Category Archives: Food

Drink, Food

Laid in the Shade

Blue Bell Ice Cream’s Homemade in the Shade is a treat, for those who’ve never had it. It’s simply homemade vanilla ice cream and a fudge swirl. It also makes a great frozen drink with a little bit of effort.

  • Place 4, 5, oh hell, make it 6 scoops of the ice cream into a blender.
  • Add a cup, at the most, of milk and a handful of ice.
  • Blend till it’s a pretty even mix of yumminess.
  • Now add a couple of shots (each) of whisky, rum, and cognac.
  • Blend, adding extra ice cream or ice as needed.

That’s it! Enjoy.


Crawfish recipe

With my crawfish boil coming up, I thought I would share the recipe I use. Try not to drool too much.

This list is per sack (Each sack of live crawfish is 30-36 pounds in size.)

  • 1 sack of swamp fire mix
  • 1 jar of paprika (5-10 oz is good)
  • 8 oz cannister of cayenne pepper
  • 4 oz. chinese red pepper or other “heat”
  • 3 bags of zatarains corriander and peppercorn sacks
  • 1/4 o 1/3 flaggon of liquid boil (preferably cajun land brand)
  • 3-4 heaping tablespoons of good curry powder
  • 6-8 bay leaves
  • 8-10 lemons cut in halves
  • 4 yellow onions halved or whole if small
  • 3 bell pepper cut in quarters (put these in last of the veggies as they will impart flavor no matter what, but they’ll disintegrate if you put them in with the garlic and potatoes)
  • 1 bag of new potatoes (approx. 2 lbs.)
  • 1 package frozen corn (cut half-cobs)
  • 10 heads of garlic
  • 1 plastic tray of mushrooms
  • 1 package little smokies
  • 5 stalks of celery cut into 3-inch chunks

Fill pot half-full with water.
Bring to boil.

Add potatoes and garlic to basket.
Lower basket into boiling water.

Boil for 6-7 minutes.
Remove from basket, set aside.
Add purged & rinsed crawfish to basket.
Lower into hot water and return to a low boil. Don’t over-boil your crawfish.
Christen with a beer. (*failure to do this will create havoc the likes of which even God hasn’t seen)

Two or three minutes following the dousing of the crawfish, add the celery, onions, bell pepper in and return the potatoes and garlic to the basket.

Bring back to a boil and cook for five minutes.
At the five minute mark, add your dry and liquid spices (I find hitting it with the liquid stuff brings the rolling boil down a bit, you can turn the fire lower)

Turn off the fire.
Stir well.
Add the lemons, squeezing a bit of juice as you go. (note: sometimes we add an orange or two, its nice and gives another level of flavor)
Add the corn, sausages, mushrooms, a few good scoops of ice (to bring down the temp).

Stir, let sit 15 minutes, taste, repeat 15 minutes.

If not ready, let it sit another 5 minutes.

Clear the table, dump, enjoy.

Crawfish, ready to eat


Beer Bread

  • 3 cups self-rising flour*
  • 3 tablespoons granulated sugar
  • 1 (12-ounce) can of beer
  1. Preheat oven to 375°F (190°C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
  2. Combine all ingredients, mixing well.
  3. Pour into prepared loaf pan and bake for 1 hour.

Makes 1 loaf.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.


Pat’s Cottage Pie

Here’s the difference between shepherd’s pie and cottage pie: If it’s made with lamb, it’s shepherd’s pie. If it’s with beef or other meats, it’s cottage pie. Simple enough? Here’s my recipe for cottage pie.


  • 4 large russet potatoes (2 1/2 pounds)
  • 3 pounds ground beef
  • 3 tablespoons extra-virgin olive oil
  • 2 large onions (1 pound total), chopped
  • 2 large garlic clove, smashed, peeled and finely chopped
  • 1 (15 ounce) can tomato puree
  • 1/4 teaspoon cayenne pepper
  • 1 large can Veg-all, drained
  • 3/4 cup half-and-half
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup (packed) shredded reduced-fat extra-sharp cheddar cheese (4 ounces)


Prepare the potatoes as you would for making mashed potatoes. Peel as needed, chop, place in pot. fill w/water to just above the potatoes & bring to a boil. Reduce heat & simmer till just soft, 10 to 20 minutes.

While the potatoes are simmering, brown the ground beef in skillet or pan. Breaking up and stirring till brown all the way through.

Heat oven to 500℉.

Drain the cooked beef. Move beef to a plate.

Add the olive oil to the pan, along with a pinch of salt. Sautee the onion and garlive till golden and tender. Add the meat back to the pan, along with the tomato puree and drained canned vegetables. Stir till the mixture is even.

Drain the potatoes when soft and tender. Return them to pot, adding the half-and-half, along with salt and pepper to taste.

Spread the meat mixture in a 13 by 9 glass cake pan. Smooth it to a level surface. Sprinkle the cheese over the top. Add the potatoes, spreading along the surface till the meat is almost completely covered. Drag the tines of a fork along the surface on potatoes to create grooves in the potatoes.

Bake for about an hour, till potatoes are golden.

Remove, let cool, eat.

Original recipe, Nan’s Shepherd’s Pie