Bratwurst Burger w/ Beer Braised Onions & Sauerkraut

  bratwurst oktoberfest burger

There is nothing like a great burger. Juicy flavorful meat, cheese, all the toppings--like really who doesn't crave a good burger? So, in the spirit of Oktoberfest, I wanted to make some burgers that celebrates sausage and beer. So, a bratwurst burger with caramelized onions, sauerkraut, and Muenster cheese was made!

I gain some inspiration from Milena and Cris over at Craft Beering. Great food that is cooked with beer! Paired with beer! All things craft beer! Check them out.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comOktoberfest is all about good food, most importantly, great sausage and beer. I wanted to incorporate what goes great with beer and also cook with it. So..

Pretzel bun. Check.

Beer braised onions with sauerkraut. Check.

Whole grain mustard and Muenster cheese. Check, check.

Since moving out to Texas my eating habits have changed. I enjoy a good brat with some local beer. Micro breweries are popping up all over the States with great craft beer. It is a great setting to hang out with friends and have some great food. A lot of food trucks go out to these breweries and a few friends and myself try to meet and catch up over a few brews and food.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comThis recipe comes together quickly. The beer braised onions is what takes a little bit of time. When cooking the sauerkraut, make sure to drain it well. I just sat it in a strainer to get most of the liquid out.

This year I am excited to partner with other amazing bloggers to celebrate Oktoberfest. I am giving away a case of Oktoberfest beer provided by Prost Brewing! Make sure to enter below and check out the other bloggers recipes!

Aromatic Currywurst  made by Marvellina from What to Cook Today

Hot Cheese Dip with Onions and Gruyere made by Julie from Cooks with Cocktails

Bratkartoffeln (German-Style Pan Fried Potatoes with Bacon) made by Annie from Ciao Chow Bambina

Bratwurst Burger made by Brittany from Beyond the Bayou

German Pan Fried Trout made by Amanda from Burrata and Bubbles 

Schnitzel Platter made by Milena from Craft Beering

Cinnamon Streusel Muffins with Hefeweizen Drizzle made by Kelly from Kelly Lynn's Sweets and Treats

Gebrannte Mandeln (Roasted Candied Almonds) made by Dawn from Dawn the Gourmand

Danube Waves Cake made by Kelsie from The Itsy Bitsy Kitchen

Bavarian Cream Donuts made by Camila from Pies and Tacos

Prost-Brewing-Marzen-GiveawayContest open to residents of the 48 contiguous states only. Must be 21+ years old to enter. 

a Rafflecopter giveaway


Bratwurst Burger W/ Beer Braised Onions & Sauerkraut

  • 1 1/2 pound ground pork
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoon kosher salt
  • a pinch red pepper flakes
  • 4 tablespoons butter
  • 2 onions thinly sliced
  • 1/2 cup beer
  • 1 cup sauerkraut, drained
  • 6-8 slices munster cheese
  • whole grain mustard
  • mayo for the buns
  • 5-6 pretzel buns
  1. Combine the pork and all the seasonings and mix well. Heat up a skillet and test for seasoning. Depending on if you want more of the spice to shine or more/less salt.

  2. Heat a skillet over medium-high heat, melt the butter and add the onions and sprinkle with a little salt. Cook stirring every few minutes for 30minutes to an hour. Cook until golden brown. Add the sauerkraut and beer. Cook for 5 minutes until reduced. 

  3. Form the pork into patties roughly 4 inches wide and 1 inch thick. Preheat a pan over medium high heat with a little oil and cook the burgers 4-5 minutes on each side until done. 

  4. Toast your pretzel buns and slather with mayo and whole grain mustard. Place the burger, caramelized onion and sauerkraut, and cheese and top it off 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

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.


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!


Dirty Rice

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

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

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

new orleans dirty rice

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

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


Dirty Rice

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

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

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


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Green Bean Casserole With Andouille & Shallots

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

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

green bean casserole andouille

green bean casserole andouille

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

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

green bean casserole andouille

Green Bean Casserole With Andouille & Shallots

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

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

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

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


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Roasted Pork With Red Wine Grape Sauce

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

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

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

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

roasted pork with grape

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

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

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

Roasted Pork With Red Wine Grape Sauce

Delicious roasted pork topped with a red wine grape sauce. 

