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George Graham's Stories of Cajun Creole Cooking

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How To Build a Charcuterie Board For Your Holiday Party

December 19, 2022 by George Graham 6 Comments

How To Build a Charcuterie Board For Your Holiday Party

So, what do you do when you don’t know what to cook? Don’t cook. Yes, I said it: This is a post on my food blog that’s advocating not to cook. No recipe, no pots and pans, no hot stovetop, and no fuss. This Charcuterie Board will change the way you think about entertaining with… 

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Filed Under: Appetizer, Bread, Meat, Salad Tagged With: charcuterie board, cheese board

Fire-Roasted Red Pepper Pimento Cheese

August 1, 2022 by George Graham 9 Comments

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… 

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Filed Under: Appetizer, Sandwich, Vegetables Tagged With: cajun cooking, Cajun food, cajun recipe, Cajun recipes, Creole cream cheese, creole recipe, pimento cheese recipe

Kale Salad with Sweet Dijon Vinaigrette

July 25, 2022 by George Graham Leave a Comment

Kale Salad with Sweet Dijon Vinaigrette

Beautifully bitter kale takes on a bright sweetness with an overnight marination in my flavor-infused vinaigrette. And when dressed with fruit, cheese, and nuts, this Kale Salad with Sweet Dijon Vinaigrette could be the perfect summertime salad. “Too tough, too bitter, overbearing,” these are the complaints I often hear about this sometimes maligned green. But… 

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Filed Under: Appetizer, Salad Tagged With: kale salad

Southern Chicken Liver Pâté with Muscadine Wine Pepper Jelly

December 13, 2021 by George Graham 6 Comments

Southern Chicken Liver Pâté with Muscadine Wine Pepper Jelly

There’s nothing more ooh-la-la French than a delicate spread of chicken liver pâté spooned generously on a crusty baguette. Especially in Paris, chefs take great pride in their pâtés and terrines featuring the finest ingredients all served extravagantly with grandiose fanfare. Oh, please! Come on, now. Chicken liver is as down-home dining as most any… 

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Filed Under: Appetizer Tagged With: bourbon pate recipe, cajun cooking, Cajun food, Cajun pate recipe, cajun recipe, chicken liver pate recipe, French pate recipe, pâté recipe

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

March 8, 2021 by George Graham 16 Comments

Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo

During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way… 

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Filed Under: Appetizer, Seafood Tagged With: acadiana table cookbook, Cajun appetizer recipe, cajun cooking, Cajun food, Cajun fried catfish recipe, cajun recipe, Cajun seafood recipe, crispy fried fish recipe, fried catfish nuggets recipe, party appetizer recipe

Spicy Creole Shrimp Dip

February 4, 2021 by George Graham 4 Comments

Spicy Creole Shrimp Dip

There are certain party foods that make any event special, and of course, in the Graham family, my brother’s Spicy Creole Shrimp Dip always makes an appearance. To me, this simple recipe just says “time to party” in South Louisiana, and is a sure way to spice up any gathering. My older brother Jackie Graham… 

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Filed Under: Appetizer, Seafood Tagged With: Spicy Creole Shirmp Dip

Oysters Supreme

May 4, 2020 by George Graham 20 Comments

Oysters Supreme

David Bertrand runs Shucks seafood house in Abbeville, Louisiana with an eye for detail. Along with his partner Bert Istre, they share a keen understanding of the tastes of their South Louisiana customers. This is not a tourist haunt, and it’s not an upscale, white-tablecloth eatery with a big-name chef. In fact, David is quick… 

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Filed Under: Appetizer, Seafood Tagged With: Cajun baked oysters recipe, cajun cooking, Cajun food, cajun recipe, chargrilled oysters recipe, Louisiana oysters recipe, raw oysters, Shucks restaurant

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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