Category: Uncategorized

 

School is out! My grandchildren are packing up to spend the first weekend of Summer at the beach with me. 

And with the Memorial Day holiday upon us,  friends are coming to the beach for visits too. The house will be full, busy, and FUN. This crazy delicious Strawberry Cobbler is the perfect thing to keep in the fridge for kids and guests alike. Topped with sorbet makes it extra heavenly!

#SummerIsHere #MemorialDay #GumboLove 

Strawberry Cobbler

Serves 8 to 10

Crust:

3 3/4 cups all purpose flour

2 tablespoons sugar

1 1/4 teaspoons sea salt

1 ½  cups (3 sticks) unsalted butter,

cut into 1/4 inch chunks and placed in the freezer

12 tablespoons ice water

Nonstick baking spray

Filling:

8 cups fresh strawberries hulled and halved

3 cups sugar

½ cup all purpose flour

1 teaspoon sea salt

1 tablespoon fresh lemon juice

2 tablespoons unsalted butter

1 large egg

1/4 cup water

1 tablespoon sugar

2 tablespoons unsalted butter, melted, for brushing 

To make the crust:

1. Combine the flour, sugar, and salt in a food processor and pulse a couple of times to thoroughly combine.

2. Add the cold butter and pulse until a course meal forms.

3. Add 6 tablespoons of the ice water and pulse three or four times. Add the remaining 6 tablespoons ice water and pulse until the dough begins to form a ball and pulls away from the sides of the ball.

4. Remove the dough from the bowl and divide it in half. Form each half into a ball, then flatten it into a disk. Wrap each disc in plastic. Chill for at least 2 hours or overnight in the refrigerator before using it.

5. Preheat the oven to 375°F. Grease two 9 x 13“ baking pans with nonstick baking spray.

6. On a floured surface roll out one chilled dough disk into a roughly 9 x 13“ rectangle about 1/8 inch thick. Trim the dough to fit inside the prepared baking pan; the dough should cover the bottom of the pan only, not go up the sides of the pan.

7. Use a fork to prick the dough all over, then bake for about 10 minutes or until the edges are just turning brown. Remove the crust from the oven and set aside to cool.

For the filling:

8. While the crust is baking, in a large heavy sauce pan, combine the strawberries, 3 cups of the sugar, the flour, and the salt. Stir and let the mixture sit while the strawberries start releasing their juices, creating a syrup. Add the lemon juice and mix well.

9. Cook the strawberry mixture over low to medium heat until it begins to thicken, 15 to 20 minutes. Remove from the heat, stir in the butter, and let the mixture cool completely.

To assemble:

10. Spread half the strawberry mixture into the second prepared pan. Turn the pre-baked crust out of the first pan and place it over the strawberry layer. Evenly spread the remaining strawberry mixture over the crust.

11. Roll out the second disk of dough as directed in step 7 and place it over the strawberry mixture. Prick the dough with a fork or cut small slits in it to allow steam to escape.

12. Whisk together the egg and water. Brush the dough with the egg wash and sprinkle the remaining 1 tablespoon sugar over the top.

13. Bake for 30 to 35 minutes, or until the crust is golden brown. Remove the cobbler from the oven. Brush the melted butter over the top of the baked cobbler. Let cool to slightly warm or room temperature and serve with sorbet.

My mother loved the finer things in life… champagne, caviar, and lobster! This salad is perfect for a special luncheon celebrating Mother’s Day. If you don’t happen to have the delicacy of Florida Lobster available, you can substitute Maine lobster anytime a recipe calls for Florida Lobster – or, by all means, you can even use shrimp. Whether you’re celebrating being a mom, or celebrating your mother, or both – treat yourself to something wonderful this weekend! 

Gumbo Love and Lobster too,

LuLu

Serves 4

4 Florida lobster tails, or 2 cups lobster meat

1 lemon, thinly sliced

½  cup white wine

1 teaspoon sea salt

1 tablespoon whole black peppercorns

½  cup thinly sliced celery

2 grapefruits, peeled, sliced, and chopped into chunks

1/8 cup thinly sliced red onion

1 (1-pound) bag fresh salad greens

Citrus-Tarragon dressing 

(see below)

1 avocado, pitted, peeled, and thinly sliced

1 teaspoon finely chopped fresh tarragon, for garnish

 

1. Cut the lobster tails (if using) in half lengthwise, making sure to cut through both sides.

2. Fill a large heavy skillet (10 to 12 inches) with water to about an inch from the top. Add the lemon, wine, salt, and pepper corns and bring to a boil.

3. Add the lobster tails, reduce the heat to medium, and cover. Poach the tails for 7 minutes, or until cooked through. Transfer the tails to a plate and let cool completely.

