Rox and I stay incredibly busy most all week long, and now and then we enjoy just kicking our feet up and relaxing with a bottle of wine and a no-fuss dinner. It is those kinds of evenings that I stumble upon dishes and recipes like this simple Grilled Chicken Pasta Salad that otherwise would…
Creole Jerk Chicken
My first experience with authentic Creole jerk chicken was in Jamaica on my honeymoon some years ago. The taste still lingers on, and I’ve had nothing like it since. That is, until I traveled to the Turks and Caicos islands. Staying in a house on the beach in Providenciales, we had the best of both…
Perfect Herb-Roasted Chicken
Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking. Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that roasting a…
Meatball Fricassée – A Classic Roux-Based Recipe
This old-school Cajun recipe for Meatball Fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a prime example of Acadiana roots cooking. And with a jar of our own Rox’s Roux at the ready, this is…
Pork Chops and Andouille in Roux Gravy
If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms. At…
Rack of Lamb with Blackberry Wine Sauce
Lamb chops seasoned to perfection with a crusty exterior and cooked to a rosy pink are just about as good as it gets. And with a ready supply of lamb racks at my local meat counters and supermarkets, this Rack of Lamb with Blackberry Wine Sauce is a recipe that can be served on my…
Stovetop Paella
Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination. This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production…
Country-Style Ribs With Bourbon BBQ Sauce
These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for one last summer holiday backyard bash. This dish — Country-Style Ribs with Bourbon…
Cajun Meatballs and Peppers
I love this dish for the tantalizing flavors that surprise you at every bite. Dark, beefy gravy encases tender meatballs accented with the punch of sweet peppers in this delectable Cajun recipe. When sweet bell peppers begin flooding the market, I load up. Red, green, yellow, orange, I love how they paint my culinary world…
Pork Chops with Apple Onion Gravy
Pork and apples are a combination that I can’t resist. The sugary burst of juices from the fruit brings out the sweetness of the pork, and when rounded out with the bite of onions and a hit of tart mustard, this dish is a flavor explosion. An essential for this dish is to source thick,…
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