Bertram's Creole Oyster Soup - a weekend recipe

Though some people say, “There’s no free lunch,” they have obviously never been to Bertram Picou’s bar on Chartres Street in the French Quarter. Bertram is a character in my paranormal series French Quarter Mysteries and first appeared in Big Easy. He usually has something for his customers to eat, always for free. Here is one of my favorites.

Bertram's Creole Oyster Soup

Ingredients 

·         4 doz oysters, shelled

·         4 Tbsp onion, finely chopped

·         4 sprigs parsley, chopped very fine

·         Oyster liquor, strained

·         1 Tbsp vegetable oil

·         1 Tbsp butter

·         2 Tbsp flour, sifted

·         1 qt boiling water

Directions

Add the vegetable oil to a soup kettle and heat over a medium fire. Add the flour, stirring constantly until the roux is light brown, and then add the chopped onions and parsley. Add the strained oyster liquor, mix thoroughly, and then add 1 quart of water. Add the oysters and butter when the soup shows signs of coming to a boil. Remove from the stove before the water boils and when the oysters begin to curl. Though traditionally served with oyster crackers, Bertram offers toasted French bread instead.

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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma, where he continues to pen mysteries and short stories with a southern accent. He authored the French Quarter Mystery Series set in New Orleans, the Paranormal Cowboy Series, and the Oyster Bay Mystery Series. Please check it out on his Amazon author page. You might also like checking out his Facebook page.

Aunt Carmol's Southern Tomato Soup - a weekend recipe

I visited New Orleans for the first time in the fifties. My Aunt Carmol was a school teacher and gave brother Jack and me daily guided tours of the city while we were there. Aunt Carmol was also a wonderful cook, and especially liked preparing and serving authentic Creole dishes. Jack and I loved Aunt Carmol’s Southern Tomato Soup. Try it. I’ll bet you will too.

Ingredients

• 2 quarts tomatoes
• 1 cucumber, peeled and cut small
• 1 onion, large, sliced
• 1 dozen okra, sliced
• 1 ham bone, large
• 1 Tbsp flour
• Salt to taste
• Cayenne to taste
• 3 pats butter

Directions

Cook tomatoes in three pints of water for 10 minutes. Drain and save the water. Press tomatoes through a sieve. Add cucumber, onion, okra, hambone, and the saved water to the tomatoes. Simmer for 3 hours. Combine flour with cold water to form a paste. Add to soup before serving, along with salt, cayenne, and butter.

Eric'sWeb

Mama Mulate's Spicy Avocado Bisque - a weekend recipe

Mama likes avocados, cold soups, and an occasional nip of gin. It’s understandable why she likes this recipe. What’s not to like?

Ingredients

• 2 avocados
• ¼ cup heavy cream
• ¼ cup grapefruit juice
• 1 jigger gin
• 1 tsp salt
• ½ tsp pepper
• ½ tsp chili powder
• ¼ tsp paprika
• 4 cups jellied chicken consommé
• Grapefruit slices for garnish

Directions

Peel and deseed avocados. Force pulp through a fine sieve. Add grapefruit juice and cream to avocado pulp, and then puree. Add salt, pepper, chili powder, and paprika. Combine gin, jellied chicken consommé, and pureed mixture. Blend until smooth. Chill soup in the refrigerator before serving, and then serve in chilled cups garnished with grapefruit slices.

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Big Billy's Cajun Catfish Fingers with Terrebonne Dipping Sauce - a weekend recipe

Big Billy wasn’t a Cajun but he enjoyed cooking like one. He got this recipe from a Terrebonne Parish cousin, adding the beer to the batter to add his own personal touch. Enjoy.

