With Mardi Gras in full swing, how about a couple of adult beverages this week. These New Orleans inspired drinks are a great way to celebrate any occasion. 3 cups mango vodka, chilled 3/4 cup pepper vodka, chilled 3/4 cup sweet and sour mix, chilled 3/4 cup Simple Syrup (recipe to follow) 1/2 cup fresh lime juice, chilled 2 tablespoons water Purple, Green or Gold sugars Maraschino cherries In a pitcher, stir together vodkas, sweet and sour mix, Simple Syrup, and lime juice.

Here's a dessert to satisfy your chocolate lovers out there. The two different chip flavors combines the world of regular and white chocolate. It's a great dessert for you sweetheart. 1 1/2 (16-ounce) packages whole honey wheat Hawaiian rolls, cut into 1-inch cubes 2 cups milk 1 (12-ounce) can condensed milk 3/4 cup sugar 1 teaspoon vanilla extract 2 large eggs 4 large egg whites 1/2 cup white chocolate chips 1/3 cup semi-sweet chocolate chips Preheat oven to 350℉. Spray a 13

Valentine's Day is coming up. Dessert is a main part of my meal planning for that day. This week, I want to share two bread pudding recipes that would be great additions to you Valentine's meal. 1 (16-ounce) loaf French bread, cut into squares Non-stick cooking spray 1 (15-ounce) can sweet potatoes, drained and mashed 1 (12-ounce) can evaporated milk 1 1/2 cup milk 2 eggs 2 egg whites 2 tablespoons cane syrup 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 teaspoons vanilla extract

There are many variations of baked oysters. Here's a version that really lets the flavor of the oysters shine. 4 slices thick-cut bacon, cut into 1/2-inch pieces 1/2 cup thinly sliced leeks 1 teaspoon minced garlic 1/2 cup white wine 2 teaspoons fresh lemon juice 1/2 cup heavy cream 1/2 teaspoon Creole seasoning 1/2 cup fresh bread crumbs 2 tablespoons butter, melted 12 fresh select oysters, shucked Gremolata (recipe follows) Lemon wedges, for serving Preheat oven to 425℉. In

How about some seafood this week? Today we'll take a stab at a traditional New Orleans preparation for fish, En Papillote. Let's head to the kitchen! 2 sheets parchment paper, cut crosswise 4 (6 to8 ounce) snapper fillets 4 teaspoons Creole seasoning + more to taste 12 sprigs fresh thyme 12 thin lemon slices 1 jalapeño, thinly sliced 1/4 teaspoon crushed red pepper 4 tablespoons dry white wine, divided 1 (5 ounce) bag kale salad mix 1 tablespoon grapefruit zest 1 grapefruit,

Everyone is putting their spin on mayonnaise these days. Here's a Cajun version that's a great addition to any sandwich. 3/4 cup mayonnaise 1 tablespoon hot sauce 1 tablespoon Creole seasoning 1 tablespoon sweet pickle relish 2 teaspoons red wine vinegar 1 teaspoon chopped fresh thyme. In a small bowl, combine all ingredients. Cover and refrigerate until ready to serve. Enjoy!!! Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions. #Creo

This week, I want to share with you a couple of dressings. The first is great over a fruit salad. 1/4 cup sherry vinegar 2 tablespoons fresh orange juice 2 tablespoons fresh grapefruit juice 1 tablespoon minced shallot 1 teaspoon minced fresh garlic 4 1/2 teaspoons honey 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1 tablespoon chopper fresh chives 1 1/2 tablespoons crushed pink peppercorns 1/2 teaspoon kosher salt 3/4 cup olive oil In a small bowl, whisk togeth

This is a great dish as either an appetizer to entree. This tasty dish is a great way to bite the gator before it bites you. 2 pounds alligator tail meat. cut into 1-inch pieces 5 tablespoons of your favorite Blackening seasoning 1 tablespoon canola oil Place a large coast-iron skillet over high heat until very hot, about 7 minutes. In a large bowl, add alligator meat, and toss with blackened seasoning. Add canola oil to the skillet, and carefully add alligator in batches. Le

Let's take a look at the big dog of the swamp, the alligator. No, t doesn't taste like chicken. The tender tail meat is great for any preparation. 1/2 cup canola oil 4 pounds ground alligator meat 2 pounds ground beef 4 cups diced onions 2 cups diced celery 2 cups diced bell pepper 4 tablespoons minced garlic 4 tablespoons diced jalapeno peppers 2 (16-ounce) cans pinto beans 48 ounces tomato sauce 2 cups chicken stock 2 tablespoons chili powder 2 teaspoons ground cumin Creole

Cronuts were the latest crazy years ago. Why not decorate these gems in Mardi Gras colors? Here's a shortcut recipe to achieve these tasty gems. 1/2 cup sugar 1/4 cup cake flour 1 cup plus 3 tablespoons milk, divided 1/2 teaspoon kosher salt 4 large egg yolks 2 tablespoons butter 1 teaspoon vanilla extract Canola oil for frying 3 (8-ounce) cans very cold crescent dough sheets 1 cup powdered sugar Purple, green and yellow colored sugars In a medium saucepan, whisk together sug

