ISABELLA’S PIZZERIA

Fikret Kazan, proprietor of the Isabella’s Pizzeria family-style restaurants in Mandeville and Covington, started in the restaurant business in 1981. The two locations, named for his daughter Isabel, share the same delicious menu. Both are ideal for dining before and after the games, and both offer deliveries within nearby neighborhoods.

Reflecting a Mediterranean influence, Isabella’s salads, sandwiches, pastas and gourmet pizzas include ingredients such as roasted eggplant, basil pesto sauce, artichokes, fresh spinach, sun-dried tomatoes, feta cheese and imported olives. For local flavors, try pizza combinations that are enhanced by Louisiana shrimp or crawfish, or try this creamy seafood appetizer.

SPINACH, ARTICHOKE
AND SHRIMP DIP

4 ounces butter
1 cup onions, chopped
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
2 packages (10 oz.) fresh spinach, thoroughly rinsed
Salt, black pepper and cayenne pepper to taste
1 cup heavy cream
16 ounces cream cheese
8 ounces Mozzarella cheese
1 can (7-oz.) artichoke hearts, drained

In a heavy saucepan, melt butter over medium heat. Sauté onions until translucent, about three to four minutes. Stir in garlic, cooking for one additional minute. Add shrimp and cook until all shrimp are thoroughly pink. Add spinach, continuing to cook until spinach begins to wilt. Stir in seasonings, heavy cream and both cheeses. Cook until cheeses have melted. Gently fold in artichoke hearts, continuing to cook until mixture thickens. Remove from heat. Serve immediately with warmed pita wedges or tortilla chips.

BRADY’S

Brady’s celebrates the return of Southeastern football to Strawberry Stadium and hosts Coach Hal Mumme’s Monday night radio broadcasts live from its patio. Owner Rick Colucci provides delicious bistro specialties at student prices in this great downtown Hammond setting. Chef Gary Fonseca has expanded the menu to include items appealing to families and business clientele, such as his Sirloin Steak Chili.

SIRLOIN STEAK CHILI

1 1/2 pounds sirloin steak, cut into 1-inch cubes
1 teaspoon each: salt, black pepper,
chili powder
3 tablespoons olive oil
1 cup each, diced: yellow onions, celery
1 green onion, diced
1 teaspoon garlic, minced
1/4 cup pickled jalapeño peppers, diced
2 quarts beef stock
1 can (10 oz.) RoTel brand diced tomatoes and green chilies
1 can (16 oz.) each, liquid drained: red beans, white beans, navy beans
1 teaspoon each: salt, black pepper
1 pinch cayenne pepper
1 tablespoon chili powder
2 cups cheddar cheese, shredded
1 cup each, chopped: green onions,
fresh tomatoes
Tortilla chips

Sprinkle salt, pepper and chili powder over sirloin cubes, rubbing into meat. In a large saucepan, warm olive oil over high heat. Add sirloin cubes, searing on all sides. Remove meat and drain pan drippings, reserving for later use. Sauté onions until caramelized. Add celery and green onions and cook until translucent. Stir in garlic and jalapeños, blending thoroughly. Add beef stock and bring mixture to simmer, allowing liquid to reduce. Add beans and warm through. Season with salt, black pepper, cayenne pepper and chili powder. Add RoTel tomatoes and reserved pan drippings and simmer to fully incorporate flavors. Return meat to sauce and cook until warmed through. Serve immediately, or may be frozen for later use.

Chili texture should be as a hearty stew with broth. Serve in bowls, topped with shredded cheddar cheese, diced green onions and chopped fresh tomatoes, accompanied by tortilla chips. Serves 12.

PETUNIA’S PLACE

It’s a family affair at Petunia’s Place on Hwy. 59 in Mandeville, where owners Dawn and Darin LeBoeuf cook up homemade goodness using Louisiana’s native ingredients. Drawing on their Cajun culinary roots, Darin, a certified Chef de Cuisine, and Dawn, with a marketing degree from LSU, have created this family-friendly restaurant, named after their pet potbellied pig.

From po-boys, salads and burgers to entrées and daily specials, the menu focuses on local tastes, and features such favorites as BBQ beef, praline pork chops, jambalaya, pané chicken, grilled steaks, fried oysters, shrimp, catfish, fried pickles and fabulous fried onion rings. Top off this scrumptious selection with one of their delicious homemade desserts for total satisfaction!

PEACH COBBLER
FILLING

2 tablespoons cornstarch
3 ounces water
4 cans (10 oz.) sliced peaches
1/2 cup brandy
1 tablespoon cinnamon
4 tablespoons butter
1 cup sugar
1/8 cup heavy cream

Add water to cornstarch, blend to a thin paste and set aside. In a heavy saucepan, add remaining ingredients in order given and bring to a full boil. Gradually blend cornstarch into mixture and simmer until thickened. Remove from heat and set aside.

PASTRY DOUGH

1 3/4 cup all purpose flour
1/2 teaspoon salt
3 teaspoons double action baking powder
6 tablespoons butter
3/4 cup milk

Combine dry ingredients in order given. Cut in butter, then add milk, mixing until a coarse dough forms. Pat dough into a large rectangular baking pan. Pour hot peach mixture over dough. Bake in a pre-heated 350° oven for 20 minutes. Can be served warm or at room temperature, with an optional á la mode topping of vanilla ice cream.