- Pastitsio
- Shrimp Creole
- Catfish Courtbouillon
- Cajun Meatballs & Spaghetti
- Traditional Moussaka
- Chicken Clemenceau
- Chicken Mull
- Crawfish Cardinale
- Andouille Stuffed Pumpkin
- Kale Pesto
- Bastille Day Brisket
- Filipino Pork Adobo St. Malo
- Takko Chicken
- Veal Cutlets with Crabmeat Cream Sauce
- Skillet Lasagna
- Smothered Pork Chops & Hominy
- The Christopher Sandwich
- Carbonnade
- Orecchiette with Tomato Shrimp Sauce
- Seafood Lasagna
- Shrimp Stuffed Bell Peppers
- Coconut Shrimp Busters
- Catfish Corkscrew Salad
- Creole Pot Roast
- Shrimp Etouffee
- Natchitoches Pot Pie
- Cider Braised Pork Loin
- Spatchcocked Quail
Louisiana Cuisines
Popular Posts
Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called the Mussolini Sandwich. The History Say what?? It is true and I have the ad to prove it. I thought it would be fun to recreate but needless to say there is no record…
Chicken Mull is the old name for Stewed Chicken in milk. It’s also sometimes called Jallop. This is a cold weather, church supper dish that has spread from its Georgia Carolina origins and now pops up in a few other spots. If you want your kids to come home on their college breaks, make sure…
Crispy Creole Crabcakes! Do you crave the crispiest creole crab cake on the planet? You’re in luck because it’s right here and easy to make. The point of your typical creole crab cake is crabby plus crispy with a shot of rémoulade on the side. You want lotsa lumps just barely held together with as…
A Vietnamese cucumber salad that looks elegant and tastes really good. For some reason I’ve found that the dressing tastes better after it’s had a chance to set a spell, so if you have the time you should make it a day ahead or at least a couple of hours ahead but don’t add it…
For everyone coming off the post-July 4th carnivorous barbequed everything high, let me present the Christopher Sandwich. Almost vegetarian (except for the bacon) it’s both filling and light. The avocado and cheese stick to your ribs while the tomato, onion, olives, pickles, and mushrooms add interest and a salty tang. And then there are the…
Back in the eighties they made a TV movie about a post-apocalyptic world. They called it “The Day After” and anyone who’s surveyed their house, and especially their kitchen, the day after Thanksgiving has lived it. You think you’ll never eat again but by the next afternoon familiar hunger pangs kick in and you’re headed…