Original recipe adapted from Emeril. A family favorite at the beach. Love the feta spread!!! Ingredients: 1 1/2 cups finely chopped onion 1 TBSP grated lemon zest ¼ cup lemon juice ¼ cup chopped parsley ¼ cup chopped cilantro 3 TBSP chopped fresh mint 2 tsp salt 1 tsp cumin 1 tsp paprika 1 tsp […]
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My friend Mark Dudley makes the best smoked meats. I anxiously await my invitation to their home each year for the annual Christmas party or other holidays because I know that Mark will have prepared a smoked turkey, brisket or pork butt. I have learned from him that the art is in the slow cooking.
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“I DON’T THINK you can really understand the South if you don’t understand barbecue, as food, process, and event” says John Shelton Reed in Barbecue Sociology. It’s July and the dog days of summer have arrived ablaze with a sultry, steamy barely whisper of a breeze. The last thing you want to do is turn
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JULY IS A MONTH of independence! School is out, kids are home and vacations are in full swing! The garden is full of green and sparkles after all of spring’s preparation–or is it? When the temperature heats up, who wants to spend hours working in the hot sun? Not this reluctant gardener, for sure! I
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Habitat for Humanity St. Tammany West held a Women Accepting The Challenge of Housing (W.A.T.C.H.) and Women Build appreciation reception at the home of Pierre and Suzie Villere on Wednesday, June 10. W.A.T.C.H., a group of dedicated ladies who ensure Women Build continues to thrive in western St. Tammany, donated $32,000 toward building three safe,
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The Tchefuncte River Foundation and The Lake Pontchartrain Basin Maritime Museum hosted the 2nd Annual Tchefuncte Tribute Gala to raise funds and awareness to restore the Madisonville lighthouse and the Tchefuncte River beach. Sponsors included Champagne Beverage, Republic and George’s Mexican Restaurant. Over 20 local restaurants provided food for the event with music by Twilight.
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Enter the modern enterprising man or men: The Ancient Order of Southern Gourmets. Founded five years ago by Cajun gourmand and raconteur, Chris Dautreuil, this group of 40-plus men share a love of camaraderie, good food, cooking and a taste for fine wine. The “Ancient Gourmets” as I fondly refer to them, meet once a
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Len White’s Israeli Couscous stuffing Len cooks like I do…without recipes and measurements. He did not have a specific recipe for his boned chicken leg and thighs stuffed with a fruity and fragrant Israeli couscous. So, I found this recipe that is probably as close as we will get to Len’s creation unless he extends
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From “Recipe Girl” as interpreted by Cal Zenor, The Ancient Order of Southern Gourmets This is a decadent, very rich dessert. It’s delicious, but should be served in small portions. I would even suggest serving it in after-dinner drink glasses with small spoons. INGREDIENTS: Two 8-ounce packages cream cheese, softened 2 cups granulated white sugar 2
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From Donald Link, “Real Cajun” Ingredients: 1 pint shucked oysters 3 ounces thick sliced smoked bacon, cut into ¼ inch cubes 4 tablespoons butter 1 small onion chopped 1 bunch scallions 2 celery stalks cut into ¼ inch cubes 1 small potato diced 1 cup chopped fennel bulb 2 garlic cloves, minced 5 bay leaves
Herbsaint Infused Oyster Stew with Smoked Bacon Read More »
ONE OF THE FIRST cookbooks that my mom acquired was River Road Recipes published by the Junior League of Baton Rouge in 1959. Over 1.3 million copies of this recipe collection have been sold. I cannot imagine a Louisiana kitchen without a copy of this textbook of Creole cuisine. I recall that there was a
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