The first bite of my Bacon-Wrapped Chicken Thigh is sweet and peppery, smoky and meaty, but then you get to the cheesy spinach and artichoke hiding within. This one fires up all the taste buds. Chicken thighs for dinner? Boring! But how about amping up the flavor a notch or two? Just think of it: If…
Curried Meatballs Skillet
Hot and spicy, smooth, and saucy, one bite of this Curried Meatballs Skillet will bring your guests back for more. Meatballs meet Asian spice in this Curried Meatballs Skillet, my addictive party food recipe. Curry is one of those ingredients that have a wide following; I don’t know anyone who doesn’t love it. And in…
Ribeye Steak and Blistered Shishitos with Brown Butter
When sliced thick and pink in the center, a well-marbled ribeye steak delivers a depth of meaty flavor that can only be improved with just a dab of nutty brown butter. And when paired with grilled shishitos–a chili pepper that balances spiciness with subtlety–along with a sprinkle of flake sea salt, my Ribeye Steak and Blistered…
Boudin King Cake
Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many…
Okra and Tomatoes with Stewed Chicken and Sausage
Here’s the thing–okra is a vegetable of extremes. For the most part, folks tend to categorize okra as a “love it or hate it” relationship. It’s hard to be indifferent about okra. True Southerners, and especially good Cajun cooks, identify strongly with okra. But, even within okra circles there are those that love it in…
Stuffed Collard Rolls with Red Gravy
Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy…
A Christmas Tradition: Crown Roast of Pork
Christmas dinner menu planning is underway, and on my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and…
Cane-Brined Roast Turkey
I love turkey. It is dependable, versatile, affordable, and delicious cooked in so many great Cajun and Creole interpretations. But for many cooks, a turkey sandwich is about as close as they get to the bird all year long. And anxiety sets in as the calendar rolls around to September, October, November, and finally the…
Cajun Cracklins
I admit it. Cajun cracklins are addictive, I am a recovering cracklin’ addict and am now in a 12-step program on the way to enlightenment. Okay, so I am embellishing a bit. But, just a bit. Hear my story. I was first grabbed by the demon porcine pleasure at a later stage of life when…
Beer-Braised Stuffed Brisket
When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed Brisket–a fork tender…
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