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George Graham's Stories of Cajun Creole Cooking

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Venison Bourguignon

October 8, 2018 by George Graham 6 Comments

Venison Bourguignon

With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,… 

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Filed Under: Meat, Stew Tagged With: beef Bourguignon recipe, Cajun stew recipe, deer meat recipe, venison recipe

Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese

September 3, 2018 by George Graham 2 Comments

Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese

Presented ceremoniously on a brioche bun, my Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese combines the best of hybrid Japanese beef with the down-home comfort of pimento cheese–a contrast of rich new flavors with more familiar tastes. The first time I tasted Kobe beef was at the flagship Matsuhisa in Beverly Hills, CA,… 

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Filed Under: Meat, Sandwich Tagged With: burger slider recipe, Kobe beef recipe, Wagyu beef burger recipe

Romano Chicken Breasts with Tasso Cream

August 20, 2018 by George Graham 1 Comment

Romano Chicken Breasts with Tasso Cream

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… 

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Filed Under: Meat Tagged With: Cajun chicken recipe, Cajun tasso recipe, Richard's Cajun Foods, Richard's Pork Tasso

Peppered Pork Chops with Pineapple Jasmine Rice

August 6, 2018 by George Graham 4 Comments

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… 

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Filed Under: Meat Tagged With: Caribbean recipes, Jamaican recipes, smothered pork chops recipe, spicy recipes

Ribeye Steak and Blistered Shishitos with Brown Butter

May 7, 2018 by George Graham Leave a Comment

Ribeye Steak and Blistered Shishitos with Brown Butter

When sliced thick and pink in the center, a well-marbled ribeye steak delivers a depth of meaty flavor that can only be improved with just a dab of nutty brown butter.  And when paired with grilled shishitos–a chili pepper that balances spiciness with subtlety–along with a sprinkle of flake sea salt, my Ribeye Steak and Blistered… 

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Filed Under: Meat Tagged With: brown butter recipe, grilled steak recipe, ribeye steak recipe, shishito peppers recipe

Chicken Marsala

February 12, 2018 by George Graham 6 Comments

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…. 

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Filed Under: Meat Tagged With: Chicken Marsala recipe

Short Ribs with Coffee Gravy

February 5, 2018 by George Graham 7 Comments

Short Ribs with Coffee Gravy

Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only… 

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Filed Under: Meat Tagged With: beef rib recipe, cajun cooking, Cajun food, cajun recipe, Cajun recipes, coffee gravy recipe, coffee pan gravy recipe, coffee sauce recipe, Louisiana recipes, short rib recipe

Beer-Braised Stuffed Brisket

January 1, 2018 by George Graham 6 Comments

Beer-Braised Stuffed Brisket

When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket.  And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about.  This is a Beer-Braised Stuffed Brisket–a fork tender… 

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Filed Under: Meat Tagged With: Bayou Teche beer, beef recipe, beer and beef recipe, brisket recipe, Cajun beer recipe, Cajun brisket recipe, corned beef recipe, Teche Brewing beer

Deer Sausage and Shrimp Jambalaya

September 4, 2017 by George Graham 14 Comments

Deer Sausage and Shrimp Jambalaya

Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,… 

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Filed Under: Casserole, Meat, Seafood

Fresh Ham Roast

April 10, 2017 by George Graham 29 Comments

Fresh Ham Roast

Ginger-kissed with a mustard-glazed sweetness, this fresh ham roast is a revelation of how juicy, flavorful, and succulent this cut of pork can be. But, the key to it is in getting to know your farmer, and learning how he cares, feeds, and humanely raises his livestock. It is the essence of sustainability in eating… 

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Filed Under: Meat Tagged With: Berkshire pork recipe, cajun cooking, Cajun food, Cajun ham recipe, cajun recipe, Easter ham recipe, Fresh ham roast recipe, heritage hog recipes, holiday ham recipe, mustard-glazed ham recipe, roast ham recipe

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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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