White remoulade sauce is traditionally what you would find in France. 1 n1/2 cups mayonaise 1/2 cup cliced green onion 1/2 cup ketchup 1/2 cup Creole mustard 1/4 cup diced celery 1/4 cup chopped fresh parsley 2 tablespoons minced garlic 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh lemon juice 1 teaspoon Louisiana hot sauce 1/4 teaspoon cracked black pepper In a medium bowl, whisk together all ingredeints. Cover and refrigerate for at least 4 hours or up to overnight

Here's a recipe using two of my favorite protiens, osyters and andouille. 3 ounces andouille sausage, finely diced 2 tablespoons minced shallots 1 clove garlic, minced 1 teaspoon all-purpose flour 1/2 cup half-and-half 1/4 teaspoon fresh lemon juice 1/8 teaspoon hot sauce (optional) 1/4 teaspoon ground black pepper, divided 6 tablespoons Panko breadcrumbs 1 tablespoon butter, melted 1/8 teaspoon kosher salt 12 fresh oysters on the half shell (see note below) Lemon wedges, to

Time for another couple of oyster recipes. Canola oil, for frying 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 teaspoon kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1/4 teaspoon cayenne pepper (optional) 12 fresh oysters, shucked and drained 1/4 cup mayonnaise 3 teaspoons Sriracha sauce 4 slices Texas toast 4 slices applewood-smoked bacon, cooked 2 slices of tomatoes 2 leaves green leaf lettuce In a heavy-bottomed skillet, pour oil to a depth of

Snickerdoodles are one of my favorite cookies. Here, we dress them up with carnival colors. 1 cup butter, softened 1 1/4 cup granulated sugar 1/2 cup firmly packed dark brown sugar 2 large eggs, room temperature 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 1/2 teaspoons ground cinnamon 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon kosher salt 1/4 cup purple sanding sugar 1/4 cup yellow sanding sugar 1/4 cup green sanding sugar In the bowl

This week, I am going to share a couple of dessert finger foods. THis first one could also be served for breakfast. Canola oil, for frying 1 1/2 cups sugar, divided 1 teaspoon ground cinnamon 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1 cup whole buttermilk 2 large eggs, room temperature 2 tablespoons butter, melted and cooled 1/2 teaspoon vanilla extract Buttermilk Glaze (recipe follows) In a large D

Happy New Years! Here's a recipe for my favorite kond of fudge 6 cups sugar 4 tablespoons cocoa powder 13 ounces evaporated milk 1 stick butter 18 ounces smooth peanut butter 1 teaspoon vanilla extract Combine sugar and cocoa powder in a Dutch oven; whisk to blend. Add evaporated milk and butter. Place over medium heat; bring to a hard simmer and cook, stirring constantly while scraping the bottom of the pot, until a candy thermometer registers 240℉, about 5 to 6 minutes. Rem

We are going to end this year and start next year with a sweet tooth. 7 ounces marshmallow créme 2 cups semi-sweet chocolate morsels 1 teaspoon vanilla Caramel 1 1/2 sticks butter 5 ounces evaporated milk 3 cups sugar 1/2 teaspoon salt Spoon marshmallow créme into a large mixing bowl. Add chocolate morsels and vanilla extract; set aside. In a large heavy sauce pot (not cast iron or non-stick), bring butter and evaporated milk to a boil over medium-high heat. Add sugar and sal

Merry Christmas! Here's something sweet for your day. 3 cups sugar (white, brown or combination) 1 cup heavy cream 2 tablespoons water 1/2 teaspoon salt 2/3 stick butter 2 cups chopped pecans 1 teaspoon vanilla Combine sugar, cream, water, and salt in a heavy-bottomed saucepan and stir well. Place over medium-high heat and bring to a boil, stirring constantly. Once at a boil, reduce heat to medium and cook, stirring constantly, until a candy thermometer registers 236℉ to 240

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

This is a great addition to a salad or charcuterie board. 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2 1/2 cups) 2 tablespoons kosher salt 10 sprigs fresh thyme 5 dried bay leaves 5 sliced fresh ginger 3 cups apple cider vinegar2 cups water 1 1/2 cups sugar 2 teaspoons fennel seed 1 teaspoon mustard seed 1 teaspoon black peppercorns 1/2 teaspoon crushed red pepper IN a large bowl, toss otgether squash and salt. Let stand at room temperature for 30 m

