Crawfish Babka

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

It's crawfish season and that means crawfish mode!

Unfortunately for me, its hard to find some good crawfish out here in Dallas, but I found some spots that can satisfy the craving! Luckily frozen crawfish tails are easy to find. I had some crawfish tails and decided to make some crawfish babka.

This recipe was inspired from a front cover recipe that I saw from Bake From Scratch Magazine. It was for a savory cheese Babka with sun-dried tomatoes, so why not make a savory crawfish babka?

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Back home crawfish bread is usually made with French bread. The filling is like pimento cheese to the next level. This was my first time making babka and really love it! It reminds me of brioche bread--extremely buttery goodness.

Happy baking friends!

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

crawfish babka-beyond the bayou food blog

Crawfish Babka


  • 3 cups all purpose flour

  • 1/4 cup granulated sugar

  • 2 3/4 teaspoons active dry or instant yeast

  • 1 teaspoon garlic powder

  • 1/2 teaspoon creole seasoning

  • 3 1/2 teaspoons kosher salt

  • 3 large eggs

  • 2 large egg yolks

  • 2/3 cup warm whole milk (120°)

  • 1 stick butter (room temperature)

  • 1 large egg white

  • 1 tablespoon water

Crawfish Filling

  • 2 tablespoons butter

  • 1/2 pound crawfish tails

  • 1/2 teaspoon creole seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • a few dashes of hot sauce

  • 1 bunch of green onions (sliced)

  • 1 cup mayo

  • 1 cup shredded Monterey Jack cheese

  • 1/2 cup cheddar cheese (shredded)


  • 3/4 cup cheddar cheese

  • 2 tablespoons green onions, sliced

  1. In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, garlic powder, creole seasoning and salt. Stir in eggs and egg yolks. With mixer on low speed, gradually add warm milk,, beating until dough comes together. Increase mixer speed to medium-high and beat for 8 minutes. If the dough is stretchable, it is done, if not beat for 2-3 minutes more and you are good to go.

  2. Switch to the dough hook attachment. With mixture on medium-high speed, add butter in three additions, making sure to incorporate each addition before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl.

  3. Spry a large bowl with coking spray. Place dough in in bowl, turning to grease top. Cover the surface with plastic wrap and let sit in a warm place until it doubles in size. Refrigerate dough for 30 minutes.

  4. While dough is resting, make filling. In a skillet, melt butter and add the crawfish tails. Sauté for 3-4 minutes. Add creole seasoning, garlic powder, kosher salt and hot sauce. Stir well and then add the green onions. Place aside on a paper towel to get excess liquid up and cool. Transfer filling to bowl and and add the mayo and cheese. Stir until combined well, place aside.

  5. Spray a 9x5 inch loaf pan with cooking spray. In a small bowl, whisk together egg white and 1 tablespoon of water.

  6. On a heavily floured surface, roll dough into 16x12-inch rectangle. Brush edges of dough with egg wash. Spread crawfish filling over dough making sure to leave a 1-inch boarder. Starting with one short side, roll up dough, jelly roll style and pinch seam to seal. Using a bench scraper, cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, making sure to pinch the ends to seal. Place in prepared pan, cut sides up. Tuck ends and sides tightly into pan. Cover and let rise in a warm place until doubled in size, 30 minutes to an hour. Preheat oven to 350°. Bake for 20 minutes. Cover with foil and bake until an instant-read thermometer inserted registers 190°, 40-45 minutes more. Last 10 minutes of cooking, sprinkle cheese and green onions on top. Let cool in pan for 10 minutes.

Herb Crusted American Lamb w/ Crispy Artichokes & Potatoes

*This post has been created in Partnership with the American Lamb Board. herb crusted american lamb-beyond the bayouI'm excited to partner with the American Lamb Board and create some delicious recipes for y'all to try. I know, lamb can be intimidating. I'm sure we all had that bad experience, but I want you to know that all hope is not lost!

For this recipe I paired the lamb rack with flavorful artichokes and potatoes. I used fresh artichokes, but you are more than welcomed to use canned. They were braised in lemons, wine and aromatics and I decided to cooked the potatoes in the same cooking liquid.

herb crusted american lamb-beyond the bayouWhich equals you not tossing out all of the flavor and one less dish to clean!

If you have never tried lamb rack you need to. It's a lean cut of the lamb and also a rather small in size, which means a shorter cooking period. Also, by it being lean, it is also mild in the gamy flavor a lot of people might be familiar with when cooking lamb.

herb crusted american lamb-beyond the bayouWhen cooking, I love to have some type of sauce to go with my food. Lamb, artichokes and potatoes are a well-known combination that works wonderfully together. I wanted to bring everything together with a delicious garlicky aioli.

Be sure to check out the American Lamb Board for more delicious lamb recipes!

herb crusted american lamb-beyond the bayou


Herb Crusted Rack Of Lamb w/ Crispy Artichokes & Potatoes

Artichokes and Potatoes

  • 1 pound baby artichokes
  • 4 Yukon gold potatoes (cut in half)
  • 4 quarts water
  • 1 lemon cut in half
  • 3/4 cup salt
  • 1 cup white wine
  • 2 bay leaves
  • 4 sprigs of thyme
  • 2 cloves of garlic (crushed)
  • 4 lemon peel strips from one lemon
  • 2 tablespoons extra virgin olive oil
  • kosher salt for seasoning
  • freshly cracked black pepper
  • fresh chopped chives

Garlic Aioli

  • 1 cup mayonnaise
  • juice from 1 lemon
  • 2 tablespoon garlic (finely minced)
  • salt and pepper to taste

Herb Crusted Lamb

  • 1 2lb American rack of lamb
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons butter (room temperature)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons panko bread crumbs
  1. Prepared a bowl with enough water to cover the artichokes. Take the lemon halves and squeeze the juice into the water and place aside. Prep the artichokes by removing the tough outer leaves until you reach the yellowish leaves. With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top and cut in half lengthwise. Scoop out the choke ( the fuzzy part) if their is one. After trimming and cutting each artichoke, make sure to place into the prepared lemon water.
  2. In a large pot over medium-heat, add the water, salt, white wine, bay leaves, thyme, garlic and lemon strips. Add the artichokes and bring to a boil. Add the artichokes and cook for 10-15 minutes until tender. Remove with a slotted spoon and let drain on a rack lined with paper towels. Place the potatoes into same cooking liquid and cook for 15-20 minutes until tender but not falling apart. Remove and let cool.
  3. Preheat oven to 425 degrees.
  4. Gently smashed potatoes with the palm of your hand. Toss potatoes and artichokes with olive oil and season with salt and pepper. Spread the potatoes and artichokes out evenly on a sheet pan. Bake until crispy, 20-25 minutes. Let cool slightly and sprinkle with chopped chives and kosher salt.
  5. In a bowl combine the mayonnaise, lemon, garlic, salt and pepper, place aside.
  6. Add 1 tablespoon of olive oil in a heavy bottom skillet over medium high heat, sear lamb rack, fat side down until golden brown 6-8 minutes. Remove from heat. In a bowl, combine dijon mustard, honey and mix. Brush the mixture on top of the lamb. In same bowl combine the butter, rosemary, thyme, garlic and bread crumbs. Mix thoroughly until a paste is formed and spread evenly on top, pressing gently to make sure everything adheres. Place lamb in oven and cook for 25-35 minutes until the internal temperature registers 128 -degrees to 130 degrees.
  7. To serve, place a dollop of aioli on the bottom, top with the artichokes and potatoes and then the lamb. Add more aioli and enjoy!



