Not every innkeeper spends their days racing in a go-cart grand prix and their nights courting ghosts — but Janice DeLerno is not your ordinary innkeeper. And during this year’s Louisiana Travel Promotion Association fundraising activities, Janice and several prominent members of the local travel industry did these things and more.
In conjunction with the LTPA Summit — which is held annually in August in partnership with the Louisiana Office of Tourism — there is also an optional fundraiser that LTPA members can choose to attend. This year’s event was held at NOLA Motorsports, where attendees put their driving skills to the test in New Orleans’ ultimate “geaux cart” racing experience.
After everyone crossed the finished line, Visit Baton Rouge Executive Director Paul J. Arrigo conducted the Travel Pac fundraising auction. In the end, the item with the highest bid was donated by Ms. DeLerno herself: a one night’s stay and elegant dinner for ten at The Stockade Bed and Breakfast, won by Food Network Magazine.
On March 18, 2015, members of the Food Network Magazine staff arrived at The Stockade to redeem their prize. Guests were Tim Chandler, Jennifer Walker and Susan Bravman with the Food Network; Kyle Edmiston, Assistant Secretary of Tourism and his wife, Leslye; Paul J. Arrigo, CEO and President of Visit Baton Rouge; Katie Guasco, Director of Marketing and Communications for Visit Baton Rouge; David and Mary Dalquist with the Scenic Byways Program.
Chef Jeremy Coco, the Dean of Education and Chef Instructor at the Louisiana Culinary Institute, served as the chef for the evening. Drawing on his experience at Juban’s Restaurant in Baton Rouge and his Southern background, Chef Coco prepared a menu using only Louisiana-based products and recipes. Dishes included handmade sausage, turtle soup and Zapp’s Encrusted Redfish. Wine was paired and provided by Steve Staples of Paul Bologna Fine Wines.
At dinner, topics of conversation naturally gravitated toward issues facing the Louisiana tourism industry.
“I greatly enjoyed the opportunity to participate in conversations about important aspects of sustaining and growing Louisiana tourism experiences,” said David Dalquist. “Being from Iowa, I can’t remember the last time my wife and I enjoyed an evening so delicious and spirited!”
Susan Bravman also fondly recalled the evening’s festivities. “We spend many evenings on the road, but this was truly a highlight,” she said. “The group quickly became fast friends and the food was sublime … breakfast was just as delightful as dinner.”
“We had the best time, the best food and the best company … it was a real Louisiana kind of party,” said Jennifer Walker. “The Stockade is an incredible place to stay with such an incredible history. I can’t wait to come back.”
• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon
Preheat griddle to about 350 or medium heat.
Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.
Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish.
4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell
In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.
Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.
“From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
[Used with permission by Author, Gretchen Frith]
Some folks here in Louisiana consider eating crawfish an Olympic event. It is definitely a skill to learn and practice, or you’ll be left at an empty table and not-so-full tummy. Study this method and you will be able to compete with the best of us Louisianans.
• Grasp the head with one hand, and the tail with the other.
• Gently squeeze the tail near where it connects with the head.
• Twist the tail until it separates from the head.
• Squeeze the tail to make it crack from where the head was to the tail (not necessary with small crawfish)
• You may want to remove the black line (we’ll let you figure out for yourselves what that is)
• Peel or pull away the shell. You can peel a small section near where the head was, grab it with your teeth, and squeeze the rest of the shell so that it slips out (requires practice).
• If the claws are large, carefully remove the pincher to extract the claw meat.
• Suck the head, optional (if you’re brave)! It’s probably best that you don’t look at it first.
While good crawfish do not require any dipping sauce, many people like to use sauces to enhance the flavor. The most popular seem to be Ketchup or Ketchup+Mayonnaise.
Enjoy your crawfish and “Laissez les bon temps rouler”! (Let the good times roll). This is our philosophy in Louisiana and is a phrase you will hear and read often when here.
This is my own adaptation of this classic recipe.
½ c. sugar
½ c. brown sugar
½ c. butter
1 tsp. vanilla
½ c. whole-wheat flour
1½ c. regular flour
1 tsp. baking powder
1 level tsp. baking soda (in a few drops of water)
1 pinch salt
1 c. pecans, chopped
3 to 4 very ripe bananas
Preheat Oven to 325°
Combine cream sugar, brown sugar, butter, and vanilla.
