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

here are two schools of cornbread, sweet and non-sweet. My wife is firmly in the first group. For the holidays, she always ask me to make chicken cornbread dressing made with sweet cornbread. It is one of her favorite dishes. There is a lot to be said about non-sweet cornbread. I find that it lends itself to different recipes than sweet cornbread doesn’t. With that in mind, today I want to share with you two different cornbread recipes. The first one makes individual muffins,

Crabmeat au Gratin is one of my favorite crabmeat dishes. Here's Don's version, which is still on the menu. 1/2 cup celery, chopped fine 1 cup onion, chopped fine 1/4 pound butter 1/2 cup all-purpose flour 13 ounce evaporated milk 2 egg yolks 1/2 cup grated American cheese 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 pound white crabmeat 1/2 pound grated American cheese Sauté onion and celery in butter until the onions are wilted. Blend flour well w

This week, I want to share a couple of recipes from a restaurant I first ate at in my childhood, Don's Seafood and Steakhouse. 1 1/2 cups onions, chopped 1/2 cup celery, chopped 1/4 pound butter 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup bread crumbs 1/4 teaspoon black pepper 4 pounds fillet of red snapper 1 pound shrimp, peeled and deveined 3 stale hamburger buns 4 eggs 1 pound white crabmeat 1/4 cup tomato catsup Boil shrimp, drain water and chop

Sauces are a great way to elevate a main dish. Some restaurants employee a saucier, who is responsible for making sauces and stocks. Given the opportunity, I will always prepare a sauce for my meals. We don’t always have the time to make a sauce. Today, I want to share a way to remedy that. One does not think of a slow cooked as a way to make sauces. They are a great way to bring the depth of flavor that good sauces contain. I am sharing two different ones. The first is a lig

Here's a wonderful beverage for your 4th celebration 1 cup fresh mint leaves 1/4 cup chopped fresh ginger 2 (750-ml) bottles white wine 3 cups Gingeroo (a ginger and rum drink from Celebration Distillation in NOLA 1 cup frozen blueberries 1 cup frozen watermelon chunks 1/4 cup fresh lemon juice Garnish: fresh mint leaves In a large pithcer, mash mint and ginger with a wooden spoon. Add wine, stirring until combined. Refregerate for 2 hours or overnight. Strain wine mixture th

With the big celebration coming up, I thought I would share a couple of refreshing beverages for your gathering. 1 pint fresh blueberries 1 cup sugar 1 cup water 2 cups gin 1 cup fresh lemon juice 4 cups chilled club soda Garnish: lemon slices, fresh blueberries In a small saucepan, bring blueberries, sugar and 1 cup of water to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain mixture into a large pitcher, let cool to room temperature. Cover and re

It is often said that people eat with their eyes. The first view of the dish you are about to eat can definitely raise your anticipation of it’s flavor. With the advent of Instagram, people are constantly posting pictures of their meals. Many people have taken food photography to another level. You must first start with a dish that is worthy of posting. Today, I want to share with you a recipe that not only photographs well, but it is also delicious to the last bite. The visi

Blackberries always brings me back to my grndmothers yard. We would pick the blackberries for her to make many different things with. 1 1/4 cups butter, softened 1 cup firmly packed dark brown sugar 2 cups quick-cooking oats 2 cups all-purpose flour 3/4 teaspoon baking soda 13 ounces blackberry preserves 1 1/2 cups fresh blackberries, sliced lengthwise 1 tablespoon lemon zest Preheat oven to 350℉. Line a 13x9-inch baking pan with parchment paper, letting excess extend over si

With the opening of our Farmer's market, I often find the best fresh berries. This week, we will celebrate them witha couple of dessert recipes. 1 1/2 cup all purpose flour 1/3 cup plus 1 1/2 teaspoons granulated sugar, divided 1 1/4 teaspoons kosher salt, divided 1 teaspoon lemon zest 1/2 cup cold butter, softened 1/3 cup ice cold water 3 cups mixed fresh berries (ie. Sliced strawberries, blueberries, raspberries) 2 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 larg

Arkansas is the country’s largest rice producing state in the nation. Louisiana is also in the top three. One of my favorite dishes to cook (and eat) is jambalaya. There are many other ways to bring rice to the table. With that thought in mind, I want to share with you a couple of dishes including this wonderful grain. The first contains seafood, Cajun Shrimp and Rice. The second one is paired with a different protein, Smothered Pork Chops and Rice. Both would be a highlight

