Table of Contents
Tips and techniques4
Classic Louisiana cuisine. Rice with sausage, crawfish, and ham -- flavored with pure Bayou heat.
New Orleans Muffuletta12
With its built-in salad and layers of meat and cheese, this is one BIG sandwich. Open wide!
Learn to make a vegetable stock, then use the stock to create light, pureed pea, asparagus, or radish soups.
Whole Canned Tomatoes18
What's happening in food20
These "square doughnuts" are a New Orleans tradition. Serve them hot with lots of chicory coffee.
Once I show you how to cure a brisket at home, "store-bought" corned beef won't be the same.
Corned Beef Dinner26
This is corned beef re-invented. Rubbed, braised, and glazed -- a bold (/not boiled/) taste.
Corned Beef Companions30
Oh no! Not the same old cabbage and potatoes. A new approach to old companions.
Pecan-Crusted Red Snapper32
Make it quick -- fresh snapper, French beans and Remoulade Sauce.
Questions & Answers36
Lemon filling rolled inside lemon cake, outlined with a layer of strawberry sauce. A Classic.