Every good breakfats/brunch deserved a potato dish. How about some Home Fries? 3 pounds baby gold potatoes 3 tablespoons plus 1/2 teaspoon kosher salt, divided 2 1/2 cups Canola oil 2 tablespoons butter 1/2 chopped yellow onion 2 cloves garlic, minced 1 tablespoon creole seasoning 1/4 cup sliced green onion In a medium saucepan, bring potatoes, 1 tablespoon salt, and enough water to cover to a boil over medium-high heat; cook until just tender, about 6 minutes. Drain potatoes

Over the next two weeks, I will be sharing with you some recipes that are great fo brunch. Let's start off with a little sweetness. 3/4 cup butter, softened and divided 1 cup firmly packed dark brown sugar, divided 1 tablespoon dark corn syrup 3/4 cup chopped pecans 17.3 ounce package frozen puff pastry (2 sheets), thawed 2 tablespoons ground cinnamon 1/2 teaspoon ground cardamon 1 teaspoon orange zest 1/2 cup chopped golden raisins Preheat oven to 400℉. In a small bowl, stir

Here's a quick and flavorful dish for a weeknight meal. 2 onions 2 stalks celery 1/2 bell pepper 4 cloves garlic 3 ounces tomato paste 15 ounces tomato sauce 1 pound peeled and deveined medium raw shrimp 4 ounces canned sliced mushrooms Creole seasoning, to taste 1 quart water 1 pound spaghetti Shaved Parmesan cheese, for garnish Chop onions, celery bell pepper, and garlic; cook in a small amount of oil until wilted. Add tomato paste and tomato sauce. Cook over low fire until

This week, I am sharing a couple of pasta recipes. The first one is perfect for meatless Mondays. 1 bunch asparagus 1 bunch green onions 4 tablespoons butter 2 to 4 tablespoons lemon juice, to taste 6 ounces heavy cream 4 ounces freshly grated Parmesan cheese, plus more for garnish Creole seasoning, to taste 1/2 cup shelled edamame or green peas 1/2 cup thinly sliced carrot 1 pound pasta Cracked black pepper, lemon zest, sliced basil, chopped parsley, for garnish Put a large

Here's a Cajun twist on an Italian classic. Replacing the bacon with tasso gives this a unique flavor. 16 ounces penne pasta 4 egg yolks 2 large eggs 2/3 cup freshly grated Parmesan cheese, divided 2 tablespoons olive oil 1 cup diced tasso 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Garnish: fresh oregano leaves Cook pasta according to the package directions for al denté. Drain pasta. Reserving 1 1/2 cups cooking liquid. In a small bowl, whisk together eg

This week before Mother's day, how about a couple of recipes featuring pork products. Here's a galzed ham just in time for the big day. 1 cup water 8 to 10-pound spiral cut ham 10.5 ounces red pepper jelly 1/2 teaspoon orange zest 1/2 cup fresh orange juice 1/2 cup dry white wine (sub ginger ale for non-alcoholic version) 2 tablespoons Creole mustard 1 teaspoon smoked paprika 1 teaspoon Creole seasoning 1/2 teaspoon fresh thyme leaves Garnish: orange slices, Fresno chili pepp

The sauce that BBQ Shrimp are prepared in is perfect for other seafoods. Here, we give crawfish tails the BBQ treatment. 1 pound of peeled crawfish tails 1/4 pound butter 1/2 cup finely chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon crushed red pepper 1 tablespoon fish sauce 2 teaspoons fresh minced rosemary 1 cup seafood stock 2 teaspoons minced fresh parsley 1 teaspoon kosher salt, or to taste 1/4 teaspoon ground black pepper, or to taste Garnish: lemon wedg

This week, I want to put a twist on traditional dishes. The first is to substitute orzo for other pasta in pastalaya. 2 tablespoons butter 12 ounces andouille sausage, cut into 1/4-inch slices 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 cup chopped yellow onion 3/4 cup chopped red bell pepper 3/4 cup green bell pepper 1/2 cup chopped celery 2 teaspoons minced garlic 2 sprigs fresh thyme 1 bay leaf 32 ounces chicken stock 28-ounce can crushed fire-roaste

Whenever I make a Mexican dish, this is always the side dish. 3 tablespoons canola oil 1 cup uncooked long-grain rice 1/2 teaspoon salt 1/2 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/4 cup minced onions 1/2 cup tomato sauce 2 cups chicken stock Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with salt, garlic and cumin. Stir in onions and cook until tender. Stir in tomat

Let's visit our neighbors to the south with some Mexican cuisine this week. Let's start with some Carnitas. 3-pound pork butt Salt and pepper to taste 1 teaspoon canola oil 1 1/2 cups lager-style beer (sub ginger ale for non-alcoholic version) 1 large onion, coarsely chopped 6 cloves garlic, smashed and coarsely chopped Coarsely chopped jalapeño or serrano pepper to taste 1 tablespoon chili powder 1 teaspoon cumin 3/4 cup fresh orange juice 1 long strip of orange peel, any p

Bobby Flay is always cooking sticky rice during his competitions. Here's a version. 1 cup rice 1 1/2 cups water 1/8 teaspoon salt Add all ingredients to a medium saucepan. Bring to a boil over medium-high heat. Boil until the water dips below the level of the rice, about 10 minutes; reduce the heat to low, cover , and cook until the rice is tender and water has absorbed, about 15 additional minutes. Check Out the Top 80 Chef Blogs Enjoy!!! Creole & Cajun Comfort Food is now a

Time to dive into my Asian flavors. Here's a stir-fry dish. The sticky rice recipe is coming Thursday. 1 pound peeled and deveined 16/20 shrimp 2 teaspoons soy sauce 2 teaspoons rice wine (or cane) vinegar 1 tablespoon finely minced garlic 1 tablespoon finely grated fresh ginger Canola oil 2 bunches green onions, white bottoms, cut into 1-inch pieces 2 red bell peppers, cut into i-inch squares 2 bunches green onion tops, cut into 1-inch pieces Hot pepper flakes (optional) Gar

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