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…
Coq Au Vin – My Tribute to Julia Child
“I love cooking with wine – sometimes I even put it in the food!” – Julia Child One tough old bird. No, not Julia. Although she certainly was, I have too much respect to talk in those tones when paying homage to the one-woman, gastronomic tour de force that wrote Mastering the Art of French Cooking,…
Peggy’s Skillet Fried Chicken
Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy’s Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was…
Braised Beef Shanks with Parsley Pecan Pesto
Let’s cut to the meat of this story–whole sectional cuts of beef are irresistible to me. They harken back to pioneer days and more rustic farm-style butchering techniques. But beef shanks are rarely seen whole in the supermarket. My guess is that retailers fear that timid customers will panic and run screaming from the meat…
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…
Farmhouse Frittata with Lavender Cream
My neighbor Cookie who lives across the alley is a sweet ray of sunshine that brightens my day and occasionally brings breakfast to my back door. I’m blessed to have a former caterer as my friend, and thankfully, she still delivers. She is an exceptional cook and this particular morning she brought me one of…
Watermelon Bread
Watermelon stands lining the side of the rural parish roads are an especially Southern thing. Truckloads begin arriving as the temperature soars, and there is no better way to cool down than a slice of ice-cold watermelon on the back porch steps. Or maybe there is: Watermelon Bread – hot out of the oven. I’ve…
BBQ Louisiana Shrimp and Roasted Corn Grits
With Cajun spice and a buttery taste, this BBQ Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits. I’ve been dreaming of shrimp and grits. Not sure why. It’s not…
Coffee-Rubbed Short Rib Burger
Fire up the backyard grill for the upcoming Memorial Day weekend; 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…
5 Keys To The Perfect Muffuletta
Here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started. Parties, balls, parades — the Mardi Gras celebration in Louisiana doesn’t really stop until early March when the Lenten season calms things down. So, with plenty of party planning still ahead, it’s time for a…