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

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

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

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

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

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

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



Roasted Tomato Sauce & Andouille With Pici Pasta

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

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

Pici Pasta Recipe With Roasted Tomato Sauce

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

Pici Pasta Recipe With Roasted Tomato Sauce

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

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

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

Pici Pasta Recipe With Roasted Tomato Sauce

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

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

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

Roasted Tomato Sauce & Andouille Sausage With Pici Pasta

Pici Pasta Dough

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

Roasted Tomato Sauce & Andouille

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

Pici Pasta Dough

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

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

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

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

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

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

Roasted Tomato Sauce & Andouille

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

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

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

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

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



New Orleans Succotash

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

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

new orleans succotash

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

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

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

Happy eating!

New Orleans Succotash

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

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

Breaded Pork Chops With Peashoot & Pea Salad

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

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

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

pork chops with peashoots salad and mustard

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

pork chops with peashoots salad and mustard

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



Breaded Pork Chop With Pea Shoot Salad & Mustard Glaze

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

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

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

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

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

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

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

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

Pork Ribs With Peaches & Molasses

Ribs with peach molasses These pork ribs are truly amazing! I think they would have been even better if I was able to throw them onto a grill, but soon, hopefully--fingers crossed! The peach glaze is really finger licking good. Dark and syrupy molasses reduced down with apple cider vinegar, Creole mustard, cane syrup, jalapenos, and peaches. Omit the creole mustard and I would even drizzle a little bit on top of some vanilla ice cream.

Ribs with peach molasses

I was really craving some ribs and did not want the typical BBQ sauce slathered on them. I remember growing up my mom boiling ribs in a flavorful broth until tender and then throwing them onto the grill to get some smokiness and a char. I opted for the baking method. I took a slab of St. Louis cut ribs and made a quick rub of brown sugar, salt, coriander, chilé de arbol, pimenton de espelette, and black pepper. Then I took some molasses and mixed it with apple cider vinegar and painted it on the ribs, wrapped in foil and then in the oven.

pimenton de espelette

Make up some delicious sides and chow down! I made a quick buttermilk cole slaw to eat with them.

Buttermilk Dressing

1/4 cup mayo

1/2 cup buttermilk

1/4 teaspoon celery seed

1/4 teaspoon kosher salt

1 tablespoon honey

4 cups shredded green cabbage, red cabbage, and carrots.

Mix mayo, buttermilk celery seed, salt, and honey together then toss the cabbage blend with the dressing. I would recommend using a little dressing at first depending on how you like your cole slaw.


Pork Ribs With Peaches & Molasses

Pork Ribs

  • 3 teaspoons kosher salt
  • 1 teaspoon coriander, ground
  • 1 1/2 teaspoon brown sugar
  • 1/2 teaspoon piment de espelette or cayenne
  • 2 tablespoons molasses
  • 2 tablespoon apple cider vinegar
  • 1 slab of pork ribs, roughly 2-2 1/2 pounds (I used the St. Louis Cut)

Peach Molasses Glaze

  • 1 cup apple cider vinegar
  • 1/2 cup molasses
  • 1/2 cup cane syrup or brown sugar
  • 4 tablespoons Creole Mustard
  • 1 serrano or jalapeño pepper diced
  • a pinch of salt
  • fresh cracked black pepper
  • 3-4 peaches pitted and sliced
  1. Preheat oven to 350 degrees. In a small bowl combine the salt, coriander, brown sugar, piment de espelette and mix well. Place ribs onto aluminum foil making sure to double the pieces and make sure it is big enough to wrap the ribs in. Rub the spice mixture over the ribs. Mix the molasses and apple cider vinegar together and paint the ribs with the mixture on both sides. Fold foil around the ribs to create a tight seal. Transfer to sheet pan and place in the oven for 2 hours until fork tender. 

  2. While the ribs cook, prepare the glaze. In a heavy bottom skillet, add the apple cider vinegar, molasses, cane syrup, creole mustard, serrano, black pepper, and salt. Bring to a simmer and add peaches. Cook for 4-5 minutes over medium-high heat until peaches begin to soften and glaze thickens. Remove from heat. 

  3. When ribs are finished remove from oven and raise to 400 degrees. Open up the foil packet and drain any fat and juices that accumulated. Pour the molasses mixture over the ribs, making sure it coats all over and bake for 5-10 minutes. Enjoy!

Pancetta Wrapped Asparagus & Hollandaise

Pancetta wrapped It is Spring and beautiful weather is surrounding us. What better way to welcome Spring than with some delicious pancetta wrapped asparagus with hollandaise sauce! So good and such a great side!

Pancetta wrapped

This recipe has been on my mind for quite some time. Debating back and forth if I should use bacon or pancetta? Keep it simple and just do salt and pepper? Well, I decided on pancetta. Mainly because I did not want the added smokieness to overpower anything. I went for herbs de provonce because I love the blend of herbs that add an amazing aroma. The lavender adds a nice mild floral note that pairs wonderfully.

