Stuffed Turkey Breast With Dirty Rice

Stuffed turkey breast with dirty Stuffed turkey breast with dirty rice, need I say more?!

Moist turkey breast wrapped in dirty rice and then finished with a spicy sweet glaze--so good!  Dirty rice pairs so well with sweetness, so this glaze is everything! All the flavors pop in your mouth.

Stuffed turkey breast with dirty

Right now I'm thinking about planning a dinner before Christmas and I'm thinking that this recipe is a top contender.

This is a recipe that will impress and be great at a dinner party! Work has gotten the best of me, but my mind is racing with recipes and ideas that I want to make next and share with y'all.

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Don't forget to grab the dirty rice recipe here!

Stuffed Turkey Breast With Dirty Rice

  • 1 boneless turkey breast, pounded to a even 1/2 inch thickness
  • 1 teaspoons creole seasoning
  • 1/2 granulated garlic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 cup dirty rice (recipe link in post)
  • 1/2 cup cane syrup
  • 1/2 cup cane vinegar
  • a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 375 degrees. Lay turkey breast out on a flat surface. Season with creole seasoning, kosher salt, granulated garlic, thyme and butter. Take dirty right and place on one side of the breast. Roll tightly and secure with twine. Sprinkle salt and a knob of butter on top. Roast for 15 to 20 minutes. Until breast is cooked through but still moist. 

  2. In a skillet, heat up cane syrup, cane vinegar and red pepper flakes. Bring to a boil and then remove from heat. When turkey is cooked, serve with glaze on the side. 

Spiced Pear Old Fashioned

spiced pear old I love a good cocktail and love creating, trying out different liqueurs and liquors. I was inspired by all the pears in the grocery store to make a spiced pear old fashioned. A few years ago I was on a kick of learning all the classics. There is nothing like a delicious cocktail after a long day.

This spiced pear old fashioned is delicious. I made a pear syrup with a bunch of different aromatics and then strained it. An old fashioned is typically made from bourbon or rye whiskey, bitters and simple syrup.

spiced pear old

Shopping at my local liquor store, I was showed this amazing rye whiskey by Redemption Rye and I feel in love with it! To pair with the lovely spices of cinnamon, clove and cardamon, I brought some cardamon bitters from a great company called Scrappy Bitters.

Spiced Pear Old Fashioned

  • 1 tablespoon allspice berries
  • 1 cardamon pod
  • 1 cinnamon stick
  • 5 whole cloves
  • 2 pears rough chopped
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 ounces rye whiskey
  • 1/4 ounce spiced pear syrup
  • a dash of bitters (I used Scrappy's cardamon bitters)
  1. Toast spices in a pan and then add the pears, water and sugar. Bring to a boil, remove from heat, cover and let steep. Strain liquid.
  2. Combine the whiskey and cardamon bitters into a mixing glass and fill with ice. Stir for 10-15 seconds to chill. Strain into glass and enjoy!


Autumn Pear Salad With Pomegranate & Candied Walnuts

autumn pear salad with I have been going crazy for pears lately. So, I decided to make a delicious roasted pear salad with pomegranate seeds and candied walnuts. I made a yummy dressing out of cane syrup and cane vinegar. But feel free to sub the cane syrup with maple syrup and the vinegar with white wine or apple cider!

autumn pear salad with


autumn pear salad with

I love making candied walnuts. Back in the restaurant I remember making big batches to get ready for service. This recipe requires you to boil them first, then toss in powdered sugar and fry! Tasty little candied bites!


Autumn Pear Salad With Pomegranate & Candied Walnuts

  • 2 pears cut in half
  • 1 teaspoon olive oil
  • a pinch of kosher salt
  • fresh cracked black pepper
  • 1 cup walnuts
  • 1 cup powdered sugar
  • oil to fry in
  • 1 cup pomegranate seeds
  • 1/4 cup cane syrup or maple syrup
  • 2 tablespoons cane vinegar or apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • one package of your favorite salad blend
  1. Preheat oven to 400 degrees and preheat oil to 350 degrees. Drizzle olive oil over pears and lightly season with salt and pepper. Roast for 10 minutes until tender. While pears are roasting, bring a pot of water to a boil. Add walnuts and boil for 5-6 minutes. Drain and toss with powdered sugar while still hot (making sure to coat them really well) . Fry in oil until golden brown, drain and reserve. 

  2. In a bowl whisk together the cane syrup vinegar and olive oil. Toss salad greens with a little bit of the vinaigrette and season with salt and pepper. Add remaining ingredients and a little more vinaigrette and enjoy!


Dirty Rice

new orleans dirty rice Dirty rice. I love dirty rice and honestly, it isn't dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.

Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I'm cooking it in a flavorful broth or chick stock.

Something that I've been adding into my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.

new orleans dirty rice

Serve this alongside some delicious pork or poultry. I love dirty rice along side some candied yams--it is just something about the sweetness pair with the pork and liver.

I have a recipe coming soon, where I've stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.


Dirty Rice

  • 1 cup rice
  • 1 1/2 cup chicken stock or broth
  • 1 bay leaf
  • 1 cup chicken gizzards
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 lb chicken livers, pureed
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons granulated garlic
  • 1 1/2 teaspoon creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • 4 tablespoons roux
  • 3 tablespoons butter
  • 1 tablepoon worcestershire sauce
  • a dash of hot sauce
  • 2 bunches of green onions, sliced
  1. In a pot, combine the rice, chicken broth and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.  

  2. In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion and garlic and saute for 5-8 minutes. 

  3. Add your ground meat mixture, gizzards, rice, spices and salt and stir until well combined. Add roux, butter, Worcestershire, hot sauce and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!


[contact-form][contact-field label="Name" type="name" required="true" /][contact-field label="Email" type="email" required="true" /][contact-field label="Website" type="url" /][contact-field label="Message" type="textarea" /][/contact-form]

Sweet Potato Olive Oil Cake

sweet potato olive oil Tis the season of baking and then some more baking. Here, I have an extremely moist sweet potato olive oil cake. Which is so good! The first recipe was a fail. I love the taste and texture of a Japanese sweet potato, which to me is more dense and pudding-like that your regular sweet potato. Also, for me the regular contain more water, the Japanese sweet potato is also sweet to me. If you have never tried one, I highly recommend finding one at Whole Foods Market or your local grocery store.

Sweet Potato Olive

I love cooking with olive oil...

But how many of y'all decided to make an olive oil cake!?

I had the privilege of having some Colavita Olive Oil sent to me--thank you! It has always been a staple in my pantry. From cooking, to marinades or even for finishing drizzles over a nice salad--its just a great everyday olive oil

Sweet Potato Olive

This cake pairs together warm spices, orange and orange zest, rum and vanilla. Ok, how can this be bad? I would even recommend adding chopped toasted walnuts, because I'm sure it would be a great idea.

This cake is finished with just a dollop of whipped cream.

