Anything you'd like to comment on, recipes you'd like to see me cook on the Morning Show, kitchen tips you can share with other bloggers, and any and all cooking questions can be posted right here. I'll check them every day and reply to them when necessary. --Chef Frank D
25 Comments
Darrell Dougall said:
Just wanted to add a different twist on the Buffalo Style Wings recipe. Instead of deep frying the wings you can bbq them. Batter them as normal and then put them on the grill. The internal fat in the wing acts as the fat and they actually cook well right on the grill. Adjust heat level as not to burn (lower levels work fine).
Add a smoke box with some apple or cherry wood for a different flavor effect. They come out great!!
THANKS...SOUNDS SCRUMPTIOUS! ----FRANK D
burton p. gaubert said:
how can i know how much dried herbs to use insted of fresh herbs.thanks.
THE RATIO IS ALWAYS 3 TO 1. YOU'LL NEED TO USE 3 TIMES AS MUCH FRESH HERBS AS DRY HERBS TO GET THE SAME RESULT.--FRANK D
Janet said:
Hi Frank,
I was wondering if you can tell me if there is any place I can buy cod fish. I want to make cod fish balls like my mother use to make. I have searched the local groceries, but no luck.
Thanks,
Janet
JANET,
I'M ALMOST POSITIVE THAT BOTH DORIGNACS AND ROUSES KEEP FRESH COD AT TIMES, AS DOES SAV-A-CENTER. YOU MIGHT WANT TO CHECK WITH THEM.
BUT YOU CAN ALSO GO TO CENTRAL GROCER ON DECATUR STREE (THE ITALIAN STORE) AND BUY DRIED COD, TAKE IT HOME, WASH IT UNTIL ALL THE SALT AND PRESERVATIVES ARE GONE, AND USE IT JUST LIKE FRESH FISH (IT ACTUALLY FEELS LIKE A FRESH FILLET). THEN POACH, IT, FLAKE IT, AND TURN IT INTO CODFISH BALLS JUST LIKE YOUR MOMMA USTA MAKE WHEN YOU WERE GROWING UP. on! --FRANK D
Mark Ordoyne said:
Mr Frank, I have a story for you, it's about the kid's of this state.The Louisana Restaurant Association held a prostart compotition in febuary which is a culinary class they offer in high school,it's like an iron chef competition and Jeopardy style management competition which 19 schools took part in and Grace King won the Culinary competition and Thibodaux High from Thibodaux won the Management competition.Now both schools get to go to Charlotte North Carolina to represent Louisiana,I wrote 2 letters to the Daily Comet in Thibodaux but they still never put it in the paper,I think that you being a great Louisiana chef would love to do a story on these kids, The kids from Thibodaux high are giving up going to there senior prom,These kids are our future to our culinary industry, So i would love for you to do a story on these kids they deserve it both schools, and i can't think of any other person that would do this story,so thank you for your time, Mark Ordoyne Sr.
DEAR MARK,
YOU'RE CORRECT--THE KIDS DESERVE ALL THE RECOGNITION THEY CAN GET. WHAT THEY ACHIEVED IS QUITE AN ACCOMPLISHMENT. MY ONLY PROBLEM, SPECIFICALLY, IS JUST HOW DO I DO BOTH SCHOOLS EQUALLY WITH SO MUCH DISTANCE BETWEEN THEM? I'M ALSO NOT REALLY SURE HOW I COULD STAGE SOMETHING LIKE THIS. TRUTH BE TOLD, IT WOULD HAVE BEEN A SNAP TO DO HAD I SHOT IT WHILE IT WAS GOING ON. THEN ALL I WOULD HAVE HAD TO DO IS EDIT THE VIDEO.
I'LL THINK ABOUT IT, AND IF, IN THE MEANTIME, ANY OF YOU HAVE SOME IDEAS. . .LET ME KNOW. --FRANK D
Linda said:
Years ago I had the pleasure of eating at TuJague's and had the best dish made with chicken and lots of Garlic. Is there anyway of getting the recipe?
IF I'M NOT MISTAKEN, THE DISH WAS CALLED GARLIC CHICKEN" AND WAS MADE WITH ABOUT 40 CLOVES OF FRESH GARLIC. THE ONLY WAY I THINK YOU'LL GET THE ACCURATE RECIPE IS BY WRITING DIRECTLY TO TUJAGUES. ---FRANK D
Karen Madere said:
Dear Frank: My Mom is nuts for Zatarains Chow Chow but can't seem to find it anymore. I have tried to contact them, but no answer. Do you know if they still make it?
THEY WERE STILL MAKING IT ABOUT A YEAR AGO WHEN I DID MY HURRICANE SPECIAL. I'M SURE THEY'E STILL MAKING IT. . .BUT IT'S PROBABLY A VERY LIMITED DISTRIBUTION (I'D SAY MOSTLY MOM AND POP NEIGHBORHOOD GROCERIES). --FRANK
mark ordoyne said:
Mr Frank, it's Mark again, i talked to the teacher from Grace King & Thibodaux High and they would love for you to a story on the kid's to give them some air time ,the spoke person from the LRA will get in touch with you to set up something they agreeed to meet in one place, so thank's so much for wanting to do this story on the kid's from our state, Mark Ordoyne.
