Whole Braised Oxtail with Pepper Jelly Glaze

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Painted with a sweet and spicy glaze, and braised in a dark cauldron of flavor, my Whole Braised Oxtail with Pepper Jelly Glaze will fire up your taste buds with fork-tender beefiness. Meat close to the bone is my all-time favorite, and I’ve written much about them all—pork neckbones, smoked turkey necks, ham hocks and …

It’s That Time of Year – Boudin King Cake

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Year after year, my Boudin King Cake is the top Mardi Gras recipe on Acadiana Table. And could this Boudin King Cake recipe be easier? Well, actually it could if we did a 1-minute video to demonstrate how simple it is. Take a look and then scroll down for all the details. There are many …

Pulled Pork Sandwich on Sweet Potato Waffle

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This creative, open-face sandwich is piled high with flavor. If a mound of fall-apart tender pulled pork weren’t reason enough to come to the table, then layer the pork atop a piping hot sweet potato waffle crowned with tangy Southern slaw. Pass the sauce and start soppin’ up this delicious Pulled Pork Sandwich on Sweet …

Cajun Pig Roast (Cochon de Lait)

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Fall-apart tender Roast Pig with a layer of crackling skin competes on the platter with a double helping of Paella Rice and Creole Smothered Green Beans. This dish is the iconic cochon de lait, a Cajun culinary event that is full of flavor and French tradition. Communal gatherings centered on food and family are at …

Potato and Broccoli Soup

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This Potato and Broccoli Soup is easy, cheesy, creamy, dreamy, and just about the most delicious bowl around. If you’ve ever made mashed potatoes, you’re half way to one of the tastiest soups. All we’re doing here is adding aromatics, spices, chicken stock, and cream, oh, and broccoli. Yeah, it’s the fresh florets of broccoli …

Charred Brussels Au Gratin

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Creamy, cheesy, smoky, bacony—there aren’t enough words to describe your first bite of this Charred Brussels Au Gratin, but that’s okay; you won’t be talking anyway. I’ve said it before, but it bears repeating: Brussels sprouts are the most versatile vegetable in your recipe arsenal. Baked, broiled, steamed, or boiled, there are a variety of …

Short Rib Onion Soup: The Best Soup on Earth?

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For days after you’ve had this dish, your memory of it will not fade. In vivid detail, you will recall it all: the sweetness of the onions; the rich beef stock; the notes of rosemary and thyme in the pot; the chunks of tender beef short rib that add hearty flavor: the velvet cloak of …

Wild Duck Gumbo

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The bold flavors of wild duck and smoked pork sausage overwhelm your taste buds when you dive into this soul-satisfying bowl of dark Cajun roux-infused Wild Duck Gumbo—a South Louisiana specialty. I’ve heard statistics that support my contention that in Louisiana, more men cook per capita than anywhere else in the country. And that’s not …

Pomegranate Spritzer

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Just in time for New Years Eve, I’m bringing back my favorite drink recipe. If ever there were a drink to define the holidays, it is this Pomegranate Spritzer: the colors of red and green, the fragrance of fruit and evergreen, and the taste of a sweet present under the tree. This Pomegranate Spritzer is …

Quail Gumbo

Stuffed Quail Gumbo Pin it

This is one of my most popular Christmas recipes, and I’ve had numerous requests for it this season. And try as I might, I cannot quell my passion for quail.  I crave it this time of year especially, and no holiday would be complete without a quail gumbo.  Let me explain the source of my …