4. Remove the lobster meat from the shells, chop the meat into bite-size chunks, and refrigerate until well chilled.

5. In a large bowl, combine the chilled lobster, celery, grapefruit and onion. Mix together using your hands.

6. Place the salad greens in a separate bowl right before serving. Pour a small amount of dressing over  the greens and toss together to mix. 

7. Pour the remaining dressing over the lobster mixture and toss to coat. 

8. To serve, put some greens on each plate, top with the lobster mixture, and add slices of avocado. Garnish with the chopped tarragon.

Citrus Tarragon Dressing

Makes about 1 ½  cups

Juice of one large orange (about 1/3 cup)

Juice of one lime (about 2 tablespoons)

3 tablespoons grainy Dijon mustard or Creole mustard

1 garlic clove crushed

1/4 teaspoon truffle salt or sea salt

Pinch of freshly ground black pepper

½  cup extra virgin olive oil

1 teaspoon finely chopped fresh tarragon

1 tablespoon honey

Combine all the ingredients in a medium bowl or airtight container.  Cover and refrigerate for up to one week.

Sweet Tomato Pie

Makes 6 to 8 servings

2 tablespoons all-purpose flour

1 Pillsbury refrigerated piecrust

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 large onion, thinly sliced

1 tablespoon sugar

4 cloves garlic, thinly sliced

4 ounces cream cheese, softened

½  cup mayonnaise

2 tablespoons heavy cream

1 tablespoon sour cream

1 tablespoon honey mustard

1 cup shredded Parmesan cheese

4 green onions, cut into 2-inch pieces, including green part

4 large red tomatoes, sliced into 1/4 inch slices, preferably homegrown

½  teaspoon kosher salt

½  teaspoon parsley ground pepper

½  cup fresh basil, cut in ribbons

2 cups shredded Gruyere or Swiss cheese

 

1. Preheat oven to 450°

2. Sprinkle flour over counter or pastry marble and roll pie crust though to fit a 7 x 11“ rectangular baking dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.

3. Remove from oven to cool. Reduce oven temperature to 400°.

4. In a cast iron or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Sauté until onions are very brown and caramelized.

5. Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from a skillet and set aside to cool.

6. In the bowl of a food processor, combine cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese, and green onions. Processed until well mixed. Transfer to small mixing bowl; set aside.

7. In the cold piecrust, layer half of the following in gradients: sautéed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil, and Gruyere cheese. Repeat layering using remaining ingredients.

8. Bake 35 minutes or until pie is bubbling and top is browned.

9. Remove from oven and pool for 15 to 20 minutes before slicing.

** LuLu Clue:

Successful baking depends on precision. Since I tend to improvise when cooking, I’m not a very good baker, which is why I use a ready-made pastry. I’ve found Pillsbury to be the closest to homemade. Look for the kind sold in the box in the dairy case. Just unroll the dough and press it into a pie pan. If you’re an avid baker or proficient pastry chef, by all means use your favorite pie crust recipe. However, make sure it is not sweet though; between the caramelized onions and the tomatoes, this dish is already plenty sweet.

Spring is here and Easter is upon us! If you’re starting your weekend early with a boat ride today, this is a perfect salad to take along for a sunset picnic. A little wine or sparkling mocktail (my preference these days) and some crackers on the side are my favorite way to enjoy. Wishing everyone a peace and sunshine filled weekend ahead. Gumbo Love, LuLu

 

Makes 6 to 8 servings

3 pounds LuLu’s Perfect Peel and Eat Shrimp (see recipe below), peeled and chopped into medium to large pieces

1 cup chopped celery

3/4 cup chopped red onion

½  cup chopped green onions

3 hard-boiled eggs, chopped

2 tablespoons finely chopped parsley

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon LuLu’s Crazy Creola Seasoning (or other Creole seasoning of your choice)

2 tablespoons Dijon mustard

½  cup mayonnaise

1 tablespoon freshly squeezed lemon juice

Directions

1. In a large mixing bowl, combine all ingredients, stirring gently. 

2. Cover and refrigerate for 2 hours before serving.

 

LuLu’s Perfect Peel and Eat Shrimp

Makes 4 servings

 1½ – 2 gallons water

1 cup LuLu’s Perfect Pepper Hot Sauce (or hot sauce of your choosing)

3/4 cup freshly squeezed lemon juice

1½ cups liquid Zatarain’s crab and seafood boil (or crab boil of your choice) 

1 3-ounce bag Zatarain’s dry crab and seafood boil (or crab boil of your choice) 

5 bay leaves

½  cup LuLu’s Crazy Creola Seasoning (or Creole seasoning of your choice) 

 1/4 cup salt

2 – 3 pounds large headless shrimp with shells

1. Combine all ingredients except shrimp in a large stock pot. Bring to a full rolling boil. 

2. Add shrimp. Cook for two minutes.

3. Turn off heat and cover for one minute. Drain shrimp in a colander and place a layer of ice on top to stop cooking process.