Mark. . .as Larry the Cable Guy would say, "Let's git 'er done!" --Frank D
Lois F said:
Mr. Frank, When are you going to start cooking with diabetics or healthy cooking again. I'm Diabetic and is not always easy to fix N.O.cooking withoutthe heavy starch or sugars.
Thanks, Lois F.
DEAR LOIS,
UNFORTUNATELY, WHILE THEY CLAIM TO WANT HEART-HEALTHY, DIABETIC FRIENDLY RECIPES, NEW ORLEANIANS REALLY DON'T! THEY WANT ALL THE POPULAR RECIPES DONE AUTHENTICALLY, JUST LIKE THEY'VE ALWAYS BEEN DONE. IN OTHER WORDS, WITH ALL THE BUTTER, CREAM, AND BACON MIXED IN FOR GOOD LUCK (AND GOOD TASTE). THEY HAVE TOLD ME THIS IN NO UNCERTAIN TERMS!!!
SO LOIS, WHAT I'M DOING NOW IS POSTING THE RECIPE IN ITS ORIGINAL FORM. . .THEN ADDING APPROPRIATE FOOTNOTES FOR BOTH HEART AND DIABETIC PATIENTS WHO WANT TO LEARN THE CONVERSIONS.
ONE DOES WHAT ONE CAN. --FRANK D
Lezette Earhart said:
Frank
Do you have a recipe/directions for seasoning cast iron pots?
They're described in detail in my "Seafood Notebook" cookbook. --Frank D
'T' said:
FRANK, A FEW WEEKS AGO I BOUGHT SOME OF YOUR BRONZING MIX AND YOUR WILD GAME SEASONING FROM YOUR WEBSITE, IT WAS TO REPLACE SOME WE LOST WHEN WE MOVED.
ANY WAY , TO THE POINT, THE WILD GAME SEASONING IS GREAT. I USED IT ON A WHOLE CHICKEN WE COOKED IN THE ROTSARARY (ROTISSERIE) I ALSO DID SOME DEER LOIN THE SAME WAY, ALONG WITH THE USUAL SALT,PEPPER,GARLIC. PASS IT ALONG, IT'S NOT JUST FOR WILD GAME. THE CHICKEN WAS TERRIFIC.
Thanks, T. Glad you like it! Frank D
CARMELLA COMBERREL said:
MR DAVIS
THIS MAY NOT BE YOUR EXPERTISE BUT I AM LOOKING FOR A JELLY RECIPE FOR THE GUMMI OR GOUMIE BUSH BERRY. THE BERRY IS SIMILAR TO A GRAPE SO I USED THE SURE JELL RECIPE FOR GRAPE BUT IT DID NOT JELL PROPERLY. IF YOU HAVE ANY KNOWLEDGE OF THIS FRUIT PLEASE SHARE YOUR INFORMATION WITH ME.
Dear Carmella,
The Goumi, Gumi, Natsugumi, or Cherry Silverberry is a species of Elaeagnus, native to China, Korea and Japan. It is a deciduous or semi-evergreen shrub. The fruit is round to oval, silvery-scaled orange, and ripening red dotted with silver or brown. The fruit is juicy and edible,with an acidic taste. Chinese people have traditionally considered them to be among a group of "nutraceuticals", or foods that are edible and have medicinal values. They are said to decrease cholesterol and have other benefits, but western scientific evidence has yet to confirm this belief.
Hope this answers your questions. --Frank D
T said:
REGARDING YOUR SICILIAN STEW RECIPE.....JUST ONE DUMB QUESTION....WHAT IS BELL PEPPER MIRAPOIS????????
I'M SURE I SHOULD KNOW THIS.
BY THE WAY IT SOUNDS GREAT AND WILL BE IN A MAGNALITE VERY SOON.
A mirapoix is a combination of a variety of chopped seasoning vegetables (onions, celery, garlic, bell pepper, parsley, and green onions--and sometimes even carrots). You can buy this already chopped and prepared for you in the produce section of most super markets--it comes packaged in plastic containers. Now go make some Sicilian Stew!!
Frank D
Jackie said:
Please post a recipe for Cornish Game Hens. I've looked at all your recipes and cannot find one. I know you must have the best one out there. Thanks!
GO TO THE CHANNEL 4 HOME PAGE. FIND MY NAME IN THE BLUE ICON BOX AT THE TOP. CLICK ON IT. A MENU WILL DROP DOWN. CLICK ON COOKING AND FISHING. WHEN THAT PAGE OPENS, SCROLL DOWN UNTIL YOU SEE "RECIPE ARCHIVES" ON THE RIGHT HAND SIDE OF THE PAGE. THEN CLICK ON NATURALLY NOEL--2003. CLICK ON THAT ENTRY. THE FIRST RECIPE LISTED ON THE MENU IS THE GAME HEN RECIPE YOU WANT. --FRANK D
Lisa said:
Mock Errsters(Oysters)
Ah, thank you my friend, your recipe is so on time! I'm a long way from my hometown of Thibodaux and am missing momma, Grand Isle and errsters. I'll give your mock oysters a try. I still watch WWL via the internet. Our family is now living in the hills of Kentucky, we like it, but boy they don't know what good eating is! They eat to live, us Louisiana folk LIVE to eat!
