Cajun Round Steak with Rice and Gravy

There are few meals that feel more like home in South Louisiana than a tender piece of round steak swimming in dark gravy and served over a pile of hot white rice. This is simple, old-fashioned comfort food, but it cannot be rushed. The steak is browned until the bottom of the pot is full of all those good little bits, then slowly smothered with onions and peppers until it practically falls apart. Spoon plenty of that rich gravy over rice, add a vegetable on the side, and supper is handled.

Ingredients

• 4-6 1/2- 3/4 inch thick slices of round steak
• 1-3 tbsp Cajun/Creole seasoning
• Cooking oil (just enough to cover the bottom of your pan)
• 1 large onion, diced
• 1 medium pepper, diced
• 3 cloves of garlic minced
• 3-4 cups Beef broth or water ( you may not need all of it)
• Green Onions. sliced

Instructions

1. Season the round steak generously on both sides with Cajun or Creole seasoning.
2. Add enough cooking oil to lightly coat the bottom of a heavy-bottomed pot, Dutch oven, or Magnalite pot. Heat the oil over medium-high heat.
3. Add the steak and brown it well on both sides. Allow it to develop a deep, dark crust without letting it burn. Remove the steak from the pot and set it aside.
4. Add the diced vegetables to the same pot. Cook for about 10 minutes, stirring frequently, until the onions are soft and translucent.
5. Pour in a small amount of broth and scrape the bottom of the pot to loosen all the browned bits.
6. Return the steak to the pot. Add enough broth to almost cover the meat.
7. Reduce the heat to low, cover the pot, and simmer for 1½ to 2 hours, stirring occasionally, until the steak is fork-tender.
8. Add more broth as needed during cooking to prevent the meat from sticking and to ensure there is enough liquid for the gravy.
9. Taste and adjust the seasoning as needed. Garnish with green onions, if desired, and serve over hot cooked rice.

Notes

• For a thicker gravy, stir together a small amount of cornstarch and cold water until smooth. Add it to the pot during the final few minutes of cooking, then bring the gravy to a gentle boil until thickened.
• You can also put the pot with lid in a 350 degree oven and cook until tender. Making sure to check on it occasionally and add more broth as needed.
• This recipe can also be made with other cuts of beef. Cubed steak or beef cut into bite-sized pieces will work well, too.

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A classic Cajun vanilla custard pie with a tender, sweet crust and old-fashioned comfort in every slice.

Want to know more about the history behind Tarte à la Bouillie? I’ve included a detailed description below the recipe.

Tarte à la Bouillie

Tarte à la Bouillie is a classic Cajun custard pie made with a creamy vanilla filling baked into a tender, lightly sweet crust. Simple, old-fashioned, and comforting, it’s the kind of dessert that tastes like somebody’s grandmother was expecting company.

Ingredients

• ½ cup sugar
• 5 tablespoons cornstarch
• 3 cups cold half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon allspice

• 2½ cups all-purpose flour
• 1 cup sugar
• 2½ teaspoons baking powder
• ½ cup cold butter, cut into tablespoons
• 1 large egg plus 1 large egg yolk
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, combine flour, sugar, and baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg, yolk, milk, and vanilla. Add the egg mixture to the flour mixture, stirring until the liquid is almost combined. Using your hands, work the dough until it just comes together into a large ball. Shape into a disk.
3. Cover the disk with plastic wrap. Refrigerate 1 hour.

1. Preheat oven to 350°.
2. In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir the cornstarch mixture into the half-and-half.
3. In a medium saucepan, cook the half-and-half mixture over medium heat, stirring constantly, until thickened. Stir in vanilla and allspice. Remove from heat. Once slightly cooled, place plastic wrap over the surface to prevent skin from forming.
4. Remove the dough from the refrigerator and unwrap it. Cut in half and reserve the other half for another pie. On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 9-inch pie plate. Add the half-and-half mixture, then fold the remaining dough over it.
5. Bake until crust is golden brown, about 25 to 30 minutes. Let the pie cool to room temperature, then refrigerate it for 4 hours before slicing.

Notes

The pie crust recipe makes two 9 inch pie crusts or one 10 inch deep dish pie crust

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Tarte à la Bouillie is one of those Cajun desserts that looks simple on the plate but carries a whole lot of South Louisiana history. More than a recipe, it reflects the language, thrift, and family traditions that shaped Cajun cooking.

The name comes from French. Tarte means “tart” or “pie,” and bouillie comes from bouillir, “to boil.” In standard French, bouillie means a thick cooked food made from flour with milk or water, something like porridge, gruel, or a cooked milk pudding. The Académie Française defines bouillie as flour diluted in milk or water, then cooked until thick and paste-like. So, despite the common Louisiana explanation that it means “burnt milk tart,” the older French meaning is closer to “a tart filled with cooked milk custard or porridge.” Some modern Southern food sources repeat the “burnt milk tart” translation, showing how the folk explanation has become part of the dish’s Louisiana storytelling.

Historically, Tarte à la Bouillie belongs to the Cajun home-cooking tradition that grew out of Acadian French cooking after the Acadians settled in Louisiana. The Acadians were French-speaking people exiled from what is now Atlantic Canada in the 18th century; many eventually came to Louisiana, where their language, food, music, architecture, and customs adapted into what we now call Cajun culture. (National Park Service) Their cooking was shaped by practicality: what could be raised, grown, stretched, preserved, or made from pantry staples. A dessert made from milk, eggs, flour, sugar, butter, and vanilla fits perfectly into that world. That practical tradition helps explain the dessert’s simple ingredients.

At its heart, Tarte à la Bouillie is a sweet-dough custard pie. Unlike a flaky American pie crust, many traditional versions use a tender, cookie-like sweet dough. The filling is a stovetop custard, often made with milk, eggs, sugar, flour or cornstarch, and vanilla, then poured into the crust and baked. Real Cajun Recipes describes it as a classic Cajun custard pie made with milk, eggs, and vanilla, showing French tart-making techniques adapted by Acadian cooks. These techniques reflect the practical cooking described above.

