Who doesn't love the flavor of crab? This crab butter is great on any seefood. It also goes well with pasta. 2 1/2 pounds gumbo crabs (or crab shells) 1 small onion, chopped 2 ribs celery, chopped 1 spring rosemary 1 sprig oregano 1 bay leaf 2 sticks butter, softened 3/4 teaspoon Creole seasoning 2 tablespoon fresh minced chives Combine gumbo crabs, onion, celery, rosemary, oregano, and bay leaf in a stockpot. Cover with 2 quarts water. Place over medium-high heat and bring t

This week, let's make some compound butters. These are great to add a little extra flavor to a dish. 2 tablespoons olive oil 6-10 cloves garlic, minced 2 sticks butter, softened 3/4 teaspoon salt 1/4 teaspoon pepper Heat oil in a small skillet over medium heat. Add garlic; sauté until fragrant, about 2 minutes (do not brown). Remove from heat and cool to room temperature. Combine garlic, butter, salt, and pepper; mix well. Form into a long cylinder on a piece of parchment pap

As the heat begins to rise, people are looking for lighter eating options. Salads are an excellent choice. They are great for side dishes as well as light main courses. Today, I want to showcase salads differently. Neither of today’s recipes contain lettuce. The first one, Cucumber, Tomato and Herb Salad uses a slight bit of basil for its lettuce component. The second one, Green Papaya Salad, uses cabbage. So, take a trip to your local Farmer’s market, gather your ingredients

Smothering foods is a way of life in the south. Let's smother some collards. 1 small ham bone 4 cup chicken stock Water 2 tablespoons canola oil 1 large onion, finely chopped 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 cups chopped smoked ham 2 pounds fresh collard greens 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/2 teaspoon hot sauce wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold

This week, we are looking at collard greens. 1 pound fresh collard greens 1/4 cup bacon drippings or canola oil 8 ounces salt pork 1/2 cup chicken stock Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes. Remove thick center stems from leaves and discard; tear of chop roughly into 2-inch pieces. In a large pot, heat bacon drippings or oil over medium high heat. Add salt pork; sauté 5 t

Summer’s here! Before it gets too hot, time to enjoy some meals in the great outdoors.Whether you clean off your grill or head to a shady spot in the park, outdoor dining is a great way to change your dining surroundings. The recipes can be as simple or complex as you want them to be. With that in mind, I am sharing three recipes with you today. The first is an outdoor staple, Potato Salad. The second one is for the grill, Grilled Flank Steak with Coffee-Creole Mustard Marina

White beans are often found on restaurant menus on Thursday. Here's a recipe great for any day of the week. 1 pound dried navy beans, rinsed 2 tablespoons canola oil 2 large onions, chopped 1 large bell pepper, chopped 4 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 10 cup chicken stock 8 ounces smoked ham hocks 3 cups chopped ham cubes 2 bay leaves Hot buttered French bread Cover beans with cold water. Soak overnight. Drain;

These week, I want to feature a cooking vessel, the Dutch oven. Let's start with a chili. 2 tablespoons canola oil 4 pounds ground beef 2 large onions, chopped 2 bell peppers, chopped 6 jalapeños, seeded and chopped 8 garlic cloves, minced 6 ounce can tomato paste 8 heaping tablespoons chili powder 3 tablespoons cumin 1 1/2 teaspoon salt 1 teaspoon black pepper 3 cups beef stock 12 ounces beer 28 ounce can crushed tomatoes Hot cornbread, for serving Preheat oven to 425℉. Set

Beignets need no introductions. They are the go to doughnut in New Orleans. Right next to the river across from Jackson Square sits Cafe du Monde. Open 24 hours a day, 365 days a year, it is the premiere location for this local treasure. Today, I want to share with you the recipe for Beignets. I am also including delicious sauce that takes it to another level. It’s perfect for a fancy dessert. So gather your ingredients, and Let’s head to the kitchen! Beignets with Cafe Au La

Here's a recipe based on one from a fellow De La Salle alum, Chef Greg Sonnier. He owns Gabrielle restaurant. 7 tablespoons butter, divided 2 heads cauliflower 1 medium onion, diced 2 cloves garlic, minced 1/4 cup all-purpose flour 2 1/2 cups chicken stock 4 ounces cream cheese, softened 1/4 teaspoon Creole seasoning, or to taste 1/4 teaspoon smoked paprika, plus more to taste Kosher salt and ground black pepper, to taste 1 1/2 cups freshly grated Pepper Jack cheese Duxelles

