est Bon!
 
Enjoy!!
 
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Fresh Market Breakfast

At this time of year, the Red Stick Farmers Market is bursting with produce and especially with color. After returning home with our weekly supply of fresh items, we realized we could make a breakfast using all market items, except the parsley from our herb garden. The freshness bursts in your mouth with every bite of this dish.

Mais C’est Bon!

Enjoy!!
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Box Wine for a Wineaux

We RV and we enjoy wine. Bottle wine is heavy, breakable, and difficult to store in an RV. Box wine should be perfect for the RV, but is not known for its quality. We used to tease my mom who always had a box of wine in her frig, her favorite was white zinfandel but we like much heavier, bolder reds. Our favorites are cabernet, red zin, syrah/sirah, and malbec.  I guess life comes full circle so let’s take a look at Black Box Wine.

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Shrimp Omlete

Although the “Mighty Mississippi” has taken front and center lately, there have been other important events in our lives.  This week was our wedding anniversary and John fixed a gourmet breakfast for us to celebrate.

This Shrimp Omelet topped with Dill Sauce and Shrimp was a perfect way to start a special day.

Mais C’est Bon!

Enjoy!!

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Crawfish Boil Potato Salad

The roar of the propane burner, the pungent aroma of crab boil and pepper, and the taste of ice cold beer – it’s a crawfish boil. What’s more natural in South Louisiana than a crawfish boil with relatives and friends? Now, several days later, let’s use those leftover boiled potatoes and crawfish for a salad.

If you have not been to a crawfish boil, you can boil the potatoes in crab boil and purchase fresh Louisiana crawfish. When the potatoes are done, drop the crawfish in the water and let sit for ten minutes. Drain and you are ready to prepare the salad.

Mais C’est Bon!

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Blueberry Sweet Potato Pancakes

We have been preoccupied with water lately; namely the “Mighty Mississippi”.  Living five houses from the levee in south Louisiana makes us quite aware of the rising water.  None the less, life goes on and cooking continues.

Today at the Farmers Market, blueberries and strawberries abounded.  We had pancakes on our mind as we headed home from the market.  Once again, we used Bruce’s Sweet Potato Pancake mix and fresh berries.

Mais C’est Bon!

Enjoy!!

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Salmon Canape

Party Time!

We have a group of friends who enjoy wine tastings.  Every few months we gather at someone’s home to party and taste wine.  Last week was
the annual event at Steve and Diane’s with Steve preparing the main dishes and everyone else bringing compliments.

We took our basic dressing and added to it and made a Salmon Spread for toast rounds.

Mais C’est Bon!

Enjoy!!

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