Recipes with Deron Patrick Scarabin

Deron Patrick Scarabin covers the elaborate 2025 Mother’s Day meal prepared for our mom, his wife Pam, and family, with help from his daughter, Madi. The discussion details the multi-course menu, cooking techniques, and logistics, highlighting Deron’s passion for cooking as a hobby.

Sautéed Shrimp with Garlic Cream Sauce: Fresh Louisiana Gulf shrimp sautéed in butter, served with a creamy sauce made from shallots, garlic, white wine reduction, heavy cream, and thickened with dry roux. Inspired by a restaurant sauce, tweaked after testing.

Fried Cabbage Patties with Blue Crab Topping: Cabbage boiled, mixed with grated carrots, shallots, garlic, tomato pesto, breadcrumbs, egg, and flour, formed into patties, frozen, and pan-fried. Topped with a lump blue crab mixture with bell peppers, tomato pesto, and parsley.

Asparagus: Parboiled, ice-bathed for vibrant color, tossed with olive oil, minced garlic, salt, and pepper, then broiled briefly.

Boudin Rice: Smoked boudin (Cajun sausage and rice) sautéed, mixed with rice browned in butter and cooked in chicken stock, inspired by a local restaurant.

Sweet Potato Mash: Cubed sweet potatoes roasted, deep-fried, mixed with bacon, shallots, corn, and cousin Craig and Desi's Vermont maple syrup, adapted from a creamed recipe.

Filet Mignon with Lobster Tail and Blueberry Red Wine Glaze: Small filets pan-seared in clarified butter, finished in the oven, topped with butter-sautéed lobster tail. Glaze made from shallots, reduced Cabernet Sauvignon, mashed blueberries, beef stock, butter, and cornstarch slurry, prepared a week prior.

Melting Lava Cake: Chocolate (60% bittersweet) and butter melted, mixed with eggs, sugar, orange zest, and flour, baked at 500°F for a short time to keep the center gooey. Served with ice cream and orange zest garnish, prepared the day before in large ramekins, affecting presentation but not taste.

Preparation: Deron planned for weeks, prepping components (patties, glaze, dessert) days or a week in advance. Mise en place (pre-chopping ingredients) was critical for efficiency.

Logistics: With Madi’s help, Deron managed a restaurant-style service, serving appetizers sequentially and keeping dishes warm in a low oven. One pan was reused and washed six times.

Tips:

Use fresh, quality ingredients (e.g., Gulf shrimp, lump crab).

Shallots preferred over onions for faster caramelization; clarified butter for high-heat cooking without burning.

Ice bath for vegetables to stop cooking and retain color; reduce wine by half for sauces.

Precise baking measurements for desserts, unlike stovetop flexibility.

Personal Touch: Deron adapted recipes (e.g., cubed vs. creamed sweet potatoes, maple syrup addition), emphasizing creativity and family preferences (e.g., no cheese for Pam).

Challenges: Large ramekins caused lava cake to collapse; crab egg rolls lacked texture in past attempts.

Future Plans: Deron plans a less elaborate menu with chicken avocado egg rolls, Eggplant Pontchartrain, and Bananas Foster (a New Orleans dessert with butter, brown sugar, bananas, and optional flambé).

Sentiment: Deron and Madi had a blast cooking together, treating the meal as a fun, rewarding project. The family enjoyed the food, with honest feedback encouraged to refine future dishes. Deron sees cooking as a joyful hobby, akin to a “double dip” of pleasing others and himself.