Prep Time: 1½ Hours Yields: 8 Servings Comment: Grilling is a great way to infuse smoky flavor into pork tenderloin. For best results, build a coal bed on one side of the grill. Place tenderloin away fromMore >> Grilling is a great way to infuse smoky flavor into pork tenderloin.More >> Prep Time: 30 Minutes Yields: 6 Servings Comment: Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride. This quesadilla recipe is perfect for your party or gathering.More >> Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride. This quesadilla recipe is perfect for your party or gathering. Your guests will love this easy-to-make Mexican delight!More >> Prep Time: 1½ Hours Yields: 4–6 Servings Comment: On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chickenMore >> On a recent trip to Israel, I discovered a dish that I had first seen on a visit to Seville. The wonderful garlic and sherry flavor on this roasted chicken reminds me of our Creole roots.More >> Each great-tasting duck will feed three people.More >> Each great-tasting duck will feed three people.More >> Prep Time: 1 Hour Yields: 6–8 Servings Comment: In this dish, the lamb is seasoned with herbs and garlic to enhance the flavor of the meat. For a fun presentation, french the lamb chops by scraping someMore >> Prep Time: 1 Hour Yields: 6–8 Servings Comment: In this dish, the lamb is seasoned with herbs and garlic to enhance the flavor of the meat. For a fun presentation, french the lamb chops by scraping someMore >> Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each regionMore >> Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each regionMore >> Prep Time: 3 Hours Yields: 10–12 Servings Comment: Country pork ribs are perfect for smoking, grilling or my favorite way, braising. Serve these on French bread or slider buns as party food or as an entréeMore >> Prep Time: 3 Hours Yields: 10–12 Servings Comment: Country pork ribs are perfect for smoking, grilling or my favorite way, braising. Serve these on French bread or slider buns as party food or as an entréeMore >> Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >> Prep Time: 2 Hours Yields: 6 Servings Comment: This recipe is similar in flavor to the sauce piquant of Louisiana. The difference is that we have removed most of the saturated fat from the roux and skinMore >> Prep Time: 3 Hours Yields: 8–10 Servings Comment: Adobo comes from the Spanish word adobar, which literally means "to marinate". It's a common all-purpose seasoning that is used to flavor and/or marinateMore >> Prep Time: 3 Hours Yields: 8–10 Servings Comment: Adobo comes from the Spanish word adobar, which literally means "to marinate". It's a common all-purpose seasoning that is used to flavor and/or marinateMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Some of the most imaginative dishes emerge from the cast iron pots at hunting camps. Consider the classic Italian tomato sauce further enhanced with an arrayMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Some of the most imaginative dishes emerge from the cast iron pots at hunting camps. Consider the classic Italian tomato sauce further enhanced with an arrayMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: The turkey and ham can be used from Thanksgiving Day leftovers. However, in most supermarket deli cases, these items may be found at any time. Feel freeMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: The turkey and ham can be used from Thanksgiving Day leftovers. However, in most supermarket deli cases, these items may be found at any time. Feel freeMore >> Prep Time: 1 Hour Yields: 3 Dozen Comment: These unique little biscuits are perfect for your party or family gathering. These biscuits are made even more unique by incorporating a multitude of fillings.More >> Prep Time: 1 Hour Yields: 3 Dozen Comment: These unique little biscuits are perfect for your party or family gathering. These biscuits are made even more unique by incorporating a multitude of fillings.More >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Most versions of this dish are based primarily on sautéed eggplant and tomato, usually with minced beef or lamb. The Greek version includes layers ofMore >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Most versions of this dish are based primarily on sautéed eggplant and tomato, usually with minced beef or lamb. The Greek version includes layers ofMore >> Prep Time: 2½ Hours Yields: 12 