Tomato Tart


summer tomato tart recipe-beyondthebayoublogDon't you love all of the summer produce popping up all over? This tomato tart screams fresh ripe tomatoes, fresh herbs, buttery puff pastry and a delicious addictive mayo mixed with grated fontina and parmesan cheese. I decided to take the ever so popular southern tomato pie and make it in tart form. The recipe is adapted from Vivian Howard who is known for her amazing tomato pies.

I have a warning for you, this tomato tart is addictive!

summer tomato tart -beyondthebayoublog

summer tomato tart -beyondthebayoublog

Since tomatoes produce a lot of liquid,  the last thing we want is our puff pastry super soggy, so make sure to slice your tomatoes and toss them in a little bite of salt and sugar, place in a colander, and let sit. After a few minutes, you will see all of the extracted water in the bowl that was released. Blot the tomatoes with paper towels to remove the excess water and you are good to go.

You can use what ever tomatoes you can get your hands on for this recipe. Also, get creative on different cheeses as well, you really have nothing to lose.


Tomato Pie

  • 5 to 6 tomatoes cut into 1/2 inch slices
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 yellow onion, julienne
  • 3/4 cup mayonnaise
  • 1/3 cup grated Fontina Cheese
  • 1/3 cup grated Parmigiano reggiano cheese
  • 2 tablespoons fresh basil, chopped (you will need more to garnish)
  • 1 teaspoon fresh thyme (minced)
  • 1 sheet of puff pastry
  • 1 large egg
  • 1 tablespoon half and half cream
  1. Take the tomatoes and toss with the sugar and kosher salt. Place in a colander over a bowl and let sit for 20 minutes. While the tomatoes sit, make your caramelized onions. In a skillet, add the butter and onions. Cook the onions over medium-low heat until caramelized. 25-30 minutes. After 20 minutes, blot tomatoes with paper towels to remove excess water, place aside.

  2. In a bowl mix together the mayonnaise, cheeses, and chopped herbs. Place aside
  3. Preheat oven to 375 degrees.
  4. Place a sheet of parchment paper on sheet pan and place puff pastry sheet on top. Prick dough all over with a fork, leaving a 1/4 -inch boarder around the edge. Spread mayo mixture on bottom of the puff pastry. Top with the tomatoes, caramelized onions and a few more dollops of the mayo mixture. Mix together egg and half and half, brush the edges with egg wash. Bake for 15 to 20 minutes until edges are lightly browned and cheese melted. Garnish with freshly torn basil. 

Wild Gulf Shrimp w/ Clams and Roasted Tomato Butter

*This post is a sponsored post with Sea To Table shrimp and clams recipe

Shrimp and Clams in a smokey roasted tomato broth is all sorts of good! Grab a bottle of wine and some nice crusty bread and you have a delicious meal in as little as 15 minutes. 

This dish is one of my favorites to make. Quick, easy and not short on flavor. I had the pleasure to partner with Sea To Table and use their delicious sustainable seafood that is nothing short on quailty. 

shrimp and clams recipe

For this recipe I used Sea To Table Wild Gulf Shrimp. Once it hit the hot butter, the sweet aroma brought me back to the shrimp back home in NOLA. One of the great things about Sea To Table’s Wild Gulf Shrimp is that it is traceable. Upon receipt, on the label it states the species, how it was caught and where. Which I think is amazing. What is better than knowing where your food comes from??

You only have 4 main ingredients. Wild gulf shrimp, clams, roasted tomato butter, and wine. 

For the compound butter I took room temperature butter and added finely minced roasted tomatoes, parsley, garlic, smoked paprika, lemon zest, lemon juice, salt and black pepper. 

shrimp and clams recipe

If I were you, I would make a nice size batch, wrap it in some wax paper and store it in the freezer. It is addicting and perfect to pair with some steak or toss with hot pasta. 

Don't forget to check out Sea To Table's other great sustainable seafood offerings!

Happy eating!

