Mac and Cheese is a dish that most people have enjoyed since their childhood. Here is a grownup version. 1 pound dry elbow macaroni 1 stick butter 1/2 cup all-purpose flour 1 teaspoon salt 2 cups milk 2 cups heavy cream Hot sauce to taste (optional) 4 cups shredded Cheddar cheese 1 cup smoked meat, your choice 1 cup cheese crackers, crushed Preheat oven to 400℉. Cook macaroni in salted water until just al denté; drain into a colander. Run cold water over macaroni until cooled

Now that Mothewr Nature has decided to end the cold weather nonsense, it's time for backyard activities. This week, a couple of side dishes that are perfect for cookouts. 1/2 cup corn kernels, fresh or frozen 1/2 cup diced onion 1/2 cup diced bell pepper 1 tablespoon smoked paprika 1/2 cup bacon, ham or tasso, cooked and chopped fine 1 1/2 cups cornmeal 1 cup all-purpose flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 1 large egg 1 1/4 cup buttermilk 6 tablespoons

Pork roast have always been a staple of the Centola family holiday table. Here's a different take on the traditional rotisserie prepared that we serve. 1 (6-8 pound) pork shoulder roast 6 large garlic cloves Creole seasoning 1/3 cup canola oil 2 large yellow onions, sliced thick 3 garlic cloves, minced 1 1/2 cup apple cider or apple juice 6 cups chicken stock 2 bay leaves Cut 24 (1-inch deep) slits evenly around pork roast using a sharp thin knife. Quarter each peeled garlic

Easter is this Sunday. If you're not having a crawfish boil, I thought I would share a couplle for large roast recipes that are perfect for the center on your plate. 1/3 cup kosher salt 3 tablespoons finely minced fresh parsley 1 tablespoon finely minced fresh thyme 1 tablespoon freshly cracked black pepper 1 (10-12 pound) beef rib roast Blend salt, parsley, thyme, and black pepper. Rub mixture evenly over entire rib roast; cover and chill form up to 72 hours. Before roasting

Here's the filling and assembly instructions for Monday's recipe Lemon Curd 1 cup granulated sugar 3 tablespoons cornstarch Pinch of salt 6 egg yolks, beaten 2/3 cup water 4 teaspoons lemon zest 1/2 cup fresh lemon juice Mix sugar, cornstarch, and salt in a heavy saucepan. Place over medium-high heat; stir in egg yolks, water, lemon zest, and lemon juice; cook, whisking constantly, until thickened and bubbly. Transfer to a heatproof dish and cover with plastic wrap, pressing

Time to bring out your pastry skills. This week is a two for one group of recipes. Cream Puffs 1 cup water 1 stick butter 1/8 teaspoon salt 1 cup all-purpose flour 4 large eggs Preheat oven to 400℉. Grease a baking sheet. Crack eggs into individual prep bowls and place near cooktop. Place water, butter and salt in a heavy saucepan; bring to a boil. Add flour all at once and stir vigorously with a wooden spoon. Cook, stirring constantly, until mixture forms a cohesive ball. Re

When Emeril moved to New Orleans, he quickly started using all the local ingredients. Here's a simple but elegant pasta. 2 tablespoons butter 2 tablespoons Emeril’s Essence (or Creole seasoning) 1 pound crawfish tails 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon Crystal hot sauce 2 cups heavy cream Salt and pepper 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup chopped green onions 1 pound fresh fettuccini, cooked a

Let's visit an old friend this week. Here's a couple of recipes from Mr BAM himself, Emeril Lagasse. 3/4 pound bacon, julienned 2 cups chopped yellow onions 1 cup chopped celery 1 cup diced carrot 1 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 2 bay leaves 3/4 cup all-purpose flour 10 cups chicken stock 1 1/2 pounds new potatoes, quartered 4 ears fresh sweet corn, kernels removed from the husk 1 teaspoon Crab Boil 2 cups half and half 1/4 cup finely chopped fresh parsley 1/4

When you hear bread pudding, you think of a sweet dessert. Time to chage that with this savory recipe. 3 large eggs 11/2 teaspoons Creole seasoning 4 cups half & half 1 loaf soft French bread 3 tablespoons canola oil 1 medium yellow onion, chopped 1 bell pepper, chopped 2 celery stalks, chopped 3 garlic cloves, minced 1/4 pound tasso, coarsely chopped 1 pound crawfish tails with fat, coarsely chopped 3 green onions, sliced Preheat oven to 325℉. In a large bowl add eggs and cr

Now that crawfish season is in full swing, this week a couple of recipes for leftover crawfish, if there is such a thing. 1 dozen large eggs 1/4 cup half & half 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons olive oil 1 onion, chopped 1 red bell pepper, chopped 3 garlic cloves, minced 1 pound crawfish tails with fat 3 green onions, chopped 2 tablespoons chopped fresh parsley 1/2 stick butter, divided 3/4 cup shredded mild Cheddar cheese Beat eggs together with half & half,

This week, i want to feature a complete entree. Let's start with the protien. 4 pork loin chops, boneless, 4 to 6 ounces each Canola oil Creole seasoning Black pepper 2 eggs 1 tablespoon milk 1 cup saltine cracker crumbs or seasoned bread crumbs Place a large heavy skillet over medium-high heat and add cooking oil to depth about 1/2-inch. Pound chops to an even thickness, about 1/2-inch thick, or slightly thin; season them liberally with Creole seasoning and black pepper. Whi

Most people don't make soups because of the time required to make them. Here's a quikcly prepared soup to warm your soul. 4 tablespoons canola oil 2 tablespoons flour 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 17-ounce can corn, creamed or kernel 1 pound coarsely chopped andouille 4 tablespoons tomato sauce 5 cups hot vegetable or chicken stock Haet oil in a soup pot. Add flour and cook to a light golden brown, stirring constantly. Add onion, bel

Artichokes can be stuffed with multiple things. Here's a recipe using andouille. 4 large artichokes 2 teaspoons salt 2 tablespoons lemon juice Water 1 cup extra-virgin olive oil, divided 3/4 cup finely chopped onion 1 1/2 teaspoons minced garlic 2 tablespoons minced parsley 1/2 pound andouille, skin removed and finely chopped 4 1/2 cups breadcrumbs 1 tomato, peeled and chopped 1 cup Parmesan cheese Creole seasoning 1 lemon, sliced Trim pointed leaves of artichoke and remove a

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

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

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

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