Servings Comment: Most often, stuffed potatoes mean sour cream, butter, cheese and chives with possibly a spoon of bacon. Here in Cajun and Creole country, everything fromMore >> Prep Time: 2½ Hours Yields: 12 Servings Comment: Most often, stuffed potatoes mean sour cream, butter, cheese and chives with possibly a spoon of bacon. Here in Cajun and Creole country, everything fromMore >> Prep Time: 1 Hour Yields: 4 Servings Comment: This po'boy comes from a classic dish and is a Southern favorite. Ingredients for Salisbury Steak: 1½ pounds ground chuck ½ cup minced onions ¼ cup mincedMore >> Prep Time: 1 Hour Yields: 4 Servings Comment: This po'boy comes from a classic dish and is a Southern favorite. Ingredients for Salisbury Steak: 1½ pounds ground chuck ½ cup minced onions ¼ cup mincedMore >> Prep Time: 3 Hours Yields: 6 Servings Comment: The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparingMore >> Prep Time: 3 Hours Yields: 6 Servings Comment: The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparingMore >> Prep Time: 3 Hours Yields: 6 Servings Comment: Osso buco or "long bone" is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slowMore >> Prep Time: 3 Hours Yields: 6 Servings Comment: Osso buco or "long bone" is the shank portion of the leg in beef, veal and lamb. This bone is surrounded by a large portion of meat that is perfect for slowMore >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This simple and delicious recipe is easy enough to prepare any day of the week. You can serve this pesto chicken with your favorite pasta or even rice. Ingredients: 4More >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: This simple and delicious recipe is easy enough to prepare any day of the week. You can serve this pesto chicken with your favorite pasta or even rice. Ingredients: 4More >> Prep Time: 45 Minutes Yields: 6 Servings Comment: Mojo is a Cuban sauce made from the juice of oranges and limes. The sauce works as a marinade for beef, fish and poultry, and is perfect on a grilled dog! Ingredients: 6More >> Prep Time: 45 Minutes Yields: 6 Servings Comment: Mojo is a Cuban sauce made from the juice of oranges and limes. The sauce works as a marinade for beef, fish and poultry, and is perfect on a grilled dog! Ingredients: 6More >> Prep Time: 45 Minutes Yields: 6 Servings Comment: Leeks and apples simmered in cider add a touch of sweetness to this recipe, which is a nice contrast to the melted cheddar. In England, oblong pretzelMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: Leeks and apples simmered in cider add a touch of sweetness to this recipe, which is a nice contrast to the melted cheddar. In England, oblong pretzelMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhanceMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhanceMore >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >> Prep Time: 45 Minutes Yields: 4–6 Servings Comment: Although these pork patties are meant to be eaten as mini hors d'oeuvres, I love this patty on a slider bun as a quick "pick me up" sandwich! EitherMore >> Prep Time: 8½ Hours Yields: 20 Sliders or 12 Servings Comment: Porchetta is the king of all pork roasts. I have seen it made with everything from suckling pig to whole hog down to pork butt or loin. TheMore >> Prep Time: 8½ Hours Yields: 20 Sliders or 12 Servings Comment: Porchetta is the king of all pork roasts. I have seen it made with everything from suckling pig to whole hog down to pork butt or loin. TheMore >> Prep Time: 45 Minutes Yields: 4 Servings Comment: Are you ready to cook burgers for those outdoor summer parties? Well, try these great pan-roasted burger po'boys for a unique and southern presentation.More >> Prep Time: 45 Minutes Yields: 4 Servings Comment: Are you ready to cook burgers for those outdoor summer parties? Well, try these great pan-roasted burger po'boys for a unique and southern presentation.More >> Prep Time: 2 Hours Yields: 6 Servings Comment: One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often,More >> Prep Time: 2 Hours Yields: 6 Servings Comment: One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often,More >> Prep Time: 12 Hours Yields: 8 Servings Comment: What's better than pulled pork for Memorial Day? Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery textureMore >> What's better than pulled pork for Memorial Day? Well-seasoned pork roasts are a hallmark of Louisiana cuisine.More >> This is one of Louisiana's favorite home-style Italian dishes. Although it is most often made with veal, it can be made with chicken or fish filletsMore >> Prep Time: 1½ Hours Yields: 4 Servings Comment: This recipe for roasted chicken breast turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself! Ingredients: 4More >> Prep Time: 1½ Hours Yields: 8 Servings Comment: You don't have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allow you toMore >> Prep Time: 3½ Hours Yields: 10–12 Servings Comment: Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. What makes this chili unique is the substitutionMore >> Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.More >> Prep Time: 12 Hours Yields: 8–10 Servings Comment: Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery texture is the unusual method of preparation. AlthoughMore >> Prep Time: 4 Hours Yields: 10–12 Servings Comment: When planning a dinner, remember that one pound of uncooked turkey will feed one person. Allow bird to defrost in the refrigerator for approximately twoMore >> Prep Time: 12–14 Hours Yields: 1 Turkey Comment: Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally,More >> Prep Time: 3–3½ Hours Yields: 8–10 Servings Comment: In many Cajun and German communities of the River Road west of New Orleans, "farre" (a mispronunciation of the French "farce" meaning forcemeat or dressing)More >> Prep Time: 1½ Hours Yields: 8 Servings Comment: Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals.More >> Prep Time: 1½ Hours Yields: 6–8 Servings Comment: In early Cajun cooking it was common to see stew-type chicken dishes further flavored with sausage and garden vegetables. One great example is chickenMore >> Prep Time: 30 Minutes Yield: 4 Servings Comment: Tailgating get-togethers allow you to get a little more creative on the grill. In the South, cold beer and good friends call for spicy food, and this burgerMore >> Prep Time: 1 Hour Yields: 4 Servings Comment: Lamb chops and spiced eggplant just seem to go together like apple pie and ice cream. The two ingredients are often found cooked together in Middle EasternMore >> Poker Run Pork Roast by the Gonzales Boat Club 1 8-10 pound Boston Butt pork roast Stuff with minces garlic 8-10 spots 1 Tbls granulated garlic 1 Tbls powdered onion 1 Tbs Red pepper 1 cup choppedMore >> Prep Time: 3½ Hours Yields: 6 Servings Comment: The seven steak is so named due to the shape of the bone associated with the cut of meat. The steak is normally pan-fried and served with a light onion gravy.More >> Prep Time: 45 Minutes Yields: 6 Servings Ingredients: 6 boneless, skinless chicken thighs, cut into bite-sized pieces 1 (10-count) can refrigerated buttermilk biscuits 1 tbsp vegetable oil 1 small yellowMore >> Prep Time: 1½ Hours Yields: 6 Servings Comment: Next to Southern Fried Chicken, the fricassee or "stewed chicken" is the most popular dish in the kitchens of New Orleans. The traditional fricassee wasMore >> Prep Time: 45 MinutesMarinate Time: 2–5 DaysYields: 4–6 Servings Comment: Cinco de Mayo is an important civic holiday commemorating a Mexican victory at the Battle of Puebla in 1862. This celebrationMore >> Prep Time: 1 Hour Yields: 4 Servings Comment: There is nothing better than a roasted breast of free-range chicken, bone-in and skin-on. I have enhanced the flavor of this dish by stuffing the bird withMore >> Prep Time: 2 HoursYields: 8 Servings Comment: Entree-type pies were prevalent in many cultures. Just as the English had shepherd's pies, the Cajuns had meat pies. This cooking technique enabled the plantationMore >> Prep Time: 1 HourYields: 6–8 Servings Comment: Guy DiSalvo, from Latrobe, Pa., is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazinglyMore >> Prep Time: 2 and 1/2 HoursYields: 4 ServingsComment:Saffron is a spice native to the Middle East that has a slightly bitter, honey-like flavor and very pungent aroma. Coming from the dried stigmas of aMore >> Prep Time: 45 MinutesYields: 6 ServingsComment:There is nothing more English than lamb unless one considers the strawberry. Every English garden in the Feliciana parishes of Louisiana grew strawberriesMore >> Prep Time: 2 HoursYields: 6–8 Servings Comment: I read a magazine article recently that claimed meatloaf to be one of the most versatile dishes in America. The article went on to mention the numerousMore >> Prep Time: 3 HoursYields: 6 Servings Comment: Veal and beef shanks are the most