Kolaches w/ Jalapeño & Cheese

*Thanks to Sir Kensington's for sending me some delicious product, these are condiments I love and use!

Texas kolaches will put a smile on your face. Especially these because they have my favorite sausage, andouille, pickled jalapeños and cheese.

Since moving to Texas I remember always seeing mini sausages wrapped in a yeasty dough when buying donuts. Kolaches are Czech pastries made of a yeast dough and usually filled with fruit, but a lot of the ones I've seen are mostly filled with delicious smoked sausage.

texas kolaches beyond the bayou blog

I used Epicurious kolache dough recipe. I really think it came out great and will be using it again. For the sausage, I brought a pack of small andouille sausage and cut them in half. They were so cute and worked out perfectly. The sauce was my favorite from Sir Kensington's, their special sauce!

texas kolaches beyond the bayou blog

Kolaches w/ Andouille Sausage & Jalapeño

  • 1 cup whole milk
  • 8 tablespoons 1 stick unsalted butter
  • 1 tablespoon 1 packet active dry yeast
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 egg yolks
  • 4 andouille sausage links cut in half
  • 1 cup pickled jalapeños diced
  • 1 cup cheddar cheese or your favorite cheese blend
  1. Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
  2. In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
  3. Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
  4. Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
  5. Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1tablespoon of the cheddar cheese, 2 tablespoons diced jalapeño , and 1 half of a sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.

  6. Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Top with a pickled jalapeño and a sprinkle of cheese. Bake, uncovered, for 15 to 18 minutes, or until lightly browned.

Kolache dough adapted from

Roasted Beets W/ Tarragon & Balsamic Glaze


roasted beets with tarragon and balsamic glaze I. Love. Beets. And these roasted beets with tarragon and balsamic glaze is the perfect side dish or  just great to eat all by itself.

Yes, I'm guilty to drizzling a little more glaze and tarragon on the slices and going to town on them. I love this recipe because its quick, simple and full of flavor! If you haven't had tarragon before, it is a lovely bright herb that has taste similar to anise (think licorice).

The balsamic glaze is quick to put together, just equal parts balsamic vinegar and brown sugar. Bring to a boil and then simmer until reduced and nice and thick!

Enjoy y'all!

roasted beets with tarragon and balsamic glaze

roasted beets with tarragon and balsamic glaze

Roasted Beets W/ Tarragon & Balsamic Glaze

  • 1-2 lbs beets
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar
  • kosher salt for seasoning
  • fresh cracked black pepper
  • extra virgin olive oil
  • 4 tablespoons fresh tarragon, chopped
  1. Trim off tops of beets and place them in a large pot with water to cover. Bring to a boil and then simmer for 20-30 minutes until tender. Let beets cool a little bit and then with a paper towel or dish towel, peel the skin from the beets (the skin comes off easier when beets are still a little warm). 

  2. While beets cook, in a small pot combine the vinegar and sugar. Bring to a boil and then reduce the heat. Reduce until nice and syrupy and mixture coats the back of a spoon, 10-15 minutes. 

  3. Preheat oven to 375° Slice beets 1/8-inch thick and place on a sheet pan. Season with salt, pepper and a drizzle of olive oil. Roast for 10 minutes and then add 2 tablespoons of the chopped tarragon and a healthy drizzle of the balsamic glaze. Continue to cook or another 5 minutes. Remove from oven and sprinkle with remaining tarragon and a little more of the glaze if need be. Enjoy!

Shrimp & Harissa Grits w/ Chermoula

harissa grits and shrimp beyond the bayou* This post is sponsored by Mina. Thank you for supporting brands that I love and make this possible. Shrimp and grits gets a remix! I remember the first time trying Harissa and thinking about how much zip and flavor it contained. If you are not familiar with this fiery condiment, it is chili pepper paste made with chili peppers, garlic, olive oil and spices.

When I first tried Mina Harissa I loved the freshness of the product! It packs a punch and has the right amount of heat. So why not add it in one of my favorite things to cook, grits!

harissa grits and shrimp beyond the bayouThis recipe for shrimp and grits not the shrimp and grits you know. Inspired by Moroccan and Tunisian cooking, I used Mina Harissa and also made the flavorful chermoula relish. If you are looking for bold and delicious flavors. I always wanted to make chermoula and I'm so glad I paired wonderfully with the shrimp, fresh peas and roasted cherry tomatoes.

For Chermoula think bright parsley, cilantro and fresh mint leaves, with earthy cumin, preserved lemons and smoked paprika.

harissa grits and shrimp beyond the bayou

harissa grits and shrimp beyond the bayou

Shrimp & Harissa Grits w/ Chermoula

  • 1 1/2 cup grits
  • 6 cups of water
  • 1/2 cup harissa
  • 2 oz heavy whipping cream
  • 1 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 3 tablespoons chives, minced
  • 1 pint cherry tomatoes
  • extra virgin olive oil
  • 1 pound shrimp
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • 1 cup peas


  • 1 cup cilantro
  • 1/2 cup parsley
  • a handful of mint leaves
  • 4 garlic cloves
  • 3 tablespoons of preserved lemon, rough chopped
  • 1/3 cup cup lemon juice
  • 2 teaspoons cumin, ground
  • 1 tablespoon paprika
  • a pinch of cayenne
  • 1/2 cup olive oil
  • kosher salt to taste


  1. In a blender or food processor, add the cilantro, parsley, mint, garlic, preserved lemon, lemon juice, cumin, paprika, and cayenne. Pulse until all ingredients are finely chopped, making sure to stop and scrap down the sides. With the motor running, slowly add in the olive oil. Season with salt and place aside. 

Shrimp & Grits

  1. In a pot add the grits and water and cook for 30-45 minutes until grits are tender (you may need to add a little water along the way). Once grits are tender, add in the Harissa, heavy cream, butter, chives and salt. 

