The Dark Secret to the Ultimate Chocolate Brownie

Tabasco Chocolate Brownies

Thanksgiving approaches and you’re probably thinking about your menu or what you can bring to the dessert table if you are a gracious guest.  Pies of pumpkin and pecan are perfectly predictable.  But, if you want to add a slice of spice to the sweets then consider this sensory sensation — Tabasco Chocolate Brownies.  Yep,… 

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Stuffed Goo-Gootz

Stuffed Goo-Gootz

At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. For most of us, cucuzza is pronounced … [Read More...]

Fried Frog Legs

Buttermilk Fried Frog Legs with Mustard Cream over Green Onion Corncakes

Bullfrogs are a down-home delicacy in South Louisiana much as they are in the finest French restaurants along the Champs-Elysées. The only difference is here in South Louisiana, our frogs are wild and our recipes even wilder. Now, you can have your Parisian rendition of ‘’Cuisses de Grenouille’’ … [Read More...]

Scuppernong-glazed Beef Ribs

Scuppernong Inspiration

I am a meticulous planner by nature as well as by profession.  That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it.  It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life.  Empty day planners … [Read More...]

Taters 'n Onions with Red-Eye Gravy

Reverend Jesse and the Last Supper

Reverend Jesse Waldrop is my wife’s father and just plain Papaw to us.  He’s a transplanted Tennessee hillbilly preacher who found his way down to bayou country.  For over forty years, the Reverend has walked the back roads of Acadiana spreading the gospel and selling the Good Book door-to-door.  … [Read More...]

Blackened and Smothered Ribeye Steak

Black Magic

Long before the heralded Chef Paul Prudhomme blackened his redfish, old time Cajun cooks had already embraced the black arts – cooking arts, that is.  Searing on hot iron until an ash-laden crust forms is a fundamental foundation of rustic, farmhouse Cajun cooking.  If black bits don’t appear in a … [Read More...]