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Acadiana Table - George Graham's Stories of Cajun Creole CookingGeorge Graham's Stories of Cajun Creole Cooking
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George Graham's Stories of Cajun Creole Cooking
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United States
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Acadiana Table - George Graham's Stories of Cajun Creole Cooking | louisianacooking.com Reviews
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George Graham's Stories of Cajun Creole Cooking
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Cajun Pork Jambalaya
http://www.louisianacooking.com/2015/07/06/cajun-pork-jambalaya
George Graham's Stories of Cajun Creole Cooking. July 6, 2015. A black pot of rural Cajun pork jambalaya. (All photos credit: George Graham). I’ve discovered that one key to great jambalaya is to sauté and brown all of the ingredients meats and vegetables in a cast-iron pot. This is what gives the Cajun jambalaya its bronze color and rich flavor. In addition, I like to deglaze the pot with beer before adding the stock and long grain rice. 2 hours 15 mins. Recipe by: George Graham - AcadianaTable.com.
Tarragon, But Not Forgotten
http://www.louisianacooking.com/2015/07/20/tarragon-but-not-forgotten
George Graham's Stories of Cajun Creole Cooking. Tarragon, But Not Forgotten. July 20, 2015. Velvety tarragon cream blankets an unforgettable chicken dish. (All photos credit: George Graham). French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish chicken especially — into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite ingredient. Chicken Braised in Tarragon Cream.
Kale Caesar with Grilled Shrimp Skewers
http://www.louisianacooking.com/2015/08/03/kale-caesar-with-grilled-shrimp-skewers
George Graham's Stories of Cajun Creole Cooking. Kale Caesar with Grilled Shrimp Skewers. August 3, 2015. Fresh kale puts a new spin on the classic Caesar salad and the grilled shrimp skewer sends it over the top. (All photos credit: George Graham). Kale Caesar with Grilled Shrimp Skewers. The kale version of a Caesar salad will impress your guests with a fresh take on a classic. Recipe by: George Graham - AcadianaTable.com. 1 large red onion, peeled and sliced into chunks. 8 chunks of fresh pineapple.
Off The Eatin’ Path — The Yellow Bowl Restaurant
http://www.louisianacooking.com/2015/06/01/fried-softshell-crab-topped-with-crawfish-etouffee-at-the-yellow-bowl
George Graham's Stories of Cajun Creole Cooking. Off The Eatin’ Path — The Yellow Bowl Restaurant. June 1, 2015. A Yellow Bowl specialty: Crawfish Margarite a perfectly fried softshell crab topped with spicy crawfish étouffée. (All photos credit: George Graham). I like to say these places are off-the-eatin’-path , and for good reason. Most of them never show up in the tourist guides or hardly ever make the pages of the food magazines. For instance, take the Yellow Bowl Restaurant near Jeanerette, Louisia...
From Ho Hum to Hallelujah
http://www.louisianacooking.com/2015/05/04/from-ho-hum-to-hot-damn
George Graham's Stories of Cajun Creole Cooking. From Ho Hum to Hallelujah. May 4, 2015. Anything but boring – Pepper Jelly-Glazed and Jack-Stuffed Chicken with Mushroom Madeira and Creole Horseradish Mashed Potatoes. (All photos credit: George Graham). With a cast of dozens and a two-day kitchen immersion into a stovetop stint of staggering size and scope. Nope. Just the little touches — the easy adjustments — to take a dish from ho hum to h allelujah. C’mon folks, we all need to step back and think abo...
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Meats & Game. Vegetables & Side Dishes. Submit a Reader Recipe. Meats & Game. Vegetables & Side Dishes. Spicy Fried Crawfish Tacos. Root Vegetable and Blue Cheese Galette. Letting the Good Times Roll. Springtime in Louisiana is more than spicy crawfish boils. Festivals large and small celebrate the Bayou State’s diverse history, culture and cuisine. Asparagus and Tomato Quiche. Spicy Fried Crawfish Tacos. Brie and Bacon Oysters. New Orleans Barbecue Oysters. Lemon Roasted Shrimp Rémoulade.
Acadiana Table - George Graham's Stories of Cajun Creole Cooking
George Graham's Stories of Cajun Creole Cooking. Heirloom Tomato Sandwich on Sourdough with Garlic Aioli. April 2, 2018. With the crisp snap of the first bite of grilled sourdough, I can taste the dual combination of smooth goat cheese, and creamy garlic aioli as the intense juice of the heirloom tomato flows over my tongue. My taste receptors are in overdrive as the flavors meld together into my Heirloom Tomato Sandwich on Sourdough with Garlic…. Read More ». Two-Step Boiled Louisiana Crawfish. Taming t...
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