Lisa,
What did you think of them? I personally love 'em!~! Frank D
Ron Reid said:
Question? Hi Frank, my wife was given some jumbo shrimp by a friend,but she told my wife that the shrimp was iodoine in it.What is the best way to help wash out the iodoine if any. Thank you very much. Ron (Great shows you r doing u r naturaly Orleans.)
Got some bad news, Ron. Some shrimp, especially browns, amass a buildup of iodine based on the seaweed they feed on. Unfortunately, once it's in the flesh there's absolutely NOTHING you can do to get it out. Personally, whenever if end up with "iodine shrimp" I pack 'em up in 12-ounce containers to be used as "market bait."
--Frank D
Al Horn said:
Frank do you have a recipe for king mackeral and dolphin fish. Either grilling or broiling.
Thanks
Al
Dear Al,
Dophin are what the Hawaiins call mahi-mahi. They're fantastic baked, broiled, grilled, and barbecued. I don't suggest you fry them, though.
And as far as king mackerel are concerned, I don't recommend you eat those AT ALL! The fish is exceptionally oily and tastes like it as been soaked in codliver oil!! It's yuck, m'man!!!
Frank D
Shannon said:
Hello Mr. Frank. How about recipes for creole cream cheese and Po'boy bread. Been surfing the web and it seems that those out of town are having trouble finding out how to make these crucial New Orleans culinary components. After Katrina, I have been collecting local cookbooks & recipes (yours included) and would like to have these particular recipes in my files for future reference. Thanks, and keep doin' what you do...
I just ordered some cream cheese molds (lost all those I had in Katrina). I should have them in a week or two. Then I'll do the cream cheese recipe on The Morning Show.
--Frank D
Grace Hall said:
Hey Frank!
I sure do miss watching you on WWL. After Katrina I moved up to Boone, NC and the news out of Charlotte is really lousy. They don't have anything on it but wrecks, murders and fires. Then they just repeat it over and over for 2 hours! I loved watching you cook, I still have some of your recipes and use them when ever I want to impress the folks up here. I loved watching you fish, I longed to go out on one of your trips. I can't think of anyone more fun to fish with.
I just miss you Frank, and the whole WWL team. Charlotte stations could learn a lot from you.
Sincerely,
Grace Hall,
Thanks for the nice comments, Grace. Of course, you are aware that you can watch all of us here on Channel 4 on your comuter screen, aren't you? Just go to www.wwltv.com. It will almost be like coming back home!
---Frank D
one of your biggest fans.
rose said:
Frank, I missed your list of where to fish when you don't have a boat. Is it posted anywhere on your site? Thanks, Rose
Rose...Go to the Channel 4 website, find the blue bar that runs under the headline, and point your cursor on my name. A menu will drop down reading COOKING AND FISHING. Click on it and open the current croaker story. When that opens, look to your right and scroll down until you see FRANK'S PLACES TO FISH FROM THE BANK. Bingo! --Frank D.
Gayle said:
Hey Frank,
Thanks for the Creole Cream Cheese recipe on this mornings show! My (almost 80 yr old) father loves watching you cook and asked me to print your recipe so he can make his own Creole Cream Cheese just like they used to do when he was growing up in Avoyelles Parish. I can't wait to taste it. Thanks Frank!
DEAR GAYLE,
TELL YOUR DAD THAT THIS RECIPE TASTES JUST LIKE THE ONE THEY USED TO MAKE WAY BACK IN THE DAY WHEN HE WAS GROWING UP IN AVOYELLES PARISH. TELL HIM FRANK SAID. . .ENJOY!
Marsha said:
Frank, your recipe for creole cream cheese looks delicious and I can't wait to make it, pending location of rennet (not found here in San Antonio). However, I don't have a stainless steel crock pot. What can I substitute for it? I do have a 6 quart ceramic crock pot as well as teflon-coated pots. Thanks. PS--I sure do miss New Orleans food!! Marsha
MARSHA...
YOU CAN USE THE CROCK. IT'LL WORK FINE. AND YOU CAN ORDER RENNET ON THE INTERNET BY GOING TO A NUMBER OF THE CHEESEMAKING WEB SITES. I LIKE THE TABLETS BETTER THAN THE LIQUID.---FRANK D
Katherine said:
Mr. Davis,
A couple of weeks ago you did portobello mushrooms on the show. I saw most of it but not the ending of your portion of the show. I forgot to look on the website to get the recipe. Could you please get that recipe to me?? Thanks!
DEAR KATHERINE,
HERE YA GO, CHER! STUFFED PORTABELLAS!
Arguably it’s probably the most popular gourmet mushroom around! Sure, there are morels, chanterelles, shitakes, oysters and many more varieties sold in specialty shops, but the one ‘shroom that’s always ordered when it’s found on the menu is the Portabella. And when the chef happens to offer it stuffed with crabmeat. . .well!
