Got any cooking questions you need answers to? This is one of the best ways to get them to me and get them answered right away. Let's talk!!!....Chef Frank
22 Comments
Joyce Riviore said:
Hi and how r u ? my mother and I have a problem with our bellpeppers. We have always prepare them with all that wonderful stuffing and place them in the freezer until needed.We have noticed that the taste is no longer there . Can you tell us what are we doing wrong? Wenspend so much money on ingredients .We am afraid to freeze them for the holidays. What is a holiday without a good stuff pepper......lol I know I may sneak a shrimp or 20 when my mother turn her back but that should not give our peppers that lost flavor. JOYCE...CAN'T DIAGNOSE THE PROBLEM WITHOUT A LITTLE MORE INFORMATION. CAN YOU EXPLAIN TO ME EXACTLY HOW YOU GUYS ARE DOING THE PEPPERS--STEP BY STEP? AND I DOUBT THAT SNEAKING OFF WITH ONE OR TWO SHRIMP WOULD CAUSE THE PROBLEM. ---CHEF FRANK
connie said:
Frank,
i just printed your franco's meatball and spaghetti receipe..... are you missing info on page 1 at the end and page 2 in the beginning??
thanks....connie OOPS, CONNIE! YOU'RE RIGHT. A COUPLE OF PARAGRAPHS ARE MISSING. I'LL HAVE MY ASSISTANT GAIL SEND YOU A GOOD COPY AND I'LL GET OUR WEBMASTER TO FIX THE PROBLEM ON THE WEBSITE. THANKS FOR BEING SO OBSERVANT! CHEF FRANK
lonnie allen said:
while I was at sturgis S D bike ralley I had a roasted ear of corn that was very good. I was wondering if you might have a recipe. the corn was still in the shucks. LONNIE, THERE ARE SEVERAL METHODS FOR GRILLING CORN THIS WAY, BUT THE MOST COMMON ONE AND THE ONE I LIKE MOST IS....
YOU TAKE THE CORN, GENTLY PEEL BACK THE SHUCKS TO EXPOSE THE KERNELS, SLATHER 'EM DOWN WITH SALTED BUTTER, SEASON THEM WITH EITHER TONY CHACHERE'S OR FRANK DAVIS SPRINKLING SPICE, THEN REPLACE THE SHUCKS, WRAP THEM TIGHTLY WITH BUTCHER TWINE, AND ROAST THEM UNTIL THE SHUCKS TURN A TOASTY BROWN. I'M THINKING, THAT'S WHAT YOU HAD AT THE BIKE RALLY! ---CHEF FRANK
Rick Miller said:
Frank when you give out recipes like taco tamale pie will you please inform grocers so they can stock up. We went to Winn Dixie today [Sunday] and they were out of all the stuff for the recipe. Do you have any left over? Luv Ya Rick & Pam LUV Y'ALL, TOO! WISH I DID HAVE LEFTOVERS. . .MAYBE MARY CLARE AND I WOULD GET A TASTE!! (lol). BUT YOU DO HAVE A GOOD IDEA--I'LL TRY TO TIP OFF THE GROCERS. --CHEF FRANK
Barbara Dyer said:
What was the casserole you fixes on August 19 with cornbread, corn, ground meat, etc? I can't seem to find the recipe and both my mother and I want to fix it.
Thanks, Barbara BARBARA....IT'S CALLED TACO TAMALE PIE AND AND IT'S ON THE CHANNEL 4 WEBPAGE. JUST CLICK ON MY NAME ON THE BLUE BAR ACROSS THE TOP, THEN CLICK ON "FISHING AND COOKING." YOU'LL FIND THE RECIPE ON THAT PAGE. --CHEF FRANK
Ruth said:
What was the name of the mexican casserole the week of August 18? You had cornbread on top and it looked like just the thing for the 1st LSU game. Thanks RUTH...IT'S CALLED TACO TAMALE PIE AND IT'S ON THE WEBSITE UNDER MY NAME AFTER YOU CLICK ON "COOKING AND FISHING." AND I AGREE : IT'S PERFECT FOR THE LSU AND THE SAINTS GAMES. ENJOY. ---CHEF FRANK.