flavorful of all braised meats. They can be found in the meat department of most stores year round. Serve with a side ofMore >> Prep Time: 2 Hours Yields: 8 Servings Comment: This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by frying fresh cornMore >> Prep Time: 2 HoursYields: 6 Servings Comment: This is a wonderfully flavored, one-pot dish that will satisfy everyone at your table. If you prefer, substitute chicken or beef in place of pork. Ingredients: 6More >> Prep Time: 2 and 1/2 HoursYields: 6 Servings Comment: Christmas is often considered a day for large family gatherings, but often smaller families of 2–6 celebrate the day together as well. On theseMore >> Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: The best fricassee is made like Mama's, in an old cast iron pot. Mama would always fry her chicken first, and many times she had to fry extra becauseMore >> Prep Time: 3 HoursYields: 6–8 Servings Comment: Chorizo is the smoky, earthy, sweet and tangy Spanish sausage that becomes the perfect stuffing for this holiday pork roast. Adding caramel to theMore >> Prep Time: 3 Hours Yields: 8 Servings Comment: This recipe was first cooked for me by one of Louisiana's greatest hunting guides Sammy Faulk. It was in the camp kitchen of Holly Beach, Louisiana otherwiseMore >> Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: Most often, pork dishes are presented with fruit sauces or glazes. One of the most unique wild fruits found in South Louisiana in the late fall isMore >> Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of a grill master. RULES OF THE GRILL: 1. Choose the right steak. The high,More >> Prep Time: 2 and 1/2 HoursYields: 6–8 Servings Comment: Usually, pork and rice dishes are meant to be savory. However, in this dish Fuyu persimmons are added to the ingredients to give the finishedMore >> Prep Time: 30 MinutesYields: 6–8 Servings Comment:Tired of the same old boring burgers? This recipe is unique and, my personal favorite burger. For the hunters in the family, try substituting wild boarMore >> Prep Time: 1 HourYields: 6 Servings Comment:This chipotle-garlic marinade may also be used for pork, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduceMore >> Prep Time: 2 Hours Yields: 8–10 Servings Comment: The Italian-American classic known as Sunday gravy is not just a dish, it's an event. The secret to this dish is the slow braising of the ribs alongMore >> Prep Time: 1 HourYields: 6–8 Servings Comment:In this dish, the lamb is seasoned with herbs and garlic to enhance the flavor of the meat. For a fun presentation, french the lamb chops by scraping someMore >> Prep Time: 1 Hour Yields: 4 Servings Comment: Brining is a pretreatment in which meat is placed in flavored saltwater solution known as brine. This produces a moist and well-seasoned protein. Normally,More >> Prep Time: 45 MinutesYields: 6 Servings Comment: In the month of July, every Thursday Chef John Folse and Paul Gates will be "Stirring It Up" with kids from all around the Baton Rouge area. Selena LaMaireMore >> Prep Time: 1 and 1/2 HoursYields: 8 Servings Comment: This recipe is perfect for the cook who is tired of preparing the same old chicken dishes. Combine leftover chicken with red potatoes and chunky vegetablesMore >> Prep Time: 45 MinutesYields: 10 Empanadas Comment:To celebrate mother's day, members of the WAFB channel 9 Baton Rouge news team are sharing some of their favorite "Mom's recipes" during the month ofMore >> Prep Time: 1 Hour Yields: 6–8 Servings Comment: To celebrate mother's day, members of the WAFB channel 9 Baton Rouge news team are sharing some of their favorite "Mom's recipes" during the month of May.More >> Prep Time: 45 MinutesYields: 4 Servings Comment:Pan-fried quail with milk gravy has been a staple on breakfast tables for centuries. I have seen it served often in hunting camps alongside a mound of yellowMore >> Prep Time: 45 MinutesMarinate Time: 3–5 Days Yields: 4–6 Servings Comment:I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favoriteMore >> Prep Time: 30 Minutes Yields: 6–8 Servings Comment: The Cincinnati-Style is also served as a "Cheese Coney." The toppings are just as important as the order they are applied to the hot dog. The goalMore >> Prep Time: 30 Minutes Yields: 6–8 Servings Comment: The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a tasteMore >> Prep Time: 3 Days Yields: 10 Servings Comment: This recipe, courtesy of