The dessert also reflects the old Cajun habit of making something special out of very little. Bouillie by itself was a comfort food and sometimes a survival food: a cooked milk-and-flour pudding that could be sweetened with whatever a family had. One Louisiana writer remembers bouillie au lait as affordable Depression-era food in Ville Platte because it needed only milk, flour, and something sweet, such as molasses, honey, or sugar. ((Parenthetically) Speaking) Turning that humble bouillie into a tart made it company-worthy without requiring expensive ingredients. In that way, the filling grows out of the same thrift described earlier.

It was especially tied to grandmothers, holidays, church gatherings, and family tables. Taste of the South calls it a classic Cajun dessert and notes that, though less famous outside Louisiana than pralines or beignets, it remains a staple on many Louisiana grandmothers’ tables. Marcelle Bienvenu, writing for Rouses, remembers first encountering sweet dough pies known locally as tarte-à-la-bouillie in the 1960s during Easter weekend in Catahoula, a village in St. Martin Parish near the Atchafalaya Basin. That kind of memory is exactly how the dessert has survived: not through fancy restaurants first, but through families passing it down at gatherings. Those gatherings keep the tradition alive.

There are also local variations. Some versions are made as one large pie, while others are made as small hand pies or individual tarts. Some have a lattice crust; some are plain. Some families use flour in the custard, others cornstarch. Some make the crust thick and cookie-like; others use something closer to pie dough. The spelling changes too: you’ll see Tarte à la Bouillie, Tarte à la Bouille, Tarte au la Bouillie, and other Cajun-French spellings. That variation is normal in Louisiana foodways, where many recipes were passed down orally before they were standardized in writing. Together, these differences show how the dish adapted from one kitchen to another.

One beautiful piece of oral tradition comes from Alzina Toups, the late legendary Cajun cook from Galliano. Louisiana Cookin’ describes her Tarte au la Bouillie as a traditional Cajun custard pie and notes that she saved the sweet dough scraps to make little cookies, which “old timers” called Pillowcase Cookies. That detail says a lot about the culture around the recipe: nothing is wasted, everything is stretched, and even the scraps are turned into something children or working people can enjoy later. It also echoes the thrift found throughout the desert’s history.

Tarte à la Bouillie also belongs to the same family as other old-fashioned custard desserts in French and Southern cooking, but the Cajun version has its own identity because of the sweet dough crust, the cooked bouillie filling, and its attachment to South Louisiana home kitchens. It is not showy. It is not heavily spiced or decorated. Its importance stems from its familiarity, economy, and deep ties to memory. Those qualities bring the history into focus.

So the history of Tarte à la Bouillie is not just the story of a single dessert. It is the story of the French language, Acadian adaptation, Cajun thrift, Catholic holiday tables, grandmother cooking, and the South Louisiana gift for turning pantry ingredients into something that feels like an inheritance.

“Blackberry Beret”

I have met quite a few musicians in my day, and I’ve had a few dalliances over the years. No matter how famous they were, or how long I knew them, one will always stand out in my memory above all the rest.

Prince.

Having friends in great places has led to many wonderful opportunities, and being allowed backstage at a Prince concert was one of those perks.

I stood there wondering what I would say to him. Turns out, I wasted a whole lot of time worrying about that, because as soon as he came off stage, I was completely awestruck.

There he stood, in all his five-foot-two glory.

And don’t get me wrong — us Cajun girls grew up around short kings, so height has never done much to sway my opinion of a man. I married and reproduced with one who proudly claims to be a whopping five-foot-six, so clearly I have never required an NBA roster.

But it wasn’t the height.

It wasn’t the shiny, sweaty chest, the glittery scarves, the tight pants, or the high-heeled boots that looked like they had been stolen from a Victorian child who was reincarnated as Elton John.

It was the energy.

Pure, strange, beautiful, confusing energy. The kind that entered the room before he did and seemed to linger after he left. I just stood there, frozen, caught somewhere between awe and whatever emotion makes a grown woman forget how her mouth works.

Was it because he was famous? No. I had met plenty of famous people.

Prince just emitted something. Some unexplained force. Like Puck had come alive, only his magical power was sensual confusion. If he had turned around and said, “Lord, what fools these mortals be,” I would not have been the least bit surprised.

And just as quickly as he appeared, he was gone.

The room felt emptier without him in it, like everyone left behind was quietly hoping that energy would circle back around one more time.

I am sure he never noticed the white lady standing in the corner with her mouth hanging open, but I will always remember being a couple of feet away from him, completely paralyzed by that gentle power.

So this drink is not about pretending I knew him. It is not about claiming a bigger story than the one I actually have. It is simply a little purple, a little dramatic, and named for the kind of memory that never really leaves you.

“Blackberry Beret” is dark, berry-forward, brightened with citrus, and just moody enough to deserve its own soundtrack. It is the kind of cocktail that looks fancy without asking you to behave fancy, which is really the only kind of fancy I fully support.

Serve it cold, preferably somewhere with good lighting, good music, and at least one person willing to listen to your favorite backstage story for the third time.

Because some memories deserve a toast.

And some drinks deserve a name with a little drama.

Blackberry Beret

Our twist on “The Brown Derby”. Fresh Blackberries and grapefruit juice with a hint of almond and Steen's blended syrup.

Ingredients

• 1 1/2 oz Bourbon
• 1 1/2 oz Grapefruit Juice
• 3 Blackberries
• 1/2 oz Steens blended syrup or Molasses
• 1/2 oz Almond syrup
• 1/2 oz Lemon Juice
• Put blackberries and grapefruit juice in a shaker. Muddle until thoroughly combined. Add ice, almond syrup, lemon juice, syrup, and Bourbon. Shake and strain into a coupe-style glass and garnish with a grapefruit wedge.

