Get Creative With Garlic Naan Bread Pizzas

Pizza with a purpose! It’s fresh, crunchy, and healthy – a great way to start the new year! 

Made this one a veggie, but you can add any toppings you like. IMG_1514


  • Tandoor Garlic Naan Bread
  • Mango Chutney
  • Sweet Onion
  • Sundried Tomatoes
  • Bell pepper
  • Sweet and hot peppers
  • Mozzarella cheese and Mexican four cheeses
  • A dusting of curry powder, cinnamon, basil, cumin, garlic salt, and dried parsley

Chop vegetables using your Ulu knife. Cook naan garlic bread and chopped vegetables for 20 minutes in an oven set at 350 degrees.  Remove and add the mozzarella cheese, return to oven for another 10 minutes.

Remove, top with a dusting of parmesan cheese and hot pepper flakes, and serve hot. Bon Appetit!

Enjoy Red Beans and Rice, Cajun-Style!

Start 2015 with a dynamic recipe for red beans and rice!


  • ScreenHunter_264 Jan. 01 14.121 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease (optional)
  • 1/4 cup chopped tasso, or chopped ham (optional)
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish


Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

IMG_1161In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook ham, stirring, for 1 minute. Add the onions, celery and bell peppers chopped with your Ulu knife to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage,(and ham hocks,) and cook, stirring, to brown the sausage (and ham hocks,) about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Recipe courtesy Emeril Lagasse, 2001

Now on Twitter and Facebook!

ScreenHunter_231 Dec. 24 15.10Social media helps us spread the word on oysters and more! Join me on Twitter @halgonzalesjr or and/or Facebook at Follow us and LIKE us! Glad to have you join us!

ScreenHunter_232 Dec. 24 15.11

Chefs Love Their Knives!

ScreenHunter_207 Dec. 12 13.27Most chefs treasure their knives! Ulu knives are perfect for slicing, dicing, chopping, and cutting.  The knife is unique because the handle is placed directly over the curved, extremely sharp, steel blade. This gives the user much better control, and greatly increases the force one can use to cut, or chop large, or hard to cut items. It is tough to cut meat and sharp enough to slice a tomato. Read more about Ulu Knives – just click here!



Make Your Own Oyster Po’ Boys!

IMG_8902Fried Oysters Po’ Boys… Mmm! Mmm! Good!ScreenHunter_120 Nov. 18 17.31

Start by shucking your own fresh oysters. Use 6 large shucked oysters; 1 1/2 pints stout, preferably Guinness; 1/2 cup all-purpose flour; 1 pinch seafood seasoning, such as Old Bay; 1 pinch salt 1 pinch ground black pepper; and Vegetable or canola oil, for frying.

 Marinate the oysters in the beer for 30 minutes or more.

Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Use your favorite French bread, cut in half; top with lettuce, tomato, and your favorite red or remoulade sauce.

Bon Apetit!

For information about the oyster shucking knives and oyster shucking boards click on underlined link or contact