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Crunchy + Garlicky Croutons
This is an open letter to Mrs. Kitchens, my former neighbor and babysitting employer. Dear Mrs. Kitchens, There was this one occasion when I babysat your kids that I found a container of crunchy bread chunks in the pantry. Those chunks were so savory + buttery that I started eating them–just one or two each time I walked through the kitchen. What harm was there in eating a few toasted pieces of bread? Well, I am not sure what happened next…things are a little foggy…but the next thing I remember was seeing the bottom of the container, unobstructed. I had eaten ALL the bread. So I write this open letter…
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Quick + Easy Blackened Shrimp
A gold star on my forehead. There was nothing I treasured more than that sticky foil star, smack dab between my eyes. I intended to wear it the entire day, as a trophy, a distinction. Unfortunately, within the hour my forehead was glistening with perspiration and the star lost its grip. Such is life in New Orleans where the weather is either balmy, hot, or ooh-wee chile’ scorching. What had I done to receive such a high honor? I cleaned my plate. Almost to the point of licking. I was at K-Paul’s, Paul Prudhomme’s restaurant, experiencing blackening seasoning for the first time. On redfish, I recall. Redfish seasoned and seared…
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House Blend Blackening Seasoning
Years after the buzzwords blackened redfish burst onto the foodie scene, I dined at Chef Paul Prudhomme’s restaurant in New Orleans. It took one mouthful of that flavor explosion to make me a life-long devotee. If you ask me about that dining experience, I will unashamedly confess that I licked my plate clean. Period. I am including what I believe to be a replication of the authentic spice blend that was born in the kitchen at K-Paul’s. This blackening seasoning is so easy to throw together you may never buy it from the market again. A bonus of making your own is that you can personalize this recipe to control…
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Sticky Honey + Hoisin Lacquered Ribs
This recipe is simple yet packed with big flavors. But before you jump feet first into this recipe, I feel compelled to share that making these Sticky Honey + Hoisin Lacquered Ribs is a two-step process. This cooking process will result in fall-off-the-bone-tender ribs through braising and then coating them in a deep + dark amber lacquer. Once they’re done, you’ll want to suck these babies all the way down to the bone. But these aren’t just any ordinary BBQ ribs. Oh, no. These are ribs with a Chinese flavor twist. Yessiree, a fusion of flavors that is so.damn.good you’ll be licking that sticky coating off your lips and fingers…
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Vietnamese Shredded Chicken + Noodle Salad
I wish everyone reading this post could jump through the screen and taste this Vietnamese Shredded Chicken + Noodle Salad! It is bursting with bright colors + savory flavors + sundry textures. I am scarfing down another heaping helping right now. It’s a good thing I am writing and not talking because my mouth is full and NO ONE wants to see that. I was craving this Vietnamese Shredded Chicken + Noodle Salad as I wanted to make something substantial yet light. This salad nails both of those qualifiers. The chicken adds a lot of substance, as do the noodles, while the vinegar-based dressing keeps it bright. (Excuse me while…
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Creamy Chipotle + Lime Dressing + Dip
Here’s a quick and easy recipe for you to make while you are gulping down sipping the drink I hooked you up with on Tuesday. (Remember? The Spicy Pineapple + Jalapeno Margaritas?) If you don’t remember Tuesday, that means you didn’t read my post (and you really should) OR you have had soooo many of those cocktails that you can’t remember much at all (thank you for reading, and you’re welcome). So here is a perfect weekend dip–something you can throw together in a flash (really, just dump and stir). Put it on your burgers or grilled corn or fries or chips or vegetables or your fingers…(this is a NO…
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Toast 6+ Ways
- 4th meal, appetizers + hors d'oeuvres, breakfast + brunch, comfort food, party food + snacks, sandwiches + roll-ups
Toast 6+ Ways
Toast is one of my ultimate comfort foods. When I was very little, toast was front and center of my morning routine with my father. I was his official self-appointed toast maker. Every morning, as he was shaving, I would prepare his toast. How many times had I under toasted the bread or was overzealous with the butter or the dollop of my mom’s homemade peach preserves? Who knows, because my sweet dad said it was “absolutely perfect!” every.time. Dad and I took turns fixing each others’ toast for many years. Toast was our love language. Toast was our thing. Today’s toast transcends the white bread stereotype. It is no…
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Hand-Crafted Gournay
If provincial northwestern France had a flavor, it would be buttery + herbaceous Gournay. You have probably bought creamy + salty + garlicky + herby artisan Gournay cheese dozens of times without giving thought to how easy it is to create yourself. No need to run to the store to make this oh-so satisfying + fragrant snacking cheese. I’d bet you already have the ingredients for this blend at your fingertips! Herbs? Check! Garlic? Check! Butter? Check! Cream cheese? Check! You got this! I’d also bet that once you create your own house blend of Gournay, you will have choice ingredients at your fingertips At.All.Times.Forever.Amen. Whether they are…
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Low Country Boil aka Frogmore Stew
One of the new gals at work is from California, and I have taken it upon myself to play Southern Tour Guide to help her settle in. For convenience, let’s call her Becky. Becky and I have gone to museums and the theater, canal cruises, cultural festivals and SEC games—the full gamut. There is no dearth of activity in our area, so our orientation schedule has been pretty packed. “We will leave no stone unturned!” I told Becky. Becky smiled politely…and then I think she rolled her eyes. I am on a mission. Part of this mission means hosting a lowcountry-ish shindig. Every newbie to the South needs to experience…
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Lemony Creme + White Chocolate Trifle
This Lemony Creme + White Chocolate Trifle is almost too pretty to eat! ALMOST. When the weather starts to get balmy (and stays that way for 5 months), my go to relief is LEMONS. I love lemons. I also love trifle. I do not love baking. There. I said it. I DO NOT BAKE. Suffice it to say, my favorite kind of dessert is a no-bake dessert. Hence, this Lemony Creme + White Chocolate Trifle. Trifles are always a win because they look so elegant without a lot of fuss. You do not even have to turn on the oven to make this gorgeous citrusy delight. All you have to…