Wild Gulf Shrimp & Clams w/ Roasted Tomato Butter

Rosted Tomato Butter

  • 4 tablespoons butter (room temperature)
  • 2 tablespoons roasted tomatoes (finely chopped)
  • 1 tablespoon parsley (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh cracked black pepper

Shrimp & Clams

  • 1 tablespoon olive oil
  • 1 package of Sea To Table Wild Gulf Shrimp
  • 1 teaspoon kosher salt
  • a few turns of fresh cracked black pepper
  • 1 pound clams
  • 1/4 cup white wine
  1. In a small bowl combine the butter, tomatoes, parsley, garlic, smoked paprika, salt, lemon zest, lemon juice and black pepper. Combine well and then place aside.
  2. Heat oil in a skillet over medium high heat. Season shrimp with salt and pepper and then place into skillet. Cook for 2 minutes on one side and then flip. Add clams, wine, and 2 tablespoons of the roasted tomato butter. Cover and cook for 6-8 minutes until clams open up. Remove from heat, add more tomato butter, fresh parsley and a squeeze of lemon. Serve with crusty bread. Enjoy

Saffron Lemon Chicken

saffron lemon chicken If you want to improve your roast chicken game, make this recipe. Roasted saffron lemon chicken has. changed. my. life. period.

I don't cook much with saffron but I think I may need to changed that. This recipe came from Savuer Magazine, right smack on the front cover. It has made its way from my coffee table, to bathroom, to a corner somewhere and then back to my coffee table.

I have glanced at the recipe many times but finally decided to make it--so glad I did. I do not roast chicken often, but I was intrigued to give it a shot.

goat cheese panna cotta cherries beyondthebayoublog

For this particular recipe I followed the Zuni Cafe method for roasting chicken.

You salt your bird for 2-3 days. I did not have that much time, but salted it overnight and still had great results.

Since I salted my chicken, I omitted the salt in the recipe and just muddled together the saffron and black pepper. Brought my chicken up room temperature, grabbed a few lemon slices, rosemary sprigs and tucked it until the skin and into the cavity.

Very hot oven, like 450 degrees breast side up for 30 minutes. Flip and then cook for another 20-25 minutes and flip again, breast side up for another 10-15 minutes.

Game changer.

saffron lemon chicken

The best part? The gravy. Have this with some delicious roasted potatoes and tzatziki or lemony yogurt on the side and everyone will love you.

Saffron Lemon Chicken

  • 1 whole chicken
  • kosher salt for seasoning
  • 6 sprigs rosemary
  • 1 lemon thinly sliced
  • 1 teaspoon saffron threads
  • 2 teaspoons kosher salt
  • 1/4 teaspoon whole black peppercorns
  • 2-3 tablespoons butter
  • 1 teaspoon minced rosemary
  1. Measure out 3/4 teaspoon of salt for every pound of chicken. Slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh Rub the outside of the chicken with the salt mixture, making sure to get under the wings and drumsticks and sprinkling heavily over the thicker parts of the breasts and thighs. Twist and tuck the wing tips behind the shoulders.
  2. The chicken should be covered, but still with some air circulation around the bird. Chill for up to 3 days in the refrigerator. (I let the chicken dry-brine for 1 day and it came out moist).
  3. Preheat the oven to 475°F.
  4. Cook saffron lightly in a dry skillet until fragrant, 1-2 minutes. Let cool and transfer to a mortar and pestle. Add the black peppercorns and grind into a coarse powder. Wipe chicken dry and slide fingers under the skin of chicken breast and rub spices over and under the skin, and inside the cavity. Place rosemary and lemon slices under the skin and inside the cavity. Tie the legs together using butchers twine.
  5. Preheat the pan roasting pan over medium heat. Place the chicken breast side up in the pan. It should sizzle.
  6. Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. The chicken is done once an instant-read thermometer inserted into the thickest part of the thigh reads 165º, let rest for 10 minutes before carving.
  7. Lift the chicken from the roasting pan and set on a plate. Carefully remove the clear fat and leave the drippings. Add about a tablespoon of water to the hot pan and the butter. Whisk and add 1 teaspoon minced rosemary. 