Judy said:
Frank,
I lived in the Jeff Parish area all my life until a job change brought me to Jackson, MS about 9 years ago. It has been a long time since I have seen you on WWL! Before I left the area, one carnival season, you cooked (I don't remember the name) but, you said it was perfect for Lundi Gras, because you could leave it in the oven to bake while you went to the celbration. The ingredients were bacon lining the bottom of a dutch oven, then a layer of onions, potatoes cut in half (cut side down), and rib eye steaks layered on top. I remember catching just part of your segment that day, but I have cooked this several times, and it is delicious! I wonder if you could share the name of the dish, and the full recipe. I have always wondered if there was something you did with the "drippings", some type of sauce to serve over the potatoes. I have looked through your posted recipes and could not find it (of couse it would help if I knew the name of the dish)! Anyway, if you could respond with the recipe it would be appreciated. I sure do
miss that good Nawlins food!! There is nothing like it here in Jackson, that's for sure! JUDY, FIRST OFF YOU CAN SEE ME ON WWL-TV IF YOU GO TO WWLTV.COM ON YOUR COMPUTER SCREEN. THAT'LL GET YOU CLOSE TO HOME. NOW TO ANSWER YOUR QUESTION: THE RECIPE IS CALLED "MARDI GRAS STEAKS AND POTATOES." GO TO GOOGLE, TYPE "MARDI GRAS STEAKS AND POTATOES, FRANK DAVIS" IN THE GOOGLE SEARCH BOX. WHEN THE PAGE OPENS, GO IMMEDIATELY TO PAGE 3 AND SCROLL DOWN UNTIL YOU SEE AN ENTRY THAT READS "LET THE GOOD TIMES ROLL." THAT'S THE RECIPE YOU WANT! MANGIA! ---CHEF FRANK
Betty said:
How long can you save bacon fat/ grease in a glass jar in the fridge? SHould I freeze it instead? IN THE FRIDGE YOU CAN SAVE IT SAFELY FOR ABOUT 2 WEEKS, BUT I'D SUGGEST YOU FREEZE IT INSTEAD. FREEZING WILL GET YOU A FULL 6 MONTHS. --CHEF FRANK
ERobinson said:
I am in Texas and I miss the french bread. Is there a good New Orleans french bread recipes I can use so I can make some good po-boys?
ROB...GO TO GOOGLE AND TYPE IN NEW ORLEANS FRENCH BREAD IN THE SEARCH BOX. WHEN THE PAGE ENTITLED RECIPEZAAR OPENS, SCROLL DOWN 4 ENTRIES. FOLLOW THAT RECIPE. NEXT TO SHOWING UP AT BOOTSIE BINDERS' BACK DOOR IAROUND 4 AM, THIS IS THE CLOSEST YOU'LL GET TO REAL N'AWLINS FRENCH BREAD. --FRANK D
michele said:
Frank,
Last week you prepared fried chicken and Lady creamed peas. I missed the recipe can you please email or tell me where i could find the recipe.
thanks!
IT'S ON THE CHANNEL 4 WEB PAGE. JUST CLICK ON MY NAME IN THE BLUE BOX AT THE TOP OF THE PAGE. WHEN IT OPENS, YOU'LL SEE THE RECIPE. ENJOY....FRANK D
Cindy said:
I would like to have your recipe for the potatoes that you cooked on the Channel 4 early morning show.
CINDY...IT'S ON THE CHANNEL 4 HOME PAGE. JUST CLICK ON MY NAME IN THE BLUE BAR ACROSS THE TOP. THEN WHEN A MENU DROPS DOWN, GO TO FISHING AND COOKING AND FIND THE RECIPE THERE.
FRANK D
James Taylor said:
Frank, At what stores can you get your Pork Seasoning. Thanks, James
JAMES, ALL THE ROUSES STORES CARRY MY SEASONING MIXES, AS DOES DORIGNAC'S, BREAUX MART, ECONOMICAL AND A NUMBER OF MOM-N-POP OPERATIONS AROUND TOWN AND IN THE FRENCH QUARTER. THEY ARE ALSO AVAILABLE ON-LINE FROM WWW.FRANKDAVIS.COM. --FRANK D
Rhea` said:
Hi Frank Davis,
I am a sophmore and in order to graduate I have to do a project. This project is called A Senior Project. I have decided to do my project on culinary arts. Also to get the project approved I have to have a mentor. I would really like it if you could possibly be my mentor. Your recipes really inspirer me. Thank you so much.
