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…
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…
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…
Kolaches
My first experience of kolaches came on a family car trip where we pulled over for gas in this little town north of Waco. Inside was a small case of pastries and a family of extremely blond people speaking a foreign language that was not Spanish. Hmm… Come to find out that the pastries and…
Cranberry Orange Relish Sauce
This is the cranberry sauce for those who like it chunky and not too sweet. Ocean Spray used to make something just like it when I was a kid – came in a glass jar and was a huge improvement over the gelatinous sugary pureed stuff that tastes like the metal can…. Unfortunately, they either…
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