Instructions

1. Put blackberries and grapefruit juice in a shaker. Muddle until thoroughly combined. Add ice, almond syrup, lemon juice syrup, and Bourbon. Shake and strain into a coupe-style glass and garnish with a grapefruit wedge.

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Ginger Pork & Summer Squash Stir-Fry

A quick weeknight stir-fry with tender pork, fresh vegetables, and a sweet-savory ginger soy sauce that's ready in about 30 minutes.

Ingredients

• 1 lb thinly sliced pork
• 2 small zucchinis, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, cored and sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon fresh ginger, minced
• 2 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, ginger, and garlic. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the pork and cook for 3–4 minutes until browned. Remove to a plate.
4. Add the remaining tablespoon of oil to the skillet.
5. Add the zucchini, mushrooms, and bell pepper. Stir-fry for 4–5 minutes until just tender but still crisp.
6. Return the pork to the skillet.
7. Pour the sauce over everything and toss until the pork and vegetables are evenly coated. Cook for another 1–2 minutes until the sauce thickens slightly.
8. Sprinkle with sliced green onions and serve immediately over steamed rice or noodles.

Notes

• Slice the pork as thinly as possible for quick cooking.
• Don't overcrowd the pan; cook the pork in batches if necessary.
• For a little heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes.
• Finish with toasted sesame seeds for extra flavor and crunch.

Cook's Note: One of the best things about a stir-fry is that it works with whatever vegetables are hanging around in your refrigerator. Swap the zucchini, mushrooms, or bell pepper for broccoli, snap peas, carrots, cabbage, green beans, asparagus, or any combination you have on hand. Just keep the total amount of vegetables about the same, and you'll have dinner on the table in no time.

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Southern Pickled Green Onions

Here’s a simple sliced pickled green onion recipe with that porch pantry feel — crisp, tangy, and perfect on beans, sandwiches, grilled meats, tacos, or tucked beside a summer supper.

Ingredients

• 2 bunches green onions, thinly sliced (white and green parts)
• 1 cup white vinegar
• 1 cup water
• 2 Tbsp sugar
• 1 Tbsp kosher salt
• 2 garlic cloves, thinly sliced
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes (optional for a little Louisiana heat)

Instructions

1. Pack the sliced green onions into a clean pint jar. Add garlic, peppercorns, and red pepper flakes if using.
2. In a small saucepan, combine vinegar, water, sugar, and salt.
3. Bring the mixture just to a simmer, stirring until the sugar and salt dissolve.
4. Carefully pour the hot brine over the onions, making sure they are fully covered.
5. Let cool to room temperature. Seal and refrigerate.
6. They’ll be lightly pickled in about an hour but really shine after sitting overnight.

Notes

These are mighty fine piled on red beans and rice, burgers, hot dogs, tacos, grilled fish, or scattered over a bowl of white beans and smoked meat gravy. The brine is good too — don’t throw it out. A splash in potato salad or slaw wakes things right up.

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Some of the best barbecue doesn't require a smoker, a backyard full of equipment, or an entire Saturday spent tending a fire. These low and slow oven ribs prove that a rack of baby backs, a handful of pantry spices, and a little patience can turn out ribs so tender they barely stay on the bone.

The secret is a coating of mayonnaise and Creole mustard mixed with a smoky spice rub. As the ribs cook gently for hours, the mayonnaise melts away, quietly basting the meat and helping build a flavorful crust without leaving behind any mayo flavor. A final brush of barbecue sauce and a quick trip under the broiler creates that sticky, caramelized finish that makes everyone reach for one more rib.

Whether you're hiding from a Louisiana summer, feeding friends on game day, or just craving barbecue without firing up the pit, this recipe delivers tender, juicy ribs with very little effort. Serve them with potato salad, baked beans, coleslaw, or whatever side dish your family insists belongs next to a good rack of ribs.

Slow & Low Cajun Ribs

These Slow & Low Cajun Ribs are the kind of meal that makes everyone linger around the kitchen waiting for “just one more rib.” Slow roasted until fork tender, these ribs are coated in smoky Cajun spices and baked low and slow for deep flavor without spending all day tending a grill. A simple Southern-style trick helps create juicy, flavorful ribs with sticky caramelized edges that taste like they came straight from a backyard smokehouse. Perfect for summer gatherings, Sunday suppers, and hot Louisiana days when you want big flavor with less fuss.

Ingredients

• 1 rack baby back pork ribs (about 1 kg) or St.Louis style ribs
• 1/2 tsp. cumin
• 2 tsp. paprika
• 1 tbsp. garlic powder
• 2 tsp. chili powder
• 2 tsp. salt
• 1 Tbsp. coarsely ground black pepper
• 1/4 cup packed brown sugar
• 1 tsp. dry yellow mustard
• 3/4 cup Blue Plate Mayonnaise
• 2 Tbsp Creole Mustard
• 1/3 cup of your favorite BBQ sauce

Instructions

1. Preheat the oven to 225°F.
2. In a medium bowl, combine all dry ingredients.
3. Divide the spice mixture in half. Mix one half with the mayonnaise and mustard, reserving the remaining half for seasoning the ribs.
4. Place large sheets of aluminum foil on a rimmed baking sheet.
5. Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs.
6. Place the rack of ribs on a large sheet of aluminum foil (cut the rack in half if needed to fit the pan).
7. Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
8. Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
9. Wrap the ribs tightly in the foil, crimping and sealing the edges well.
10. Bake for 3–4 hours, or until the ribs are very tender.
11. Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
12. Set the oven to broil and broil until the sauce begins to caramelize, about 2–4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
13. Serve hot.

Notes

St. Louis Ribs are my personal favorite for this recipe. I cook the St. Louis ribs 30 minutes longer than the Baby Back.