RHEA,
I WOULD BE HONORED TO BE YOUR MENTOR. JUST LET ME KNOW WHAT IT IS YOU NEED ME TO DO. ---Frank D
Mary Jessie said:
I have been using your recipe for Tamales
for ages. Never had a problem with finding
the ballard flour until now. We went to
three stores and couldn't find it. Used
another but they were not the same. Can
you tell me where I can find it or what
would work right in your recipe instead
of Ballard
BECAUSE SO MANY CORNBREAD MIXES CONTAIN SERIOUS AMOUNTS OF SUGAR, YOU'LL NEED TO GO BACK TO THE BASICS. YOU'LL NEED TO USE GOOD OL' aUNT JEMIMA WHEN DOING MY TAMALES. JUST SUBSTITUTE IT FOR THE BALLARD. FRANK D
Vicki said:
Frank,
Caught part of your show on morning but didn't catch the part as to how you prepared the okra for your Cajun Gumbo? Would really appreciate if you could get that to me. Thanks so much and Bon Appetit. Also, look forward to seeing you at one of the book signings. VICKI, I PREPPED THE OKRA THE WAY I DID TO ELIMINATE VIRTUALLY ALL OF THE SLIME (THE ROPE). BASICALLY, YOU HEAT UP YOUR BLACK CAST IRON SKILLET, ADD TO IT A COUPLE TABLESPOONS OF EXTRA VIRGIN OLIVE OIL, DROP IN THE SLICED OKRA, AND FRY THE MIXTURE FOR ABOUT 6-8 MINUTES ARE UNTIL ALL THE SLICES ARE COATED WITH THE OIL AND SOME OF THE ROPE BEGINS TO EXUDE FROM INSIDE THE OKRA WALLS. THEN YOU PREHEAT YOUR OVEN TO 450 DEGREES, TRANSFER THE PAN-FRIED OKRA TO A LARGE COOKIE SHEET LINED WITH PARCHMENT PAPER, AND BAKE IT IN A SINGLE LAYER FOR ABOUT 30 MINUTES ARE UNTIL THE SLICES BECOME TOASTED AND NUTTY FLAVORED. THEN, WHEN ALL THIS IS DONE, YOU CAN USE YOUR OKRA IN ANY RECIPE YOU WANT TO.
--CHEF FRANK
Karen Walgamotte said:
Hello, Mr. Davis,
My father, Joseph Traina, is a resident of Azalea Estates in Slidell. I wanted to let you know that my 94 year old Dad plays a mean harmonica and entertains his fellow residents on a regular basis with his harmonica tunes.
He is a Navy & Coast Guard veteran of WWII and was a radioman during his time of service. In civilian life, he was a ham radio operator from a young age until 2005 when Katrina claimed his beloved radio equipment in his home in Arabi. He's resided in Azalea Estates since early 2006.
My Dad is a young & healthy 94 years and a very interesting person. When my Mother passed away 19 years ago, he learned to cook and was very proud of it. In his eighties, he taught himself Italian by listening to tapes and reading a self-help book.
He was one of 11 children, born in Napoleonville, LA, raised in New Orleans, married the sweetheart he met while stationed in New York during WWII, and they raised 4 children of their own. My Dad's lived through Hurricane Betsy flooding his home with 7 feet of water inside in 1965. My parents came back and rebuilt their home after Betsy. That's what everyone did back then; very few walked away from their homes. Katrina & Rita brought in flood waters at over 14 feet in 2005. Despite it all, my Dad is still here, and he's still going strong today. He's as Naturally N'awlins as they come! Run by and visit him--you'll see what i mean.
Thank you for your time.
