Ripe mini bell peppers, when blanched in salt water, lose their raw taste and take on a sweetness that pairs perfectly with crab. With a light hand on the seasoning, a bit of egg, and a handful of bread crumbs to bind it all together, with these Mini Bell Peppers Stuffed with Crabmeat you’ve got…
7 Ingredients Make This Seven Steak Simple
Just think about it: The deep, dark onion gravy suspends fall-apart tender beef that drapes across a mountain of long-grain white rice; it is an ascent into the heavens of Cajun cooking. Seven steak (sometimes called seven-steak étouffée) is a classic of rural Cajun recipes, and you can find it on most dinner tables and…
The Tastiest Softshell Crabs Ever
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…
Classic French Flavors in a simple Southern 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…
Delicate, delicious, and delightful: 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…
When Life Gives You Lemons, Spike It With Rum
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 Favorite: A Fish Dish with Layers of Flavor
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…
The Freshest (and easiest) Sandwich Idea
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…
Unbridled Brie Jammin’ with bacon
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…
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