Taken from the classic Bacardi Rum Cake, using their recipe but a special Louisiana liqueur from New Orleans that is fashioned to reminisce one of the classic Louisiana confection: Pralines. The liqueur is actually a Praline Pecan Liqueur, and really … Continue reading
This turned out much better than I anticipated, considering I had no real recipe since my pumpkin failed me. This is the recipe that I started to follow http://frenchfood.about.com/od/soupsandstews/r/Pumpkin-Gouda-Soup-Recipe.htm….and then I saw a few with smoked gouda instead. A lot … Continue reading
A fabulous farmer’s market find! The young farmer at the farmer’s market picked out my squash for me, based on how I was going to cook it. He did say that they were better steamed, and tasted like zucchini. He … Continue reading
Anything with a Bechamel Sauce is good, right? My friends thoroughly enjoyed this, and so did I. I’m always surprised how delicate butternut squash is. This would be an excellent side for Thanksgiving. I didn’t use all the greens, but … Continue reading
Grits and Grillades are a Louisiana tradition. It is typically served as a brunch dish usually for a family get-together like Christmas morning or during Mardi Gras. This is my husband’s family recipe. Don’t deviate! And, he always has to … Continue reading
What to do with the bones of a smoked chicken? Or turkey, for that matter. Make a smoked stock. Using just the bones, a carrot, a celery, a bay leaf, some parsley, and an onion…you will have a great tasting … Continue reading
The classic version of deviled eggs- a little mayonnaise, two types of mustard, and course, paprika! 12 eggs, hard boiled 1/2 cup mayonnaise 1 teaspoon dijon mustard 1/4 teaspoon dry mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Note: … Continue reading
Do you know what riblets are? If you love pork ribs – baby back, spare, or St. Louis – you should, as they are on sale this week for 99 cents a pound at certain stores. Do you ever notice … Continue reading
Something my husband will love. This recipe calls for fresh sausage. I used a fresh green onion sausage which I had made a while back (https://icookforleftovers.wordpress.com/2013/09/02/homemade-sausage-chaurice-aka-green-onion-sausage/). If you live in Louisiana, you should be able to find an in-house store … Continue reading
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