Blueberry Basil Pastry
Fresh blueberries rock my world. And when jammin’ with sweet basil and stuffed inside a crispy pastry, I just can’t get enough. I can assure you this Blueberry Basil Pastry will rock your world, too. You might call these turnovers, tarts, or even a hot pocket, but by any name, they are the perfect breakfast…
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 dinner table all … [Read More...]
Heirloom Tomato Sandwich on Sourdough with Garlic Aioli
With the crisp snap of the first bite of grilled sourdough, I can taste the dual combination of smooth goat cheese, and creamy garlic aioli as the intense juice of the heirloom tomato flows over my tongue. My taste receptors are in overdrive as the flavors meld together into my Heirloom Tomato … [Read More...]
Two-Step Boiled Louisiana Crawfish
Just think of it: With my recipe for Two-Step Boiled Louisiana Crawfish, it's whole crawfish boiled to perfection and then drenched in a spicy cauldron of Asian flavors. Ginger, orange, garlic, peppers and lemon with a velvety cloak of rich butter sizzling in a wok filled with three pounds of boiled … [Read More...]
Shrimp Risotto
Creamy risotto perfumed with fresh herbs, slow-simmered in wine, elevated with briny Gulf shrimp from the waters off the coast of Louisiana, and finished with Louisiana pecan oil is delicious perfection in my food world. And when you learn my simple technique for Shrimp Risotto, your risotto world … [Read More...]
Wild Catfish Fillets in Satsuma-Lemon Meunière Sauce
Taming the wild catfish is at the center of this recipe for Catfish Fillets in Satsuma-Lemon Meunière Sauce featuring a glaze of citrus butter with floral notes of white wine and rosemary along with the contrast of toasted Louisiana pecans—a classic combination. I love the challenge of taking … [Read More...]
Braised Collards in Hock Stock
When it comes to Southern cooking, collard greens are the soul of the South, and in this recipe for Braised Collards in Hock Stock, I’m getting back to my roots. And with my step-by-step video I've included in this story, you can easily get back to your roots as well. There's history … [Read More...]
Memories on the Half Shell
My daddy was an oyster man. Oh, I don’t mean a fisherman who plies his trade harvesting sack after sack of fresh oysters from Louisiana's Gulf waters, but rather, my dad was obsessed with eating them. Baked oysters, fried oysters, oyster stew, and oyster po’boys were all part of my dad’s oyster … [Read More...]
Shrimp and Egg Stew
With its rich shrimp flavor and hard-boiled eggs soaking up all the dark juices, this is a Cajun post-Mardi Gras tradition—a Lenten dish called Shrimp and Egg Stew. Adeline Landry Gary Fontenot is my mother-in-law's nanny (godmother). She grew up in Estherwood, Louisiana and moved to … [Read More...]
Chicken Marsala
A boneless breast of chicken pounded a la scallopini, seasoned, breaded, and pan-fried in olive oil and butter is a thing of beauty. But when ignited with a splash of intense Marsala wine and infused with garlic and mushrooms, these ingredients come together in a masterful Chicken Marsala that … [Read More...]
Short Ribs with Coffee Gravy
Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances … [Read More...]
Pork Curry
Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with … [Read More...]
Shrimp and Artichoke Sauté
Take briny Gulf shrimp from the coast of Louisiana, dredge them in seasoned flour, and sauté them ever so gently in butter. Got your attention? That's the introduction to my Shrimp and Artichoke Sauté, an easy one-skillet dish that is sure to become one of your favorite Cajun recipes. Add … [Read More...]
Braised Lamb with Sriracha Honey Glaze
With just a tug of your fork, chunks of honey-glazed and wine-braised lamb pull from the bone and descend into a heavenly sauce that will make you rethink everything you thought you knew about this dish. Until recently, I’d never heard of lamb neck. I’ve cooked turkey necks, pork neckbones, … [Read More...]
Red Bean, Mustard Green, and Green Onion Sausage Soup
Beans and greens mean winter to me. And this hearty soup filled with creamy red beans, bitter mustard greens, and acidic tomatoes can only be elevated with Cajun green onion pork sausage. I love the depth of flavor and spice in this Red Bean, Mustard Green, and Green Onion Sausage Soup. And I love … [Read More...]
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 … [Read More...]