Karen Walgamotte
Meraux, Louisiana
KAREN, I CAN'T WAIT TO MEET YOUR DAD. IN FACT, FIRST CHANCE I GET I WANT TO DO A NATURALLY N'AWLINS HARMONICA STORY ON HIM. YOU MIGHT TIP HIM OFF THAT I'LL BE COMING TO SEE HIM SOON. FRANK D
fancylady said:
please give me good recipe for itilain meatloaf with the egg in the middle( hard boiled) i just can not mke a meatloaf that we can eat or the dog next door thanks. YOU'LL FIND A TON OF MEATLOAF RECIPES PREPARED IN THIS MANNER IF YOU GO TO WWW.GOOGLE.COM. IT'S THEN JUST SIMPLY A MATTER OF SELECTING THE ONE YOU LIKE. --CHEF FRANK
Scott said:
Hey Frank
I'm born and raised in the 9th ward (30 years) but live in Greensboro NC right now. I do a cookin (really eating) class for the elderly where I work and this month I want to do crawfish bisque, but can't find your recipe for just crawfish bisque. Already have 20lbs frow westwego, Can you help me? SCOTT...THE RECIPE CAN BE FOUND ON PAGE 158 IN "THE FRANK DAVIS SEAFOOD NOTEBOOK." IT'S AT ALL THE MAJOR BOOKSTORES. ---CHEF FRANK
John said:
Frank what do you have on pickles eggs can't seem to get them to get spicy Have tried everything from crab boil to insanity sauce which is a bad boy sauce appreciate any help U can throw my way about this thanks....DEAR JOHN, I DON'T KNOW WHAT YOU'RE USING TO SPICE 'EM UP, BUT YOU SHOULD HAVE A FEW, CHOPPED UP, RED BIRDSEYE PEPPERS IN THE PICKLING SOLUTION, ALONG WITH A MINCE OF JALEPENO AS WELL AS HABENERO PEPPERS. THEN LET THE EGGS "SOAK" IN THE PICKLING MEDIUM IN THE JAR FOR ABOUT 2 WEEKS IN A DARK PLACE (LIKE UNDER YOUR BED). I CAN ALMOST GUARANTEE THAT WHEN YOU BITE INTO THESE BAD BOYS THE TOP OF YOUR HEAD WILL COME OFF!!! CHEF FRANK
Gerry M. said:
I'm looking for a recipe for brined turkey. I need all of the particulars, as well as infoon preferred cooking methods after brining (fried, smoked, roasted, etc.). Thanks for your help.---Gerry
GERRY, THIS TAKES A LITTLE BIT OF PROCEDURAL TRAINING, SO LET ME RECOMMEND THAT YOU GO TO GOOGLE, TYPE "BRINED TURKEY" INTO THE SEARCH BOX, AND TAKE TIME TO READ ALL THE ARTICLES THAT COME UP. ONCE YOU HAVE A GOOD GRASP OF HOW MEATS ARE BRINED, YOU CAN USE ANY OF THE FORMULAS YOU FIND ON GOOGLE AND, PERHAPS, EVEN COME UP WITH YOUR OWN. --CHEF FRANK
Dinah B. said:
Hi Frank,
I am looking for your bread pudding recipe that you have to wip the egg whites and fold it into the bread pudding. I am told that this makes the pudding fluffier. I looked in the archives but did not see it. Can you send it to me, or direct me to it on your site.
Thanks
Dinah
THANKS FOR THE CREDIT, DINAH, BUT THAT'S NOT MY RECIPE! I DON'T WHIP THE EGG WHITES AND FOLD THEM INTO THE PUDDING. IT MUST HAVE BEEN ONE OF THE GUEST CHEFS. . .BUT THE TECHNIQUE SOUNDS GOOD NONETHELESS. ----CHEF FRANK
Henry said:
Frank ,In the early 80s I was on a trip to Venice,
I was able to listen to your radio show, you talk about your "slow cooked turkey recipe". When I got home I told my mother about it so she said I should buy a turkey and cooked it for Thankgiving that year, so I did, (before that our family didn't eat turkey because it was always too dry), it was the best damn turkey we ever ate. But for some reason I lost the recipe, HELP I NEED THE RECIPE. I hope you can help me with it. Henry
HENRY,
