Pastitsio
Classic Greek Pastitsio for anyone who wants a meaty layered casserole with a savory twist. The meat can be ground beef or lamb (with an addition of pork for flavor and juiciness) and it’s cooked with onions, garlic, oregano, and a pinch of cinnamon. Add a can of fire-roasted tomatoes, some red balsamic vinegar, pour…
Duck and Andouille Sausage Gumbo
Looking for a fairly fast but full-flavored Duck and Andouille Sausage Gumbo? Good! Because this is it. And if you cheat and buy roux in a jar it will be a weeknight possibility. Next, you’ll buy half of your favorite Chinese take-out roast duck (or use your own leftover), cut up some veg, season the…
Spinach Salad with Blue Cheese and Pear
Fall is in the air, also known as Gumbo weather, (and FYI, Duck and Sausage Gumbo will be posted next week), and what goes better with gumbo than a spinach salad with blue cheese and pear? Especially when the salad has a rich walnut oil vinaigrette with honey and Dijon mustard and topped with some…
Egg Foo Young
If you’re craving that weekend Chinese take-out fix for breakfast this is your recipe. Egg Foo Young is the beloved Cantonese style omelet that can be easily tailored to your preferences with different fillings. The key is to understand how it’s different from its western cousin and how to achieve that difference. But first some…
Shreveport Crabmeat Stuffed Shrimp
Searching for the ultimate crispy on the outside, intense with herbal flavor on the inside version of the classic Shreveport Crabmeat Stuffed Shrimp? Then keep reading for the tips and tricks that will put that on your plate. Original Shreveport Crabmeat Stuffed Shrimp The original version of Shreveport Crabmeat Stuffed Shrimp emerged from the fryer…
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