Pot pies are pure comfort food. Here's another twist on this down home dish. 1 1/2 cups boiling water 1/2 cup dried porcini mushrooms 4 tablespoons canola oil, divided 2 cups chopped carrot 2 cups chopped onion 1 1/2 cups chopped celery 3 colves garlic, minced 3 1/2 pounds boneless chuck roast, cut into 1-inch pieces 1 1/2 teaspoons ground black pepper, divided 1 1/2 cups beef stock 1 1/2 cups dry red wine, such as Cabernet Sauvignon 3 tablespoons tomato paste 3 tablespoons b

Have turkey left over from last week? Here's a new way to repurpose it. 1/4 cup butter 1/4 cup all-purpose flour 1/2 cup diced yellow onion 1/4 cup diced carrot 1/4 cup diced celery 1 cup chopped green bell pepper 1 teaspoon minced garlic 2 cups chicken stock 1/2 cup heavy cream 1 1/2 cups shredded cooked turkey 1/2 cup tasso, chopped 1 teaspooon Worcestershire sauce 1/2 (14.1-ounce) package refrigerated piecrust Garnish; fresh parsley sprig Preheat oven to 400℉. In a large s

These are great either for breakfast or dessert. 1 (17.3 ounce) package frozen puff pastry, thawed (2 sheets) 1 large egg, lightly beaten 4 ounces cream cheese, softened 1 tablespoon butter, softened 3 tablespoons granulated sugar 1 egg yolk, room temperature 1 teaspoon vailiia extracy 1 1/2 tablespoons all-purpose flour 1/4 teaspoon kosher salt 2 ounces bittersweet chocolate, melted, plus more for drizzling Confectioners' sugar 36 small raspberries Preheat oven to 400℉. Line

This week, a couple of bite sized sweets that are perfect for holiday gatherings. 3 cups finely ground gingersnap cookies 2 1/3 cups sugar, divided 4 1/2 tablespoons butter, melted 2 tablespoons lightly packed orange zest, divided 4 (8-ounce) packages cream cheese, softened 1/4 cup all-purpose flour 1 tablespoon vanilla bean paste 1/2 teaspoon kosher salt 5 large eggs, room temperature 1 cup sour cream, room temperature 1/3 cup heavy cream, room temperature Garnish: chopped c

Keep up the flavor of your bird with this Spice recipe. It's so much better than a store bought blend. 12-14lb. whole turkey, giblets and neck discarded 1/2 cup butter, room temperature 8 tablespoons Cajun Spice mix (recipe follows) 2 cups chopped yellow onion (about 1 large onion) 1 1/2 cups chopped celery (about 3 stalks) 1 cup chopped green bell pepper (about 1 medium bell pepper) 1/4 cup olive oil Line a large roasting pan with foil. Place a V-shaped roasting rack over fo

Let's see what we can find this week for the center of your Thanksgiving table. Let's start with something a little different. 2/3 cup finely chopped pecans 2 tablespoons bread crumbs 2 tablespoons firmly packed dark brown sugar 1 tablespoon minced fresh sage 1/2 teaspoon kosher salt 1/4 teaspoon granulated garlic 1/4 teaspoon ground black pepper 1 large egg 1 tablespoon Creole mustard 1 (1 to 1/2-pound) pork tenderloin, trimmed 1 tablespoon extra-virgin olive oil 2 red pears

I love soups made wiht seafood. Here's one that uses crabmeat. 1/4 pound butter 1/4 cup chopped green onion 1 1/2 pounds claw claw crabmeat 1 1/2 tablespoon granulated onion 3/4 teaspoon shrimp base 1/4 cup flour 1/2 pound sliced mushrooms (optional) 1 1/2 quarts half & half 1 1/2 quarts heavy cream 1/4 cup white wine Salt and pepper to taste Dash cinnamon Dash nutmeg In a large pot, melt butter over medium heat. Add green onions and sweat down for 2 minutes, then stir in cr

Dcooler weather is coming. How about a couple of cream soups this week? 2 1/2 ounces dried wild mushrooms 1 1/2 pounds mixed fresh mushrooms 4 tablespoons butter, or as needed, divided 1 tablespoon lemon juice 1 cup chopped onion 1/4 cup chopped garlic 1/4 cup red wine or port 1 tablespoon soy sauce 1 teaspoon dried thyme Pinch of cayenne Salt and pepper to taste 5 cups beef stock 1 cup half & half 2 lrge egg yolks Put the dried mushrooms in a small heatproof bowl and cover