I can't wait to try it with some yummy vanilla ice cream and plan on making it for my family when I see them!


Sweet Potato Olive


Sweet Potato Olive Oil Cake

  • 2 cups pastry flour
  • 1 3/4 cups brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon allspice, ground
  • 1 1/2 teaspoon salt
  • 1 cup sweet potato puree
  • 1 1/3 cup olive oil
  • 3 large eggs
  • juice from one orange
  • 2 teaspoons vanilla extract
  • 1/4 cup rum or brandy
  • 1 teaspoon orange zest
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • a slash of brandy or rum (optional)
  • 1/2 teaspoon orange zest
  • powder sugar for dusting
  1. Preheat oven to 350 degrees. Combine all the dry ingredients and place aside. In another bowl. Whisk together the sweet potato puree, olive oil, eggs, orange juice, vanilla extract and rum or brandy. Carefully add the dry ingredients into the wet, making sure everything is combined but not over mixed. Add int he orange zest. Pour into an oiled 9 inch spring form pan. Place the springform pan onto a baking sheet and into the oven on the middle rack. Cook for 40-45 minutes until a toothpick inserted comes out clean. 

  2. To make the whipped cream, add the cold heavy whipping cream to the bowl of a stand mixer with the whisk attachment. Whisk for 3-4 minutes until stiff peaks form. Add in the powered sugar, brandy (if using) and orange zest. Continue to whisk until cream stiffens a bit more or to your desired consistency. Serve with cake. Dust cake with powdered sugar!

Green Bean Casserole With Andouille & Shallots

green bean casserole andouille Green bean casserole with crispy andouille and roasted shallots is a redo of the classic green bean casserole.

I love a good green bean casserole, but I had some andouille sitting my fridge that needed to get cooked before going bad, so, why not add it into my casserole?

green bean casserole andouille

green bean casserole andouille

I think some fails to green bean casserole is over cooking the beans until they are brown and completely mush. For this recipe I blanch them quickly and then placed in an ice bath to keep the vibrant green color and nice and crisp. But I also did not want them extremely crunchy--just a little bit of give and bite.

The sauce is your basic béchamel sauce, roux, milk, white pepper, granulated garlic and I added some chopped roasted shallots. And of course you gotta top off with some crispy shallots and andouille!

green bean casserole andouille

Green Bean Casserole With Andouille & Shallots

  • 1 pound French or regular green beans, cut in half
  • 1 cup andouille sausage, diced
  • 4 large shallots
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon white pepper, ground
  • 1 1/2 teaspoons kosher salt
  • a few dashes of hot sauce
  • 1 container of crispy shallots
  1. Preheat oven to 375 degrees. Halve the shallots and toss with a little bit of olive oil. Roast for 20-25 minutes until nice golden and caramelized. Rough chop half and place the rest aside. While the shallots are roasting, bring a pot of salted water to a boil and prepare an ice bath. Place green beans in boiling water and boil for 3-4 minutes ( you want them to still have a texture). Place into an ice bath to stop the cooking process. 

  2. In a skillet over medium-high heat, add the andouille and cook until browned, 5-8 minutes. Scoop out andouille and place aside. Add the butter and flour and cook, stirring for 2-3 minutes. Add the milk, granulated garlic, white pepper, salt and dashes of hot sauce. Stir oven medium high heat until sauce begins to thicken. 

  3. Take chopped shallots half of the andouille, add to the milk mixture. Taste for seasonings and then add the green beans making sure to coat sauce over them. 

  4. In a casserole dish, pour the green beans into a buttered or oiled dish. Top with roasted shallots, the rest of the andouille and crispy shallots. Bake in oven for 8-10 minutes. 


[contact-form][contact-field label="Name" type="name" required="true" /][contact-field label="Email" type="email" required="true" /][contact-field label="Website" type="url" /][contact-field label="Message" type="textarea" /][/contact-form]

Roasted Brussel Sprouts & Bacon With Cane Syrup

roasted brussel sprouts bacon Thanksgiving is two weeks away and the holiday prep is on! These roasted brussel sprouts with bacon and cane syrup should be on your holiday table! As much as the turkey is considered the main attraction, the side dishes play a big role as well.

Roasted veggies, dressing (cornbread for me) and Mac-n-cheese--yes please! Decisions on top of decisions on who makes the cut and who doesn't. One of my favorite vegetables to roast and cook are Brussel sprouts. For me they are like little baby cabbages that pack more punch and flavor.

roasted brussel sprouts bacon

For this recipe I combine some of my favorite things. Bacon and cane syrup. Its that simple. Beautiful roasted Brussel sprouts tossed in a bacon-cane syrup-vinegar reduction. Oh, and a little bit of creole mustard to round everything out. That is it. Quick and simple.

roasted brussel sprouts bacon

If you cannot find cane syrup or cane vinegar, which I use in this recipe. Feel free to substitute with maple syrup and apple cider vinegar. They both will do the trick! Happy side dish hunting!

roasted brussel sprouts bacon

Roasted Brussel Sprouts With Bacon & Cane Syrup

  • 1 lb brussle sprouts, trimmed and cut in half
  • extra virgin olive oil
  • kosher salt to season
  • fresh cracked black pepper
  • 1/2 pound bacon, diced
  • 1/2 cup cane syrup or maple syrup
  • 1/2 cup cane vinegar or apple cider vinegar
  • a pinch of red pepper flakes
  • 1 tablespoon creole or dijon mustard
  1. Preheat oven to 375 degrees.

  2. Toss brussel sprouts with a drizzle of olive oil and season with salt and black pepper. Place on a sheet pan, making sure to spread the Brussel sprouts out evenly. Place in oven and roast for 20 to 35 minutes until evenly brown and crispy. Make sure to shake pan every 7-10 minutes for even cooking. 

  3. While Brussel sprouts cook. Prepare the glaze. In a pot over medium heat, render the bacon until nice and brown. Add the syrup, vinegar and red pepper flakes. Cook until reduced in half. Whisk in creole mustard. Season with a pinch of salt and black pepper. Toss brussle sprouts in glaze and serve.

Braised Brisket + Creamy Herb Grits

braised brisket with herb Braised brisket with all of its delicious gravy glory over some creamy herb grits!!! Yasss! This dish reminds me of one of my favs when growing up.

Anything gravy over some buttery grits makes me happy.

I remember leftover smothered pork chops becoming breakfast in the morning. Or even better, leftover pot roast!

This dish is so decadent and homey-feeling--especially with the tempertures dropping. I can't wait to make it with short ribs or even some chicken thighs.

One of my favorite ingredients to add into a braised is a splash of balsamic vinegar. It has been my go-to ingredient and after this recipe I hope y'all start to incorporate it into your braises as well.

braised brisket with herb

Like all braises, it should be cooked low and slow until fork tender. I wanted big bold flavors, so I added some diced bacon, demi glace, and a lot of root vegetables.

braised brisket with herb

The grits are truly so good! I used stone-ground grits which I feel if your cooking grits, it is the only way to go. They have so much more flavor than the quick cooking grits. So, if you can get your hands one them, grab a pack!