Here's a great appetizer for those who are trying rabbit for the first time. 6 (2-3-ounces) rabbit tenderloins 3 1/4 teaspoons Creole Seasoning, divided 1/2 cup all-purpose flour Canols oil for deep frying Unsalted butter for deep frying Mustard Sauce (recipe follows) Peel any sliver skin from the rabbit and discard. Sprinkle the rabbit lightly and evenly with 1/12 teaspoons of Creole seasoning and combine the remaining Creole seasoning with the flour in a medium-size bowl o

To steal a phrase from the intrepid hunter Elmer Fudd, this week "Be vewy, vewy quiet, I'm hunting wabbits." Here are a couiple of ways to prepare those wascawwy wabbits. 4 tablespoons butter 1 1/2 cups finely chopped onions, divided 1 1/2 cups finely chopped celery, divided 1 1/2 cups finely chopped bell pepper, divided 2 tablespoons Creole seasoning 1/2 teaspoon hot sauce 1 2/3 cups chopped tasso 3/4 cup tomato sauce 2 pounds rabbit, cut in 1/4-inch pieces 2 cups uncooked r

One of my favorite cities to visit is San Francisco. My first impression was standing at the cable car turnaround on Market street. I was mesmerized watching the car climb up the hills of Powell St., disappearing as they started their journey towards the bay. Once we reached the bay, my thoughts turned to food. One of the local dishes was a soup/stew called Cioppino. This delicacy was created by Italian immigrant fishermen in the city. It is said that fisherman who weren’t su

Every time I see a blackberry, it takes me back to my childhood. My grandmother has a blackberry bush in her yard. We would often pick them for her. Here's a recipe using blackberries. 1 pound fresh blackberries 1 cup sugar 1/8 teaspoon salt 1 teaspoon red wine vinegar In a medium saucepan, combine blackberries, sugar, and salt. Using a potato masher, gently mash until blqackberries begin to release their liquid. Stir until sugar is moistened. Bring to a boil over medium-high

This week, I am featuring a couple of recipes to help complete other dishes. Let's start with a dessert topping. 1/2 cup cold Creole cream cheese 2 1/2 tabllespoons confectioners' sugar 3/4 cup cold heavy whipping cream in the bowl of a stand mixer fitted with the whisk attachment, beat cold creole cream cheese and confectioners' sugar at medium-high speed until smooth, stopping to scrape sides of bowl. With mixer on medium speed, slowly add cold cream, beating until combined

Every year around Labor Day, an annual tradition takes place, the start of Football season. Whether it’s the bright Friday night lights of high school football, college game day on Saturday, or professional football on Sunday, the excitement fills the air with hope for a championship season. What makes things even more exciting is gathering with friends to watch these games. Of course, you need some good food for your viewing pleasure. I have assembled two recipes that are gr

What would a brunch be without some liwuid refreshment? Here's something to wet your whistle. 12 ounces fresh raspberries 1/4 cup sugar 2 tablespoons fresh lemon juice 2 (750-ml) bottles prosecco, chilled Garnish: fresh raspberries, lemon twist In the container of a blender, combine raspberries, sugar, and lemon jice; process until smooth. Strain mixture through a fine-mesh sieve. Cover and refrigerate until ready to serve. In bottom of each oof 12 glasses, pour 2 tablespoons

Let's continue the brunch menu with this simple and refreshing salad. 3 cups orange segments 2 pounds fresh strawberries, diced (about 3 cups) 2 tablespoons chopped fresh mint 1 teaspoon lime zest 2 tablespoons fresh lime juice 2 tablespoons honey Garnish: fresh mint leaves In a large bowl, combine orange segments, strawberries and chopped mint. In a small bowl, combine lime zest and juice and honey. Pour over orange mixture, gently tossing until combined. Garnish with mint l

Brisket is one of the stars of the smoker. It is my preferred smoked meat. It is not something that I cook often due to the length of time required to smoke it. I do love to eat it. It is always my first choice when I visit a BBQ restaurant. With a taste for brisket on my mind, I started searching for non-smoked ways to cook one. What follows is two different ways to cook a brisket. The first is to boil it, Boiled Brisket of Beef. The second one gives you some smoked flavor,