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Here, tender shrimp spread, cool cucumber Benedictine, and a Cajun-style deviled egg salad form the layers, each one creamy and bright with herbs. It’s the sort of dish that feels a little fancy without actually being fussy — perfect for brunch, Easter lunch, or any gathering where people are inclined to linger at the table a little longer than planned.

The beauty of a sandwich cake, though, is how forgiving it is. The fillings can easily be swapped depending on the season or what you happen to have on hand. Smoked salmon salad, tuna salad, pimento cheese, chicken salad, or even a simple herbed cream cheese spread all work beautifully. A layer of thinly sliced cucumbers or roasted vegetables can slide right in as well. Think of it less as a strict recipe and more as a framework for building a savory layer cake.

Once assembled and lightly frosted with a cream cheese spread, the whole thing chills until the layers settle together. When sliced, it reveals a tidy cross-section that’s as pretty as it is satisfying — a reminder that sometimes the most charming dishes are just familiar ingredients stacked together in a slightly unexpected way.

Southern Sandwich Cake-Louisiana Smörgåstårta

This Lenten-friendly sandwich cake brings the Scandinavian smörgåstårta to the Southern table—layers of soft bread and light seafood fillings stacked and dressed like a savory cake. The best part? The fillings are endlessly flexible, so you can swap in whatever spreads or salads you love.

Ingredients

• 12 slices firm, square-shaped, crusts removed (this is a great use for day-old bread)
• ¾–1 cup shrimp spread
• ¾–1 cup cucumber Benedictine spread
• ¾–1 cup egg salad
• 1½ cups savory frosting
• Garnish (optional)
• sliced cucumbers, cooked shrimp, fresh dill or chives. radish slices, capers, green onions, carrot flowers, edible flowers, etc.

• 12 oz cream cheese, at room temperature
• 1/4 cup Blue Plate Mayonnaise
• 4 tblsp softened butter

• 10 hard-boiled eggs, small diced
• ½ cup Blue Plate mayonnaise
• 1 tablespoon yellow mustard or Dijon mustard
• 1 green onion, thinly sliced
• 1 rib celery, finely diced
• 2 teaspoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• ½ tablespoon Worcestershire sauce
• 1 tablespoon dill pickle juice

• 2 cucumbers, peeled and shredded
• 1/2 white onion shredded
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp white pepper
• 14 oz cream cheese, room temperature
• 4 sprigs of dill, large stems removed, finely chopped
• 1 handfuls of chives, finely chopped
• 1/4 cup Blue Plate mayonnaise
• 2 tbsp sour cream
• 5 dashes hot sauce

• 3 ounces cream cheese, room temp
• 1/4 cup Blue Plate mayonnaise
• 1 tablespoon Creole mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon
• 1 pound cooked, shelled, small shrimp (or cut up large ones)
• 1/4 cup sliced green onions
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon hot sauce
• Freshly ground black pepper, salt & creole seasoning to taste

Instructions

1. Line a 9-by-5-inch metal bread baking pan with plastic wrap, allowing for a 4-inch overhang on all sides.
2. To assemble: Line the bottom of the pan with 3 slices of the bread. Spread evenly with the egg salad. Top with a layer of the 3 slices of bread and gently press down to adhere to the egg salad. Top with the cucumber spread and sliced cucumbers. Gently press down the 3 slices of bread on top of the cucumber layer. Top bread with layer of shrimp spread and top with last layer of bread ,gently press to adhere to the bread. Once again, gently press down on the to evenly compress the layers. Wrap in plastic and refrigerate to allow the layers to set, 2 hours or up to overnight.
3. Remove the cream cheese spread 30 minutes prior to decorating the smorgastarta to bring to room temperature.
4. Unmold the cake and remove the plastic wrap. Place onto a serving platter. Using a sharp knife, trim the sides of the smorgastarta, if needed. Using an offset spatula, spread the cream cheese all over, as if frosting a cake.
5. 6. To decorate: Decorate the sides and top of the cake as desired with the ham cut-outs, herbs, cucumbers, radishes and lemon slices. Add egg wedges, if desired. Finish with a pinch or two of freshly ground black pepper.

1. To make the cream cheese spread: In a large mixing bowl, add the cream cheese. Using a hand mixer, beat until creamy. Add the mayonnaise and butter. Beat until very smooth and spreadable.
2. If not using right away, put in fridge. Remove from fridge and allow to get to room temp before frosting the cake.

1. Combine the mayonnaise, green onion, mustard, celery, dill, Cajun seasoning, smoked paprika, Worcestershire sauce, and pickle juice in a medium bowl. Stir until well blended. Gently fold in the grated eggs until everything is evenly combined. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning if needed. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. For something a little lighter, serve it tucked into lettuce cups or alongside sliced tomatoes and cucumbers. And of course, it’s perfect as one of the savory layers in a sandwich cake, where its creamy texture and deviled egg flavors pair beautifully with seafood and herb spreads.

1. Drain the vegetables: Place the shredded cucumber and onion in a fine colander set over a bowl. Sprinkle lightly with salt, toss to combine, and let sit for several minutes to release their moisture. Reserve the liquid that drains into the bowl.
2. Make the paste: Transfer the cucumber and onion mixture to a blender or food processor and pulse until it forms a smooth paste.
3. Remove excess moisture: Spoon the paste into a clean kitchen towel and wring out as much liquid as possible over the bowl with the reserved vegetable water. Set the drained paste aside.
4. Blend the base: Return the well-drained cucumber and onion paste to the blender or food processor. Add the cream cheese, sour cream, mayonnaise, white pepper, and garlic powder. Blend until smooth and well combined.
5. Finish the spread: Transfer the mixture to a bowl. Stir in the chopped chives and dill until evenly incorporated.
6. Season: Taste and adjust seasoning, adding hot sauce if desired. Chill until ready to use.