  2. While the grits cook, preheat oven to 400°degrees. Toss cherry tomatoes in a little olive oil and salt. Roast until blistered, 10-15 minutes. 

  3. In a heavy-bottom skillet heat olive oil and when hot add the shrimp. Sear shrimp on one side for 3-4 minutes over high heat, turn heat down and flip shrimp. Add the garlic, lemon juice, 3 tablespoons of chermoula, and cook for 5 minutes. Add peas and tomatoes and heat through. 

  4. Spoon some of the grits in a bowl and top with the shrimp chermoula mixture. Garnish with more chives and butter if you please!


Sous Vide Coffee Ancho Short Ribs

sous vide short ribs-beyond the bayou Okay, y'all these coffee-ancho short ribs are good! Falling off the bone good! They take a bit of love and work--yes they were sous vide, and for 24 hours, but if you do not own a sous vide, there is hope!

I did not think I had the patience to wait, but it was worth it. Rest assured, if you do not have a sous vide machine, you are more than welcomed to cook them the old fashioned way, a nice low and slow braise in the oven. But be sure to check out my sous-vide steak recipe!

Ancho and coffee pairs so wonderfully together! I cannot wait to use the marinade on chicken! I added a handful of my favorite spices to the coffee ancho sauce. I love bold flavors and these surely stuck out. Think coriander, allspice, clove, spicy black pepper, cumin and cinnamon--yes all that goodness.

To make your own chili paste, all you have to do is take dried chiles and rehydrate them in hot water for 30mins up to an hour. After that you puree and then strain.

These delicious coffee-ancho short ribs went with some tacos I made--recipe soon! 

sous vide ancho coffee short ribs

If some of y'all are wondering what sous vide (pronounced-sue-veed) is French technique where you cook food vacuumed sealed in a temperature controlled water bath. It is a gentle process. And tough cuts of meat really needs a great amount of patience, as they can take up to two days to get tender.

sous vide ancho coffee short ribssous vide ancho coffee short ribssous vide ancho coffee short ribs

Coffee-Ancho Short Ribs

  • 2 tablespoons olive oil
  • 1 teaspoon whole allspice added
  • 1 teaspoon whole cloves added
  • 3 teaspoons of cumin
  • 2 teaspoons of coriander
  • 1 teaspoon of whole black peppercorns
  • 4 cloves of garlic (minced)
  • 5 whole ancho chiles
  • 4 whole guajillo chiles
  • 2 cups of leftover liquid
  • 2 cup of coffee
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 1 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/2 cup demi glace (can be store brought)
  • 1/2 cup ancho paste
  • 1 tablespoon butter
  • extra virgin olive oil
  • 2 lbs short ribs
  • fresh cracked black pepper
  • kosher salt to season
  1. Place dried chiles in a bowl and bring a pot of water to a boil. Once water is to a rolling boil, pour the water over the dried chiles, cover with plastic wrap and let sit for 30 minutes to an hour.
  2. While chiles are steeping. Toast the allspice, cloves, cumin, coriander and black peppercorns in a dry skillet until fragrant. Remove and place in a spice grinder. Grind until a fine powder is achieved. In a medium-sized pot, heat the olive oil and add the spices. Drain the chiles and tear or cut into pieces and add to the pot. Stir for a few minutes and then add 2 cups of the reserved liquid from the chiles, coffee, salt, cinnamon, honey, tomato paste and apple cider vinegar. Bring to boil and then reduce the heat. Cook for 30-45 minutes. Remove from heat and then place into blender. Blend on high for 10-15 seconds to create a smooth sauce. Strain sauce back into pot and cook for another 10-15 mintues. Taste for seasoning.

  3. Prepare the beef. Season with salt and pepper on all sides. Let sit at room temp for up to an hour. While meat is resting, pour roughly 3 tablespoons of olive oil into a cast iron skillet. When heated, sear short ribs on all sides. Remove and let cool. 

  4. Turn on sous vide circulator according to manufactures settings. Heat water to 167 degrees and set time for 24hours. Place cooled short ribs, 1/2 cup of ancho paste and Demi glace into a zip lock bag or vacuum sealed bag. Once water is heated to desired temperature, drop bag into water and cook for 24 hours. If your using a plastic bag, partially leave it unzipped so that the air can be pushed out before sealing it fully. 

  5. Once cooked, remove from bag and serve with more ancho sauce.

Oven Method: 350 degrees

After making the sauce and searing the short ribs. Place into a dutch oven-covered and cook for 2.5-3 hours until nice and tender

Crispy Fish Sandwich with Charred Jalepeno-Lime Sauce

crispy fish sandwich

crispy fish sandwich

I was craving a crispy fish sandwich from McDonald's but got the bright idea to make my own. Because, how hard can it be? Well, it wasn't that hard at all because this sandwich was SO GOOD and worth it! If there is one thing I would change, it would be to not make massive size patties! Yes I went a little bit overboard with them!

Seriously y'all, this is so simple and so tasty! These crispy fish patties are going to be on rotation for me during the warm weather. I'm even going to look into freezing patties to have a supply stash.

They would be good as fish bowls if I want to be a tad healthy.

crispy fish sandwich

crispy fish sandwich

I haven't even gotten to the sauce yet and how amazing it is! I charred some jalapeños, minced them up and mixed with sour cream, mayo, cilantro, lime juice and just a pinch of sugar--that is it!

The flavor of charred jalapeños and the sauce paired wonderfully with the crispy fish. I used cabbage as my "greens" but you can use romaine or leaf of choice. I love cabbage with fish, think delicious fish tacos with thinly shredded cabbage.

Tilapia doesn't have to be used, you can use your flakey fish of choice if your not a fan of tilapia. All you do is steam until cooked all the way through--remember be gentle when removing it! We still want some notable pieces. I then mixed it with seasoning, an egg, a bit of flour and some panko bread crumbs. Place it into a pan lined with plastic wrap and let it chill for at least an hour. Cut into desired size and then batter and pan fry!

You then have your very own crispy fish patty!

Get your buns, some shredded cabbage and the tasty charred jalapeño lime dressing!


crispy fish sandwich

crispy fish sandwich

crispy fish sandwich

crispy fish sandwich

Crispy Fish Sandwich with Charred Jalapeño Lime Dressing

  • 1 pound tilapia

  • 1/2 teaspoon granulated garlic

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon white pepper, ground

  • 1 teaspoon creole seasoning

  • 1/2 teaspoon old bay

  • 1/8 teaspoon cayenne pepper, ground

  • 1/2 teaspoon kosher salt

  • 2 jalapeños charred

  • 1 tablespoon sour cream

  • 1/2 cup mayo

  • 2 tablespoons cilantro, minced

  • juice of 1/2 a lime

  • a pinch of sugar

  • 1/2 a head of cabbage, thinly shredded

  • 1 green onion, thinly sliced

  • 1 pack of hamburger buns


  • 2 eggs beaten

  • 1 cup flour

  • a pinch of old bay

  • 1 cup panko bread crumbs

  • neutral oil for frying

  1. Place your fish fillets in a steamer basket and steam for 15-20 minutes until cooked through. Cooking time with vary depending on size and thickness. If you don't have a steamer basket. Place the fillets in a pan with a little water. Cover with foil and bake for 15-20 minutes at 350 degrees.