Cajun Catfish Fingers

Ingredients

• 4 large catfish fillets cut into 1-inch strips
• 2 cups all-purpose flour, divided
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• ½ tsp salt
• ½ tsp black pepper
• 8 oz beer
• Dash Cajun hot sauce
• Peanut oil for frying

Directions

Add 1 cup of flour, garlic powder, cayenne pepper, salt, and pepper to a shallow bowl and mix well. Add beer, 2nd cup of flour, and a dash of Cajun hot sauce in a second shallow bowl and mix well. Dredge catfish fingers in flour mixture, and then beer batter. Fill a cast iron skillet with peanut oil. Fry fingers in a single layer until they are golden brown and flake easily—2 to 4 minutes on each side. Drain on a brown paper bag

Terrebonne Dipping Sauce

Ingredients

• ¼ cup Dijon mustard
• ¼ cup stone ground grainy mustard
• 2 Tbsp mayonnaise
• 2 Tbsp honey
• ½ Tbsp lemon juice
• Dash Cajun hot sauce

Directions

Combine ingredients and mix until well blended. Chill until ready to serve.

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Born in Louisiana, Eric Wilder grew up listening to his grandmother’s tales of corrupt politics, and ghosts that haunt the night. He is the author of the French Quarter Mystery Series set in New Orleans. Please check his Amazon, Barnes & Noble, and iBook author pages.

Mama Mulate's Green Gumbo - a weekend recipe

Buy on Amazon and BN.com

There are as many varieties of gumbo in New Orleans as there are streets with French names. One variety, Green Gumbo, or Gumbo Z’herbs, is little-known and generally found only in New Orleans. Catholic’s often serve this meatless gumbo (although meat may be added) on Good Friday. Superstition has it that a new friend will be made for every different green leafy vegetable used in the gumbo. Mama, a naturally suspicious person, always uses seven different types of greens. Here is her special recipe for Green Gumbo.

Ingredients

• 3 pounds leaves of (choose your own seven greens) collard, cabbage, radish, turnips, mustard, spinach, watercress, parsley and green onion, equal portions, chopped very fine
• 1 onion, white, large, chopped
• ½ red pepper pod
• ½ tsp. black pepper
• 1 bay leaf, finely chopped
• 1 sprig thyme, finely chopped
• 1 sprig parsley, finely chopped
• 1 sprig sweet marjoram, finely chopped
• 1 clove of garlic
• ¼ tsp. allspice, ground fine
• ½ tsp. cayenne
• ½ cup vegetable oil
• ½ cup flour, all-purpose
• boiled rice

Directions

Wash the leaves thoroughly then remove coarse midribs. Pat dry. Put greens in a large pot with enough water to cover. Add black pepper. Boil for about 2 hours, strain and then chop very fine. Save the water in which they were boiled. Combine cooking oil and flour over medium heat in a heavy pot or Dutch oven.

When hot, add chopped onion and chopped sprig of parsley. Stir until roux reaches a rich peanut brown, and then add the chopped greens. When the leaves become brown, pour contents into the water in which the leaves were boiled. Throw in the bay leaf, thyme, sweet marjoram, red pepper pod, clove of garlic and allspice. Stir slowly. Place pot over low flame and simmer, partially covered for about 2 more hours, adding cayenne during the process. Serve with rice and French bread. Enjoy.

Eric'sWeb

Mama Mulate's Creole Catfish Bites - a weekend recipe

Mama Mulate has a natural connection with her Tulane English students, often hosting poetry readings and literary events at her home in urban New Orleans. When she does, she always provides home cooked delicacies such as her famous Creole catfish bites. Bite into one yourself and you’ll see (and taste) why they’re famous.

Ingredients
 • 1 pound catfish fillets, poached
• 6 Tbsp. butter
• ¾ cup flour
• 2 cups milk
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. dry mustard
• ½ tsp. Jamaican allspice, ground
• 1 ½ cups bell pepper, finely chopped
• ½ cup green onions, finely chopped
• ½ tsp. Tabasco
• 1 ½ cups bread crumbs, fresh, plus more for coating Bites
• Vegetable oil for sautéing

Directions
 Melt the butter in a heavy saucepan. Add the flour, stirring constantly (2 to 3 minutes). Add the milk slowly, continuing to stir until the cream sauce is thick (10 to 12 minutes). Add salt, pepper, mustard, and allspice, mixing well. Flake the catfish fillets into a bowl. Add the cream sauce and the remaining ingredients, mixing thoroughly. Form bite-sized balls with the fish mixture, coating them with more bread crumbs. In about ½ inch of vegetable oil, gently sauté the bites in a heavy skillet, until they are browned.