The asparagus was blanced briefly in some heavily salted water before being wrapped with pancetta. I placed the pancetta wrapped asparagus on a baking tray with a rack in order for the heat to circulate. Make sure to place the seam-side down so that your asparagus bundles do not come apart.

Pancetta wrapped

Hollandaise is pretty easy to make. It just takes some paitence and technique. Making sure everything is not too hot nor cold or your sauce will break. Make sure your clarified butter is warm and you add it in a steady stream. I rolled up a towel into a circle for my bowl to nestle into--for when whisking, the bowl is not moving all over the place.

In order to keep the yolks tempered, I kept the pot with hot water on the stove and alternated the bowl between pot and towel. If I felt the yolk mixture was getting too cold, I did a few whisks of the pot over the water while drizzling in the butter and then returned it to the towel. Season at the end with a little bit of creole seasoning and hot sauce, and there you go!

Pancetta wrapped

Pancetta Wrapped Asparagus

  • 2 pounds asparagus (do not use the extra big ones.)
  • 2 teaspoons herbs de Provence
  • 1 teaspoon kosher salt
  • 5-6 slices of pancetta
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon warm water (may need more to thin out sauce)
  • 2 egg yolks
  • 1/2 cup clarified butter
  • a few dashes of hot sauce (use your favorite!)
  • a pinch creole seasoning
  • a pinch cayenne pepper
  • salt to taste
  • extra virgin olive oil
  1. Preheat oven to 375

    Place a pot of water over medium-high heat and bring to a boil. Add a few generous pinches of salt. 

  2. Gather a bowl with ice water and place aside.

    Cut the bottoms of the asparagus off (they are tough) and place asparagus into boiling water. Blanch for 1-2 minutes and the drop into the ice water to chill and stop the cooking.

  3. Drizzle blanched asparagus with olive oil, herbs de Provence, and salt. Take 3-4 stalks and wrap with the pancetta. Place the seam-side down on the baking rack. Continue with rest of asparagus and then back for 20-25 minutes until pancetta is rendered and crisp.

  4. Gather a bowl and a pot. Add water to the pot and bring to a boil. In the bowl whisk together the lemon, water and egg yolks. Place the bowl over the pot of boiling water so that the bowl sits securely and you’re able to whisk while the egg mixture cooks.

  5. Cook until the yolks can coat the back of a spoon. 5-7 minutes. Remove from the pot and place the bowl on a secure surface (I used a towel twirled around into a circle to place the bowl in). Whisk the egg mixture while adding a slow steady stream of warm clarified butter into the eggs. Make sure to keep whisking to make sure the warm butter and yolks emulsify. 

  6. Once all of the butter has been added, season with hot sauce, creole seasoning, cayenne and salt if needed. If the sauce is too thick, add a teaspoon at a time of warm water until the desired consistency is reached. Make sure to store in a warm area. Best if served immediately. 

For the hollandaise sauce, make sure bowl sits securely over the pot, making sure the bottom does not touch the water.

If sauce is too thick, you can add a teaspoon of lukewarm water to the sauce. Whisk in until desired consistency is reached. 

Pork Cracklin's

Pork Yes, cracklins. Addictive little morsels of tender pork belly fried until crispy and then tossed in some hot sauce and cracklin' dust, aka seasonings.

These are not the ones you buy in the convenience store, these here, are the real deal!


I remember this guy on his trailer at the fisherman market in Westwego frying up cracklins and selling them. I would always want to buy a bag and snack on them on the way home. Now, these are addictive but nothing that you want to just munch on all the time!

If you are able to find pork belly with the skin on, get it. It will add a nice crackling effect and extra crunch. The pork belly I used did not have the skin on but still came out crispy.


I adapted this recipe from Issac Toups, who owns Toups Meatery down in Nola. He is known for the meat-centered and Cajun dishes at his restaurant in Mid-City. The cracklins there are very good and so is the dirty rice!


For the "cracklin' dust" I took kosher salt and sugar and blended them up in a spice grinder. I wanted them to be a powder in order to adhere to the cracklin's better. Worked perfectly!


