Nola Cuisine

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 baseball so they need to be cooked for quite some time, and they don’t have much [...]

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 smoking which I did here. I smoked this batch at 90-100 degrees F for 10 [...]

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 type of fish. I actually used Red Snapper for this version. Although Redfish is preferred [...]

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 using this method.
My method is to rub, then braise the ribs in the oven, [...]

Barbecue Sauce is just one of those things that American outdoor cooks just love to tweak and experiment with, I’m no exception. I like my sauce to be balanced with sweetness and acidity with the appropriate amount of heat, and I never use liquid smoke because it tastes like liquid smoke. I do however throw [...]

This is a great basic barbecue rub for pork, chicken or beef, as well as a great starting point for making other rubs. For instance, to make a southwest rub I would add Ancho Chili powder, Cumin, etc… you get the idea.
I made a new discovery while making this batch of rub. While putting together [...]

If you’re ever in the neighborhood of Commander’s Palace in the Garden District, you can almost follow your nose to the front door by the aroma of bread pudding which wafts across the neighborhood. I always picture a looney tunes character, closing their eyes, nose to the air, flapping their hands and floating along the [...]

This is a very old school dish, I know, but my oh, my does it ever taste great. In my book, rich and bubbly, cheesy Thermidor sauce with chunks of lobster is the stuff dreams are made of, old school or not. There is a lot of debate over this dish regarding not only it’s [...]

Fried Okra is sometimes called Southern popcorn, because when you start eating it, you just can’t stop. Try making some as an appetizer at your next gathering to see why. I served mine with a Green Onion Aioli, recipe is below. Enjoy!
Fried Okra Recipe
1 lb Fresh Okra, both ends trimmed and cut into 1/2 [...]