Praline Bacon Recipe
By Danno
[20 Jul 2010|7 Comments]
I don’t think there is anything quite as sinful as Praline Bacon. In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeth’s Restaurant in 1998. View Larger Map The flavor marriage of pralines and good smoky bacon is so wrong that it just [...]
Grilled Pork Chops with Grilled Peach Salsa Recipe
By Danno
[14 Jul 2010|One Comment]
Yes, I am still alive and well, but spare time has been very hard to come by these days, so please forgive my long stretches of dead air here on Nola Cuisine. I am however, making a concerted effort to start posting more religiously on this site, my goal is one post per week. On [...]
Creole Mustard Recipe
By Danno
[11 Jul 2010|4 Comments]
Creole Mustard is an essential in the Louisiana pantry, used in many different preparations where Dijon would be used elsewhere. What would Remoulade sauce be without it? In my search for the characteristics that make Creole Mustard Creole, I found the following definition in what is one of my favorite books on Louisiana cooking American [...]
Cornbread and Andouille Stuffing Recipe
By Danno
[10 Feb 2010|8 Comments]
This recipe is an excellent use for leftover cornbread, preferably made the best way in a cast iron skillet. The crust that the cast iron develops will make a better stuffing as it will have a much better texture. I tried out the cornbread recipe from Donald Link’s cookbook Real Cajun (my review), I really [...]
Jacob’s Andouille
By Danno
[17 Apr 2009|12 Comments]
On my last day in Louisiana last month I decided to drive out to Laplace before going to the airport, to visit the self proclaimed “Andouille Capital of the World.” I originally meant to go to all three big one’s, those being Jacob’s, Bailey’s, and Wayne Jacob’s, but I only made it to Jacob’s, I [...]
Domilise’s Po-Boy & Bar
By Danno
[17 May 2008|8 Comments]
Nothing gets a lover of New Orleans cuisine more misty eyed than dreaming about a good Po-Boy on real New Orleans French Bread when they’re outside of the city. The reason is that it can’t really be duplicated outside of the city because the bread makes the sandwich, and you can’t find the bread outside [...]
Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana
By Danno
[1 May 2009|21 Comments]
From Cochon Butcher My copy of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana arrived last Thursday, and I was like a kid opening his first gift on Christmas morning, shuffling for something to open the box with, flinging aside the bubble wrap to stare into a beautifully photographed crock of Gumbo. The title [...]
Austin Leslie’s Fried Chicken Recipe
By Danno
[8 Nov 2005|11 Comments]
This is part 2 of Great Chefs of New Orleans: Austin Leslie, which I’ve been working on with my friend Texas Chef Bill Moran. Like I said, with each Chef we feature, we will include a recipe that he/she is most famous for, in this case Austin Leslie’s Fried Chicken. A lot of people think [...]
