I’m not quite sure if this recipe should fall into the category of soup or “sassy strawberry malt!” Either way, I have to say this soup could be the perfect beginning or ending to any meal – especially during our hot Louisiana summers.
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 the sweet flavor of brown sugar and cane syrup will make the dish taste homemade.
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, garlic chicken was sold at the market by these farmers.
What cocktail is more traditional at the Kentucky Derby than a Mint Julep? The classic southern favorite is transformed into dessert with this recipe. As much as everyone loves the beverage, they will love the cake even more!
Each year at the Masters Golf Tournament, spectators enjoy many of the same, traditional foods that have been served at Augusta National for decades. One of the most famous foods is the pimiento cheese sandwiches.
St. Joseph’s Day, or the “feast day of St. Joseph,” is March 19. The tradition of building the altar to St. Joseph began as far back as the Middle Ages in gratitude to St. Joseph for answering prayers for deliverance from famine.
Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.
This interesting waffle recipe was created by two Creole women, Ms. Young and Ms. Murphy. These frugal women never let a single thing go to waste and often-combined leftover fruit with syrups as the perfect topping for waffles.
During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of venison.
Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.