YOU CAN FIND THE SLOW-ROASTED TURKEY RECIPE IN THE FRANK DAVIS ARCHIVES. HERE'S WHAT YOU DO: GO TO WWW.WWLTV.COM. THEN PLACE THE CURSOR ON MY NAME IN THE BLUE BAR ACROSS THE TOP OF THE HOME PAGE. A MENU WILL DROP DOWN. CLICK ON ARCHIVES. THEN SCROLL DOWN UNTIL YOU GET TO THE "T's." FIND SLOW ROASTED TURKEY AND CLICK ON IT. WHEN THAT ENTRY OPENS, YOU'LL SEE THE RECIPE YOU'RE LOOKING FOR. NOTE: THIS ONE INCLUDES USING BARBECUE SAUCE AS A BASTE. IF YOU'D RATHER NOT HAVE THAT, SIMPLY ELIMINATE THAT PART OF THE RECIPE. ENJOY, HENRY. --CHEF FRANK
Hi and how r u ? my mother and I have a problem with our bellpeppers. We have always prepare them with all that wonderful stuffing and place them in the freezer until needed.We have noticed that the taste is no longer there . Can you tell us what are we doing wrong? Wenspend so much money on ingredients .We am afraid to freeze them for the holidays. What is a holiday without a good stuff pepper......lol I know I may sneak a shrimp or 20 when my mother turn her back but that should not give our peppers that lost flavor. JOYCE...CAN'T DIAGNOSE THE PROBLEM WITHOUT A LITTLE MORE INFORMATION. CAN YOU EXPLAIN TO ME EXACTLY HOW YOU GUYS ARE DOING THE PEPPERS--STEP BY STEP? AND I DOUBT THAT SNEAKING OFF WITH ONE OR TWO SHRIMP WOULD CAUSE THE PROBLEM. ---CHEF FRANK
Frank,
i just printed your franco's meatball and spaghetti receipe..... are you missing info on page 1 at the end and page 2 in the beginning??
thanks....connie OOPS, CONNIE! YOU'RE RIGHT. A COUPLE OF PARAGRAPHS ARE MISSING. I'LL HAVE MY ASSISTANT GAIL SEND YOU A GOOD COPY AND I'LL GET OUR WEBMASTER TO FIX THE PROBLEM ON THE WEBSITE. THANKS FOR BEING SO OBSERVANT! CHEF FRANK
while I was at sturgis S D bike ralley I had a roasted ear of corn that was very good. I was wondering if you might have a recipe. the corn was still in the shucks. LONNIE, THERE ARE SEVERAL METHODS FOR GRILLING CORN THIS WAY, BUT THE MOST COMMON ONE AND THE ONE I LIKE MOST IS....
YOU TAKE THE CORN, GENTLY PEEL BACK THE SHUCKS TO EXPOSE THE KERNELS, SLATHER 'EM DOWN WITH SALTED BUTTER, SEASON THEM WITH EITHER TONY CHACHERE'S OR FRANK DAVIS SPRINKLING SPICE, THEN REPLACE THE SHUCKS, WRAP THEM TIGHTLY WITH BUTCHER TWINE, AND ROAST THEM UNTIL THE SHUCKS TURN A TOASTY BROWN. I'M THINKING, THAT'S WHAT YOU HAD AT THE BIKE RALLY! ---CHEF FRANK
Frank when you give out recipes like taco tamale pie will you please inform grocers so they can stock up. We went to Winn Dixie today [Sunday] and they were out of all the stuff for the recipe. Do you have any left over? Luv Ya Rick & Pam LUV Y'ALL, TOO! WISH I DID HAVE LEFTOVERS. . .MAYBE MARY CLARE AND I WOULD GET A TASTE!! (lol). BUT YOU DO HAVE A GOOD IDEA--I'LL TRY TO TIP OFF THE GROCERS. --CHEF FRANK
What was the casserole you fixes on August 19 with cornbread, corn, ground meat, etc? I can't seem to find the recipe and both my mother and I want to fix it.
Thanks, Barbara BARBARA....IT'S CALLED TACO TAMALE PIE AND AND IT'S ON THE CHANNEL 4 WEBPAGE. JUST CLICK ON MY NAME ON THE BLUE BAR ACROSS THE TOP, THEN CLICK ON "FISHING AND COOKING." YOU'LL FIND THE RECIPE ON THAT PAGE. --CHEF FRANK
What was the name of the mexican casserole the week of August 18? You had cornbread on top and it looked like just the thing for the 1st LSU game. Thanks RUTH...IT'S CALLED TACO TAMALE PIE AND IT'S ON THE WEBSITE UNDER MY NAME AFTER YOU CLICK ON "COOKING AND FISHING." AND I AGREE : IT'S PERFECT FOR THE LSU AND THE SAINTS GAMES. ENJOY. ---CHEF FRANK.
