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 full swing, and around the Graham house, we tend to eat…
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 twenty-six years ago (August 8th, 1992) that Roxanne…
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 crave….
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…
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 grocery. You know the kind…
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 lighter in the heat…
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 side-stepping the answer. So,…
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 garnish of three thinly sliced cucumbers just seals the deal. I love watching…
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 just makes sense. I’ve done…
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