Kean Miller Kitchen

Randy’s Pecan Pie

  • 1 c. sugar
  • 1 c. light Karo corn syrup
  • 1 stick butter, melted (American Beauty)
  • 4 eggs, beaten
  • 1 tsp. vanilla
  • 1 dash of salt
  • 1-1½ c. pecans
  • 1 unbaked pie shell
  • (Optional: use Pillsbury ready-made pie crust)
  1. In a saucepan, combine the sugar, Karo syrup, and butter. Stir to mix on a low fire; cook until the sauce begins to boil (approximately 14 minutes) while stirring constantly.
  2. Remove the saucepan from heat and let cool for 20-25 minutes. Add eggs, vanilla, salt, and pecans, and stir.
  3. Pour into an unbaked pie shell. Bake at 325° for 50-55 minutes.

From the Kitchen of  Randy R. Cangelosi,
Litigation and Medical Malpractice Partner, Baton Rouge

Key West Key Lime Pie

Pie Crust Ingredients:
  • 1½ c. graham cracker crumbs
  • ½ c. melted butter
  • ¼ c. white sugar
  • 3 tsp. cinnamon
Pie Crust Directions:
  1. Mix ingredients and press into an 8” or 9” pie pan. Bake at 325° for approximately 10 minutes. Cool and fill.
Key Lime Pie Ingredients:
  • 3 egg whites
  • 4 egg yolks
  • ½ c. Key lime juice, fresh or bottled (can use fresh squeezed lime juice if needed; Key limes are not easy to find)
  • 1 – 14 oz. can sweetened condensed milk
  • 1 prepared 8”-9” graham pie shell
  • Whipped cream
Key Lime Pie Directions:
  1. Preheat oven to 325°.
  2. Make sure the bowl is very clean or the egg whites will not stay stiff. Beat egg whites until stiff. Set aside.
  3. In another bowl, beat egg yolks well. Slowly add sweetened condensed milk and continue beating. Slowly add key lime juice while beating.
  4. Fold egg whites into egg yolk mixture with a spatula; the mixture should be even (no lumps). Pour into pie crust.
  5. Bake 20-25 minutes or until just set. Cool completely before refrigerating.
  6. Refrigerate at least 2 hours before serving. Top each slice with whipped cream and serve in a bowl.

From the Kitchen of Brad J. Schlotterer,
Admiralty, Maritime and Energy Law Partner, New Orleans

Strawberry Soda Pop Cake

  • 1 box yellow or white cake mix
  • 1 large pkg. or 2 small pkgs. strawberry Jell-O
  • 1 c. strawberry soda
  • 1 pkg. frozen strawberries
  • 1 large container Cool Whip
  • 1 pkg. vanilla pudding mix
  1. Prepare cake mix according to package directions. While still warm and in the pan, puncture cake with end of a wooden spoon every couple of inches.
  2. Combine Jell-O, strawberry soda, and frozen strawberries in a pot until Jell-O dissolves.
  3. Pour strawberry mixture over cake, filling in holes while the cake is still in the pan. Let cake completely cool. (I usually put the cake pan in the fridge to help the cake firm before removing from the pan.)
  4. Combine Cool Whip and package of vanilla pudding in a bowl. Once cake is completely cooled, spread the Cool Whip mixture on top and chill until time to serve.

From the Kitchen of Jennifer Jones Thomas,
Health Law Partner, Baton Rouge

Blueberry Pie

  • 5-6 c. blueberries (1-2 quarts)
  • 2 pie crusts (Pillsbury roll-out type)
  • 1/2 c. flour
  • 3/4 c. sugar
  • Dash of salt
  • 2-3 tsp. lemon juice
  • 1/2 tsp. lemon peel or lemon zest (optional)
  • 1 tbsp. butter
  1. Put one pie crust into 9-10″ pie dish.
  2. Mix all ingredients except butter and put into pie.
  3. Cut up butter and dot pie with pieces.
  4. Use second pie crust to make a lattice top crust.
  5. Brush crust with egg whites.
  6. Cover edge of pie with foil.
  7. Bake at 375° for 40-45 minutes or until crust is golden brown.

From the Kitchen of Chuck R. Talley,
Admiralty, Maritime and Energy Law Partner, New Orleans

Chicken Burgers with Feta Cheese and Spinach

  • 1 1/2 lbs. ground chicken
  • 3/4 c. crumbled feta cheese
  • 3/4 c. fresh baby spinach
  • 1/4 c. Italian bread crumbs
  • 1 egg
  • 1 tsp. extra virgin olive oil
  • 2-3 dashes Worcestershire sauce
  • Black pepper to taste
  • 1 tsp. Cajun seasoning
  • 4 brioche buns
  1. In a large mixing bowl, combine ground chicken, feta cheese, spinach, bread crumbs, egg, oil, Worcestershire sauce, black pepper, and Cajun seasoning and blend well.
  2. Form mixture into four burger patties.
  3. Grill burgers or bake in the oven until done to desired likeness making sure juices run clear.
  4. Serve on brioche buns with desired condiments along with lettuce, tomato, pickles, and red onion.

