Italians butchers are experts at preparing pork, and their specialty porchetta redefines the pig-eating experience. And my Cajun recipe delivers on the bold flavors of the pork with a Cajun kick of spice. I love how the thick layer of fat bathes the meat while roasting, and as we all know, fat delivers moisture and…
Smothered Pork Chops in La La Land
“So Dad, would you like an acai bowl?” “Huh?” “Acai! You know what that is, right?” “Nope. Can’t say that I do, Lauren.” “C’mon Dad, it’s a berry harvested from a palm tree, and it’s mixed in a bowl with yogurt and granola, and well, it’s all the rage in the Valley. I’ll bet you…
Crown Roast of Pork with Apple Zucchini Rice Dressing
On my Acadiana table, there is no more dramatic presentation than a crown roast of pork in all its regal glory. This cut of meat always wows your guests for several reasons. Beyond the center-of-the-table showcase for the roast, the meat surrounding the bone is always juicy and flavorful. And the thickness of the chops…
Backbone Stew
Admit it, when you think of Cajun recipes, gumbo comes to mind. Maybe jambalaya or even crawfish étouffée are in your limited wheelhouse of South Louisiana cooking. But, that’s only scratching at the topsoil of this lush culinary landscape, and it’s my goal to dig deep and get to the roots of Cajun cooking. Plain…
Pork Rib Fricassée
My Pork Rib Fricassée is a tried and true French preparation that is just as popular in Acadiana. Pork ribs, cooked down in a savory fricassée, is a classic old-school Acadian stew. Dressed up with smoked sausage, fresh rosemary out of my herb garden and field okra from Gotreaux Family Farm, it is a satisfying one-dish…