The FrangloSaxon Cooks

Louisiana Cuisines

Crawfish Monica

Crawfish Monica

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What says Jazz Fest to you right after the music? The food! And besides the smoked turkey wings and gumbo what says it the most? Crawfish Monica.  So if you can’t make it to the food tent consider your kitchen your very own tent and make it like this. Invented on a whim by chef Pierre… 

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Eggplant & Andouille Pasta

Eggplant & Andouille Pasta

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Another winning entry in the dump and stir sweepstakes! Sauté eggplant and andouille with tomatoes, basil, fennel and hot pepper flakes and you have a steaming plate of spaghetti goodness. Yes, you will mess up a few pans, it’s not a one pot deal but it’s still fairly fast and the savory ingredients along with… 

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Savory Fruit Salad

Savory Fruit Salad

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This is a quick summer posting for a quick to make and refreshing to eat savory fruit salad. You need only buy the ingredients, chop small, and mix quick. Season to taste and chill for a nano second and you’re done. Keeps nicely in the fridge for a couple of days which is nice. As… 

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Peaches & Cream Pie

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Do you like peaches? Do you like peach pie? Do you like cool desserts in the summer? Because if you like all these and hate slimy under cooked pie crust you’re in for a treat. This is my riff on the fruit cream pies on offer at Strawn’s Eat Shop in Shreveport. This version has… 

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Eggs Cocotte Creole

Creole Eggs Cocotte

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Nothing is more perfect as a light weekend breakfast than Creole Eggs Cocotte. And now that the pendulum has swung back to a place where conventional nutritional wisdom is allowing us to eat the entire egg it’s time to indulge in its creamy goodness. To prepare you will just do a quick buttering of the… 

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Popular Posts

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… 

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Caramelized Lemongrass Shrimp

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… 

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Corn Pancakes

Corn off the cob cakes are for when you don’t know whether you want pancakes or cornbread. This way you get both. And they can be eaten sweet or dressed with pulled pork or cold slaw or you can put both kinds on the same plate. This version has no cornmeal, but two kinds of… 

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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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I’m posting about a week after the usual King Cake cutoff date, but there is a good reason. And it’s not because the little King Cake fairy below took so long to get beautiful for her close up! No plastic baby here. She’s a french fève so it’s worth the wait since it looks like… 

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Sicilian Citrus Artichokes

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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