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

Here's another cool dessert for an out door gathering. 12 ounces gingersnap cookies (about 50 cookies) 1/3 cup plus 1 1/2 tablespoons granulated sugar, divided 1/2 cup butter, melted and slightly cooled 6 cups chopped fresh peaches (5 to 6 medium peaches) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 2 tablespoons water1 1/2 teaspoons cornstarch 1 (3.4-ounce) box vanilla instant pudding mix 1 cup half-and-half 4 ounces cream cheese, cubed and softened 3 cups heavy

Here's a nice refreshing dessert for a summer cookout. Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 5 to 6 tablespoons butter, melted Filling: 1 cup fresh blueberries 1/4 cup water 3 tablespoons granulated sugar 1 tablespoon light corn syrup 3/4 teaspoon cornstarch 1/8 teaspoon salt 1/2 teaspoon lemon zest 8 ounces cream cheese, softened 3/4 cup confectioners’ sugar 1 1/2 cup heavy whipping cream 1/2 teaspoon vanilla extract Garnish: fresh blueberrie

The holidays will be here before you know it. For many, it is prime cooking time. While there are always traditional dishes that show up every year, I am always looking for new preparations of holiday staples. Sweet potatoes are always on our holiday menus. It makes a great side to accompany the large roast of the season. Today, I want to share two dishes featuring roasted sweet potatoes. First is Roasted Sweet Potatoes and Arugula Salad, a very different way to serve the roo

Here's a warm slaw straight off the grill. 1 medium head green cabbage ( about 2 1/2 pounds), cored and cut into 2-inch thick rounds 1 yellow onion, quartered 16 ounces bacon 6 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon Creole mustard 1 tablespoon honey 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 cups chopped toasted pecans Spray grill rack with nonflammable cooking spray. Oreheat grill to high heat (400 to 450℉). Grill cabbage and

Since we had a couple of grilled recipes last week, How about a side and dessert to go with them? Here's a different twist on coleslaw. 1 1/2 cups shredded purple cabbage 1 1/2 cups shredded green cabbage 1 cup shredded carrots 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 cup thinly sliced celery 1 cup sliced green onions 1/4 cup chopped fresh parsley 1/2 cup apple cider vinegar 2 tablespoons mayonnaise 1 tablespoon kosher salt 1 tablespoon sugar 1 t

As much as I like to create new dishes, there’s always room for the classics. Many of my recipes are rooted in the dishes I ate as a child from my mother’s kitchen. No where is that better seen than when it comes to the last course of the meal. I’m not one who has the patience to bake from scratch without a proven recipe. With that in mind, today I want to share with you a couple of classic cakes. Both have been around longer than I have. The first became popular after the Do

Skewers are a great appetizer for outdoor grilling. Try this shrimp version. Self-Basting Grilled Shrimp 36 jumbo headless shrimp (about 3 pounds) Motel Butter (recipe follows) 6 10-inch metal or water-soaked wooden skewers Using sharp kitchen scissors, cut along backside of shrimp stopping just before the tails; remove dark vein and discard. Rinse under running water and pat dry. Using your finger, rub inside shell with 1/4 teaspoon Motel Butter. Carefully thread shrimp even

It's grilling time. This week, a couple of backyard options. 2 cups apple juice 2 cups water 1/2 cup packed dark brown sugar 1/2 cup salt 1 1/2 teaspoons pepper 4 chicken leg quarters, trimmed of excess fat and skin Creole seasoning, to taste Combine apple juice, water, brown sugar, salt and pepper in a bowl; stir vigorously until salt is dissolved. Rinse chicken; place into a large zip-top plastic bag. Pour brine mixture over chicken; squeeze air out of the bag and seal. Let