  • 2 pounds pork belly, cut up into 1-inch pieces
  • 1 cup lard
  • peanut oil for frying
  • hot sauce to sprinkle on at the end

Cracklin' Seasoning

  • 2 tablespoons chile de árbol, ground
  • 2 tablespoons kosher salt (ground in a spice grinder or blender)
  • 1 teaspoon sugar (ground in a spice grinder or blender)
  • 1/2 teaspoon white pepper, ground
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon celery seeds, ground


  1. In a dutch oven, add pork belly and lard and bring to a boil over medium-high heat. Stir frequently and reduce the heat down. Cook for 25-30 minutes until meat begins to brown a little bit and get tender. 

  2. Remove from dutch oven and place on a rimmed baking sheet and refrigerate until cold. 

  3. Combine all spices in a small bowl.

  4. Strain lard from dutch oven and reserve for future use. Add peanut oil and bring up to 380 degrees. Add pork belly and fry in batches until puffed and golden brown, 2-3 minutes. 

  5. Drain on paper towels, and in a bowl or bag, add a few dashes of hot sauce and sprinkle cracklin spice.

Pork Ragu

Pork Okay, so maybe I went a little bit overboard with the amount of meat in this dish. Pork shoulder? Check. Pork belly? Yes. Italian sausage? Yep. Proscuitto? You betcha!

Don't judge me, just make this dish! Growing up I would have red beans and rice loaded with sausage, pickled meat and also a fried pork chop or roasted chicken on the side. Yes, I know..a little bit crazy! But everything in this dish marries together so well. Succulent pork cooked in a tomatoey white wine sauce on low in the oven for 2 hours. Yes, this is going to become your go-to pork ragu recipe!


I have been wanting to make this dish for a few weeks now and finally gotten around to it! I was inspired by this sugo sauce I had at a restaurant last year. I loved the earthiness and meat forward flavor it had. After dissecting and researching, I've come to find that secret is prosciutto ends and Calabrian chile peppers.

I ordered my chile pepper paste from Amazon here. The brand name is Tutto Calabria.

They are spicy and earthy and brought so much flavor to the dish! I highly recommend you getting your hands on this amazing condiment.


I chose to use pork shoulder and belly. You can just use the pork shoulder if you like. For the Italian sausage, buy it in bulk from your favorite grocery store. Or if you can't get it in bulk, get a fresh link and take it out of the casing. I'm big on texture and wanted bits and pieces of succulent pork and then the bite of the ground sausage in this sauce.

Make sure when searing your meat to get some nice browned color going on there. We want to build on the flavors. I cut my meat into cubes and did not worry about shredding it afterward. I enjoyed the size and they were so tender! Usually, a whole pork should is slow cooked in the tomato sauce, removed and shredded, and then placed back into the sauce. You can do this, but I found it was not necessary.


My goal was to keep everything pretty simple. For my sofrito, I used carrots and red onions that were pulsed in a food processor. After that the only other ingredients are, white wine, tomato paste, chili peppers, can tomatoes, ground fennel seeds and your meat. That. Is. All.

This goes with everything, from pasta to a topping for homemade pizza, tossed with gnocchi or even served over rice. It freezes well also!



Pork Ragu

  • 1 pound pork shoulder, cut into cubes
  • 1 pound pork belly, cut into cubes
  • 1 1/2 teaspoons fennel seeds, ground
  • 3 tablespoons olive oil
  • 6 oz prosciutto ends, cut into cubes
  • 1 pound bulk Italian sausage
  • 1/2 cup carrots
  • 1 cup red onions
  • 3 tablespoons tomato paste
  • 1 cup white wine
  • 2 28 ounce cans crushed tomatoes
  • 4 tablespoons Calabrian crushed chile peppers (can substitute 1 1/2 teaspoon dried red Chile peppers)
  • 1 teaspoon kosher salt
  1. Preheat oven to 325 degrees.

  2. Toss cubes of pork shoulder and pork belly with ground fennel. In a pot over medium heat, heat oil and add pork shoulder and belly. Make sure to get a good sear and drain off any liquid that is created (we don't want to steam the meat, but get some good color).

  3. Add prosciutto and continue cooking until meat is lightly browned. Remove from pan and leave the fat. Add the ground Italian sausage and cook until done. 5-10 minutes. While meat is cooking, in a food processor, pulse until veggies are finely chopped. 

  4. Remove meat from pot and leave 2 tablespoons of fat. Add carrot-onion mixture and cook for 3-4 minutes. Making sure to use a wooden spoon and scrape up all the good brown bits. Add tomato paste and cook for another 3-4 minutes. Add white wine, canned tomatoes, pork, crushed chiles, and salt. Bring to a simmer and then place in oven for 2 1/2-3 hours until pork is tender and falling apart. 

  5. Serve with some pasta and grated parmesan cheese and enjoy!