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.

Roasted Beets W/ Tarragon & Balsamic Glaze


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

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

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

Enjoy y'all!

roasted beets with tarragon and balsamic glaze

roasted beets with tarragon and balsamic glaze

Roasted Beets W/ Tarragon & Balsamic Glaze

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

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

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

Chicken Tinga Cheese Fries

Chicken Tinga Fries Beyond The Bayou

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

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

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

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

Chicken Tinga Fries Beyond The Bayou

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


Chicken Tinga Fries

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

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


Roasted Vegetables & Apples w/ Bacon & Pecans

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

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

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

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

Roasted Vegetables with apples and

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

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

Roasted Vegetables with apples and


Happy Eating!

Roasted Vegetables With Bacon & Pecans

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

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


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 Brussel Sprouts & Bacon With Cane Syrup

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

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

roasted brussel sprouts bacon

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

roasted brussel sprouts bacon

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

roasted brussel sprouts bacon

Roasted Brussel Sprouts With Bacon & Cane Syrup

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

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

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

Summer Creamed Corn

summer creamed corn recipe-www.beyondthebayoublog.comA month ago I finally was able to catch up with some friends and cook a nice dinner. Of course, I had to make a big deal about it and plan this extravagant three-course meal. I love sharing meals and getting together with my friends, they motivate me, always ready for a dinner, and are the best critics--they are really are my guinea pigs. I made this dish for a dinner a few weeks back and wanted to share it with you guys. This was actually paired with a smoked trout croquette--which I really need to get around to posting--but this quick and simple summer creamed corn side will do in the meantime.

summer creamed corn

I love corn and all, but sometimes I want to do something other than sauteé, grill, roast, and so on. I've seen some recipes for corn ice cream that I've been wanting to try,  and also some corn puddings that I'd love to make. If y'all have any corn recipes please share!

This recipe is really quick to put together. The key to me for this delicious side is taking a few of the corn kernels and pureeing it with some heavy cream and then adding it into the pot. It creates this luscious, sweet, corn-forward flavor that is perfect with the tender sauteed corn and seasonings. Make sure to make this with your next BBQ to pair alongside some nice smoked pork ribs or chicken!

summer creamed corn


Summer Creamed Corn

  • 2 tablespoons butter
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 2 teaspoons serrano or jalepeno pepper, diced
  • 2 1/2 cups corn, shucked (reserve 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  1. In a pan over medium heat melt the butter and add the bell peppers and chile, sauté for 2-3 mintues to sweat. Add the 2 cups of corn and cook for another 2-3 minutes. In a blender, puree the 1/2 cup of corn and heavy cream. Pour the mixture into the pan and season with salt and white pepper. Cook for a few minutes and then 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.


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. 

Fluffy Potato Gnocchi

Fluffy, light, potato gnocchi! Yes, I have finally attempted this well-known, sought after little pillows of fluffiness! That is often paired with a creamy sauce, tomato sauce,   or pan-fried until crispy. This is the base to making your own potato gnocchi where the sky is the limit to pairing!

After reading a ton of books, skimming through the web for "how to make fluffy potato gnocchi, here it is. There are so many ways, so many methods that people swear by and I'm really happy with how this one turned out.

So, let's get into it!

Fluffy potato gnocchi

With making potato gnocchi, I highly recommend a food scale. After looking and looking, I found a great ratio from Food And Wine.

1 pound of cooked riced potato to 1 cup of flour.

I baked my potatoes and loved the outcome, but you are more than likely to boil them. There are some that prefer Yukon Golds over Russets, so next time I will try it with the Yukon Golds and see the difference. For every pound of potato, I used 1 lightly whisked egg, to sprinkle on top of the dough.

Fluffy potato gnocchi

Once the potato is cooked, the key is to rice while still hot! Be careful, because I learned the hard way, but hold the potato in a towel as you peel it. Much more forgiving on your fingers.

Once this is done, it is important to evenly spread the riced potato out, so that the moisture evaporates. Also, avoid mashers or food mills, your goal is to achieve tiny little bits of riced potato. Once it has cooled for a bit, sprinkle over your flour, salt, and egg. If you don't have a bench scrapper, your can just use your hands, but the key is to be very gentle! You do not want the dough to be over-worked.

Fluffy potato gnocchi

I made a quick simple tomato sauce with fresh rosemary and some grated parmesan--recipe below!

