Category Archives: VERY CULINARY

SHRIMP & MASHED POTATOES – You’ve heard of “Shrimp and Grits,” well this change is just as tasty and much more doable! Grits are hard to cook, for beginners, and many people don’t even know where to find grits. Potatoes are available everywhere and buttery, creamy, mashed potatoes are easy to make at home! Even […]

Small flour tortillas cut into 8 triangular sections each, then shallow fried in a non-flavored oil like coconut oil. Remove onto a paper towel and salt (with sea salt) as soon as they are out of the skillet (in batches) so the salt will stick. NOTE: These burn very easily – put them in – […]

Perfectly cooked and moist salmon served with veggies. Start with a 10” piece of center cut salmon fillet, put it in the bottom of a buttered roasting pan, sprinkled it with “seafood seasoning”, put pats of butter down the center and slices of lemon in the valley of the fillet. – Cover the pan as […]

OLD SCHOOL SUNDAY DINNER – An organic whole Roasted Chicken cooked on a bed of onions and served on a bed of home made croutons to absorb the juices, with the baked onions served on the side. With so much pre-cooked frozen foods being served on dinner tables today, we forget how GREAT old school […]

EASY (AT HOME) BEIGNETS Café Du Monde in New Orleans is packed 24/7/365 with tourist to the French Quarter and local New Orleanians ordering one thing – beignets with café au lait to wash them down. This is a rare treat outside of New Orleans, but here is a (95% as good) home version that’s […]

®ARTS&FOOD’s Mock Turtle Soup 2 large pork chops, t-bones, cooked to med-well – done but still soft to the touch, not hard as a rock 1 + Tbs of olive oil to coat the skillet for sauté 1 cup onions, diced 1 cup celery, diced 6 cloves garlic, chopped 1 cup flour (browned in a […]

You deserve a treat, if for no other reason, than just for surviving the past several months! At our household we have Bananas Foster for fun – no need to go out for a $200 meal at Brennan’s – using our Home Recipe Options! – Jack Atkinson, Editor ARTS&FOOD® 1) Melt two pats of butter […]

Crêpe Suzette   Crêpe Suzette is a French dessert consisting of a crêpe with a sauce of caramelized sugar and butter, orange juice, orange zest, and liqueur on top. It is flambé (usually table-side) before being served. Directions: – first make basic crepes, stack & set them aside Ingredients – place 2 knobs of butter in […]

AVOCADO TOAST! Quick & Tasty. The 21st Century’s Best Food Contribution to Date! Here it is served on toast and a layer of spinach leaves. The natural oil in the avocado is the only dressing. It’s garnished with smoky Chipotle Chile Powder. INGREDIENTS 1/2 avocado sliced a layer of whole spinach leaves A slice of […]

Cornish Game Hens Stuffed with herbs, onion and garlic cloves and roasted on a bed of carrots, onions and celery. RECIPE for Two Cornish Game Hens For a fancier poultry meal go with a more exotic bird. Here we have used small Cornish Game Hens. Rub the birds with olive oil and sprinkle generously with […]