Let's see what we can do with cauliflower this week. The recipe replaces the trout with Amandine sauce. 2 heads of cauliflower, cut into florets ( about 8 cups) 1 cup sliced shallots 2 teaspoons kosher salt 6 spring fresh thyme 1 tablespoon coriander seeds, toasted and ground Zest and juice of 2 satsumas 1/2 cup canola oil 3/4 cup butter, cubed 1/4 cup lemon juice 2 tablespoons chopped fresh parsley 2 cups almonds, sliced, lightly toasted Preheat oven to 450℉. On a rimmed bak

With the local Farmer’s market reopening, it’s time to search for some great spring produce. Among the fruit offerings for spring are strawberries, apricot, and cherries. From the vegetable offerings, you have peas, radishes, artichokes, spinach, and kale among others. Today, I want to focus on one that’s popular in the spring with a very short growing season, asparagus. The growing season for asparagus runs from April through June. They are not grown here in Arkansas. They a

This is a great dressing for a fried oyster salad. 3/4 cup mayonnaise 1 tablespoon Creole mustard 1 1/2 teaspoon paprika 1 teaspoon prepared horseradish 1 teaspoon fresh lemon juice 1 teaspoon dill pickle juice 1 teaspoon hot sauce 1/2 teaspoon Creoel seasoning 1 clove garlic, minced In a medium bowl, stir together all ingredeints until well combined. Check Out the Top 80 Chef Blogs Enjoy!!! Creole & Cajun Comfort Food is now available online. #youcanttakeneworleansoutoftheco

White remoulade sauce is traditionally what you would find in France. 1 n1/2 cups mayonaise 1/2 cup cliced green onion 1/2 cup ketchup 1/2 cup Creole mustard 1/4 cup diced celery 1/4 cup chopped fresh parsley 2 tablespoons minced garlic 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh lemon juice 1 teaspoon Louisiana hot sauce 1/4 teaspoon cracked black pepper In a medium bowl, whisk together all ingredeints. Cover and refrigerate for at least 4 hours or up to overnight

Sunday is the busiest day of the year for restaurants. People feel the best way to celebrate mom is by taking her out to her favorite restaurant. I, however, think differently. The very first Sunday after I left the restaurant business was Mother’s Day. Instead of bringing her out to dinner, I was able to celebrate with her and my family by cooking dinner. While I don’t remember what I cooked that day, I did want to share with you a menu that your mom would be more than happy

Here's a recipe using two of my favorite protiens, osyters and andouille. 3 ounces andouille sausage, finely diced 2 tablespoons minced shallots 1 clove garlic, minced 1 teaspoon all-purpose flour 1/2 cup half-and-half 1/4 teaspoon fresh lemon juice 1/8 teaspoon hot sauce (optional) 1/4 teaspoon ground black pepper, divided 6 tablespoons Panko breadcrumbs 1 tablespoon butter, melted 1/8 teaspoon kosher salt 12 fresh oysters on the half shell (see note below) Lemon wedges, to

Time for another couple of oyster recipes. Canola oil, for frying 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 teaspoon kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1/4 teaspoon cayenne pepper (optional) 12 fresh oysters, shucked and drained 1/4 cup mayonnaise 3 teaspoons Sriracha sauce 4 slices Texas toast 4 slices applewood-smoked bacon, cooked 2 slices of tomatoes 2 leaves green leaf lettuce In a heavy-bottomed skillet, pour oil to a depth of

The other white meat, pork, often takes a back seat to chicken and beef. If you are trying to watch your weight, pork is a far better protein than beef. It’s leaner and not as expensive. You can be creative with pork as you can be with other proteins. Today, I want to share with you two cuts of pork that make great meals. The first is a Pork Steak with Chimichurri Sauce. The second is a Creole Seasoned Pork Tenderloin with Citrus Chutney. They are both great tasting dishes th

Snickerdoodles are one of my favorite cookies. Here, we dress them up with carnival colors. 1 cup butter, softened 1 1/4 cup granulated sugar 1/2 cup firmly packed dark brown sugar 2 large eggs, room temperature 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 cup purple sanding sugar 1/4 cup yellow sanding sugar 1/4 cup green sanding sugar In the bowl

This week, I am going to share a couple of dessert finger foods. THis first one could also be served for breakfast. Canola oil, for frying 1 1/2 cups sugar, divided 1 teaspoon ground cinnamon 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1 cup whole buttermilk 2 large eggs, room temperature 2 tablespoons butter, melted and cooled 1/2 teaspoon vanilla extract Buttermilk Glaze (recipe follows) In a large D