The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card. It’s just a leisurely American celebration of family and freedom. And it’s the perfect day to fire up the grill. I’ve always had a hunger for hamburgers,…
Orzo, Shrimp and Kale Salad
More and more, I see orzo pasta showing up on the Acadiana table of folks who didn’t even know it existed a few years ago. Cajun and Creole home cooks are a stubborn bunch who hold to Cajun recipe tradition more so than most cultures. But in my Orzo, Shrimp and Kale Salad recipe, this ingredient…
Baked Eggs in Tasso Cream features Savoie’s Smoked Tasso
Oven-baked eggs oozing their liquid sunshine and swimming in a sea of smoked tasso-infused cream is a thing of beauty and taste. I’ve made this easy breakfast dish for years, and it still astounds me how flavorful and straightforward this Baked Eggs in Tasso Cream recipe is. In my travels across France, I recall dining…
Louisiana Seafood Salad with Creole Citrus Vinaigrette
It’s Memorial Day and time to dine on the water, and it doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors. And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana…
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…
Salt-Encrusted Red Snapper
A little-known fact is that coastal southwest Louisiana right along the southern portion of Acadiana is built on a series of natural salt domes. Avery Island (home of Tabasco), Jefferson Island and Weeks Island are all built atop geological caverns that house salt formations. Over the past century, these salt domes have been mined commercially…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
These days, home cooks are moving toward freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t always follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or a platter of steak, rice, and gravy on the dinner table. But with my Cream of Cauliflower Soup, you can…
Perfect Herb-Roasted Chicken
Roasting a whole chicken is as basic to French Acadian cooking as it is to French Provencal cooking. Although the spice blends vary and most Louisianans would be stumped at the thought of trussing a bird, the two cultures still elevate the lowly poulet to a stellar dish. It seems these days that roasting a…
Fig-Glazed Double-Cut Stuffed Pork Chop with Andouille Rice
A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what…
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 difficult…
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