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: 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: 30 Minutes Yields: 18–20 Biscuits Comment: You talk about delicious! This recipe came about as a way of using up leftovers such as grits and country ham. Just serve them for breakfast with scrambledMore >>
You talk about delicious! This recipe came about as a way of using up leftovers such as grits and country ham. Just serve them for breakfast with scrambled eggs and fresh fruit.More >>
Prep Time: 30 Minutes Yields: 8 Servings Comment: The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats' heads. Often in Louisiana, we add extra flavoringsMore >>
Prep Time: 1 Hour Yields: 1 Round Loaf Comment: Pan bread or skillet bread is somewhat like a pizza without the sauce, and is usually topped with spices, cheeses and herbs. Instead of baking this breadMore >>
Prep Time: 2 HoursYields: 48 Muffins Comment: The Feliciana Parishes of Louisiana are quite different from other areas of the state because of their rolling hills, which reminded settlers of the EnglishMore >>
Prep Time: 30 MinutesYields: 6–8 Servings Comment: Although making pizza with freshly turned dough and slowly simmered pizza sauce is fun for the family or social gatherings, often one just needs a quick,More >>
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 >>
INGREDIENTS1 tbl butter4-6 julienne green bell pepper4-6 julienne red onion1 pinch of curry1 pinch of red pepper flakes4 oz diced chicken2 oz andouille sausage8 oz marinara4-6 oz pastaMore >>
Prep Time: 2 HoursYields: 6 Servings Comment:There are many different claims to the origin of the po'boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and ClovisMore >>
Prep Time: 2 HoursYields: 6 Servings Comment:Po'boys are without a doubt the ultimate sandwich in South Louisiana. The variations used to fill this crusty French bread delicacy can range from oystersMore >>
Prep Time: 1 HourYields: 12 Muffins Comment: Corn bread can be made in skillets, non-stick pans or muffin tins. However, it is hard to make a good corn bread without cast iron cookware. The pan shouldMore >>
Prep Time:1 HourYields: 12 Servings Comment:This recipe yields the fluffiest biscuits ever, with a mile-high rise, a tender crumb and a crisp top. These biscuits require just the right mix of ingredientsMore >>
Prep Time: 45 Minutes Yields: 6 Servings Comment: Although this recipe is for left over brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varietiesMore >>
Prep Time: 1 HourYields: 8–10 Servings Comment: In Louisiana one of the most economical and tastiest dishes you can serve to your family is a platter of fish boulettes. Actually, folk elsewhere call themMore >>
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: 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: 30 Minutes
Yields: 6 Servings
Comment:
Louisiana is known for its sandwiches: po'boys, muffuletta, fish BLT's. Try using a little spicy ketchup or even Remoulade Sauce (see recipe) to enhanceMore >>
Prep Time: 30 Minutes
Yields: 8 Servings
Comment:
The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats' heads. Try cathead biscuits plain with melted butterMore >>
Prep Time: 30 Minutes
Yields: 9 Servings
Comment:
The best corn bread recipes in the South create a light and fluffy bread that can even be used as a dessert as we see here with just the simple additionMore >>
The name "coush coush" comes from "couscous," a North African dish of steamed semolina. Coush coush is a very old Cajun cornmeal recipe that was most often used as a hot cereal. More >>
Prep Time: 4 Hours Yields: 6-8 Servings Comment: Highly seasoned, peppery beef or pork roasts are a hallmark of Louisiana cuisine. This excellent recipe uses fresh cayenne and jalapeño peppers to giveMore >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
Patrick Riley, from Baton Rouge, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. He believes that the sauce plays an important roleMore >>
Nobody really knows where the name "hush puppies" came from, but legend has it that an old Creole cook invented the term. As the cook was frying a batch of catfish, she was whipping up a batch of corn fritters that she called "croquettes de mais." Her hungry hunting dogs began to howl in the pen next door. The cook tossed a few pieces of croquettes to the dogs and yelled, "hush puppies!" The name has been associated with the bread ever since.More >>
