This recipe was featured in The Stockade Cookbook several years ago. It’s from Maude Pesson of New Iberia, one of Louisiana’s great cooks. This is good for breakfast, too. Ingredients: 1 1/3 c. oil 2 c. sugar 3 eggs 3 … Continue reading
As everyone knows, the Louisiana version of ANY recipe gets even more flavorful with unique ingredients and almost assuredly has more calories and yummy taste. The Low-country version of Shrimp and Grits doesn’t have the andouille sausage, tasso (which may be … Continue reading
This recipe comes via my dear friend Chef Kenny Canezaro. He taught me many things besides hash browns.
I serve Garlic Cheese Grits at the B&B without baking. However, you may prefer to bake them as suggested below. Ingredients: 4 c. cooked grits 1 roll Kraft garlic processed cheese 1 Tbsp. Worcestershire sauce Salt and Pepper 2-3 tbsp. butter … Continue reading
Strawberries are in season right now in Louisiana. We thought you might enjoy this recipe from Food.com. This would make an impressive and delicious breakfast for guests. INGREDIENTS: Strawberry Cream: 2 cups sliced strawberries 1⁄4 cup sugar 1 (8 ounce) … Continue reading
You can make frittata with just about anything thrown in! Ingredients: 8 eggs ½ c. milk 4 green onions, chopped ¼ c. red & green bell pepper, chopped and mixed 8 asparagus stems, steamed ¾ c. pepper jack cheese, … Continue reading
Ingredients: 1 lb. ground pork sausage 6 oz. yams, cut into ¼” cubes ¼ tsp. black pepper 1 tsp. rubbed sage A dash of ginger A dash of nutmeg ½ tsp. salt ½ tsp. dried thyme ½ tsp. cayenne pepper … Continue reading