I soaked them overnight to speed up the cooking process--they take forever to cook, fyi.

I like to cook my grits in just water first. You can add the cream or milk in the beginning but I prefer to get them going and then add cream and butter. After I added the cream and butter, I seasoned with salt and then added in my chopped up herbs. For this recipe I used rosemary, thyme and chives.

Another great thing to do with your leftover grits is to pour them into a pan lined with plastic wrap or parchment paper. Let chill overnight and then cut into squares and pan fry!

braised brisket with herb

braised brisket with herb

Braised Brisket + Herb Grits

  • 2 1/2 cups red wine
  • 4 tablespoons balsamic vinegar
  • 1/2 cup of demi glace or rich beef stock
  • 2 tablespoons tomato paste
  • 3 1/2 pounds brisket
  • 2 1/2 teaspoons kosher salt
  • fresh cracked black pepper
  • 3 bay leaves
  • 3 thick slices of bacon
  • 1 carrot medium diced
  • 2 celery stalks medium diced
  • 1 cup pearl onions
  • 1/2 pound mixed small fingerling potatoes
  • 1 whole garlic head cut in half
  • fresh thyme sprigs
  • 1 1/2 cup stone-ground grits (soaked overnight)
  • 4-5 cups water
  • 1 pint heavy whipping cream
  • 4 tablespoons butter
  • fresh rosemary chopped
  • fresh thyme chopped
  • fresh chives chopped
  1. Preheat oven to 325 degrees
  2. In saucepan, combine the wine, balsamic vinegar and demi glace or beef stock and tomato paste. Bring to a boil and then reduce to a simmer and cook for 10-15 minutes.
  3. Rinse and dry brisket and then season with kosher salt and black pepper. Leave meat out at room temperature for 20-30 minutes. Heat oil in a large oven proof pot over medium-high heat. Sear the brisket on both sides, until brown all over. Transfer to a plate and pour off fat from pot.
  4. Add the bacon and cook until fat has rendered and bacon lightly browned. Add the carrot and celery to the pot. Season with a little salt and pepper. Cook for 4-5 minutes.
  5. Place brisket on top and then pour in your red wine liquid, add bay leaves, pearl onions, potatoes, garlic and fresh thyme. Cover and cook for 2-3 hours until fork tender. Making sure to baste every 30-40 minutes.

Herb Grits

  1. In a pot, add the water and grits and cook over medium heat stirring often. After 30 minutes, add whipping cream and cook for another 15-20 minutes until grits become tender to the bite. Add butter, fresh herbs and season with salt to taste.

  2. Serve with the braised brisket and fresh chives as a garnish. Enjoy!

Pumpkin Old Fashioned Donuts

Old Fashioned Pumpkin Why hello November! Is it me or did this year just past by super quick? It is already that time of year where everyone sees and breaths pumpkin mania! Sorry, but it is here and I have probably had 5-6 Pumpkin Spice Lattes from Starbucks already.

But these old fashioned pumpkin donuts really need to be in your life. I made them twice already and think you should too!

pumpkin old fashioned

I added pumpkin puree and pumpkin spices to the dough to get into the holiday mood. When making this dough, a warning....

It is very sticky. So make sure you spray your bowl and plastic wrap with non-stick spray.

The recipe is adapted from Chef Steps and I really love their recipes. They use to focus mainly on sous vide items, but I'm glad they are expanding their recipes and techniques.

The first time I made the recipe my batter was not cold enough when I started to fry, so it is important that it is cold so that the oil does not seep though.

pumpkin old fashioned

We don't want no oily, soggy donuts now.

So, it is crucial to stick them in the refrigerator for at least 20 minutes until ready to fry. They came out perfect! Crispy exterior and spiced cake-like center. These will be a hit with your family on a cold morning with a cup of coffee or hot coco.

I even did my first video!! Yay me! Sorry its not the process, it was very much a last minute decision. Sometimes you will wait for the so called "perfect" time but really just need to just do it!

Happy November, y'all!

Pumpkin Old Fashioned Donuts

  • 120 grams sugar (granulated)
  • 3 large egg yolks
  • 18 grams butter
  • 190 grams sour cream
  • 120 grams pumpkin puree
  • 300 grams pastry flour
  • 7.5 grams baking powder
  • 6 grams kosher salt
  • 3 teaspoons pumpkin pie spice

Donut Glaze

  • 50 grams whole milk
  • 2 grams salt
  • 200 grams powdered sugar

Donut Glaze

  1. Combine the milk salt and powdered sugar into a mixing bowl. Mix until will combined and smooth and creamy. Cover with plastic wrap and place aside. 

Pumpkin Old Fashioned Donuts

  1. Sift together the pastry flour, baking powder, kosher salt and place aside.

  2. Combine the sugar, yolks, and butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer to high and mix for about two minutes. Stop the mixer, add the sour cream and pumpkin puree. then mix on medium until the mixture becomes smooth, about one to two more minutes.

  3. Lightly coat the inside of a medium mixing bowl with nonstick spray, line the bowl with plastic wrap, making sure to press the wrap inside the bowl. Coat the exposed plastic wrap inside the bowl with another layer of nonstick spray. Set the bowl aside.

  4. With the stand mixer set to low, add the dry ingredients and pumpkin pie spice to the wet ones, one large spoonful at a time, waiting a few seconds between spoonfuls and stopping the mixer when the dry ingredients are completely incorporated. Transfer the dough to the bowl lined with plastic wrap; spray the top of the dough with the nonstick spray; cover it, placing the ends of the plastic wrap directly on the dough; and put it in the refrigerator for 60 minutes.

  5. Line a half-sheet pan with parchment paper, coat the paper with nonstick spray, and set it aside. Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour, then transfer it from the bowl directly onto the floured work surface. Working quickly to keep the dough cool, lightly dust the top of the dough with more flour. (You can always add more if you need it later.) Roll to about a half-inch thick.
  6. Brush any excess flour from the surface of the dough. Use a 3 inch and a 1 1/4 inch ring mold to punch out your donuts, dipping the bottoms of the molds in flour before every cut. Make donut holes from the middles!

  7. In a large pot over medium heat, fry oil to 340 °F / 170 °C. Clip a thermometer to the edge of the pot and monitor the temperature regularly, stirring occasionally to keep the heat even.

  8. Cooking one at a time until you get the hang of it, place a donut in the fryer. Once it rises to the surface, cook it for 40 seconds, then use a spider strainer or slotted spoon to flip it and fry until the bottom develops a nice, golden-brown color, about 80 seconds. Flip it one more time and fry for another 80 seconds. Transfer to a rack over a metal tray or onto a paper towel-lined plate.
  9. Let cool for 10 minutes and then drizzle glaze over.

