Ding…ding…ding! Order up! Chic Steak Sandwich, extra mayo, hold the pickle! My father, George Graham, Sr., was slinging burgers at White Tower in Michigan in the years before WW II and wound up welding aircraft parts in a factory in Detroit until war’s end. Flush with cash and a dream, he and my mom headed…
Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess
More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or even a “Frenched” bone exposed…
Baked Brie with Fig Preserves
Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors with the fruity flavors of figs spiked with red pepper—that’s my Baked Brie with Fig Preserves — a sweet French Louisiana version of a classic baked brie. Baking a round of brie cheese in pastry has been…
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Cajun Chaurice Sausage and Egg Pie
Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness. The farming traditions of the region are rooted in a tough work…
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…
Sweet and Simple: Gateau Sirop
Nothing could be more pure and simple than a slice of Gateau Sirop—a Cajun syrup cake. This spiced, dark cake oozing with sugarcane is a rich pastry that home cooks nonchalantly describe as an “everyday” cake. This classic dessert is built on sugarcane, one of the essential ingredients of Acadiana, and Steen’s brand cane syrup…
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For most of us, cucuzza is pronounced…
Okra and Tomatoes with Stewed Chicken and Sausage
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…
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…
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