Blood Orange Salad

Blood Orange Salad is an elegant start to any dinner. Pin it

Blood orange.  I just like the sound of it.  A citrus so ripe, rich and juicy it bleeds flavor.  It drips intense, acidic plasma that drains the life out of the fruit.  Ok, so I’m dramatizing a bit.  But, just a bit.  These are orgasmic oranges with a bright and biting taste that begs for …

Oysters Voisin Bisque

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As an ingredient in my Oysters Voisin Bisque, oysters are a contrast.  They are as strong and impenetrable as they are gentle and delicate.  Much like the late Mike Voisin from Terrebonne Parish. Up until his untimely passing, this great man was the champion of Louisiana’s oyster fishermen and a stalwart leader in the Louisiana …

Crabmeat-Stuffed Artichoke

Louisiana Crabmeat Stuffed Artichoke Pin it

When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect starter for Sunday night’s dinner party.  It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle.  But, in the hands of an adventurous cook, …

Strawberry Muffins

Louisiana Strawberry Muffins Pin it

Scratch-baking a batch of strawberry muffins sounds like a lot of work for a fruit that is so easily consumed simply piled high atop a scoop of ice cream or morning bowl of cereal, but there is a reason.  When baked, Louisiana strawberries take on a deeper and richer taste – a syrupy sweet depth …

Crawfish Stuffed Avocado

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This Crawfish Stuffed Avocado is perfect this time of year since fresh crawfish are a spring rite of passage in Acadiana.  The variations of usage are endless, and creative expression runs rampant in Cajun and Creole kitchens alike.  This is an especially good season for crawfish with the gentle winter temperature combined with early rains …

Chocolate Nests

Bacon-flavored Chocolate Nests Pin it

This is a silly little recipe for Chocolate Nests that my daughter has perfected.  It’s genius in its simplicity.  But, leave it to me to complicate it a tad. My daughter Lauren is a sophomore at Louisiana State University and after spending her freshman year in the dorm, she is now living in her first …

Speckled Butter Bean, Okra, and Lamb Soup

Lamb Soup Pin it

This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out.  Beef, pork and chicken have been …

Crawfish Étouffée

Crawfish Etouffee recipe Pin it

There is a most disturbing trend in South Louisiana cooking these days that is gaining acceptability among traditionalists–cream of mushroom soup in crawfish étouffée.  This is nothing short of sacrilege, and it must be stopped at all cost. Don’t get me wrong. I love to experiment.  I enjoy an occasional contemporary twist on a classic.  …

Gateau Sirop

Gateau Sirop Pin it

Nothing could be more pure and simple than a slice of Gateau Sirop—a Cajun syrup cake. This classic dessert is built on sugarcane, one of the iconic ingredients of Acadiana, and a staple in every bayou kitchen. And Gateau Sirop is one of the most popular menu items at one of Acadiana’s most popular eateries. …

Louisiana Shrimp and Roasted Corn Grits

BBQ Louisiana Shrimp and Roasted Corn Grits Pin it

With Cajun spice and a buttery taste, this Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits.  I’ve been dreaming of shrimp and grits.  Not sure why.  It’s not even …