1. In a medium bowl, combine the softened cream cheese, mayonnaise, Creole mustard, lemon juice, and garlic powder. Stir until smooth and well blended.
2. Add the chopped shrimp, green onions, parsley, and hot sauce. Gently fold the mixture together until the shrimp is evenly coated.
3. Season with freshly ground black pepper, salt, and Creole seasoning to taste.
4. Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
5. Serve chilled as a spread for crackers, a filling for sandwiches, or as a layer in a savory sandwich cake.

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Duck Schnitzel with Hunters Sauce

As duck season winds down, it’s the perfect time to get creative in the kitchen. This Louisiana twist on a classic German schnitzel is sure to keep hunters and duck lovers more than satisfied.

Ingredients

• 3/4 cup Blue Plate mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning

• 8 slices of bacon, diced
• 2 Tablespoons Butter
• 1/2 cup shallot or onion diced
• 4 cloves of garlic minced
• 16 oz of Mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 Tbsp Tomato Paste
• 1/2 cup Red Wine
• 2 cups Chicken or Beef Broth
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Soy Sauce
• 2 teaspoons Cajun/Creole seasoning
• 2 -4 tbsp Cream ( depends on how creamy you would like it) omit if just want a brown gravy

Instructions

1. Marinate the duck--Combine all marinade ingredients in a large zip-top bag, bowl, or shallow dish. Massage the bag or stir well to combine fully.
2. Pound the duck--Pound each duck breast to about ¼-inch thickness. You can do this between sheets of plastic wrap or parchment, or—my favorite—right inside a zip-top bag (no splatter). Use a meat mallet, rolling pin, or even a heavy skillet.
3. Marinate--Add the duck to the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours.
4. Bread the duck--In a shallow dish, combine breadcrumbs, Parmesan, and seasoning. Remove duck from the marinade and gently swipe off excess (it doesn’t need to be spotless—just mostly mayo-free so it crisps properly).
5. Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10–15 minutes to help the coating adhere.
6. Heat the oil--When ready to cook, pour oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat.
7. Fry--Heat oil to 365°F. (No thermometer? Drop in a breadcrumb—it should immediately sizzle.)
8. Fry duck in batches, careful not to overcrowd the pan. Cook 3–4 minutes per side, until deeply golden and crisp.
9. Transfer to a paper towel–lined plate to drain. Repeat with the remaining duck.

1. Cook the bacon--In a large skillet over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside. Carefully drain off excess bacon fat, leaving about 1–2 tablespoons in the skillet.
2. Sauté the vegetables--Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10–15 minutes.
3. Build the roux--Reduce heat to medium-low. Sprinkle in the flour and stir to evenly coat the mushrooms. Cook for 30–60 seconds to remove the raw flour taste.
4. Add tomato paste and wine--Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mixture will be thick at this stage.
5. Finish the gravy--Add the beef broth a little at a time, stirring until smooth. Stir in Worcestershire sauce, soy sauce, and seasoning. Increase heat to bring the gravy to a gentle boil, then reduce to a simmer. Cook for 10–15 minutes, until thickened. Add back in bacon and combine.
6. Optional cream finish--Stir in the cream, if using. Taste and adjust seasoning as needed.
7. Hold or reheat--Cover and keep warm until ready to serve. Reheat gently if needed—if the gravy thickens too much, thin with a splash of broth or water.

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Smoked Oyster Dip

Designed to win over even the oyster-skeptical, this creamy dip balances smoky oysters with rich, smooth texture—proof that affordable ingredients can still feel refine

Ingredients

• 8 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp Worcestshire
• ½ tbsp fresh lemon juice
• 1 tbsp fresh parsley
• ¼ tsp cayenne
• ½ tsp smoked paprika
• ⅛ tsp Louisiana hot sauce
• 1 3 ½ oz can smoked oysters, chopped, and oil reserved

Instructions

1. In a medium bowl, add cream cheese, mayonnaise, sour cream, Worcestershire, lemon juice, parsley, cayenne, smoked paprika, and hot sauce. Mix well.
2. Add chopped oysters and the reserved oil from the can. Gently combine. Cover and chill the bowl in the refrigerator for at least 30 minutes so the flavors can develop and meld together.
3. Transfer to a small bowl and serve with crackers or sliced French bread.

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Chow-Chow Ham Salad

Salty ham, sweet-tangy chow-chow, and just enough creaminess to bring it all together. Perfect for crackers, sandwiches, or straight from the bowl.

Ingredients

• 3 cups chopped ham
• 1/4 cup chopped celery
• 1/4 cup finely chopped onions
• 1/2 cup Blue Plate Mayonnaise
• 2 tbsp Dijon mustard
• 3 tbsp Cajun Chow Chow( or a relish of your choice)
• 2 boiled eggs chopped
• 2 tsps Creole seasoning
• 3 dashes hot sauce

Instructions

1. Combine all ingredients and let flavors combine for 30 minutes.

Notes

•  Serve ham salad in a sandwich, over greens, or as a dip.
• If you prefer a smoother texture, place the mixture in a food processor and pulse until it reaches your desired texture.

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Bon Jambon -Baked Ham with Glaze & Pan Sauce

I’m not a fan of cloyingly sweet ham glazes—this one leans more savory with just enough sweetness to balance it out. It’s flavorful without being overpowering and pairs perfectly with the salty richness of the ham. Leftovers also make an excellent ham salad; you can find that recipe on the blog as well.