  8. Serve chicken with your sides of choice and the pan drippings. 

Jerk American Lamb Ribs & Mango Chutney

*This post has been created in Partnership with the American Lamb Board. jerk lamb ribs-beyond the bayou blog

You need to stop what your doing and go out and hunt for some delicious lamb ribs! They are hard to come by, so make sure to check in with your local grocery store or butcher to special order for you. They are worth it!

This is another recipe in partnership the American Lamb Board, be sure to check out their site for more delicious lamb recipes.

I first had lamb ribs working at a restaurant and was blown away by them. For one, it was the first time I've ever seen them. Secondly, back then I wasn't really a lamb fan as I am now, but working at the restaurant my goal was to try any and everything--and I'm glad I tried the lamb ribs.

I need to let y'all know that they were baked until tender and then dredged in a tempura batter and fried, so yeah, hard to pass that up.

jerk lamb ribs-beyond the bayou blog

For this recipe, it is crucial to make sure you trim any excess fat and render as much fat during the cooking process. Lamb ribs have a reputation for being too fatty, but make sure you get a rack with a good ratio of meat to fat.

These ribs were seasoned with a Caribbean inspired dry spice rub, sprinkled with brown sugar and wrapped in foil with some aromatics from fresh thyme and green onions. Slow baked for 2 1/2 hours and then topped with a delicious mango chutney sauce.

Serve with some coconut rice or plantains and you have a great dinner ahead.


Jerk Lamb Ribs with Mango Chutney

Spice Rub

  • 3 teaspoons allspice (ground)
  • 2 teaspoons coriander (ground)
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 teaspoon clove (ground)
  • 1 teaspoon ginger (ground)

American Lamb Ribs

  • 2 racks of American lamb ribs (trimmed of fat)
  • 6 tablespoons brown sugar
  • 3 racks onions
  • 1 bunch of fresh thyme

Mango Chutney

  • 1 tablespoon coconut oil
  • 1 inch piece of fresh ginger (minced)
  • 4 tablespoons red bell peppers (diced)
  • 1 1/2 teaspoon serrano chile
  • 1 1/2 cup mango (diced)
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • A pinch of kosher salt
  • juice of 1/2 a lime
  • 2 tablespoons cilantro (minced)
  1. To make the mango chutney, melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4-5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10-12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.
  2. Preheat oven to 325°
  3. Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.
  4. Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with other rack of lamb.
  5. Cook lamb for 2 1/2 to 3 hours. A lot of fat should have rendered out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes or serve right away. Serve with mango chutney.

Cilantro Corn Tortillas

Cilantro Tacos with short rib I love tacos! I must admit, I was team flour tortillas for years until I moved out to Texas and became team corn tortillas.

These corn tortillas have wonderful cilantro added to them. The process is quite simple and I really enjoyed the herbaceous flavor of cilantro. I took some cilantro, blanched them in water and then shocked them in some ice water to stop the cooking.

After that, I reserved around 1 tablespoon and rough chopped it and then pureed the rest.

That is it. Masa, water and the puree and then you have delicious corn tortillas for your next taco Tuesday fiesta.

cilantro corn tortillas-beyond the bayou blog

You can pair this with my Coffee Ancho Sous Vide Short Ribs. Do not worry if you don't own a sous vide machine, you can braise the ribs the old fashioned way, in the oven.

cilantro corn tortillas-beyond the bayou blog

cilantro corn tortillas-beyond the bayou blog

Cilantro Corn Tortillas

  • 1 bunch of cilantro
  • 1 3/4 cups masa harina
  • 1 1/4 cup of hot water
  • 1 teaspoon kosher salt
  • tortilla press to press tortillas
  1. Prepare a bowl with ice and water, place aside. Bring a pot with water to a boil. Tear off top of cilantro bunch and blanch for 1 minute until it turns bright green. Scoop out cilantro and place in the prepared ice bath to stop the cooking.

