Thursday, May 23 2013 11:06 PM EDT2013-05-24 03:06:02 GMT
Just as quickly as they swarmed Wednesday night, so did the swarm of social media posts and pictures of termites.The Lake Charles Racquet Club was a hotspot for swarming termites in the Lake area."I cameMore >>
Just as quickly as they swarmed Wednesday night, so did the swarm of social media posts and pictures of termites.
Thursday, May 23 2013 10:52 PM EDT2013-05-24 02:52:46 GMT
The Beauregard Parish Sheriff's Office is reporting five arrests in relation to a meth lab bust.According to a news release from Beauregard Parish Sheriff Ricky Moses, arrested were 21-year-old JosephMore >>
The Beauregard Parish Sheriff's Office is reporting five arrests in relation to a meth lab bust.More >>
Thursday, May 23 2013 7:06 PM EDT2013-05-23 23:06:11 GMT
A Calcasieu Parish man is accused of child pornography possession, according to a news release from Louisiana State Police, Troop D. Accused in the case is 41-year-old Charles B. Compton. He is chargedMore >>
A Calcasieu Parish man is accused of child pornography possession, according to a news release from Louisiana State Police, Troop D.More >>
Thursday, May 23 2013 5:55 PM EDT2013-05-23 21:55:01 GMT
A Moss Bluff man was found guilty of second-degree murder on Thursday in 14th Judicial District Court. Eric Bello, 41, was convicted in the November 2008 murder of a family member. Sentencing is setMore >>
A Moss Bluff man was found guilty of second-degree murder on Thursday in 14th Judicial District Court.More >>
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1 cup lean chopped bacon
2 large Eggplants
3 Cups olive oil
1 Cup fresh seasoned crawfish
1 tbsp brown or white sugar
1 can sewed tomatoes with jalapenos
1 cup lemon juice
1 tsp rosemary
1 tbsp Herbes de Provence (or simple Italian herbs)
2 Cups White Wine
1 pint Ragu Quattro Formaggio
Fry the bacon in a large skillet or wok and strain all excess grease. Chop the bacon and set aside. Cut the eggplant into rounds and saute in the olive oil in the same skillet. Add the crawfish (tasso may be subsitituted), bacon, pepper, garlic, and tomotoes(whole or diced). Caramelize the meat and vegetables over high heat until the onions are over medium heat until the medallions are golden brown and floppy (but not soggy). If necessary, add a little water to prevent scorching. Introduce white wine and Quattro Formaggio. Cover and allow to simmer for 5 minutes.
By increasing the serving portions you can use this dish as main course. If you have a wider range of appetites to appease, you can add your favorite pasta or potatoes. Serve in a colorful platter, and garnish with slices of lemon and boiled egg halves. Serve with your favorite wine, red or white.
This reccipe is a Creole adaptation of an old-world favorite: L'Aubergine 'a la Sauce Grecque. Eggplant is a wonderful fruit, used frequently in Creole cooking. This unique food originates from West Africa. The word br'eme is a derivative of the Spanish word berenjena, assimilated into Creole French during the Spanish rule of Louisiana.
C'est bon, ca!
From the cookbook of John La Fleur, Creole Gourmet Secrets of Louisiana