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Two Packet Pot Roast

Two Packet Pot Roast

May 19, 2022 By Carine Clary Leave a Comment

Two Packet Pot Roast is as good as its word. And one of my favorites on this site. It’s extremely easy and utterly unctuous as it uses only two flavor packets plus some water, balsamic vinegar, and time. Low and slow it yields fall-apart deliciousness. Once it’s fork-tender you’ll skim off the grease, thicken the… 

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Balsamic Deviled Eggs

Balsamic Deviled Eggs

October 28, 2021 By Carine Clary Leave a Comment

Let’s talk Balsamic Deviled Eggs and deviled eggs in general. They’re an appetizer table cliché but one that is almost universally liked. You’ll end up making them for the holidays so what you want is something easy to peel and prepare, and this is it. The five ingredients are the eggs, the mayonnaise, flavored balsamic… 

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Pastitsio

October 17, 2021 By Carine Clary 2 Comments

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… 

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Duck and Andouille Sausage Gumbo

Duck and Andouille Sausage Gumbo

September 30, 2021 By Carine Clary Leave a Comment

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… 

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Easy Spinach Salad with Blue Cheese and Pear

Spinach Salad with Blue Cheese and Pear

September 24, 2021 By Carine Clary Leave a Comment

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… 

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Turkey Poulette

Turkey Poulette

Personal Picks

  • Turkey Poulette
  • Mussolini Sandwich
  • Fresh Corn Cakes
  • Chicken Mull
  • Salted Steens Ice Cream

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About Me

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!

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Recent Posts

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Popular Posts

Mussolini Sandwich

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… 

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Chicken Mull

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… 

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Creole Crab Cakes

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… 

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Vietnamese Cucumber Salad

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… 

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Turkey Poulette

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… 

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Caramelized Lemongrass Shrimp

Caramelized Lemongrass Shrimp is a 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 coconut oil in which they are sauteed. So I don’t want to sound like a cranky old diner waitress here – but to fully… 

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