Here in Acadiana, we love a celebration, and with Mardi Gras coming up, our party season is just getting started. Parties, balls, parades — the Mardi Gras celebration in Louisiana doesn’t really stop until early March when the Lenten season calms things down. So, with plenty of party planning still ahead, it’s time for a…
Kitchen Inspiration: Fresh Summer Corn Gets a Creative Sandwich Makeover
With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination. If you follow Acadiana Table, you clearly understand how…
Pork Jowl and Fried Green Tomato BLT with Spicy Mayo
In this Pork Jowl and Fried Green Tomato BLT recipe, pork jowl, when peppered and paired with fried green tomatoes, makes an especially tasty elevated version of a BLT sandwich. It’s an all-natural use of farm-to-table ingredients celebrating Southern culture and the importance of the whole hog as a food source. Americans are addicted to…
Louisiana Oyster Loaf
With one bite of this classic New Orleans recipe – Louisiana Oyster Loaf – I am transported back to a long ago time when simplicity reigned in Creole cooking. It is a basic recipe that elevates Louisiana oysters to spiritual heights. For a born and bred Louisiana boy, I was raised that eating oysters in…