Tortellini With Collard Green Brodo

tortellini with collard green Tortellini neslted  in a collard green bacon-y brodo broth--need I say more?

For the past few months I've been wanting to really get better at pasta making. Yes, there are great fresh and dried pastas on the market, but nothing compares to actually doing it yourself. I made fresh pasta for this recipe, but store brought tortellini would work perfectly!

The inspiration from this recipe came from Chef Michael Hudman. He made a black-eyed pea tortellini with a ham hock brodo. Initially, I tried to make a collard green pasta but it was a fail, like epic!

Too much moisture.

I do plan on attempting it again, so stay tuned. I had some delicious Benton's Country Ham and brought a small piece of pork loin that ended up becoming my filling/farce. I ground up the meat finely, added some white pepper, parmesan cheese, a pinch of freshly grated nutmeg and salt. That was it!

tortellini with collard green

As for the brodo, go to your local grocery store and see if they have parmesan rinds for sale. I've noticed that they have been popping up and are great to add into meat sauces. Check out my pork ragu recipe!

Water, cleaned and chopped collard greens, sliced bacon, parmesan rinds, salt and pepper and a splash of apple cider vinegar. Let everything simmer for 30 minutes to an hour and scoop out the rinds and then serve.

This was really fun to make and cannot wait to test out other fillings and pasta recipes.

This recipe will work great with fresh tortellini already made. Just add the tortellini to the brodo. You can choose to have a cheese or meat filling.

Don't forget to check out my first pasta recipe, Roasted Tomato Sauce With Andouille & Picci 

tortellini with collard green


Tortellini & Collard Green Brodo

Collard Green Brodo

  • 5 pieces of bacon, cut up
  • 1 cup onions, sliced
  • a pinch red pepper flakes
  • 4 cups of collard greens roughly chopped
  • 4 parmesan rinds
  • 5 cups chicken broth
  • kosher salt to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 package of fresh or frozen tortellini
  1. Fill a pot with salted water and cook tortellini to package instruction. Drain and rinse with cold water until ready to be added to broth. 

  2. In a pot over medium heat, cook the bacon until most of the fat has rendered. Add the onions, red pepper flakes and collard greens. Cook for 4-5 minutes. Add parmesan rinds and broth. Simmer for 30-45 minutes. Add kosher salt and apple cider vinegar. Adjust seasonings if need be.

  3. Add cooked tortellini to the broth and cook until heated through. Serve with grated parmesan and enjoy!

Apple Galette With Crystalized Ginger

apple galette Apple galette with crystallized ginger and spices! Yes please! Oh, and we cannot forget the creme fraiche ice cream! Yes, creme fraiche!

The ice cream recipe came from Marc Forgione's cookbook, which I love. The creme fraiche adds such a subtle tanginess that is just creamy and delicious and pairs perfectly with the apples and buttery crust.

This has been on my list of things to make. Y'all, I truly truly am bad at baking! Just me trying to get the pie dough right took a lot of flour and butter, some thrown  in the trash or just the final dish not eaten.

But, with determination and after the 5th try, I finally got it!

Apple Galette

Apple Galette

How amazing are these beautiful apples? Usually when buying apples I stick to my favorite, Honey Crispy, but for this apple galette recipe I wanted a mixture of 2-3 different apples.

So, I saw these cute little apples and to my surprise the flesh was a beautiful pink hue. They are called Pink Peals and have a tartness to them similar to Granny Smiths.

Apple Galette

The apple galette filling is quite straightforward. I wanted some texture, so I decided to add diced crystalized ginger and some bold spices--such as star anise, ginger, clove, nutmeg and cinnamon.

I can't wait to make this again! Especially the creme fraiche ice cream--its my new go to!

Apple Galette

Apple Galette With Crystallized Ginger

Creme Fraiche Ice Cream

  • 1 1/3 cups heavy cream
  • 1 1/3 cups whole milk
  • 2/3 cup granulated sugar
  • 1/2 cup creme fraiche
  • 3 large egg yolks
  • a pinch of salt

Apple Galette

  • 1 pre-made pie dough crust
  • 4 cups of apples sliced (use your favorite!)
  • 2/3 cup brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon, ground
  • 1 teaspoon clove, ground
  • freshly grated nutmeg to taste
  • 1 1/2 teaspoon ginger, ground
  • 1/2 teaspoon star anise, ground
  • 1/2 cup diced crystalized ginger
  • 1 tablespoon flour
  • a pinch of kosher salt
  • 1 egg beaten (for egg wash)
  • a sprinkle of turbinado sugar (optional)

Creme Fraiche Ice Cream

  1. In a pot over medium heat, combine the cream, milk, sugar and creme fraiche, bring to a simmer. Stir mixture to prevent liquid from burning. Remove from heat.

  2. In a medium bowl, whisk together the egg yolks. Drizzle about one-third of the warm milk mixture into the egg yolks. Whisking constantly to temper them. Return the tempered egg yolks to the pot with the remaining milk. Cook over low heat as it warms and thickens, 5-8 minutes. The custard should coat the back of a spoon. 

  3. Place bowl over an ice bath and stir the custard until it is cool to the touch. Cover and refrigerate overnight. Transfer the custard to an ice cream maker and process according to the manufacturers instructions. Freeze for at least 2 hours or until firm. 

Apple Galette

  1. In a bowl mix together the apples, brown sugar, lemon juice, cinnamon, clove, nutmeg, ginger, star anise, crystalized ginger, flour and salt. Take pie down and roll out into about a 12 inch round. Gently transfer dough to a parchment lined baking sheet. Mound the apple filling in the middle making sure to leave a 2 inch border. Gently fold the edges of the dough around the apples. Brush the dough with egg wash and sprinkle with turbinado sugar. 

  2. Bake for 30-45 minutes at 375 degrees. Until apples are soft and crust golden. 


Down Home Seafood Stuffed Crab

new orleans stuffed crab with The time for parties and get together's are upon us and if you really want to impress, make these seafood stuffed crabs! Sweet flakey crab meat mixed with even sweeter tasting shrimp and spices that makes for great hors d'oeuvres or a great entree paired with some sides.

My parents really showered me with all the things I love recently when in town, being mostly food and items that are hard to get out here in the big D. One of those things they brought were some crab shells that they cleaned up and was just waiting to get stuffed.

new orleans stuffed crab with

This recipe is really quick to put together. I decided to puree the shrimp but you can finely chop it and fold into the crab mixture. You are basically making a crab-shrimp like cake/burger.

This is one of my favorite things to eat, especially along side a nice fried seafood platter. A little hot sauce and lemon squeezed on the side and your good-to-go!

Also, if you want, make them into some cakes and have a delicious burger!

new orleans stuffed crab with

The finishing touch is with some breadcrumbs and grated parasean cheese add for great texture with a little crunch. I hope y'all enjoy this as much as I did!