  2. Once fish is cooked, let cool and flake with a fork. Place in a bowl and set aside. Crack egg into a bowl and add the, garlic, onion, white pepper, creole seasoning, old bay, cayenne pepper and kosher salt. Whisk until combined and then pour over the fish. Add the flour and panko bread crumbs and gently fold into the fish making sure not to shred the fish too finely.

  3. You can either mold the mixture into patties or place into a baking pan line with plastic wrap. Refrigerate for at least 1 hour.

  4. While fish chills, make the dressing. Mince the charred jalapeños and add to a bowl (keep the seeds if you want the heat), add the sour cream, mayo, cilantro, lime juice and sugar. Mix until combined and set aside.

  5. Line a baking sheet with paper towels to absorb the oil from frying. Set up a breading station with three containers. Place the flour and old bay in the first container, the eggs in the second and panko in the third. One at a time, dip the fish patty in the flour, coating evenly, and then in the eggs, making sure to let the excess drip off and then finally roll into the panko. Repeat the steps until finished. In a heavy bottom pan, pour in oil until it comes halfway up sides of pan. Heat to 350 degrees. Fry the patties turning them gently until deeply golden on all sides. Transfer to the prepared baking sheet.

  6. Toast the hamburger buns, add some of the charred jalapeño lime dressing, a fish patty, cabbage and green onions! Enjoy

Saffron Cardamom Flan w/ Pistachios


Saffron Cardamom Creme CaramelIf you love flan, you will love this dessert. This saffron cardamom infused flan has subtle floral notes and is extremely delicious! I love to play around with different flavor profiles, especially those that I don't cook with often. I've been having some saffron in my cabinet just sitting there and then the light bulb went off! The base for this recipe comes from one of my favorite female chefs, Suzanne Goin. I loved the ease of just opening up some cans and placing the contents in the blender for a quick buzz. Believe it or not, saffron is used in a lot of desserts, not just paella. It has a subtle yet distinct flavor profile that needs to be used sparingly, especially considering the price tag.

Saffron Cardamom Creme CaramelFor this desert I paired saffron, cardamom and orange to kick up a notch the delicious creamy custard. Served it alongside some candied and roasted pistachios, as well as some orange slices. The candied pistachios are an option. I was just testing out a trick I saw on Instagram, but roasted pistachios will do the trick. To supreme an orange, this link from Martha Stewart is a great guide. You will also see a picture of me torching some oranges, but again, just me having fun with some of my toys!

If you love bold flavors and want just the right amount of bold flavors in your face, then you would love this dessert. Its creamy, decadent and delicious! The slightly burnt caramel syrup spares nicely with the semi-sweet custard. Next time I will add a little dollop of whipped cream, since it is not overly sweet.


Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel

Saffron Cardamom Creme Caramel


Saffron Cardamon Flan

  • 1 cup granulated sugar
  • 1 12 ounce can of evaporated milk
  • a pinch of saffron
  • 3 cardamom pods or 1/4 teaspoon cardamom ground
  • 1 14 ounce can of condensed milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 teaspoons orange zest
  • 1 cup toasted pistachios, chopped
  • 1 orange supreme
  1. Preheat the oven to 300 degrees. Gather eight ramekins and place aside. In a medium-sized saucepan, stir together the sugar and 1/4 cup of water. Bring to a boil over medium heat without stirring. Cook for about 10 minutes, until the sugar caramelizes and becomes deep golden brown. Pour about 1 1/2 teaspoon  of caramel into each of the ramekins. Swirl them around to make sure to evenly coat the bottom. 

  2. Pour the evaporated milk into a small pot over medium high heat. Add the saffron and cardamom pods. You want to bring the temperature up, but not to a boil. Cover and let steep for 5-8 minutes. Strain and let cool.

  3. Pour the condensed milk, evaporated milk, vanilla extract and eggs into a blender and mix at high speed for a few seconds until everything is incorporated. Pour the mixture through a strainer into a bowl. Stir in the orange zest and then pour into the prepared ramekins and fill each one just below the rim. Place ramekins into a large roasting pan and pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover whole pan with foil and place into the oven. Bake for 1 hour until set. Remove from the oven, uncover and let cool in the water bath for 15 minutes. Refrigerate for at least 2 hours. 

  4. Run knife around the edges and turn each custard onto a plate. Serve with toasted pistachios and orange supreme. 

Oyster Stew w/ Garlic Croutons

Oyster Stew Beyond The Bayou Food Blog The great thing about this oyster stew is that it is pretty quick to put together. My friends always tease me about how I describe anything that I'm cooking as "easy or quick" but I promise you that this oyster stew will make a quick and delicious meal.

Think a creamy béchamel sauce, fennel, onions, celery, potatoes and garlic. A little bit of Pernod to deglaze the pan and then smokey and fatty smoked sausage to pair with the briney-oysters. So good!

I speak on added texture to food often, so for this oyster stew I made some garlic croutons that I crumbled on top--you can't go wrong there.

Oyster Stew Beyond The Bayou Food Blog-2

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew Beyond The Bayou Food Blog

Oyster Stew

  • 1 small baguette, cut into cubes
  • extra virgin olive oil
  • 1 teaspoon Creole seasoning
  • 2 cloves garlic, diced
  • 6 ounces smoked sausage
  • 1/4 cup onions, diced
  • 1 celery salt, diced
  • 1/4 cup fennel, diced
  • 2 tablespoons Pernod Liquor
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1/2 teaspoon kosher salt
  • 2 Yukon gold potatoes, peeled and rough cut
  • 2 tablespoons heavy cream
  • 1 pint shucked oysters
  • a pinch of cayenne pepper
  • 1/2 teaspoon garlic powder
  • a pinch of white pepper
  • a dash of worcesherhire
  • hot sauce for serving
  1. Preheat the oven to 350 degrees. Place baguette cubes, a drizzle of olive oil, creole seasoning and garlic in a bowl and mix well. Place on lined sheet pan and bake in the oven for 15 to 20 minutes until golden brown. Place aside and let cool.

