Chef John Folse's nephew, Jay, is not only a great hunter, but also he has come to be quite a cook following in the footsteps of his grandfather, Royley, and his dad, Jerry. This is one of his favorite camp-style recipes.
When General Jackson arrived in the city to fight the Battle of New Orleans, his biggest problem wasn't the British. It was his stomach. It seems the rich food of Louisiana soon had the General in an uproar and he needed something with a little more delicate flavor. Crabmeat turned out to be the perfect remedy.
When looking for a unique meatloaf recipe, the alligator paired with the pork makes for a perfect marriage. If you manage to save some for leftovers, be sure to try the meatloaf sliced on a cold sandwich. You won't be disappointed!
Chef John Folse believes these authentic sugarcane skewers will be the highlight of your next party! The natural cane sugar stalks add an excellent flavor to shrimp, meat or vegetable skewers. The stalks paired with a cilantro-habanero marinade is an unbeatable combination!
Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since.
If you're looking for a more exciting chicken salad, this is the recipe for you! Adding pecans and smoky bacon takes this chicken salad over the top. This recipe also works great with a rotisserie chicken from your local grocery store!
The abundance of shellfish in Louisiana's bayous provides the opportunity to combine many different varieties in one dish. Here, more than in any other part of the country, you will see the marriage of meats and vegetables to seafood in a wealth of dishes. In this recipe, it is acceptable to substitute any local seafood available. You may also use only two of the three shellfish in adjusted quantities if you prefer.
Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, especially gumbo. Smothered okra and tomatoes can be eaten alone or made into a side dish by adding lump crabmeat or shrimp. Many Louisianians make large batches of this dish to freeze for later use in gumbo.
This is a great recipe given to Chef John Folse by a good friend. What makes this recipe so interesting is the simple procedure used in cooking the dish and just how versatile it is using numerous varieties of fish and shellfish. Try it. You'll be stunned by the great flavor.
Mamere Zeringue was my grandmother on Chef John Folse's mother's side of the family. She was not only a fabulous cook, but would have been considered a top pastry chef in her day. Although most country-style lemon pies are made with a similar recipe, this one has a bit less lemon juice so it's not quite as citrusy as a tart lemon pie. If a tart flavor is desired, add 2 tablespoons of fresh lemon juice to the recipe.
This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence. Chef John Folse recreates this dish in honor of Julia Child's 105th birthday!
Did you know many cultures believe that if a man and a woman eat from the same beet, they will fall in love? Should you wish to try, no better recipe than this one! Delicious and refreshing, it promises a beautiful love story that never ends!
As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier. During the spring, river shrimp were often added to create a magnificent shrimp and potato stew.
In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interesting appetizer before the guests are seated at the dinner table.
July 28 is National Hamburger Day! In America alone, 50 million hamburgers are eaten every year; and the stuffed burger has become the new favorite among bar food. This mouthwatering version with pepper jack cheese is the perfect way to celebrate this delicious day.