  • 2 tablespoons butter
  • Cooked gnocchi (recipe below)
  • 2 tomatoes roughly chopped
  • salt & pepper
  • gnocchi cooking liquid (flavored starchy liquid!)
  • 2 teaspoons fresh rosemary, minced.
  • grated parmesan cheese, (as much as you desire!)

Melt butter in a skillet over medium heat. Add tomatoes, salt, and pepper and cook for 2-3 minutes. Add gnocchi, cooking liquid and fresh rosemary. Saute for 2-3 more minutes, add parmesan and serve!

Fluffy Potato Gnocchi

  • 2 pounds russet potatoes
  • 1 egg whisked
  • 1 cup finely milled flour (Tipo 00 preferred, but all-purpose flour can be used.)
  • 1 teaspoon kosher salt
  • freshly grated parmesan
  1. Preheat over to 400 degrees. Roast potatoes until tender, about an hour and a half. 

  2. Let potatoes cool for a bit. Using a towel (to not burn your fingers!) peel the potatoes and break in half. Weigh potatoes. You want for every pound of cooked potato's, 1 cup of flour and one egg, whisked. 

  3. Once weighed, rice potatoes evenly out on top of your work area. Evenly sprinkle salt, 3/4 of flour and egg over riced potatoes. 

  4. Gently, work dough with a bench scraper or hands, until formed into a ball. Sprinkle rest of flour over the dough if needed. Or when rolled. 

  5. Cut dough into 4 pieces and on a floured surface, roll dough into a 3/4-inch-thick rope. Cut and roll each piece on a gnocchi board or on a fork to make the ridges. Transfer to a baking sheet.

  6. Bring a pot of salted water to a boil and place gnocchi in. Once they float to the top they are done.

  7. If not using, they can be frozen up to a month. 

Carrot Salad With Currants, Walnuts + Curry Vinaigrette

Carrot Salad With Currants and salad? Okay, so I did not grow up eating nicely shredded carrots with a tasty vinegarette, but when I first tried a carrot salad, I was sold right away! With Spring not far away, I saw some beautiful purple and yellow carrots at the grocery store and just needed to grab them! This is the perfect side salad that has toasty chopped walnuts, currants, fresh parsley and a simple vinaigrette made from lemon juice, honey, dijon mustard, walnut oil and the surprising appearance of yellow curry powder.

Carrot Salad With Currants and carrot salad is quick to make and light and flavorful! Goes well with seafood or some grilled chicken. I used a food processor to shred the carrots, but a mandoline will work just fine. I know curry powder can be a little too much for some but can be easily omitted and will still have a great salad.

FYI: I do not like raisins but very much so prefer currants, I don't know, I'm weird about raisins.

Carrot Salad With Currants and do not know about you guys, but Spring is my favorite time of the year. Even though I appreciate all seasons and what they bring, I'm particularly excited about this upcoming Spring season. I've embarked on this blog and learning through trial and error. My little seedlings are coming to life waiting to be planted. I love pickling and preserving and cannot wait to give y'all some great recipes! What are some things you are looking forward to that have, kinda, been on the back burner? Me? Definitely getting into a routine to work out and take more time to reflect and stop making excuses!

Carrot Salad With Currants and

Carrot Salad With Currants, Walnuts + Curry Vinegarette

Curry Walnut Vinaigrette

  • 2 teaspoon dijon mustard
  • 1 teaspoon yellow curry powder
  • 1 tablespoon honey
  • 2 ounces walnut oil or oil of choice
  • a pinch of kosher salt
  • a few cracks of freshly ground black pepper

Carrot Salad

  • 4 cups shredded carrots
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup currants
  • 2 tablespoons chopped fresh parsley
  1. In a bowl, place dijon, curry powder, honey and whisk to combine. Using a fork or whisk, slowly add the walnut oil while rapidly whisking to emulsify your vinaigrette. Season with salt and pepper to taste.

  2. In another bowl, combine the carrots, toasted walnuts, currants and fresh parsley. Add vinaigrette, toss and serve. 


Drop Biscuits With Rosemary & Cream Cheese

Drop Biscuits I have made biscuits probably four times in my life and this is the first for drop biscuits. Baking and measuring is not really something I'm used to doing. But, I'm having fun learning and getting out of my comfort zone! Recently I was over by a friend of mine, who happens to be an amazing cook and baker, so I had to ask the question--what is with all these biscuit recipes?? Angel biscuits. Drop biscuits. Buttermilk biscuits. I had no clue where to begin but the only way you would know is to buy a bunch of flour, butter, buttermilk, and experiment.