  2. Rough chop 2 tablespoons of cilantro and reserve. Place rest of cilantro in blender with 1 cup warm water. Blend for 2-3 minutes. * The water should turn bright green. 

  3. In a bowl, add the masa harina, liquid, chopped cilantro and salt. With a wooden spoon, stir and combine all the ingredients. Turn dough out on the surface and knead until dough is soft and smooth. Cover and let rest for 20-30 minutes. ( Make sure to cover so the dough doesn't dry out)

  4. While your dough is resting, start pre heating a griddle or cast iron skillet over medium-heat. 

  5. Cut two squares of medium-heavy plastic to fit the press. A freezer bag or plastic bag laying around would work. Wet the bottom of the tortilla press just a tad and place one sheet of plastic on bottom. Take a small bit of the masa and roll it into a golf ball size. Place the second piece of plastic on top of the masa and then press down on the press with the handle, making sure to add even pressure.  Peel the top plastic from the tortilla. The tortilla should be 5 inches in diameter.

  6. Lift up tortilla carefully from press and remove the plastic. Gently place on pre-heated griddle and cook for 15 seconds, you want the edges to turn light brown. Cook tortilla on the second side until brown spots start to show and no longer looks moist, about 45 seconds more, then flip again. Firmly press the tortilla with your fingertips, it should puff up a little bit. Transfer to a napkin-lined basket and cover. Repeat. 

Creamy Crab Boil Potato Salad

Creamy Seafood Boil Potato Salad-Beyond The Bayou In my experiences, there have always been leftovers after a seafood boil. Its better to always have too much because the leftovers are just as good! For this creamy crab boil potato salad I added red potatoes, corn, shrimp, green beans and seasonings to a creamy buttermilk dressing.

The dressing has a little bit of the seafood boil seasonings from the package, buttermilk, mayo and some creole mustard (spicy brown mustard can be used as well).

Creamy Seafood Boil Potato Salad-Beyond The Bayou

This creamy crab boil potato salad would be great to bring to your next picnic or grill out!

One thing to keep in mind is not to over cook your ingredients. Make sure the potatoes still have some integrity. The corn and green beans a nice crunch and snap to them. I love to add the seasoning blend and liquid crab boil to my liquid. For this recipe I used the Zatarains pro boil seasoning pack. Some aromatics such as onions, garlic, lemons and that was that.

Make sure to taste your liquid to make sure it is seasoned to your liking. We want all that flavor to penetrate out ingredients. A lot of times the packets are for a large batch to boil, but since this is a small batch of items, cut the recipe in half. For me, always with boils I taste and season my water as I go until I reach the right amount of spice and salt.

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Seafood Boil Potato Salad-Beyond The Bayou

Creamy Crab Boil Potato Salad


  • 1 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons creole mustard
  • 1 1/2 teaspoon seafood boil seasoning or old bay
  • Juice of 1/2 a lemon
  • a pinch of kosher salt


  • Seafood boil packet of choice (I used Zatarians Pro Boil and Zatarian Liquid Crab Boil)
  • 1 onion cut in half
  • 2 lemons cut in half
  • 1 head of garlic cut in half
  • 1 1/2 pound small red potatoes.
  • 2 ears of corn
  • 1/2 pound green beans (cut in half)
  • 1 pound shrimp (peeled and deveined)
  • 1/2 cup onion, diced
  • 1 stalk of celery, diced
  • 2 bunches of green onions, sliced
  1. If not using leftovers from a boil, follow instructions on boil packet (cut the recipe in half since we are not boiling 15lbs of delicious seafood) Once you added your water and seasoning, toss in the onion, lemons and celery. Add 2 capfuls of crab boil if using and bring to a boil. Taste and adjust seasoning to your liking. If you want a little more heat, add a pinch of cayenne pepper. Prepare a bowl with water and ice, place aside.

