Pepper Jelly Recipe at Nola Cuisine

Check out my Pepper Jelly post over at Nola Cuisine. This versatile condiment is a Southern Staple with many uses that can add pizazz to many different dishes, my recipe is included in the post.

For those of you that don't know, I've switched from this site over to Nola Cuisine, same content, just a different layout. Here are some of the posts that I've covered recently:

A visit to Cochon Restaurant including a tour of the kitchen!

Lunch at Domilise's Po Boy & Bar.

Revisiting my Beignet, and Barbecue Shrimp recipes both with new pics.

Tuesday morning at the Crescent City Farmer's Market.

A recipe for the Creole-Italian staple Shrimp & Eggplant Dressing.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Shrimp Creole Recipe at Nola Cuisine

I walked back into my kitchen remembering that smile scent from the streets of New Orleans, then posted my Shrimp Creole recipe, sweating garlic, onions, bell peppers and celery into a tomato sauce so red it catches your eyes, using homemade shrimp stock made from those same shells you don’t want to waste. You toss in the seasoned shrimp just when everything else is singing together and serve it over steaming rice so it soaks up that spicy, sweet, tangy sauce. It’s the kind of dish that reminds me of my Shrimp Étouffée or Crawfish Étouffée, that Crawfish boil we had, the leftover tail meat I saved, and how it is all part of keeping those traditions alive one bite at a time. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

A Visit to Galatoire's at Nola Cuisine

Visiting Galatoire’s was like stepping into a living piece of New Orleans history. You leave behind the Bourbon Street raucousness and walk into something elegant, warm, steeped in tradition, yet still honest and fun.

We had Soufflé Potatoes and Shrimp Remoulade to start, drank Sazeracs, and chose Pompano with Crabmeat Yvonne, with that Meunière butter so buttery it melts in your mouth. The sides like Brabant Potatoes served in a Bordelaise sauce, the Creme Caramel for dessert, and tableside Cafe Brulot all made the night an evening of relaxed and elegant excess. Galatoire’s isn’t just a meal, it’s a reminder of what dining in New Orleans is really about: flavors, company, history, and the sort of food that lingers in your memory. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Fried Soft-Shell Crabs at Nola Cuisine

I love fried seafood served with Creole Choron Sauce, especially Soft-Shell Crabs. Creole Choron is nothing more than equal parts Hollandaise and Creole Sauce, a wonderful combination of flavors. The post:

Fried Soft-Shell Crabs with Creole Choron Sauce

Be sure and check out my ever growing Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Redfish Courtbouillon recipe at Nola Cuisine

When making your Creole Sauce for this recipe be sure to make it extra thick, otherwise the liquid the fish lets out while cooking will make your sauce watery. Here is the post and recipe:

Redfish Courtbouillon Recipe

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Maque Choux Recipe at Nola Cuisine

Maque Choux is one of those side dishes that tastes simple but holds everything, corn kernels cooked with bell peppers, onions, and a little bacon fat so you get sweat and smoky sweetness in every bite. There’s always a gentle simmer, a touch of creaminess, a little kick, and enough personality to shine with whatever you’re serving it alongside. When I made this recipe, I wanted that balance between fresh corn brightness and the comfort of soupy vegetables, something that reminds you of summer evenings in a Louisiana kitchen. The kind of dish that feels like home before you even sit down at the table. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Stuffed Mirliton Recipe at Nola Cuisine

I love how this Shrimp Stuffed Mirliton recipe turns something humble into a celebration of flavor. Mirlitons, those baseball-hard squash, are boiled until tender, their pulp scooped out and mixed with andouille, onions, celery, bell pepper, garlic, and of course seasoned shrimp. Bread crumbs, green onions, Parmesan, butter, and creole seasoning build layers of texture and flavor, and the topping browns golden in the oven. The result is that crispy-on-top, moist-inside dish that fills the kitchen with aroma and feels like a gentle reminder of Louisiana cooking at its best. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

King Cake recipe at Nola Cuisine

I love how the King Cake recipe I shared brings Carnival season right into your kitchen, starting with a fragrant brioche dough enriched with butter, eggs, milk, sugar and orange zest so it already smells like celebration before it ever gets filled. You proof the yeast, work in all that richness, let it rise overnight, then roll it out with a sweet pecan filling and even hide a baby trinket inside so whoever gets it has to host the next party. After braiding into a ring, brushing with egg wash, baking until golden, you slather on glaze and dust with colored sugars, purple, green, and gold, so bright they make the cake look like Mardi Gras itself. Making it reminds me of gathering, tradition, and those moments when food isn’t just what you eat, it’s what you remember. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Shrimp Etouffee recipe at Nola Cuisine

I shared my recipe for a classic Shrimp étouffée, starting with a homemade shrimp stock from the shells and a blonde roux, then layering in the trinity of onion, celery, and bell pepper. The aromas that fill the kitchen as it simmers—garlic, thyme, tomatoes, and a hint of hot sauce—carry a deep nostalgia for me, taking me right back to walking through the streets of New Orleans where those same smells drift out of kitchens and corner restaurants. Finished with shrimp, green onions, and parsley, and ladled over Creole-boiled rice, it’s a dish that not only satisfies the appetite but stirs the soul with memories.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Merry Christmas

Anna under the tree
Originally uploaded by Danno1.

Merry Christmas! I hope everyone is having as much fun as I am this season with my Baby on her first Christmas. All of the joys of youth are my gift from my daughter, seeing Christmas, and everything else for that matter, with new, young eyes.