6 large Portabella mushrooms
½ cup extra virgin olive oil + ½ cup melted butter
1 tsp. sea salt (or kosher salt)
Coarse ground black pepper to taste
4 Tbsp. unsalted butter
1 cup finely chopped onion
1/2 cup finely diced celery
1 green onion, finely chopped
4 cloves fresh garlic, minced
½ cup finely diced bell pepper
1 lb. fresh spinach, stemmed and washed
½ cup crumbled feta cheese
½ cup Parmesan cheese, shredded
½ cup Romano cheese, shredded
1 cup Mozzarella cheese, shredded
4 Tbsp. seasoned bread crumbs
2 tsp. Frank Davis Vegetable Seasoning
1 egg, well beaten
1/2 cup semi-dry white wine
1 lb. white select or lump Blue Crab crabmeat
6 slices mild Cheddar cheese
Start off by preparing the mushrooms properly, and that’s done by cleaning the caps, removing the stems, and scooping out every trace of the black gills. Oh, yeah—and preheat the oven to 350 degrees
When the ‘shrooms are cleaned, brush them liberally on both sides with the olive oil/butter blend, place them topside down on a foil-covered baking tray, and sprinkle them with sea salt and coarse ground pepper. At this point, slide the tray into the oven and bake the mushrooms uncovered for 8-10 minutes or until supple and semi-flexible. When they’re ready, remove them from the oven and allow them to rest until cooled.
Next, in a large sauté pan over high heat, heat the unsalted butter to sizzling and combine the onions, celery, green onion, bell peppers, garlic, and spinach and cook until the mixture softens and the spinach wilts. Now drain the spinach well in a fine mesh strainer, pressing on it to ensure that all the liquid is expelled. This done, go ahead and finely chop the spinach.
This is the part of the recipe where you combine the chopped spinach and seasoning veggies with the crumbled feta, the mozzarella, the Parmesan, and the Romano cheeses in a medium size bowl and mix everything together well with a wooden spoon. When the blend is consistent, fold in the breadcrumbs. Then finish the formulation by dicing the mushroom stems, adding them to the blend, and sprinkling in the vegetable seasoning to taste. After it all becomes uniform, whisk in the egg and the white wine, add the crabmeat, and mix everything extremely well. By the way, the mixture consistency should allow it to be easily pressed into the mushroom caps.
Finally, taste the stuffing and readjust the seasoning, if necessary. Then divide the mixture into 6 equal portions (if the mixture is too dry, add a tad more melted butter). Now take the cooled Portabellas one at a time in your hand and spoon the stuffing into the roasted caps, overstuffing them somewhat. All that’s left is to set the ‘shrooms back in the tray, shake a bit of coarse ground black pepper on each one, cover the stuffed mushrooms with a slice of mild Cheddar, slide the tray back in the oven for about 8 minutes, and bake until the cheese melts down over the stuffing.
These stuffed Portabellas are best when served piping hot alongside a cold, crisp, tossed salad.
Note: The mushrooms can be stuffed and stored in the refrigerator unbaked for 2 days. If you choose not to bake them on the same day that they are stuffed, allow an extra 10 minutes of cooking time in the oven.
==========================
Portabella Variations
In a 450 degree oven, bake 4 large russet potatoes until they become tender and fluffy. Then scoop the cooked potato out of the peel and set it aside for a while. At the very same time, fry down 4 slices of bacon, crumble them up, and set them aside as well.
Then have 6 large Portabella mushrooms ready in advance (brush and wilt them in the oven using the same method as explained above).
Now, instead of using the potato shell, stuff the fluffed potato on the inside of the mushroom cap. Oh—if you want to mix it with chopped chicken or sautéed shrimp or ground crawfish tails or minced Italian sausage, or whatever else suits your fancy, go ahead and do it. . .before you stuff the caps.
All that’s left to do now is to top the stuffed ‘shrooms with a mound of shredded Cheddar cheese and a handful of the fried crumpled bacon. Finish off the creation by baking it in a 350 degree oven for about 15 minutes or until the cheese turns all bubbly. Serve piping hot alongside a cold, crisp salad.
Other stuffing suggestions:
Chopped roasted chicken stuffing with potato or rice.
Crawfish/vegetable stuffing with rice.
Oyster dressing with fresh-grated French bread crumbs.
Salmon stuffing with a scant amount of either potato or rice.
Ground beef/pork stuffing with rice.
Kingcrab stuffing with sautéed vegetables and a hint of breadcrumbs.
Italian Sausage stuffing with a hint of breadcrumbs and lots of Parmesan cheese.
Eggplant stuffing with buttered breadcrumbs and Mozzarella.
Tomato/pesto stuffing with rice and chopped green beans.
Iris said:
Love all that you do!! What does your "seasoning spice" consist of?
I have 16 different seasoning spices in my line. And as is the case with all the other seasoning manufacturers the formulas are guarded secrets. --Frank D
Hi Frank-Looking for a wonderful slow-cooked brisket recipe from back in the day (late 80s/early 90s maybe). It was more of a pot roast variety than a BBQ brisket but I remember it was incredible! Have moved away and since lost the recipe and unable to locate on any of your websites. Would you please bring back this DELICIOUS recipe?
