G’s Filet Mignon & Eggs

This was a really cool dish to make…AND eat…Rolling on the floor laughing

Very simple…Seasoned Filet Mignon & Eggs on a Pan-Toasted Croissant with a Homemade Hollandaise Sauce, served with Sautéed Peppers & Mushrooms — #BAM!

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I have perfected the art of making Hollandaise from scratch, WITHOUT using a double boiler.

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I made two versions of this dish…this first one is with the eggs fried hard for those who do not care for ‘runny’ eggs…

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And this one is my MASTERPIECE!

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Okay, I know the name of this dish sounds fancy…BUT it is simply another masterpiece prepared with my Mom’s leftover chicken soup and potatoes. The chicken breasts were the only ingredients cooked fresh.

To the soup I added saffron, sun-dried tomatoes, Mediterranean basil, and garlic. I thickened it with flour to make a gravy, and served it on top of the leftover mashed potatoes already seasoned with herbs and onions. Too easy…



Temaki Sushi Roll

soy wrap sushiTemaki sushi, also known as hand rolled sushi, is a popular casual Japanese food. The conelike form of temaki incorporates rice, specially prepared seaweed called nori, and a variety of fillings known as neta. While Temaki is rare at formal restaurants, it is popular at casual ones and at home, especially for roll your own sushi parties. Making temaki is easy and fun, and it is often used to introduce Westerners to the taste and experience of sushi.

In Japanese culinary tradition, the word sushi actually refers to the specially prepared rice which forms the base of all sushi dishes, ranging from nigiri sushi to plain bowls of rice with scattered toppings. In Japanese, the term maki refers to any type of sushi roll incorporating nori, while te means hand. While most maki sushi is rolled by hand to some extent, temaki is considered to be much more of a hands-on food, as it is prepared and eaten with the hands rather than using tools such as chopsticks and sushi mats.




For my Temaki sushi roll, I used colorful soy wrappers instead of the nori. You can find them at many Asian markets or order them online. They are a great alternative for those who might not care for the seaweed.


It takes a little practice to get the hang of rolling Temaki sushi, bit it is quite fun and tasty once you do. Enjoy!




G’s Eggs Benedict Creole

0EBC (2)Folks are always talking about and asking me for specific recipes. Right now I am at a place in my culinary life where I am deep into EXPERIMENTATION. Experienced chefs know and understand the tastes, uses, properties, consistencies, histories, geographical regions, etc, of foods, seasonings, herbs, and many other things that can be prepared, cooked, and consumed. And there are basic techniques and recipe foundations that are common the world over. So when I create “unique” dishes, I usually start from a familiar base. For this dish, the key preparations were poached eggs, and Hollandaise sauce.

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One of my favorite go-to chefs for basic recipes is Chef John, owner of the Foodwishes blog. So I will share his very simple techniques for poached eggs and Hollandaise sauce, and then show my step-by-step process for preparing this mind-blowing dish…it was REALLY delicious!

Eggs Benedict is a classic American breakfast and brunch dish made of lightly toasted English muffin halves covered with broiled Canadian bacon or ham and poached eggs. A dollop of hollandaise sauce adds the finishing touch to this dish.

So here’s a recipe and video of Chef John preparing a poached egg. If you follow these steps, you can’t mess up your eggs…

Chef John’s Poached Eggs

Hollandaise Sauce is the other main component of Eggs Benedict. Hollandaise sauce is a favorite of most chefs and culinary critics. In its classic form, it is a rich egg yolk-based sauce, butter emulsified with a hint of lemon juice or white wine vinegar and a dash of cayenne. There are as many variations as there are palate preferences and this sauce has become the base for a myriad of wonderful unique recipes. 

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This Hollandaise preparation technique by Chef John is done without using a double boiler. If I did it, then you can can do it too…TRUST ME…

Hollandaise 101 – Can a sauce really sense fear?


So now that you know how to prepare the two main ingredients in Eggs Benedict, I can introduce you to the fabulousness that emanates from the mind of Chef G…SMILE!

My creation is EGGS BENEDICT CREOLE…w/ Smoked Salmon, Crawfish Étouffée, Andouille Sausage, & Poached Egg on Toasted English Muffins…all topped with a homemade Hollandaise Sauce laced w/ Cayenne Pepper & Hot Sauce.

Check out the following photos showing how I prepared this very eclectic combination of flavors…

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G’s Carne Picada & Onion Sliders

Carne Picada & Onion Slider resting on Smoked Provolone Cheese, Vine Ripe Tomatoes Sauteed w/ Fresh Ginger & Creole Mustard, and Bacon to top it off. On the bun is a Mediterranean Basil, Chive, Cilantro, & Meyer Lemon Whipped Cream Cheese…BON APPÉTIT!

