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…
The Italian Side of Cajun
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just long enough to meld those exotic tastes together. This simple Cajun recipe version makes a culinary statement and packs a wallop of flavor. I’ve…
Potato and Brussels Soup
Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
Fire-Roasted Red Pepper Pimento Cheese
In the Deep South, pimento cheese is the mortar that holds society together. Whether sandwiched between two slices of white bread or elegantly stuffed in a stalk of celery, no Southerner worth his salt would be without a basic pimento cheese recipe. And my recipe for Red Pepper Pimento Cheese ups the ante with Creole…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
Mirliton Dressing
This flavorful casserole featuring pork and beef combined with mirliton squash does double duty as either an entrée worthy of the center of the table or a buffet side dish. This perfectly balanced combination has just the right level of aromatics, herbs, and spices to bring your guests back for another spoonful. Mirliton is an…
Blue Plate Corn on the Cob
In the South, sweet summer corn is a long anticipated signal that the seasons have finally shifted culinary gears. And by the time the Fourth of July rolls around, it’s time for my Blue Plate Corn on the Cob. On or off the cob, not a Sunday dinner goes by that corn isn’t somewhere on…
Lard of the Rings: Crazy-Crisp Cajun Onion Rings
For me, onion rings are a weakness bordering on obsession; a perfectly fried o-ring is a thing of beauty. When dining out, I order them constantly and will even pay a couple of bucks more to substitute onion rings for fries. While some are good, and others just acceptable, I am mostly disappointed. Even at…
Mushroom Soup
Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste. It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty flavors, my…