Something Old, Something New-Jarlsberg Stuffed Shrimp Cakes
I’m a true New Orleanian when it comes to loving shrimp, and these Jarlsberg Stuffed Shrimp Cakes, served with a simple salad of mixed greens, make a very tasty lunch or supper.
read moreSummer Garden Parties- and a Recipe for Salmon Cakes
These wonderful Fresh Salmon Cakes, created for an outdoor garden party, are great for brunch, but are versatile enough travel into lunch, and even an early dinner meal.
read moreChicken Piccadillo Chiles Rellenos
I will often take the time to make chiles rellenos con queso for Cinco de Mayo. This year, I took the opportunity to do something a bit different by stuffing my chiles with a chicken piccadillo, inspired by the wonderful Lindsay Naturals green olives.
read moreMother’s Day Brunch and Shiitake Stuffed Baked French Toast
Most mothers would rather be treated to brunch at home (rather than at a restaurant), leisurely enjoying the company of their family, with a great Mimosa, maybe a Margarita, to accompany a buffet of tasty treats, featuring dishes such as this great Shiitake Stuffed Baked French Toast.
read moreIn Praise of the California Avocado-and a Recipe for Chunky Guacamole
Guacamole is a dish much beloved by So Cal dwellers who grew up eating Cal Mex food. It should never be made in a food processor, never whirred to a smooth paste- in fact, ideally it should be mashed in a bowl (or a molcajete to be really authentic) to a nice, slightly chunky consistency, and it should never be stretched with sour cream. The taste of the avocado itself should shine prominently.
read moreFish Friday- Blackened Salmon with Caesar Salad
Blackened Salmon with Caesar Salad is a perfect (and quick) LA to L.A. meal, with the wonderfully crisp and complex Rosenthal Surfrider 2009 Central Coast Chardonnay as an excellent accompaniment.
read moreFish 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 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.
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