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Crawfish Étouffée Sushi Roll w/ Wasabi Remoulade Sauce

Yes…I know this might sound strange, but it is absolutely delicious! I simply thickened the crawfish étouffée so that it would remain firm without the consistency of a gravy, and then rolled it in traditional sushi style.


Sushi (すし, 寿司, 鮨, 鮓, 寿斗, 寿し, 壽司) is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta), usually raw fish or other seafood and vegetables. Neta and forms of sushi presentation widely vary, but the ingredient which all sushi have in common is vinegared rice called sushi-meshi.

Sushi rice is a preparation of a short-grained, white Japanese rice. It is usually mixed with sugar, salt, and rice vinegar, and may also include sake. Sushi rice must be quite sticky to function as required. This is especially true in dishes such as uramaki, where the rice is on the outside of the nori, and so must cling to it. Good rice should have a level of stickiness where all of the grains stick firmly together, but it should not be so sticky that it becomes an amorphous mash of rice. Because long-grained rice tends to be fairly dry, it is not appropriate for use in sushi, since the lack of moisture makes it insufficiently sticky. Short-grained rice is wet enough that, when properly prepared, it sticks together well.

The black seaweed wrappers used in sushi are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.

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The type of sushi roll I prepared is URAMAKI. Uramaki (裏巻, “inside-out roll”) is a medium-sized cylindrical piece with two or more fillings. Uramaki differs from other rolls because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, cucumber, or carrots. In Japan, urimaki is an uncommon type of roll because of the outer layer of rice can be quite difficult to handle with fingers.



For the sauce, I followed through with the East meets Creole theme by combining powdered wasabi with the “bite” of Louisiana spice in the form of a remoulade. Louisiana remoulade can vary from the elegant French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux and bordelaise sauce, each version is quite different from the French original. Invariably, it is red (bright red to ruddy-orange) and is usually very piquant. Louisiana-style remoulades fall generally into one of two categories — mayonnaise based and oil based. Most are made with either Creole or stone-ground mustard.

And to take it up a notch further, I had to add some hot sauce! Winking smile

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The result was a very eclectic and elegant dish that I think even the most finicky eater would enjoy…

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Crawfish & Shrimp Étouffée

Étouffée is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of state.

Étouffée can be made using different shellfish, the most popular version of the dish being Crawfish Étouffée. Étouffée is seasoned and slightly thicker than a typical stew. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. It is important to note that although Creole and Cajun cuisines are distinct, there are many similarities.

Originally étouffée was a popular dish in the Bayou and backwaters of Louisiana. Approximately 70 years ago étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana. It was a very popular dish among Cajuns in the area. About 25 years ago a waiter at a popular Bourbon Street restaurant Galatoire’s brought the dish to his boss to try. It was a hit and they have served it ever since. The dish gained popularity in the city and is a common choice among tourists and locals alike. Many Cajun restaurant owners claim that étouffée is the most popular dish on the menu.


clip_image001 1 stick butter

clip_image001[1] 2 cups chopped onions

clip_image001[1] 1 large bell pepper (chopped)

clip_image001[1] 2-3 garlic cloves (chopped)

clip_image001[2] 1 cup chopped celery

clip_image001[3] 1/2 cup chopped green bell peppers

clip_image001[4] 1 pound peeled crawfish tails (undrained)

clip_image001[5] 1 lb fresh shrimp (medium) (shrimp are optional)

clip_image001[6] 2 teaspoons minced garlic

clip_image001[7] 2 bay leaves

clip_image001[8] 1 tablespoon flour

clip_image001[9] 1 cup water

clip_image001[10] Sea salt to taste

clip_image001[11] Cayenne pepper to taste

clip_image001[12] 2 tablespoons finely chopped parsley

clip_image001[13] 3 tablespoons chopped green onions

clip_image001[1] Cooked rice


clip_image002 In a large pan or Dutch oven melt butter over medium heat.

clip_image002[1] Add onions, bell pepper, celery and garlic.

clip_image002[2] Sauté vegetables until soft, about 30 to 45 minutes.

clip_image002[3] Add crawfish tails and seasonings.

clip_image002[4] Cover and simmer for 5 minutes, and then add the shrimp.

clip_image002[4] Cover and simmer for 10 more minutes.

clip_image002[5] Mix flour in water, stirring to make a smooth liquid.

clip_image002[6] Add to crawfish mixture, cover and simmer for 10 more minutes.

clip_image002[7] Serve over rice.