Rev. Albert Adams Jr., can be a great tailgating or game day recipe. Rev. Albert was the winner of our Super Sunday recipe contestMore >> Prep Time: 30 MinutesYields: 6–8 Servings Comment:Tired of the same old boring burgers? Why not try something unique like this recipe, which is my personal favorite burger. For the hunters in the family,More >> Prep Time: 1 Hour Yields: 30 large meatballs Comment: Most Cajuns love hot and spicy food. This recipe most likely evolved when a Cajun family threw slices of peppers into a pot of meatballs beingMore >> Prep Time: 30 Minutes Yields: 6–8 Servings Comment: Tired of the same old boring burgers? During this game season, how about throwing a curve ball toward the pit with this unique wild boar or pork andMore >> Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: Ah comfort food…ain't it grand? It's even better when it doesn't make you "grander." Just the simple act of using an oil-less roux and removingMore >> Prep Time: 1 Hour Yields: 6 Servings Comment: Au gratin refers to the crusty topping of bread crumbs or cheese on top of a baked or broiled dish. Although most cooks think of au gratins as vegetableMore >> Prep Time: 3-4 Hours plus Salting Time Yields: 1 Moist, Delicious Turkey Comment: Rubbing the raw turkey with salt 24- 48 hours prior to roasting flavors the meat and breaks down some of the proteins,More >> Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: The best fricassee is made like Mama's, in an old cast iron pot. Mama would always fry her chicken first, and many times she had to fry extra becauseMore >> Prep Time: 12-14 Hours Yields: 1 Turkey Comment: Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally,More >> Comment: This is a great guide we found in the November 2008 issue of Better Homes and Gardens Magazine. Print this out and live by it- surely this will help you to a successful holiday cooking season! PREPMore >> Prep Time: 4 Hours Yields: 10-12 Servings Comment: When planning a dinner, remember that 1-pound of uncooked turkey will feed one person. Allow bird to defrost in the refrigerator for approximatelyMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in centralMore >> Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: The Germans of the river road in South Louisiana were farmers and cattle ranchers. Cabbage was a main ingredient on the German table in forms reachingMore >> Prep Time: 45 Minutes
Yields: 6 Servings
Comment:
The most famous scaloppini is Veal Scaloppini Milanese, which is medallions of veal coated in bread crumbs and cheese and topped with a rich tomatoMore >> Prep Time: 3 and 1/2 Hours
Yields: 4 Servings
Comment:
Country Boy Gator in Eunice, La. is a unique supplier of alligator meat. Not only do they sell gator legs, plain and marinated, they also sellMore >> Prep Time: 3 and 1/2 Hours
Yields: 15-20 Servings
Comment:
Most cooks say the secret to great chili is to cook it a long time to get the best possible flavor. This dish has a flavor unlike any otherMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Provençale refers to the style of cooking from the South of France bordering the region of Provence on the Mediterranean Sea. Tomatoes smothered inMore >> Prep Time: 45 Minutes
Yields: 6 Servings
Comment:
This is one of those fun dishes that are inexpensive to prepare, yet with the addition of figs and applewood-smoked bacon, it becomes quite an elegantMore >> Prep Time: 1 Hour Yields: 6-8 Servings Comment: The word "lacquered" is the best adjective to describe these peach and soy-flavored chicken wings. America has gone wild over drumettes with restaurantsMore >> Prep Time: 30 Minutes
Yields: 6-8 Servings
Comment:
Tired of the same old boring burgers? On this 4th of July, how about throwing a curve ball toward the pit with this unique pork and brats cheeseburgerMore >> Prep Time: 2 and 1/2 Hours
Yields: 4-6 Servings
Comment:
Father's Day and July 4th scream for barbecue and grilling. But in the 98 degrees F heat, 100% humidity of Bayou Country Louisiana, many fearMore >> Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." TheMore >> Prep Time: 2 Hours Yields: 6-8 Servings Comment: Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. This recipeMore >> Prep Time: 1 and 1/2 Hours
Yields: 6-8 Servings
Comment:
Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and otherMore >> Prep Time: 1 Hour
Yields: 4 Servings
Comment:
