Recipes Archives - Page 2 of 6

Steak Three Ways

There is nothing like the rich taste of beef steak. It is a treat when you eat it. And there are many classic dishes that have been developed to bring out its goodness. With classics, knowing what you like and…

Chef Paul Prudhomme’s "Louisiana Kitchen" Celebrates 40 Years with a 2-Book Special

LOUISIANA (press release) – On the 40th anniversary of Chef Paul’s seminal "Louisiana Kitchen" cookbook, Magic Seasoning Blends is offering a special one-day promotion that commemorates the book’s original release date. On Wednesday, April 17, "Chef Paul Prudhomme’s Louisiana Kitchen" can be purchased for just $19.84.…

Louisiana Recipes We Love

Although everyone has their favorite places and their favorite dishes, there is really no place in Louisiana that doesn’t have good food. Let’s face it – Louisiana tastes good. My grandparents lived in Natchitoches when I was a child. And…

Spring Recipes Featuring Seasonal Ingredients

Although some people complain about not having four seasons in Louisiana, I still look forward to spring. I’m not talking about little birds tweeting and the breakthrough of crocuses in the melting snow. For me, it is about the food.…

Impromptu Soups

Often listen to music when I cook. Lately, my choice has been “The Complete Million Dollar Quartet,” an impromptu jam session that took place at Sun Records in Memphis on December 4, 1956, with Elvis Presley, Carl Perkins, Jerry Lee…

Holiday Decadence

As the holiday season approaches, we’ve already started making plans for Thanksgiving, Christmas and New Year’s Eve. Those big family celebrations are wonderful, but we also look forward to small seasonal meals with close friends. Here’s a menu loaded…

Frozen Flavor Explosions

Since ice cream knows no season, this is a good time to enjoy some of autumn’s fruits and nuts in frozen form. Pecans, persimmons and apples, three fall favorites, can be turned into delicious ice creams. There are an infinite…

Savory Summer

The scientific name for the blue crab (Callinectes sapidus) means “tasty (or savory) beautiful swimmer,” and that is a most fitting description considering how delectable crab is and how many ways it can be prepared and served. The sweet…

Call of the Wild

SPRING/SUMMER Spring and summer are the seasons seafood lovers look forward to during the cold, gray winter. Shrimp, crab, red snapper and redfish are some of the most longed for delicacies. Start dinner with crab cakes and then have red…

One Pot Dishes

Mardi Gras is early this year, which is unfortunate for bakeries since they will have a short king cake season. For celebrants, the Feb. 21 date virtually guarantees the weather will be damp and cold. In addition to booze, parade-goers…

Get Stuffed

I used to say travelers know they have reached South Louisiana when hot boudin is available at roadside gas stations. That was once a reliable indicator, but I doubt that it still is. Fields of sugar cane and crawfish ponds,…

Split Pea Soup with Ham

Makes 6 to 8 servings 2 tablespoons olive oil 1 medium onion, chopped 1 stalk celery, diced 1 medium carrot, diced 2 cloves garlic, minced 1 pound split peas, picked over and washed 4 cups ham or chicken stock…

Smokey Pepper and Onion Stew with Eggs and Tostados

Makes 4 servings 2 tablespoons extra virgin olive oil 1 large onion, halved and sliced 1 red bell pepper, seeded and sliced 1 green bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 1 serrano pepper,…

Asparagus and Sugar Snap Frittata

Makes 4 servings 1 cup sugar snap peas 8 spears thin asparagus 6 large eggs 1/4 teaspoon coarse salt 1/2 cup freshly grated Parmesan cheese 1 tablespoon butter freshly ground black pepper PUT a medium-sized sauce pan of salted…

Pears Poached in Red Wine

Makes 4 servings 2 cups red wine 1/2 cup sugar 1/4 teaspoon cinnamon 2 large Bosc pears 4 ounces sour cream COMBINE wine, sugar and cinnamon in a nonreactive pan. HALVE, core and peel pears. Add pears to pan,…

Pecan Pie

Makes 8 servings CRUST 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons cold unsalted butter 4 tablespoons ice-cold water FILLING 4 large eggs, at room temperature 1 cup light brown sugar 1/2 cup cane syrup 2 teaspoons…

Roasted Butternut Squash Soup

Makes 4-6 servings 2 pounds butternut squash, cubed 2 medium onions, sliced 2 tablespoons extra-virgin olive oil 4 cups chicken or vegetable stock coarse salt and chipotle chile pepper to taste freshly grated Parmesan cheese PREHEAT oven to 450…

Pork Stewed with Okra and Tomatoes

Makes 4 servings 1 pound boneless pork stew meat 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 cloves garlic, chopped 1 1/2 pounds okra, topped, tailed and sliced 1 (14.5-ounce) can diced tomatoes with juice 1 cup…

Grilled Okra

Makes 4 or more servings 1 pound whole okra pods Extra virgin olive oil Coarse salt COAT okra with olive oil and cook on a hot grill, turning it as needed, until okra is softened and browned all over.…

Baked Chicken Thighs with Lemon, Oregano and Potatoes

Makes 4 servings 1/4 cup extra-virgin olive oil, divided 4 chicken thighs 1 cup water 2 pounds russet potatoes 1/2 cup freshly squeezed lemon juice 1 teaspoon dried oregano leaves coarse salt and freshly ground black pepper PREHEAT oven to…

Shrimp Tacos

Makes about 16 tacos 1 pound medium shrimp, peeled and deveined 2 teaspoons extra virgin olive oil 1/2 teaspoon kosher salt 1 teaspoon smoked paprika 1/2 teaspoon chipotle chile pepper corn or flour tortillas shredded cabbage thinly sliced radishes lime…