Ingredients

• 8-10 lb Bone-in smoked ham( I prefer spiraled)
• 1/4 cup Pineapple juice
• 2 tbsp Creole Mustard

• 1 cup Brown Sugar
• 1/4 cup Blue Plate Mayonnaise
• 1/4 cup Creole( or stone ground ) Mustard
• 1/2 cup Pineapple Juice
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Black Pepper
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Chili Powder
• 1 tsp Smoked Paprika
• 1/8 tsp Cayenne Pepper
• 2 tbsp Red Wine Vinegar

Instructions

1. Take ham out of the fridge 1 hour prior.
2. Preheat oven to 325°F.
3. Combine Creole mustard and pineapple juice. Brush over ham.
4. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
5. Meanwhile, while the ham is cooking, prepare the glaze.
6. Combine all ingredients for glaze in a small bowl and combine. Let rest for 20 minutes and stir again to make sure everything is combined.
7. Remove ham from the oven and turn the oven up to 425°F.
8. Brush with glaze( I like to put it in between the slices and on the outside) return to the oven. Cook for about 10 minutes or until the glaze is caramelized.
9. Let ham cool for 15-20 minutes. While ham cools, make the sauce.
10. Carefully pour the pan and glaze drippings that have gathered on the bottom of the roaster pan into a small saucepan. Bring to a simmer and simmer gently for about 15 minutes or until the sauce thickens slightly.
11. Serve ham slices of ham with a drizzle of sauce.

Notes

Optional Slow Cooker–Only Method (No Oven)

If you want to skip the oven:

• Brush glaze over the ham during the last 30 minutes of slow cooking.
• Leave the lid slightly ajar to help the glaze tighten (it won’t fully caramelize but will still taste great).

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Bénédicte à la Dinde

It’s the day after Thanksgiving, and you’ve still got family to feed—and a fridge full of leftovers. Instead of serving a repeat of yesterday’s meal, this Bénédicte à la Dinde turns those leftovers into something completely new. In under 30 minutes, you can have a restaurant-quality brunch made entirely from what’s already on hand.

For anyone wondering about the name: dinde is the French word for turkey, so a Cajun family would naturally call this a Bénédicte à la Dinde instead of a Turkey Benedict.

Ingredients

• 2 cups cornbread dressing ( see blog for recipe )
• 1 egg( lightly scrambled)
• 3 tbl unsalted butter
• 8 thick slices of Turkey breast
• 1/2 cup cranberry sauce with berries
• 4 eggs
• 1/2-1 cup mock Hollandaise Sauce

• 1/2 cup Blue Plate Mayonnaise
• 1/2 cup sour cream
• 1/2 cup melted unsalted butter
• 2 tsps lemon juice
• 4 dashes of hot sauce
• 1 tsp salt
• 2 tsp fresh cracked pepper

Instructions

1. Combine all the Hollandaise ingredients in a small bowl and set aside while you prepare the remaining components.
2. Combine the dressing and egg in a separate bowl. Form the mixture into four patties and arrange them on a plate
3. Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties—working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.
4. Crack the eggs into a small bowl or ramekin. Set aside.
5. Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add a tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own.
6. Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (And if you don’t trust your poaching skills, don’t worry—no one will be upset if you fry the eggs instead.)
7. Assemble the Benedict: Start with a dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup-1/4 cup of Hollandaise.
8. Garnish with a sprinkle of paprika and chopped green onions, then serve immediately.

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Jolie Meaux

" After the boil" Cottage Pie

It never fails we put too many extras in our crawfish boils. Tired of throwing them away or making soup? I came up with this recipe to change it up a bit and prevent waste, You can mix and match the filllings and if there are not enough potatoes just boil a few for the topping.

Ingredients

• 1 lb smoked sausage, diced small
• 1 boil onion. diced small
• 1/2 cup boil mushrooms, thinly sliced
• 1 can Rotel
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 tablespoon Cajun seasoning(adjust or omit if you are using leftovers from a spicy boil)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/2 cup boil corn kernels
• 4-5 boiled potatoes
• 1 cup milk
• 1/2 cup butter, softened
• 1/4 lb shredded cheddar cheese
• 1/4 cup green onions, thinly sliced

Instructions

1. Melt 3 tbsps of butter in large skillet or cast iron
2. Whisk in flour and cook for about 5 minutes
3. Slowly whisk in beef broth
4. Add seasoning if needed
5. Whisk in tomato paste
6. Add onions, sausage, mushrooms and Rotel.
7. Cook for about 10 minutes to allow the mixture to thicken, turn off and let cool for about 15 minutes.

1. Using warm potatoes, place through a potato ricer or mash in a large bowl.
2. Add butter and milk to warm potatoes ( if not using leftover boil potatoes add salt and pepper)

1. Preheat oven to 350 degrees
2. Layer bottom of 12 inch casserole with meat mixture( the size of the pan will depend on your amount of leftovers
3. Top with corn kernels
4. Gently spread potato mixture over meat and corn mixture
5. Top with shredded cheese and sprinkle with green onions
6. Bake for 20-25 minutes until top is bubbly and slightly browned.
7. Let cool for 10 minutes and slice and serve.

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Oatmeal Pecan Cookies

Ingredients

• 1 cup unsalted butter, softened
• 2 cups brown sugar, packed
• 1 tsp vanilla extract
• 1 tsp Steens cane syrup or molasses
• 2 medium eggs
• 1 1/2 cups all purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3 cups old fashioned oats
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 F
2. In a medium bowl place butter and brown sugar, beat with a mixer until smooth.
3. Add vanilla and syrup. Beat until combined.
4. Add eggs one at a time. Beat after each egg until incorporated. Scrape the bowl between additions.
5. In a separate bowl combine flour, salt and baking soda by hand.
6. Add flour mixture to butter mixture in three batches. Beat and scrape between each addition. Beat until combined and smooth.
7. Add oats and pecans. Mix gently by hand until thoroughly combined.
8. On a greased or parchment lined cookie sheet drop heaped tablespoons of batter. Place batter a couple inches apart.
9. Bake for 12-15 minutes until bottom has a nice browned ring.
10. Let cool for a couple minutes. With a spatula remove and place on plate or in a airtight container.

