How about one more use of Debris? Very often I make grilled cheese with a meat component inside. Why not use Debris? Roast Beef Debris ( see earlier recipe) 24 slices Italian bread 24 slices provolone cheese 4 tablespoons butter, divided Top half of bread slices with 1 slice cheese, about 1/3 cup Debris, and another slice of cheese. In a heavy bottomed skillet, melt 2 tablespoons butter over medium heat. Add two sandwiches; cook until golden brown, 2 to 3 minutes. Turn, and c

Shrimp and Grits is a dish I have a few variations of. So why not one more? Here's something a little out of left field. 4 cups chicken stock, divided 2 teaspoons salt, divided 1/4 teaspoon ground black pepper 1 cup stone-ground grits 3 tablespoons butter, divided 2 tablespoons heavy cream 1 teaspoon fresh thyme leaves 1 tablespoon canola oil 1 pound peeled and deveined jumbo fresh shrimp (tails left on) 1/2 teaspoon Creole seasoning 2/3 cup seafood stock 2 cups Roast Beef D

I guess you could consider this Cajun Poutine. I wonder if Canada regrets kicking the Cajuns from their land? 1 (20-ounce) bag frozen waffle cut sweet potato fries 1 (8-ounce) block sharp white Cheddar cheese, crumbled 2 cups Roast Beef Debris, heated 1/4 cup chopped green onions Prepare sweet potatoes according to oven package directions. Top with Cheddar cheese; bake until cheese is melted. Spoon Roast Beef Debris onto fries. Sprinkle with green onions. Enjoy!!! Creole & Ca

It is said that Mother's restaurant coined the term debris when it comes to roast beef. Next week, I have two recipes coming that uses debris. Here's the base recipe 3 tablespoons canola oil 1 (3 3/4-pound) boneless chuck roast, trimmed 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper 4 cups beef stock 1 cup sliced yellow onions 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 4 cloves garlic Preheat oven to 325℉ In a medium cast-iron Dutc

The only theme with this weeks recipes is that they contain no seafood. On Thursday, I will post a recipe that is a base for the two recipes for the following week. 1 (6-pound) whole chicken, giblets removed 2 tablespoons butter 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped tricolor bell peppers 4 cloves garlic, minced 1/2 pound boudin sausage, casings removed 3 1/2 cups (1-inch) cubed toasted French bread 2 teaspoons fresh minced thyme 4 1/2 teaspoons Cr

Here's a great spread for a seafood poboy. It's also makes a great sauce for crab cakes 1 1/2 cups mayonnaise 1 1/2 tablespoons Creole mustard 1 tablespoon lemon zest 1 1/2 tablespoons fresh lemon juice 1 1/2 teaspoons hot sauce Creole seasoning to taste In a medium bowl, whisk together all ingredients. Cover and refrigerate for 3 days. Enjoy!!! Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions. #CreoleandCajunComfortFood Good Cooking

This week, have a couple of recipes that are versatile. They can me used as salad dressings or for sandwiches. 1/2 cup buttermilk 1/2 cup mayonnaise 1 tablespoon minced green onions 2 teaspoons chopped fresh parsley 2 teaspoons stone-ground Dijon mustard 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh dill 1/4 teaspoon fresh ground black pepper Pinch sea salt In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 3 days. Enjoy!!! Creole & Caju

Here is a bundt style King Cake. It still has all the flavors of King Cake with a different shape. 1 1/2 cups butter, softened 2 1/2 cups plus 1/2 cup sugar, divided 7 large eggs 2 1/2 teaspoons vanilla extract, divided 3 1/4 cups plus 2 tablespoons all-purpose flour, divided 1 teaspoon kosher salt 1 cup plus 2 tablespoons sour cream, divided 4 ounces cream cheese, softened 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg Sugar Glaze (recipe to follow) Colored sugar

Carnival season is upon use. How about 2 variations of a King Cake. Let's start with a bakers dream. 1 cup warm milk (105 to 110℉) 1 (.25oz) package active dry yeast 1/3 cup granulated sugar 1/3 cup unsalted butter, melted 1/4 cup sour cream, room temperature 2 large eggs, room temperature and divided 1 teaspoon vanilla extract 4 cups plus 2 tablespoons all-purpose flour 1 3/4 tablespoons kosher salt, divided 3/4 cup firmly packed light brown sugar 1 1/2 tablespoons ground ci

When you see spaghetti with cream sauce, turkey is not the first protein you think about. Wherever you use chicken, you can almost always substitute turkey. Give this pasta a try. I think you will add it to your leftover recipes. 3 tablespoons butter 1 tablespoon olive oil 8 ounces sliced mushrooms 4 cloves garlic, minced 2 tablespoons flour 1 cup half-and-half 1 cup turkey or chicken stock 6 ounces shredded Parmesan cheese 2 cups shredded turkey Creole seasoning to taste 1 p

