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

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

Let's go nuts with pecans this week. 6 large sweet potatoes 1 stick butter 3/4 cup half and half Salt and pepper Hot sauce (optional) Brown sugar (optional) Pumpkin pie spice (optional) 1/3 cup packed brown sugar 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup chopped pecans Preheat oven to 375℉. Bake potatoes for 75 minutes or until tender. Remove from oven and cool; reduce heat to 350℉. Peel potatoes and purée with butter and half and half. Season to taste

Here's a simple but satisfying bread. 2 eggs 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt Preheat oven to 450℉. Grease and flour six 6-ounce custard cups. In a mediu bowl, beat eggs slightly. Beat in flour, milk, and salt until just smooth; do not over beat. Fill custard cups half full. Bake for 20 minutes. Decrease oven temperature to 350℉; bake for 20 minutes more. Immediately remove from cups and serve piping hot. Check Out the Top 80 Chef Blogs Enjoy!!! Creole &

Here's a great way to add protein to you meal. 1 cup dried white cannellini beans 1 cup dried kidney beans 1 cup dried black-eyed peas 32 ounces chicken stock 1 red bell pepper, chopped (about 1 cup) 1 green bell pepper, chopped (about 1 cup 1 medium sweet onion, chopped (about 1 cup) 1/3 cup chopped celery 1/3 cup firmly packed light brown sugar 1 dried bay leaf 2 teaspoons kosher salt 2 teaspoons dry mustard 1 teaspoon ground black pepper 4 slices thick-cut bacon 1/3 cup to

Walk down the grocery isle and look at the options for boxed potatoes. Do yourself a favor, bypass these and make your own. The taste is 1000 times better. 1 stick butter, in all 4 cups thinly sliced leeks, white and green parts only 6 garlic cloves, minced Kosher salt to taste 1 pound mixed mushrooms, coarsely chopped Pinch of cayenne pepper 1 generous teaspoon dried thyme leaves, crushed 2 cups chicken stock, in all 1 3/4 cups half & half 3 1/2 pounds waxy potatoes, peeled,

This week, I want to share a couple of recipes from years past. Let's start with a predecessor to spinach dip. 4 tablespoons butter 1 cup finely chopped onion 2 tablespoons flour 1/2 cup heavy cream 1/2 cup chicken stock 6 ounces pepper Jack cheese, cubed 1 teaspoon Worcestershire sauce 3/4 teaspoon celery salt 3/4 teaspoon granulated garlic 1/2 teaspoon black pepper 1/2teaspoon thyme 1/4 teaspoon ground mustard 1/8 teaspoon ground nutmeg Creole seasoning to taste 20 ounces f

One of my favorite way to eat potatoes are roasted. Here's a recipe using sweet potatoes. 7 cups 1-inch-cubed peeled sweet potatoes (...

With the holidays coming up, let's look at a couple of side dishes using sweet potatoes. Today, we will start with a salad. 1 1/2 pounds...

There are two schools of cornbread, sweet and non-sweet. This one falls into the second group. 6 tablespoons bacon drippings, divided 2...

This week, I want to share a couple of breads to complete your meals. 1 teaspoon canola oil 12 ounces andouille sausage, diced 1 1/2 cups...

Okra is looking good at the Farmer's Market. You will need tiday's recipe for Thursday's. 6 cloves garlic, smashed 6 sprigs fresh dill 2...

Mac and Cheese is a favorite among children. Here's a grown-up version. 14 ounces andouille, cut into 1/4-inch slices 1 cup chopped red...

I'm always looking for different sides to spice up dinnertime. There's a couple of new onew this week. 8 ounces goat cheese, softened 2...

This week, I want to share some good down home cooking. Let's start with a traditional outdoor dining staple, Potato Salad. 4 large...

Let's continue with a few more crockpot recipes. Here's a Cajun classic side side. 1 pound frozen white shoe-peg corn 1 1/2 pounds...

I love to cook with cane syrup. It is the perfect sweetner for almost any dish. Here's one that's great for any table. 1 tablespoon...

This week, I want to share a couple of different side dishes to bring to the holiday table. Let's start with Brussels sprouts. 2 pounds...