I think that sandwiches often get a bad rap for being so easy to make. Take two pieces of bread, put some meat and condiments on it and you have a sandwich. While this will nourish you, there are many ways you can elevate your sandwich game. With that in mind, I want to share with you a couple of sandwiches that are far from boring. The first one is a sandwich that is served warm, Toasted Hot Bacon, Cheese, Basils & Tomato Sandwiches. The second one is a zesty chicken sandwic

Today would have been my brother Lyle’s 70th birthday. Unfortunately, he passed away ten years ago. Growing up, he always included me in the grownup activities. Being the best athlete in the family, he wasn’t afraid to take the youngest brother on his team and help him shine. Like most of my brothers, Lyle was always at home in the kitchen. Our holiday gatherings featured some of the best cooks around. Since I can’t talk to him today, I want to honor him with the following re

As you are well aware, my favorite type of sausage is andouille. Truth be told, there is another type of sausage that is very close, Italian sausage. I remember my introduction to Italian sausage. My mother would always cook a few links for my father. As a child, I often wondered what was so special about them. When I first tasted it, I did not like the taste. As I grew older, I gave it another try. Too my surprise, I found that it was a great flavor, different from any other

For a person who never liked to write papers and essays in school, I have come a long way. With two cookbooks under my belt, today I am reaching another milestone. It is with great pleasure that I share with you my 400th column. When deciding on what recipes to share, I figured that I would put my two most recent new dishes I have cooked in print. A chef is only as good as his last dish. The first one is a coastal Southern staple, Peggy’s Shrimp and Grits. The second one is a

If you take a stroll through the Farmer’s Market on Saturday, you will find the freshest produce available. On one of my weekly trips, I spotted a staple in Southern cooking, okra. It is found throughout the area fried as a side dish. There are many different ways you can prepare okra other than fried. It is with that in mind that I thought about the following dishes. The first is a recipe that is an ingredient in a following recipe, Spicy Pickled Okra. The recipe that follow

I am not one who likes to start a meal with a cold dish. But with the temperatures that we are currently enduring, sometimes you just have to break the rules. Cold dishes can be very refreshing. They also are less filling as hot menu items. That doesn’t mean that they are not flavorful and delicious. With the heat in mind, I have assembled 3 appetizers that are not served warm. The first is Tomato-Shrimp Shooters, served in a spoon or shot glass. The second is Chili-Lime Crab

One pot cooking is a great way for beginners to learn how to cook. While it makes for an easy cook and cleanup, you won’t be lacking in the flavor department. My favorite go-to one pot meal is a South Louisiana classic, Jambalaya. What makes jambalaya such a great meal is the various variations for the dish. You can use any protein that you like to make a jambalaya. With that in mind, today, I want to share with you two different recipes. The first contains three different me

There are four seasons in South Louisiana. I’m not talking about Spring, Summer, Fall, and Winter. I’m talking about Crawfish, Crab, Shrimp and Oyster seasons. Now that crawfish season has come and gone, it’s time for crab season. Unfortunately, whole crabs are hard to come by here in Arkansas. You can still satisfy your cravings with crabmeat. With that in mind, I have assembled a couple of recipes today that showcases the sweet meat of the Blue Crab. The first one can be us

At one time, lobster was served to inmates at New England prisons. They were plentiful and not very expensive. These days, lobster is considered a delicacy. Surprisingly, I have started to find lobster in the local grocery store. Not only frozen whole lobsters, but refrigerated lobster tails. With their availability, I decided to reach into my bag of recipes for ways to prepare lobster. The first is a fancy entree, Lobster Gnocchi with Butter Sauce. The second is the New Orl

I stumbled across some raspberries at the Farmer’s market the other day. Naturally, I started thinking of different ways to serve them. Dessert was the first thing to pop into my mind. There are many ways that you can use them to end your meal. I also wanted to find a way to use them in a savory dish. With that in mind, I present to you two different dishes using raspberries. The first is a dessert, Chocolate Raspberry Napoleons. The second one is for your main course, Jalape

Bell peppers are part of the Holy Trinity of Creole/Cajun cooking. Since carrots were not readily available when the settlers moved to Louisiana, they used bell peppers in its place in the traditional French mirepoix. There are so many other ways to use bell peppers. With that in mind, today I have three recipes using bell peppers. The first uses one of my favorite ingredients for stuffing, Boudin-Stuffed Bell Peppers. The second is a Grilled Andouille with Grilled Pepper Rel

Bell peppers are part of the Holy Trinity of Creole/Cajun cooking. Since carrots were not readily available when the settlers moved to Louisiana, they used bell peppers in its place in the traditional French mirepoix. There are so many other ways to use bell peppers. With that in mind, today I have three recipes using bell peppers. The first uses one of my favorite ingredients for stuffing, Boudin-Stuffed Bell Peppers. The second is a Grilled Andouille with Grilled Pepper Rel

As you know, I always enjoy my Saturday walks through the Farmer’s market. Not only are these great fresh product and fruits, it always gives me ideas for my articles. Take today’s for example. One of the farmers were selling new potatoes. I started thinking of all the different things I could do with them. With that in mind, today I am sharing three potato recipes. The first is a perfect summer dish, Buttermilk Mustard Potato Salad. The second one is a little more fancier, C

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

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

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

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

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

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

If you’re like me, you always prepare more food than is needed. This gives you an opportunity to use ingredients for other purposes. I love to have plenty of ham leftover from an Easter meal. Along with sandwiches, there are many different uses for the star of the Easter meal. With that in mind, I want to share with you two recipes to repurpose ham. The first is a delectable spread, Deviled Ham. The second one, Ham and Ricotta Pillows with Brown Butter Sage Sauce, is a meal t