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Fish, Fresh from the Gulf, Hungry for Louisiana, Lent

Fridays are getting’ fishy: succulent salmon en papillote for Lent

February 11, 2016

Lent in the Bayou State cracks me up.

Here in heavily Catholic south Louisiana, there’s a rush to self-sacrifice every Ash Wednesday, the day after Fat Tuesday. Lots of people give stuff up — from chocolate to gossip to alcohol — to signify their piety and, for sure, to make up for the sins of Carnival. And the other big part of the Lenten experience is the Friday meat fast, when burgers and pepperoni pizza are out, and fish of all sorts is the seasonal rockstar.

What this means for all of us, Catholic or not, is that Friday restaurant menus are dripping in delicious, creative and indulgent seafood dishes using local crawfish, crab, seafood and fin fish.

What sacrifice. Poor us.

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Appetizers, Hungry for Louisiana, Latin American Cuisine, Super Bowl

Super Bowl Snacking: Pulled Pork Tostadas with Chipotle Crema

February 3, 2016

Ahh, the pork butt.

Few cuts of meat are as reasonably priced and versatile, and cooking it to fork tender perfection requires almost no culinary skills. Sure, you can show off your grill prowess and smoke it low and slow, painting on a tangy baste until the butt falls off the bone. Or, you can get smart and lazy and lock it the oven overnight at 250 degrees. While you’re sleeping, the fat-strapped butt is agreeably roasting away, preparing to fall apart in the morning as you carve it with eager forks. Your stupid-easy pulled pork is perfect for all sorts of applications, including barbecue sandwiches, pulled pork pizza, spicy pork wontons, the pork stew posole and these super delicious pulled pork tostadas with chipotle crema. I’ll be posting additional pulled pork recipes soon. Meanwhile, enjoy this hearty game day dish.

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Appetizers, Spices

Delicious and aromatic spices zahtar and sumac are easy to use

January 27, 2016

I had the best time playing around with the Middle Eastern spices zahtar and sumac for a story in the February 2016 issue of 225 Magazine. We happen to have tons of Middle Eastern eateries in Baton Rouge – close to 30 or so, and they’re a big part of our regular culinary experience. It’s why I wanted to write a story on these familiar yet exotic spices.

Zahtar is a savory-floral spice blend traditionally made in Middle Eastern homes that features sumac, sesame seeds, thyme and other spices. Its flavor stems largely from the presence of sumac, sort of a dark purple dust with lemony notes.

Here are some of the ways I’ve been using these two lovely spices lately. You can pick them up or mail order them in one-ounce quantities from Red Stick Spice Company, our phenomenal local spice store, or order them from national vendors, Penzeys, which carries zatar (spelled this way) and sumac in berry form.

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Breakfast, Budget, Easy, Eggs, Local, Louisiana, Vegetables

Easy, fast and cheap: Sweet potato-spinach frittata

January 20, 2016

Frittatas are fast, affordable, easy and the perfect vessel for leftover meats, herbs and veggies. If they’re not yet in your repertoire, it’s time to give these quick-cooking, crust-free egg tarts a try. They’re versatile in flavor and in texture, and depending on the fat content of the dairy products, they can be rich and unctuous or lean and healthful. They’re a great use of Louisiana’s year-round local produce, and they can be served hot, cold or at room temperature. And, clean up is easy since you use minimal equipment.

One of my favorite flavor combinations in a frittata is sweet potato and spinach. Here’s how to make it….

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Fresh produce, Healthy, New Year's, Salads, Vegetables

3 yummy choices for salad-a-day resolutions

January 5, 2016

My friend Elena once set a clear and simple personal goal: eat a salad everyday. The resolution was straightforward and easy to measure, exactly as a doable goal should be. Elena’s idea was that by committing to a daily dose of green, she was assured of a healthy injection — no matter what the rest of the day brought.

I love salads – and I love this idea. It checks so many boxes. Salads are affordable and generally good for you. You can change them up daily, creating something substantial and rich in protein, or something light and refreshing. They’re seasonal, portable and naturally stress-reducing. All that crunching takes your mind off life’s realities.

This week, I’ve got three comforting and filling salads that will start your new year off right. Enjoy.

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Corn, Crab, New Year's, Soups

Succulent and creamy Emeril’s corn and crab bisque just right for New Year’s Eve

December 29, 2015

There are two kinds of New Year’s Eve participants: those who go out, and those who stay home.

I’m generally planted in the latter camp….have been for years….and if you’re like me, there’s a good chance you’re casting about for something special to serve for dinner, something that screams romance, friendship, family or just final decadence before resolutions come home to roost.

I’m here to recommend one of my all time favorite soups, Emeril’s corn and crab bisque. Done right, with its perfect balance of dairy and stock, its tender corn and succulent jumbo lump crabmeat, this soup delivers elegance in a way that others don’t. I’ve served it as a main course and as a starter, and each time I’ve placed it on the table, it’s earned rave reviews.

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