A collection of 53 posts
Barbecued Shrimp Wonderful, deliciously-delicious shrimp. I love shrimp. There’s nothing like those little buggers. Yes, crawfish are good. But I can’t get fresh crawfish year-round. Shrimp, on the other
Pork chops are cheap, as far as meat goes. And, if you cook them right, they are delicious! Hit ’em with high heat and a short cook time, and you’ll be amazed
Marcelle Bienvenu is one of my favorite Louisiana chefs. She wrote one of my favorite cookbooks before being a chef was cool: Who’s Your Mama, Are You Catholic, And Can You Make
I’ve been banned. I’m not allowed to deep-fry anything. At least not in my kitchen. Maybe in your kitchen I would be able to. Or in a restaurant kitchen. But
Mujadra is tasty, quick, and easy to make. It can be served as the main course (which we do sometimes on those busy Wednesdays when the girls have gymnastics till 8:30 PM!
On episode 122 of the Catholic Foodie, I shared a recipe for Crawfish Etouffee. Our recipe is a variation of the one found in our favorite cookbook: Emeril Lagasse’s Louisiana Real &
Here’s another recipe that I have never tried. However, I did talk about it on episode 121 of the Catholic Foodie [https://www.catholicfoodie.com/cf121-hurricane-food]. And the truth is
Well, folks we are going to step into the kitchen now. You know, I mentioned that on Wednesday I prepared a late lunch of fresh salsa and fish tacos. I posted pictures on
Recipe submitted by Craig Poirier. Ingredients: * 3 tbsp. olive oil * 1 large onion, diced * 2 carrots, diced * 1 celery stalk, diced * 1 medium turnip, peeled and diced * 1 medium zuicini diced * 2 – 3
My sister made this soup for me while I was visiting this weekend. It was SO good, hearty, and, perfect for the icy temperatures we had in South Louisiana this weekend! I definitely
INGREDIENTS: * 2 pounds Round Steak * 1/2 teaspoon Kosher salt * 1/2 teaspoon Black pepper, freshly ground * 1/4 teaspoon Cayenne pepper, ground * 1 Egg, beaten * 1 tablespoon Water * 1/2 cup Bread