  2. In a 12 quart saucepan, add the smoked sausage cook until nicely browned. Remove and drain on paper towels. Stir in the onions, celery and fennel and cook until soften. Add in Pernod and cook for 2-3 minutes until alcohol cooks out.  Add the butter and then the flour. Cook for 2-3 minutes. 

  3. Pour in the milk and add the salt and potatoes. Cook until potatoes become tender. Add heavy cream, oysters and liquor and seasonings. Cook on low, for 5-6 minutes to just poach the oysters. Taste for seasoning and serve in a bowl with the croutons. 

Coffee Milk Punch

New Olreans Milk Punch Beyond The Bayou The classic Milk Punch! I love it and really wanted to do this recipe but add another love of mine to it, coffee!

This recipe main liquors is rum and an amaro by Amaro Montenegro, which I'm loving at the moment. The other star is the cold brew New Orleans style coffee. Its sweetened with powdered sugar and finished with a few dashes of bitters and freshly grated nutmeg.

Enjoy this creamy coffeelicious drink!

New Olreans Milk Punch Beyond The Bayou

New Olreans Milk Punch Beyond The Bayou

Coffee Milk Punch

  • 2 oz whole milk
  • 2 oz half-and-half
  • 1 oz Amaro Montenegro
  • 1 oz Rum
  • 1-1 1/2 oz Cold Brew Coffee
  • 1 TB powdered sugar
  • A dash of bitters
  • freshly ground nutmeg
  1. Combine all ingredients into a cocktail shaker and shake with ice. Strain into a glass over ice and add a dash or two of bitters and nutmeg. 


King Cake With Praline Glaze and Cream Cheese + Happy Mardi Gras


It's that time of year, Mardi Gras y'all!

Now is the time you see endless King Cakes taking over the grocery stores. Purple, green and gold everywhere around the city and surrounding cities. This Mardi Gras King Cake has a delicious praline glaze and is stuffed with cream cheese. Did y'all even know that King Cake is not actually a cake? Its really a bread-like-cinnamon-rolly-delciousness going on.

I remember Mardi Gras being a time of joy and absolute FUN. Even though it has been years since I've been back home during the festival season--yeah I know, long overdue--but I will never forget the energy of the city. If you have never been, you need to experience Mardi Gras at least once!

The inspiration of this King Cake came from pastry chef Lisa Marie White from her famed Domenica King Cake. The brioche dough is rolled with a cinnamon sugar sprinkled with orange zest and then a mascarpone cheese filling that is sweetened with just a little powdered sugar. Once baked, a praline glaze is poured over it and also your regular icing glaze.

I decided to not cut the cake in half and stuff it but just roll the cream cheese filling into the dough. It still came out delicious! Never would I have thought I would be making King Cake, but soooo glad I did!

Happy Carnival Season!

King Cake With Praline Glaze & Cream Cheese

  • 1 cup firmly packed dark brown
  • 1 cup butter (softened)
  • 4 teaspoons ground cinnamon (divided)
  • 1½ teaspoons orange zest (divided)
  • 1 cup warm whole milk (about 95°)
  • ½ cup sugar
  • 2 tablespoons dry yeast
  • 3¾ cups all-purpose flour (divided, plus more for kneading)
  • 1 cup butter (melted)
  • 5 large egg yolks (beaten)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • purple green and gold decorative sugars

Cream Cheese Filling

  • 1 8 oz package of cream cheese
  • 1 8oz container of mascarpone cheese
  • 1 egg yolk
  • a pinch of kosher salt
  • 1/8 teaspoon lemon zest
  • 1 cup of powdered sugar

Praline Glaze

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tablespoons molasses
  • 1 tablespoon corn syrup

Icing Glaze

  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Cream Cheese Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, add cream cheese add mascarpone and beat until smooth. Scrape down sides once again. Add salt and sugar, and mix until combined. Place in a piping bag and refrigerate until chilled. 

Praline Glaze

  1. In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the sugar is melted and mixture is bubbly, making sure to not stir too much. Slowly add cream, and whisk until thoroughly combined. Be careful, mixture may splatter. Whisk in corn syrup and molasses. When mixture is ready, it will have a velvet sheen. Keep warm until using.

Icing Glaze

  1. Mix all ingredients together until smooth. 

King Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar, butter, 1 teaspoon cinnamon, and ½ teaspoon orange zest. Beat until combined, and set aside.

  2. In a large bowl, place warm milk; 
add sugar, yeast, and a heaping tablespoon of flour, and whisk until sugar and yeast are dissolved. Let stand until foamy. Whisk in the melted butter, eggs, vanilla, and remaining 1 teaspoon orange zest.
  3. In a separate large bowl, combine nutmeg, remaining flour, and remaining 3 teaspoons cinnamon; fold flour mixture into the milk mixture with a large rubber spatula. After the dough comes together and pulls away from the sides of the bowl, shape it into a large ball. Knead dough on a well-floured surface until it is smooth and elastic, about 15 minutes.
  4. Return dough to bowl, and cover with plastic wrap; set aside in a draft-free place until dough doubles in size, about 1 ½ hours. Punch dough down, and roll dough out to a ¼-inch thick rectangle (about 20x12-inches). Lightly spread with reserved brown sugar mixture. On one end, pipe the cream cheese mixture starting 1/3 from the top of one end all the way down stopping 1/3 from the end. 

  5. Roll up long side of dough as tightly as possible, like a cinnamon roll, and pinch ends closed. Shape it into an oval shape, and tuck the ends under each other. Line a rimmed baking sheet with parchment paper, and spray lightly with cooking spray. Place dough on prepared baking sheet, and let rise until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 375°. Bake 
until cake is golden brown, about 
30 minutes. Let cool for about 
30 minutes. While cake is baking, prepare the Praline Glaze

  7. Let cake cool and drizzle some parts with the praline glaze and others with the icing glaze. Sprinkle with decorative sugars and enjoy with a cup of coffee!

This recipe is adapted from Louisiana Cookin Magazine.

Creole Seafood Courtbouillon

In honor of Black History Month, I had the opportunity to partner with 28 other amazing black food bloggers to participate in an awesome virtual potluck! For the Black History Month Virtual Potluck, each food blogger is showcasing a recipe that will get your taste buds tingling!

I have looked at last years bloggers and recipes and my mouth was drooling and loving all of the different cultures and cuisines represented. From African to Jamaican and so on! A big thanks for Meiko Drew over atMeiko And The Dishand Aaron Hutchenson over at The Hungry Hutch for putting this together!

For y'all I have made a classic Creole Courtbouillon (Coo-Be-yon) .This is a dish I remember having growing up, mostly with catfish being used, but it was always a dish I loved. Very much so a Creole influence with the stewed tomatoes.