Frank,
I lived in the Jeff Parish area all my life until a job change brought me to Jackson, MS about 9 years ago. It has been a long time since I have seen you on WWL! Before I left the area, one carnival season, you cooked (I don't remember the name) but, you said it was perfect for Lundi Gras, because you could leave it in the oven to bake while you went to the celbration. The ingredients were bacon lining the bottom of a dutch oven, then a layer of onions, potatoes cut in half (cut side down), and rib eye steaks layered on top. I remember catching just part of your segment that day, but I have cooked this several times, and it is delicious! I wonder if you could share the name of the dish, and the full recipe. I have always wondered if there was something you did with the "drippings", some type of sauce to serve over the potatoes. I have looked through your posted recipes and could not find it (of couse it would help if I knew the name of the dish)! Anyway, if you could respond with the recipe it would be appreciated. I sure do
miss that good Nawlins food!! There is nothing like it here in Jackson, that's for sure! JUDY, FIRST OFF YOU CAN SEE ME ON WWL-TV IF YOU GO TO WWLTV.COM ON YOUR COMPUTER SCREEN. THAT'LL GET YOU CLOSE TO HOME. NOW TO ANSWER YOUR QUESTION: THE RECIPE IS CALLED "MARDI GRAS STEAKS AND POTATOES." GO TO GOOGLE, TYPE "MARDI GRAS STEAKS AND POTATOES, FRANK DAVIS" IN THE GOOGLE SEARCH BOX. WHEN THE PAGE OPENS, GO IMMEDIATELY TO PAGE 3 AND SCROLL DOWN UNTIL YOU SEE AN ENTRY THAT READS "LET THE GOOD TIMES ROLL." THAT'S THE RECIPE YOU WANT! MANGIA! ---CHEF FRANK
How long can you save bacon fat/ grease in a glass jar in the fridge? SHould I freeze it instead? IN THE FRIDGE YOU CAN SAVE IT SAFELY FOR ABOUT 2 WEEKS, BUT I'D SUGGEST YOU FREEZE IT INSTEAD. FREEZING WILL GET YOU A FULL 6 MONTHS. --CHEF FRANK
I am in Texas and I miss the french bread. Is there a good New Orleans french bread recipes I can use so I can make some good po-boys?
ROB...GO TO GOOGLE AND TYPE IN NEW ORLEANS FRENCH BREAD IN THE SEARCH BOX. WHEN THE PAGE ENTITLED RECIPEZAAR OPENS, SCROLL DOWN 4 ENTRIES. FOLLOW THAT RECIPE. NEXT TO SHOWING UP AT BOOTSIE BINDERS' BACK DOOR IAROUND 4 AM, THIS IS THE CLOSEST YOU'LL GET TO REAL N'AWLINS FRENCH BREAD. --FRANK D
Frank,
Last week you prepared fried chicken and Lady creamed peas. I missed the recipe can you please email or tell me where i could find the recipe.
thanks!
IT'S ON THE CHANNEL 4 WEB PAGE. JUST CLICK ON MY NAME IN THE BLUE BOX AT THE TOP OF THE PAGE. WHEN IT OPENS, YOU'LL SEE THE RECIPE. ENJOY....FRANK D
I would like to have your recipe for the potatoes that you cooked on the Channel 4 early morning show.
CINDY...IT'S ON THE CHANNEL 4 HOME PAGE. JUST CLICK ON MY NAME IN THE BLUE BAR ACROSS THE TOP. THEN WHEN A MENU DROPS DOWN, GO TO FISHING AND COOKING AND FIND THE RECIPE THERE.
FRANK D
Frank, At what stores can you get your Pork Seasoning. Thanks, James
JAMES, ALL THE ROUSES STORES CARRY MY SEASONING MIXES, AS DOES DORIGNAC'S, BREAUX MART, ECONOMICAL AND A NUMBER OF MOM-N-POP OPERATIONS AROUND TOWN AND IN THE FRENCH QUARTER. THEY ARE ALSO AVAILABLE ON-LINE FROM WWW.FRANKDAVIS.COM. --FRANK D
Hi Frank Davis,
I am a sophmore and in order to graduate I have to do a project. This project is called A Senior Project. I have decided to do my project on culinary arts. Also to get the project approved I have to have a mentor. I would really like it if you could possibly be my mentor. Your recipes really inspirer me. Thank you so much.
