New Orleans cuisine

, ,

Onion Rings

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

,

Lake Avenue Drum

  • 0 / 5

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

  • 0 / 5

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

  • 0 / 5

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

Dr. Bombay’s Rack of Lamb

  • 0 / 5

CALLING DR. BOMBAY.  EMERGENCY!  COME RIGHT AWAY! This is the same recipe as Endora’s lamb chops (on this site) except I grilled a 4 chop

,

Brioche Doughnuts

  • 0 / 5

  I love doughnuts.  But I don’t love the greasy mouthfeel you get after eating one of those drive-through creations (you know the kind I’m

X