Louisiana Cooking

From where can I find great tasting meat?

Hi! I got uncooked boneless, skinless chicken, minced beef from super1 Foods but I did not like the taste of the meat itself after I cooked it. Today I bought pilgrim chicken breast fillet from walmart. I don’t know how the taste would be like. Is there any good supermarket to buy beef and chicken? I live in Louisiana.

Start cooking with a wood fire, it completely changes the flavor.
I recently bought a tenderizer(?) that works really well and helped the marinade soak completely thru. It’s called something chef(maybe?) and it fits in your hand. You press down and 10 prongs come out and pierce the meat. repeat, repeat, repeat then soak.

Best chickenj I’ve had, in or out.

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Posted by admin - March 2, 2015 at 9:01 pm

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Louisiana Culinary Institute (LCI)

Louisiana Culinary Institute is the premeir culinary school of the South. Producing world class chefs is what we do. Call or email us with any questions or inquires and come tour our brand new 30,000 sq ft state-of-the-art- facility 877-769-8820 or info@louisianaculinary.com

Duration : 0:0:31

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Posted by admin - February 22, 2015 at 5:28 pm

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How to make New Orleans BBQ , Barbeque shrimp

Using Gulf of Louisiana oil spill shrimp

Duration : 0:9:34

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Posted by admin - February 21, 2015 at 5:11 pm

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B & B Inns: The Best Food You'll Ever Eat

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the

Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.

Debra Fortosis

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Posted by admin - February 13, 2015 at 3:09 pm

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BAIT TO THE PLATE, EPISODE 1, PART 1

The Top Chefs of New Orleans fish the waters of South Louisiana and then return to their restaurants to cook their catch in the new series “Bait to the Plate”. This episode features Jack Leonardi, Executive Chef/Owner of “Jacques-Imo’s”.

Duration : 0:11:4

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Posted by admin - February 9, 2015 at 1:21 pm

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What do you put on your rice?

Im from southern louisiana, so i cook a lot with rice(Rice and gravy, red beans and rice, jambalaya, rice dressing, gumbo, broccolli and chicken rice, and so on…..)
So i just want to know what people from other places cook with their rice

well i am from the miami area and i like to put chili and cheese on my rice!!!

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Posted by admin - February 5, 2015 at 12:18 pm

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Cajun Cooking #2 The Gumbo

Probably the most popular Cajun dish is the Gumbo. Just about anything can be used to make a gumbo from chicken to wild game to seafood. This one was cooked on a wood stove. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com

Duration : 0:9:50

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Posted by admin - January 26, 2015 at 7:03 am

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Louisiana Culinary Trails – Seafood Sensations

Bordered by Texas to the west and Cajun Country to the east, southwestern Louisiana has developed its own brand of cooking. Rustic, spicy, and stick-to-your-ribs might best describe the food of this marshland. Dominating menus are fried and boiled seafood, pork stew, catfish courtbouillon, rice dressing, shrimp and okra gumbo, jambalaya, wild game, and lots and lots of rice. This trail zigzags across the southwestern corner of the state, sometimes known as the Louisiana Outback, stopping at a variety of crawfish houses, oyster bars, cafes, and grocery stores.

Duration : 0:2:30

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Posted by admin - January 24, 2015 at 6:04 am

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Short Ribs with Louisiana Barbecue Sauce

Treat yourself to the fabulous flavor of long-simmered short ribs with barbecue sauce. Chef Paul Miller shows you how to get long-simmered results in an amazing 45 minutes with the help of a pressure cooker.

This recipe is available at:

http://www.discoverpressurecooking.com/recipes/short_ribs.html

Paul Miller is Executive Chef of K-Paul’s Louisiana Kitchen in New Orleans’ historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan’s in Atlanta Georgia, transferred to Commander’s Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul’s Louisiana Kitchen. In addition to his many responsibilities at K-Paul’s, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.

Duration : 0:10:11

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Posted by admin - January 20, 2015 at 4:54 am

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What can I cook for supper tonight????

I need something that will fill up my husband and I am tired of cooking the same old stuff like Rice and gravy and meat. We live in Southern Louisiana so he like heavy food but I want to try something new. Can you give me some ideas????

My mom used to make Shepherd’s Pie for supper. It’s relatively simple and tends to go over well with men.
In a 9 x 13 pan, place a layer of browned hamburger in the bottom. Follow that with a can or two of cream of mushroom soup. Then, layer a vegetable (like corn or green beans), and finally top off with mashed potatotes. It may sound crazy, but it is delicious

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Posted by admin - January 15, 2015 at 3:01 am

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