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…
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.…
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…
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…
Makes 4 or more servings 2 tablespoons vegetable oil 3/4 cup stone-ground cornmeal 1/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon sugar 1 egg, lightly beaten 3/4 cup buttermilk butter cane…
Makes 4 servings 2 pounds turnip greens 4 cloves garlic, chopped 5 cups chicken stock 1/2 cup orzo 1/4 cup extra virgin olive oil 1/2 cup freshly grated Parmesan or Pecorino Romano coarse salt and freshly ground black pepper to…
Gin & Tonic 1 slice lime 1 slice cucumber 1 large basil leaf 2 ounces gin ice cubes 4-6 ounces tonic water Place lime, cucumber and basil leaf in a tall glass or balloon glass. Add gin and press on…
Open almost any Louisiana cookbook and you’ll find a big section of dessert recipes, a testament to our love of sweets. The recipes often include both traditional and modern desserts. As tastes change…
Louisiana has an abundance of official symbols (the state doughnut is the beignet, the state crustacean is the crawfish and the state vegetable is the sweet potato, for example), but I only recently learned that we even have an official…
Eggplant With Garlic, Parsley And Parmesan 2 long, thin Asian eggplants (about 4 oz. each) 2 cloves garlic, peeled and chopped 2 teaspoons chopped parsley ¼ cup extra virgin olive oil, plus additional, if needed coarse salt and freshly ground…
Tip If your grill doesn’t have large spaces between the bars, you can cook the okra directly on the grill without fear of it falling into the fire. Otherwise, use a finer-meshed grill tray or basket on top of the…
Tip Use your favorite salsa, either homemade or commercial, for this recipe. Crema is a slightly tangy Mexican cream. If unavailable, substitute sour cream thinned with a little milk or cream. It’s a tradition in these parts to take…
Buttermilk Biscuits, Sausage and Country Gravy A favorite dish that is enjoyed all across the South. In Louisiana, it is…
Asparagus And Sugar Snap Frittata 1 cup sugar snap peas 8 spears thin asparagus 6 large eggs ¼ teaspoon coarse salt freshly ground black pepper ½ cup freshly grated Parmesan cheese 1 tablespoon butter Put a medium-sized sauce pan of…
Cane syrup, once known as New Orleans syrup, is a product particularly associated with Louisiana. Historically, it was a sweetener made on small family farms by grinding sugarcane and boiling down the juice to make syrup. During World War I,…
LAFAYETTE, La – Festivals Acadiens et Créoles is going virtual this year, but that doesn't mean you can't add a little something special while celebrating at home. Acadian Slice sent their "Brown Butta Pecan Pie" recipe to Acadiana Profile…
Chicken is to a cook what an empty canvas is to a painter. It suggests infinite possibilities, limited only by one’s imagination and talent. There have probably been more culinary improvisations involving chicken than most any other ingredient, in part…
Rich Mocha Ice Cream 1 cup strong brewed coffee or espresso ⅔ cup Dutchprocess cocoa 1 cup granulated sugar 2 cups heavy cream Combine coffee, cocoa and sugar in a mixing bowl and whisk until smooth. Add cream and whisk.…
Before Hurricane Rita washed me out of it, I lived on a small bayou that emptied into Vermilion Bay. I knew shrimp season was about to open when I heard my neighbor tuning up the engine on his boat, the…
It’s the height of crawfish season, and as much as we love our weekly crawfish boils, we also enjoy those little crustaceans in other preparations. For a change of pace, try a crawfish etouffée enriched with shrimp and lump crabmeat,…
Certain foods can trigger a jumble of memories that span decades. Often all it takes is an aroma or a taste, sometimes only a visual representation, for a lifetime of longings and loves to flood our consciousness. That is probably…
With the holidays almost upon us, dessert fantasies are a common occurrence — pies, cakes, cookies, candies, all manner of sweets. I love every one of them, but I have a special place in my heart for ice creams and…
Three satisfying gumbos that will have your friends and family coming back for seconds and thirds
Shreveport Chef Eleazar Mondragon adds a heavy dose of love to dishes at Ki’ Mexico
