At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…
Stuffed Collard Rolls with Red Gravy
Just in time for New Year’s Day, these Stuffed Collard Rolls combine all the flavors of the South into one tight little package. Ground pork sautéed down in smoky bacon grease spiked with Cajun spice, infused with rice and black-eyed peas, and all rolled up in a flavorful collard green leaf. Sauced with tomato gravy…
The Italian Side of Cajun
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary statement and packs a wallop of flavor. I’ve…
Crawfish Hand Pies
I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies…
Pumpkin Bread
The fragrance of the changing season wafts from the hot oven; toasted walnuts and the scent of pumpkin hang in the air. And when you slather butter on a slice of this hot Pumpkin Bread and take the first of many bites—autumn has arrived. This four-ingredient bread is as convenient as it sounds. But don’t…
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 defines old-school Italian cooking for me….
Les Oreilles De Cochon – Pig’s Ear Pastry
I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define…
Sugarcane-Glazed Spareribs
“Low and slow, son,” that’s what my daddy always told me was the key to cooking ribs. He’d fire up the pit on a Saturday morning and by the time the afternoon sun was setting, we’d be in pig heaven. Growing up in small town Louisiana, pork ribs–especially spareribs (my father’s favorite)–was the only barbecue…
Beef and Mushroom Pot Pie
Cooking meat in a rich red wine sauce is classic French and is equally common in French Louisiana. Cajun hunting camp cooks love to braise tough cuts of wild game and infuse the pot with wine and stock. The technique works with any number of meats and around Acadiana, beef is a natural. Boeuf bourguignon,…
Potato and Brussels Soup
Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
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