This week, we are taking a trip up the river to the most photographed plantation, Oak Alley. I will be sharing two of their shrimp recipes. 3 tablespoons olive oil 6 cloves garlic, minced 1 1/2 teaspoons Italian seasoning 1/2 cup dry white wine 1 1/2 pounds peeled large shrimp 1/2 teaspoon salt 1/2 teaspoon black pepper Heat olive oil in a large skillet over medium heat. Add garlic, sauté one minute or until fragrant. Add Italian seasoning and sauté one minute. Deglaze with wine, cook until reduced by half. Add shrimp; sauté about three to five minutes or until fully cooked. Serve with hot b ..read more

The Holy Trinity of Louisiana cooking: Onions, Celery and Bell Pepper. It’s the base of most Creole and Cajun dishes. Over the next few weeks, I will be highlighting these important ingredients. Today we will start with onions. You will find a variety of onions at the store. The first question is, which one should I use. For most of your cooking, you will reach for the yellow onion. They hold up the best when cooking and is the default onion for most cooked dishes. The white onion has a stronger, spicier, more pungent flavor than yellow onions. They don’t hold up as well as yellow onions when ..read more

I have yet to meet someone who doesn't like pizza. Here's a different spin on the Italian classic. Per Serving: 1 taco-sized flour tortilla 1 clove garlic, pressed olive oil 1/2 cup chopped leftover braised lamb, tossed in a little lamb gravy or beef stock 1/4 cup crumbled feta cheese Chopped mint leaf, for garnish place a pizza stone, cast-iron griddle, or large cast-iron skillet on a rack in the lower third to the oven, preheated to 450℉ for 20 minutes. Smear crushed garlic over tortilla, drizzle with a tiny amount ov olive oil. Scatter chopped lamb over tortilla and top with crumbled fet ..read more

A few weeks back, I posted a recipe Slow-Braised Leg of Lamb. This week, I want to share with you two recipes to use the leftover meat. 1 tablespoon Olive oil 1/2 cup finely chopped onion 2 cloves minced garlic 1/2 cup leftover braised lamb gravy ( or Beef Stock) 1/2 cup dry red wine 1 28-ounce can whole plum and juice 1 tablespoon Italian seasoning 1 teaspoon red pepper flakes (optional) 2 cups chopped leftover braised lamb 1/3 cup grated Romano cheese, plus more for serving Creole seasoning to taste 1/4 cup cream or half-and-half Hot cooked pappardelle pasta Fresh chopped parsley, for garni ..read more

Sweet and Salty! This is a flavor combination that most have grown up with. Cracker Jacks was a treat growing up. The sweetness of the caramel coated popcorn mixed with the salty peanuts was a childhood favorite. As I grew older, that flavor combination stayed with me. The sweet part is easy. What better salty flavor than bacon to complete this pairing? Today I am offering two sweet/salty recipes. The first, Sweet Spicy Candied Bacon, is a great snack. The second, Bacon Pastry Dessert, is a complete dish. Go to the store; buy some bacon, and Let’s head to the kitchen! Sweet Spicy Candied Bac ..read more

Here is the quickly made jambalaya from the closed restaurant. I'm hoping this recipe makes it back when the new owners reopen. 12 tablespoons margarine, preferably Bluebonnet 1 cup chopped onion 1 cup thinly sliced green onions 1 pound Louisiana crawfish tails with fat 1 1/2 cups cooked rice, chilled 3 tablespoons freshly chopped parsley Salt and pepper Melt margarine in a medium skillet; add onion and green onion and sauté until translucent, about six minutes. Stir in crawfish and cook until heated through, three to five minutes. Add rice, parsley, salt and pepper, blending well. Cook unti ..read more

This week, I'm sharing a couple of jambalaya recipes from some Big names in New Orleans restaurants. Let's start off with Ralph Brennan. 1 tablespoon salt 4 ounces andouille sausage, sliced unto 1/4-inch rounds 4 ounces pickled pork or ham, cut into 1/4-inch cubes 1 medium onion, chopped 1 bunch green onions, chopped, green and white parts separated 1 medium-size green bell pepper, chopped 2 10-ounce cans crushed plum tomatoes 1/2 cup canned tomato purée 2 cloves garlic, minced 1 whole bay leaf 1 teaspoon salt 1/2 teaspoon ground black ppper 1/4 teaspoon cayenne pepper 1/4 teaspoon dried thym ..read more

Louisiana has had its share of famous chefs. Paul Prudhomme paved the way with teaching the ways of Cajun cooking. Fortunately, there is a chef who has stepped up to fill those shoes. Known as Louisiana’s Culinary Ambassador to the World, Chef John Folse continues to teach his style of cooking. Along with numerous cookbooks, he has a cooking show on PBS stations along with a syndicated radio show, Stirrin’ It Up, which is heard nationwide. I want to share with you today two of his recipes. The first, Baked Garlic Chicken, is a great Sunday meal for the family. A great way to finish off that m ..read more

Risotto is like jambalaya as there are almost unlimited ingredients you can use in them. This one contains no meat. 6 tablespoons butter 2 cups diced onion 4 cups arborio rice 1 cup white wine 8 to 10 cups warm chicken stock 4 cups arugula, chopped 2 cups peas 2 cups chopped asparagus, blanched 2 cups grated Parmesan cheese Kosher salt, to taste in a deep stockpot, melt butter over medium heat. Add onions, and cook, stirring occasionally, until soft, about 5 minutes. Add rice to pot, and stir using a wooden spoon; cook for 2 minutes. Add wine, and cook until liquid is absorbed, about 2 minut ..read more

With a name like Centola, you know I have Italian blood running through me. This week, here are a couple of Italian inspired side dishes. 2 tablespoons extra-virgin olive oil plus more to serve 1 tablespoon butter 4 anchovy fillets 2 1/2 cups julienned yellow ( about 1 pound) 2 tablespoons sliced garlic 3/4 teaspoons crushed red pepper 1 cup white wine 12 cups chopped peeled turnips ( about 4 1/2 pounds0 Zest of 2 oranges Juice of 4 oranges 1 teaspoon chopped fresh rosemary 1 tablespoon kosher salt 1 teaspoon ground black pepper In a large Dutch oven, heat oil and butter over medium heat unt ..read more