Let's go into the bayou for the recipes this week. Here's is tow featuring the Louisiana Yard Dog, Alligator. 3 pounds ground alligator meat 2 pounds ground pork 1/2 pound ground pork fat 1 cup ice water 1/2 cup minced yellow onion 1/4 cup minced celery 1/4 cup miced red bell pepper 1/4 cup minced garlic 1/4 cup minced parsley 1/4 cup sliced green onion 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh sage Creole seasoning, to taste 15 feet hog casing (optional) I

Pecans are the king of nuts in the South. The locally native tree is cultivated primarily for the seeds that they produce. Of course, the wood from the tree is often used in smokers to bring distinct flavor to meats. There are many uses for pecans. Today, I want to share with you three recipes. The first uses the nut as a highlight, Mashed Sweet Potatoes with Pecan Topping. The second and third are traditional desserts, Pecan Pralines and Classic Pecan Pie. So gather up your

Here's a twist on a New Orleans Classic. 1 pound ground chuck 1/3 pound ground pork 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon canola oil 8 slices provolone cheese 4 sesame seed hamburger buns, halved and toasted 1 cup Italian olive salad 12 thin sliced hot capacola 6 thin slices mortadella, cut in half 6 thin slices Genoa salami, cut in half In a large bowl, gently combine beef and pork. Divide mixture into 4 portions, and shape into 4-inch patties (a

How about a couple of sandwiches that are not PoBoy'? Let's start with something to start your day. 6 large eggs 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper New Orleans-Style Hot Sausage 6 slices Cheddar cheese 1/2 cup ketchup 1/4 cup mayonnaise 1 teaspoon hot sauce 3/4 teaspoon garlic powder 6 English muffins, halved and toasted Preheat oven to 350℉. Spray a 6 cup jumbo muffin pan with cooking spray. Crack 1 egg into each prepared muffin cup. Sprinkle with salt

You all know my love for comfort food. These traditional dishes bring back warm memories, as well as warm feelings in your belly. As we go deeper into winter, these warming dishes keep coming to the forefront of my menu choices. Today, I want to talk about a dish that came from England with the settlers of the New World; Pot Pie. This entire meal in one dish is a wonder to behold. I want to share two different recipes. First is a Leftover Turkey Pot Pie, which is perfect for

Let's continue the week with another melon flavored adult beverage. 1/4 cup sugar 1/4 cup boiling water 1 cup packed fresh mint leaves, divided 3 cups diced cantalopue 4 1/2 ounces fresh lime juice 12 ounces white rum Frozen cantaloupe chunks (see below), to serve 36 ounces sparkling water Garnish: fresh mint sprigs, cantaloupe wedges In a small bowl, combine sugar and boiling water, stirring until sugar dissolves. Stir in 1/4 cup mint leaves. Let cool completely. Strain thro

How about a couple of refreshing adult beverages this week? 3/4 cup sliver tequila 1 jalapéno, sliced 1/2 teaspoon Tajin Classico 4 cups cubed seedless watermelon (about 1 small watermelon), frozen 1/3 cup fresh lime juice 1/2 cup triple sec 2 tablespoons agave nectar Garnish: lime wedge, thinly sliced watermelon In a Mason jar, combine tequila, jalapéno, and tajin. Let stand for 1 hour or overnight for more spice. Strain through a fine-mesh sieve, discarding solids. Infused

It’s the time of year for parties. I know that means different things to different people. Naturally, my thoughts always turn to food. I’m always on the lookout for some new bite-sized finger foods. Today, I have found a couple of sweets that are perfect for any holiday party. The first is Orange-Ginger Cheesecake Bars. They have a great balance of sweet and savory. The second can be used for breakfast or dessert, Mini Chocolate Danish. So gather up your ingredients, and Let’

As I am not one to start a meal with a cold dish, here's a great warm appetizer that is sure to please. 8 tablespoons butter, divided 1/2 cup minced shallots 1/2 cup heavy whipping cream 10 ounces cream cheese, softened 2 tablespoons minced green onion 1 1/2 pounds lump crabmeat, picked free of shells and divided 4 ounces goat cheese, crumbled 1 tablespoon extra-virgin olive oil Crackers and endive, to serve Garnish: sliced green onions, creole seasoning Preheat oven to broil

Let's look at a couple of crabmeat appetizers this week. Let's start with a dish that's great for the hot summer months. 1 pound fresh or frozen lima beans 3 cups fresh corn kernels (about 4 ears of corn) 1/2 cup whole buttermilk 1/2 cup mayonnaise 2 tablespoons thinly sliced fresh basil 2 tablespoons fresh lemon juice 2 tablespoons pickle brine 2 teaspoons chopped fresh dill 1 teaspoon salt 1 teaspoon Creole seasoning 1 teaspoon ground black pepper 1 pound lump crabmeat, pic