Seafood Stuffed Crab Shells

  • 1 pound crab meat
  • 1/2 pound shrimp
  • 1/2 a onion (diced)
  • 1/2 a bell pepper (diced)
  • 1 a stalk celery (diced)
  • 2 teaspoons garlic (minced)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon creole seasoning
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly minced thyme
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons panko bread crumbs plus 1/2 cup more for topping
  • 4 tablespoons grated parmesan cheese plus 1/2 cup more for topping
  • 4 tablespoons mayo
  • 1 1/2 teaspoon kosher salt
  • 1 egg white
  • 3 tablespoons melted butter
  • 5-6 crab shells, cleaned
  1. Preheat oven to 375 degrees

  2. In a mixing bowl combine the crab, chopped shrimp, onion, bell pepper, celery, garlic, Worcestershire sauce, Creole seasoning, granulated garlic, thyme, cayenne pepper, bread crumbs, parmesan cheese, mayo, salt and egg white. Gently mix the mixture together until well combined.
  3. Stuff the cleaned crab shells with the mixture until all is gone. Mix together the remaining breadcrumbs with the parmesan cheese and melted butter. Top roughly 1 tablespoon of bread crumb mixture on top. preheated oven. Cook for 10-15 minutes until topping is nice and golden brown.
  4. Serve with some hot sauce and lemon wedge! Enjoy!

Roasted Pork With Red Wine Grape Sauce

roasted pork with grape sauce-www.beyondthebayoublog.comFor the past few months everyone has most likely tried to dial down on their oven usage. Summer heat + a hot oven is not a good mix. But with Summer behind us and Authum and Fall here, we look forward to the delicious roasts and copious amounts of stews and braises waiting to be consumed. This roasted pork with grapes is a must! Juicy pork paired with sweet red grapes cooked down in some red wine, broth and rosemary is--pretty much what you need in your life.

My parents came to Dallas to visit so I was able to have some guinea pigs taste test recipes that I've been wanting to test out. One thing I've been dying to cook is a beautiful Porcelet Rib Rack that I'd gotten from Dartagnan Foods a couple months ago.

roasted pork with grape sauce-www.beyondthebayoublog.comThis was my 5th time ordering products from D'Artagnan and another fresh product delivered! I won't lie,  in the past I was skeptical about ordering meat or anything fresh online for that matter. But D'Artagnan have been around for over 20 years servicing some of the top restaurants around the country and personal/home cooks.

My duck legs for my duck confit recipe came from D'Artagnan as well. Superb flavor and freshness! One of the best services offered is that you can pick the date you want your items delivered! Which works great for me because the last thing you want if to miss your delivery or in my case, have it sitting in the apartment complex office. Y'all should check them out.

roasted pork with grape

What really drew me to the Porcelet Rib Rack was because for one, I love pork.

Also, it's hard to go to your regular grocery store and find the skin still attached. Cracklin's please!

But also, because I've heard about how delicious this particular pork is. Porcelet is milk-fed pork which produces tender, succulent meat. Which means, extremely tender meat!

Roasted Pork With Red Wine Grape Sauce

Delicious roasted pork topped with a red wine grape sauce. 

  • 4 thick cut pork chops
  • extra virgin olive oil
  • kosher salt to season
  • 2 teaspoon coriander ground
  • 1 1/2 teaspoon granulated garlic
  • a few cracks black pepper
  • 2 cups red grapes, sliced in half
  • 2-3 tablespoons fresh rosemary
  • 1 cup red wine
  • 1/2 cup chicken broth or stock
  • 1 tablespoon brown sugar
  1. Preheat oven to 400 degrees. Place a large cast iron pan in the oven to preheat. 

  2. Drizzle pork chops with olive oil and season both sides with salt, coriander, granulated garlic and black pepper. Let rest for 10-15 minutes. 

  3. Make sure to grab some oven mittens, remove cast iron pan from oven and set on stove top over medium-high heat. Pour some oil into the pan and then sear the pork chops on each side until nice and golden. About 3-4 minutes. Flip and then return to the oven and cook for an additional 8-10 minutes. Roast chops until internal temperature is 145 degrees. Set aside and pour any pan juices over them. 

  4. While the pork chops cook. Preheat a skillet over medium-high heat. Add a bit of oil in the skillet and then the grapes and rosemary. Sprinkle with a little salt and sauté for 3-4 minutes. Add in wine, broth and brown sugar. Cook for 10-12 minutes until liquid is reduced to around 1/2 cup. Taste and adjust seasoning, you can add more sugar or more rosemary if you choose. 

  5. To serve, spoon some of the sauce--making sure to get some grapes and rosemary--over the pork chops. Enjoy with a nice side of potatoes or a salad. 

If you do not have the porcelet rib rack, pork chops and pork tenderloin can be substituted.

If you do get the porcelet rib rack, preheat oven at 300 degrees. Roast low and slow for 2 1/2 to 3 hours until internal temperature registers 145 degrees. After it is cooked, you want to achieve the delicious cracklin. Set broiler to high and broil until rind/skin is blistered. Around 5-10 minutes. 



Grapefruit Custard Pie

  grapefruit custard pie recipe-www.beyondthebayoublog.comI love a good custard pie but never thought to add grapefruit juice and Campari to it. This recipe comes from The Four Twenty Blackbirds Pie Book. I was really intrigued by this recipe because for one, a creamy delicious custard pie.

And two. I'm a big fan of grapefruit and love Campari--which took a while and was a love/hate relationship. But this custard pie was extremely delicious!

grapefruit custard pie

Growing up I mostly had custard pies when visiting my relatives in Mississippi. It was the top pie that was at every get together and I would always look forward to it on the table.

But maybe a year or so ago, I had it and felt that it was just toooo sweet! My taste buds have really changed and I could not believe I did not enjoy the pie as much as I thought I would. I literally had a big ole slice that I just took one bite of.

So when I ran across this recipe, I thought, "win-win!" The perfect balance of sweet and bitter. I added some freshly whipped cream with serving to add another component of sweetness.

grapefruit custard pie

Then, a syrup came to mind with grapefruit segments, blackberries and then a splash of Campari.

grapefruit custard pie

The grapefruit and blackberries really added some texture to the creamy custard and worked perfectly. I hope y'all enjoy this light and refreshing dessert as much as I did!

