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…
Vietnamese Cucumber Salad
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
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…
Crawfish Cardinale
This is crawfish in the key of cream and cognac. The other flavors can vary slightly but since thyme is the default herb of south Louisiana that’s what I usually use. If you’re looking for a change of pace you can wake up the flavor a bit by dropping in a spray of tarragon while…
Salted Steens Ice Cream
I invented this one Christmas when I was running low on white sugar and high on cane syrup and it turned out to be the best possible way to use up Steens. It’s nothing more than simple cane syrup ice cream studded with gingersnaps. You can make it at any time of year but it’s…
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