There are many people who are immediately recognized by their first name. Elvis and Cher are two that quickly come to mind. When it comes to the kitchen, one of the most famous one name chefs made his mark in the city of New Orleans, Emeril. Emeril Lagasse started his rise to fame at Commander’s Palace before he went on to open his restaurant empire. Not only did he redefine New Orleans cooking, he was also very proud of his heritage growing up in Fall River Massachusetts. To

Here's a recipe from Antione's. It is featured on their COOLinary menu. 3 cups sliced toasted almonds 1 1/2 cups butter 1 1/2 cups half-and-half 3 whole eggs 1 teaspoon salt 1/2 teaspoon ground white pepper 1 dozen soft shell crabs, cleaned Flour Heat deep fryer to 350℉. Sauté the almonds in the butter until they become golden brown. Keep warm. Make a batter by combining the half-and-half, eggs, salt and pepper. Dredge the crabs in flour, then into the batter then back into t

This week, I though I would share a couple of recipes features on the menus of restaurants participating in COOLinary. Let's start with one form Galatoire"s 2 large ripe tomatoes 1 fryer chicken, cut into 8 pieces 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste 2 tablespoons butter 8 ounces button mushrooms, sliced (about 2 cups) 1/4 cup finely sliced scallions (white and green parts) 2 tablespoons garlic 1 teaspoon cayenne pepper 1/2 cup white

I can smell the Thanksgiving feast being cooked already. This is my most traditional holiday. Last year, my wife and I changed things up. Instead of spending the day with her family, we took a trip to spend Thanksgiving with my cousin and her family in Denton, Texas. Thus, a new tradition was started. Today, I want to share with you two new recipes for the centerpiece for your holiday table. The first is the grand bird itself, Cajun Spiced Turkey. The second is from the other

Here's a twist on Stuffed Jalapéno Poppers. This roasted version is a slughtly healthier choice. 8 ounces cream cheese, softened 4 ounces goat cheese. Softened 1/3 cup finely chopped toasted pecans 1/3 cup finely chopped green olives 1 1/4 teaspoon Creole seasoning, divided 24 mini tricolor sweet peppers, steamed and seeded Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together cream cheese, goat cheese, pecans, olives, and 1/4

This week, I have a couple of appetizers coming your way. Let's start off with a dish featuring a Cajun original, Boudin. 1 (16-ounce) loaf French bread 1 tablespoon olive oil 1 small onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 poblano pepper, seeded and chopped 1 teaspoon kosher salt 1 pound boudin, casings removed, crumbled 2 tablespoons chopped fresh parsley 8 ounces cream cheese, softened 1 cup shredded Cheddar c

Some people think that the only times to eat soup is when it’s cold or when you’re sick. I am not in that group. Soup is welcomed at my dinner table year-round. Though, there are some soups that lend themselves to colder weather. Which brings me to today’s recipes. Cream based soups, in my opinion, are better eaten when there’s a chill in the air. The comfort food feeling of the cream warms your body with every spoonful. Today, I’m sharing two cream-based soups, Cream of Mush

Most of my Caesare salads have fried components that mimic croutons. Here we add croutons for a lghter protein. You can find my homemade Caesar Dressing on my website. 2 thick slices sourdough bread 2 tablespoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 4 (6-ounce) skin-on red snapper fillets 8 cups chopped romaine lettuce 1/2 cup shaved Parmesan cheese Your favorite Caesar dressing, to serve Garnish: shaved Parmesan chees

Let's continue with the grilled theme with a couple of salads woith grilled components. 4 tablespoons canola oil, divided 8 (3/4-inch thick) sliced peeled cantaloupe 1 pound extra-large shrimp, peeled and deveined (tails left on) 1 teaspoon kosher salt, divided 1/2 teaspoon ground chipotle chili pepper 2 pounds assorted medium heirloom tomatoes, sliced 1/4 cup halved cherry tomatoes 1/2 cup torn fresh cilantro 1/3 cup crumbled queso fresco Chipotle-Lime dressing 9recipe follo

While turkey may be the star of the Thanksgiving table, the sides are more than just a supporting cast. To me, they make the meal. Every year, I try to bring at least one new side to the table. Instead of creating a new dish, I thought, this year, I would turn back the page and find a couple of classics. With this in mind, I present to you two classic sides that are perfect for the holiday table. The first is Spinach Madeline, a creamy spinach casserole. The second focuses on