Blog Archives
23
Aug 2012
Aug 2012
Outside of New Orleans, I’m considered a bit of a rebel. For starters, I rise in opposition to fancy schmancy coffees and the joints that sell them–ordering a basic cup of joe should not be a nerve-racking experience. I also refuse to form allegiances with people who believe you shouldn’t wear white after the Labor Day holiday. If it’s perfectly acceptable to wear shorts beyond that weekend, why not white? Have you ever spent time in New Orleans during the fall and winter months? And finally, I riot against anyone who limits grilling to summer, turkey to Thanksgiving and hearty, [ ... ]
Category: Main Dishes, Vegetables
One Comment
17
Aug 2012
Aug 2012
I’ve had this blackened chicken idea in my head for sometime now. It just took me awhile to figure out the best way to pull all the pieces together into a nifty little finger food. My original thought was to wrap the ingredients in pie dough. But I just used that dough for my crawfish pies. I decided instead to finish the Blackened Chicken Bites a couple of different ways and go with whatever recipe turned out best.
My first batch of Blackened Chicken Bites involved filling Tostitos Scoops with the cream cheese mixture, placing a piece of blackened chicken on [ ... ]
15
Aug 2012
Aug 2012
Brabant Potatoes are a popular New Orleans side dish. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Sort of like garlicky, cubed French fries. They may also resemble your go-to version of home fries. In New Orleans, you’ll find Brabant Potatoes in restaurants accompanying such fancy classic dishes as Chicken Clemenceau or incorporated into a humble hash on a brunch menu. They’re also a favorite starchy side of many home cooks. I’m sure my fellow Brabant Potato lovers have their own special methods of preparation, more than likely [ ... ]
Category: Breakfast, New Orleans Classics, Side Dishes, Vegetables
4 Comments
08
Aug 2012
Aug 2012
Are you into creamed vegetables? Creamed corn maybe? What about creamed carrots or creamed peas? I’ve always been a fan of canned creamed corn. And my mom stills makes the best creamed carrots this side of the Bunny Trail. But I didn’t have creamed peas until I was in my late teens. The mother of a friend made them every Thursday night to serve alongside her weekly meatloaf and mashed potatoes dinner. I shared that meal with my girlfriend’s family many of times. And although the meatloaf and mashed potatoes were divine, [ ... ]
03
Aug 2012
Aug 2012
Are you hungry for something rich and luscious and seafoody? Good. Because that’s exactly what I’m cooking up for today’s Happy Hour! I’m making crawfish pies which consist of sweet crawfish meat smothered in a creamy, roux-based sauce with the perfect amount of Cajun Country kick. Throughout the backroads of South Louisiana, you’ll typically find these savory pies prepared as you would a large dessert pie. The pie is sliced and served along with a green salad or some sort of stewed vegetable. But they can also be made into individual portions using mini pastry shells like these.
For years, I [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Seafood
Tags: Appetizers, crawfish, Finger Food Fridays, Seafood 16 Comments
27
Jul 2012
Jul 2012
Chips and salsa may not be the first things that come to mind when thinking about New Orleans finger food. But that dynamic duo and several other south-of-the-border snacks are party and football-watching staples in many homes and sports bars throughout the City. More importantly, I love chips and salsa. When I’m happy, I celebrate with chips and salsa. When I’m sad, I seek comfort in chips and salsa. And when I’m stressed, I relax by eating obnoxiously large quantities of chips and salsa. I truly believe I could live off of water, coffee, beer and … chips and salsa. [ ... ]
25
Jul 2012
Jul 2012
Okay guys, this Italian Chicken recipe is an oldie but a goodie! It’s a very nostalgic dish that brings me back to when I first moved out on my own. Although I was excited to have my own place, I was not prepared for all the alone time that came with it. Having grown up with two siblings in a neighborhood full of kids with my grandparents literally around the corner and plenty of aunts, uncles and cousins within half a mile, I was used to a full house with people always coming and going. My [ ... ]
Category: Chicken, Main Dishes, Pasta
One Comment
18
Jul 2012
Jul 2012
I remember the first time Chandler, my oldest, had fast food. It was a McDonald’s French fry, delightfully handed to her by the hubby who was driving the family back to Atlanta from one of our many trips home. Chandler was maybe four at the time. As she lifted that deep fried salt stick to her lips, I recall quietly praying she’d spit out the first bite and throw the rest across the car in total disgust. I wasn’t ready for my real-food-loving, avocado-hugging daughter to succomb to the evils of fast, processed imposters. But as I expected, she L-O-V-E-D [ ... ]
13
Jul 2012
Jul 2012
The hubby and I both come from large families. And it’s not uncommon for family visits to Atlanta to include upwards of 20 relatives at one time. So to take the stress out of feeding that many people three squares times however many days plus snacks, I prepare a lot of food in advance. One of those make-ahead items, one I’ve been making since we first moved away from home, is this Sausage in Puff Pastry. It’s two ingredients–puff pastry and sausage–that bake up into these fabulously flaky pastries. Because the recipe makes plenty plenty, [ ... ]
Category: Appetizers, Finger Food Fridays, Pork
Tags: Appetizers, Finger Food Fridays, Pork Comments off
11
Jul 2012
Jul 2012
Loaded baked potatoes go great with any type of grilled meat or seafood. But pairing the two on a plate can be a challenge, especially when you’re having to split your time between the kitchen and the deck or if you’re grilling away from home. A delicious alternative is to make this Loaded Baked Potato Salad. It has all the glorious flavors of perfectly baked and loaded potatoes in one easy to prepare and serve dish. Like most mayo-based salads, this one is very good served at room temperature or cold.
Loaded Baked Potato Salad Recipe
3 1/2 pounds russet potatoes (about [ ... ]
