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Author Archives: Danno
Creole Mustard Recipe
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 … Continue reading
Posted in Featured Post, Recipes
Tagged a new orleans tradition since 1889, cajun mustard recipe, cajun recipes, cochon creole mustard recipe, creole and cajun recipes, creole cookbooks, creole cooking, creole mustard recipe, creole recipe, donald link creole mustard recipe, dressed po boy with creole mustard, emeril's creole mustard recipe, foods of the world: Creole and Acadian ny Peter S. Feibleman, grey poupon creole mustard, homemade creole mustard recipe, horeshoe creole, john besh creole mustard recipe, john folse creole mustard recipe, louisiana cooking, original products introduced by Emile Zatarain in the late 1800s, picayune's creole cookbook, po boy bread, po boy recipe, shrimp remoulade recipe, stone ground mustard recipe, zatarain's creole mustard, zatarain's creole mustard recipe
8 Comments
Cornbread and Andouille Stuffing Recipe
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 … Continue reading
Posted in Featured Post, Recipes
Tagged andouille sausage recipe, cornbread dressing recipe, cornbread stuufing recipe, creole recipes, creole snd cajun recipes, emeril lagassa recipe for cornbread dressing, holy trinity, louisiana recipes, mardi gras recipes, new orleans recipes, oyster dressing recipe, paula deen recipe cornbread stuffing, stuffed pork chops recipe
10 Comments
Crawfish Etouffee Recipe
As much as I love the spring Crawfish Boil, I always look forward to having some leftover Crawfish tail meat to play with for later use. After my spring boil I had a fair amount of Crawfish leftover so I … Continue reading
Posted in Featured Post, Recipes
Tagged cajun, cajun recipes, cochon, commander's palace, crawfish bisque, crawfish boil, crawfish etouffee crock pot, crawfish etouffee emeril, crawfish etouffee emeril recipe, crawfish etouffee new orleans, crawfish etouffee recipe, crawfish etouffee roux, crawfish pie, crawfish stock recipe, creole and cajun cuisine, creole and cajun recipe, creole and cajun recipes, donal link crawfish, emeril lagasse crawfish etouffee recipe, etoufe, etouffe, etouffee, food network recipe, john folse's crawfish etouffee recipe, leftover crawfish, louisiana, new orleans recipes, nola, paul prudhomme crawfish etouffee recipe, recipe, shrimp etouffee
20 Comments
Crawfish Stock Recipe
After the Crawfish Boil in the spring I sat down and picked the tail meat and fat from all of the leftovers, vacuum sealed and froze it. I also made a batch of Crawfish Stock that night with all of … Continue reading
Posted in Featured Post, Recipes
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Central Grocery
No trip to New Orleans is complete for me without a trip to Central Grocery for a Muffuletta. Detractors can fill the comments section with why they dislike the Central Grocery Muffuletta and why their favorite is so much better, … Continue reading
Posted in Articles, Featured Post
Tagged central grocery, central grocery muffuletta, cochon butcher, decatur, decatur street, french market, louisiana, marie lupo tusa, marie's melting pot, muffuletta, muffuletta bread, muffuletta bread recipe, muffuletta olive salad, muffuletta olive salad recipe, muffuletta recipe, napoleon house, new orleans, new orleans italian, oldani, olive salad, provolone, riverwalk, sal lupo, salvatore lupo, salvatore tusa, sicilian cookery, zapp's chips
22 Comments
Jacob’s Andouille
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, … Continue reading
Posted in Articles, Featured Post
Tagged airline drive, andouille recipe, andouille smoked sausage, bailey's andouille, boudin, boudin recipe, cajun recipes, cajun smoked sausage, charcuterie, chaurice, cochon butcher, cochon restaurant, creole recipes, cypress smoke house, donald link, jacob's andouille, jacob's world famous andouille, lake pontchatrain, lakeview snoballs, pecan wood, red beans and rice, sice 1928, smoked meats, smoked pig tails, tasso, tasso recipe, usda inspected, warren stephens, wayne jacob's andouille
14 Comments
Crawfish Boil Recipe
Any spring social event in Louisiana is most definitely going to be centered around a Crawfish Boil. This is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana Crawfish. … Continue reading
Posted in Featured Post, Recipes
Tagged andouille, boiled crawfish, boiled crawfish recipe, bouidin, breux bridge, cajun grocer, cajun recipes, cochon, commander's palace, cooking up a storm, cooyon's crawfish boil, corn, crawfish boil, crawfish boil recipe, crawfish etouffee recipe, crawfish pic, creole recipes, donald link, emeril lagasse, encyclopedia of creole and cajun cuisine, etoufe, etouffee, food network, how to boil crawfish, jamie shannon, john folse, louisiana, louisiana crawfish boil, louisiana crawfish boil recipe, marcelle bienvenu crawfish boil, new orleans, nola.com, paul prudhomme crawfish boil, potatoes, purge crawfish, talk about good, tasso, times picayune, tom fitzmorris, tory mcphail, who's your mama are you catholic and can you make a roux?
18 Comments