Fresh herbs from my garden shine in this creative take on a popular summertime side dish–my Herbed Potato Salad. And from my trial-and-error experience, marinating overnight is essential for deep flavors to penetrate the potatoes. Granted, I love a traditional Southern potato salad with its creamy mayonnaise base. Everyone has a favorite recipe that’s a…
Pulled Pork Tacos with Creole Crema
For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema–a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh vegetables. And the cool and creamy…
Orzo, Shrimp and Kale Salad
More and more, I see orzo pasta showing up on the Acadiana table of folks who didn’t even know it existed a few years ago. Cajun and Creole home cooks are a stubborn bunch who hold to Cajun recipe tradition more so than most cultures. But in my Orzo, Shrimp and Kale Salad recipe, this ingredient…
Tomato Cheese Tart
One bite of the flaky piecrust infused with herbs and cheeses and topped deliciously with ripe heirloom tomatoes will unlock your taste buds and send them to that delicious culinary hiding place in your brain. You know where I mean, and you know that you don’t visit that place as often as you like, or…
Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette
Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall…
Grilled Apricot and Herb Salad
Lazy summer days in the South are for eating light and this Grilled Apricot and Herb Salad keys on the freshest fruit and garden herbs you can source in a tasty (and healthy) combination. Time to slow down and enjoy life. Even in these stay-at-home days, life is moving fast–too fast. It’s almost July already…
Crabmeat-Stuffed Artichoke
When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for a summertime appetizer. It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. But, in the hands of an adventurous cook, the…
Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess
More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed…
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Heirloom Tomato Sandwich on Sourdough with Garlic Aioli
With the crisp snap of the first bite of grilled sourdough, I can taste the dual combination of smooth goat cheese, and creamy garlic aioli as the intense juice of the heirloom tomato flows over my tongue. My taste receptors are in overdrive as the flavors meld together into my Heirloom Tomato Sandwich on Sourdough with Garlic…