This recipe works best with thighs and drumsticks. For this particular method, chicken breast will work out fine but will require a larger pot duringMore >> Prep Time: 10 Minutes
Yields: 4 Servings
Comment:
I unabashedly love beef tartare because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time and accordingMore >> Prep Time: 15 Minutes
Yield: 2 Servings
Comments:
Cappaccio is one of the most flavorful Italian raw meat dishes. It is generally made with filet mignon but chefs will often use fresh fish in this preparationMore >> Prep Time: 1 and 1/2 Hours
Yields: 4 Servings
Comment:
The world is turning green. The green movement takes in consideration most practices that best protect mother earth. In this recipe, we see theMore >> Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
Nothing is worse than sitting at the table ready to enjoy a plate of spaghetti and meatballs only to discover the meatballs are tough and dry. ThisMore >> Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
With the huge rise in our Spanish population, there should be no doubt that we will continue to see a rise in recipes from this Latin culture. In addition,More >> Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
This recipe is perfect for the cook who is tired of preparing the same old chicken dishes. Combine leftover chicken with red potatoes and chunkyMore >> Prep Time: 4 and 1/2 Hours
Yields: 8 Servings
Comment:
Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tendernessMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Pesto is usually made with chopped garden herbs, such as basil, blended with pine nuts and olive oil. In south Louisiana, pecans have been substituted forMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Chickens could always be found on the farms in early Louisiana. The accessibility of the meat allowed many unique chicken dishes to emerge from CajunMore >> Prep Time: 45 Minutes Yields: 6 Servings Comment: The Wine Merchants Sauce is the best known of the New Orleans classical sauces made famous at Antoine's Restaurant in the French Quarter. The originallyMore >> Prep Time: 1 1/2 Hours
Yields: 6 Servings
Comment:
This recipe incorporates two of Bayou Country's greatest dishes, Baked Chicken and Corn Macque Choux. This recipe was often cooked for Sunday lunchMore >> Prep Time: 2 Hours
Yields: 6 Servings
Comment:
This is a wonderfully flavored, one-pot dish that will satisfy everyone at your table. If you prefer, substitute chicken or beef in place of pork.
Ingredients:
6More >> Prep Time: 45 Minutes
Yields: 8-10 Servings
Comment:
The term "poulette" was used when referring to an open-faced sandwich smothered in a mixture of white sauce and leftover baked turkey or chicken.More >> Prep Time: 45 Minutes
Yields: 4-6 Servings
Comment:
In this dish, blackberries can be replaced with raspberries. Fresh berries are preferable but dried or frozen ones can also be used to substitute.More >> Prep Time: 3 Hours
Yields: 6 Servings
Comment:
This is a wonderful recipe to create your own special holiday ham. It is quite simple to accomplish, but you will receive rave reviews with this dish.More >> Prep Time: 3 Hours
Yields: 6-8 Servings
Comment:
Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasoningsMore >> Prep Time: 2 Hours
Yields: 6 Servings
Comment:
In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of thisMore >> Prep Time: 3 and 1/2-4 Hours
Yields: 8-10 Servings
Comment:
What better than to start the fall season off with a great tasting braised pork dish! Pairing a hearty fall fruit such as quince with porkMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
This delicious chili is not only a perfect one-pot meal, but also great for tailgating! You can prepared this quick and easy dish in advance and justMore >> Prep Time: 45 Minutes
Yields: 6 Servings
Comment:
We all have memories of our grandmother's chicken potpie recipe. Especially delicious when we are not feeling very well or just need a little extraMore >> Delicious Indian twist to a Cajun favorite!More >> How to pick and grill the perfect steak.More >> Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
This recipe incorporates two of Bayou Country's greatest dishes, Baked Chicken and Corn Macque Choux. This recipe was often cooked for Sunday lunchMore >> Prep Time: 30 Minutes
Yields: 2 Servings
Comment:
Marchand de vin, "the wine merchant's sauce," is a well-known New Orleans meat sauce traditionally served with cuts from the tenderloin.