From the Kitchen of Victor J. Suane, Jr.,
Environmental and Litigation Partner, Baton Rouge

Mascari’s Italian Green Bean Casserole

  • 4 pods garlic, chopped finely
  • 3 cans French-style green beans, drained (save juice)
  • 2 c. Italian bread crumbs
  • 1 c. Parmesan cheese, grated
  • Salt, pepper, and oregano to taste
  • 1/2 c. olive oil
  1. Mix all of the ingredients (except saved juice) in a casserole dish
  2. If dry consistency, add a bit of the juice to moisten – not too much
  3. Bake at 350º for 30 minutes and enjoy

From the Kitchen of Pam R. Mascari,
Litigation Partner, Baton Rouge

Olive Cheese Bread

  • French bread
  •  1/2 c. butter or margarine
  • 1/4 c. mayonnaise
  • 2 c. (8 oz.) mozzarella cheese, shredded
  • 1/2 c. chopped black olives
  • 1 tsp. garlic powder
  • Green onions or onion powder to taste
  1. Cut French bread
  2. Combine butter and mayonnaise
  3. Stir in remaining ingredients including green onions or onion powder
  4. Spread mixture on bread
  5. Bake at 350° for 10-15 minutes or until cheese melts. Pour a glass of wine and enjoy!

From the Kitchen of Erin K. Kilgore,
Labor and Employment Partner, Baton Rouge

Nana’s Famous Stuffed Bell Peppers

Serving Size: 10 servings
Cooking Time: 1-2 Hours


  • 2 1/2 – 3 lbs. mix ground chuck and ground beef
  • 11 bell peppers, de-seeded and cut in half
  • 2 large onions, finely chopped
  • 2-3 celery stalks, finely chopped
  • Green onions, finely chopped
  • Parsley, finely chopped
  • 2 c. soft bread crumbs soaked in milk
  • Tony Chachere’s to taste
  • Red pepper to taste
  • Salt and black pepper to taste
  • 1 Tbsp. garlic
  • 1-2 Tbsp. oil
  1. In a large black iron pot, brown meat.
  2. Add vegetables and cook down until wilted in with the meat.
  3. Add bread crumbs and stir all together.
  4. Add green onions and parsley.
  5. At the same time, begin boiling a large pot of water for the bell pepper halves. Cook until you can easily pierce with a fork. Immediately take out and set aside.
  6. Stuff the peppers and place on a baking sheet. You may freeze or bake at this point.
  7. If you bake, sprinkle the tops with breadcrumbs and bake at 350° until warm.

From the Kitchen of Russel O. Primeaux,
IP Partner, Baton Rouge

Lemon Squares

Serving Size: 6-8
Cooking Time: 1 Hour


Crust Ingredients:
  • 1/2 c. powdered sugar
  • 2 c. all-purpose flour
  • 1 c. butter, softened
  • Pinch of salt
Crust Directions:
  1. Mix all ingredients well.
  2. Pat out in a greased and floured 9″ x 13″ pan.
  3. Bake for 20 minutes at 350°.
Topping Ingredients:
  • 4 eggs
  • 2 c. granulated sugar
  • 6-8 Tbsp. lemon juice
  • Rind of 1 lemon
  • Powdered sugar
Topping Directions:
  1. Beat eggs slightly.
  2. Beat in sugar, lemon juice and rind.
  3. Pour on top of the crust as soon as it comes out of the oven.
  4. Cook for 25 minutes more at 325°.
  5. Cool completely and cover with powdered sugar before cutting into squares.

From the Kitchen of Chauvin Kean,
Admiralty, Maritime and Business Associate, New Orleans

Red & Green Leaf Salad with Balsamic Vinaigrette

Serving Size: 4-6
Cooking Time: 30 Minutes


Salad Ingredients:
  • 1 head of red leaf lettuce, chopped
  • 1 head of green leaf lettuce, chopped
  • 4-5 Roma tomatoes, chopped
  • 1 purple onion, chopped
  • 1 small can sliced black olives
  • 1 pkg. crumbled feta cheese
Vinaigrette Ingredients:
  • 1/2 c. extra virgin olive oil
  • 1/2 c. balsamic vinegar
  • 2 tsp. Italian herbs
  • Dash of garlic salt
  • Dash of pepper
  • 3 Tbsp. sugar or 3 packets of Equal (depending on taste)
  1. Combine greens, tomatoes, onion olives, and feta in a large bowl.
  2. Stir together ingredients for vinaigrette.
  3. Toss with greens right before serving.

From the Kitchen of Kevin C. Curry,
Estate Planning, Probate and Taxation Partner, Baton Rouge

Uncle Frank’s Red Gravy (Bolognese)

Serving Size: 8-10 Servings
Cooking Time: 1 Hour 30 Minutes

  • 1 – 6 oz. can good quality tomato paste
  • 3 – 8 oz. cans of good quality tomato sauce
  • 1 – 28 oz. large can good quality crushed tomatoes
  • 1-2 onions, finely chopped
  • 6 garlic cloves, minced
  • 1-2 lbs. ground sirloin, browned and drained (or mix of sirloin and veal)
  • 6-8 fresh basil leaves, chopped
  • 1/2 c. sugar
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2-3 c. water
  1. Sauté onions with 1/2 of the garlic.
  2. Add tomato paste and cook down for 10-15 minutes on low heat, stirring frequently.
  3. Add tomato sauce, crushed tomatoes, browned meat, fresh basil, and remainder of garlic.
  4. Add salt and pepper to taste.
  5. Add 1/4 c. sugar to begin and add remainder of sugar as the gravy cooks down.
  6. Add water to thin the gravy as it cooks.
  7. Cook for one hour on low to medium heat.
  8. Serve family-style with good quality rigatoni or other pasta, cooked al dente.
  9. Garnish with freshly grated Pecorino Romano or Parmigiano-Reggiano.

From the Kitchen of Kyle P. Polozola,
Oil and Gas and Business and Corporate Partner, Lafayette