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Crawfish Etouffee RecipePosted in Featured Post, Recipes on 1 July 2009
Stats: 9,684 views and 8 Comments
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 sat down with a cold beer after our guests had left, relaxed and picked all [...]
Real Cajun: Rustic Home Cooking from Donald Link’s LouisianaPosted in Creole & Cajun Cookbooks, Featured Post on 1 May 2009
Stats: 5,615 views and 17 Comments
From Cochon Butcher
My copy of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana arrived last Thursday, and I was like a kid opening his first gift on Christmas morning, shuffling for something to open the box with, flinging aside the bubble wrap to stare into a beautifully photographed crock of Gumbo. The title is [...]
Praline Sweet Potato RecipePosted in Featured Post, Recipes on 20 November 2008
Stats: 2,128 views and 6 Comments
This is my play on Candied Yams for the rapidly approaching Thanksgiving Holiday. It’s kind of like Candied Yams on PCP, and could easily play as a side dish or a dessert on the holiday table. I gave this one a test run a few weeks back when I cooked the Turducken feast when trying [...]
Posted in Articles on 6 November 2008
Stats: 2,785 views and 17 Comments
From Nola Cuisine
Despite what you have seen in stores since 30 seconds after Halloween ended (and early September in some stores), there is still a holiday between Halloween and Christmas called Thanksgiving, and it is my favorite kind because it is based entirely around eating. All of the parades are just leading up to eating, [...]
Mother’s RestaurantPosted in New Orleans Restaurants on 19 October 2008
Stats: 1,948 views and 8 Comments
Mother’s Restaurant has been on the corner of Poydras and Tchoupitoulas since 1938, named after Mary (Mother) Landry who originally owned the restaurant along with her husband Simon and their large family. The Landry family owned and operated the restaurant until 1986 when the Landry sons sold the restaurant to Jerry and John Amato, who [...]
Posted in Articles on 16 October 2007
Stats: 2,231 views and 4 Comments
Well it’s Fall again, and in my house that means it’s time to fire up the smoker and start bulking up the freezer with Andouille, Tasso, and other seasoning meats for Gumbo, soup and stew season. I love the smell of the crisp fall air, mixed with the smell of rich pecan smoke. It reminds [...]
Redfish CourtbouillonPosted in Recipes on 3 April 2007
Stats: 3,983 views and 7 Comments
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 [...]
Posted in Recipes on 9 February 2007
Stats: 2,862 views and 13 Comments
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 [...]
Posted in Recipes on 4 February 2007
Stats: 2,214 views and 4 Comments
It was cold as hell here in Michigan with a high of 6 degrees F today, Gumbo was definately in order. Here is how I made it today. I make it different every time because in my opinion, Gumbo is an evolution that improves as the cook ages and gains experience.
Okra Gumbo with Chicken [...]
Posted in Recipes on 30 November 2006
Stats: 1,950 views and 5 Comments
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 [...]
