Louisiana Shrimp Salad
with papaya, mango, avocado and tomato sherry vinaigrette with chervil aioli
Sauteed Red Snapper
with cucumber, grilled onion, feta, olives, roasted red peppers and basil
Ponchatoula Strawberry Shortcake
 Sweet Summertime
Ponchatoula Strawberry Shortcake
11 oz self rising flour
1 oz toasted pecans, finely chopped
2 oz butter, cold
1/2 grated zest from 1 orange
1 1/4 cups heavy cream
1/2 teaspoon orange flower water
3 pints washed and sliced strawberries
1/2 lb sugar
1 ounce Grand Marnier
1 pt cream
1/4 cup Marscapone
1/4 cup sugar
1/2 teaspoon orange flower water

Cut the butter into pea-sized pieces and mix it into the flour. Stir the grated zest and pecans into the cream, add the orange flower water and pour this mixture all at once into the flour mixture. Stir to form a soft dough – take care not to over mix.
Place dough on a floured surface and pet out to a rectangle 1.5 inches thick. Make a single turn, slapping the dough with hands, not a pin.

After resting, roll the dough to a 12 inch square and give it a second turn. Roll the dough into a 7 inch-by-18 inch rectangle, about 3/4 of an inch thick. Cut out rounds with a large round cutter.

Brush the tops of each round with eggwash and invert in sugar. Place rounds sugar side up on a sheetpan lined with parchment and score the tops in a crosshatch pattern. Bake at 400 degrees for 8 minutes.

Mix strawberries, sugar and Grand Marnier and let stand.    

Whip cream, Marscapone, sugar and orange flower water.

To Serve: Cut 2 shortcake rounds per serving with a serrated knife. Place a round in a bowl and spoon alternate layers of strawberries, cream and juice, ending with cream. Serves 10.