Fried Grouper Tacos are a tasty alternative to a standard grouper sandwich. I especially liked the crunch of the batter, the tang of the sauce against the soft flour tortilla, and the sweet mango salsa. But why fried? First off, my wife would argue that grilling the fish would be a better, healthier direction, and…
White Beans Supreme with Ham Shank, Tasso and Smoked Pigtails over White Rice
Every once in a while, I like to get back to basics like my recipe for White Beans Supreme. It’s a simple Cajun recipe with easy preparation and satisfying results. It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every…
A July 4th Tradition: The Bluesiana Burger
The Fourth of July holiday is my favorite family holiday: no last-minute dash for flowers, no arduous trek to the mall for gifts, not even a holiday card. It’s just a leisurely American celebration of family and freedom. And it’s the perfect day to fire up the grill. I’ve always had a hunger for hamburgers…
Top 12 Legendary Lafayette Restaurants
Celebrating the local restaurant scene in Lafayette has been an annual affair ever since the local tourist bureau created the summer-long Eat Lafayette ad campaign. A project of the Lafayette Convention and Visitors Commission and tourism head Ben Berthelot, it is a way to highlight the homegrown eateries that showcase local fare and to urge…
Crawfish 101
Louisiana’s crawfish season is in full swing, and no doubt, folks are coming to town to belly up to a table full of boiled crawfish for the first time. My daughter Lauren’s friend Gunner from Los Angeles recently visited us, and he couldn’t wait to taste his first boiled crawfish. I gave him a list…
Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette
Salty, acidic, peppery and sweet are the defining taste elements of my Grilled Tuna Salad Nicoise with Creole Citrus Vinaigrette and taking a few tricks from my Cajun playbook of culinary techniques, I think we might have just elevated this French classic to another level. During past travels in southern France, Roxanne and I recall…
Beer-Braised Stuffed Brisket
When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed Brisket–a fork tender…
Creole Snapper En Papillote
What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
Tomahawk Ribeye
Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the…
Braised Beef Shanks with Parsley Pecan Pesto
Let’s cut to the meat of this story–whole sectional cuts of beef are irresistible to me. They harken back to pioneer days and more rustic farm-style butchering techniques. But beef shanks are rarely seen whole in the supermarket. My guess is that retailers fear that timid customers will panic and run screaming from the meat…
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