A collection of 234 posts
Louisiana Shrimp Are Now in Season… Are You Ready? You might be wondering exactly what I mean by “shrimp season.” After all, aren’t shrimp available year-round (at least all along the Gulf
Louisiana: The Land of Milk and Honey… And Shrimp! It’s shrimp season here in Louisiana, and the shrimp are plentiful! Each year Louisiana shrimpers catch 90 – 120 million pounds of both brown
The first time I had a Shrimp Remoulade Salad was at Mandina’s in New Orleans [http://www.mandinasrestaurant.com]. I was young, in college at the Franciscan University of Steubenville, and we
A Greek Fest Inspiration: Garlic Shrimp with Tomatoes, Peppers and Feta One of our favorite things about the Greek Fest every Memorial Day Weekend [/greek-fest-new-orleans-celebrates-40-years-of-culture-and-cuisine] is the Greek grocery. Kalamata olives, dried Greek
Feed Your Soul! There are many ways to look at that statement, but Cafe Reconcile takes an approach to “Feed Your Soul!“ that is very similar to The Catholic Foodie and to Around
Chef John Besh and Monsignor Christopher Nalty Join Us for Around The Table Food Show Two special guests joined us for the Friday, May 17th edition of Around The Table Food Show. Monsignor
Around The Table Food Show for May 10, 2013 – Recipe for Joy and Culinary Kids What an exciting show! On Friday, May 10th we interviewed Robin Davis [http://robindavis.com/], author of Recipe
A Guest Post by Ross McKnight Chopped: Catholic Edition May 9, 2013 Belmont, NC Students of Belmont Abbey College, a Benedictine liberal arts institution outside of Charlotte, NC, hosted their own small-scale (and
A guest post by Ross McKnight Yesterday was the Feast Day of The Blessed Virgin of Pompeii [http://campus.udayton.edu/mary/meditations/pompei]. Meat pies have nothing to do with Pompeii, but
Around The Table Radio for Friday, May 3, 2013 We had an exciting show on Friday, May 3 that included talk about Jazz Fest foods, Crawfish Bread, and Vaucresson Sausage. Our guests for
Lebanese Chicken When it comes to Lebanese chicken, the question really becomes… To Shawarma or Not to Shawarma? Yes. That is the question. 😉 Chicken Shawarma is made by alternately stacking strips of fat
What is Halloumi Cheese? Sometimes referred to as “the cheese that grills,” Halloumi is traditionally a Cypriot cheese (from Cyprus). It is salty and dense, and it can stand up to grilling and
