Surf and Turf

Surf and Turf is the popular name for a Lobster and Steak meal.

We had Surf and Turf for Valentine’s Day dinner and talk about good. It was like finger licking good and really simple.

So, don’t be intimidated by the thought of cooking lobster.

If you can boil water or light up a grill, you’re halfway there. Give it a try!

Surf and Turf will definitely impress!

Surf and Turf Ingredients

2 lobster tails (fresh or frozen)
2 petite beef filets (tenderloins)
1/2 stick butter
Chopped green onions
1 tablespoon minced garlic
Tony’s Creole Seasoning
Lime or lemon juice

Surf and Turf Cooking Directions

• Melt butter. Add lime juice, green onions and garlic. Stir well. Turn heat to low.
• Take thawed lobster tails and using kitchen scissors cut the tails down the middle either on the belly side or the outside. We cut open the belly side since it was softer.
• With a sharp knife, cut the tail meat down the middle.
• With a brush or a spoon coat the tails with the lime butter sauce.
• Run a skewer through each tail for easier handling on the grill and keeps from curling.
• Place lobster tails and petite filets on a platter. Season with sea salt, garlic powder and Tony’s.
• Place evenly on grill.
• Grill the lobsters for 5 minutes each side.
• Grill the Filets for 8-10 minutes each side.
• Return to a platter and bring inside.
• Pour lime butter sauce over the lobster tails or pour the lime butter sauce in custard cups for dipping the lobster meat.

Surf and Turf Serving Suggestions

Serve with a steamed vegetable, Twice Baked Potatoes or Homemade Macaroni & Cheese.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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Twice Baked Potatoes

Twice Baked Potatoes, also called stuffed potatoes, give your meal that restaurant quality pizzazz.

We had to add twice baked potatoes to our Cajun recipes after enjoying them so much at Mike Anderson’s restaurant.

So, this is what we conjured up.

If you’re hungry for something a little jazzier than baked potatoes, try this recipe (some people call them stuffed potatoes.)

It’s sure to be a hit!

Twice Baked Potatoes: Ingredients

4 medium – large Idaho potatoes
1/2 cup sour cream
1/4 cup chopped green onions
2 small broccoli crowns (or 1/2 bag frozen broccoli crowns) – steamed
2 cups finely shredded Cheddar cheese
2 tablespoons butter
Bacon bits (optional)
Sea salt
Tony’s Creole Seasoning

Twice Baked Potatoes: Cooking

Preheat oven to 400 degrees F.

Wash potatoes.

Wrap in foil.

Bake for 1 1/2 hours turning over half way through cooking.

In the meantime, steam broccoli crowns.

Remove potatoes from oven and open from foil.

Let sit a few minutes.

Cut potatoes in half and separate.

Allow to cool a bit in order to handle.

Take a small spoon or ice cream scooper and hollow out the potato halves.

Put in a large mixing bowl.

(Do not scoop all the way to the skin so that you have a stable base.)

To the potatoes, add butter, sour cream, broccoli, green onions, cheese, and seasonings.

With a potato masher or a large whisk, mash all the ingredients together well.

Place the mixture back into the potato shells.

Place on a baking sheet or casserole dish.

Top with more shredded Cheddar cheese.

Bake 5-10 minutes to re-heat and melt the cheese.

Remove from oven and serve.

Twice Baked Potatoes: Serving Suggestions

A typical serving is a half potato for each person.

Enjoy with a steak or seafood or anything you like.

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

Please Follow Us On Facebook for Daily Updates and New Recipes:
https://www.facebook.com/CajunCookingTV/

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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She Crab Soup

She Crab Soup is a flavorful taste sensation of cream, crab, seasonings and wine. She Crab Soup is a southern recipe that is a cross between a bisque and a chowder. In fact, it’s hard to tell the difference between she crab soup recipes and crab bisque.

