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. These tartines are locally…
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 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 I’ve been doing it for as…
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 a 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…
Thin-Cut Fried Catfish
Growing up in the South, eating fried catfish is just part of my DNA. Back in the day, dining on catfish in a restaurant meant whole fried catfish on the bone, and we would think nothing of driving an hour to get our fill. These days, catfish is both farmed in aquaculture ponds and caught…
Tasso Chili Cheese Dip and Frito Chili Pie
When you make this smoky, cheesy, beer-infused dip, it will catapult your cooking cred to new heights. It is not only one of the easiest Cajun recipes to prepare right every time, but it is addictively good. Your friends will beg for the recipe. And it’s a tasty way to celebrate Cinco de Mayo. May…
Oysters Supreme
David Bertrand runs Shucks seafood house in Abbeville, Louisiana with an eye for detail. Along with his partner Bert Istre, they have two locations (they’re in Baton Rouge, too), and they share a keen understanding of the tastes of their South Louisiana customers. This is not a tourist haunt, and it’s not an upscale, white-tablecloth…
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