4. Allow to cool for at least 5 minutes. Drain and refrigerate. 

 

Fish on Fridays, a Lenten tradition for many, really does usher in the flavors of Coastal Springtime. I love this Yellowtail Snapper with Citrus Beurre Blanc Sauce recipe from Gumbo Love. It’s perfect for today! 

What are you cooking this week? Tell me in the comments here or share on Facebook or Instagram. Happy Spring & Gumbo Love! 

 

Serves 6

Bronzed Fish Seasoning

1 tablespoon white pepper

1 tablespoon freshly ground black pepper

1 tablespoon granulated onion

1 tablespoon dry mustard

½  teaspoon cayenne pepper

2 tablespoons paprika

1 tablespoon smoked paprika

2 teaspoons dried thyme

3 tablespoons sea salt

 

Citrus Beurre Blanc Sauce

2 tablespoons finely chopped shallots

1 garlic clove, finally chopped

½  cup champagne or dry white wine

½  cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1/3 cup heavy cream

1 cup (2 sticks) unsalted butter, chopped into cubes

½  teaspoon sea salt

½  teaspoon white pepper

½ teaspoon sugar

1/8 teaspoon lemon zest

1/8 teaspoon lime zest

1/8 teaspoon orange zest

 

½ cup extra virgin olive oil

6 yellowtail snapper fillets, 6 to 8 ounces each

To make the seasoning:

1. In a small bowl, combine all the seasoning ingredients together and set aside.

 

To make the sauce:

2. In a sauce pan, combine the shallots, garlic, champagne, orange juice, lime juice, and lemon juice. Cook over medium high heat until the liquid has reduced to an almost syrupy consistency. Add the cream and cook until it has reduced some more and is slightly thickened, then reduce the heat to low.

 

3. Add the butter a few cubes at a time, whisking first on the heat and then off the heat. Continue whisking the butter into the sauce until the mixture is fully emulsified and has reached the consistency of a rich sauce.

 

4. Season with salt, white pepper, sugar, and vests and stir together. Keep the sauce warm by leaving it in the sauce pan on the back of the stove until ready to use.

 

5. In a large heavy skillet (10 to 12 inches), heat the olive oil over medium low heat.

 

6. Season the fish with the bronzed fish seasoning until lightly coated all over.

 

7. Cook the fillets in the skillet until lightly browned on the first side, 2 to 3 minutes, then flip to cook the other side until lightly browned.

 

8. To serve the fish, place all the fillets on a serving platter and generously topped with the sauce, or plate each file individually and top with the sauce.

 

The temps and times are calling for comfort food!

The original version of this casserole comes from one of my most beloved cookbooks, Jubilee! from the Junior League of Mobile. It was truly one of the first recipes I ever learned to cook, and one of the few dishes my two young children would eat.

When I asked them what recipe I should post this week Mara immediately requested Heavenly Casserole. You can thank her for reminding me of this gem.

Ground beef, buttery noodles, and a savory cream cheese filling – this is comfort food at its very best. What is your favorite comfort food to make? If you make the casserole, let me know how it goes. Share here in the comments or on social media. 

Have fun in the kitchen this weekend! 

Stay warm and safe! 

GumboLove,

LuLu

Ingredients

Serves 10

Butter, for the baking dish

1 (8-ounce) package cream cheese, at room temperature

1 cup cottage cheese

2 teaspoons finely chopped fresh rosemary

1 cup sour cream

2 pounds ground beef

3 garlic cloves, finely chopped

1 teaspoon dried Italian seasoning

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried basil

½  to 1 teaspoon LuLu’s Crazy Creola seasoning or other Creole seasoning

2 (15-ounce) cans tomato sauce ( 3 ½  cups)

1 tablespoon Worcestershire sauce

2 teaspoons hot sauce

1 teaspoon sugar

1 (16-ounce) package penne pasta

½  cup (1 stick) unsalted butter, melted

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Directions

1. Preheat the oven to 350°F. Lightly butter a 9 x 13 inch baking dish.

2. In a food processor, process the green onions until finally chopped.

3. Add the cream cheese (you may want to cut it into squares before adding), cottage cheese, rosemary, and sour cream to the food processor and pulse until thoroughly combined. Set aside at room temperature.

4. In a large heavy skillet (10 to 12 inches), brown the beef, using a fork to break it up into small chunks. Once browned, drain any excess grease from the beef.

5. Add the garlic, Italian seasoning, salt, pepper, basil, real seasoning, and tomato sauce to the beef in the skillet. Stir well.

6. Add Worcestershire, hot sauce, and sugar and simmer over low heat for 20 minutes.

7. Prepare the pasta according to the shortest time on the package directions – you will want it al dente, with a little bit of firmness – stirring occasionally.

