Shrimp, Crabmeat and corn Bisque. This bisque soup is customizable, you can use double the shrimp and skip the crap meat or add some extra veggies to this soup to make it more nutritious. This meal is husband approved and let me just say, my husband went for seconds, and […]
This recipe for morsels of tender, rich pork coated in a sweet-savory red-wine caramel. Its a candied pork belly that tastes like raisins/grape jelly. For your next gathering, think beyond the cocktail meatball.
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish. The French bisque is one of the most popular seafood soups around the world.
The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences. One thing is for sure: it is a delicious side that folks just love.
Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look […]
Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]
Video of Chef Paul Prudhomme‘s way of doing it. https://www.youtube.com/watch?v=M5XXU47q9js