AJ said:
Just wanted to let you know your recipe for Real Cajun Sauce Piquante was almost as good as the Tigers win last night. It was my first time cooking rabbits so I searched your recipe file and sure enough there it was, once again your recipes have never disappointed me in the past and this time I believe it was probably the best dish I've had in a long time.
PS- everyone here last night raved over how good it was. I changed the recipe slightly, it called for two rabbits, I used 5.
Just wanted to add a different twist on the Buffalo Style Wings recipe. Instead of deep frying the wings you can bbq them. Batter them as normal and then put them on the grill. The internal fat in the wing acts as the fat and they actually cook well right on the grill. Adjust heat level as not to burn (lower levels work fine).
Add a smoke box with some apple or cherry wood for a different flavor effect. They come out great!!
THANKS...SOUNDS SCRUMPTIOUS! ----FRANK D
how can i know how much dried herbs to use insted of fresh herbs.thanks.
THE RATIO IS ALWAYS 3 TO 1. YOU'LL NEED TO USE 3 TIMES AS MUCH FRESH HERBS AS DRY HERBS TO GET THE SAME RESULT.--FRANK D
Hi Frank,
I was wondering if you can tell me if there is any place I can buy cod fish. I want to make cod fish balls like my mother use to make. I have searched the local groceries, but no luck.
Thanks,
Janet
JANET,
I'M ALMOST POSITIVE THAT BOTH DORIGNACS AND ROUSES KEEP FRESH COD AT TIMES, AS DOES SAV-A-CENTER. YOU MIGHT WANT TO CHECK WITH THEM.
BUT YOU CAN ALSO GO TO CENTRAL GROCER ON DECATUR STREE (THE ITALIAN STORE) AND BUY DRIED COD, TAKE IT HOME, WASH IT UNTIL ALL THE SALT AND PRESERVATIVES ARE GONE, AND USE IT JUST LIKE FRESH FISH (IT ACTUALLY FEELS LIKE A FRESH FILLET). THEN POACH, IT, FLAKE IT, AND TURN IT INTO CODFISH BALLS JUST LIKE YOUR MOMMA USTA MAKE WHEN YOU WERE GROWING UP. on! --FRANK D
Mr Frank, I have a story for you, it's about the kid's of this state.The Louisana Restaurant Association held a prostart compotition in febuary which is a culinary class they offer in high school,it's like an iron chef competition and Jeopardy style management competition which 19 schools took part in and Grace King won the Culinary competition and Thibodaux High from Thibodaux won the Management competition.Now both schools get to go to Charlotte North Carolina to represent Louisiana,I wrote 2 letters to the Daily Comet in Thibodaux but they still never put it in the paper,I think that you being a great Louisiana chef would love to do a story on these kids, The kids from Thibodaux high are giving up going to there senior prom,These kids are our future to our culinary industry, So i would love for you to do a story on these kids they deserve it both schools, and i can't think of any other person that would do this story,so thank you for your time, Mark Ordoyne Sr.
DEAR MARK,
YOU'RE CORRECT--THE KIDS DESERVE ALL THE RECOGNITION THEY CAN GET. WHAT THEY ACHIEVED IS QUITE AN ACCOMPLISHMENT. MY ONLY PROBLEM, SPECIFICALLY, IS JUST HOW DO I DO BOTH SCHOOLS EQUALLY WITH SO MUCH DISTANCE BETWEEN THEM? I'M ALSO NOT REALLY SURE HOW I COULD STAGE SOMETHING LIKE THIS. TRUTH BE TOLD, IT WOULD HAVE BEEN A SNAP TO DO HAD I SHOT IT WHILE IT WAS GOING ON. THEN ALL I WOULD HAVE HAD TO DO IS EDIT THE VIDEO.
I'LL THINK ABOUT IT, AND IF, IN THE MEANTIME, ANY OF YOU HAVE SOME IDEAS. . .LET ME KNOW. --FRANK D
Years ago I had the pleasure of eating at TuJague's and had the best dish made with chicken and lots of Garlic. Is there anyway of getting the recipe?
IF I'M NOT MISTAKEN, THE DISH WAS CALLED GARLIC CHICKEN" AND WAS MADE WITH ABOUT 40 CLOVES OF FRESH GARLIC. THE ONLY WAY I THINK YOU'LL GET THE ACCURATE RECIPE IS BY WRITING DIRECTLY TO TUJAGUES. ---FRANK D
Dear Frank: My Mom is nuts for Zatarains Chow Chow but can't seem to find it anymore. I have tried to contact them, but no answer. Do you know if they still make it?
THEY WERE STILL MAKING IT ABOUT A YEAR AGO WHEN I DID MY HURRICANE SPECIAL. I'M SURE THEY'E STILL MAKING IT. . .BUT IT'S PROBABLY A VERY LIMITED DISTRIBUTION (I'D SAY MOSTLY MOM AND POP NEIGHBORHOOD GROCERIES). --FRANK
Mr Frank, it's Mark again, i talked to the teacher from Grace King & Thibodaux High and they would love for you to a story on the kid's to give them some air time ,the spoke person from the LRA will get in touch with you to set up something they agreeed to meet in one place, so thank's so much for wanting to do this story on the kid's from our state, Mark Ordoyne.
