Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the…
Creole Stuffed Turkey Wings
The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana. Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways. Stuffed Turkey Wings…
BBQ Louisiana Shrimp and Roasted Corn Grits
With Cajun spice and a buttery taste, this BBQ Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits. I’ve been dreaming of shrimp and grits. Not sure why. It’s not…
Grilled Chicken Pasta Salad
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…
Fire-Roasted Red Pepper Pimento Cheese
In the Deep South, pimento cheese is the mortar that holds society together. Whether sandwiched between two slices of white bread or elegantly stuffed in a stalk of celery, no Southerner worth his salt would be without a basic pimento cheese recipe. And my recipe for Red Pepper Pimento Cheese ups the ante with Creole…
Louisiana Shrimp Roll
When Louisiana summer heats up, Louisiana food cools down. Seldom does gumbo appear on the home dinner table when temps approach 100ºF and the clamor to escape the stifling heat includes the menu. Ice-cold watermelon, sweet-churned ice cream, syrupy sno balls and pitchers of freshly squeezed lemonade are just a few of the warm-weather tricks…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
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…
Gumbo Z’herbes
The heady aroma of fresh greens (collards, spinach, chard, and kale, to name a few) simmering on a stovetop is heavenly. And with just one bowl of this roux-infused Gumbo Z’herbes, you’re praying for a second helping. As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes…
- « Previous Page
- 1
- …
- 4
- 5
- 6
- 7
- 8
- Next Page »