Crab Cakes

Crab Cakes Gluten Free

16 ounces wild lump crab meat
2 eggs
1/2 T granulated garlic
1/2 T granulated onion
6 chopped green onion
2 T arrowroot
5 T coconut flour
1/2 T tellicherry black peppercorns fresh ground
1/2 T pink Himalayan sea salt
the juice from 1 lime
1/2 C crushed pork skins

Combine all ingredients and gently incorporate.  I used bacon grease to fry until golden brown. We served them with warmed clarified butter and homemade mayo. They were delicious and look how pretty ~

Blackened Ribeyes

The king of blackening meat was Paul Prudhomme.  The most popular item on his menu at his restaurant in New Orleans is blackened filet.  It is off the charts delicious!  No doubt about it!  I have employed his method and some of his flavors and changed it over the years to suit my situation and tastes.  

Prudhomme uses butter in a black iron skillet and then places his well seasoned meat in the melted butter.  I changed the process a bit by seasoning the meat and then adding clarified butter to the meat and smearing it all over the meat to basically create a paste.  I always do the blackening of my meats outside because of the white cloud of smoke it creates.  I heat up a black iron skillet for a few minutes and then add a little avocado oil to the skillet and immediately put the steak on.  It is very important to have a large spatula to flip the steak so you do not lose the spice coating.  It usually only takes a few minutes on each side to cook the steaks to rare to medium rare.  O…

Organic Ranch Dressing

Healthy Organic Ranch
• 1 egg (room temperature)
• 1 cup avocado oil (organic 1st cold press)
• 1 T lime juice
• 2 T apple cider vinegar
• 1/2 T pink Himalayan sea salt
• 1/2 T Tellicherry black peppercorns
• 1/2 T granulated onion
• 1/2 T granulated garlic
• 1/2 cup organic coconut milk
• 1/2 of a bunch of organic cilantro (stems and all)
Crack egg and add salt, granulated garlic and granulated onion, vinegar and lime juice together in a wide mouth Mason jar.  Use a submersible blender and blend well. Then slowly add avocado oil while blending until thick and well incorporated.  Add cilantro and coconut milk and thoroughly blend all the ingredients. Enjoy ~

Twist - Add 1/2 T organic jalapeno powder for zip ~

Southeast Texas Pecan Pie

Pecan Pie has been one of the defining foods from Southeast Texas all my life.  One of my culinary heroes has made many millions on his definition of pecan pie.  Through the years his pecan pie has dominated the culinary world.  People from around the globe order his pies on an annual basis to consume and to give as gifts.  I'm proud to say I was acquainted with the man.  However, I am also a purist and his pies have artificial corn sweeteners and I can't abide by that!  Now way!  If the recipe calls for Karo Syrup throw it in the trash!

My pecan pie recipe is all organic and it is the most flavorful pecan pie ever!  I know, I've tried them all.  That and there are a few proprietary ingredients only the most delicate of pallets could decipher.
Sweet, but not overly-sweet.  Fresh organic Brazos River bottom pecans lightly toasted in a black iron skillet.  A crust of nothing more than Kerigold's organic grass-fed butter and organic un-bleached all-purpose flour.  I can'…

Crawfish Pie

Crawfish Pie

I like to use southeast Texas crawfish when they are available.  The next best thing are Lousiana crawfish.  Although I have used the Chinese imported crawfish many times to make Etouffee and gumbo.  It just doesn't feel right!  I got the urge for a crawfish pie the other day and I bought 2lbs of Louisiana crawfish tails.  It turned out real good.  Here are the ingredients -

2 lbs Louisiana crawfish tail meat
2 medium onions
2 bell peppers with the skin removed (blister method)
6 stalks of celery
5 carrots chopped
3 green onion stalks
1 T black pepper
1/2 T pink Himalayan sea salt
2 T thyme
5 cloves of garlic
3 T extra virgin olive oil
cayenne pepper to taste

Pie Crust

4 cups of sifted flour (I like to grind my own summer wheat berries)
8 ozs butter
1 cup of water +-
2 t pink Himalayan sea salt

I use a #12 black iron skillet and it works perfect.

Homemade Mayonnaise

After experimenting with various flavors and methods the following is my conclusion to a very flavorful base mayonnaise.  Adding ingredients such as Sriracha adds a bit of color and fire.  Homemade mayo is very easy and well worth the effort.


1/2 T pink Himalayan sea salt
1/2 T granulated onion
1/2 T granulated garlic
1/2 T ground yellow mustard seed
2 T apple cider vinegar
The juice of 1 lime
3 C avocado oil
2 large eggs


Add all ingredients except to oil to a wide mouth quart Mason jar.  I use a submersible blender and I mix the ingredients.  I then continuously run the blender while I relatively slowly add the avocado oil.  I fill up the Mason jar as much as possible without making a mess.  I blend well and then I refrigerate.  The flavor is excellent!

Boiled Crawfish

Boiling crawfish is an annual springtime event in our family.  Typically, we buy a 35# sack of crawfish on a Saturday morning and boil them in the afternoon.  Farm raised crawfish are delicious, but the wild crawfish are far and away better!  Living in Southeast Texas has its advantages and crawfish is definitely one of them!

Through the years, I have had the advantage of connections in the crawfish world.  As a kid we seined ponds and creeks for crawfish.  In the 80's we bought fresh wild crawfish for $25 per 35# sack.  My brother in law is in the freight forwarding business and we would give him an offshore cooler and he would put it on the truck.  The truck driver, as a favor to my brother in law, would stop in Crowley, Louisiana and pick up wild crawfish at cost!  We did this dozens of times and I had no idea, how lucky we were!

Over the past 20 years crawfish have become Lobsters of the Bayou!  Last weekend I picked up a sack for $2.48 per pound.  Still a bargain if you as…