Chef Susan Spicer’s Cream of Garlic Soup

I’ve been a fan of Susan Spicer since she first earned accolades in New Orleans with her restaurant, Bayona, in the early 1990’s.  Did I eat there?  No.  I worked at the Cajundome in Lafayette, Louisiana, for the in-house caterer … Continue reading

How to make Potstickers

  Like Italian ravioli, Chinese Potstickers are an excellent way to utilize leftover cooked meat.  The first time we made potstickers, Chris  followed Alton Brown’s recipe, and they were delicious.  The second time we made them, I was looking for a … Continue reading

Potsticker Dipping Sauce

To accompany your homemade Potstickers, this is what we usually throw together.  It is our favorite dipping sauce.

You will need:

  • 2/3 cup soy sauce (I use the reduced sodium)

  • 1 tablespoons rice wine vinegar

  • 1 large or 2 small cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 green onion, green and white parts, chopped fine

  • 1 tablespoon fresh cilantro, minced (optional)

Combine all ingredients in a small glass container, and stir to mix well.  Refrigerate for an hour or two, or overnight, before serving.  Let come to room temperature before serving.

Spinach Lafayette

The remains of the day….Excellent leftovers, with several great ways to be re-purposed. Spinach Madeline is one of the most famous recipes to come out of the classic community cookbook, River Road Recipes, from Baton Rouge, Louisiana. According to the … Continue reading