RHEA,
I WOULD BE HONORED TO BE YOUR MENTOR. JUST LET ME KNOW WHAT IT IS YOU NEED ME TO DO. ---Frank D
I have been using your recipe for Tamales
for ages. Never had a problem with finding
the ballard flour until now. We went to
three stores and couldn't find it. Used
another but they were not the same. Can
you tell me where I can find it or what
would work right in your recipe instead
of Ballard
BECAUSE SO MANY CORNBREAD MIXES CONTAIN SERIOUS AMOUNTS OF SUGAR, YOU'LL NEED TO GO BACK TO THE BASICS. YOU'LL NEED TO USE GOOD OL' aUNT JEMIMA WHEN DOING MY TAMALES. JUST SUBSTITUTE IT FOR THE BALLARD. FRANK D
Frank,
Caught part of your show on morning but didn't catch the part as to how you prepared the okra for your Cajun Gumbo? Would really appreciate if you could get that to me. Thanks so much and Bon Appetit. Also, look forward to seeing you at one of the book signings. VICKI, I PREPPED THE OKRA THE WAY I DID TO ELIMINATE VIRTUALLY ALL OF THE SLIME (THE ROPE). BASICALLY, YOU HEAT UP YOUR BLACK CAST IRON SKILLET, ADD TO IT A COUPLE TABLESPOONS OF EXTRA VIRGIN OLIVE OIL, DROP IN THE SLICED OKRA, AND FRY THE MIXTURE FOR ABOUT 6-8 MINUTES ARE UNTIL ALL THE SLICES ARE COATED WITH THE OIL AND SOME OF THE ROPE BEGINS TO EXUDE FROM INSIDE THE OKRA WALLS. THEN YOU PREHEAT YOUR OVEN TO 450 DEGREES, TRANSFER THE PAN-FRIED OKRA TO A LARGE COOKIE SHEET LINED WITH PARCHMENT PAPER, AND BAKE IT IN A SINGLE LAYER FOR ABOUT 30 MINUTES ARE UNTIL THE SLICES BECOME TOASTED AND NUTTY FLAVORED. THEN, WHEN ALL THIS IS DONE, YOU CAN USE YOUR OKRA IN ANY RECIPE YOU WANT TO.
--CHEF FRANK
Hello, Mr. Davis,
My father, Joseph Traina, is a resident of Azalea Estates in Slidell. I wanted to let you know that my 94 year old Dad plays a mean harmonica and entertains his fellow residents on a regular basis with his harmonica tunes.
He is a Navy & Coast Guard veteran of WWII and was a radioman during his time of service. In civilian life, he was a ham radio operator from a young age until 2005 when Katrina claimed his beloved radio equipment in his home in Arabi. He's resided in Azalea Estates since early 2006.
My Dad is a young & healthy 94 years and a very interesting person. When my Mother passed away 19 years ago, he learned to cook and was very proud of it. In his eighties, he taught himself Italian by listening to tapes and reading a self-help book.
He was one of 11 children, born in Napoleonville, LA, raised in New Orleans, married the sweetheart he met while stationed in New York during WWII, and they raised 4 children of their own. My Dad's lived through Hurricane Betsy flooding his home with 7 feet of water inside in 1965. My parents came back and rebuilt their home after Betsy. That's what everyone did back then; very few walked away from their homes. Katrina & Rita brought in flood waters at over 14 feet in 2005. Despite it all, my Dad is still here, and he's still going strong today. He's as Naturally N'awlins as they come! Run by and visit him--you'll see what i mean.
Thank you for your time.