Add eggs to mixture.
Add bananas and salt to the mixture.
Then add baking powder to flour and pour gradually into mix.
If you use nuts, add them next.
And lastly, baking soda.
Mix well and divide into 2 loaves.
Bake in greased loaf pans at 325° for 40 to 50 minutes; test with a straw.
This Meyer Lemon Meringue Pie recipe is so easy, even a 6 year old can make it. It is the fresh homegrown lemons that makes it so delicious.
1 baked pie shell (brush with egg white before baking)
1 can of sweetened condensed milk
3 large eggs separated (Use yolks in filling and make meringue out of whites.)
1/2 c. Meyer lemon juice
1 tsp. grated zest of lemon
¼ tsp. cream of tartar
¼ c sugar
Mix condensed milk, 3 egg yolks, lemon juice and zest of lemon and pour into baked shell. Chill.
¾ c. chopped onion
1 carrot, sliced thin
2 tsp. mustard seeds
2 Tbsp. unsalted butter
¾ pound broccoli, chopped coarse (about 3½ cups)
2 c. chicken broth
1 c. water
1½ tsp. fresh lemon juice, or to taste
¼ c. sour cream
In a heavy saucepan cook the onion, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft. Add the broccoli, the broth, and the water and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender, purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).
This is a light soup with wonderful flavor.
Beat egg yolks until thick and lemon-colored. Gradually add ¾ cups sugar, beating well. Stir in whipping cream, milk and brandy. Beat egg whites until soft peaks form. Fold into brandy mixture. Chill thoroughly. Sprinkle with nutmeg.
Serves 8 cups
DeeDee’s Christmas Cookies
My great Aunt Concetta “DeeDee” DeLerno was a great cook, or so I am told. Unfortunately, I never met Aunt DeeDee. But, even though I know I am my mother’s daughter, every time I look in the mirror (I am the spitting image of her), I also know that I am related to my grandfather’s sister, Concetta DeLerno. I make up my own recipes, I like the science of cooking as much as the ritual, and I KNOW food. I have Mediterranean blood, love red wine, garlic and olive oil. I am Italian even though I don’t look it. I wish I had gotten to know Aunt DeeDee and would have loved to cook with her! This simple cookie recipe reminds me of my roots in Ustica and Brindisi, Italy. I use my Meyer Lemons off the bush in the front yard. Thanks for the recipe Aunt DeeDee!
½ lb. butter
4 cups flour
1 2/3 cups sugar
1 whole lemon (grated and juice)
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons cream of tarter
Sift flour once. Sift flour again with cream of tartar and baking soda.
Cream butter and sugar together. Add eggs, vanilla and lemon. Fold in flour mixture.
Roll out with rolling pin and use cookie cutter.
Bake at 350 for about 10 minutes.
I started making this recipe when the Ice Cream Banana plant which one of my guests from Florida brought me produced a bumper crop. Everybody loves it!
1 loaf of French Bread sliced
2 eggs, beaten
2 cups half and half
1 oz. Praline Liquor
Powdered sugar (optional)
Whipped cream (optional)
Mix together the beaten eggs, half and half, and Praline liquor.
Soak bread in mixture and sauté in butter on both sides until brown.
In separate sauce pan, sauté in butter, pecans, Praline liquor, and brown sugar until it makes a syrup. Add banana slices and cook till soft.
Pour syrup over French toast and garnish with blueberries, powdered sugar and whipped cream.
- April 2015 (3)
- March 2015 (2)
- February 2015 (2)
- January 2015 (2)
- December 2014 (4)
- November 2014 (3)
- October 2014 (4)
- September 2014 (3)
- August 2014 (1)
- July 2014 (2)
- May 2014 (2)
- April 2014 (1)
- March 2014 (9)
- January 2014 (1)
- December 2013 (1)
- November 2013 (1)
- October 2013 (1)
- September 2013 (3)
- August 2013 (3)
- July 2013 (2)
- June 2013 (2)
- May 2013 (2)
- April 2013 (1)
- February 2013 (1)
- January 2013 (3)
- November 2012 (3)
- October 2012 (2)
- July 2012 (3)
- March 2012 (1)
- February 2012 (3)
The Stockade Bed & Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Toll Free: 888-900-5430