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Creamy Broccolli Cheddar Potato Soup

Yield: 6-8Author: Jolie MeauxThis creamy comforting soup not only provides you with a serving of veggies it also eliminates waste by using broccoli stems. To make it a full meal, serve it with open-faced ham and cheese.Cook modePrevent screen from turning offCook modePrevent screen from turning off

Ingredients

• 1/4 cup unsalted butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock
• 1 1/2 cups peeled and diced russet potatoes
• 3 cups chopped broccoli florets
• 2 cups broccoli stems peeled and diced
• 3/4 cup heavy cream
• Hot sauce- to taste
• 1 tbsp Dijon mustard
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups

Instructions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
2. Stir in garlic until fragrant, about 1 minute.
3. Add salt and pepper, stir and cook for 1 minute
4. Stir in chicken stock, scraping any browned bits from the bottom of the pot.
5. Stir in potatoes and broccoli stems. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Add half of broccoli florets and simmer for another 10 minutes until tender
7. Turn off the heat and let the soup cool. Use a stick blender and puree the mixture until smooth. If you don't have a stick blender, puree the soup in a regular blender in batches until smooth. * Please make sure the soup is cooled off some. Believe me, hot soup in the face is no fun. Ask me how I know.
8. Stir in the other half of the broccoli florets and bring to a simmer. Cover and cook until tender, about 8-10 minutes. Add Heavy cream, mustard, and hot sauce. and combine. Remove from heat.
9. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with more salt and pepper, to taste.
10. Serve immediately.

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Tag @porchwineandgravy on instagram and hashtag it ##oatmealpecancookies.

Creamy Broccolli Cheddar Potato Soup

Ingredients

• 1/4 cup unsalted butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock
• 1 1/2 cups peeled and diced russet potatoes
• 3 cups chopped broccoli florets
• 2 cups broccoli stems peeled and diced
• 3/4 cup heavy cream
• Hot sauce- to taste
• 1 tbsp Dijon mustard
• 8 ounces shredded extra-sharp cheddar cheese, about 2 cups

Instructions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
2. Stir in garlic until fragrant, about 1 minute.
3. Add salt and pepper, stir and cook for 1 minute
4. Stir in chicken stock, scraping any browned bits from the bottom of the pot.
5. Stir in potatoes and broccoli stems. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Add half of broccoli florets and simmer for another 10 minutes until tender
7. Turn off the heat and let the soup cool. Use a stick blender and puree the mixture until smooth. If you don't have a stick blender, puree the soup in a regular blender in batches until smooth. * Please make sure the soup is cooled off some. Believe me, hot soup in the face is no fun. Ask me how I know.
8. Stir in the other half of the broccoli florets and bring to a simmer. Cover and cook until tender, about 8-10 minutes. Add Heavy cream, mustard, and hot sauce. and combine. Remove from heat.
9. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with more salt and pepper, to taste.
10. Serve immediately.

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“One day you realize you can’t do everything and that’s not okay, but it will have to do”

Potato Salad Croquettes

Ingredients

• 2 lb russet potatoes, boiled and cubed
• 4 boiled eggs, finely chopped
• 1/2 cup yellow onions, small dice
• 1/4 cup celery, small dice
• 1/4 cup green bell pepper, small dice
• 2 Tbsps green onions, thinly sliced
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp yellow mustard
• 1 tsp hot sauce
• 1 tbsp Creole/Cajun seasoning
• 2 cups flour
• 2 eggs slightly beaten
• 2 cups Panko breadcrumbs
• 2 tsps-to taste Creole/Cajun seasoning
• Vegetable oil for frying

Instructions

1. In a large bowl, place the cooked potatoes and mash using a fork until slightly smooth. Add the sliced eggs, onions, bell peppers, celery, and green onions. Add the mayonnaise, mustards, hot sauce, and seasonings. Combine everything.
2. Form about 1 1/2 to 2 heaping tablespoons of potato mixture into a ball. Repeat with the rest of the potato mixture (the recipe should yield about 10-12 croquettes). Place croquette balls on a plate and let chill in the refrigerator for about 30 minutes.
3. Once the croquettes are cooled and firm, coat each ball with all-purpose flour, egg, and Panko breadcrumbs. Repeat these steps with each croquette ball.
4. Heat about 1/2 inch of oil in a pan on high heat. Once the oil is hot enough, moderate the temperature and fry the croquettes on all sides for about 2-3 minutes until golden brown. Remove from heat and drain off excess oil.

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Homemade Lime Curd

Ingredients

• 1/2 Cup of Butter.
• 3/4 Cup of Lime Juice.
• 1 Cup Granulated Sugar.
• 2 Large Eggs.
• 3 Large Egg Yolks.
• 1 Tablespoon Lime Zest

Instructions

1. Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.
2. Juice enough limes until you have 3/4 cup of juice.
3. In a medium-size glass or ceramic bowl, whisk the eggs and egg yolks until smooth. Set aside.
4. Add the butter, sugar and lime juice to a medium-size, non-reactive pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.
5. Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.
6. Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10 - 15 minutes. If you have a candy thermometer, you want the mixture to reach between 160 F and 170 F. Do not let the curd boil.
7. Remove the lime curd from the heat and stir in the lime zest.
8. Pour the curd into heat-safe jars or containers and refrigerate until fully cooled and set. 6 - 8 hours or overnight. Then serve as desired.

1. It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavor. If you prefer your curd a bit sweeter, you can increase the sugar by 1/4 cup. Prepared curd should last up to two weeks when stored in an airtight container in the refrigerator. If you want your lime curd to have brighter green color, you can add a tiny drop of green food coloring while heating, but before the curd has thickened.

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This combination perfectly captures the iconic purple, green, and gold of the Carnival season.

Ube Cheesecake topped with Lime Curd w/ Coconut crust

Ingredients

• 2 Cups Vanilla Cookie Crumbs, 2 boxes Vanilla Wafers.
• 1/2 Cup Unsweetened Coconut Flakes.
• 1/4 Cup Granulated Sugar.
• 1/4 Teaspoon Kosher Salt.
• 1/2 Cup Unsalted Butter.

