This New Orleans style of cooking is not to be missed, typically prepared with veal, and chicken breast or pork loin are wonderful substitutions.
Entries Tagged as 'Entrees'
Panéed Chicken Breast
January 10th, 2011 · 22 Comments
Tags: Creole · Entrees · Recipes
Corned Beef
January 6th, 2011 · 10 Comments
Corned beef, with cabbage, New England Boiled Dinner, a Reuben, so many ways to enjoy this tasty beef which is obtained from the cut of brisket.
Herb Roasted Pork Tenderloin with Peach Glaze
January 4th, 2011 · 12 Comments
Moist, tender, juicy, succulent, sweet, tangy, tasty, pork tenderloin with a peachy orange glaze.
Cajun Blackened “Prime” Rib Roast
November 4th, 2010 · 14 Comments
If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement!
Tags: Barbecue · Cajun · Entrees · Recipes
Creole Succotash
September 7th, 2010 · 25 Comments
Deep southern Louisiana heritage reflected in this adaptation of the Narragansett msickquatash, with the addition of sausage, okra, and tomatoes.