Courtbourtbouillon Beyond The Bayou-1

Courtbourtbouillon Beyond The Bayou-1

The fish is nestled in a bubbly creole tomato sauce seasoned with the trinity, roux, seafood stock and a splash of white wine. But, it does not stop there. Luckily I had some blue crabs in the freezer and threw some of them in along with some shrimp. The perfect meal. Any fish can be used. I love using red fish but only found red snapper out here, so feel free to use whatever you are able to find in your area.


Please make sure to scroll below and check out the other great bloggers and their recipes!

Creole Seafood Courtbouillon

  • 1 whole red fish or fish of choise (2-3lbs)

  • 1 1/2 teaspoon kosher salt

  • fresh cracked black pepper

  • 1/2 cup roux

  • 1 cup onions, chopped

  • 1 cup green bell peppers, chopped

  • 1/2 cup celery, chopped

  • 4 cloves garlic, minced

  • 3 blue crabs, cut in half

  • 1/2 cup white wine

  • 1 teaspoon creole seasoning

  • 1 teaspoon red pepper flakes

  • 1 28oz can of diced tomatoes

  • 2 cups shrimp stock

  • 2 bay leaves

  • 1 tablespoon Worcesterhire sauce

  • 1 sprig of tarragon or fresh thyme

  • 1 pound shrimp, peeled and deveined

  • 1 pint of oysters (optional)

  • 2 bunches of green onions, chopped

  • 1 lemon cut in half

  1. Preheat oven to 350 degrees. Score fish on both sides and then season with salt and black pepper and place in a roasting pan.

  2. In a pan over medium heat, add your roux. Add the onions, bell peppers and celery. Cook for 5-6 minutes and then add garlic, blue crabs, wine, creole seasoning and red pepper flakes. Cook for 3-4 minutes.

  3. Increase the heat and add the can of tomatoes, shrimp stock, tarragon, and bay leaves. Bring to a boil and season with salt, pepper and Worcestershire sauce.

  4. Pour creole sauce over the redfish and cover with foil. Bake for 35-40 minutes. Remove foil and add shrimp and oysters (if using) around fish and bake uncovered for another 15-20 minutes.

  5. Serve with rice and green onions.

Beautiful Eats & Things |Turkey Sausage Stuffed Collard Green Wraps

Better With Biscuits |Corn Pudding

Meiko and The Dish |Canied Bourbon Peach Cobbler

Savory Spicerack |Creamy Fish Stew

Chef Kenneth |Fried Sweet Potato Hand Pie

The Hungry Hutch |Orange Bundt Cake with Vanilla Glaze

Food Fidelity |Mofongo Relleno

Brandi's Dairy Better |Than Jiffy Cornbread from Scratch

Chocolate for Basil |Pilau and Kachumbari (Spiced Rice with Pico)

Cooks With Soul |Braised Short Rib Meatloaf

The Kitchenista Diaries |Smothered Turkey Wings

My Life Runs On Food | Lentil Soup and Roast Okra

D.M.R. Fine Foods |Cinnamon Raisin Bread Pudding with Maple Glaze

Dash of Jazz |Nigerian Jollof Rice

Domestic Dee |Fried Peach Hand Pies

Eat.Drink.Frolic. |Olive Oil Braised Collard Greens

Food is Love Made Edible |Buttermilk Biscuits with Fried Chicken and Tabasco Honey

High Heels and Good Meals |Crawfish Etouffee

HomeMadeZagat |Shrimp with Spicy Curry Cream Sauce

Houston Food Fetish |Sweet Almond Tea Cakes

In the Kitchen w/Kmarie |Pineapple Lemonade

Marisa Moore Nutrition |Bourbon Peach Glazed Salmon

Orchids + Sweet Tea |Carrot and Zucchini Noodles Stir Fry with Shrimp

Raised on Ramen |Orange Glazed Brussels Sprouts

Simply LaKita |Blackberry Cobbler

The Seasoning Bottle |Honey Turmeric Skillet Chick

Chicken Tinga Cheese Fries

Chicken Tinga Fries Beyond The Bayou

Just in time for the big game, these chicken tinga fries will sure be a hit! Unfortunately, my Saints are not in it--please let's not talk about that last play....but, back to the food--these are da-bomb!

For the big game, I do not want to spend a lot of time cooking so I wanted minimal work involved and easy bite size snacks. For this recipe I used my new go to ingredient, D'Artagnan's Chicken Leg Confit.

Y'all, I love this stuff and the recipes you can make with the chicken leg confit are endless. These have been in my freezer for a few weeks and I finally took them out.

Since moving to Texas, I have been introduced to a wide variety of different cuisines. Friends from different cultures and backgrounds took me in and we bonded over food and cooking! One of the recipes I remember a good friend of mine making was chicken tinga. Chicken tinga is shredded chicken cooked in a smokey tomato sauce with chipotle chiles and onions. This paired with crispy French fries and your favorite cheese sauce is the perfect game day snack that is put together in no time!

Chicken Tinga Fries Beyond The Bayou

*For this post the wonderful people from D'Artagnan Foods were kind enough to offer me some of their product. As always, all thoughts and opinions are my own,I have been a long time supporter of D'Artgnan and their products!


Chicken Tinga Fries

  • extra virgin olive oil
  • 1/2 onion sliced
  • 2 tomatoes roughly chopped
  • 2 garlic cloves, minced
  • 1 6-ounce can of chipotle puree
  • 1 cup chicken broth or stock
  • 1 package of D'Artagnan Chicken Leg Confit (*can use 3 chicken quarters cooked and shredded)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon kosher salt
  • fresh cracked black pepper
  • 1-2 bags of your favorite French fries
  • 1 jar cheese sauce
  • fresh chopped cilantro
  • pickled jalepeño peppers for serving
  • sour cream for serving
  1. In a skillet over medium heat heat oil and then add the onions, tomatoes, garlic, chipotle puree and chicken broth. Bring to a boil, add chicken, cumin, salt, and black pepper. Turn off heat and place aside. 

  2. Bake fries accordingly to package directions until nice and crispy. While your fries are cooking, heat up cheese sauce and reserve. Once fries are cooked, place on sheet pan and top with chicken Tinga and cheese sauce. Garnish with pickled jalapeño, cilantro and sour cream. 


Cajun Jambalaya

cajun jambalaya Cajun Jambalaya is one of my favorites. Cajun Jambalaya is different from Creole as it tends to not have tomatoes or seafood--basically just meat and more meat.

I love Jambalaya and honestly after trying this wondered why I do not make it enough.

With Mardi Gras right around the corner I remember my parents cooking hearty meals for us to take on the parade routes and also to have once we got home. This recipe is perfect to have any day.


cajun jambalaya

Y'all know how much I love  D'Artagnan Foods and a big thank you for them for sending me their delicious andouille sausage, tasso ham and chicken confit leg. All these delicious meats, went into the making of this popular Cajun rice dish.

cajun jambalaya

The great thing about Jambalaya is that you can add a lot of different ingredients and make it your own. I wanted something different, because I would always put seafood in everything. So, here is a recipe for a classic meaty rice dish with all the right flavors.

