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
Tag Archives: marcelle bienvenu
Live Louisiana Crawfish from Cajun Grocer
Back when I did my review of Cajun Grocer’s Turducken in November, Charlie asked me if I would like to do a review of their Live Louisiana Crawfish when the season came around. Hmm…live Louisiana crawfish, for free? Let me … Continue reading
Posted in Articles, Featured Post
Tagged acadian, bayou classic, boiled crawfish, cajun cuisine, cajun grocer, crawdads, crawfish, crawfish bisque, crawfish boil, crawfish etouffee, creole and cajun cookbooks, creole cuisine, emeril lagasse, frank davis, how many pounds of crawfish to feed 1 person, john folse, justin wilson, live louisiana crawfish, lousiana crawfish boil, marcelle bienvenu, marcelle bienvenu crawfish boil, mudbugs, new orleans, new orleans crawfish boil, new orleans louisiana, paul prudhomme crawfish, seafood boil, turducken, turkey fryer, zatarain's crab boil
10 Comments
Shrimp and Eggplant Dressing Recipe
From Nola Cuisine Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony, kind of like Oysters and artichokes, and Okra and Tomatoes. Besides the … Continue reading
Posted in Creole & Cajun Cookbooks, Recipes
Tagged central grocery, cochon, creole and cajun cookbooks, creole italian, creole recipes, donald link, emeril, emeril lagasse, emeril lagasse's recipe for shrimp and eggplant stuffing, italian recipes, louisiana, louisiana side dishes, marcelle bienvenu, muffuletta, muffuletta bread recipe, muffuletta olive salad recipe, new orleans recipes, olive salad recipe, oysters and artichokes, pelican publishing, recipe, sam lupo, shrimp and eggplant dressing, shrimp and eggplant dressing recipe, shrimp and eggplant stuffing, sicilian recipes, talk about good, the new orleans italian cookbook
7 Comments
Calas Recipe
From Nola Cuisine 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 … Continue reading
Posted in Recipes
Tagged beignets, beignets and cafe au lait, belle cala tout chaud, cala woman, cala women, calas, calas recipe, creole cooking, crescent city farmers market, dutch cooking, frank brigtsen, holland, marcelle bienvenu, old coffee pot restaurant, oliebollen, poppy tooker, rice fritters, tilburg, what do do with leftover rice
20 Comments
Who’s Your Mama, Are You Catholic, and Can You Make A Roux by Marcelle Bienvenu
I’m a collector of Creole & Cajun cookbooks, and I’ve been looking for a resonably priced copy of Marcelle Bienvenu’s Who’s Your Mama, Are You Catholic, and Can You Make A Roux? for sometime. There are some used copies out … Continue reading
Creole Cream Cheese Recipe
From Nola Cuisine 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 … Continue reading
Posted in Recipes
Tagged bittersweet plantation dairy, cajun recipe, ccc, ccc ice cream, cheese making, creole cream cheese, creole cream cheese ice cream, creole recipes, dorignac's, dorignac's creole cream cheese, easy homemade cheese recipe, enzyme, frozen creole cream cheese, john folse, louisiana, louisiana recipes, marcelle bienvenu, mauthe's dairy, new orleans, nola, poppy tooker, recipe, redbook red velvet cake recipe with creole cream cheese frosting, rennet
35 Comments
Creole Cream Cheese Recipe
Creole Cream Cheese used to be widely available in New Orleans, over time however it became harder to find, and never outside of Louisiana. It’s a soft cheese eaten as a breakfast treat, sprinkled with sugar, covered with cream or … Continue reading
Posted in Recipes
Tagged cala woman, calas, cheese tins, cheesecake, clabbered, creole cream cheese, dorignac's, langenstein's, louisiana, marcelle bienvenu, new orleans, picayune's creole cookbook, recipe, rennet
8 Comments