Those who know us well, know we just love cajun food and Louisiana! We can hardly wait for crawfish season to arrive each year and look forward to that first batch of boiled crawfish, corn & potatoes. Breaux Bridge, Louisiana, is considered the Crawfish Capital of the World. Along with that title come some of the best Acadian dishes, including this recipe (more…)
Archive for the ‘Entrees’ Category
Crabcake Recipe
Tuesday, January 25th, 2011
Crabcake
These crabcakes are the ones used with the Roasted Pear-Blue Cheese Salad from one of our cooking classes at the B&B. They would also be great served on top of homemade corn chowder with a warm french bread roll or topped with Remoulade and stuffed into a hoagie and eaten out of hand!
1 pound fresh crabmeat, picked clean
4 medium scallions, minced (1/2 cup)
1 Tb. fresh parsley
1 1/2 tsp. Old Bay Seasoning
1/4 cup mayonnaise
1 large egg
1/4 cup panko crumbs
1/4 cup oil
Gently mix first 6 ingredients. Fold in egg with rubber spatula until mixture just clings together. Divide into 4 parts and form cakes. Dredge in Panko and quickly pan fry cakes in hot (but not smoking) oil in non-stick skillet. Cook 4 to 5 minutes per side or until browned and crisp. Serve hot. Servings: 4
Wicklow Lamb with White Wine
Friday, January 14th, 2011
Delicious Lamb recipe from one of our recent classes at the ranch here in Brenham.
8 boneless lamb leg slices or lamb shoulder steaks, ¾” thick (4# total)
salt and pepper
8 cloves garlic, sliced
2 tsp. Fresh rosemary or thyme
1 T. butter
1 T. olive oil
2 heads garlic, cut in half horizontally
1 750 ml bottle dry white wine
2 T. butter
2 T. flour
Preheat oven to 325 degree. Sprinkle lamb slices or steaks with salt and pepper. In an extra large skillet, cook sliced garlic and snipped rosemary in 1 tablespoon of butter and 1 tablespoon oil, heated for 1 minute. Brown half of lamb in skillet on both sides. Remove to 3 quart rectangular baking dish and repeat with remaining lamb. Add halved garlic heads to baking dish.
In medium saucepan, bring the wine just to boiling. Pour wine over lamb and garlic . Cover with foil and bake for 1 ½ hours.
Remove lamb from baking dish; cover and keep warm. Remove garlic halves. Squeeze out any garlic paste form baked halves and mash with a fork; set aside. Strain the pan juices and skim off fat. Reserve 1 ½ cups of the pan juices.
In small saucepan, melt 2 tablespoons butter. Stir in flour and add reserved pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 more minutes. Stir in garlic paste and season with salt and pepper.
Serve wine sauce with lamb, garnished with fresh rosemary or thyme sprigs.
Chili Recipe & Cook Off Windy Winery
Saturday, October 16th, 2010
After the long hot summer, the folks at Windy Winery are hungry for some good chili so…… on Saturday October 30th they are hosting a Chili Cook-Off (their second annual I believe)…..Open to anyone who want to join in the fun, dust off that extra special chili recipe, come out to cook and see who can make the best chili at Windy Winery!
And for all those folks who just want to eat the best chili at Windy Winery come on out and join in the fun!! (Last year, we at the B&B took our guests to the cook off and had a fabulous time! We will do so again this year, so if you are looking for a great place to stay and some fun to be had…book your room now with us!)
Our favorite recipe originated with our oldest son, who is a wonderful “cook by the seat of your pants” home chef!
Will’ s Chili Recipe (more…)
Turkey Cooking at Murski Homestead in Brenham Texas
Saturday, November 21st, 2009
I received a request from a previous Murski Homestead B&B guest regarding cooking “The Turkey”. Below is my response for any of you who may be feeling a little trepidation. (more…)
