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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

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 [ ... ]

Creamed Spinach

I’m preparing a special Valentine’s Day dinner for my hubby and kids influenced by childhood memories and the meals I shared with my family at Ruth’s Chris Steak House. Growing up, we didn’t have much money. But whenever my dad had a few extra bucks in his pocket, he brought us to Ruth’s Chris for an amazing steak dinner. My meal always consisted of the same thing. A petite filet, which always arrived at our table screaming in a hot bath of sizzling butter, and creamed spinach, a rich, velvety and bubbly dish of vegetable bliss. [ ... ]

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 [ ... ]

Chargrilled Oysters

It’s been said by the master of chargrilled oysters himself, Mr. Tommy Cvitanovich of Drago’s Seafood Restaurant in Metairie, that this is the simplest dish to cook at home but the most difficult to duplicate.  Well, from an ingredient standpoint I get that since Drago’s has never published its exact recipe (although there are apparently some very close versions floating around). And that’s understood. But I have to say, once you nail down the cooking method I think it’s pretty darn easy to recreate those sizzling-hot, sexy restaurant oysters at home. Here’s how I make them. I start [ ... ]

Italian Sausage in Red Gravy

The hubby and I never go out for Italian, even though our friends rave about a couple of Italian restaurants right here in our neighborhood. I don’t doubt their word. It’s just that I’m used to New Orleans Italian cooking. Creole-Italian. And, unfortunately, that kind of unique Italian fare doesn’t exist here in Woodstock, Georgia. You see back home these great establishments, whether serving up Northern Italian, Tuscan or Sicilian food, all have a New Orleans spin. For the most part, their menus read like they would in other parts of the country. [ ... ]

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: Grilled Chicken Skewers with Special Sauce

  I’ve been making this recipe with some variation of chicken for years now.  It’s one of my favorite weekday lunches.  And it all started with leftover chicken and a hodgepodge of fridge finds. Some of my off-the-cuff lunch creations like this are worth repeating.  Others are not.  This one’s been in constant rotation since day one because it’s quick and flavorful and the entire family likes it.  But because the sauce is made with Greek yogurt, I had to give it a code name so my kids wouldn’t snub it–they were weird about that stuff when I first started [ ... ]
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