Cajun Jambalaya

  • 1 cup bacon (chopped)
  • 2 links of Andouille sausage (sliced)
  • ½ cup Tasso, diced (diced)
  • ½ cup onions (diced)
  • ½ cup green bell pepper (diced)
  • ½ cup celery (diced)
  • 4 cloves garlic (minced)
  • 2 pounds chicken thighs, diced (cut in half or shredded)
  • 1 ½ cups of rice
  • 1 tablespoon granulated garlic
  • 1 teaspoon celery salt
  • 2 bay leaves
  • 1 ½ teaspoon Creole seasoning
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoon Worcestershire sauce
  • 2 ½ cups chicken stock
  • 1 bunch of green onions, sliced (chopped)
  1. In a heavy bottom cast iron pot, add bacon and cook for 5-6 minutes, until lightly browned and fat rendered out. Add in the andouille and tasso and cook for another 5-6 minutes, making sure to get a nice color on the meat. Add chicken thighs and cook for another 5-6 minutes. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add in the bell pepper, celery and garlic and cook for 5 minutes.

  2. Stir in the rice, granulated garlic, celery salt, bay leaves, creole seasoning, cayenne pepper, thyme, smoked paprika and salt. Toast spices for 3 mintues. Add in stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 20 mintues. Fold in the scallions and serve.


New Orleans Yakamein Soup

new orleans old sober Yakamein or "Old Sober" is a soup I had growing up. Reminiscent of pho, it is a simple no-fuss soup. Often using beef chuck roast and simmered slowly until tender with aromatics of garlic and onions.

Dashes of soy sauce.

Some beef bouillon for added beefy flavor.

And served with spaghetti, ketchup (yes ketchup), a hard boiled egg and a heavy sprinkle of green onions.

new orleans old sober

new orleans old sober

The history of Yakamein is not truly understood. Some say it was brought back by the soldiers from the Korean War. And others state that it was introduced to New Orleans from the Chinese immigrants. Whatever the case, I'm glad it came to be.

For my Yakamein, I wanted to make my own spaghetti--since I have been neglecting my pasta maker, but your favorite store brought spaghetti will do. I added ginger to my broth, picked up a chuck roast and decided to add some beef back bones.

There are also some recipes that use pork or both beef and pork. Some would also throw in shrimp. I hope y'all try this delicious yet simple soup that I had growing up and enjoy it just as much as I did and still do!

new orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober yakamein-www.beyondthebayoublog.comnew orleans old sober

New Orleans Yakamein Soup

  • 3 lbs beef chuck roast
  • 2-3 beef back bones (optional)
  • 2 teaspoons of Creole seasoning
  • 1 inch piece of ginger
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon beef bouillon (I like the better than bouillon brand)
  • dried chile peppers
  • 1 package of spaghetti, cooked
  • thinly sliced onions
  • green onions for garnish
  • 5 hard boiled eggs
  • ketchup for garnish
  • Sambal Oelek Chili paste
  1. Place the chuck roast and beef ribs in a large stock pot or slow cooker and cover with water. Add creole seasoning, dried peppers and over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.

  2. Remove beef and cube the chuck roast, place aside. Season broth with ginger, soy sauce, beef bouillon. Simmer for 5-10 minutes add beef back in and taste and adjust to your liking. 

  3. In a bowl add the spaghetti with some beef and broth. Garnish with onions, green onions, boil egg and ketchup or Sambal. Enjoy!

If your Creole seasoning contains salt, be sure to cut back the salt in either the soy sauce or beef bouillon. 

Whiskey Apple Cider Punch With Rosemary Syrup

whiskey apple cider I have gotten back into cocktail making and really enjoying it! Trying out and buying new bourbons and different types of liqueurs. This particular cocktail features some of my new go-to brands, Redemption Rye Whiskey and Amaro Montenegro. Amaro is an Italian liqueur composed of herbs and spices and is usually bitter-sweet.

Coming fresh off a quick stay back home in Nola, I went to one of my favorite spots, Compère Lapin. If you are in Nola, check them out! Great food and cocktails galore! Inspiration flowed and this cocktail came to light. It pairs all things that work well together but the secret weapon is.....

Rosemary syrup! I.Love.It. If you are not a fan, you can easily sub it for your regular simple syrup, but why be basic! Cheers y'all!

whiskey apple cider

whiskey apple cider

whiskey apple cider

Whiskey Rosemary Punch

  • 4 sprigs rosemary
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cups apple cider or apple juice
  • juice of a lemon
  • 4 ounces Amaro Montenegro
  • 2 ounces Rye Whiskey
  • 2 ounces rum
  • 4-5 orange slices
  • cranberries for garnish
  • 1 apple sliced
  1. In a pot over medium-high heat, add the rosemary, sugar and water. Bring to a boil then remove from heat. 

  2. Combine the apple cider, lemon juice, amaro, whiskey and rum in a pitcher. Add some of the simple syrup to taste. Add orange slices, cranberries and apple slices. Enjoy!

Chicken Rillettes

chicken As much as I like to cook and make thing from scratch, I also love to have a few short cuts. These chicken rillettes were made with a new favorite of mine, D’Artagnan's chicken leg confit.

Rillettes are great for entertaining and pretty quick to put together, especially with the short cut of the chicken already cooked. It's a spreadable dish similar to pâté where the meat, usually pork or chicken is slowly cooked in fat with aromatics, wine and spices until tender enough to shred. It is then mixed with more seasonings fresh herbs, some of the fat until it is spreadable and paste-like.


For this chicken rillettes recipe, I reheated the D'Artagnan chicken leg confit in a little liquid and then shredded the meat. Added some of the cooking liquid, spices, shallots and fresh parsley and tarragon until well incorporated. Then, all you do is top with a little melted butter and then serve with a nice baguette, pickles and whole grain mustard.

No worries if you do not have the chicken leg confit, you can either roast or boil chicken leg quarters until tender and then pull apart. I recommend seasoning with a little salt and pepper, onions and garlic and then reserving some of the fat, since they produce a good amount.