8. Drain the pasta and place half into the prepared baking dish.

9. Pour half of the melted butter over the top of the pasta and then add half the cream cheese mixture, spreading the mixture over the top in an even layer.

10. Spoon half the meat mixture over the cream cheese layer, and then sprinkle the mozzarella on top.

11. Repeat the layers, beginning with the remaining half of the melted butter, and sprinkle in the cheddar on top of the last layer.

12. Bake for 55 minutes to one hour, or until bubbling and heated through in the middle. You might want to place a baking sheet underneath the baking dish in case the casserole bubbles over.

 

This recipe is excerpted from my cookbook Gumbo Love. To order the cookbook, CLICK HERE.

It’s the sweetest time of year! I’m feeling in the mood to bake a cake for Valentine’s Day this weekend. It’s been a while since I made the Chocolate Pound Cake with Mocha Glaze from my first cookbook, LuLu’s Kitchen. 

So the story goes, true Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake, because of how it was made. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs. 

Can you imagine?!? Even in its modified form, pound cake is simple to make and a decadent splurge. Definitely one of my favorites.  

In this version with the Mocha Glaze, I love to dip the strawberries in the glaze for an extra little tidbit of wonderfulness. 

Let us know on social media if you make the cake and how it goes. Or, do you have a favorite Valentine’s treat that you like to make? We would love to hear about that too! 

Wishing you all pounds of sweetness and love this weekend and always! 

GumboLove,  LuLu

Chocolate Pound Cake with Mocha Glaze

INGREDIENTS:

BATTER

½  cup shortening, plus extra to grease pan

3 cups granulated sugar

2 sticks unsalted butter, softened

5 eggs

3 cups all purpose flour, plus extra to flour pan

½  teaspoon baking powder

½  teaspoon salt

4 heaping teaspoons cocoa powder

1 cup whole milk

1 teaspoon vanilla extract

MOCHA GLAZE

5 tablespoons unsalted butter, softened

1 ½  cups powdered sugar, sifted

1 tablespoon cocoa powder

1 teaspoon vanilla extract

1 – 3 tablespoons hot coffee

DIRECTIONS:

1. Preheat oven to 325°.

2. Grease and flour a tube or Bundt cake pan.

3. Beat shortening, sugar, and butter together until light and fluffy.

4. Fold in eggs, one art a time.

5. In a large mixing bowl, combine flour, baking powder, salt, and cocoa powder.

6. Fold dry ingredients, alternately with milk, into creamed mixture until smooth. Stir in vanilla and mix well. 

7. Pour batter into prepared cake pan. Bake for 1 hour, 15 minutes or until a toothpick inserted in center comes out clean. 

8. Prepare MOCHA GLAZE while cake is baking. In a mixing bowl, combine butter, powdered sugar, and cocoa powder. Stir in vanilla. Gradually add enough coffee to reach desired consistency.

9. Allow cake to cool for about 30 minutes.

10. Run a sharp knife around the edges of the pan to loosen cake. Invert onto a serving plate. 

11. Drizzle glaze over top while cake is still warm.

I can’t remember the first time I had a hushpuppy, but I can assure you it was love at first bite. Hushpuppies just exude happiness in every way. If you are in the mood to have a little fun in the kitchen, join me in making some of these little puppies! This recipe is from my cookbook Gumbo Love. If you make the recipe, share your experience below or on social media. Tag it with #GumboLove and I’ll be sure to catch it.

Happy Fry-yay!! Love, LuLu

INGREDIENTS

Makes 38 to 42 

6 cups vegetable oil, for frying

1 cup yellow cornmeal

½ cup all purpose flour

1 ½  tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 large egg

1 cup buttermilk

1/4 cup finally chopped onion

1/4 cup seeded and finally chopped jalapeño

1/4 cup canned creamed corn

2/3 cup shredded sharp cheddar cheese

DIRECTIONS

1.  In a large heavy Dutch oven or pot, heat the oil over medium high heat until it registers 355°F on a candy deep fry thermometer or until a little flower flipped into the oil sizzles.

2.  In a small bowl combine with the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper and set aside.

3.  In a large bowl, combine the ad add the butter milk and whisk together until blended. Fold the onion, jalapeño, creamed corn, and cheese into the egg mixture. 

4.Fold the dry ingredients into the egg mixture until all is incorporated making sure not to over mix.

5.  Using a rounded tablespoon, or your hands, form of the dough into small balls, using about 1 tablespoon of the hush puppy mixture for each. Working in batches of 6 to 8, carefully place the dough balls in the hot oil and fry until golden brown, 1 to 1 ½  minutes, rolling them over in the oil to brown evenly on all sides. Remove the Hushpuppies and place them on a baking sheet lined with paper towels or a wire rack.