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Bud’s Broiler Burger with Hickory Smoked Sauce

It’s Burger Week over at Eater.com, the popular blog network that covers restaurant, bar and nightlife news across 15 metropolitan areas including New Orleans. And on Monday during my daily visit to the Nola.Eater page, I came across a post on Bud’s Broiler. Reading that piece had me thinking back to 1970-something and left me craving a big, juicy burger with a milkshake and fries. Bud’s Broiler is a New Orleans institution and anyone who grew up in the City has vivid memories of meals eaten there.  Whether they frequented the old Gentilly location on Pelopidas (with a not-so-memorable view of [ ... ]
Category: Beef, Main Dishes, Sauces  Tags: ,  16 Comments

Finger Food Friday: Mixed Grill Grilled Provolone

Although the name of this recipe sounds redundant. It’s not. This finger food is one part “mixed grill” and one part “grilled provolone.” Put the two together and you’ve got an outrageously rocking herbaceously spicy, cheesy, Cajun meets Italian meets Argentinian masterpiece, if I must say so myself. Now I’m not one to toot my own horn. Really, I’m not! But if you love the fab trio of andouille, shrimp and chicken (think jambalaya and gumbo), the smoky goodness of roasted poblano peppers and grilled onions, the tang and bite of an almost-chimichurri sauce and the pronounced flavor of a [ ... ]

Pan-Seared Ribeye Steaks with Blue Cheese Butter

Happy Valentine’s Day! Because you all know how much I dread baking, I’m steering clear of the sweet stuff today and sharing instead my special holiday meal inspired by sumptuous steak dinners at Ruth’s Chris. The first half of the meal, creamed spinach, was posted yesterday. Here’s part deux! Pan-seared ribeyes. Pan-searing is the best way I know how to duplicate those sizzling steakhouse flavors at home. Over the past year, I’ve done a lot of pan-searing in an effort to perfect my skills. Along the way, I’ve tried different tips and tricks for coaxing the most flavor out of the [ ... ]

Finger Food Friday: Crescent City Cocktail Meatballs

Have you all been missing Finger Food Fridays? I certainly have! Food blogging events, such as the FoodBlogSouth conference in Birmingham and the “Better with M” (as in M&Ms candies) gala back home in New Orleans, have kept me away from my weekly ritual. No complaints. I had a fab time at both and met some amazing people along the way. This weekend, however, I’m glad to be back with my hubby, my three babies (okay, teen and tweens) and our Christmas cavachon! Today, I’m getting Triple F (I hope Guy Fieri doesn’t mind [ ... ]

Roast Beef

When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total about the same. Why so much you ask for my family of five? Well, in this house, roast beef is a cook once, eat thrice proposition! No ifs, ands or buts! That first meal is always a traditional roast dinner complete with Baked Mashed Potatoes and something green. The leftovers are then repurposed–in [ ... ]

Cabbage Casserole

Have you planned out or begun to prepare your “health and wealth” meal for the New Year? I made my spread last week and froze everything since I knew we’d be on the road. All I’ll have to do tomorrow is defrost a few containers and bake some rice while the hubby and I unload the car and get situated (a catch-all phrase I use quite often around here when I have plenty to do in a short time). This year’s good fortune grub will consist of my old faithful Black-Eyed Peas with Jalapeno Oil and Cabbage Casserole. [ ... ]

Mid-City Meatloaf

Remember last week when I was talking about brown gravy and how I used to resort to the store-bought stuff when I didn’t have any pan drippings to work with and before I discovered beef base? Well, I also used to pair that store-bought gravy with, among other things, meatloaf made with a store-bought seasoning packet. Then I finally set aside the time to make a few different versions from scratch and have never looked back. Best part is, this scratch version takes only a few extra minutes to make. It all starts with equal parts ground beef, veal and [ ... ]

Brown Gravy

Hey guys!  I hope you all had a wonderful Thanksgiving.  We had a jam-packed week back home in New Orleans.  We spent the first half with my parents and my sister’s family on the Northshore and Turkey Day and the remainder of the week with the hubby’s family and some of my additional relatives on the Southshore.  We brought the kids to play laser tag and to feed the animals–very large animals–at the Global Wildlife Center in Folsom (great family outing by the way), snuck in a date night at Chef Susan Spicer’s Mondo restaurant in Lakeview, spent an afternoon frolicking [ ... ]

Finger Food Friday: Mexican Layer Dip

  It’s happening again.  Another one of my dear friends is moving.  Thankfully this one, Brenda, is not moving too far and will be forced to frequent our part of town for work and “major necessities” (manicures and hair cuts)!  Brenda and I have been friends since I moved to Atlanta from New Orleans.  Our friendship began on the tennis courts.  Both of us, for that matter our entire team, were newbies.  On the court, we learned the sport of tennis.  Off the court, we learned how to build families out of friendships.  In the early days, we spent many, many Wednesday [ ... ]

Grillades and Grits (Smoked Gouda Grits)

  According to the turn of the century cookbook, The Picayune Creole Cook Book, a grillade (pronounced “gree-yahd”) is a square of fried meat cooked down with onions, tomatoes, salt, black pepper and cayenne pepper.  The cookbook indicates that plain and breaded (“Grillades Panées”) versions of this “fried meat” were served primarily as hearty breakfast items alongside things like cracked wheat, apple fritters and café au lait.  Among the poorer classes of Creoles, grillades were also served at dinner “with gravy” (“Grillades à la Sauce”) and a “dish of red beans and boiled rice.”  At some point between then and now, [ ... ]
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