Benwood's Surely Southern

02/18/2026

Tips and Tales with
Chef Hunter Lee

Lent or Crawfish Season

As most of you know it’s CRAWFISH SEASON, most southerner’s favorite season. When you think crawfish surely you think of corn, potatoes, maybe mushrooms, garlic, and lemons. I think of the drinks I’ll be having with them if you know what I mean…all jokes aside, I think of family and friends coming together peeling crawfish, laughing, and having a good time.

If you are Catholic or one of the religions that doesn’t eat meat on Fridays during Lent! What a coincidence that crawfish season is in full swing during the 40 days of lent! Growing up many Fridays during lent meant a crawfish boil.

My parents would invite all our family and friends over and we would have a boil.

When I was much younger, I would always jump at the first batch of crawfish that was ready! This was known as the kids’ crawfish, and I never understood why. Well as many of you probably know the first batch of crawfish is usually the least spicy. As the night would go on the crawfish would soak up all the spices and flavor and get hotter and hotter and then the adults would eat. Now, I only like the crawfish that stays with you after you eat it. Eyes watering, nose running spicy crawfish!

Now, I could eat crawfish every day, but there is a lot of other great Louisiana food that is perfect for those meatless Fridays. Fried catfish is a popular Lent-in meal, but another favorite of mine is the crawfish pie, just like a meat pie but with crawfish inside. Shrimp, crab, oysters there are so many great kinds of seafood to explore, and Lent gives you the opportunity to play with recipes and wow your family and friends with your culinary creativity.

Until next week I’m Chef Hunter Lee, let me know what you’re giving up for Lent!

Remember, “treat your kitchen, treat yourself”

Benwood’s, uniquely southern, surely the best!

02/18/2026

02/18/2026

Tips and Tales with
Chef Hunter Lee

Falling into Spring!!!!
Let’s get shakin’

Well, we have now laid Mardi Gras and Carnival Season 2026to rest. A lot of us are gearing up for lent! With Easter and Spring right here around the corner.

Gardens are being tilled, diets are being altered to remove/work off some of that winter weight and everyone’s ready for Spring and Summer.

My favorite time of year is the southern Spring (my allergies would disagree) but I live for the blooms, fresh planting, everything turning green again, and amazing vegetables and fruits beginning to sprout. No matter if you grow them yourselves or buy from friends, a roadside stand, or the market. There’s nothing like fresh vegetables.

Over the next month on Tips and Tales, we will be working on lighter dishes, and dishes that work perfectly for some of these fresh goodies from the ground. We will also be doing something a little different…

Each week I will be asking you guys for your input. That’s right email us and tell me what you would like to see, maybe a recipe, a trick or tip in the kitchen, or maybe just a general food question. I would love to hear from you. I will answer as many as I can and, help you, or post the recipe or idea you are looking for. Please put your name and where you live in the email along with your question.

*** I will not use your last name in any of the columns so no worries.

I look forward to your questions, suggestions, and stories. Let’s have a great time and get to know each other a little better.

What I do is a passion, a love of food, and a desire to make people happy by sharing, teaching, and learning with you all. You can reach me at
[email protected]
Until next week, I’m Chef Hunter Lee and I look forward to rolling right into this magical time of spring in the south with all of you.

Remember, “treat your kitchen, treat yourself”

Benwood’s, uniquely southern, surely the best!

02/18/2026

Happy Lundi Gras with "It's Good to Be King" a George Rodrigue self-portrait from 1993 (acrylic on canvas, 30 x 24 inches, private collection).

02/18/2026

02/18/2026

Creamy Shrimp Scampi Pasta Bake

Ingredients:
• 1 pound shrimp, peeled and deveined
• 8 ounces pasta (such as penne or linguine)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:
1. Preheat the oven to 375°F (190°C). 2. Cook pasta according to package instructions until al dente; drain and set aside. 3. In a large skillet, heat olive oil over medium heat and add minced garlic. Sauté for 1-2 minutes until fragrant. 4. Add shrimp and cook until pink and opaque, about 3-4 minutes. 5. Reduce heat and stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper, mixing well. 6. Combine the cooked pasta with the shrimp mixture and mix until well incorporated. 7. Transfer the pasta mixture into a greased baking dish. 8. Top with mozzarella cheese and extra Parmesan if desired. 9. Bake for 20-25 minutes, or until the top is golden and bubbly. 10. Garnish with fresh parsley before serving.