Here's a sandwich that is great for football game parties. 1 pound peeled and deveined cooked shrimp, cut into 1/4 inch pieces 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons finely chopped celery 1 jalapeño, seeded and finely chopped 2 tablespoons chopped pickled jalapeño 2 tablespoons chopped green onion 1 teaspoon chopped fresh thyme 1 teaspoon Creole seasoning 1/2 teaspoon lemon zest 1 teaspoon fresh lemon juice 9 top-sliced hot dog bun, halved 1/2 cup butter, melted

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

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

Here's a sweet recipe for your after dinner dining. 1 1/2 cup plus 2 1/2 tablespoons sugar, divided 1/4 cup all-purpose flour 1 tablespoon cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 3/4 cup plus 1 teaspoon whole milk, divided 4 large eggs, separated and room temperature 2 teaspoons butter 2 tablespoons rum (sub rum extract), divided 32 vanilla wafers 2 small bananas, sliced crosswise 1/2-inch thick 1/2 teaspoon cream of tartar In a rimmed baking sheet,

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

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

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

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

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

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

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

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