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Garlic Ginger Wings
To brine or not to brine? To marinate or not to marinate? These are only two of the many questions folks who enjoy cooking have to ask on a regular basis. My answer: sometimes yes to one, sometimes yes to both, sometimes no to both…you get where this is going. Each method has a different benefit or even a downfall. For example, brining or marinating large cuts of beef such as a chuck roast or brisket I find has little effect simply because the fibers are so dense and tough. I find poultry on the other hand, being a much lighter protein, takes well to both brining and marinating. Which…
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Pimento Cheese
While its origins lie in the Northern part of the country, if you ask just about anyone to name the most iconic southern snack, they will almost always say Pimento Cheese. Pimento cheese got its start as a mixture of cream cheese and pimentos in the early 20th century.
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Three Cheese Italian Pasta Salad
This Three Cheese Italian Pasta Salad is an easy and versatile side dish for any meal or for your next party. It would be perfect for a summer side as it's refreshing and satisfying.
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Shrimp Poboy
One of the reasons the Shrimp Poboy has garnered such a devoted following is its versatility and accessibility. Whether enjoyed at a casual eatery, food truck, or homemade in your kitchen; this sandwich captures the essence of comfort food with its hearty filling and satisfying crunch.
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Red Beans and Rice
If Sunday is fun day, then Monday is most definitely not fun day. It means going back to work, going back to school, and having to do all those chores that were neglected in the way of brunch and bottomless mimosas. That's why historically, folks in the south loved cooking red beans on Mondays. You could throw everything in the pot and let it simmer the day away while you got caught up on the ever expanding chore list. Or conversely, thanks to modern technology, let them go in the slow cooker all day (which is what I like doing anyway).
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Sweet Potato Beignets
If you're sick of sweet potato casserole, sweet potato souffle, candied sweet potatoes, or whatever else during the holidays, these little guys can be the perfect change. The batter doesn't take too long to whip up and they don't take long to fry. I usually like to serve them with a Cane Syrup Gastrique and a sprinkle of powdered sugar. But, some jam/jelly or whipped cream would also work with yummy results.
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French Onion Soup
When the weather turns cold here in Southeast Louisiana (and by cold I mean anything below ninety degrees and one hundred percent humidity) most folks' thoughts go immediately to gumbo. I'm certainly not saying that mine don't. It is called gumbo weather for a reason. But sometimes on a cold and rainy night, you need the comfort of French Onion soup. Warm, oniony, and cheesy (not sure if oniony is a word but I don't care). Everything in the bowl just screams "stick to your ribs".
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Grilled Alligator with Crab Boil Gnocchi
People joke that there is nothing southerners won’t eat, provided of course it doesn’t eat us first. A pretty spot-on example of this is alligator. Even though alligator attacks are rare (I’m fairly certain there has never been a fatal alligator attack in Louisiana) it is still one of the more dangerous critters we can consume. Check out this Grilled Alligator with Crab Boil Gnocchi recipe.
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Roast Beef Poboy
Some things scream Southern cuisine without even trying. Gumbo, jambalaya, and poboys all let you know which region you're driving through if your GPS is broken and your sense of direction sucks. The Roast Beef Poboy is at the top of that list. The Roast Beef Poboy also has the distinction of being the first actual poboy. The two main versions of the Roast Beef Poboy you'll see around both contain a dark, beefy gravy. The difference lies in the meat. Some places serve the poboy with sliced, deli-style roast beef. While this version is still delicious, in my opinion, it takes a backseat to the number one way to…
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Homemade Pasta
This is a basic pasta dough recipe. I cut the pasta dough into lasagna noodles but this dough works for any type of pasta.
