Butter Chicken Curry Naan Pizzas


Butter Chicken Curry Naan Pizzas

Butter Chicken Curry (we recommend Shan Butter Chicken Curry Mix)
Naan bread
Goat cheese
Diced tomato

1) Preheat oven to 400 degrees.
2) Bake naan bread on cookie sheet for 12 minutes.
3) Remove naan bread from oven and cover it with butter chicken, then mozzarella, goat cheese crumbles, and diced tomatoes.
4) Return pizzas to oven for another 12 minutes.
5) When done, cut into halves or quarters and serve.


Margarita Marinated BBQ Shrimp Caesar Salad


Margarita Marinated BBQ Shrimp Caesar Salad

After riding our bikes from Midcity to Greek Fest, Scott and I were sun-burned and tired from our canoe ride on Bayou St. John. We had riden along Lake Ponchatrain and I started craving Gulf shrimp.  We luckily had some in the freezer so when we got home, Scott threw them in the marinade and I made Caesar dressing for this perfect dish on a HOT New Orleans Sunday.


Shrimp marinade

24 large head on shrimp
1/4 cup of margarita mix
2 tbsp lemon juice
2 tbsp lime juice
1 tsp of salt
2 ounces of tequila

One head of romaine lettuce

1/2 Packet of Cajun King BBQ Shrimp Seasoning


Directions for Shrimp

Skewer and grill marinated shrimp about 10 minutes (depends on heat of grill). Remove from skewers and finish on stove top with 2 tbsp of butter and 1/2 packet of bbq shrimp seasoning mix.

Caesar Dressing
1 egg yolk
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
5 garlic cloves, minced
2 anchovies
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 olive oil
2 tablespoons red wine vinegar
1/4 cup shredded parmesan


Add salt and pepper to the salad bowl. Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and grind them into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Toss with a couple of chopped heads of romaine. Place grilled shrimp on top of greens.

Inspired by: http://www.epicurious.com/recipes/member/views/AUTHENTIC-CAESAR-SALAD-DRESSING-50000232#ixzz2Vm3u3iXA

Lobster Thermidor


Lobster Thermidor

This is specifically meant as a romantic dinner for two, and trust us, you both will love it.


Lobster tails (2 large ones are 3 smaller ones, frozen is fine)
2 Tbs butter
2/3 cup flour
1/2 tsp Dijon mustard
1/2 tsp minced onion
1/4 tsp fresh ground black pepper
2/3 cup half and half
1 Tb sherry
1/3 cup freshly grated Parmigiano Reggiano
1/8 cup mushrooms (sliced or diced)
1 tsp lemon juice


Boil lobster. If frozen, boil for around 15-20 minutes. If fresh, boil for less than that. Cook until bright red and the tail curls. As they boil, prepare the sauce. Start at a medium temp with the butter and onion and mushrooms. After a few minutes, reduce to a medium low setting and throw in the remaining ingredients except for the paprika. When lobster is done, remove the meat and cut it up into small chunks. Try not to ruin the shells as you can still use them. Just slice them open down the middle, crack open the tail, and pull out the meat. Toss the chunks of lobster into the sauce and let that simmer for around ten minutes. Stir frequently, but while that’s simmering, trim the shells a bit to make them more functional as bowls. Stuff the deliciousness into the shells. Top with a dusting of Parmigiano Reggiano and paprika. Broil for 3-5 minutes, or until you get a nice browning on top to your liking.

Laissez les bons temps rouler!

Crab Cake Eggs Benedict


Crab Cake Eggs Benedict


4 frozen crab cakes
4 poached eggs
4 pieces of grilled ham
1 cup Hollandaise Sauce

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Inspired by: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback



Chicken and Cauliflower Tikka Masala


Chicken Tikka Masala

Marinade Ingredients:

1 cup Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon hot curry powder
1 teaspoon ground tabasco pepper (Cajun Kicker)
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
1 pound boneless skinless chicken breasts or thighs (cut up into skewer size pieces)
4 long skewers

Sauce Ingredients:

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 cup chopped cauliflower
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons hot curry powder
1 teaspoon salt
1 teaspoon ground tabasco pepper (Cajun Kicker)
1 (8 ounce) can tomato sauce
1 cup half and half or cream
1/4 cup chopped fresh cilantro


For marinade combine yogurt, lemon juice, cumin, curry powder, tabasco pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Get your grill going. When grill is ready put chicken onto skewers, and discard marinade. Grill until juices run clear, about 5-10 minutes on each side, depending on the heat of your grill/coals.

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, hot curry powder, ground tabasco, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and cauliflower, and simmer for 15 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Commentary: The use of Coussou’s Cajun Kicker Pure Ground Tabasco really gives this traditional Indiana dish some nice Louisiana heat (some other hot ground pepper will do fine as a replacement though), and the cauliflower acts as a curry sponge which is awesome. Also, doing this with skewers really results in a wonderful flavor and tenderness for the chicken if done right.

Inspired by: http://allrecipes.com/recipe/chicken-tikka-masala/

Buffalo Chicken Pizza


Buffalo Chicken Pizza


1 cup of cooked chicken, cubed
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1/2 onion, sliced
1/2 cup shredded cheddar cheese, a few generous handfuls
1/2 cup shredded mozzarella cheese
1/2 cup blue cheese crumbles
Preheat oven to 425 degrees F. Preheat grill pan to high.Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

Mix melted butter with hot sauce and toss with chicken.Cover the pizza dough with tomato sauce, saucy Buffalo chicken, onions, and cheeses. Bake 15 minutes or until crisp.

Inspired by: http://www.foodnetwork.com/recipes/rachael-ray/wingless-buffalo-chicken-pizza-recipe/index.html?oc=linkback

Grilled Buffalo Turkey Salad Poboy


Grilled Buffalo Turkey Salad Poboy


Roast turkey
French bread
Louisiana Buffalo sauce
Diced onion
Diced celery
Salt and pepper


Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.

Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!