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Raspberry White Chocolate Truffles
These Raspberry White Chocolate Truffles are a sweet, no-bake treat. I put sprinkles on top but you could do a chocolate drizzle instead or just keep them plain with no topping. You could also use different color sprinkles to match the holiday!
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Cornbread and Andouille Dressing
Out of all the side dishes that are on the table at Thanksgiving, this dressing is far and away my favorite. A perfect compliment to the turkey and more importantly, to the gravy. Also, an absolute must have for your day after sandwich.
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Muffuletta Pasta Salad
If you ask someone to name a sandwich from New Orleans, chances are pretty good the two things you'll hear will be poboy and muffuletta. The delicious muffuletta was born on the banks of the Mississippi in Nola and remains one of two of its most famous sandwich exports. And believe it or not, the muffuletta translates perfectly into this yummy pasta salad.
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Seafood Stuffed Potatoes
A specialty item at a lot of neighborhood seafood joints here in Louisiana, the seafood stuffed potato alone will ensure that you will not be ordering dessert. A delicious treat, one as rich and heavy as it is yummy. I see a lot of seafood potatoes around that use crab. I like shrimp myself but if you want to add some crabmeat too, I'm sure it'll make it even more delicious.
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Gumbo
There is no better culinary metaphor to help exemplify the cultural stew that is Louisiana than gumbo. Seemingly every influence possible is represented one way or another in gumbo. African, French, and even Choctaw are just a few of the cuisines that helped gumbo become what it is today. It's easily one of the most divisive dishes in southern cuisine.
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Pork Cheesesteak
Cheesesteaks are traditionally made with beef and provolone but I changed this one up because well, I didn't have beef or provolone. And to tell you the truth, I'm pretty lazy in the evenings. After I get home from a day at work and shower, the five minute drive to the store can seem like hiking the Appalachian Trail. So, I improvised. Some sautéed pork and peppers, a little cheddar sauce, a slice or two of smoked gouda, and we're in business.
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Braised Pork Belly BLT
I'm going to get right to the point because this subject is important. I've mentioned before about the importance of finding the freshest produce available. This holds true for just about every fruit and/or veggie but none more so than the tomato. These tomatoes we were sent by Pure Flavor are out of this world in both flavor and freshness. The checklist for a perfect tomato is pretty small, but very important. They should be firm to the touch; a slight bit of sweetness to the taste; and a wonderful, natural, smell that leads you to believe these little guys were hanging comfortably on their vine a mere five minutes…
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Pulled Kung Pao Chicken
A staple at just about every Chinese takeout restaurant across the US (as well as an integral plot point in one of my favorite Seinfeld episodes "George likes his chicken spicy."), Kung Pao chicken is one my of favorite dishes in Asian cuisine. Originating in the Sichuan province of China in the mid 19th century and eventually taking hold in Western cuisine, it's now difficult to imagine Chinese menus without this dish.
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Pulled Pork Biscuit
For those who have read our blog and seen our Instagram before, you know our two main food focuses are southern food and BBQ. But, a third and often spoken focus of ours is utilizing leftovers. I abhor waste of any kind. Time, money, energy, and especially food are some things that should never be taken for granted and enjoyed to the fullest. There are so many people across the globe who haven't any or very little of things. I try to never let a day pass without expressing some measure of gratitude.
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Shrimp and Grits
Made famous by Crooks Corner restaurant in Chapel Hill, NC; this dish is now a staple at brunch all across the south. It seems as though there are as many variations as there are places that serve this iconic dish.
