Latest posts
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Jiffy Corn Crab Soup
While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn’t vary too much from place to place but this home version was a winner to my taste buds. This is a…
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Chaimen- an Armenian Spice Rub! (Use for Basterma)
Well, without Chaimen, there would be no Basterma! I LOVE Basterma…It is so delicious. A real delicacy. Sliced very, very thin and eaten with The wonderful Armenian bread-Lavash. Can you tell I like Armenian food?? I can’t help it-It’s in my blood. Thanks to my Aunt Sophie!
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Cajun Style Oven Hash Browns
Nice spicy potatoes crunchy crisp. Use as much spice or as little as you want. great served with breakfast, lunch or dinner
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Cajun Style Boudin Sausage
Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don’t have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until…
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Crab Cakes from Joe’s Crab Shack
Make and share this Crab Cakes from Joe’s Crab Shack recipe from Food.com.
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Calas (Fried Rice Balls)
In days gone bye, horse-drawn carts in the streets of New Orleans sold these wonderful, aromatic rice cakes. They have never been widely available in restaurants. They make a great breakfast or snack. These sweets were very popular.