Romano Chicken Breasts with Tasso Cream
The thick and creamy sauce infused with the spice of Cajun pork tasso hits you with a wallop of smoky flavor as you taste the first bite of my crispy Romano Chicken Breasts with Tasso Cream. Another bite, please! If you’re not from around these parts or at least traveled to Cajun country, you’re probably…
Farmers Market Salad with Blood Orange Vinaigrette
My Farmers Market Salad is all about building complex flavors with all-natural, freshly harvested, raw ingredients straight from local growers. When dressed with the bright flavors of sweet citrus in my Blood Orange Vinaigrette, this summer salad is a delicious combination. Summertime is in … [Read More...]
Peppered Pork Chops with Pineapple Jasmine Rice
The slow-simmered pork in my Peppered Pork Chops gently bubbles in a black-iron cauldron of Caribbean ingredients with aromatics, herbs, and spices delivering wave after wave of flavor. And when served over my citrusy Pineapple Jasmine Rice, you’ll be booking a flight to the islands. It was … [Read More...]
Tomato Cheese Tart
One bite of the flaky piecrust infused with herbs and cheeses and topped deliciously with ripe heirloom tomatoes will send your taste buds to that delicious culinary hiding place in your brain. You know where I mean, and you know that you don’t visit that place as often as you like, or need, or … [Read More...]
Acadiana BBQ Shrimp
In my Acadiana BBQ Shrimp recipe, the jumbo Gulf shrimp are bathed in a buttery mix of herbs and spices that soak into every crevice of the crustacean. The heads are mandatory as they do the work of sucking up the peppery flavors of the butter sauce and mixing with their natural head fat into some … [Read More...]
Macadamia Nut Ice Cream Sandwich
The rich sweetened cream spiked with the saltiness of roasted macadamia nuts is a study in contrasts, and when combined between two cookies, my Macadamia Nut Ice Cream Sandwich is a study in the art of sandwich making—ice cream-style. Back when I was a kid, every neighborhood had its corner … [Read More...]
Summer Squash Soup
Slow simmered and puréed into a smooth, bisque-like creaminess, my Summer Squash Soup explodes with the fresh flavors of the season. Spiced with a light hand, I love how the vegetables shine brightly with just a hint of mint and the gentle bite of sweet onion. While I confess to eating … [Read More...]
Baby Back Ribs and my 7 Rules of Barbecue
“Hey George, what’s the secret to great barbecue?” I get that all the time. Quite frankly, it would be easier to answer, “What’s the secret to life?” At least, with that query, I could dodge the answer with some philosophical razzle-dazzle. But barbecue is an exact science and no place for … [Read More...]
Cucumber Martini with Elderflower Liqueur
This Cucumber Martini with Elderflower Liqueur cocktail just appeals to me with a farm-to-table freshness that balances elegance with rustic appeal. With pureed cucumber coupled with cucumber-infused vodka splashed with elderflower liqueur and freshly squeezed lime, what’s not to like? Floating a … [Read More...]
Sweet Tea Brined Chicken
Just think about it: Sweet Tea Brined Chicken with fresh citrus, herbs, and aromatics spiced with the peppery flavors of Louisiana is roast chicken in a deliciously simple recipe. I love the flavors of the South and brining chicken with a rich infusion of strong sweet tea flavored with lemon … [Read More...]
Salmon and Shrimp Salad with Grapefruit Vinaigrette
For a born and fed bayou boy like me, eating light in the summer makes up for the countless pounds of boiled crawfish I consumed this spring. And it gives me pause for the endless bowls of gumbo to come this fall. That's why today's fresh Salmon and Shrimp Salad featuring poached salmon and … [Read More...]
Crawfish Omelette
Cracking a trio of farm-fresh eggs is just the start of making this Crawfish Omelette—a one-pan wonder served open-face. Layer in the onions, garlic, peppers, thyme, and parsley, and you’re waking up your taste buds; lay on the sweet crawfish tails, and you’ve redefined the art of the … [Read More...]
The Tastiest (and easiest) Backyard Beans
One scoop of these beans begs for another. With the first bite of my Backyard Beans with tender chunks of Richard’s Pickled Pork, flavors burst and mix with red beans sweetened with the familiar taste of Louisiana sugarcane molasses. All cooked down into a thickly glazed finish, this meaty bean … [Read More...]
Frostop and The Lot-O-Burger
Fresh hand-pressed beef griddled on the flat-top is dressed to impress on a sesame seed bun; it’s my all-time favorite fast-food burger—the Lot-O-Burger, my teenage years between two slices of bread. High school reunions come at you fast. They come in 10s and 20s and 30s as capsuled packets … [Read More...]
Making Cherry Bounce
Deep, dark, and volatile is the most expressive way to describe this explosive elixir. It’s Cherry Bounce--a tasty combination that plays on two of my favorite themes: Kentucky bourbon and ripe cherries. Just one sip of the smoky roundness of bourbon kissed with the sweet juice of dark cherries and … [Read More...]
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 … [Read More...]