Yesterday was Father’s Day and Monique treated me to a home cooked meal, one of my favorites that she makes, and it is Smothered Pork Chops with Yellow Rice and Petit Pois Peas. For the pork chop dish, first she takes about 3 large yellow or Vidalia onions and then cooks down the julienne slices in some […]

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Mirepoix is one of the classic French preparation ingredients found in many classic dishes and still used today. The traditional mirepoix contains onions, celery and carrots, and in a ratio of 2 parts onions, 1 part celery and 1 part carrots, and it is used in the making of stocks, soups, sauces, and stews.  Onions, celery […]

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Roux (pronounced somewhat like the English word “rue”)  is a mixture of flour and fat which is typically butter, margarine, or vegetable oil and is used as a thickening agent in sauces, stews, gravies, soups, and other culinary preparations. In some cases the fat used in making a roux can be in the form of lard or […]

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You may have seen, heard or read in the news yesterday and today about the recent reported cases of salmonella outbreaks related to tomato consumption, specifically to the plum or Roma and round tomato varieties. Food safety is always a concern as there are many parts to the food chain with each link as equally […]

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On a recent trip back to New Orleans last month I decided it was time to capture and document some of the ole family recipes which were a part of the traditional fare during holiday reunions. My late grandmother Sadie Boudreaux, more affectionately known as Momom made a great potato salad and was always a […]

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