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 flavorful. And the thickness of the chops…
Pure Vegetable Soup
Ok, I’ll admit it: I grew up eating vegetable soup out of a can and at the time, I liked it. You know the kind I’m talking about—the alphabet noodle kind. I’m not proud of it and as I grew into adulthood, I came to realize how disgusting the tin can taste of that mushy…
Crab Étouffée
Étouffée, like gumbo, is one of the defining dishes of Cajun and Creole cuisine. It is steeped in tradition and held in reverence for its depth of decadent deliciousness. But just like gumbo, there are numerous interpretations of étouffée that sometimes confound and confuse aficionados of this multi-faceted genre of cooking. Truth is, if the…
Pecan-Smoked Lamb Shanks with Sweet Potato Risotto
At the first sign of cold weather, most men instinctively crave large slabs of meat. Not sure why. Maybe the caveman in all of us, or the need to store up protein for a long winter hibernation. Or maybe I’m just overthinking this. Yes, come to think about it, I crave it year round. Lamb…
Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo
Smoked sausage is a familiar food item throughout Acadiana, and not a festival goes on without a booth serving up a smoked sausage po’boy. This Cajun recipe doesn’t get any simpler and don’t look for me to complicate it…much. First, the basics: My bread is classic–a soft po’boy bun from Evangeline Maid Bread in Lafayette….
Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess
More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed…
Poached Eggs over Fried Green Tomatoes with Crabmeat Hollandaise and Gouda Grits
Weekend brunch is always a special treat for me, and the Eggs Atchafalaya I was presented at Grand Coteau Bistro was the ultimate attraction. Perfectly poached eggs oozing liquid sunshine all over two crispy cornmeal-battered fried green tomatoes was topped off with a glorious crabmeat-infused hollandaise, and all served up with a bowl of creamy…
I Found My Thrill: Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie recipe could be so easy? My…
Strawberry Shortcake Jars
In the South, strawberry shortcake and the 4th of July just go hand-in-hand. There’s no better way to top off a backyard holiday barbecue than with fresh seasonal fruit topped with whipped cream. These Strawberry Shortcake Jars are the simplest recipe that delivers crowd-pleasing results every time. So, how can we improve upon perfection? I grew…
Creole Snapper En Papillote
What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 12
- Next Page »