Recipes
GRILLED SOFT-SHELL CRABS WITH LUMP CRABMEAT SAUTECompliments of Chef Patrick Mould One of my favorite foods without a doubt is soft-shell crab. Crabs shed their hard outer shell every time they go through a growing spurt. The result is a completely edible crab. Summertime would not be complete unless I fired up the grill and cooked up some. ... more »
HAM & ASPARAGUS QUICHE
Compliments of Chef Patrick Mould Let me make this perfectly clear: "Real Men" do eat quiche. Ingredients: 5 eggs one-half cup half & half cream 1 cup diced Bryan Centerpiece Ham one-half cup shredded cheddar cheese one quarter cup minced green onions one quarter cup minced parsley ... more »
HAM AND CHEESE PANCAKES
Compliments of Chef Patrick Mould This is a great change of pace from the traditional breakfast of ham and eggs. Ingredients: 1 cup Bisquick Baking Mix 2 eggs one-half cup milk 1 cup minced ham one-half cup shredded cheddar cheese one-half cup shredded mozzarella cheese 1 teaspoo ... more »
HERB BUTTERMILK DROP BISCUITS
Compliments of Chef Patrick Mould After adding spices and herbs to your biscuits a plain old biscuit will never taste as good. You can experiment with a variety of herbs you use in the recipe to develop your own taste. Ingredients: 1 teaspoon dried basil 2 tablespoons minced parsley 1 te ... more »
JEFFERSON ISLAND CRAWFISH BOIL
Compliments of Chef Patrick Mould Ingredients: 3 gallons water 1/4 cup salt 2 bags crab boil 3 tablespoons hot sauce 2 lemons, quartered 2 ribs celery 6 cloves garlic, peeled 1 bunch fresh thyme 2 pounds smoked sausage cut into 3 inch links 12 small red potatoes 4 whole onions, skin ... more »
LOUISIANA BLUE POINT LUMP CRABMEAT ALFREDO
Compliments of Chef Patrick Mould This classic Italian dish gets a Cajun treatment with the addition of spices and lump crabmeat. Ingredients: 2 tablespoons butter 2 tablespoons minced garlic 3 tablespoons chopped fresh basil or 1 tablespoon dried basil 2 tablespoons chopped fresh oregano ... more »
LOUISIANA CORN & CRAB BISQUE
Compliments of Chef Patrick Mould This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later. Ingredients: 2 tablespoons unsa ... more »
LOUISIANA PECAN RICE
Compliments of Chef Patrick Mould Roasting the pecans in a 350 degree oven for about ten minutes prior to adding them to the dish will intensify the flavor of this recipe. Ingredients: 3 tablespoons unsalted butter 1 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery ... more »
LOUISIANA SEAFOOD GUMBO
Compliments of Chef Patrick Mould Ingredients: 1/4 cup oil 1/3 cup flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons minced garlic One 14-ounce can diced tomato 1 teaspoon Cajun seasoning 1 teaspoon onion powder 1 teaspoon garlic powder ... more »
LOUISIANA SHRIMP SALAD
Compliments of Chef Patrick Mould Ingredients: 2 cup water 1/2 teaspoon liquid crab boil 1/4 teaspoon salt 1 pound peeled shrimp 2 tablespoons shrimp stock 3 tablespoons lemon juice 1/2 cup mayonaise 1/4 minced celery 1/4 minced red bell pepper 2 boiled eggs, shelled and chopped 1/2 ... more »