Smothered Chicken
Smothered chicken is one of the signature dishes of the South and as such it’s been subject to a lot of tweeking – some good, some not so good. Recipes you find in the old cookbooks will often just direct you to cut up or spatchcock the bird, season, flour & brown it, cover in…
Peppermint Stick Ice Cream
Peppermint Stick Ice Cream seems to be one of those old fashioned ice cream flavors that’s been cast aside to make room for the weird. Pomegranate Cookie Dough or Cilantro Swirl anybody? Okay, maybe I’m just joking there, but when you have a classic flavor like this it shouldn’t be forgotten. This is a rich…
Crabmeat Maison
When you’re thinking of ordering Crabmeat Maison at Galatoire’s your first question should always be, “How’s the crab today?” This is code for determining the presence of shell fragments and sweetness. It should be free of the first and brimming with the second. Once you’ve been given the thumbs up by your waiter you’ll want it…
Corn Fritters
Tired of those cornmeal hockey pucks they serve at the all you can eat catfish joints? Then look no further than this fritter. It’s a bite sized spoonful of corn souffle that’s been flash fried to outer crispness while retaining its pillow soft interior. It’s one of those have to have treats while the fresh…
Archy & Mehitabel’s Moussaka
The first moussaka named after the eponymous Don Marquis’ roach and alley cat duo. But more on roaches later… As for moussaka I learned to love it after first having it at the Shreveport St. George’s Greek Orthodox church Easter fundraiser where I was also introduced to pastichio and ekmekkatafi. Now back to roaches (the…
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