Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on…
Portobello and Arugula Salad with Fried Okra Croutons
Listen up: Vegetables take center stage in this Portobello and Arugula Salad with Fried Okra Croutons. Soaked with intense flavor, pan-sautéed to perfection, and combined with fresh herbs, heirloom tomatoes, and a drizzle of pecan oil vinaigrette, these mushrooms are elevated to the center-of-the-plate star attraction. What could be better? Crown the platter with crispy…
Griddled Corn Panini
With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination. If you follow Acadiana Table, you clearly understand how…
Apricot Pistachio Cobbler
Fresh apricots rock. At their vine-ripened peak, juices flow and the fleshy interior of these little orbs welcome you with just one bite full of flavor. Baked in a honey-kissed recipe with the crunch of pistachios, this Apricot Pistachio Cobbler is one easy summer dessert to cobble together. For me, cobbler is the official dessert of…
Stuffed Bell Popper
My Stuffed Bell Popper is the bomb. Green bell peppers stuffed to the shoulders with ground meat, spicy pepper jack cheese, and creamy mashed potatoes are good enough on their own, but drape it in smoky bacon glazed with red pepper jelly, and it is otherworldly. This stuffed bell pepper is a take on the…
Vermilion Bay Crabmeat Salad
Lumps of flaky white crabmeat picked from the shell of blue crabs fished from the waters of Vermilion Bay just down the road from my home in Lafayette is as fresh as it gets. And when treated delicately with fresh aromatics, creamy avocado, crisp apple, and a smooth cloak of mayo, this light summertime crabmeat…
Cajun Country-Style Ribs
Three years ago I came up with a formula for a spice rub that I affectionately call Sweet Heat. I’ve used it here on the blog, and the recipe is in my new cookbook. So, I’ve started experimenting with different applications for the spice that have resulted in dramatic results. This dish — Cajun Country-Style…
Lemon/Rosemary Rum Cooler
While a big pitcher of homemade lemonade brings genteel Southern credibility to any backyard gathering, I profess that adding a splash (or two) of rum to the tall glass can only lengthen the slow drawl of the conversation. And clipping fresh sprigs of rosemary to add to the mix brings fragrance to the nose while…
Flounder Topped with Crabmeat Dressing and a Saffron Velouté
Of all the coastal Louisiana fish species, flounder is at the top of my list. I recall lazy summer afternoons fishing with friends at my camp near Slidell, Louisiana. We’d troll the mud flats and jetties along the banks of the East Pearl River as it empties into Lake Borgne. We’d fish for hours, share…
Radish and Goat Cheese Tartine
So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to differ. This Radish and Goat…
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