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…
Creole Shrimp Dip – A Holiday Tradition
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For…
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…
Scuppernong-Glazed Bourbon Beef Ribs with Tasso Potato Gratin
I am a meticulous planner by nature as well as by profession. That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it. It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life. Except for…
Rum-Soaked Coconut Bread Pudding
Recipe inspiration can come from just about anywhere at any time. A long, lazy Saturday with family and friends by the pool sipping frozen pina coladas and chowing on cheeseburgers doesn’t always spark an idea. But, a stack of leftover hamburger buns, an unopened can of pina colada mix and a half spent bottle of…
Chicken Braised in Tarragon Cream
French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at…
Watermelon Bread
Watermelon stands lining the side of the rural parish roads are an especially Southern thing. Truckloads begin arriving as the temperature soars, and there is no better way to cool down than a slice of ice-cold watermelon on the back porch steps. Or maybe there is: Watermelon Bread – hot out of the oven. I’ve…
Blood Orange Salad
Blood orange. I just like the sound of it. A citrus so ripe, rich and juicy it bleeds flavor. It drips intense, acidic plasma that drains the life out of the fruit. Ok, so I’m dramatizing a bit. But, just a bit. These are orgasmic oranges with a bright and biting taste that begs for…
Chicken-Stuffed Bell Peppers with Maque Choux Sauce
When I saw the bin of ripe green bell peppers at my local farmer’s market, I immediately thought of stuffing them. In Cajun country, stuffing sweet peppers with ground anything is a basic Cajun recipe that every home cook knows by heart. Usually it’s a mixture of beef and pork sausage with just the right…
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