There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food–turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For…
Crawfish Hand Pies
I love hand-held savory pies. And I especially crave them when stuffed with spicy crawfish filling and baked golden brown to crispy perfection in a puff pastry crust. These Crawfish Hand Pies are what I call “perfect pies” with a spike of heat, full of flavor, and the elegance of buttery, flaky pastry. Hand pies…
Baked Oysters with Collards and Cajun Hollandaise
With this Baked Oysters with Collards and Cajun Hollandaise, the salty Gulf oyster hides underneath cloaked in a Rockefeller type covering of bacon-infused greens and a spicy hollandaise for a perfect one-bite dish that will send you back for more. Another dozen, please. If you’ve never been to the Grand Hotel in Point Clear, Alabama,…
Salmon and Shrimp Salad with Grapefruit Vinaigrette
Today’s fresh Salmon and Shrimp Salad featuring poached salmon and sautéed shrimp dressed lightly with a tart grapefruit vinaigrette is perfectly timed for summer. Like many culinary-focused Southern Louisianans, I enjoy delicious ingredients even if they are not locally sourced. Salmon is one of those. But in Southern California, having access to the best of…
Stuffed Whole Red Snapper
When it comes to the tastiest fish preparation, this is it. Whole Red Snapper with basil pesto stuffed with Creole tomatoes and served on a bed of onions and peppers layers flavor on top of flavor. Recently my wife Roxanne and my daughter Lo made this dish for me, and they said it was a…
Blackened Catfish with Lemon Rosemary Sauce
Rich and savory with butter and spices, the first bite of my Blackened Catfish with Lemon Rosemary Sauce will shift your taste buds into overdrive. The browned butter develops an almost nutty taste that balances with the herbs and spices infused with white wine. And if you follow our step-by-step video in this story, it’s…
The Tastiest Softshell Crabs Ever
Dining outdoors in the summer is one of the joys of living in the Deep South, and I take advantage of most any restaurant that offers al fresco dining. But, it was more than the outdoor view that caught my rapt attention recently when I dove into a dinner of Fried Softshell Crabs that piled on…
Shrimp Season In Louisiana
Louisiana cooks rejoice! We live in a state of bliss when it comes to having access to one of the world’s most treasured culinary ingredients–wild-caught Gulf shrimp. Our shrimp have multiple uses in the kitchen, and there is no shortage of classic Cajun recipes to showcase this product. Just think of the options; Shrimp Creole,…
Fried Softshell Crab topped with Crawfish Étouffée
Sadly, the Yellow Bowl Restaurant, an iconic Cajun café, closed for business last week. Today, my story pays tribute to this gem–a culinary shrine that will live on in the memories of many folks who live in Acadiana. Lately, I’ve gotten lots of questions from folks outside of Louisiana who want to know more about…
Black Drum Menuière with Louisiana Crawfish
Drum roll, please! Lightly floured and sautéed to a crispy finish, my Black Drum is topped with a buttery Menuière Sauce infused with Louisiana Crawfish—an easy and delicious recipe. In recent years, black drum has ascended the culinary ladder to become a center-of-the-plate star in its own right. One theory is that it follows the…
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