The cold weather is upon us. time to pull out the soup recipes. This wee, I'll share a bisque and a gumbo. 1/2 cup olive oil 2 cups chopped onions 1 cup chopped red bell pepper 1 cup chopped celery 1/4 cup chopped garlic 1 cup all-purpose flour 8 cups seafood stock 2 cups corn kernels 1 pound crawfish tails 1/4 cup cane syrup 2 tablespoons curry powder 1 (15-ounce) can unsweetened pumpkin 1 cup heavy cream 1 tablespoon Champagne vinegar 1 tablespoon Creole seasoning In a Dutc

If you have been following me, you know of my love for grouper. It is, by far, my favorite fish to eat. Since it's so versatile, here another version. 1/2 cup all-purpose flour 2 teaspoons Creole seasoning 2 large eggs 1 1/4 cup finely chopped pecans 6 (6-ounce) skinless grouper fillets 1/4 cup butter 1/4 cup olive oil Brown Butter Sauce (recipe to follow) Preheat oven to 350℉. Line a rimmed baking sheet with foil. In a shallow bowl, combine flour and Creole seasoning. In a s

It's pecan season. I know that they will show up for the holidays in desserts. This week, I want to share with you two dishes that uses pecans as part of a savory dish. They may change you mind on how you use pecans in the kitchen. 2 (1 pound) pork tenderloins 1/4 cup plus 2 tablespoons olive oil, divided 1 tablespoon Creole seasoning 1 cup apple cider vinegar 1 1/2 teaspoons orange zest, divided 1/2 cup fresh orange juice 1/2 cup sugar 1 (3-inch) cinnamon stick 1/3 cup chopp

Here is a fancy looking way to serve individual sweet potatoes. It's not a difficult dish to prepare. It will wow your dinner guest. 4 medium sweet potatoes (about 2 pounds) 2 tablespoons canola oil 1/2 teaspoon kosher salt 1/2 teaspoon Creole seasoning 6 tablespoons cane syrup 2 tablespoons apple cider vinegar 2 tablespoons butter, melted 1 tablespoon chopped fresh thyme 1/4 cup coarsely chopped seasoned pork cracklin' strips Preheat oven to 425℉. Spray a small rimmed baking

Thanksgiving is quickly approaching. I thought this week I would share 2 side dishes that would be a new addition to your holiday table. Today's is a salad. 1 large fell bulb, cord and thinly sliced, 1/4 cup fronds reserved for garnish 1 large navel orange, zested, peeled sliced 1/2-inch thick, and quartered 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 5 ounces fresh baby arugula In a medium bowl,

Here's a twist on a classic. This recipe is perfect for cocktail parties. It's also great as finger food as you open Christmas presents, which is a family tradition. 16 (1/2-inch thick) sliced toasted baguette, divided 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped fresh spinach 3 tablespoons butter 1 tablespoon Pernod 1 clove garlic, minced 1 teaspoon chopped fresh thyme 3/4 teaspoon Creole seasoning 12 fresh oysters, shucked and drained Garnish; shaved Parmesa

The holiday season is quickly approaching. In my family, appetizer always play a big part of our get togethers. This week, here are two new appetizers to try. 1/2 cup olive oil 1/4 cup butter 1 medium eggplant, peeled and cut into 1/2-inch cubes 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1 tablespoon Creole seasoning 1 pound cooked crawfish tails, chopped 1 teaspoon minced garlic 3 large eggs, lightly beaten 4 tablespoons milk, divided 2/3

The flavors of a muffuletta has been enjoyed in many ways. Here's a way to get all the wonderful flavors of a muffuletta without all of the bread. It's great for those who are trying to watch their carbs. 1 (16-ounce) package refrigerated pizza crust dough, room tmperature 1/4 cup olive oil 1 cup prepared olive salad 1/2 cup sliced salami, quartered 1/2 cup sliced capicola, chopped 1/2 cup mortadella, chopped 1 (8-ounce) block fresh mozzarella, halved and sliced 1/2 teaspoon

Flatbreads have been making there way onto restaurant menus. This pizza type dish is a great way to share a tasty morsel before your entrée. This week, I will feature two different flatbread recipes. 1 (16-ounce) packte refrigerated pizza crust dough, room temperature 1 (13-ounce) can quartered artichoke Hearst in water, drained 1 (10-ounce) package frozen spinach, thawed and squeezed dry 1/4 cup mayonnaise 1 tablespoon minced garlic 1 tablespoon Creole seasoning 1 cup shredd

Here's a different take on mirlitons. Usually found in a savory dish, here is a dessert pie. Add this recipe to your traditional desserts. You'll be glad you did. 2 cups mashed mirlitons 1 stick butter 2 eggs 1 cup sugar 1 cup biscuit mix 1 teaspoon vanilla Boil several mirlitons in a large sauce pot until they are tender. After they cool, peel, cut out the seeds, and cut into small pieces. Place them in a food processor (or mash) until it has the consistency of applesauce. S

