This recipe combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a spicy stock just long enough for the meat to yield its tenderness into a cauldron of rich,…
Cajun Hot Chicken
For me, the crackling crisp crunch of the first bite of perfectly fried chicken is one of those mind-blowing culinary curiosities that defy description. It’s a sensory lightning bolt of taste, texture, and flavor that is both thrilling and comforting. For a born and fed, son-of-the-South, I take my fried chicken serious. My momma’s recipe…
Ragin’ Cajun Red Bean Chili
First, the idea: Turn a pot of creamy down-home Louisiana red beans spiked with beer and Latin spices into a meaty porkalicious chili. Just think about it. This unique Cajun recipe solves the debate on whether to add beans to your chili; the beans are the star of this bowl o’ red. There’s much to…
Pecan-Smoked Lamb Shanks with Sweet Potato Risotto
At the first sign of cold weather, most men instinctively crave large slabs of meat. Not sure why. Maybe the caveman in all of us, or the need to store up protein for a long winter hibernation. Or maybe I’m just overthinking this. Yes, come to think about it, I crave it year round. Lamb…
Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo
Smoked sausage is a familiar food item throughout Acadiana, and not a festival goes on without a booth serving up a sausage po’boy. This Cajun recipe doesn’t get any simpler and don’t look for me to complicate it…much. First, the basics: My bread is classic–a soft po’boy bun from Evangeline Maid Bread in Lafayette. And…
Soup Bone Osso Buco
When I see osso buco—the Italian wine-braised meat specialty—on a menu, I almost always order it. In white tablecloth restaurants, it’s usually made with cross-cut veal shank, and it is a pricey dish. I’ve seen it made with pork shanks, and even lamb shanks but the rich taste of beef is my favorite. Recently when…
Chicken Thighs and Creole Jasmine Rice
White or dark? When it comes to ordering chicken off a menu, it seems that is the inevitable question, and for the most part, people are quite opinionated about their preference. Without any research to back me up, I would guess that the breast meat wins out, and is why it sells for a premium…
Blackened Voodoo Beef Stew
If you’ve spent any time on Acadiana Table, you know my love affair with cooking with beer. I just love the heady flavors of wheat and barley that give body to most any dish. Recently on vacation, I stopped in at an Irish brewpub and dove head first into a bowl of Guinness beef stew;…
Root Beer-Glazed Pork Belly Tacos
Pork belly is a workhorse ingredient in South Louisiana kitchens. Cured and smoked for bacon, brined and pickled for salt pork, or sliced and fried for grattons, the belly of the pig has always been a part of every Cajun cook’s repertoire. But while Acadiana cooks have relegated pork belly to a few cultural favorites,…
Tomahawk Ribeye
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…
- « Previous Page
- 1
- 2
- 3
- 4
- …
- 7
- Next Page »