Here’s the thing–okra is a vegetable of extremes. For the most part, folks tend to categorize okra as a “love it or hate it” relationship. It’s hard to be indifferent about okra. True Southerners, and especially good Cajun cooks, identify strongly with okra. But, even within okra circles there are those that love it in…
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…
Cajun Cracklins
I admit it. Cajun cracklins are addictive, I am a recovering cracklin’ addict and am now in a 12-step program on the way to enlightenment. Okay, so I am embellishing a bit. But, just a bit. Hear my story. I was first grabbed by the demon porcine pleasure at a later stage of life when…
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…
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….
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,…
Scuppernong-Glazed Bourbon Beef Ribs with Tasso Potato Gratin
I am a meticulous planner by nature as well as by profession. That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it. It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life. Except for…
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,…
Chicken Braised in Tarragon Cream
French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at…
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