Cooking a pork roast Cajun style. Visit The Bayou Gardener in South Louisiana at http://www.thebayougardener.com
Duration : 0:8:56
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 firstname.lastname@example.org
Duration : 0:0:31
Using Gulf of Louisiana oil spill shrimp
Duration : 0:9:34
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.
It would be Middle / High school. I would also like to know what type of sports programs are available.
I’m origianlly from Louisiana and both my memory and a Yahoo seach knew of a place called "Topys". Could you be a little more accurate, then I can help.
The truth is, Louisiana has an absolutely dreadful public school system in nearly every parish. Sending your kid to public school there is like a life sentence, because a crappy education IS a life sentence.
Hate to be so blunt but it’s true.
The State protects this sacred "homestead exemption" on property taxes and the schools suffer for funding and attention as a result. Better find out where you are moving and get your kids in private school….or else!
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
Categories: Louisiana Cooking Tags: Bait to the Plate, cajun cooking, Cajun Recipes, cooking, Creole Cooking, creole recipes, fishing, Louisiana Cooking, louisiana food, Louisiana recipes, recipes, speckled trout, stuffed trout
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
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:
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
Dry Wood features the music of “Bois Sec” (Dry Wood) Ardoin, his sons and Canray Fontenot. Theirs is an older, rural style of Cajun music, which, in the film, weaves together incidents in the lives of the Fontenot and Ardoin Families.
Duration : 0:3:56
Not all Indian Resevations welcome visitors and I want to go to a reservation on my vacation and learn something of their culture.I’m driving so I would prefer to be closer to Louisiana. I’ve been to Cherokee N. Carolina and really enjoyed the set up there. someone took us around and showed us around and explained thing as we went along. I would like to learn about the other nations as well. I have tried searching and am not too good at it, so I am at a loss. Any help will be greatly appreciated. Thank You
Try the Matta’poni Indian Reservation in King William County, Virginia. The Shaman is John Sun Eagle and his Wife Gentlewind. They are a lovely couple and they welcome all without making reservations..(small joke) but, seriously, they are great people! Check out the Mattaponi Reservation online, go to any search engine, yahoo, google, and you will find their site describing their reservation, history, ect..
The Chief is Chief Webster Little Eagle. We use to go every weekend to see them. They usually have other people there from all over the world. It is great, we are originally from new york city, and we have met people on his reservation from Ireland, France, Spain, Peru, England, it’s amazing how many connections you make from people that are interested in the Native American Indian Culture.
Try also yahoo’s search, type in John and Sharon Sun Eagle on Mattaponi Indian Reservation and see if they have another site up. They also sponsor kids from other Reservations.
If you ever really want to travel the distance, try heading toward the Pine Ridge Indian Reservation in South Dakota during the Summer time or during the "Gathering of the Nations" Pow Wow, all full bloods participate in that pow wow, it is beyond amazing!!
The Indians at Mattaponi will give you more information concerning other reservations you may visit and attend their pow wows. usually their schedules are online..just type in indian pow wows and the state you would like to visit.
I hope this info helps you out some.
Good luck on your next trip!
feel free to ask me about more info regarding the Res.