With the big day yesterday, people are looking for different ways to use the leftover bird. Have no fear. This week, here's two new uses for Ol' Tom Turkey. 6 tablespoons butter, divided 8 ounces sliced mushrooms 1 cup diced onion 1/2 cup diced carrots 1/3 cup green peas 1/3 cup corn kernels 1/3 cup flour 4 1/2 cups turkey or chicken stock 1/4 cup dry sherry 1/4 cup leftover turkey gravy 4 cups shredded cooked turkey 1 teaspoon poultry seasoning Creole seasoning to taste 1 pa

I always think of hash as a breakfast dish. It is also a great addition to lunch or dinner. Here's a south Louisiana version. 3 tablespoons canola oil, divided 1 pound crawfish tails Creole seasoning 1 tablespoon butter 2 pounds potatoes, cut into 1/2-dice Salt and pepper 1/2 cup shredded cheddar cheese Add 2 tablespoons oil to a skillet set over medium-high heat; add crawfish tails, season with Creole seasonings and cook until steaming and heated through, about 8 minutes. Se

Let's focus on the first meal of the day this week. I like French Toast as much as pancakes and waffles. Since it's not my wife's favorite, I don't make it as often as I would like to. Here's a little twist on a traditional recipe. 1 pound French bread 8 ounces cream cheese, softened 1/2 cup powdered sugar 4 eggs 1/4 cup Irish cream or any flavor liqueur 2 tablespoons butter Syrup, fresh fruit or jam for serving Slice French bread on a bias (slant), giving each side of the sl

Since clam chowder is not a local dish, how about another take on Gumbo. Here is a great example of a traditional seafood gumbo. 1 pound andouille sausage, sliced 1/2 cup canola oil 1/4 cup butter 1 cup all-purpose flour 2 cups finely chopped onion 1 cup finely chopped green bell pepper 1 cup finely chopped celery 2 tablespoons minced garlic 1 (12 ounce) bottle amber beer 8 cups seafood stock 1 tablespoon Creole seasoning 1 1/2 teaspoons sea salt 1 teaspoon dried thyme 1/2 te

Today I am celebrating my dad's birthday. I never got a chance to really cook for him as he past away when I was 11. I've always wondered what I would cook for him. I want to honor him today by sharing one of my favorite recipes from his hometown of Boston, Clam Chowder. 6 sliced bacon, diced 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 1/2 cup flour 4 (6.5 ounce cans) chopped clams, drained reserving juice 1 cup seafood stock 1 cup milk 1 cup half-and-

This recipe comes from a good friend of my wife's and I. Monica's aunt used to make a punch for the family Christmas parties. Since she doesn't have that recipe, here's the one she is going to make for her family this year. It could be the start of a new tradition that she can share with her children and grandchildren. She said she wants her grandchildren to have the same great memories that she does for Christmas. 2 cups orange juice 2 cups cranberry juice 1 cup pineapple ju

Last week, I featured two adult beverages. This week, I want to give equal time to non-alcoholic punches that are great for the entire family. I got the idea when a friend posted a recipe on their FB page. That recipe will come on Thursday. 1 quart orange sherbet, divided 1 quart lime sherbet, divided 1 (2-liter) bottle ginger ale, chilled 2 cups cranberry juice, chilled 2 cups pineapple juice, chilled 2 medium limes, thinly sliced 1 medium orange, thinly sliced Fresh mint Sc

One of my favorite winter beverages is Egg Nog. I know that I can enjoy it year round but only drink it during November and December. Here's a take on a classic 6 large egg yolks 1 ¼ cup raw cane sugar ½ teaspoon kosher salt 2 teaspoons nutmeg 2 cups half and half 2 cups heavy cream 2 teaspoons vanilla extract 3 large egg whites In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add sugar, salt, and 1 teaspoon nutmeg, whip for 1 min

When the weather turns cold, we often use our beverages to warm our bodies. This week, I want to share two adult beverages. They will warm your body and soul. 2 ounces bourbon 1 teaspoon honey 6 ounces hot water 1 cinnamon stick 3 dashes nutmeg Combine the bourbon and honey in a brandy snifter. Add the hot water and stir with the cinnamon stick. Garnish with nutmeg and serve immediately. Enjoy!!! Creole & Cajun Comfort Food is now available online in both Hardback and Paperba

Cippino is an Italian American stew that is popular in San Francisco. On my first trip there, it was ne of the first dishes I ordered. I always seem to have at least one bowl every time I visit. He's a recipe that's tailored to the Bayou. 1/4 cup butter 1 green bell pepper, seeded and chopped 1 onion, chopped 1 teaspoon saffron threads 3 cups seafood stock 1 (28-ounce) can crushed plum tomatoes 8 ounces clam juice 1 cup dry white wine 2 bay leaves 3 tablespoons chopped fresh