I'm also eating with new found decadence...check out my Filet Mignon topped with Fried Oysters and Bearnaise sauce. Wow, I should be ashamed of myself, for such a sinful meal, but as it turns out, I'm proud to share such a caution to the wind recipe, in such a worrisome world. Lets share some enjoyment, throw away the worry, and have a very Merry Christmas!

Natchitoches Meat Pies recipe at Nola Cuisine

I always get excited over Natchitoches Meat Pies because they’re little pockets of Louisiana, filled with ground beef, pork, onions, celery, bell pepper, garlic, and spices all tucked inside a golden flaky pastry that crumbles and crunches just right. When you bite in, that savory filling spills out, rich, juicy, warm, and it’s impossible not to think of roadside stands, family reunions, and the smell of oil frying in cast iron pans. These pies are work to make, folding and sealing each one by hand, but the payoff is pure comfort and satisfaction, the kind of food that feeds more than the belly. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Turkey Bone Gumbo Recipe at Nola Cuisine

Turkey Bone Gumbo
Originally uploaded by Danno1.

I made a Turkey Bone Gumbo with my leftover Turkey Carcass, meat, and dressing. It's a wonderful way to utilize some of those Thanksgiving leftovers, I make this dish every year, a day or two after Thanksgiving.

I used leftover dressing in place of the rice in this recipe.

Be sure to check out my main site Nola Cuisine and my ever growing Index of Creole & Cajun Recipes!

Red Beans & Rice with Chaurice Sausage

This yet another version of Red Beans & Rice. As I've said in the past, I rarely make it the same way twice, that's the fun of it! This was a wonderful batch, with a side of my homemade Chaurice, pictured below. The recipes are at my main blog Nola Cuisine. Red Beans and Rice with Chaurice Sausage Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Oyster Dressing Recipe at Nola Cuisine

This post takes you through making classic New Orleans Oyster Dressing, rich, savory and full of texture. The recipe layers plump oysters and their briny juices into a base of cubed, slightly stale bread mixed with the “trinity” (onion, celery, bell pepper) plus butter and seasonings. The dressing gets baked until the top is golden and crisp while the inside stays moist and flavorful. It’s the kind of dish that makes holiday tables feel like home, something hearty and comforting with oysters giving just the right touch of coastal Louisiana. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Calas Recipe at Nola Cuisine

I dug into Calas, those old school Creole rice fritters that used to be hawked by the “Calas Women” at dawn in the French Quarter, singing Belle Calas, Tout Chaud!

What I love is how this recipe gives new life to leftover cooked white rice, letting it ferment slightly overnight with yeast and sugar so it gets that gentle tang before turning into a light, fluffy batter. Eggs, flour, vanilla, a touch of nutmeg, and peanut oil for frying until golden brown, then lots of powdered sugar on top, the whole deal tastes like nostalgia. It takes me right back to sipping café au lait on a misty morning in New Orleans, and how food connects me to all the smells, the warmth, and the heart of the city. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Creole Cream Cheese Ice Cream at Nola Cuisine

This post shares one of my all time favorite treats, Creole Cream Cheese Ice Cream, made from scratch using that tangy, soft Creole cream cheese I talked about earlier. The texture is velvet, the flavor tastes like frozen cheesecake, and it just hits that sweet spot between rich and refreshing. You whisk together heavy cream, milk, sugar, egg yolks, vanilla, then fold in the cream cheese and a bit of sour cream, chilling everything well before freezing; the result is creamy, dreamy, and perfect on its own or topped with a quick strawberry sauce. It’s simple ingredients, bold flavor, and an ode to Creole tradition. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Creole Cream Cheese recipe at Nola Cuisine

Creole Cream Cheese used to be everywhere in New Orleans, but over time it all but vanished, especially outside Louisiana. In the post I walk you through making it at home using skim milk, buttermilk, and rennet, letting curds form and drain, so what you end up with is this soft, slightly tangy farmer style cheese. It’s amazing with just sugar, cream or fresh fruit for breakfast, or even on toast with a little butter. Simple ingredients, old Creole tradition, and something hearty that feels like home. I also share a Creole Cream Cheese Ice Cream Recipe which is one of my favorite ways to enjoy this classic. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Fried Catfish with Hushpuppies Recipe

This post brings the crunch and comfort with a straight up Southern Fried Catfish recipe, complete with hushpuppies and Creole tartar sauce. The fish gets seasoned, dredged, and fried until golden and crispy on the outside, while staying flaky and tender inside. It’s the kind of dish you don’t overthink, just good cornmeal crust, hot oil, maybe a squeeze of lemon, and sauce that says “New Orleans.” Paired with those hushpuppies, it tastes like home, exactly what I crave when I want something hearty and real. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

Oyster Omelet at Nola Cuisine

Today’s post takes me back to something simple and soulful — the Creole Oyster Omelet. It starts with crispy bacon and green onions sautéed with fresh oysters, garlic, and a pinch of cayenne for that Creole kick. Then you have eggs whisked with half-and-half, cooked in clarified butter, folded around that rich oyster filling, and finished with a buttery pan sauce. It’s breakfast, but it’s also celebration—layers of texture, flavor, and tradition all on one plate. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

File Gumbo at Nola Cuisine

I made a Filé Gumbo the other night to take my homemade pure Sassafras Filé for a test spin. The flavor is more subtle, and the thickening power more intense than the store bought Filé, which is usually cut with other ingredients such as thyme and bay leaf. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!