I first experienced She Crab Soup in Panama City Beach, Florida at the well renowned restaurant Captain Anderson’s. They serve She Crab Soup by itself of course, but my favorite is the She Crab Pie. She Crab Pie is a grilled fish of the day stuffed inside a puff pastry with She Crab Soup ladled on top. Yum Yum.

In our version of She Crab Soup, we added cut asparagus and fresh sweet corn.

Ingredients for She Crab Soup

4 tablespoons butter
4 tablespoons flour
2 cups Cajun Trinity
1 tablespoon minced garlic
1-2 tablespoons olive oil
1/4 teaspoon ground nutmeg
1/2 teaspoon ground thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon Tony’s Creole Seasoning
2 cups milk
2 cups heavy cream
1 pound white crab meat
1/2 cup Sherry or white cooking wine
1 bunch of fresh asparagus stalks (cut into 1 inch pieces)
1 ear fresh sweet corn (kernels cut from the cob)
2 boiled eggs (chopped egg yolks only)
Chopped green onions
White Cheddar cheese (shredded for garnish)

In a medium saucepan, add 1 cup water and bring to a boil. Add asparagus and cut corn.

Cook for 6-8 minutes.

In a deep 6 quart pot, heat the 2 tablespoons olive oil on medium heat (#5-#6).

Saute the Cajun Trinity until well cooked. Add the minced garlic and sauté another minute.

Remove from pot and set aside.

In the same pot, melt the 4 tablespoons butter. Blend in the 4 tablespoons flour stirring well.

Cook about 2 minutes.

Slowly add the milk blending well with the white roux. Add the heavy cream.

Stir constantly with a whisk to prevent scorching for 8-10 minutes. Mixture will become thickened.

Add all seasonings, Cajun Trinity, crab meat, asparagus, corn and chopped egg yolks. Stir well.

(If a thinner consistency is desired, add 1 cup vegetable stock).

Cook another 5 minutes on low heat. Remove from heat.

Add and stir well the 1/2 cup wine.

Serving Suggestions for She Crab Soup

Serve in a deep flat bowl. Garnish with chopped green onions and a lump of white cheddar cheese; accompanied with crusty French bread or rolls.

Serves 6-8.

How to Cook Fresh Spinach

Fresh Baby Spinach is so tasty and absolutely good for you.  Fresh vegetables just take so much better than out of the can.  My godchild told me she wanted Spinach with supper.  I said okay we’ll cook some.  Little did I know she only likes Popeye spinach out of a can.  Wow kids!  What can I say?  At least she eats spinach, and fresh broccoli and cauliflower.

The best thing is, cooking fresh vegetables is really easy, the Cajun cooking way! So let’s show you how to cook spinach today.

Ingredients for Fresh Steamed Spinach

1 bag of fresh baby spinach leaves (serves 2)
or 1 large container of fresh baby spinach
2 tablespoons butter
small amount of water; maybe 2 tablespoons
dash of salt

Melt butter and add small amount of water on medium heat.

Add spinach and cover to allow steam to build up and actually cook the spinach.

Should only take a few minutes.

Serving Suggestions for Steamed Spinach

Stir and serve with Steak, chicken, pork or anything you like.

Homemade Tartar Sauce

Homemade Tartar Sauce is a great addition to any seafood dinner. Goes great with fish, shrimp, oysters, you name it. There’s no need to buy a jar of tartar sauce at the grocery store that’s full of preservatives and other chemicals when it’s so easy to make fresh. Your Cajun cooking education couldn’t be complete without knowing how to make your own Tartar Sauce.

Ingredients for Homemade Tartar Sauce (Serves 2-4):

1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon Creole mustard
Dash of each:
Lemon juice
Tony’s Creole Seasoning
Tabasco hot sauce

Mix all ingredients well.

(If expecting a crowd, double or triple the tartar sauce recipe.)

Serving Suggestions for Homemade Tartar Sauce

Best served chilled in small dipping cups.

Tartar sauce is great for dipping most any seafood into (shrimp, fish, you name it).

It’s also a great sandwich spread.