Artichokes can be stuffed with multiple things. Here's a recipe using andouille. 4 large artichokes 2 teaspoons salt 2 tablespoons lemon juice Water 1 cup extra-virgin olive oil, divided 3/4 cup finely chopped onion 1 1/2 teaspoons minced garlic 2 tablespoons minced parsley 1/2 pound andouille, skin removed and finely chopped 4 1/2 cups breadcrumbs 1 tomato, peeled and chopped 1 cup Parmesan cheese Creole seasoning 1 lemon, sliced Trim pointed leaves of artichoke and remove a

Who doesn't love the flavor of crab? This crab butter is great on any seefood. It also goes well with pasta. 2 1/2 pounds gumbo crabs (or crab shells) 1 small onion, chopped 2 ribs celery, chopped 1 spring rosemary 1 sprig oregano 1 bay leaf 2 sticks butter, softened 3/4 teaspoon Creole seasoning 2 tablespoon fresh minced chives Combine gumbo crabs, onion, celery, rosemary, oregano, and bay leaf in a stockpot. Cover with 2 quarts water. Place over medium-high heat and bring t

This week, let's make some compound butters. These are great to add a little extra flavor to a dish. 2 tablespoons olive oil 6-10 cloves garlic, minced 2 sticks butter, softened 3/4 teaspoon salt 1/4 teaspoon pepper Heat oil in a small skillet over medium heat. Add garlic; sauté until fragrant, about 2 minutes (do not brown). Remove from heat and cool to room temperature. Combine garlic, butter, salt, and pepper; mix well. Form into a long cylinder on a piece of parchment pap

Smothering foods is a way of life in the south. Let's smother some collards. 1 small ham bone 4 cup chicken stock Water 2 tablespoons canola oil 1 large onion, finely chopped 1 red bell pepper, finely chopped 3 cloves garlic, minced 2 cups chopped smoked ham 2 pounds fresh collard greens 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/2 teaspoon hot sauce wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold

This week, we are looking at collard greens. 1 pound fresh collard greens 1/4 cup bacon drippings or canola oil 8 ounces salt pork 1/2 cup chicken stock Wash greens thoroughly through several changes of water; making sure to remove all the grit. Cover and soak in cold water for about 30 minutes. Remove thick center stems from leaves and discard; tear of chop roughly into 2-inch pieces. In a large pot, heat bacon drippings or oil over medium high heat. Add salt pork; sauté 5 t

White beans are often found on restaurant menus on Thursday. Here's a recipe great for any day of the week. 1 pound dried navy beans, rinsed 2 tablespoons canola oil 2 large onions, chopped 1 large bell pepper, chopped 4 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 10 cup chicken stock 8 ounces smoked ham hocks 3 cups chopped ham cubes 2 bay leaves Hot buttered French bread Cover beans with cold water. Soak overnight. Drain;

These week, I want to feature a cooking vessel, the Dutch oven. Let's start with a chili. 2 tablespoons canola oil 4 pounds ground beef 2 large onions, chopped 2 bell peppers, chopped 6 jalapeños, seeded and chopped 8 garlic cloves, minced 6 ounce can tomato paste 8 heaping tablespoons chili powder 3 tablespoons cumin 1 1/2 teaspoon salt 1 teaspoon black pepper 3 cups beef stock 12 ounces beer 28 ounce can crushed tomatoes Hot cornbread, for serving Preheat oven to 425℉. Set

Here's a recipe based on one from a fellow De La Salle alum, Chef Greg Sonnier. He owns Gabrielle restaurant. 7 tablespoons butter, divided 2 heads cauliflower 1 medium onion, diced 2 cloves garlic, minced 1/4 cup all-purpose flour 2 1/2 cups chicken stock 4 ounces cream cheese, softened 1/4 teaspoon Creole seasoning, or to taste 1/4 teaspoon smoked paprika, plus more to taste Kosher salt and ground black pepper, to taste 1 1/2 cups freshly grated Pepper Jack cheese Duxelles

Let's see what we can do with cauliflower this week. The recipe replaces the trout with Amandine sauce. 2 heads of cauliflower, cut into florets ( about 8 cups) 1 cup sliced shallots 2 teaspoons kosher salt 6 spring fresh thyme 1 tablespoon coriander seeds, toasted and ground Zest and juice of 2 satsumas 1/2 cup canola oil 3/4 cup butter, cubed 1/4 cup lemon juice 2 tablespoons chopped fresh parsley 2 cups almonds, sliced, lightly toasted Preheat oven to 450℉. On a rimmed bak

This is a great dressing for a fried oyster salad. 3/4 cup mayonnaise 1 tablespoon Creole mustard 1 1/2 teaspoon paprika 1 teaspoon prepared horseradish 1 teaspoon fresh lemon juice 1 teaspoon dill pickle juice 1 teaspoon hot sauce 1/2 teaspoon Creoel seasoning 1 clove garlic, minced In a medium bowl, stir together all ingredeints until well combined. Check Out the Top 80 Chef Blogs Enjoy!!! Creole & Cajun Comfort Food is now available online. #youcanttakeneworleansoutoftheco

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 &