This week, let's do something for breakfast. You will need both today's recipe and Thursday's for a complete dish 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 3/4 teaspoon ground black pepper, divided 1/2 teaspoon granulated sugar 1/4 teaspoon granulated garlic 3 tablespoons frozen butter, grated 1 1/4 cup whole buttermilk 2 tablespoons butter melted Preheat oven to 400℉. Line a baking sheet with parchment paper. In a large bowl, whis

Time to spice things up. Let's take some alligator and tasso and prepare it Cajun Style! 2/3 cup plus 2 teaspoons canola oil, divided 1 pound tasso, cut into 3/4-inch pieces 1 cup all-purpose flour 1 cup diced yellow onion 1 cup dice poblano pepper 1/2 cup diced celery 28-ounce can diced tomatoes 4-ounce can chopped green chilies 3 tablespoons tomato paste 3 cloves garlic, minced 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 1 to 1 1/2 cups seafood

Let's go into the bayou for the recipes this week. Here's is tow featuring the Louisiana Yard Dog, Alligator. 3 pounds ground alligator meat 2 pounds ground pork 1/2 pound ground pork fat 1 cup ice water 1/2 cup minced yellow onion 1/4 cup minced celery 1/4 cup miced red bell pepper 1/4 cup minced garlic 1/4 cup minced parsley 1/4 cup sliced green onion 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh sage Creole seasoning, to taste 15 feet hog casing (optional) I

Here's a twist on a New Orleans Classic. 1 pound ground chuck 1/3 pound ground pork 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon canola oil 8 slices provolone cheese 4 sesame seed hamburger buns, halved and toasted 1 cup Italian olive salad 12 thin sliced hot capacola 6 thin slices mortadella, cut in half 6 thin slices Genoa salami, cut in half In a large bowl, gently combine beef and pork. Divide mixture into 4 portions, and shape into 4-inch patties (a

How about a couple of sandwiches that are not PoBoy'? Let's start with something to start your day. 6 large eggs 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper New Orleans-Style Hot Sausage 6 slices Cheddar cheese 1/2 cup ketchup 1/4 cup mayonnaise 1 teaspoon hot sauce 3/4 teaspoon garlic powder 6 English muffins, halved and toasted Preheat oven to 350℉. Spray a 6 cup jumbo muffin pan with cooking spray. Crack 1 egg into each prepared muffin cup. Sprinkle with salt

Let's continue the week with another melon flavored adult beverage. 1/4 cup sugar 1/4 cup boiling water 1 cup packed fresh mint leaves, divided 3 cups diced cantalopue 4 1/2 ounces fresh lime juice 12 ounces white rum Frozen cantaloupe chunks (see below), to serve 36 ounces sparkling water Garnish: fresh mint sprigs, cantaloupe wedges In a small bowl, combine sugar and boiling water, stirring until sugar dissolves. Stir in 1/4 cup mint leaves. Let cool completely. Strain thro

How about a couple of refreshing adult beverages this week? 3/4 cup sliver tequila 1 jalapéno, sliced 1/2 teaspoon Tajin Classico 4 cups cubed seedless watermelon (about 1 small watermelon), frozen 1/3 cup fresh lime juice 1/2 cup triple sec 2 tablespoons agave nectar Garnish: lime wedge, thinly sliced watermelon In a Mason jar, combine tequila, jalapéno, and tajin. Let stand for 1 hour or overnight for more spice. Strain through a fine-mesh sieve, discarding solids. Infused

As I am not one to start a meal with a cold dish, here's a great warm appetizer that is sure to please. 8 tablespoons butter, divided 1/2 cup minced shallots 1/2 cup heavy whipping cream 10 ounces cream cheese, softened 2 tablespoons minced green onion 1 1/2 pounds lump crabmeat, picked free of shells and divided 4 ounces goat cheese, crumbled 1 tablespoon extra-virgin olive oil Crackers and endive, to serve Garnish: sliced green onions, creole seasoning Preheat oven to broil

Let's look at a couple of crabmeat appetizers this week. Let's start with a dish that's great for the hot summer months. 1 pound fresh or frozen lima beans 3 cups fresh corn kernels (about 4 ears of corn) 1/2 cup whole buttermilk 1/2 cup mayonnaise 2 tablespoons thinly sliced fresh basil 2 tablespoons fresh lemon juice 2 tablespoons pickle brine 2 teaspoons chopped fresh dill 1 teaspoon salt 1 teaspoon Creole seasoning 1 teaspoon ground black pepper 1 pound lump crabmeat, pic

Here's a recipe from Antione's. It is featured on their COOLinary menu. 3 cups sliced toasted almonds 1 1/2 cups butter 1 1/2 cups half-and-half 3 whole eggs 1 teaspoon salt 1/2 teaspoon ground white pepper 1 dozen soft shell crabs, cleaned Flour Heat deep fryer to 350℉. Sauté the almonds in the butter until they become golden brown. Keep warm. Make a batter by combining the half-and-half, eggs, salt and pepper. Dredge the crabs in flour, then into the batter then back into t