Grapefruit Custard Pie

  • 1 store brought pie shell 9”
  • 3 tablespoons all purpose flour
  • 3/4 cups sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • 1 large egg yolk
  • 4 tablespoons melted butter
  • 1 cup grapefruit juice (strained)
  • 3 tablespoons Campari Liquor
  • 1 cup heavy whipping cream
  • 3 teaspoons grated grapefruit zest
  • 1/2 cup sugar
  • 1/4 cup Campari
  • 1/4 cup water
  • 1/2 cup fresh blackberries
  • 1/2 cup grapefruit segments
  1. Preheat oven to 400 degrees. Blind bake your pie shell until lightly golden. 8-10 minutes.
  2. In a large bowl, whisk together the flour, sugar, and salt. Then whisk in the eggs, one at a time, until combined. Whisk in the melted butter, then the grapefruit juice, Campari, and heavy whipping cream.
  3. Strain the mixture into a large bowl and then whisk in the grapefruit zest.
  4. Pour the custard into the pie shell set on a rimmed baking sheet. Very carefully, transfer to the lower rack of the oven and reduce the temperature to 325 degrees. Bake for 35-40 minutes until the sides are slightly puffed and the center is wobbly but not watery. Make sure to not over-bake or filling will seperate.
  5. In a pot, combine the sugar, Campari and water. Bring to a boil then reduce heat to a simmer. Simmer for 3 minutes. Set aide and cool. Add the blackberries and grapefruit segments.
  6. Slice a piece of the pie and topped with some of the Campari syrup and a dollop of whipped cream! Enjoy

Duck Confit

duck confit recipe-www.beyondthebayoublog.comI recently had a get together with some friends that I've been planning for months now. I love throwing dinner parties and plotting a menu that takes me forever to decide on. It allows me to try out any recipes I've been marking or any creative ideas that have been spinning around waiting come to life. One item in particular that I wanted to make was duck confit. If you have never had duck confit, then I highly recommend you find some duck legs, a ton of duck fat (no really, like 2 quarts), and a glass of wine or beer--because they have to cook low and slow.

duck confit

When I first tried duck confit my first reaction was, "where has this been all my life?" Tender, luscious duck confit, seasoned perfectly with warm spices and aromatics that goes with practically anything. Duck confit can be paired with a lot of things.

Think crispy potatoes.

A nice salad with pickled beets.

Tacos! Yes!

The sky is the limit. For duck confit, I particularly love the spice blend of toasted allspice, clove, black peppercorns, coriander, salt and fresh thyme.

When prepping the duck legs, make sure to take a knife and score around each end of the leg. Making sure to cut through the tendon. When meat cooks it shrinks, so if you want a nice presentation when serving, make sure to do this.

For the cure, I toasted the spices and blended them up in a spice grinder. I just cured the flesh side and not the skin. Roughly for each leg, you want 1 teaspoon to 1 1/2 teaspoon on each leg and let it cure overnight.

There are many ways to make your cure. You can even add a little bit of sugar to the process or omit it entirely.

If you are unable to find duck fat, olive oil can be used. I had to use olive oil this round because I could not find any duck fat. The oil can be saved and will be flavorful. Use it for fried eggs in the morning or to toss over some potatoes and roast until tender and crispy.

Do you find making duck confit intimidating? I would like to know!

duck confit


Duck Confit

  • 1 cup kosher salt
  • 1 teaspoon allspice berries
  • 4-5 whole cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander
  • a few fresh thyme
  • 8 whole duck legs
  • 6 to 8 cups of duck fat or olive oil
  • 2 heads of garlic cut in half
  • a bunch of fresh thyme
  • 3 fresh bay leaves (or 2 dried bay leaves)
  1. Toast the spices and grind them up. Take the leaves off the thyme sprigs and then combine with the spices and salt. Mix thoroughly. Set aside.
  2. Rinse and dry the duck legs. Pull away and discard any excess fat from the duck legs. With a sharp knife or kitchen shears, score all around the bone to cut away the tendon. Season the flesh side of the legs with roughly 1 teaspoon of the salt cure, evenly. Cover and refrigerate overnight.
  3. Preheat oven to 325 degrees. Rinse and dry each leg with paper towels. Place in a large roasting pan skin side up with the garlic, thyme and bay leaves. In a saucepan gently heat up your duck fat or olive oil until melted. Pour the fat over the duck legs, until covered by at leave 1/4 inch. Cover with parchment paper and then with aluminum foil.
  4. Make sure to monitor the cooking process. After 1 hour check on the duck legs. With a small pairing knife, place in the thick part of the duck and check the resistance. It should still be pretty tough. Cook for upwards of 3 hours, making sure to check after each hour passes. You want the meat to be tender but not falling apart. Remember, once you take it out of the oven, the meat will continue to cook in the duck fat.
  5. When the duck is cooked, remove the foil and parchment paper and cool for 30 minutes.
  6. To store. Refrigerate the fat separately from the duck legs. When it cools and solidifies, you want just the fat. A lot of the meat and juices will sink to the bottom. Scoop the fat and gently reheat until melted. Place the remaining duck legs in a container. Pour the melted fat over them and make sure they are completely submerged in fat. Cover and refrigerate for up to 3 months.

How To Sear A Fish | Crispy Skin

perfect seared fish-www.beyondthebayoublog.comHow do you sear a fish and create that crispy chip-like skin? This question has been asked and attempted many times. I had this same question many years ago and wanted answers. Read many articles and cookbooks that showed you step by step processes to achieve the perfectly seared fish--which means no torn skin and moist flesh. Because, for real, who wants soggy torn skin? I failed many of times. But like anything, if you want to master it, you gotta keep trying. And that I did! Here is a method for seared fish that I like and works the best for me. This is the most important part:

  • Fish needs to be dry, very very dry and not wet when it hits the pan. The more moisture your fish has, the longer to achieve that crispy doneness you are after, and that is if it happens at all.
  • A cast iron pan or stainless/carbon steel pan is the way to go. Do not use non-stick! You need a skillet that will get very hot!

perfect seared

perfect seared

How To Sear A Fish

  • 2-4 fillets of fish
  • 1 teaspoon kosher salt
  • 2 tablespoons grapeseed or peanut oil
  • 2 tablespoons butter
  • a few sprigs of fresh thyme
  • a wedge of lemon
  1. With paper towels, you want to dry the skin and fillet thoroughly. Use the back of a butter knife to scrape the skin gently. your filets sit out at room temp for 15-20 minutes before cooking. Season with salt on both sides.

  2. In a hot cast iron skillet, add the oil and then add the fillet (make sure it is still dry). The fish will arc, so press down with your spatula for a 30 seconds or so. Turn down the heat.

  3. Do not touch the fish! Be patient. Continue to press down on fillet off and on. Cook for 5 minutes, the edges will begin brown and the flesh will start to turn opaque. You want most of the cooking to be done on the skin side. 

  4. Gently slide the spatula under the fillet. Remember, when its ready to be flipped, the skin will give away from the pan. 

  5. Once flipped, add the butter and fresh thyme. The butter will bubble and foam. Swirl the pan around and baste the fish with the butter by tilting the pan a little. Cook for about 2 minutes. Finish with a squeeze of fresh lemon.

Roasted Tomato Sauce & Andouille With Pici Pasta

Pici Pasta Recipe With Roasted Tomato Sauce I do not know about y'all, but I feel that this Summer has flown by. I really haven't had a chance to just stop, slow down and enjoy it. From the every-so-fun apartment moving to starting a new job, I'm looking forward to the Fall, to hopefully fall back into place and a routine.