Drop Biscuits

Recently I made some extremely tasty bbq shrimp and knew I needed some type of bread vessel to soak up all the buttery greatness, so drop biscuits won and was a great choice!

I love savory food and did not want just a plain biscuit, so I opted to throw in some chopped fresh rosemary and cream cheese. I used the Cooks Illustrated recipe for drop biscuits and it was stupid easy! Blown away by the trick of melting butter and then adding it into cold buttermilk! Wow. They are alway on point with their recipes and are a great resource for anyone looking learn more about cooking and technique. What are y'all favorite biscuit recipes? Would love to find some more to try out!

Drop Biscuits

Drop Biscuits With Rosemary & Cream Cheese

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 1/2 teaspoon salt
  • 2 tablespoons fresh rosemary, chopped
  • 8 tablespoons butter, melted (reserve 2 tablespoons for brushing)
  • 1 cup buttermilk
  • 2 ounces cream cheese, chilled and cut up into small pieces (2 ounces or 4 tablespoons)
  1. Preheat oven to 425 degrees.

  2. In a bowl, combine all-purpose flour, baking powder, baking soda, sugar, salt, and rosemary. Mix well and place aside. 

  3. Combine melted butter and buttermilk together. Small clumps should form.

  4. Fold buttermilk mixture and diced cream cheese into the flour. Once incorporated, the dough should pull away from the sides of the bowl. 

  5. Using a large spoon or a 1/2 inch scoop, place batter onto a baking sheet spacing apart roughly  1 1/2 inches. Brush with remaining 2 tablespoons of butter.Bake for 12-14 minutes until golden brown. 

Roasted Sweet Potato Grits

Roasted Sweet Potato Grits from These decadent, roasted sweet potato grits will become your next go-to side dish to compliment a nice roasted pork or braised chicken. I learned so much working in restaurants back in NOLA and this recipe is one I keep in my arsenal.


I remember watching the cooks roast the sweet potatoes and never did I think it would go into a big pot of grits! Milk, cream, butter and sweet tender roasted sweet potatoes, how can this be a bad idea? At the restaurant, sweet potato grits were served alongside some pan seared jumbo gulf shrimp and mango chow-chow. The chow-chow was perfect to cut through the richness.

A few years ago I was introduced to "stone-ground" grits and pretty much ditched the Quaker Grits I was raised on. Stone-ground or course grits do take longer--extremely longer--but the added patience is worth it! I find them to have more flavor and love the texture they provide. I order mine from Geechie Boy GritsMill and have been doing so for a few years now. I followed Sean Brock's method for cooking stone ground grits, soak them! He recommends soaking them for 6 hours or more and then skimming off any hulls that may have floated to the top. Do I think this cut back the cooking time? Yes! And I do recommend it, especially if you have coarser grits.

roasted sweet potato grits.

For this recipe, I did not add milk but opted to replace it with mascarpone cheese! Yes! So creamy and decadent. Instead of just throwing in a good bit of butter into the pot, I wanted to "up" the flavor and decided to make some brown butter. The nuttiness pairs well with the sweet potato and enhanced the flavor. With the cold months ahead for some, this will pair well with some braised short ribs or roasted pork. Nothing like some grits to stick to ya bones! Make sure to have some acidity in the dish to cut down the richness. Enjoy!

Roasted Sweet Potato Grits

  • 1 1/2 cups grits
  • 4 cups water
  • 2 whole sweet potato (1 depending on size)
  • 8 oz mascarpone cheese
  • 6 tablespoons butter
  • salt to taste
  1. Preheat oven to 350 degrees. Bake sweet potato for 30-40 minutes until soft. 

  2. Bring pot of water to boil and add grits. Stir frequently for roughly 1 hour until thick and creamy. You may need to add water as you go. 

  3. While grits cook, over medium heat, melt the brown butter. Stir and wait for it to foam up-about 5 minutes. Stir to make sure the milk solids do not stick to bottom of pot. Cook until butter turns brown, checking often to make sure not to burn. Place aside.

  4. Scope out flesh from sweet potatoes and add into grits. Add mascarpone, butter and salt. Stir well and check for seasoning.