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Triple Berry Bread Pudding

[ 0 ] July 18, 2016

Triple Berry Bread Pudding

Bread pudding is mainstay dessert item on restaurant menus in Louisiana.  Bread pudding comes in many different forms, but it’s basically bread, cream, sugar, eggs, raisins, and cinnamon.

Triple Berry Bread Pudding

I was never a fan of bread pudding as a child growing up in Springfield, Louisiana.  My mom used to make it when our loaf of white Holsum sandwich bread got stale.  I just thought she was re-purposing old bread and I didn’t like the taste or the custard texture either.

Many years later, I had bread pudding for the first time in a restaurant in Baton Rouge.  The featured dessert was bread pudding with a whiskey sauce.  I was still not a fan, but it was very good.

Most restaurant bread puddings are made with French bread and raisins soaked in rum, whiskey or bourbon.  Recently, we tried a local restaurant in Baton Rouge called Walk-Ons.  They actually serve a bread pudding made with Krispy Kreme donuts.  Can you imagine?

Man that was the best bread pudding I have ever had. What can I say but WOW.

Bread pudding is a favorite at catered dinners, wedding buffets, and luncheons here in Louisiana.

My favorite bread pudding is served at Juban’s restaurant in Baton Rouge.  I had it just a couple weeks ago at a lunch seminar.  The bread pudding is fluffy on the inside and crispy on the outside.  I like the corner piece best.

Anyway, with my mom spending a Saturday with us, we decided we’d try our hand at making some bread pupping, by using fresh berries rather than just raisins.  Mom helped us put together and it turned out great.  We called it our Triple Berry Bread Pudding.

So, a Louisiana Cajun bread pudding is definitely something to make for your family.  I may make a bread pudding again for my next Caillouet family get-together…

Triple Berry Bread Pudding

Bread Pudding Ingredients:

1 large loaf of French bread from supermarket
4 eggs (whole)
6 eggs (yolks only)
4 cups heavy whipping cream
1 cup milk
1 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 pint each – blackberries, blueberries, and raspberries (optional to add or use other chopped fruit or berries; i.e.: peaches, strawberries, pears).

Reserve a selection of berries for garnish.

Bread Pudding Directions:

For best results, it is recommended to make bread pudding one day ahead of actual serving.  

1.    In a large bowl, cut or break apart the French bread into 1 inch cubes. Set aside.
2.    Rinse the berries and drain well.  Set aside.
3.    In a separate bowl, combine the 10 eggs (4 whole and 6 yolks).
4.    In a medium saucepan and medium heat, combine heavy whipping cream, milk, sugar, vanilla, and cinnamon.
5.    Heat until just about to boil (you should see steam coming up).  Stir often to prevent scorching.  Remove saucepan from heat.
6.    Slowly stir in the egg mixture.  You want to be sure that eggs don’t actually cook or scramble in the milk mixture.
7.    Grease a large rectangle baking dish (or we used a deep aluminum roasting pan) with butter, margarine, or cooking spray.
8.    Begin by placing a layer of French bread cubes; sprinkle berries and repeat like  lasagna
9.    Evenly pour or spoon the liquid mixture over the bread and berries.
10.    Cover and refrigerate at least 2 hours or overnight is even better.
11.    Preheat oven to 350F.  Bake the bread pudding for 1 hour and 15 minutes.
12.    Check for doneness by piercing the bread pudding in the middle with a butter knife. Just like baking a cake, the knife should come out clean and not wet.  If not done, bake an additional 5 minutes at a time until done.
13.    Remove from oven and allow to cool fully.
14.    Refrigerate overnight if possible.
15.    When ready to serve the Triple Berry Bread Pudding, cut a nice square and reheat in microwave for 1 minute.
16.    Serve with a drizzle of warm Rum Sauce and garnish with a few fresh berries.

Triple Berry Bread Pudding

Rum Sauce Ingredients:

1 cup brown sugar
½ cup butter (1 stick)
½ cup heavy whipping cream
2 tablespoons dark or light rum; may also substitute whisky or bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Rum Sauce Directions:

In a medium saucepan and on medium heat, cook the mixture until bubbly and smooth.
Turn off heat.
Pour warm sauce over your bread pudding and serve.

Thanks a million for checking out our recipes!

Beryl

PS – I really hope you try it,  and if you do, please leave us a comment on how you liked it!

beryl and alex

Homemade Cajun Seasoning Salt-Free

[ 2 ] July 16, 2016

Beryl’s Homemade Cajun Seasoning (Salt-Free)

Beryl's Cajun Seasoning Everybody knows that good Cajun food is “highly seasoned”, or “spicy”, but do you know what “highly seasoned” and “spicy” really mean? Most people think that “spicy” means “hot” – as in lots of red pepper or like a jalapeno pepper. Not so fast…

In Cajun and Creole cooking, “highly seasoned” and “spicy” means we use lots of seasonings (spices) to add lots of flavor to our dishes. They are not necessarily “hot with pepper”.