From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves then drizzling the bread with extra-virgin olive oil. By adding panzanella and shrimp, we have created a more elegant hors d' oeuvre. More >>
Prep Time: 2 and 1/2 Hours
Yields: 8-10 Servings
Comment:
One of the great things about pizza is that it can be made fully from scratch or from prepared products available at your local grocery store.More >>
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
There are many different claims to the origin of the po'boy, but the most commonly accepted belief is that it was created in New Orleans by Benny and ClovisMore >>
Prep Time: 2 and 1/2 Hours
Yields: 6 Servings
Comment:
The Blue Channel catfish of Louisiana is not only a favorite of the Cajuns and Creoles, but it is also revered as the best fish in the South. CatfishMore >>
2 Cups Italian Bread, Toasted and Cubed
1 ½ Cups Grape Tomatoes, cut in half
1 Cup Roasted Eggplant
1 Cup Marinated Mushrooms
Marinated Fresh Water Mozzarella: Diced
DRESSING
1 Cup Olive Oil
½More >>
Prep Time: 1 Hour| Yields: 12 Crêpes Comment: Crêpes are very versatile. Depending on the filling, they can be eaten as a dessert or a breakfast item. Stuffed with seafood or meat, they can even becomeMore >>
Prep Time: 5 Hours
Yields: 6-8 Servings
Comment:
Tender, spicy and tomatoey, this delicious pork roast can be prepped before game day, then all you need is fresh poboy bread to score a touchdown. CookMore >>
Prep Time: 30 Minutes Yields: 6 Servings Comment: This unique po’boy combines delicious deep-fried oysters with crusty French bread and spicy rémoulade slaw. Many Louisianians feel that the oyster More >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Most often in South Louisiana, meat and oyster dressings are found as accompaniments on the holiday table. Bread or cornbread dressings are definitelyMore >>
Chef Leah Chase, the Queen of Creole Cooking from the world-famous Dooky Chase Restaurant in New Orleans, was kind enough to share her oyster bread dressing with me for Thanksgiving Dinner 2005. It is quite simple to do, but the taste is purely Leah. More >>
Zesty Onion Flat Pan Pizza Prep Time: 1 Hour Yields: 6 Servings Comment: Serve this colorful tart as an appetizer or light meal for your guests. The smoky flavor of the bacon and tasso blends wonderfullyMore >>
Autumn Surprise Cornbread Muffins Prep Time: 1 Hour Yields: 16 Muffins Comment: Make these muffins for your next tailgate party or as an on-the-go snack for your little trick-or-treaters. DeliciousMore >>
Prep Time: 1 Hour Yields: 4 Servings Comment: The Muffuletta is an Italian sandwich created in the late 1800’s. The sandwich originated when Italian merchants working in the markets of New OrleansMore >>
“I Know What it Means to Miss New Orleans” BBQ Shrimp Poboys Prep Time: 1 hour Yields: 4-6 servings Comments: As the dust and water begin to clear after Hurricane Katrina, there is no doubt thereMore >>
Prep Time: 30 Minutes Yields: 4 Servings Comment: This recipe is courtesy of John T. Edge’s newest book, Hamburgers & Fries: An American Story. Edge warns readers and cooks not to upset the balanceMore >>
Prep Time: 30 Minutes Yields: 8–10 Servings Comment: For a delicious snack in a slice, give this herb bread a new twist by adding colorful fresh vegetables, cheese or herbs. For parties, bake the More >>
Prep Time : 30 Minutes Yields : 10 Servings Comment: Cream biscuits were normally made to be served with sweets such as fresh strawberries or preserves. They are simple biscuits, getting “shortening”More >>
Prep Time: 30 Minutes Yields: 8 Servings Comment: The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted More >>
Prep Time: 1 Hour Yields: 6 Servings Comment: The balsamic vinegar in this marinade along with spicy pepper flakes give this tenderloin the perfect flavor for a hot-pressed panini. The purple, greenMore >>
Petit Marché Veggie Panini Prep Time: 1 Hour Serves: 4 Comment: On July 19, 2003, Petit Marché will open at Baton Rouge’s Main Street Market. Chef John Folse will offer ice cream, cheese, soups, saladsMore >>
Chef John Folse's All-Time Favorite Sandwich PREP TIME: 5 Minutes MAKES: 1 masterpiece COMMENT: I remember vividly standing on a cypress, ladder-back chair strategically positioned between Mamere More >>