Eric'sWeb

Mama Mulate's Cajun Seasoning - a weekend recipe

Being a voodoo mambo, Mama Mulate knows how to prepare and mix the necessary potions and poultices of her craft. Yes, she’s very good at casting spells and removing hexes. She’s also a wonderful cook and grows her own vegetables and herbs in the garden behind her house. She’s not only good at growing them, she also knows how to use them to make the most wonderful Cajun and Creole dishes. Here is her recipe for Cajun seasoning, a necessity in Cajun and Creole cuisine. Try it, and prepare yourself for the compliments you’ll receive.

Ingredients

• 1 Tbsp Jamaican Allspice, ground
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp white pepper
• 2 tsp black pepper, ground
• 1 ½ tsp cayenne pepper, ground
• 2 tsp thyme
• ½ tsp oregano
• ½ tsp marjoram

Directions

Store the combined mixture in a small jar.

Eric'sWeb

Mama Mulate’s Salade de Crevettes d'Orange - a weekend recipe

Mama Mulate is a character in my French Quarter murder mystery Big Easy. Being a voodoo mambo, she is deft at preparing magical potions and enchanted concoctions. She’s also a great cook and here’s her recipe for a wonderful summer salad.

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 Tbsp. orange peel, dried and ground
• 1 Tbsp. paprika
• ½ cup brown sugar
• 1 oz. lime juice, fresh
• 2/3 cup olive oil
• 4 plum tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 Tbsp. cilantro, chopped
• 1 Tbsp. red wine vinegar
• 1 Tbsp. Triple Sec

Preparation

In a large bowl, combine orange peel, paprika and brown sugar. Toss the shrimp in the mixture, shaking until evenly coated. Sauté shrimp in olive oil. Toss plum tomatoes, cucumber, red onion, bell peppers, and cilantro in a large salad bowl. Whisk together red wine vinegar, remaining olive oil, lime juice and Triple Sec. Top individual salads with shrimp and serve.

Eric'sWeb

Mama Mulate's Creole Zucchini Casserole - a weekend recipe

Mama Mulate is a character in my French Quarter murder mystery Big Easy. When she’s not mixing voodoo potions, or teaching English at Tulane University, she’s likely in her kitchen, whipping up a meal fit for a Mardi Gras king. She has a garden behind her house near the river in New Orleans, where she grows her own herbs and vegetables. Check out her recipe for Creole zucchini.

Ingredients

• 2 zucchini squashes, ¼ inch slices

• 1 onion, chopped

• 2 cloves garlic

• 3 tomatoes, chopped

• 1 green bell pepper, seeded and chopped

• 3 Tbsp butter

• 2 Tbsps flour

• 1 Tbsp brown sugar

• ¼ tsp oregano

• ¼ tsp basil

• 1 bay leaf

• ¼ tsp salt

• ½ cup Parmesan cheese, freshly grated

• ½ cup bread crumbs

Directions

Cook zucchini (about 5 minutes) until tender, but firm. Drain and arrange in greased 2 quart casserole dish. Melt butter over medium heat in medium saucepan, and add flour. Stir until smooth and bubbly.

Add tomatoes, onion, and cloves of garlic, green bell pepper, brown sugar, salt, bay leaf, oregano and basil. Cook for 5 or 6 minutes. Remove bay leaf and cloves of garlic. Pour mixture over zucchini. Top with bread crumbs and cheese. Bake, uncovered, at 350° for 30 minutes.

Eric'sWeb

Lily's Stuffed Mirlitons

Lily was a religious woman and never missed a Sunday service. Gail and I were spiritual, but not so religious. Still, whenever we visited Chalmette, we somehow managed to make it to church. It all seemed worth it when we returned home, enjoying the feast Lily always prepared on Sundays. Here is just one of the wonderful side dishes we often enjoyed.