As you go through our recipes, you’ll notice that many (if not most) call for Cajun Seasoning, or “Tony’s”.

You can either buy your Cajun seasoning at the grocery store, or you can make your own. We’re going to offer you three options…

Option One: The easiest option.

Tony Chachere's Creole SeasoningBuy a canister of Tony Chachere’s Original Creole Seasoning. This is what we use.

NOTE: Tony’s does contain a lot of salt. However, they do make a salt-free version if needed.

Option Two: The bare minimum.

Salt
Black Pepper
Garlic Powder, granulated

You can get by with just salt, pepper and garlic powder if you’re resources are limited.

Option Three: Make your own salt-free Cajun seasoning.

Beryl's Cajun Seasoning If you can’t find Tony’s, and you really want some Cajun/Creole seasoning, you can make your own. This is a recipe we use, and you can feel free to add to it, or not use everything we use…

Ingredients:

2 teaspoons cayenne (red) pepper
1 teaspoon black pepper
½ teaspoon garlic powder, granulated
½ teaspoon chili powder
½ teaspoon ground onion
½ teaspoon ground celery
½ teaspoon ground bay leaves

Directions:

1. Mix all the ingredients in a glass jar or food storage container.
2. Stir well with a spoon to blend the spices together.
3. Put lid on container and shake to blend even more.
4. Use as needed. Shake jar before each use.

This recipe is for a small amount to try. If you like it, simple increase all of the quantities proportionately to make a larger batch to use regularly. You won’t have to buy Cajun seasoning ever again.

Beryl

Lulu's Gulf Shores AL

LuLu’s Gulf Shores Alabama Review

[ 0 ] June 28, 2016

Lucy Buffett’s LuLu’s in Gulf Shores AL

Lulu's Gulf Shores ALBucket List item crossed off the list – go to LuLu’s in Gulf Shores, Alabama.

Mike has wanted to check out the Orange Beach and Gulf Shores, Alabama area for some time now, however for the past 10 years we always find ourselves in Panama City Beach, Florida because we love the Holiday Inn Resort there, plus all of great places to eat.

Orange Beach is a bit shorter drive from Baton Rouge, so when Jimmy Buffett announced he was doing a show there, we knew it was time to hit the road on over to Alabama…

See the Jimmy Buffett show, check out Orange Beach and Gulf Shores, plus go to Jimmy’s “Crazy Sista” Lucy Buffett’s world-renowned LuLu’s restaurant and entertainment complex.

While known for great food, LuLu’s is way more than just a restaurant, you’ve got to see it to understand what I’m talking about…

So, with my mom and two nephews loaded up in the Tahoe, we headed off to new adventures.

My mom and nephews had been to Orange Beach and Lulu’s restaurant before, but it was all new to Mike and me.

After settling into our condo at The Wharf Marina, we headed to LuLu’s for dinner.

Lulu's Gulf Shores ALThe place is huge and located on the Intracoastal Waterway on the Gulf Shores side.  The complex has plenty of parking for the huge crowds of people that flock to LuLu’s.

This particular night was Memorial Day evening.  We quickly found a parking spot up close as there was a parking attendant on a Segway guiding patrons to open spots.  Very cool and first class in my book.

There were already loads of people sitting around, looking around the merchandise shop, playing in the arcade, and kids playing on the climbing rope contraption (there’s one for little kids and one for bigger kids).

We were told there would be a two hour wait.  With that we settled that it must be worth the wait if all these other people were waiting as well. Fortunately, we were seated in about an hour, I’d say.

LuLu’s does keep the kids busy while you wait.  There are several things to do for the kids that do cost extra, but they sure have a lot of fun.

Lulu's Gulf Shores ALMy nephews ventured on the “Mountain of Youth” which is a climbing rope tower of paths, rope bridges, tight rope, and other obstacles.

The boys were strapped in a harness and away they went until we had to call them down for dinner.

Mike and Mom found ice cold margaritas at the several bars around the complex.

Being just the end of May, the restaurant was fully open air seating and with the sun going down it was very comfortable temperature.  I don’t do hot.

Our pleasant server came by immediately and took our drink orders.  Then it was time to order.  Oh my goodness, what shall we have.

The menu consists of traditional southern appetizers, gumbo, salads, seafood, and chicken dishes.

We ordered a variety at our table – fried oysters and shrimp, giant hamburger, a colossal pile of fried blue crab claws, and Greek salads.

