Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Category Archives: Recipes
New England Clam Chowder Recipe at American Gourmand
From American Gourmand It’s getting into Soup and Gumbo season again, my favorite time to cook! I just made a batch of one of my absolute favorite soups, New England Clam Chowder! From American Gourmand The recipe is featured at … Continue reading
Boudin Recipe
From Homemade Boudin I did a bit of a Louisiana Charcuterie tour on my last trip to Louisiana with Boudin, Andouille and Hogshead Cheese being the primary focus. When I’m home in the Detroit area and dreaming of Louisiana, Boudin … Continue reading
Posted in Recipes
Tagged andouille sausage recipe, boudain recipe, boudin blanc, boudin festival, boudin link, boudin noir, boudin recipe, boudin trail, cajun boudin recipe, chaurice recipe, crawfish boudin, creole and cajun recipes, donald link boudin recipe, emeril lagasse boudin recipe, homemade boudin, homesick texan boudin, john besh boudin recipe, john folse boudin recipe, john t. edge, louisiana charcuterie, new orleans recipes, paula deen boudin recipe, southern foodways alliance, tasso recipe
10 Comments
Andouille Sausage Recipe
From Nola Cuisine I’ve gotten flack from a few bloggers about my use, or rather misuse of “Cure #1″ in my Andouille Sausage Recipe. If this recipe has failed you or has worked out well for you, please just let … Continue reading
Posted in Recipes, Uncategorized
4 Comments
Homemade Rendered Lard
From Homemade Rendered Lard Lard…the four letter word. Like one of my other favorite four letter words, if used in moderation, it can add emphasis and an added oomph…and let’s face it, sometimes, just sometimes, there is no other word … Continue reading
Posted in Articles, Creole & Cajun Cookbooks, Featured Post, Recipes
Tagged bacon fat recipe, cochon, duck confit, duck fat, fried chicken recipe, homemade lard, homemade lard recipe, how to render pork fat, lard, leaf fat, leaf lard, new orleans pork recipes, nola cuisine, organic lard, polish lard, pork confit, pork fat, pork fat rules, rendering pork fat, smalec
7 Comments
Praline Bacon Recipe
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 … Continue reading
Posted in Featured Post, Recipes
Tagged alton brown praline bacon recipe, alton brown recipes, bacon brittle recipe, bacon praline recipe, bacon recipes, candied bacon recipe, cochon butcher praline bacon recipe, creole and cajun recipes, donald link praline bacon recipe, elizabeth's praline bacon recipe, emeril lagasse praline bacon recipe, epicurious, food network praline bacon recipe, good eats recipes, paula deen, pecan praline, pecan praline bacon, pork recipes, praline bacon recipe, praline recipe, steen's cane syrup, zippy praline bacon
13 Comments
Grilled Pork Chops with Grilled Peach Salsa Recipe
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 … Continue reading
Posted in Featured Post, Recipes
Tagged brown sugar recipe, cajun recipes, creole and cajun, creole mustard recipe, creole recipes, creole seasoning recipe, fresh basil peaches, grilled peaches, grilled pork chop recipe, homemade, nola cuisine, peach salsa recipe, pork recipes, sausage recipe, southern recipes, steen's pure cane syrup, viagra
2 Comments
Creole Mustard Recipe
From Creole Mustard is 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