  2. Toss in the potatoes and boil until fork tender, 10-15 minutes, scoop out and let cool. When the potatoes are cool enough to handle, cut them in quarters or in half, place aside. Add the corn and cook for 8-10 minutes, remove and let cool. Shuck corn and place aside.
  3. Add green beans and cook for 4-5 minutes, remove and plunge in a ice bath to stop the cooking and keep the bright green color and then remove once cooled. Make sure liquid is brought back up to a boil and add your shrimp. Cook for 2 minutes, remove from heat and let sit for another 2 minutes. Drain well.
  4. Meanwhile, in a bowl combine the mayo, buttermilk, creole mustard, seasoning, lemon juice, salt and mix well. Add the potatoes, corn, green beans, shrimp, onions, celery and green onions. Combine and enjoy.

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!



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!


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

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. 

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

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 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!


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. 

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!

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.

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. 

Sous Vide Steak With Pickled Green Tomato Salsa Verde So, I finally bit the bullet and invested in a sous vide machine. Like for real, what took me so long!? I received an email from Chef Steps offering a discount on their Joule and just went for it. I decided to go to my local butcher shop in Downtown Mckinney and splurged on a beautiful Wagyu steak! I followed Chef Steps recipe for the Ultimate Steak Recipe and I'm not looking back! Extremely tender and juicy, the sear was on point and took no time. I paired this great tasting tangy pickled green tomato salsa verde to spoon on top! You guys are not going to want to miss this! If you do not own a sous vide machine, it is perfectly fine to cook your steak the old-fashioned way on the stove, but you don't want to miss out on this pickled green tomato salsa verde!

I really want to share my experience with the Joule. This is not an ad, but want to give you some insight on what I thought about it. For one, it is small and sleek, I'm glad it wasn't a bulky one like some I have seen. My recommended cooking temperature was 129 degrees f. It took around 7-10 minutes to reach the temperature, which I was surprised by how quickly it was reached. My steak was a little bit over 1 1/2 inch in thickness, and I opted for medium-rare.  Altogether, it took 1 hour in the water bath! I brought gallon size heavy duty zip lock bags and placed a few springs of thyme and butter cubes in it. I seasoned on both sides with kosher salt and black pepper, then over a hot skillet quickly seared for 1 minute on each side.

Check out the recipe here! Chef Steps Steak

Okay, now back to the recipe!

The pickled green tomato salsa verde is quick to put together. Making pickled green tomatoes are really simple. I sliced them pretty thing to do more a quick pickle. As I've said before, I love pickling! This salsa verde is great to cut through the fatty delicious steak. Light and refreshing, you get a nice sweet-tart crunch from the pickled tomato's and then the earthiness and a little heat from the parsley and chile de árbol. I was happy with how it turned out and paired with the steak, I hope y'all enjoy it as much as I did!

Sous Vide Steak With Pickled Green Tomato Salsa Verde

Pickled Green Tomatoes

  • 1 1/2 pounds green tomatoes, thinly sliced
  • 1 1/2 cups rice wine vinegar or apple cider vinegar (I used coconut vinegar)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 1/2 tablespoon kosher salt
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon mustard seeds

Pickled Green Tomato Salsa Verde

  • 2 tablespoons italian parsley, minced
  • 1 teaspoon capers, minced
  • 1/4 cup olive oil
  • 4 tablespoons pickled green tomatoes, small diced
  • 2-3 tablespoons pickling liquid
  • 1/2 teaspoon chile de árbol, minced
  • 1/2 teaspoon kosher salt
  • a few cracks of fresh black pepper
  • 1 steak of your choice of cut
  1. Place the tomatoes in a medium bowl. In a small saucepan, over medium-high heat, toast the spices for a few seconds and then add the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the liquid over the tomatoes and cover with a plate to make sure they are submerged. Let cool to room temperature. Let pickle for at least 1 hour

  2. Once tomatoes are pickled, dice them and place into a bowl. Add the parsley, capers, olive oil, pickling liquid, chile de árbol, salt and black pepper. Stir and let sit for a few minutes. 

