How about a coulpe of shrimp recipes this week. Lets start in the oven with this one. 1 pound multicolor carrots, peeled and chopped 1/2 pound parsnips, peeled and chopped 1 pound tricolor potatoes, quartered 1 medium fennel bulb, cored and sliced 2 medium shallots, sliced 4 cloves garlic, smashed 2 tablespoons olive oil, divided 2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 5 sprigs fresh thyme 1 pound colossal shrimp (8 to

I am not the biggest vegetable eater. That doesn’t stop me from looking for good vegetable recipes. I was going over my list and noticed a vegetable that I haven’t written about. Today is a great day to remedy this. When you see a cauliflower in the store, the first thing you notice is the white large rounded “head”. These recipes call for the cauliflower to be broken into florets. You can buy the cauliflower already broken down into these small morsels. I have two recipes to

Here's a great dish for putting in the oven and finishing your housework. 1 large sweet onion, cut into wedges 3 large sweet potatoes 4-pound pork shoulder 1/4 cup blackened seasoning 2 tablespoons apple cider vinegar 1 tablespoon cane syrup 1 tablespoon olive oil 1/2 teaspoon kosher salt 5-ounces spring mix lettuce 1/4 cup thinly sliced sweet onion 1/4 cup shaved radish Butter, Salt, and ground black pepper, to serve Preheat oven to 375℉. In bottom of a Dutch oven, arrange o

Let's head to the oven this week for a cople of roasted dishes. Let's start with some yardbird! 4 chicken quarters 2 tablespoons olive oil 1 tablespoon plus 1/2 teaspoon Creole seasoning, divided 1 tablespoon butter 4 ounces tasso, finely chopped 1/2 cup chopped green onion 1/2 cup dry white wine (sub chicken stock) 2 tablespoons chopped fresh parsley 1 cup heavy cream 1 tablespoon hot sauce (optional) Hot cooked rice, to serve Garnish: chopped fresh parsley Preheat oven to 4

I am not a fan of winter. Being from the deep south, I am not a cold weather person. There are, however, a few things I look forward to during winter. Christmas is my favorite holiday. When it comes to food, oysters reach their peak during the cold winter months. Today, I want to share with you a couple of recipes featuring my favorite bivalve. The first is a sandwich, Fried Oyster BLT. The second one is considered a fancy appetizer, Baked Oysters with Andouille Cream. So, af

Bananas Foster is a New Ortleans invention. This week, I want to share that flavor in other recipes. 1 2/3 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon baking powder 1/8 teaspoon ground nutmeg 1 cup mashed ripe banana ( about 2 medium bananas) 1/2 cup firmly packed light brown sugar 1/4 cup granulated sugar 6 tablespoons butter, melted 1/4 cup full-fat plain Greek yogurt 2 large eggs 1/2 teaspoon rum extract

My sweet tooth has been showing lately. I know everyone wants to cut back at the beginning of the year. For those of you who like to indulge in sweet treats, I have a couple for you. Today I am featuring a couple of sweet treats. First is a ball full of tasty cake, Buttermilk Drops. Second is a twist on a traditional cookie, Mardi Gras Snickerdoodles. Both of these are great for after dinner or anytime snacks. So, gather up your ingredients, and Let’s head to the kitchen! But

Here's a twist on my favorite fancy egg dish. I think you will like the direction the sauce takes the dish! 6-ounces country ham slices 2 tablespoons butter]3 tablespoons all-purpose flour 1 cup strong brewed coffee 1 cup chicken stock 1 tablespoon ketchup Black Pepper Drop Biscuits ( recipe follows) 6 large eggs, poached Ground black pepper, to taste In a large bowl, combine ham and water to cover. Let stand for 10 minutes. Remove ham, and pat dry. In a large skillet, melt b

This week, let's do something for breakfast. You will need both today's recipe and Thursday's for a complete dish 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 3/4 teaspoon ground black pepper, divided 1/2 teaspoon granulated sugar 1/4 teaspoon granulated garlic 3 tablespoons frozen butter, grated 1 1/4 cup whole buttermilk 2 tablespoons butter melted Preheat oven to 400℉. Line a baking sheet with parchment paper. In a large bowl, whis

Holidays are normally filled with sweets. Whether it is cookies, cakes, pies or candy, the sweet tooth demands attention during the season. Fudge has its origins in the United States during the 19th century. There are many regional variations throughout the country. Today, I want to share with you two different types of fudge, along with a dessert using fudge. Our first variation is a Basic Fudge Recipe. The second is another favorite fudge flavor, Peanut Butter Fudge. Lastly

Time to spice things up. Let's take some alligator and tasso and prepare it Cajun Style! 2/3 cup plus 2 teaspoons canola oil, divided 1 pound tasso, cut into 3/4-inch pieces 1 cup all-purpose flour 1 cup diced yellow onion 1 cup dice poblano pepper 1/2 cup diced celery 28-ounce can diced tomatoes 4-ounce can chopped green chilies 3 tablespoons tomato paste 3 cloves garlic, minced 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 1 to 1 1/2 cups seafood

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