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Category Archives: Recipes
Oysters Roffignac Recipe
I hope everyone had a wonderful Christmas and New Year! This is just one of the appetizers I served up this holiday season, more to come. Oysters Roffignac is said to be one of the first baked Oyster dishes out … Continue reading
Posted in Recipes
3 Comments
Spanish Paella Recipe
Something I have been wanting to do on this site is explore the roots of some of the Louisiana dishes that are now so well known. I love to explore the evolution of cooking styles, regional cuisines, and regional dishes, … Continue reading
Posted in Recipes
5 Comments
Fried Soft-Shell Crabs with Creole Choron Sauce
My favorite way to serve Soft-Shell Crabs is with Creole Choron Sauce. Actually, this sauce is wonderful with just about any fried seafood. The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned … Continue reading
Creole Choron Sauce Recipe
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This is my favorite sauce to serve with Fried Soft-Shell Crabs, or any fried seafood for that matter. It’s nothing more than equal parts of Creole Sauce and Hollandaise. Here is the recipe with links to my recipes for both … Continue reading
Stuffed Mirliton Recipe
From Nola Cuisine Mirlitons (pronounced MILL-e-tahn) can be commonly found in grocery stores outside of Louisiana under the alias Chayote squash. In south Louisiana however they can be found hanging on vines just about everywhere. They are hard like a … Continue reading
Posted in Recipes
6 Comments
Andouille Sausage
This is my latest batch of Andouille, I’m very happy with it. I used my recipe for Andouille but I changed my smoking technique a bit. I recently bought a Bradley Smoker, which now gives me the option of cold … Continue reading
Posted in Recipes
Tagged andouille sausage, bisquettes, bradley smokers, brian polcyn, cajun, charcuterie, chaurice, cooking, creole, curing, louisiana, new orleans, smoking, tasso
9 Comments
Redfish Courtbouillon
This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun Catfish Courtbouillon (COO-be-yahn). The major difference in my two versions is the absence of a Roux in this one and of course the … Continue reading
Posted in Recipes
Tagged baked fish recipe, blackened redfish, cajun recipes, creole recipe, emeril, gulf fish, louisiana, new orleans, nola, paul prudhomme, redfish courtbouillon, roux, snapper
8 Comments
Baby Back Ribs with Turbo Dog Barbecue Sauce
I realize that I’m going to be crucified by all of the hardcore BBQ guys/gals on my cooking method here (feel free to take your shots in the comments section), but I absolutely love the way my ribs come out … Continue reading
Posted in Recipes
6 Comments