But honestly, what can't a nice plate of pasta solve? Tomatoes are at their peak and I love andouille sausage, so why not make a nice comforting pasta dish? Pici is a semolina based dough, no egg, that is similar to spaghetti but thicker. It is also rolled by hand and when cooked expands into this semi-thick udon-like noodle. They have a great bite and texture to them.

Pici Pasta Recipe With Roasted Tomato Sauce

For months now, I flipped through this cookbook, Flour+Water | Pasta, and marked off pages of recipes I wanted to tackle. Well guys, I finally did it! Made some pasta! After a lot of trials in the past, a lot of egg yolks gone to waste, and a ball of failed pasta dough tossed in the trash. I followed Thomas McNaughton recipe to a "T" and loved the results. It is a beautiful cookbook with drool worthy pictures and recipes. Great instructions on technique and the science behind pasta making.

Pici Pasta Recipe With Roasted Tomato Sauce

Pici pasta is hand rolled into these little ropes. When your dough is made, cut it into six pieces.

Take each piece and flatten it out. Then slice the flatten out piece into 1/4 lengths. If some pieces are longer than the others, that is okay.

With one strip of dough, roll into a tube and then starting at the middle, roll outwards to the ends. Repeat until stretched to the desired length.

Pici Pasta Recipe With Roasted Tomato Sauce

I opted to roast the tomatoes whole with aromatics of fresh basil, oregano, a little extra virgin olive oil, sea salt and garlic cloves. It created this beautiful well seasoned tomatoey liquid that I could not stop getting a taste of--you will know what I mean.

After the roast, I took half of the tomatoes and some of the liquid to puree. Left the other half to rough chop and add to the sauce. Fry up some fresh andouille sausage (just take them out of the casing) and then added into the sauce.

To finish off the dish, you can use some parmesan or cheese of choice, but I went with some creamy delicious ricotta cheese seasoned with a little salt. As the ricotta was spooned over the hot pasta, it just melted into it creating this creamy sauce. I hope yall enjoy this as much as I did!

Roasted Tomato Sauce & Andouille Sausage With Pici Pasta

Pici Pasta Dough

  • 180 grams semolina flour
  • 180 grams 00 flour
  • 178 grams warm water (3/4 cup water )
  • 1 tablespoon kosher salt

Roasted Tomato Sauce & Andouille

  • 4 large tomatoes
  • extra virgin olive oil
  • a bunch fresh herbs (basil, rosemary, oregano) (1-2 sprigs of each)
  • red pepper flakes
  • 1/2 teaspoon kosher salt
  • 2 links fresh andouille sausage
  • 3-4 tablespoons butter
  • 1 cup good quality ricotta cheese

Pici Pasta Dough

  1. Combine the flours and place on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour on the bottom. 

  2. Using a fork, stir the middle of the well and slowly pour in the water, making sure to keep the integrity of the walls. Combine the flour and water into one big mass and knead the dough. The dough will be dry, so with a spray bottle filled with water, spritz serveral times to glue the loose flour to the mass. 

  3. Once you've formed a ball, knead the dough by driving the heel of your hand into the dough. Push down and release, and then use your other hand to pick up and roate the dough to 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 8-10 minutes. 

  4. Wrap the dough tightly with plastic wrap and let rest for at least 30 minutes. 

  5. Dust two baking sheets with semolina flour and set aside. Divide the dough in half. Working with half of the dought at a time, flatten it on a clean surface as much as possible to a rectangle that's about 1/4 inch thick and 4 inches wide. Cut dough into slices about 1/4 inch thick.

  6. Using your fingers, roll out the individual noodles. Start in the middle of one slice, and work your way out towards the edges, rolling back and forth. Repeat until noodle is about 16 to 18 inches long. Place the noodles on the prepared baking sheets and sprinkle with semolina flour. 

Roasted Tomato Sauce & Andouille

  1. Preheat oven to 400 degrees. Cut the tops off the tomatoes and place in a small roasting pan with a drizzle of olive oil, fresh herbs, pepper flakes and a pinch of kosher salt in the oven. Roast for 30-45 minutes until tomatoes begin to get soft and brown. Cool down.

  2. You can either puree all of the tomatoes and its juices or puree half and rough chop the others. Depending on if you want a smooth or chunky sauce. 

  3. Take the andouille sausage out of the casings and begin browning in a saute pan for 4-5 minutes. While your andouille is cooking, bring a pot of salted water to a boil to cook pasta. Pour the tomato puree into the pan with the sausage. Season with salt and more pepper flakes or fresh herbs if you choose to. 

  4. Cook the Pici for 3-4 minutes in boiling water. Drain and transfer to a skillet over medium heat, add butter and cook for 7 minutes until tender. Serve with the sauce and a dollop of ricotta cheese. 

The pici recipe comes from Flour+Water | Pasta cookbook by Thomas Mcnaughton.



New Orleans Succotash

new orleans succotash I'm sure y'all heard of succotash before. Corn, veggies, lima beans and fresh herbs cooked, tossed or stewed together. But, for me, the version of succotash I had growing up is something taken to a whole another level. You can say it is the cousin of gumbo, the only difference is that it has a lot of vegetables and is mostly a red stew with only a little bit of roux to bring everything together.

This is a dish I would put up against Gumbo and say I love more than Gumbo. My father made this dish mostly as It was something his parents cooked and prepared. Think seafood, fresh veggies, tomatoes, of course, some smokey andouille and amazing spices stewed together with a little roux.

new orleans succotash

This is not supposed to be extremely "soupy" but you do not want it super thick neither. A tablespoon of roux does the trick to bring everything together and to make for a delicious meal.

Take advantage of the beautiful summer tomatoes, corn and beans popping up everywhere and make this recipe asap! Being from New Orleans, I was surrounded by fresh seafood, but luckily I had some shrimp stock in the freezer and was able to find some great fresh shrimp in the grocery store.  To make the recipes check out these recipes for shrimp stock and roux. I did not have any blue crabs to throw in, but if you can find some, add in those babies!

While making this it brought back so many memories. Food does wonders for the soul I truly believe. I hope y'all love this recipe as much as I do. What is one recipe you still make to this day that your parents made?

Happy eating!

New Orleans Succotash

  • 12 ounces andouille sausage, sliced
  • 1/2 cup smoked country ham, roughly chopped
  • 1/2 cup celery , diced
  • 1/2 cup green bell pepper, diced
  • 1 cup yellow onion, diced
  • 1 cup fresh corn, shucked
  • 3 cups fresh tomatoes, diced (can use canned)
  • 4 cups shrimp stock or chicken
  • 1 teaspoon worchestire sauce
  • 2 teaspoons creole seasoning
  • 1 bay leaf
  • 1 1/2 cup green lima beans, frozen
  • 1 pound fresh shrimp, peeled and devined
  • 3 tablespoons roux
  • a pinch cayenne pepper
  • fresh torn basil for garnish
  • kosher salt to taste
  1. In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes. 

