Rabbit in the Style of Prudhomme
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
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
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
MONTEREY VINIAGRETTE
This vinaigrette is soooo good. It’s bacony and sweet and tangy. If you don’t have the apple vinaigrette I got from Monterey’s Tasty Wine Bar
PAN ROASTED SNAPPER WITH BEURRE BLANC & RED
Omg, this is delicious. Pan Roasted Red Snapper with a Crispy Skin and Red Onion Jam with Blood Orange Beurre Blanc. This recipe was inspired
OLD HICKORY SMOKED CHICKEN RECIPE
Hickory Smoked Chicken Recipe Overview If you want to smoke a chicken, you should definitely give hickory chips a try! Hickory offers a bold flavor
SHRIMP AND CELERY WITH BOWTIE PASTA
Louisiana is the largest shrimp producing state in the nation. Each year 90 to 120 million pounds of shrimp are landed in the bayou state.
BUCKTOWN “PINCH ME” STEW WITH RED SNAPPER
People in Louisiana are crazy for crawfish. And as anyone in New Orleans knows, you have to pinch the tails and suck the heads
SAUTEED DRUM WITH GRENOBLOISE SAUCE
In the realm of classic French cuisine, any preparation bearing the designation grenobloise—literally, “of Grenoble”, a city in southeastern France—is served with a sauce of browned