With a bed of just-picked greens, the crunch of farm-fresh vegetables, and the brininess of Gulf shrimp, this Summer Shrimp Salad takes off with a Creole mustard-infused Citrus Vinaigrette. These are the flavors of Louisiana. Summer in the South is glorious. Relaxing by the pool, basking in the sun, and dining on light coastal fare…
Chilled Seafood Salad with Two Dressings
Ice-cold shrimp and chilled lump crabmeat need nothing more than a tasty dressing or two to complete a casual springtime meal. And my recipe for Chilled Seafood Salad with Two Dressings keeps it simple and light—two ingredients for an easy dinner. Anytime Roxanne and I visit Biloxi, Mississippi, we make a beeline to our favorite…
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…
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…
Iceberg Wedge Salad with Buttermilk Blue and Spiced Pecans
There was a time, and I remember it well, that iceberg lettuce ruled the salad world. In those days, lettuce simply was iceberg – no options. Today, the varieties are staggering; mixed greens, micro-greens, arugula, frisée, romaine, endive, and on and on. Not only are the options endless, but it seems that iceberg has gotten…
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…
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…
How To Build a Charcuterie Board For Your Next 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…
Salmon and Shrimp Salad with Grapefruit Vinaigrette
For a born and fed bayou boy like me, eating light in the summer makes up for the countless pounds of boiled crawfish I consumed this spring. And it gives me pause for the endless bowls of gumbo to come this fall. That’s why today’s fresh Salmon and Shrimp Salad featuring poached salmon and sautéed…
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…