Emma Philippus won over the judges at the Southern Girls Cook-off Dec. 3 at Delgado Community College Culinary Arts kitchen, with her flavorful, pan-fried Brussels sprouts with tasso, bacon, ...
This appetizer was one of the first things I learned to make 25 years ago when I first got to Commander's Palace restaurant. It's sweet, sour, salty, peppery and a touch bitter all at the same time.
LITTLE ROCK, Ark. (KTHV) - Chef Felicia Willett, owner of Felicia Suzanne's in downtown Memphis, stopped by THV11 This Morning to cook something delicious for us. In two large sauté pans, divide the ...
Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to ...
Tom Wolfe, executive chef of the Rib Room at the Omni Royal Orleans. (Rib Room photo) The Rib Room in the Omni Royal Orleans has updated, lighter summer meals this year, under chef Tom Wolfe, who ...
Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light ...
In a large pot, cover mirlitons with cold water. Season with salt and bring to a boil. Cook 1 hour or until when you pierce one with a paring knife you feel a little resistance. Drain. Let cool in ...
1. Place collard greens in a slow cooker. Top with shallot and garlic. 2. Season with white balsamic vinegar, sea salt and black pepper. 3. Pour chicken broth over the greens and vegetables. Top with ...
Chef Nunzio Scrodo from Driftwood Kitchen & Bar shares his recipe for Meatloaf with Tasso Ham Gravy, a dish described as "comforting and simple." Melt butter in a pot, add the tasso ham. Cook for 5 ...
Instructions: Preheat oven to 400 degrees. Place ¼ cup tasso on a parchment-lined cookie sheet. Crisp tasso in oven, about 10 minutes. Remove and set aside. Reduce oven to 350 degrees. Add butter to ...
Marcus Christiana Beniger is the chef-owner of Little Jewel of New Orleans, a market and deli where he is smoking his own Tasso ham, andouille and boudin sausages. We've got a recipe for his red beans ...
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