Mark. . .as Larry the Cable Guy would say, "Let's git 'er done!" --Frank D
Mr. Frank, When are you going to start cooking with diabetics or healthy cooking again. I'm Diabetic and is not always easy to fix N.O.cooking withoutthe heavy starch or sugars.
Thanks, Lois F.
DEAR LOIS,
UNFORTUNATELY, WHILE THEY CLAIM TO WANT HEART-HEALTHY, DIABETIC FRIENDLY RECIPES, NEW ORLEANIANS REALLY DON'T! THEY WANT ALL THE POPULAR RECIPES DONE AUTHENTICALLY, JUST LIKE THEY'VE ALWAYS BEEN DONE. IN OTHER WORDS, WITH ALL THE BUTTER, CREAM, AND BACON MIXED IN FOR GOOD LUCK (AND GOOD TASTE). THEY HAVE TOLD ME THIS IN NO UNCERTAIN TERMS!!!
SO LOIS, WHAT I'M DOING NOW IS POSTING THE RECIPE IN ITS ORIGINAL FORM. . .THEN ADDING APPROPRIATE FOOTNOTES FOR BOTH HEART AND DIABETIC PATIENTS WHO WANT TO LEARN THE CONVERSIONS.
ONE DOES WHAT ONE CAN. --FRANK D
Frank
Do you have a recipe/directions for seasoning cast iron pots?
They're described in detail in my "Seafood Notebook" cookbook. --Frank D
FRANK, A FEW WEEKS AGO I BOUGHT SOME OF YOUR BRONZING MIX AND YOUR WILD GAME SEASONING FROM YOUR WEBSITE, IT WAS TO REPLACE SOME WE LOST WHEN WE MOVED.
ANY WAY , TO THE POINT, THE WILD GAME SEASONING IS GREAT. I USED IT ON A WHOLE CHICKEN WE COOKED IN THE ROTSARARY (ROTISSERIE) I ALSO DID SOME DEER LOIN THE SAME WAY, ALONG WITH THE USUAL SALT,PEPPER,GARLIC. PASS IT ALONG, IT'S NOT JUST FOR WILD GAME. THE CHICKEN WAS TERRIFIC.
Thanks, T. Glad you like it! Frank D
MR DAVIS
THIS MAY NOT BE YOUR EXPERTISE BUT I AM LOOKING FOR A JELLY RECIPE FOR THE GUMMI OR GOUMIE BUSH BERRY. THE BERRY IS SIMILAR TO A GRAPE SO I USED THE SURE JELL RECIPE FOR GRAPE BUT IT DID NOT JELL PROPERLY. IF YOU HAVE ANY KNOWLEDGE OF THIS FRUIT PLEASE SHARE YOUR INFORMATION WITH ME.
Dear Carmella,
The Goumi, Gumi, Natsugumi, or Cherry Silverberry is a species of Elaeagnus, native to China, Korea and Japan. It is a deciduous or semi-evergreen shrub. The fruit is round to oval, silvery-scaled orange, and ripening red dotted with silver or brown. The fruit is juicy and edible,with an acidic taste. Chinese people have traditionally considered them to be among a group of "nutraceuticals", or foods that are edible and have medicinal values. They are said to decrease cholesterol and have other benefits, but western scientific evidence has yet to confirm this belief.
Hope this answers your questions. --Frank D
REGARDING YOUR SICILIAN STEW RECIPE.....JUST ONE DUMB QUESTION....WHAT IS BELL PEPPER MIRAPOIS????????
I'M SURE I SHOULD KNOW THIS.
BY THE WAY IT SOUNDS GREAT AND WILL BE IN A MAGNALITE VERY SOON.
A mirapoix is a combination of a variety of chopped seasoning vegetables (onions, celery, garlic, bell pepper, parsley, and green onions--and sometimes even carrots). You can buy this already chopped and prepared for you in the produce section of most super markets--it comes packaged in plastic containers. Now go make some Sicilian Stew!!
Frank D
Please post a recipe for Cornish Game Hens. I've looked at all your recipes and cannot find one. I know you must have the best one out there. Thanks!
GO TO THE CHANNEL 4 HOME PAGE. FIND MY NAME IN THE BLUE ICON BOX AT THE TOP. CLICK ON IT. A MENU WILL DROP DOWN. CLICK ON COOKING AND FISHING. WHEN THAT PAGE OPENS, SCROLL DOWN UNTIL YOU SEE "RECIPE ARCHIVES" ON THE RIGHT HAND SIDE OF THE PAGE. THEN CLICK ON NATURALLY NOEL--2003. CLICK ON THAT ENTRY. THE FIRST RECIPE LISTED ON THE MENU IS THE GAME HEN RECIPE YOU WANT. --FRANK D
Mock Errsters(Oysters)
Ah, thank you my friend, your recipe is so on time! I'm a long way from my hometown of Thibodaux and am missing momma, Grand Isle and errsters. I'll give your mock oysters a try. I still watch WWL via the internet. Our family is now living in the hills of Kentucky, we like it, but boy they don't know what good eating is! They eat to live, us Louisiana folk LIVE to eat!