Ingredients:
4More >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
A great hamburger starts with a flavorful cut of meat with 15-20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first throughMore >> A traditional Sunday dinner in Louisiana is typically planned around a delicious roasted chicken. When that Sunday happens to fall on Mother's Day, something a little special is required. This recipe will ensure that all of Momma's chicks come home to roost every Mother's Day.More >> While lasagna is traditionally thought of as an Italian dish, the combination of tomatoes, meat and cheese is not unique to that cuisine. This Mexican version gives a nod to Italy with the pasta and ricotta, but the taste clearly says "Ole!"More >> The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.More >> Lamb was eaten most often by the English who settled in the Felicianas north of St. Francisville, La. This meat, normally prepared in the spring, has become an Easter and Passover tradition throughout Cajun country.More >> Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.More >> Try this dish for a lovely holiday brunch ... it includes all the ingredients necessary to create a complete meal and it is simple to prepare.More >> By glazing the lamb rack with Creole mustard, we give this earthy flavored meat a new dimension. This dish will certainly be a winner on your Easter table.More >> Easter is the perfect time of year to prepare leg of lamb. Many Cajun families choose to have lamb on their holiday table.
Easter is the perfect time of year to prepare leg of lamb. Many Cajun families choose to have lamb on their holiday table. More >> Prep Time: 30 Minutes Yields: 2 Servings Comment: A simple candlelight dinner can be one of the sweetest and most romantic gifts on Valentine's Day. This recipe combines tender fillet mignon with sweetnessMore >> Prep Time: 1 Hour
Yields: 8 Servings
Comment:
A cold beer and a great football game are the only accompaniments necessary to this dish. Try it out for your next Super Bowl party, and I guarantee itMore >> Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
It is believed that the "hamburger" originated in Germany in the 18th and 19th centuries and acquired its name in the seaport town of Hamburg. MincedMore >> Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
You don't have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allowMore >> Prep Time: 3 Hours
Yields: 10-12 Servings
Comment:
Chili was likely invented in Mexico during the late 1840's as a replacement of pemmican. It was a complimentary dish served at cantinas for outsidersMore >> Prep Time: 3 Hours
Yields: 8 Servings
Comment:
Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe.
Ingredients:
2 and 1/2More >> Prep Time: 3 Hours
Yields: 10-12 Servings
Comment:
Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was inventedMore >> Prep Time: 30 Minutes
Yields: 8 Servings
Comment:
Hot dogs are one of the most popular foods for sporting events; in fact, Americans eat more than 20 billion hot dogs annually. One of my favorite thingsMore >> Prep Time: 2 and 1/2-5 Hours
Yields: 6-8 Servings
Comment:
This Champion Tailgating Recipe was submitted by Gordon Dotson of Zachary, La. The juiciness of the pork loin is brought out with the sweetnessMore >> Prep Time: 12 Hours
Yields: 8 Servings
Comment:
Highly seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast's buttery texture is the unusual preparation.
Ingredients:
1More >> Prep Time: 30 Minutes
Yields: 1 Goose
Comment:
Brining is a pretreatment in which the turkey is placed in a salt water solution known as brine. This produces a moist and well-seasoned bird. Normally,More >> Prep Time: 4 Hours
Yields: 8-12 Servings
Comment:
Christmas in Bayou Country is all about faith, family and food so you will want to make an entree that is both delicious and beautiful. At one time,More >> Prep Time: 20 Minutes Yields: 1 (10-pound) Ham Comment: Christmas hams are found on Christmas Eve and Christmas day in many cultures across the world. There are many variations, but one of the mostMore >> Prep Time: 2 and 1/2 Hours
Yields: 6 Servings
Comment:
This is a wonderful recipe to create your own special holiday ham. It is quite simple to accomplish, but you will receive rave reviews with thisMore >> Prep Time: 3 and 1/2 Hours Yields: 10-12 Servings Comment: Don't be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauceMore >> Prep Time: 1 Hour
Yields: 4-6 Servings
Comment:
Fried seafood and wild game are essential parts of bayou camp culture. At fishing camps around the state, hunters stand over the fry pot exchanging recipesMore >> Prep Time: 2 and 1/2 Hours|
