Fish Friday- Fried Catfish with Gribiche
Fried catfish is a much loved dish throughout the Mississippi Delta region. While the fish is often served with tartar sauce, Gribiche, a French cousin of tartar sauce, has permanently replaced tartar on my menus.
read moreSt. Joseph’s Day Cucidatti
On St. Joseph’s Day all who wanted were welcome to come inside and view the altars and tables lavishly laden with a wide array of braided and decorative breads, fruit, Sicilian pastries (including fig filled cookies called cucidatti), fava beans and flowers.
read moreFish Friday- Crawfish Etoufée
Crawfish wasn’t always a New Orleans Creole thing, but a Cajun country delicacy. You’ll find crawfish etoufée (and other crawfish dishes) all over New Orleans now, though.
read moreFish Friday-Crawfish Mashed Potatoes
I’m joining Fish Fridays with my first recipe-these wonderful Crawfish Mashed Potatoes.
read moreMardi Gras, Ash Wednesday, and a Recipe for Macaroni and Cheese
Ash Wednesday is the other side of Mardi Gras’ coin. Sharing a recipe for Macaroni and Cheese, a meatless dish that hardly seems like a sacrifice, to soothe the Ash Wednesday blues.
read moreA Little Bread Pudding for Lundi Gras
Bread pudding was one of the few desserts regularly served in the New Orleans families which I have been a part of. In time for Lundi Gras parties, and Mardi Gras brunches I am sharing my recipe for this special New Orleans treat.
read moreA Bridal Shower Menu of Comfort Food with a Citrus Rose Hibiscus Punch
A wedding shower featuring a menu of comfort foods with a Citrus Hibiscus Rose Punch
read moreCalás-the Search for a Lost Food Tradition
Calás, a traditional New Orleans rice beignet, were a dish in danger of dying out completely, until post- Katrina, when it began enjoying somewhat of a comeback, as New Orleanians sought to preserve their traditional foods.
read moreSuzanne Goin and I Chat on the Fine Art of Menu Planning
Planning a well balanced menu is a very specific skill, and vital aspect to catering, and party planning.
Join me, for my recent chat with Suzanne Goin, on the menu selection process.
