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Sweet Dough. Sweet Life.
Blackberry Sweet Dough Pie. (All photos credit: George Graham) Among my fondest memories of growing up in the Deep South are picking pails of fresh blackberries in the summer. I still recall the...
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A Firecracker Fourth
Firecracker Barbecue Chicken and Grilled Cherry Bomb Salad with a spicy glaze of pepper jelly. (All photos credit: George Graham) This week is the July 4th holiday, and I declare my independence from...
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Duck Camp Cassoulet
A plate of steaming hot smoked duck cassoulet after a cold winter’s hunt. (Photo credit: George Graham) As I drove the bayou back roads through the coastal marsh of Vermilion Parish heading to Pecan...
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Loafing on Magazine Street
The Oyster Loaf at Casamento’s is sandwich perfection! (All photos credit: George Graham) For a born and bred Louisiana boy, I was raised that eating oysters in the fall and winter months is the...
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Hog’s Head Cheese
Spicy, herb-infused Hog’s Head Cheese. (All photos credit: George Graham) Not to mince words, but a terrine featuring pork parts cooked down and chopped fine, seasoned with a perfect herb and spice...
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Crab-Stuffed Portobello
Cheesy portobello mushroom stuffed with Louisiana blue crab and fresh herbs. (All photos credit: George Graham) The large, round portobello mushrooms were calling out to me at Fresh Pickin’s market the...
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Grilled Chicken Pasta Salad
Chilled wine and an ice-cold pasta salad for a light Sunday evening dinner. (All photos credit: George Graham) Sunday nights are welcome. Rox and I stay incredibly busy most all week long, and now...
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A Wing and A Prayer
Stuffed turkey wing with rice and gravy — a Creole favorite. (All photos credit: George Graham) The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have...
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From Ho Hum to Hallelujah!
Anything but boring – Pepper Jelly-Glazed & Jack-Stuffed Chicken with Mushroom Madeira and Creole Horseradish Mashed Potatoes. (All photos credit: George Graham) Food can be boring. Ok, I’ve said...
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Falling in Love with Brussels
Flavors and textures come together in this unusual salad combination. (All photos credit: George Graham) Ever since renowned Cajun Chef Paul Prudhomme blackened his first redfish in the 1980s, you...
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Time to Turn the Tables
Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction. (All photos credit: George Graham) Not sure exactly how it happened, but there’s been a cruel trick played on the men of this world...
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My Not-So-Secret Hideaway
Regatta Restaurant at sunset. (All photos credit: George Graham) With the summer vacation season here, most of Acadiana has already packed up and headed east to white sand beaches – Gulf Shores,...
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The German Cajuns of Robert’s Cove
Alligator sausages nesting on a bed of griddled red onions and beer gravy. (All photos credit: George Graham) There is an area just west of Lafayette that is known for its German heritage. Robert’s...
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Rabbit and Dumplings
Oh yeah — slowly braised rabbit stewing alongside pillowy dumplings. (All photos credit: George Graham) My wife Roxanne is a wiz in the kitchen, and her sauce-bathed dumplings are a Southern classic I...
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Skillet-Fried Quail with Honey Heat
Crispy fried quail halves drizzled with a honey-infused hot sauce are a tasty appetizer. (All photos credit: George Graham) If asked to name one Southern dish worthy of praise, for most folks it...
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Sweet Dough. Sweet Life.
Blackberry Sweet Dough Pie and a hot cup of Louisiana coffee — a perfect start to the day. (All photos credit: George Graham) Among my fondest memories of growing up in the Deep South are picking pails...
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Thin-Cut Fried Catfish
Growing up in the South, eating fried catfish is just part of my DNA. Back in the day, dining on catfish in a restaurant meant whole fried catfish on the bone, and we would think nothing of driving an...
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Italian Stuffed Artichoke
There’s no appetizer more dramatic than an Italian Stuffed Artichoke in all its regal glory. Each tender olive oil-laced leaf holding onto a treasure chest of Italian ingredients, and all baked just...
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Shrimp and Mushroom Cream over Puff Pastry Shell
For the most part, Cajun food is perceived to be rural fare cooked in a black iron pot, and while that summation is partly correct, it misses the big picture. Cajun cooking is steeped in the tradition...
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The Best Burger in All The Land
It’s burger season, ya’ll! National Hamburger Week and the Memorial Day holiday are all the signals South Louisiana needs to fire up the grill and break out the buns. Put away the propane crawfish...
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