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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 [ ... ]

Finger Food Friday: Blackened Shrimp with Cran-Raisin Salsa

During hurricane season, our house becomes a place of refuge for all of our family members under mandatory evacuation.  It’s throughout these nerve-racking times that I’m truly grateful we live outside New Orleans and are able to provide anyone willing to make the drive this far east with a safe haven.  Pre-Katrina, those evacuations meant nothing more than spontaneous partying with our extended family.  Post-Katrina, we hesitate using the term “Hurricane Party.” But we do continue to appreciate the fact that those tense weather events bring us all together.  And regardless of the severity of the storm or the [ ... ]

Welcome to Finger Food Friday and Cajun Egg Rolls with Sweet and Tangy Dipping Sauce!

Happy Friday!  I’m so excited today because I’m kicking off my very first recurring blog series:  Finger Food Fridays.  Through my weekly posts, I’ll be introducing you to all my favorite finger foods (which I refer to more affectionately as “picking foods”) and the TGIF liquid refreshments that accompany them.  These are my go-to comfort foods–recipes that reflect what I enjoy cooking, eating and serving to my family and friends at the end of a hectic week.  The spread is broad.  Great fun to make.  More fun to eat.  Mainly simple.  Occasionally ambitious.  Always interesting.  Best of all, each dish [ ... ]

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Shrimp Creole

I’ve never liked Shrimp Creole.  Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing.  But oddly enough, it has always been a dish that I wanted to like. I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes.  Every time a Shrimp Creole reference crossed my desk, my mouth watered.  They all sounded so rich, comforting and tasty, but my food memories recalled otherwise.  I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]
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