The Blog

Once again, my cousins Tangie and Damond pulled out all the stops. Great food, great music, great company.

Here’s the menu, and the pictures follow it. (I’ll try to get the recipe for the fish and leg of lamb posted here.)

Leg of Lamb (Julia Child recipe)
New Orleans Baked Fish
Seafood cornbread dressing
Scalloped potatoes
Sweet potato casserole
Brussel sprouts
Kale
Cranberry sauce
Wine and champagne

Table is set.

Tangie blesses the food.

Leg of Lamb (rough recipe by one of the featured chefs in one of Julie Child’s cooking books)

New Orleans Baked Fish

- 3 lb. red snapper or white fish
- 1/2 c. butter or oil
- 1 c. chopped onion
- 1/2 c. chopped green pepper
- 1 to 2 cloves garlic, chopped
- 2 tbsp. flour
- 3 c. tomato sauce
- 1/2 c. chopped parsley
- 1 tsp. thyme
- 2 bay leaves
- Pinch of oregano
- Salt & pepper to taste

Wash and dry fish, melt butter or oil in fry pan. Add onions, green pepper and garlic. Cook until pepper is tender, stir in flour, tomatoes, parsley, thyme, bay leaves and oregano, salt and pepper to taste. Cook over low heat for 30 minutes. Place fish in greased pan, pour some of the sauce inside of fish and rest over top. Bake 1 hour in slow oven (325 degrees).

Clearly, it was good. And so was the lamb.

Seafood dressing

Brussel sprouts