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…
Apricot Pistachio Cobbler
Fresh apricots rock. At their vine-ripened peak, juices flow and the fleshy interior of these little orbs welcome you with just one bite full of flavor. Baked in a honey-kissed recipe with the crunch of pistachios, this Apricot Pistachio Cobbler is one easy summer dessert to cobble together. For me, cobbler is the official dessert of…
Vermilion Bay Crabmeat Salad
Lumps of flaky white crabmeat picked from the shell of blue crabs fished from the waters of Vermilion Bay just down the road from my home in Lafayette is as fresh as it gets. And when treated delicately with fresh aromatics, creamy avocado, crisp apple, and a smooth cloak of mayo, this light summertime crabmeat…
Lemon/Rosemary Rum Cooler
While a big pitcher of homemade lemonade brings genteel Southern credibility to any backyard gathering, I profess that adding a splash (or two) of rum to the tall glass can only lengthen the slow drawl of the conversation. And clipping fresh sprigs of rosemary to add to the mix brings fragrance to the nose while…
Flounder Topped with Crabmeat Dressing and a Saffron Velouté
Of all the coastal Louisiana fish species, flounder is at the top of my list. I recall lazy summer afternoons fishing with friends at my camp near Slidell, Louisiana. We’d troll the mud flats and jetties along the banks of the East Pearl River as it empties into Lake Borgne. We’d fish for hours, share…
Radish and Goat Cheese Tartine
So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to differ. This Radish and Goat…
Bacon Jam Baked Brie
Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors spiked with the porky flavor of bacon—that’s my Bacon Jam Baked Brie — a down-on-the-bayou, French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry has been around for decades, and…
The Best Burger in All The Land
It’s burger season, ya’ll! National Hamburger Week and the Memorial Day holiday are all the signals South Louisiana needs to fire up the grill and break out the buns. Put away the propane crawfish boiling rigs; summertime backyard burger bashes are firing up all over Acadiana. “Who has the best burger in Acadiana?” is the…
Shrimp and Mushroom Cream over Puff Pastry Shell
For the most part, Cajun food is perceived to be rural fare cooked in a black iron pot, and while that summation is partly correct, it misses the big picture. Cajun cooking is steeped in the tradition of sourcing the freshest ingredients available, of layering those ingredients into multi-tiered flavors and textural contrasts, and spicing…
Italian Stuffed Artichoke
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…
- 1
- 2
- 3
- …
- 19
- Next Page »