Lisa,
What did you think of them? I personally love 'em!~! Frank D
Question? Hi Frank, my wife was given some jumbo shrimp by a friend,but she told my wife that the shrimp was iodoine in it.What is the best way to help wash out the iodoine if any. Thank you very much. Ron (Great shows you r doing u r naturaly Orleans.)
Got some bad news, Ron. Some shrimp, especially browns, amass a buildup of iodine based on the seaweed they feed on. Unfortunately, once it's in the flesh there's absolutely NOTHING you can do to get it out. Personally, whenever if end up with "iodine shrimp" I pack 'em up in 12-ounce containers to be used as "market bait."
--Frank D
Frank do you have a recipe for king mackeral and dolphin fish. Either grilling or broiling.
Thanks
Al
Dear Al,
Dophin are what the Hawaiins call mahi-mahi. They're fantastic baked, broiled, grilled, and barbecued. I don't suggest you fry them, though.
And as far as king mackerel are concerned, I don't recommend you eat those AT ALL! The fish is exceptionally oily and tastes like it as been soaked in codliver oil!! It's yuck, m'man!!!
Frank D
Hello Mr. Frank. How about recipes for creole cream cheese and Po'boy bread. Been surfing the web and it seems that those out of town are having trouble finding out how to make these crucial New Orleans culinary components. After Katrina, I have been collecting local cookbooks & recipes (yours included) and would like to have these particular recipes in my files for future reference. Thanks, and keep doin' what you do...
I just ordered some cream cheese molds (lost all those I had in Katrina). I should have them in a week or two. Then I'll do the cream cheese recipe on The Morning Show.
--Frank D
Hey Frank!
I sure do miss watching you on WWL. After Katrina I moved up to Boone, NC and the news out of Charlotte is really lousy. They don't have anything on it but wrecks, murders and fires. Then they just repeat it over and over for 2 hours! I loved watching you cook, I still have some of your recipes and use them when ever I want to impress the folks up here. I loved watching you fish, I longed to go out on one of your trips. I can't think of anyone more fun to fish with.
I just miss you Frank, and the whole WWL team. Charlotte stations could learn a lot from you.
Sincerely,
Grace Hall,
Thanks for the nice comments, Grace. Of course, you are aware that you can watch all of us here on Channel 4 on your comuter screen, aren't you? Just go to www.wwltv.com. It will almost be like coming back home!
---Frank D
one of your biggest fans.
Frank, I missed your list of where to fish when you don't have a boat. Is it posted anywhere on your site? Thanks, Rose
Rose...Go to the Channel 4 website, find the blue bar that runs under the headline, and point your cursor on my name. A menu will drop down reading COOKING AND FISHING. Click on it and open the current croaker story. When that opens, look to your right and scroll down until you see FRANK'S PLACES TO FISH FROM THE BANK. Bingo! --Frank D.
Hey Frank,
Thanks for the Creole Cream Cheese recipe on this mornings show! My (almost 80 yr old) father loves watching you cook and asked me to print your recipe so he can make his own Creole Cream Cheese just like they used to do when he was growing up in Avoyelles Parish. I can't wait to taste it. Thanks Frank!
DEAR GAYLE,
TELL YOUR DAD THAT THIS RECIPE TASTES JUST LIKE THE ONE THEY USED TO MAKE WAY BACK IN THE DAY WHEN HE WAS GROWING UP IN AVOYELLES PARISH. TELL HIM FRANK SAID. . .ENJOY!
Frank, your recipe for creole cream cheese looks delicious and I can't wait to make it, pending location of rennet (not found here in San Antonio). However, I don't have a stainless steel crock pot. What can I substitute for it? I do have a 6 quart ceramic crock pot as well as teflon-coated pots. Thanks. PS--I sure do miss New Orleans food!! Marsha
MARSHA...
YOU CAN USE THE CROCK. IT'LL WORK FINE. AND YOU CAN ORDER RENNET ON THE INTERNET BY GOING TO A NUMBER OF THE CHEESEMAKING WEB SITES. I LIKE THE TABLETS BETTER THAN THE LIQUID.---FRANK D
Mr. Davis,
A couple of weeks ago you did portobello mushrooms on the show. I saw most of it but not the ending of your portion of the show. I forgot to look on the website to get the recipe. Could you please get that recipe to me?? Thanks!
DEAR KATHERINE,
HERE YA GO, CHER! STUFFED PORTABELLAS!
Arguably it’s probably the most popular gourmet mushroom around! Sure, there are morels, chanterelles, shitakes, oysters and many more varieties sold in specialty shops, but the one ‘shroom that’s always ordered when it’s found on the menu is the Portabella. And when the chef happens to offer it stuffed with crabmeat. . .well!
