The Bottle Rocket – Cherry Mint Vodka Soda
Fireworks are flying this 4th of July at the Grahams with my Cherry Mint Vodka Soda, aka The Bottle Rocket. This cocktail explodes with flavor! The ease of this recipe is that it only requires a few key ingredients, but to do it right takes an extra step. Fresh mint leaves are essential, and while…
Herbed Potato Salad
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 … [Read More...]
Pork Curry
Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with … [Read More...]
Griddled Eggplant with Meyer Lemon Parsley Vinaigrette
For all you vegetarians out there (yes, both of you), I have an easy recipe for griddled eggplant on today’s Acadiana Table that will rock your world. Now, for the rest of us this dish is just as good as a side accompaniment for a grilled pork chop or even a before dinner appetizer. It is eggplant … [Read More...]
Potato Chip-Fried Shrimp Boat
As I travel the backroads of Louisiana, I sometimes wander outside my home territory of Acadiana and find a culinary treasure hidden “off the eatin’ path.” Such is the case with Morton’s Restaurant on the Northshore of Lake Pontchartrain. Between Hammond and Covington just off I-12 at the … [Read More...]
Coffee-Rubbed Short Rib Burger
Fire up the backyard grill this Memorial Day; it's time for a classic hamburger. With my recipe for a Short Rib Burger featuring a spicy seasoning with Louisiana coffee, I am out to create a new classic burger. I've done it before, and it's high time to do it again. It’s been a few years … [Read More...]
Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we … [Read More...]
Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie … [Read More...]
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 … [Read More...]
Crawfish Cannelloni
With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a … [Read More...]
Braised Whole Pig’s Leg with Crabapples
Let me start by saying this: a kind of instinctive, carnivorous joy comes from digging into a braised whole pig’s leg. This isn’t the tidy, delicate dish you’d find at a fine-dining restaurant. No, this is rough, meaty, with the soul of something primeval—steeped in history and soaked with the kind … [Read More...]
Shrimp and Artichoke Soup
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is … [Read More...]
Cajun Crawtator Casserole
Smashed Yukon Gold potatoes infused with fresh herbs, Cajun spice, and creamy Greek yogurt reaches new culinary heights with the addition of rich Louisiana crawfish tail meat. And the crunch of Zapp's Crawtator kettle-fried potato chips is the pièce de résistance. It's pure comfort in a casserole … [Read More...]
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make Shrimp and Okra Gumbo for the weekend. Without hesitation, she asked, "Cajun gumbo or Creole gumbo?" Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a … [Read More...]
Soupe à l’oignon Gratinée – The French Louisiana Version
According to the French there are two ways to make classic onion soup – the right way and the wrong way. And even though the French are accustomed to being a bit arrogant when it comes to their cuisine, I must agree. Here’s why. Like many, for years I made my onion soup with the usual mistakes. … [Read More...]
Backbone Stew
Backbone Stew is more than a meal—it reflects the people who make it. It’s an intimate dish made for family gatherings and Sunday suppers, where the chatter around the table is as important as the food on it. It’s a dish for when things aren’t perfect, but you make do when you take the scraps and … [Read More...]