  3. For your steak, you can either sous vide it (link in post on how to sous vide) or you can cook the steak to your liking. After your preferred doneness is reached, spoon some of the pickled green tomato salsa verde over it and enjoy!


Zahav's Hummus With Curry Roasted Shrimp & Olives

zahav's hummus This past year I've been hearing all this talk about a particular cookbook, Zahav: A World of Israeli Cooking--and particularly about the amazing Zahav's hummus that Chef Michael Solomonov creates. I love hummus and love how it is a vehicle for a lot of different flavor combinations. Growing up, I just saw hummus as something you sprinkled some feta cheese and drizzled some olive oil over. Dipping a soft and fluffy pita bread into it and calling it a day.

Then, back in New Orleans, chef Alon Shaya opened up his famed restaurant Shaya, which has this dish on the menu of lamb ragú with hummus. I haven't tried it yet, but it looks delicious! So, I finally took the dive to make some hummus. No canned garbanzo beans or hummus in containers, I wanted to make it from scratch, but the Zahav way.

zahav's hummus

What intrigued me about the recipe was the addition of baking soda! Yes, baking soda. Which is part of the sucess for the smooth and creamy Zahav's hummus. You soak the chickpeas overnight in baking soda and it raises the pH and helps to soften the outer shell. If anyone has ever cooked chickpeas, they seem to never get soft, like, they take all day to cook! But, with this method, the cooking time went by rather quickly. So, you soak with a teaspoon of baking soda and you cook with a teaspoon of baking soda in the water.

When it comes to seasoning hummus, I tend to like garlicky and lemony. But it has to be in balance. This recipe calls for you to pulse the garlic (unpeeled) in lemon juice to make garlic infused juice. Pulse and then smash the cloves down in a strainer to extract as much liquid as possible. Also, it calls for cumin, which I love. I added more salt than the recipe called for, but you can change the amounts to cater to your preference.

zahav's hummus

When trying to figure out what topping to go with, of course, shrimp was the winner. I love seafood. Growing up, seafood was everywhere. Fresh from out of the Gulf of Mexico, reasonably priced, and always in dishes my parents cooked. Instead of Creole seasonings, I wanted something different. I love curry spices and the bold flavor it brings. So, I opted to roast shrimp, onions and kalamata olives in curry powder, pimenton de espelette and smoked paprika.

zahav's hummus

Zahav's Hummus With Curry Roasted Shrimp & Olives

  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • 1/3 cup lemon juice (can use more)
  • 2/3 cups tahini
  • 1 teaspoon kosher salt (may need more depending on taste)
  • 1/2 teaspoon ground cumin
  • 1 cup red onions, sliced
  • 1/2 cup pitted black olives
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon curry powder
  • 1/2 teaspoon pimenton de espelette (can substitute Chile flakes)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. Make sure to use enough water because the chickpeas will double in volume. Soak the chickpeas overnight at room temperature. Drain the next day. 

  2. In a large pot, place the chickpeas, remaining teaspoon of baking soda and cover with cold water by at least 4 inches. Bring to a boil over high heat, skimming off any scum that rises. Simmer for about 1 hour, until the chickpeas are completely tender, they can be overcooked and falling apart. Drain and place aside. 

  3. Process the garlic, lemon juice and 2 teaspoons of salt in a food processor until coarsely pureed. Let sit for 5-10 minutes. Strain the garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Take liquid, tahini, and cumin and pulse to combine. While motor is running, slowly drizzle in 1/4 cup of ice water until the mixture is very smooth. Add in the chickpeas and puree until the hummus is smooth and creamy. Taste and adjust seasonings. 

  4. Preheat oven to 375 degrees. Toss onions, olives, shrimp, curry powder, pimenton, smoked paprika, 1 teaspoon of salt and olive oil into a bowl. Mix and spread onto a baking sheet. Roast for 10-15 minutes. 

  5. Spoon some of the hummus into a bowl or on a plate and top with the shrimp mixture. Garnish with some more smoked paprika and freshly chopped parsley. Serve with some crusty bread or pita.