6 large Portabella mushrooms
½ cup extra virgin olive oil + ½ cup melted butter
1 tsp. sea salt (or kosher salt)
Coarse ground black pepper to taste
4 Tbsp. unsalted butter
1 cup finely chopped onion
1/2 cup finely diced celery
1 green onion, finely chopped
4 cloves fresh garlic, minced
½ cup finely diced bell pepper
1 lb. fresh spinach, stemmed and washed
½ cup crumbled feta cheese
½ cup Parmesan cheese, shredded
½ cup Romano cheese, shredded
1 cup Mozzarella cheese, shredded
4 Tbsp. seasoned bread crumbs
2 tsp. Frank Davis Vegetable Seasoning
1 egg, well beaten
1/2 cup semi-dry white wine
1 lb. white select or lump Blue Crab crabmeat
6 slices mild Cheddar cheese
Start off by preparing the mushrooms properly, and that’s done by cleaning the caps, removing the stems, and scooping out every trace of the black gills. Oh, yeah—and preheat the oven to 350 degrees
When the ‘shrooms are cleaned, brush them liberally on both sides with the olive oil/butter blend, place them topside down on a foil-covered baking tray, and sprinkle them with sea salt and coarse ground pepper. At this point, slide the tray into the oven and bake the mushrooms uncovered for 8-10 minutes or until supple and semi-flexible. When they’re ready, remove them from the oven and allow them to rest until cooled.
Next, in a large sauté pan over high heat, heat the unsalted butter to sizzling and combine the onions, celery, green onion, bell peppers, garlic, and spinach and cook until the mixture softens and the spinach wilts. Now drain the spinach well in a fine mesh strainer, pressing on it to ensure that all the liquid is expelled. This done, go ahead and finely chop the spinach.
This is the part of the recipe where you combine the chopped spinach and seasoning veggies with the crumbled feta, the mozzarella, the Parmesan, and the Romano cheeses in a medium size bowl and mix everything together well with a wooden spoon. When the blend is consistent, fold in the breadcrumbs. Then finish the formulation by dicing the mushroom stems, adding them to the blend, and sprinkling in the vegetable seasoning to taste. After it all becomes uniform, whisk in the egg and the white wine, add the crabmeat, and mix everything extremely well. By the way, the mixture consistency should allow it to be easily pressed into the mushroom caps.
Finally, taste the stuffing and readjust the seasoning, if necessary. Then divide the mixture into 6 equal portions (if the mixture is too dry, add a tad more melted butter). Now take the cooled Portabellas one at a time in your hand and spoon the stuffing into the roasted caps, overstuffing them somewhat. All that’s left is to set the ‘shrooms back in the tray, shake a bit of coarse ground black pepper on each one, cover the stuffed mushrooms with a slice of mild Cheddar, slide the tray back in the oven for about 8 minutes, and bake until the cheese melts down over the stuffing.
These stuffed Portabellas are best when served piping hot alongside a cold, crisp, tossed salad.
Note: The mushrooms can be stuffed and stored in the refrigerator unbaked for 2 days. If you choose not to bake them on the same day that they are stuffed, allow an extra 10 minutes of cooking time in the oven.
==========================
Portabella Variations
In a 450 degree oven, bake 4 large russet potatoes until they become tender and fluffy. Then scoop the cooked potato out of the peel and set it aside for a while. At the very same time, fry down 4 slices of bacon, crumble them up, and set them aside as well.
Then have 6 large Portabella mushrooms ready in advance (brush and wilt them in the oven using the same method as explained above).
Now, instead of using the potato shell, stuff the fluffed potato on the inside of the mushroom cap. Oh—if you want to mix it with chopped chicken or sautéed shrimp or ground crawfish tails or minced Italian sausage, or whatever else suits your fancy, go ahead and do it. . .before you stuff the caps.
All that’s left to do now is to top the stuffed ‘shrooms with a mound of shredded Cheddar cheese and a handful of the fried crumpled bacon. Finish off the creation by baking it in a 350 degree oven for about 15 minutes or until the cheese turns all bubbly. Serve piping hot alongside a cold, crisp salad.
Other stuffing suggestions:
Chopped roasted chicken stuffing with potato or rice.
Crawfish/vegetable stuffing with rice.
Oyster dressing with fresh-grated French bread crumbs.
Salmon stuffing with a scant amount of either potato or rice.
Ground beef/pork stuffing with rice.
Kingcrab stuffing with sautéed vegetables and a hint of breadcrumbs.
Italian Sausage stuffing with a hint of breadcrumbs and lots of Parmesan cheese.
Eggplant stuffing with buttered breadcrumbs and Mozzarella.
Tomato/pesto stuffing with rice and chopped green beans.
Love all that you do!! What does your "seasoning spice" consist of?
I have 16 different seasoning spices in my line. And as is the case with all the other seasoning manufacturers the formulas are guarded secrets. --Frank D
Hi Frank-Looking for a wonderful slow-cooked brisket recipe from back in the day (late 80s/early 90s maybe). It was more of a pot roast variety than a BBQ brisket but I remember it was incredible! Have moved away and since lost the recipe and unable to locate on any of your websites. Would you please bring back this DELICIOUS recipe?
Just wanted to let you know your recipe for Real Cajun Sauce Piquante was almost as good as the Tigers win last night. It was my first time cooking rabbits so I searched your recipe file and sure enough there it was, once again your recipes have never disappointed me in the past and this time I believe it was probably the best dish I've had in a long time.
PS- everyone here last night raved over how good it was. I changed the recipe slightly, it called for two rabbits, I used 5.
Thanks,
AJ