Yields: 6 Servings
Comment:
This recipe proves the point that in Cajun Country anything can go into a sauce piquant pot. In this spicy sauce, it is recommended that you useMore >> Prep Time: 6-10 Hours
Yields: 6 Servings
Comment:
Using a slow cooker is a great way to save time and money. Often times, mornings can be very hectic, so you may wish to prepare the ingredients theMore >> Prep Time: 6-8 Hours
Yields: 6-8 Servings
Comment:
Here is another wonderful slow cooker recipe with Creole flair. The meat and vegetables in the dish make a great one-pot meal that can be served overMore >> Prep Time: 7-8 Hours
Yields: 6-8 Servings
Comment:
Crock Pot® is a registered trademark of Rival Industries, created in 1970. Crock Pots®, often used interchangeably as slow-cookers, were extremelyMore >> Prep Time: 1 and1/2 Hours
Yields: 6 Servings
Comment:
Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." TheMore >> Prep Time: 1 and 1/2 Hours
Yields: 8-10 Servings
Comment:
I love a good casserole, and the great thing about preparing a casserole is that once all the ingredients are blended, all you must do is bakeMore >> Prep Time: 1 and 1/2 Hours
Yields: 4-6 Servings
Comment:
Though Louisiana is the dove capital of the South, many Louisiana hunters today are traveling south of the border to Mexico for their annualMore >> Prep Time: 1 Hour
Yields: 6 Servings
Comment:
The term "au gratin" often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of heavyMore >> Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
The Sloppy Joe sandwich dates back to the 1930s, and its interesting origin is often disputed. Some believe that the sandwich originated in Sloppy Joe'sMore >> Prep Time: 1 1/2 Hours
Yields: 8 Servings
Comment:
Grilling is a great way to infuse smoky flavor into pork tenderloin, and this interesting barbecue sauce is a natural accompaniment to pork. The peachesMore >> Prep Time: 1½ Hours Yields: 6 Servings Comment: A great hamburger starts with a flavorful cut of meat with 15-20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; firstMore >> Prep Time: 30 Minutes Yield: 4 Servings Comment: Hamburgers and hot dogs are great crowd foods. Easy to prepare and kid-proof, they are the perfect meal for Fourth of July gatherings. Twist things upMore >> Prep Time: 30 Minutes Yield: 6 Servings Comment: This burger recipe is a sure crowd pleaser. Try it out for your Fourth of July celebration this year, but don't forget to bring the napkins! Ingredients: 1½More >> Prep Time: 1 Hour
Yield: 6 Servings
Comment:
The great thing about this type of dish is the many variations and flavors that you can achieve with a little creativity. You may substitute any fresh fruitMore >> Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
Not everyone has time to make baked beans from scratch. This recipe begins with canned Great Northern beans, but the smoke of the grill and theMore >> Comment:
Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of the master griller.
RULES OF THE GRILL:
1. Choose the rightMore >> Prep Time: 2 Hours
Yields: 4 Servings
Comment:
Despite the fact that they are baked and not grilled, these ribs are luscious and tender, with a succulent, spicy honey-based sauce.
Ingredients:
2More >> Prep Time: 4 Hours
Yields: 6-8 Servings
Comment: This hearty favorite isn't just for St. Patrick's Day anymore. Perfect for a Sunday dinner, it's loaded with tender meat and an abundance of vegetables.More >> PREP TIME: 30 minutes
SERVES: 6
COMMENT:
When I was growing up on the bayous of South Louisiana, I thought frog legs were by far the greatest delicacy to come out of the swamp waters. Today, I knowMore >> Thursday, January, 25, 2007More >> Fat Tuesday, February 20, 2007More >> Prep Time: 2 Hours
Yields: 6 Servings
Comment: In Cajun Country, the combination of unlikely ingredients is commonplace. Stuffing a chicken, turkey or wild duck with boudin, the premier sausage of thisMore >> Thursday, February 1, 2007More >> Tuesday, January 23, 2007More >> PREP TIME: 4 Hours
YIELDS: 6 Servings
COMMENT:
A staple on European tables, tongue is a tender and flavorful meat. A tad disconcerting in its whole form, sliced and smothered in a rich marinara it isMore >> VENISON TENDERLOIN CARENCRO
Prep Time: 3 Hours
Yields: 6 Servings
Comment:
Carencro, La. is a small Cajun village located directly between Opelousas, the yam capital of the world, and Lafayette, theMore >>
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
The swampland of South Louisiana is the perfect environment for wild rabbit. The ample underbrush provides protection and vast quantities of food andMore >>