Mom and I each ordered, the Greek Salad in the “Big Ole Salads” choices, which incidentally could feed a table of four, that consisted of cold Romaine lettuce, Feta cheese, Kalamata olives, pepperoncini, cucumber, purple onions, tomatoes, and served with a perfect Greek dressing.

That big ole salad was cool and refreshing in the heat of the early evening sunset.

The boys all had meat or seafood.  Caleb had a gigantic half pound hamburger called Crazy Sista’s Version that is seasoned with LuLu’s own seasoning blend.  I don’t know how a 15 year old boy can eat so much food.

Lil Will had his favorite Fried Blue Crab Claws.  The Crab Claws are just the big claw meat of the crab or sometimes called the crab fingers.  This is delicious sweet meat.  Normally an appetizer, Will made it into a platter.

He did a pretty good job eating the mound of claws.  Of course, mom and I helped a little.

Lulu's Gulf Shores ALThen there is Mike.  Mike always gets the same thing where ever we go for seafood.  He is always in search of the best Fried Shrimp or Oyster Po-boy.

Under the Sandwiches section there are Fish, Shrimp, and Oyster Po-boys dressed with lettuce, tomato, purple onion, sweet pickles, and served with a bed of French fries.

Most restaurants serve Po-boys with mayonnaise, so if you don’t like mayo you best ask for no mayo.  Mike usually asks for a tub of cocktail sauce instead.

The bread was soft and easy to bite through to the perfectly fried oysters that were a good size for Po-boys.  Mike ate every last flaky crust and bits of oysters.

We had no room for dessert, but if I had I would have tried the Key Lime Pie declared to be “The Best on the Coast” and the Bread Pudding made with Krispy Kreme donuts.  Can you say Yum?  Maybe next time.

Needless to say, we went back again a couple days later in our trip to do it all over again.  We had Fried Green Tomatoes, Fried Okra, Fried Shrimp Platter, Chicken Fingers, and the boys split a Crab Claw basket.

All in all, LuLu’s is a must do experience if you are visiting the Orange Beach and Gulf Shores area.  It is filled with entertainment, activities, and great food.  I even played Skee ball in the arcade.

LuLu’s now has a second location in Destin, Florida. We’ll definitely be checking it out soon.

If you’re wondering why we don’t have more pictures of the restaurant and our food, it is mainly because we didn’t know we were going to write this review at the time… The good news is, we’ll have to go back and take some pictures.

Beryl

P.S. By the way, the Jimmy Buffett show was fantastic!

Here’s a link to LuLu’s website if you want more information –

http://www.lulubuffett.com/

Creamy Potato Soup Recipe

[ 0 ] June 6, 2016

Creamy Potato Soup Recipe

Creamy Potato SoupCreamy Potato Soup, or Cream of Potato Soup, or what I call just your basic potato soup, is an all-time favorite soup that you can jazz up in all sorts of ways – by simply adding whatever may suit your fancy…

Bacon, crab meat, shrimp, cheese, and just about anything can be added to your potato soup to make a wonderful meal.

In this recipe, we added fresh crab meat and topped it with grated cheddar cheese.

Crawfish Concoction on New Potatoes

[ 0 ] April 11, 2016

Crawfish Concoction on New Potatoes

I believe I’ve mentioned that it is crawfish season here in Louisiana, and Beryl loves those critters more than even strawberries, so she’s been cooking them up several times a week.

Crawfish Concoction

So Sunday she picks up a pound of fresh tails to cook, and I tell her I need a break from the etouffee.

Well, I was hoping for a steak with French fries, but Beryl is dead set on the crawfish, so crawfish it is.

I tell her I’d like ‘em fried up, but she’s not having any of that. So I just headed to my office to read and leave her to do whatever she is determined to do with those crawfish tails.

Well, about twenty minutes later she calls me to supper, and I go in the kitchen and what I find I can only describe as a “Crawfish Concoction”.

The Official Cajun Cooking TV Cookbook

[ 2 ] August 26, 2015

How to Cook Like a Cajun From the Bayou Country

beryl and alex

I thought I might starve to death.

I had met the sweetest girl I’ve ever known, and we were about to move to Florida together. That was the good news…

The bad news was that about the only thing she could cook was frozen Eggo waffles. And she burned them sometimes.

One time she was boiling some water on the stove, forgot about it I guess, and melted an expensive stainless steel pot.

It sounded like a shotgun going off in the kitchen when that melted steel hit the red-hot electric coils on the stove-top and exploded. I hit the floor wondering who was shooting at us!

Another time she bought some live crabs to cook up to surprise me, bless her heart.

I came home to find her chasing the crabs around the kitchen with a hammer, trying to subdue them to get them in the pot.

But she was a sweet young Cajun girl, and she was determined to learn how to cook proper food for her family.

