Mind Caviar

"The straightest road to a man's heart is through his palate."

~ Fanny Fern (1853)

Mind Caviar, Vol. 2 Anniversary Issue, 2001

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My Consuming Passions
by Alfred Richard

Here in the "Big Easy", Mardi Gras 2001 is rapidly becoming a fading memory, except for the few lonesome strands of beads hanging in the  trees... and those pictures coming back from the developers (Yipes! Liquid Latex flashback! Can you picture me decorated as a living Jackson Pollock painting?)

Anyhoo... The Mardi Gras season is supposed to mean a "farewell to the flesh." Not for us who populate Mind Caviar, thank goodness!!! But, we here in New Orleans are supposed to "sacrifice" and giving up meat is one of the methods of sacrificing. Also, here in New Orleans, for us, seafood doesn't mean "Mrs. Paul's" or the "Gorton Fisherman". So to tempt your taste buds, here are a few yummy treats from the sea that may make you think twice about calling abstinence from eating meat "sacrificing".

Spicy Crawfish Cakes
Appetizer Serves Four


1 Pound of Louisiana Crawfish Tails
2 Tablespoons of Creole or Coarse Brown Mustard
1 egg lightly beaten
2 Tablespoons of Red Bell Pepper
2 Tablespoons of Green Bell Pepper
2 Tablespoons of Red Onion
2 Tablespoons of your favorite creole seasoning ( I Prefer Zatarain's)
1 & 1/2 cups of seasoned bread crumbs
2 tablespoons of olive oil
2 tablespoons of parmesan cheese (grated)


Coarsley chop half of the crawfish tails, leave the other half in tact.

Mix with 1/2 cup of bread crumbs and remaining ingredients.

Divide mixture into 5 equal portions, form into balls and flatten into cake.

Use remaining 1/2 cup of bread crumbs, and press into each cake.

Place a tablespoon of olive oil over medium heat and saute until golden brown.

Sundried Tomato-Crusted Redfish
Main Course Serves Four

4 Filets of Fresh Redfish ++
2 Cups Fresh Small Diced Bread Cubes
1/2 cup Diced reconstituted sundried tomatoes
1/4 cup fresh basil, very thinly sliced.
1/4 cup of freshly grated Parmesan Cheese
1/2 cup of extra virgin olive oil
salt and pepper to taste.

++ If Redfish is not available, catfish, tilapia or trout will suffice


In a mixing bowl, combine all ingredients, but the olive oil.

When mixed well, slowly add the oil so that it coats all of the bread crumbs.

Season fish with salt & pepper and sear in a saute pan or skillet at high heat with a small amount of oil.

After the fish is nearly cooked, top it with the bread crumb mixture and bake in a 350 degree oven until golden brown.

Serve immediately.

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