Nola Cuisine

From Nola Cuisine These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I like them as an Hors d’oeurve for holiday parties. I served these tonight with a Creole Mustard Aioli [...]

From Nola Cuisine Smart cooks never throw away a chicken carcass, or god forbid, a Thanksgiving Turkey carcass! I always look forward to post Thanksgiving Turkey Bone Gumbo, which is a wonderful way to utilize the meat, carcass, and in my case, dressing. In place of the rice I like to serve this with leftover [...]

Well it’s Monday again, and I made the traditional New Orleans lunch of Red Beans & Rice, this time with a side of Saturday’s Chaurice sausage. As I’ve said in the past, Red Beans & Rice is always fun for me to cook because I change the recipe everytime I make it. This one was [...]

From Nola Cuisine I made a small batch of Chaurice today to go into tonight’s Gumbo, and as a side for Monday’s Red Beans & Rice. Chaurice sausage is a fresh, highly spiced Creole sausage. For my more in depth post about Chaurice see this post. The one pictured on both posts is today’s batch, [...]

I’m getting geared up for the rapidly approaching Thanksgiving holiday, so I decided to make a Roast Chicken stuffed with Oyster Dressing. Oyster dressing is wonderfully flavorful, and is a perfect compliment to Roast Chicken or Turkey. This dressing will also compliment Quail, Duck, or even a thick cut Pork Chop with a pocket cut [...]

At the turn of the last century, the “Calas Woman” was still a fixture in the French Quarter marketplace in the early morning, crying Belle Cala! Tout Chaud! and carrying a covered basket or bowl on her head filled with the Rice fritters to sell to the Creole cooks who would serve them with coffee [...]

From Nola Cuisine Creole stewed Okra and Tomatoes are simple, but sooo delicious. Okra & Tomatoes are one of those romances written in the stars, like Oysters & Artichokes. Two creatures from different worlds, that were meant to be together! To make this dish truly shine as it should, use the smallest okra and the [...]

For my wife’s first home cooked meal since coming home from the hospital with our little Anna (new pic added). I made Grilled Marinated Pork Chops with New Orleans Style Bordelaise sauce, green onion mashed potatoes, and asparagus. Just good old home cooking. It really hit the spot for both of us since we spent [...]

Here is the latest batch of Creole Cream Cheese Ice Cream, made from the Creole Cream Cheese which I made the other day. It’s texture is like velvet, and the flavor like frozen cheesecake, I can’t get enough. I made a quick strawberry sauce to accompany this (recipe follows), though it goes just fine all [...]

I made a fresh batch of Creole Cream Cheese yesterday that I finished today. I just ate what you see in the picture, sprinkled heavily with sugar, and I can tell you honestly, you don’t know what you’re missing if you don’t try this recipe. This is the easiest cheese in the world to make, [...]