I'm starting to see pictures of home-grown mirlitons on Facebook. I thought this week would be a great time to share a couple of new mirliton recipes. Let's head to the kitchen! 4 tablespoons olive oil 1/2 cup onion, diced 1/4 cup celery, diced 1/4 cup green bell pepper, diced 1 teaspoon thyme Creole seasoning to taste 3 cups mirlitons, diced 1/2 cup seafood stock 3 cups panko bread crumbs 12 (U-12) shrimp, peeled, butterflied 2 cups all-purpose flour 1 egg 1/2 cup milk 6 cup

Caramel and chocolate is a sweet lover's delight. Here's that combination in a bread pudding. It may become you favorite bread pudding. 6 large gees 2 cups whole milk 1 cup sugar 1 teaspoon vanilla extract 12 cups cubed challah bread 1 cup semisweet chocolate chunks 1 cup caramel cubes, quartered (about 20 cubes) 1/2 cup chopped slivered almonds, cashews, and hazelnuts 1 teaspoon coarse salt Preheat oven to 350℉. Spray a 13x9-inch baking dish with cooking spray. In a large bo

One of my favorite desserts is bread pudding. The variations are endless. How about a couple different ones this week? Let's go to the kitchen. 1 (12-ounce) bags KIng's Hawaiian Sweet Rolls, cubed 3 cups whole milk 1 (14-ounce) can sweetened condensed milk 1 cup heavy cream 2 teaspoons vanilla extract 1 teaspoon coconut extract 1 cup sweetened flaked coconut, toasted Créme Anglaise (recipe to follow) Preheat oven to 350℉. Spray 8-ounce ramekins with cooking spray. Arrange hal

As the weather turns cooler, oysters start to get better. What better way to serve oysters than is a quickly made soup? Food of the Gods. 3 tablespoons canola oil 3 tablespoons all-purpose flour 1 1/2 cups chopped sweet yellow onion 4 cups warm milk (110-120℉) 48 freshly shucked oysters, liquid reserved 3 tablespoons chopped fresh parsley 3 tablespoons butter 1 tablespoon Creole seasoning In a large Dutch oven, heat oil over medium-high heat. Add flour, and cook, stirring con

The first cold front has hit Arkansas. It's starting to be soup weather. How about a couple of new soup recipes this week? 1/2 pound smoked sausage, sliced 1/4-inch thick 1/2 pound salt pork, chopped 4 slices thick-cut bacon, chopped 1 cup chopped yellow onion 1/2 cup chopped celery 3 (16 ounce) cans white beans, drained 44 ounces chicken stock 1 (10 ounce) can tomatoes with green chilies, drained 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pep

Here's a take on Chicken Fricassee. I think you'll agree it's just as good. It's a delicious way to cook pork. 6 (8-ounce) boneless pork chops Creole seasoning 2 cups all-purpose flour, divided 1 3/4 cup canola oil, divided 1/2 pound bacon, diced 1/2 pound tasso 2 onions, chopped 1 large bell pepper, seeded and chopped 4 stalks celery, chopped 6 cloves garlic, chopped 2 fresh bay leaves 2 large sprigs fresh thyme 2 quarts chicken stock Hot cooked rice Season pork with creole

It has been a while since I have featured pork as my protein of choice. Time to remedy that. This week, here are two pork recipes that are sure to please. 1 (18-20 pound) pork leg (Boston and Picnic cuts attached) deboned and trussed 1/2 cup kosher salt 1/4 cup paprika 1/4 cup granulated garlic 2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 cups white wine 1/2 cup butter, melted 1/4 cup hot sauce Preheat oven to 400℉. Place pork in a large roasting pan. In a

Here's a potato recipe that uses a product not often seen outside of the Gulf coast, dried shrimp. They add some texture to this potato salad. Try this recipe for your next picnic or cookout. You'll be glad you did. 3 pounds new potatoes, halved or quartered if large 1/2 cup dried shrimp 2 tablespoons liquid crab boil 4 ounces tasso, finely chopped 3 large hard-boiled eggs, peeled and chopped 1 cup mayonnaise 1/2 cup onions, chopped 1/2 cup green bell pepper, chopped 1/4 cup

Potatoes are my favorite vegetable. They are also one of the most versatile. How about I share two potato recipes that go great with any meal? Let's go to the kitchen! 3 pounds Yukon gold potatoes, sliced 1/2-inch thick 1 cup shredded fontina cheese, divided 1 cup shredded cheddar cheese, divided 2 teaspoons Creole seasoning, divided 1/2 cup heavy whipping cream Preheat oven to 400℉. Spray a 2-quart baking dish with nonstick baking spray. Layer potatoes in concentric circles

One of my favorite breakfast dishes is Corned Beef Hash. So, when I stumbled across this recipe, I was intrigued. After a little tweaking here and there, this is my result. 3 tablespoons canola oil, divided 1 large sweet potato, peeled and shredded 1/2 pound boudin, sliced 1 bunch green onions, chopped 1 jalapeño pepper, seeded and minced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons Creole seasoning 1 tablespoon Champagne vinegar