You may know someone just like Beryl was back then …

Fortunately, Beryl learned how to cook over the years and makes it look easy now.

(Beryl and I got married and have been together 30 years now.)

Maybe you’re a newlywed and need a crash-course in how to make “simple” but great-tasting meals for your family…

Or, maybe you’re already pretty good in the kitchen, but would like to learn how to do some down home Louisiana Cajun cooking to add some variety to your menu lineup.

Either way, Beryl has put together 96 great Louisiana home-cooking recipes that you can prepare for your family and friends right away.

You can make your family and friends a great
home-cooked Cajun meal even if you’re from New York City.

Here’s what’s really cool about Beryl’s “Cajun Cooking Made Easy” cookbook – each recipe comes with a link to Beryl’s Cajun Cooking TV blog where you can see photos and watch videos of Beryl making the recipes.

Talk about Cajun Cooking Made Easy!

So here’s what you’re gonna get with your Cajun Cooking Made Easy cookbook:

=>    96 great Cajun home cooking recipes
=>    Step by Step directions, including Ingredients and Preparation
=>    A link to the recipe on the Cajun Cooking TV blog, where you’ll find photos of the dish and most of the recipes have a video of Beryl making the recipe
=>    You can also post any questions or comments you have about any of the recipes and Beryl will reply back to you as soon as possible (usually the same or next day)

Cajun Cooking Made Easy

Folks have been asking for a (physical) printed cookbook for several years, so we put one together and here it is!

This is the first edition of Beryl’s first cookbook, with 96 of your favorite Cajun home-cooking recipes.

Each recipe has a link to the Cajun Cooking TV page that has video, photos and additional commentary for you.

It’s spiral-bound so it’s easy to use in the kitchen next to the stove.

We’ll be shipping by First Class mail, so you can have the cookbook in your hands in just a couple of days.

(All orders will go out on the same or next business day.)

We’re only shipping to U.S. addresses right now, so if you’re out of the U.S., please message or email us and we’ll see what we can do to get a copy to you.

All of our readers and followers can order the cookbook for $9.97 by clicking on the Buy Now button below.

Please note that our credit card processor is PayPal,
but you DO NOT need a PayPal account to order.

(Rest assured that your satisfaction is 100% guaranteed, or your money will be refunded with no hassles at all.)

We appreciate you all so much!

Beryl

Click on the “Buy Now” button below to order your copy of Cajun Cooking Made Easy.

When you click on the button, it’s gonna take you to our PayPal order page for Stokes Media Group (that’s our company name).

Then, you’ll “Choose a way to pay”.

If you have a PayPal account, just enter your PayPal password (we won’t see it, you’re on PayPal’s server at this point) and it will open up your PayPal account and ask you how you want to pay.

If you do NOT have a PayPal account, NO PROBLEM, just click on the “Pay with a debit or credit card” button, and enter your information.

You’ll then get an email receipt from PayPal, and your order will be automatically transmitted to us, and we’ll mail your new cookbook to you right away.

That’s all there is to it…

Thank you again for everything!


Or, you can mail a check or money order to:

Jubilee Media Group LLC
7516 Bluebonnet Blvd #179
Baton Rouge, LA 70810

Please make check payable to Jubilee Media Group

Thank you!

Beryl

Beryl Stokes

Beryl Stokes

Crab Cake and Etouffee on Angel Hair Pasta

[ 3 ] August 24, 2015

Crab Cake and Etouffee Pasta

Crab Cake and Etouffee Pasta

Crab Cake and Crab Etouffee Pasta

Or, what to do with leftovers.

A  couple of weeks ago, we were wanting some crawfish etouffee for supper. We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market lately but they didn’t have any this particular Saturday afternoon.

Eggplant Pasta Bake

[ 2 ] May 25, 2015

Eggplant Pasta Bake

Eggplant Pasta Bake

Eggplant Pasta Bake

Eggplant Pasta Bake is a simple recipe (concoction) that I put together after ordering a similar appetizer every time in my favorite little Italian restaurant in Corstorphine, Edinburgh.  After work, it’s right on the main road into town and has a small car park; always a plus.

Crawfish Pasta with Crawfish Cream Sauce

[ 0 ] April 28, 2015

Crawfish Pasta with Crawfish Cream Sauce

Crawfish Pasta with Crawfish Cream Sauce

Crawfish Pasta with Crawfish Cream Sauce

Crawfish has been on the menu every Saturday since I returned from Edinburgh, Scotland a month ago. After weeks without proper south Louisiana seafood, I have more than made up for the lack of highly seasoned and tasty red crustaceans.

How to Make White Rice on the Stove

[ 2 ] April 28, 2015

How to Make White Rice on the Stove

Stove Top White Rice

Stove Top White Rice

Plain White Rice…you would think that rice is easy to cook right?