  2. Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil. 

Chilled Creamy Corn Soup With Shrimp Cucumber Salad

chilled sweet corn soup with shrimp cucumber If you are tired of grilling corn or making nice summery corn salads, cool down with this flavorful creamy corn soup topped with a light and refreshing shrimp and cucumber salad! Perfect for the summer days and really can be put together in no time!

The soup is only a handful of ingredients. Fresh basil and ginger are steeped into the soup and then strained out. The aroma is amazing!

Milk or cream is not needed! The natural thickening agents in corn (corn starch) will thicken it up nicely. When shucking the corn, make sure to get the milk, it will add more flavor and help to thicken.  Also, reserved the cobs to make a quick corn stock.

chilled sweet corn soup with shrimp cucumber

I really enjoyed how light and refreshing the soup turned out, that I'm thinking of ways to tweak it and change it up. Next month I'm planning a dinner with friends and would love to turn it into a "corn pudding."

Regardless, have fun with different flavors. I bet lemongrass would be nice and aromatic! Hope you enjoy the recipe as much as I did!

chilled sweet corn soup with shrimp cucumber

Chilled Corn Soup With Shrimp & Cucumber Salad

Corn Stock

  • 4 corn cobs, shucked and corn kernels placed aside
  • 1 bay leaf
  • 1/2 onion rough chopped
  • 1 teaspoon black peppercorns
  • 4 cups water

Corn Soup & Shrimp Cucumber Salad

  • 2 tablespoons butter
  • 1 small leek, trimmed cleaned and sliced thinly
  • 2 cups corn stock
  • 4 cups corn kernels (from cobs to make stock)
  • 1 inch piece of fresh ginger smashed and left whole
  • 2 sprigs fresh basil
  • kosher salt to taste
  • a pinch white pepper, ground
  • 1/2 pound shrimp
  • 3 tablespoons diced cucumbers
  • 2 tablespoons diced red onions
  • 1 teaspoon minced ginger
  • 2 tablespoons greek yogurt
  • lime juice to taste
  • a pinch of kosher salt
  • fresh cracked black pepper
  • fresh torn basil to garnish

Corn Stock

  1. Combine all ingredients in to a pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 30 minutes to an hour. Strain and place aside. 

Corn Soup & Shrimp Cucumber Salad

  1. In a pot over medium heat, melt butter then add leeks. Sweat for 1-2 minutes then add the corn, corn stock, ginger and basil. Cook for 10-20 minutes, then turn off heat and let everything sit for 5 minutes. 

  2. Bring a pot of salted water to a boil and drop in shrimp. Cook for 4 minutes until done. Shock in ice water and then rough chop the shrimp. Toss shrimp, cucumber, red onion, ginger and yogurt in a bowl. Season with the lime juice, salt and black pepper to taste. 

  3. Take out the basil sprigs and ginger. Ladle soup into a blender and puree until smooth. Strain into a bowl and season with salt and white pepper. Chill in the refrigerator.

  4. Ladle the chilled soup into a bowl and top with the shrimp cucumber salad. Garnish with fresh torn basil and enjoy!


Breaded Pork Chops With Peashoot & Pea Salad

pork chops with peashoots salad and mustard Breaded pork chops, check. A nice refreshing salad of pea shoots, peas, fava beans and basil, check, check, check. And to finish it off, a tasty honey mustard sauce to seal the deal. This needs to be on your list of dinners to make!

Working in the restaurants I learn a few things and when I cook, I always try to incorporate them. Protein, side, either a veggie or starch and your sauce/liquid. Also, texture and mouthfeel. Who wants mush on mush?

I was craving something fried but also wanted it to be light. You know, balance. I love fried food but never really fry much--now I will smother the hell out of something, but frying,  I do every now and then.

pork chops with peashoots salad and mustard

This post has really been on my list of things to do, yes I'm a procrastinator. But luckily, favas are still popping up in the grocery stores. If you do not have favas, just the peas and pea shoots will work wonderfully. If you can't get your hands on pea shoots, arugula or a nice spring mix will do the trick.

pork chops with peashoots salad and mustard

Another note is that if you never worked with or cooked fava beans, they have an outer shell that you need to get rid of. All you do is boil the favas for 1-2 minutes and then place into an ice bath. They will turn beautifully bright green. Then, squeeze and pinch to remove the outer layer and you are good to go.



Breaded Pork Chop With Pea Shoot Salad & Mustard Glaze

  • 4 1/2 inch thick pork chops
  • granulated garlic powder
  • fresh cracked black pepper
  • all purpose flour
  • 1 cup buttermilk or whole milk
  • 1 egg lightly beaten
  • 2 cups panko bread crumbs
  • 1 cup pea shoots
  • 1/2 cup frozen peas
  • 1/2 cup favas beans
  • freshly torn basil
  • extra virgin olive oil
  • 1/4 cup creole mustard
  • 2 tablespoons dijon mustard
  • 3 tablepsoons honey
  • 1/4 cup water
  • oil for frying
  1. Pre-heat a heavy bottom fry pan over medium heat, add enough oil to come up half way. Sprinkle the pork chops with salt, granulated garlic and black pepper on both sides. Bring a pot of salted water to a boil for the peas and fava beans.

  2. Beat the egg with the buttermilk and place aside. In 3 separate bowls, divide up the flour, egg-buttermilk mixture and panko bread crumbs. Season the panko bread crumbs with a pinch of kosher salt, granulated garlic, and black pepper. 

  3. One by one, dredge each pork chop in flour, shaking off the excess. Then into the egg-buttermilk mixture, and then into the panko bread crumbs mixture. Make sure a good layer of crumbs is on both sides. Transfer pork to a  parchment-lined baking sheet.

  4. Gather a bowl with water and ice to shock and stop the cooking process of the peas and fava beans. Drop the peas into the pot of boiling water and boil for 1-2 minutes until bright green. Shock the peas in the ice bath then remove and place aside. Next, add the fava beans into the boiling water and boil until bright green, 1-2 minutes. Shock fava beans in the ice bath and then remove the thick skin surrounding them by squeezing and pinching until the bean comes out. 

  5. In a medium bowl, combine the pea shoots, peas, fava beans, basil, olive oil, salt, and pepper. Place aside. 

  6. Make the honey mustard sauce by combining all ingredients into a skillet over medium heat. Season to taste. 

  7. Fry pork chops in the preheated oil making sure to not overcrowd the pan. Fry on one side until golden brown and crisp, 1-3 minutes then with tongs, flip onto the other side and fry for an additional 1-3 minutes. 

  8. On a plate, spoons a bit of the honey mustard sauce, top with the breaded pork chop and the pea shoot salad. Enjoy!