• 32 oz Full-Fat Cream Cheese, room temperature (4 blocks).
• 1 Cup Granulated Sugar.
• 1/4 Cup Cornstarch.
• 1/3 cup Ube Halaya.
• 4 Large Eggs. Room temperature, whisked.
• 1 Tablespoon Vanilla.
• 1 Cup Full-Fat Sour Cream. Room temperature.
• 1 - 2 Teaspoons Ube Extract.

• 4 Cups Whipping Cream
• 1 Cup Icing Sugar (Confectioners Sugar)
• 4 Tsp Gelatin
• 5 Tbsp Cold Water
• 2 Tsp Vanilla Extract

Instructions

1. Preheat the oven to 350 F / 177 C
2. Prepare a 9-inch springform pan by adding a piece of parchment paper to the bottom of the pan clipping it in (cut excess off around the edges). Then, spray the sides with nonstick cooking spray and add 2 - 3 strips of parchment paper along the sides to cover it completely. I like to have mine come just above the lip of the pan.

1. Pulse the vanilla cookies, sugar, coconut and salt until fine and sandy. Then, add in the melted butter and pulse until all crumbs are completely moistened. 2 cups vanilla cookie crumbs,1/2 cup unsweetened coconut flakes, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt, 1/2 cup unsalted butter.
2. Add the crumbs to the springform pan(I line the bottom with parchment paper) and use a 1/3 cup measuring cup to press the crumbs into the bottom and sides. Start by pushing the crumbs to the sides and pressing it about 3/4 way up the pan. Then, press down in the center until it's completely compacted.
3. Bake for 10 minutes, then transfer to a wire rack to cool while you make the cheesecake layer.
4. Lower the oven temperature to 300 F / 149 C and add an empty casserole dish to the bottom rack of the oven. Set a pot of water to boil and pour into the casserole dish once boiling.

1. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low until it's broken down and creamy. Scrape down the sides. 32 oz full-fat cream cheese.
2. Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Add the ube halaya and mix again until evenly distributed. Scrape down the sides again. 1 cup granulated sugar, 1/4 cup cornstarch, 1/3 cup ube halaya.
3. Crack the eggs into a separate bowl and whisk to break down. Add the vanilla into the eggs. With the mixer running on low speed, drizzle in the eggs and mix until fully incorporated. 4 large eggs,1 tablespoon vanilla.
4. Scrape down the sides one more time, then add the sour cream and mix on low until incorporated. Add 1-2 teaspoons of ube extract and mix again to deepen the color (and flavor). Use a rubber spatula to mix one more time by hand to remove any air bubbles. Tap it on the counter a few times then let it sit for about 5 minutes. 1 cup full-fat sour cream,1-2 teaspoons ube extract.
5. Pour the cheesecake batter into the crust and use your spatula to smooth it out to meet the edges. Bake in the center rack for 1 hour 45 minutes.
6. Turn off the oven and crack it open slightly for 1 hour. Transfer the cheesecake to a wire rack and cool at room temperature for 30 minutes. Finally, transfer to the fridge (uncovered) and chill for at least 8 hours.
7. Top with Lime curd(recipe below) and border with stabilized whip cream or serve just the way it is.

1. Sprinkle the gelatin over the water and allow to bloom for 5 - 10 minutes.
2. Melt the gelatin in microwave for 5 seconds. Do a further 3 - 5 seconds if it has not completely dissolved. You want to ensure there is no un-melted gelatin.
3. Allow the melted gelatin to cool slightly.
4. Once gelatin has cooled slightly add about 2 tbsp of cream and mix. If your gelatin gets too cold, heat again in the microwave for 5 seconds.
5. Use a cold mix bowl to whip your cream to soft peaks either using a hand mixer or stand mixer.
6. Sieve in your icing sugar, use a hand whisk to gently combine.
7. Then add the vanilla extract, use the hand whisk to gently combine.
8. Use the mixer on low and drizzle in the gelatin. Mix until the whipped cream forms into stiff peaks.
9. Be careful not to over whip your cream.

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Homemade Lime Curd

Ingredients

• 1/2 Cup of Butter.
• 3/4 Cup of Lime Juice.
• 1 Cup Granulated Sugar.
• 2 Large Eggs.
• 3 Large Egg Yolks.
• 1 Tablespoon Lime Zest

Instructions

1. Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.
2. Juice enough limes until you have 3/4 cup of juice.
3. In a medium-size glass or ceramic bowl, whisk the eggs and egg yolks until smooth. Set aside.
4. Add the butter, sugar and lime juice to a medium-size, non-reactive pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.
5. Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.
6. Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10 - 15 minutes. If you have a candy thermometer, you want the mixture to reach between 160 F and 170 F. Do not let the curd boil.
7. Remove the lime curd from the heat and stir in the lime zest.
8. Pour the curd into heat-safe jars or containers and refrigerate until fully cooled and set. 6 - 8 hours or overnight. Then serve as desired.

1. It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavor. If you prefer your curd a bit sweeter, you can increase the sugar by 1/4 cup. Prepared curd should last up to two weeks when stored in an airtight container in the refrigerator. If you want your lime curd to have brighter green color, you can add a tiny drop of green food coloring while heating, but before the curd has thickened.

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Fresh Summer Corn Salad

Ingredients

• 4 - 5 Ears of Corn.
• 1 Cup Thinly Sliced Red Onions.
• 1 Cucumber Sliced.
• 12 Thinly Sliced Radishes.
• 3 Roma Tomatoes, Seeded and Cubed.
• 1/2 Cup of Sliced Green Onions.
• 1/2 tsp Freshly Ground Pepper.
• 1/2 Tbsp Creole Seasoning.
• 5 Tbsp Steen's Vinegar.
• 5 Tbsp Good Olive Oil.

Instructions

1. In a large pot of boiling water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. In a large bowl combine the corn kernels, tomatoes, cucumber, red onions, radishes, vinegar, olive oil, pepper and creole seasoning. Just before serving, add green onions.

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