The start of the New Year can mean only one thing, King Cake season is here. How about two recipes that are a twist on King Cakes? They are both good, but they will never replace King Cakes. 2 cups sugar 1/2 cup unsweetened cocoa powder 3 (16.3-ounce) cans refrigerated biscuits, halved 1 (11.5-ounce) bag semisweet morsels 1 cup butter, melted 1 cup powdered sugar 3 tablespoons milk Purple, green and yellow colored sugars Preheat oven to 350℉. Lightly grease a 15-cup Bundt pan

I'm often asked what will my next cookbook focus on. I'm not sure if there will be another. One idea I do have is a Creole Italian cookbook. This recipe would fit right in. 1 (15-ounce) package pizza dough 2 tablespoons Creole mustard 1/4 pound thinly sliced soppressata 1/2 pound thinly sliced deli ham 1 cup olive salad 1 cup shredded mozzarella cheese 6 slices provolone cheese, halved 1 large egg, lightly beaten Preheat oven to 400℉. Spray a large rimmed baking sheet with n

You were always told not to play with your food. Cooks have always disobeyed this. This week, I want to share two recipes that are a twist on traditional New Orleans recipes. 1 pound dried red beans 1 smoked ham hock 3 1/2 teaspoons kosher salt, divided 1/4 cup butter 2 tablespoons all-purpose flour 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 2 cloves garlic minced 3 cups water 10 sprigs fresh thyme 2 dried bay leaves 1 teaspo

Nothing says special occasion to me more than a Rib Roast.While many people prefer to eat this as a ribeye steak, I always chose to cook it whole. Here's a good recipe for that special dinner. 6 tablespoons butter, softened 5 cloves garlic, minced 1/4 cup finely chopped fresh parsley 1 tablespoon roughly chopped fresh rosemary 1 tablespoon roughly chopped fresh thyme 1 tablespoon Creole seasoning 1 (5-pound) standing rib roast, patted dry Position oven rack in the bottom thir

What a better way to end the year than with 2 big meat entrees. Either one would make a great star of your New Years festivities. Let's start with a pork dish. 1 (10-pound) bone-in spiral cut ham 1 cup honey 2 tablespoons satsuma or tangerine zest 1 cup satsuma or tangerine juice 1/4 cup filmy packed dark brown sugar 1/4 cup butter 1 teaspoon kosher salt 1/2 teaspoon hot sauce Preheat oven to 325℉. In a roasting pan lined with aluminum foil, place ham cut side down. Cover wit

Arancini is a very popular Italian appetizer. It's a great addition to any meal. Here's a great recipe to introduce your family to this Italian treasure. 1/4 cup butter 3 tablespoons cornstarch 1 1/4 teaspoon Creole seasoning 2 cups milk 1 1/4 cups grated Parmesan cheese 1 cup cubed Cheddar cheese 4 teaspoons minced onions 6 cups cooked long-grain rice 3 large eggs, lightly beaten 1 tablespoon water Italian bread crumbs Canola oil, for frying Marinara sauce, to serve or for d

It's Christmas week. Lots of cooking will be happening. This week, I want to share a couple of appetizers. They are both great for snacking while you cook. 8 tablespoons butter, divided 1 pound peeled and deveined fresh shrimp, chopped 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1 tablespoon fresh thyme leaves, roughly chopped 1 tablespoon heavy cream 1/2 teaspoon Creole seasoning 3/4 cup shredded Parmesan cheese 1/2 (16-ounce) package frozen phyllo dough, thawed Prehea

Here is a reimagined classic. From the new Brennan's restaurant, this is a great way to start a breakfast. It's also good as an after dinner drink. 1 ounce rum 1/2 ounce whiskey 1 ounce Vanilla Simple Syrup (see below) 1 ounce heavy cream In a shaker filled with ice, combine rum, whiskey, Vanilla Simple Syrup, and cream. Cover, and shake until frothy; strain into a coupe glass. Garnish with nutmeg, if desired. Vanilla Simple Syrup 1 cup water 1 cup sugar 1 vanilla bean, split

How about a couple of beverages this week? The holiday season is always great for something new to drink. Happy Holidays! 1 cup water 1 cup sugar 6 cups vodka 3 cups cranberry juice 2 cups Campari 1/2 cup fresh lemon juice 4 cups sparkling wine IN a small saucepan, bring 1 cup of water and sugar to boil over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container for up to a mo

Can't decide between a chocolate or pecan pie? Here's a combination that will please both camps. 1 1/4 cups plus 6 tablespoons all-purpose flour, divided 2 teaspoons kosher salt, divided 1 teaspoon sugar 1/2 cup cold butter, cubed 3 to 4 tablespoons whole buttermilk, chilled 1 cup light corn syrup 2/3 cup firmly packed dark brown sugar 4 large eggs 1 tablespoon bourbon 3 cups chopped pecans 1 cup pecan halves 1 tablespoon butter, softened 2 teaspoons flaky sea salt 3 cups sem