Strawberry Muffins
By George Graham
Scratch-baking a batch of strawberry muffins sounds like a lot of work for a fruit that is so easily consumed simply piled high atop a scoop of ice cream or morning bowl of cereal, but there is a reason. When baked, Louisiana strawberries take on a deeper and richer taste–a syrupy sweet depth of flavor. …
Peggy’s Skillet Fried Chicken
Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken that I affectionately call Peggy's Skillet Fried Chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was the most … [Read More...]
Hopper Poppers: Bacon-Wrapped Rabbit Poppers
This Hopper Popper might be the best single-bite appetizer you’ve ever tasted. A spicy jalapeno pepper filled with Brie cheese surrounds buttermilk-brined rabbit meat in a smoky bacon-wrapped package that is deep-fried golden brown. Oh yeah! Not quite sure when this whole “popper” thing burst … [Read More...]
Chic Steak Sandwich at the Acme Café
Ding…ding…ding! Order up! Chic Steak Sandwich, extra mayo, hold the pickle! My father, George Graham, Sr., was slinging burgers at White Tower in Michigan in the years before WW II and wound up welding aircraft parts in a factory in Detroit until war’s end. Flush with cash and a dream, he and my … [Read More...]
Crab and Avocado Napoleon with Spicy Citrus Salsa and Creole Green Goddess
More and more these days, I’m seeing traditional South Louisiana restaurants serving Cajun and Creole dishes with plate presentation techniques that impress. The days of a sprig of parsley and wedge of lemon are over. Simple things: a swish of sauce, a cedar plank fish, a scooped-out bread bowl, or … [Read More...]
Baked Brie with Fig Preserves
Crispy golden brown pastry on top, flaky piecrust on the bottom, and a velvet creaminess oozing mellow flavors with the fruity flavors of figs spiked with red pepper—that’s my Baked Brie with Fig Preserves -- a sweet French Louisiana version of a classic baked brie. Baking a round of brie … [Read More...]
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to … [Read More...]
Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie … [Read More...]
Cajun Chaurice Sausage and Egg Pie
Spicy and full of Cajun flavors, this Chaurice Sausage and Egg Pie will ignite your taste buds. Pork, peppers, tomatoes, herbs, and spices turn this one-skillet breakfast dish into a cultural history lesson. Breakfast in South Louisiana is a celebration of farm-to-table goodness. The farming … [Read More...]
Bacon-Wrapped Chicken Thigh Stuffed with Spinach and Artichoke with a Pepper Jelly Glaze
The first bite of my Bacon-Wrapped Chicken Thigh is sweet and peppery, smoky and meaty, but then you get to the cheesy spinach and artichoke hiding within. This one fires up all the taste buds. Chicken thighs for dinner? Boring! But how about amping up the flavor a notch or two? Just think of … [Read More...]
Farmhouse Frittata with Lavender Cream
My neighbor Cookie who lives across the alley is a sweet ray of sunshine that brightens my day and occasionally brings breakfast to my back door. I’m blessed to have a former caterer as my friend, and thankfully, she still delivers. She is an exceptional cook and this particular morning she … [Read More...]
Shrimp and Artichoke Fettuccine
Shrimp and Artichoke Fettuccine is a classic, and my daughter Lo’s favorite seafood dish to make. Combining fresh Gulf shrimp with pasta, artichoke hearts and mushrooms in a creamy sauce infused with smoked tasso has become a popular Cajun recipe throughout Louisiana. And with shrimp season … [Read More...]
Curried Meatballs Skillet
Hot and spicy, smooth, and saucy, one bite of this Curried Meatballs Skillet will bring your guests back for more. Meatballs meet Asian spice in this Curried Meatballs Skillet, my addictive party food recipe. Curry is one of those ingredients that have a wide following; I don’t know anyone … [Read More...]
Ribeye Steak and Blistered Shishitos with Brown Butter
When sliced thick and pink in the center, a well-marbled ribeye steak delivers a depth of meaty flavor that can only be improved with just a dab of nutty brown butter. And when paired with grilled shishitos--a chili pepper that balances spiciness with subtlety--along with a sprinkle of flake sea … [Read More...]
Sweet and Simple: Gateau Sirop
Nothing could be more pure and simple than a slice of Gateau Sirop—a Cajun syrup cake. This spiced, dark cake oozing with sugarcane is a rich pastry that home cooks nonchalantly describe as an “everyday” cake. This classic dessert is built on sugarcane, one of the essential ingredients of … [Read More...]
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. Time for a Stuffed Goo-Gootz. For … [Read More...]