Lily’s Stuffed Mirlitons

Ingredients

• 6 mirlitons

• 1 onion, large, finely chopped

• 3 shallots, finely chopped

• 4 cloves garlic, minced

• ½ green pepper, chopped

• 1 tbsp parsley, chopped

• 2 c bread crumbs, or as needed

• 1 egg, beaten

• 1 tsp Creole seasoning

• 1 lb beef, ground, lean

Directions

Cut mirlitons in halves and cover with cold water. Bring to aboil and continue until tender. Remove from water. Let cool and scoop out pulp, discarding seed and fibrous pulp around seed. Place pulp in colander over bowl, and chop, reserving water. Place shells on a coated pizza pan.

Fry beef in cast iron skillet until all lumps are broken but not brown. Add vegetables and continue cooking for about 5 minutes. Add merliton pulp, bread crumbs, and a little merliton water if needed. Add beaten egg. Mix all ingredients thoroughly. Fill each mirliton half shell. Top with bread crumbs and ½ slice bacon. Bake at 350 degrees for 45 minutes. Enjoy.

Eric'sWeb

Lily's Steamed Oysters - a weekend recipe

Lily, my former mother-in-law was a church-going lady and I don’t think a drop of liquor ever crossed her lips. Still, she loved to cook and she loved to entertain. When members of her large family dropped by, (an everyday occurrence) she would often steam up a batch of oysters. Here is her simple, yet wonderful recipe. You can check out more of Lily's recipes in Lily's Little Cajun Cookbook at Smashwords.

Lily’s Steamed Oysters

Ingredients

• 4 doz. Oysters

• 1 Tbsp. butter

• Salt and pepper to taste

• Dash cayenne

Preparation

Drain the oysters in their shells and put them in a bamboo steamer over a pot of boiling water. Cover and steam for ten minutes. Place in a hot dish and season with salt, pepper and cayenne. Serve with drawn butter sauce and eat while very hot to enjoy the entire flavor.

Eric'sWeb

Bread Pudding With Rum Sauce - a recipe

Marilyn and I collect old New Orleans cookbooks and this week she found Creole Feast – 15 Master Chefs of New Orleans Reveal Their Secrets. This extraordinary cookbook, published in 1978 and written by Nathaniel Burton and Rudolph Lombard, features a recipe for one of my favorite desserts, one I always order whenever visiting the Crescent City.

This recipe is by Austin Leslie, master chef and one-time owner of Chez Helene, a wonderful New Orleans restaurant no longer in business. After being trapped in an attic for two days by Hurricane Katrina Leslie died in September 2005. He was the first person honored by a jazz funeral after Katrina in what was then a largely deserted Big Easy.

Austin Leslie, also known as the Godfather of Fried Chicken, was the inspiration for the short-lived television show Frank’s Place. If you are like me, an aficionado of fried chicken, you really should read the book, if only for his personal description of the absolute best way to cut up a chicken and fry it.

Chicken wasn’t the only thing Austin Leslie knew how to cook; he could also prepare wonderful deserts. I’ve published other bread pudding recipes and every one is slightly different. If you enjoy bread pudding as much as I, give this one a try because it is a good one.

Bread Pudding with Rum Sauce

1 loaf stale French bread
¼ can evaporated milk
1 pound butter
1 ¼ cups sugar
¼ pound raisins
1 small can crush pineapple
3 eggs, beaten
3 tablespoons vanilla extract
¼ cup brown sugar

Preheat oven to 350 degrees. Wet the bread and squeeze the water out of it. Melt the butter and mix with all other ingredients. Pour mixture into a well-greased 4 x 10-inch baking pan. Bake for 2 ½ hours. The pudding will rise in the first hour. After an hour, remove pan from oven and stir the mixture to tighten it. Return to the oven for the second hour of cooking.

Rum Sauce

¼ stick butter, melted
1 cup sugar
1 cup flour
½ cup rum

Place all ingredients in double boiler and cook for 10 minutes. Beat until fluffy. Serves 10