New Orleans cuisine

The Classic Sazerac

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The Sazerac is a classic New Orleans cocktail.  It was the perfect opening for a steak dinner last night with my friend Lisa.  She likes

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Chisesi Ham Chef’s Salad

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This is another no-recipe dish.  In fact, this is really just a “plug” for Chisesi ham, and a “bonus” recipe.  Everybody who lives in the

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Golden Potatoes with Sour Cream and Caviar

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These little potatoes are soooo wonderful.  I roast little yellow potatoes a lot, often with lots of lemon juice and garlic.  (Always add the garlic

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Onion Rings

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I can’t get enough onion rings.  They might actually be the perfect food. These are fried in a fairly light batter that doesn’t compete with

Ziggy’s Stuffed Peppadews

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Peppadew peppers stuffed with goat cheese and wrapped with prosciutto are on the menu at Susan Spicer’s restaurant Rosedale.  They are a bite of pure

Chocolate Sheba Flourless Cake

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The Chocolate Fudge Sheba cake on the menus at Ruth’s Chris and Commander’s Palace is a dense fudgy flourless cake, rich and dark.  I am

Lemony Garlicky Roasted New Potatoes

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The secret here is to add the minced garlic during the latter part of roasting the potatoes.  That way the garlic is not burned when

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Lake Avenue Drum

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This is a really good recipe for fish.  Surprisingly, the parmesan crust does not overpower the firm white flesh of this drum filet.   And the

CHRISTMAS CREPES

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I am calling these crepes Christmas Crepes because I served them at the First Annual Champagne and Caviar Dinner Party to kick off the holiday

Rabbit in the Style of Prudhomme

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This recipe would be familiar to Cajuns as rabbit with a Sauce Piquant or Piquante.  In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made

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