Meat Archives - The FrangloSaxon Cooks

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

A Vietnamese style 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…

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…

Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called Mussolini sandwiches. 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 anywhere that I…

The whole point of crab cakes is crabby plus crispy with a shot of rémoulade on the side. You want lotsa lumps just barely held together with as little breading as you can get away with. This pretty much eliminates those fine crumbs that come in cans at the grocery store. Appropriate as they are…

I don’t want to sound like a cranky old diner waitress here – but to fully appreciate this recipe there should be no substitutions. Caramelized Lemongrass Shrimp is a relatively simple stir fry but the full rich flavor comes from the interplay of the flavorings and the fats. Specifically, the fat in the shrimp heads and the…

Summertime! Time to give voice to your inner Sicilian. And what is he asking for? Perhaps a fresh steamed artichoke anointed with a golden sauce made of olive oil, orange, tangerine and lemon. So imagine you’re dining al fresco in a seaside trattoria in Palermo watching the fishermen rolling up their nets in the setting sun….

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