Karen Walgamotte
Meraux, Louisiana
KAREN, I CAN'T WAIT TO MEET YOUR DAD. IN FACT, FIRST CHANCE I GET I WANT TO DO A NATURALLY N'AWLINS HARMONICA STORY ON HIM. YOU MIGHT TIP HIM OFF THAT I'LL BE COMING TO SEE HIM SOON. FRANK D
please give me good recipe for itilain meatloaf with the egg in the middle( hard boiled) i just can not mke a meatloaf that we can eat or the dog next door thanks. YOU'LL FIND A TON OF MEATLOAF RECIPES PREPARED IN THIS MANNER IF YOU GO TO WWW.GOOGLE.COM. IT'S THEN JUST SIMPLY A MATTER OF SELECTING THE ONE YOU LIKE. --CHEF FRANK
Hey Frank
I'm born and raised in the 9th ward (30 years) but live in Greensboro NC right now. I do a cookin (really eating) class for the elderly where I work and this month I want to do crawfish bisque, but can't find your recipe for just crawfish bisque. Already have 20lbs frow westwego, Can you help me? SCOTT...THE RECIPE CAN BE FOUND ON PAGE 158 IN "THE FRANK DAVIS SEAFOOD NOTEBOOK." IT'S AT ALL THE MAJOR BOOKSTORES. ---CHEF FRANK
Frank what do you have on pickles eggs can't seem to get them to get spicy Have tried everything from crab boil to insanity sauce which is a bad boy sauce appreciate any help U can throw my way about this thanks....DEAR JOHN, I DON'T KNOW WHAT YOU'RE USING TO SPICE 'EM UP, BUT YOU SHOULD HAVE A FEW, CHOPPED UP, RED BIRDSEYE PEPPERS IN THE PICKLING SOLUTION, ALONG WITH A MINCE OF JALEPENO AS WELL AS HABENERO PEPPERS. THEN LET THE EGGS "SOAK" IN THE PICKLING MEDIUM IN THE JAR FOR ABOUT 2 WEEKS IN A DARK PLACE (LIKE UNDER YOUR BED). I CAN ALMOST GUARANTEE THAT WHEN YOU BITE INTO THESE BAD BOYS THE TOP OF YOUR HEAD WILL COME OFF!!! CHEF FRANK
I'm looking for a recipe for brined turkey. I need all of the particulars, as well as infoon preferred cooking methods after brining (fried, smoked, roasted, etc.). Thanks for your help.---Gerry
GERRY, THIS TAKES A LITTLE BIT OF PROCEDURAL TRAINING, SO LET ME RECOMMEND THAT YOU GO TO GOOGLE, TYPE "BRINED TURKEY" INTO THE SEARCH BOX, AND TAKE TIME TO READ ALL THE ARTICLES THAT COME UP. ONCE YOU HAVE A GOOD GRASP OF HOW MEATS ARE BRINED, YOU CAN USE ANY OF THE FORMULAS YOU FIND ON GOOGLE AND, PERHAPS, EVEN COME UP WITH YOUR OWN. --CHEF FRANK
Hi Frank,
I am looking for your bread pudding recipe that you have to wip the egg whites and fold it into the bread pudding. I am told that this makes the pudding fluffier. I looked in the archives but did not see it. Can you send it to me, or direct me to it on your site.
Thanks
Dinah
THANKS FOR THE CREDIT, DINAH, BUT THAT'S NOT MY RECIPE! I DON'T WHIP THE EGG WHITES AND FOLD THEM INTO THE PUDDING. IT MUST HAVE BEEN ONE OF THE GUEST CHEFS. . .BUT THE TECHNIQUE SOUNDS GOOD NONETHELESS. ----CHEF FRANK
Frank ,In the early 80s I was on a trip to Venice,
I was able to listen to your radio show, you talk about your "slow cooked turkey recipe". When I got home I told my mother about it so she said I should buy a turkey and cooked it for Thankgiving that year, so I did, (before that our family didn't eat turkey because it was always too dry), it was the best damn turkey we ever ate. But for some reason I lost the recipe, HELP I NEED THE RECIPE. I hope you can help me with it. Henry
HENRY,
YOU CAN FIND THE SLOW-ROASTED TURKEY RECIPE IN THE FRANK DAVIS ARCHIVES. HERE'S WHAT YOU DO: GO TO WWW.WWLTV.COM. THEN PLACE THE CURSOR ON MY NAME IN THE BLUE BAR ACROSS THE TOP OF THE HOME PAGE. A MENU WILL DROP DOWN. CLICK ON ARCHIVES. THEN SCROLL DOWN UNTIL YOU GET TO THE "T's." FIND SLOW ROASTED TURKEY AND CLICK ON IT. WHEN THAT ENTRY OPENS, YOU'LL SEE THE RECIPE YOU'RE LOOKING FOR. NOTE: THIS ONE INCLUDES USING BARBECUE SAUCE AS A BASTE. IF YOU'D RATHER NOT HAVE THAT, SIMPLY ELIMINATE THAT PART OF THE RECIPE. ENJOY, HENRY. --CHEF FRANK