For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making…
Cajun Pork Jambalaya
A black pot of Cajun Pork Jambalaya is a defining Cajun recipe that speaks the language of Louisiana. But as is the case with many Louisiana dishes, there are two distinctly different styles of jambalaya in Louisiana–Creole and Cajun. Perhaps, it is this Cajun recipe that most defines the two culinary cultures. The point is that…
Les Oreilles De Cochon – Pig’s Ear Pastry
I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define…
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. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…
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