Chicken Rilletes

  • 2 packs D’artagnan Chicken Confit Legs
  • ½ cup water
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon tarragon (minced)
  • 1 teaspoon parsley (minced)
  • 2 teaspoons shallots (minced)
  • 2 tablespoons of butter, melted
  • 2 tablespoons Dijon mustard
  • a pinch of cayenne pepper
  • extra virgin olive oil
  1. In a pan, add the chicken legs, water, black peppercorns and bay leaf, cover and bring to a boil. Remove chicken legs but reserve the liquid. Shred meat and place in a bowl of a stand mixer with the paddle attachment. Over low speed, add the salt, white pepper, black pepper, tarragon, parsley, shallots, melted butter, Dijon mustard and cayenne pepper. Taste for seasoning.
  2. Pack into glass jars or ramekins. Chill and then cover with melted butter or olive oil to seal. Serve with crusty bread, pickles and mustard.

Whiskey Dijon Brined Pork Loin

whiskey brined pork lion The new year is here and I'm looking forward to it! I'm also looking forward to making this whiskey dijon brined pork loin again! Whisky, maple syrup, dijon mustard, and spices subtly seasoned the pork loin and made it extremely moist.

Pork loin is one of those cuts people are on the fence about. It can be overcooked and dry, especially since it does not have a lot of fat, but I found that brining works beautifully for this particular cut.

whiskey brined pork lion

It was brined over night. I've heard some horror stories of brines gone wrong.

It was too salty.

The meat was mushy.

whiskey brined pork lion

The basic ratio for brining is 1 cup of salt to 1 gallon of water. Another important note is to make sure you are measuring the salt you use. Each brand of salt varies in weight. Morton and Diamond Crystal are the main stream brands. I highly do not recommend brining with table salt or even cooking with it. But if it is what you have on hand, make sure to weigh out the quantity.

To finish off the pork, you make a quick whiskey mustard glaze and you are off to a delicious meal!

whiskey brined pork lion

Whiskey Dijon Brined Pork Loin

  • 1 3lb boneless pork loin
  • 1 teaspoon coriander seeds
  • 1 teaspoon yellow mustard seeds
  • 3 1/2 cups water
  • 1/2 cup whiskey
  • 4 cloves garlic
  • 6 sprigs thyme
  • 2/3 cups salt
  • 2/3 cups brown sugar
  • 4 tablespoons dijon mustard plus more for brushing pork loin
  • 8 cups of ice

Whisky Mustard Glaze

  • 1/2 cup whiskey
  • 1/2 cup maple syrup or brown sugar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon dijon mustard
  1. In a pan over medium heat, toast your coriander, black peppercorns, yellow mustard seeds for a few minutes until they become fragrant. Add in your water, whiskey, garlic cloves, thyme, salt, sugar and dijon mustard. Bring to a boil  and stir making sure the salt and sugar is dissolved. Remove from heat and add the ice to chill down the brine. 

  2. In a large zip lock bag add your pork loin and the chilled brine. Place in a large bowl or pot and then into the refrigerator. Make sure the pork is fully submerged in the brining liquid. Bine for 6-8 hours. 

  3. In a pot combine the whiskey, syrup, whole grain mustard and dijon mustard. Bring to a boil and then lower heat and simmer for 4 minutes then remove from heat. 

  4. Preheat oven to 400 degrees. Remove pork from brine and dry off with paper towels, bring to room temperature. Brush 1/4 cup of dijon mustard on top and sides of pork loin. Place in oven for 25mins. Lower temperature to 350 degrees and cook for 25 mins. Baste pork with glaze every 5-6 minutes. Pork internal temperature should be 135 degrees. Remove from oven and let rest for 5-10 minutes. Slice and serve with glaze.  Enjoy!


Roasted Vegetables & Apples w/ Bacon & Pecans

Roasted Vegetables with apples and Roasted vegetables with bacon and pecans--yes! This hash-type dish was spot on! What I enjoyed most about this dish was the different textures. I used two of my favorite types of sweet potatoes, a Japanese and the Red Garnet each different in their own right. Then the earthiness from the Brussel sprouts and the slight sweetness from the apples.

Oh, and towards the end, sprinkle some chopped pecans and brown sugar all over--delicious!

I was cooking some pork and wanted a side that would pair nicely and this worked perfectly.

I know everyone is in the hustle and bustle of the holidays and it is all most over.

Roasted Vegetables with apples and

The holidays mostly fly by me since I work in retail, but I'm excited about  since I'm able to be back home to NOLA and spend time with family.

I'm really expecting to do no cooking--none, nada! I want to eat some homey food from my parents and be sure to go to some of my favorite spots and try a few new ones. What have y'all been looking forward to? Holidays to be over or never ending?

Roasted Vegetables with apples and


Happy Eating!

Roasted Vegetables With Bacon & Pecans

  • 3 cups sweet potatoes
  • 2 apples cubed
  • 1 cup brussel sprouts halved
  • 3 slices of bacon, chopped
  • 5 sprigs fresh thyme
  • 1 teaspoon olive oil
  • 1 1/2 teaspoon kosher salt
  • a few cracks of black pepper
  • 1/2 cup pecans, chopped
  • 1 1/2 tablespoon brown sugar
  1. Preheat oven to 400 degrees.

  2. Toss the sweet potatoes, apples, brussel sprouts, bacon, and thyme together. Add the olive oil, salt and black pepper and combine. Spread mixture out on sheet pan and then roast in the oven for 20-30 minutes. Make sure to stir and move ingredients around every 5-10 minutes. The last 5 minutes, sprinkle on top the pecan pieces and brown sugar. Taste for seasoning and serve!


Pears Foster Dutch Baby Pancakes

pears foster dutch baby pancakes Bananas foster move aside! This pears foster dutch baby pancakes are a must make! Quick and perfect for a weekend morning breakfast. I had to try and control myself to not eat it all by myself, but failed happily.

The pears foster syrup can be drizzled over some ice cream, pancakes or even waffles. Oh the possibilities!

pears foster dutch baby pancakes

pears foster dutch baby pancakes

Happy eating!

Pears Foster Dutch Baby Pancakes

Dutch Baby Pancakes

  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tablespoons of sugar
  • 4 tablespoons butter
  • a pinch of salt

Pears Foster

  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean, scrapped or 1 teaspoon vanilla extract
  • 2 pears sliced
  • 1 ounce of rum
  • powdered sugar for dusting
  1. Preheat oven to 400 degrees. In a blender combine the eggs, flour, milk, sugar, and salt. Blend until combined. In a 10 inch heavy bottom skillet, melt the butter over medium-heat. Once melted, pour in batter and then place into oven. Bake for 20 minutes and then the last 5 minutes lower temperature to 300 degrees. Prepare syrup while pancake bakes. 

  2. In a skillet, melt the butter and brown sugar together. Add the cinnamon stick and vanilla. Cook for 2-3 minutes. Add the pears and then sauce for another 2-3 minutes until they begin to soften a little bit. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. Or off heat, you can light a match and burn off the alcohol. You should have a nice thin syrup, if you want your syrup thicker, reduce a little while longer.