This week, I though I would share a couple of recipes features on the menus of restaurants participating in COOLinary. Let's start with one form Galatoire"s 2 large ripe tomatoes 1 fryer chicken, cut into 8 pieces 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste 2 tablespoons butter 8 ounces button mushrooms, sliced (about 2 cups) 1/4 cup finely sliced scallions (white and green parts) 2 tablespoons garlic 1 teaspoon cayenne pepper 1/2 cup white

Here's a twist on Stuffed Jalapéno Poppers. This roasted version is a slughtly healthier choice. 8 ounces cream cheese, softened 4 ounces goat cheese. Softened 1/3 cup finely chopped toasted pecans 1/3 cup finely chopped green olives 1 1/4 teaspoon Creole seasoning, divided 24 mini tricolor sweet peppers, steamed and seeded Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together cream cheese, goat cheese, pecans, olives, and 1/4

This week, I have a couple of appetizers coming your way. Let's start off with a dish featuring a Cajun original, Boudin. 1 (16-ounce) loaf French bread 1 tablespoon olive oil 1 small onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 1 poblano pepper, seeded and chopped 1 teaspoon kosher salt 1 pound boudin, casings removed, crumbled 2 tablespoons chopped fresh parsley 8 ounces cream cheese, softened 1 cup shredded Cheddar c

Most of my Caesare salads have fried components that mimic croutons. Here we add croutons for a lghter protein. You can find my homemade Caesar Dressing on my website. 2 thick slices sourdough bread 2 tablespoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 4 (6-ounce) skin-on red snapper fillets 8 cups chopped romaine lettuce 1/2 cup shaved Parmesan cheese Your favorite Caesar dressing, to serve Garnish: shaved Parmesan chees

Let's continue with the grilled theme with a couple of salads woith grilled components. 4 tablespoons canola oil, divided 8 (3/4-inch thick) sliced peeled cantaloupe 1 pound extra-large shrimp, peeled and deveined (tails left on) 1 teaspoon kosher salt, divided 1/2 teaspoon ground chipotle chili pepper 2 pounds assorted medium heirloom tomatoes, sliced 1/4 cup halved cherry tomatoes 1/2 cup torn fresh cilantro 1/3 cup crumbled queso fresco Chipotle-Lime dressing 9recipe follo

Here's another cool dessert for an out door gathering. 12 ounces gingersnap cookies (about 50 cookies) 1/3 cup plus 1 1/2 tablespoons granulated sugar, divided 1/2 cup butter, melted and slightly cooled 6 cups chopped fresh peaches (5 to 6 medium peaches) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 2 tablespoons water1 1/2 teaspoons cornstarch 1 (3.4-ounce) box vanilla instant pudding mix 1 cup half-and-half 4 ounces cream cheese, cubed and softened 3 cups heavy

Here's a nice refreshing dessert for a summer cookout. Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 5 to 6 tablespoons butter, melted Filling: 1 cup fresh blueberries 1/4 cup water 3 tablespoons granulated sugar 1 tablespoon light corn syrup 3/4 teaspoon cornstarch 1/8 teaspoon salt 1/2 teaspoon lemon zest 8 ounces cream cheese, softened 3/4 cup confectioners’ sugar 1 1/2 cup heavy whipping cream 1/2 teaspoon vanilla extract Garnish: fresh blueberrie

Here's a warm slaw straight off the grill. 1 medium head green cabbage ( about 2 1/2 pounds), cored and cut into 2-inch thick rounds 1 yellow onion, quartered 16 ounces bacon 6 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon Creole mustard 1 tablespoon honey 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 cups chopped toasted pecans Spray grill rack with nonflammable cooking spray. Oreheat grill to high heat (400 to 450℉). Grill cabbage and

Since we had a couple of grilled recipes last week, How about a side and dessert to go with them? Here's a different twist on coleslaw. 1 1/2 cups shredded purple cabbage 1 1/2 cups shredded green cabbage 1 cup shredded carrots 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 cup thinly sliced celery 1 cup sliced green onions 1/4 cup chopped fresh parsley 1/2 cup apple cider vinegar 2 tablespoons mayonnaise 1 tablespoon kosher salt 1 tablespoon sugar 1 t

Skewers are a great appetizer for outdoor grilling. Try this shrimp version. Self-Basting Grilled Shrimp 36 jumbo headless shrimp (about 3 pounds) Motel Butter (recipe follows) 6 10-inch metal or water-soaked wooden skewers Using sharp kitchen scissors, cut along backside of shrimp stopping just before the tails; remove dark vein and discard. Rinse under running water and pat dry. Using your finger, rub inside shell with 1/4 teaspoon Motel Butter. Carefully thread shrimp even