Jalapeño pepper adds a kick to this bright mango salsa, which I like to serve with baked or broiled fish. This recipe is an accompaniment, but can easily stand alone as an appetizer with chips.
Categories
Author: Ed Hart
Categories
Chicken and Andouille Sausage Jambalaya
Jambalaya is as synonymous with NOLA Cuisine as Gumbo! There are vicious debates about whether the dish is of French or Spanish origin. The word itself is from the French & Spanish word for Ham, Jambon. The a la is French, and the ya is said to be an African word for “Rice”. Personally, I can’t see how someone could dispute the dishes similarity to the Spanish Paella, but hey, my opinion is like everyone else’s: Worthless. Here is what we do know about Jambalaya: It’s delicious! So everyone quick arguing and get cooking! (Although I love that people in Louisiana argue about food!) Here is my recipe:
Categories
Red Beans and Rice
As I’ve said in the past, Red Beans & Rice is always fun for me to cook because I change the recipe everytime I make it. This one was probabaly the best batch I’ve made in years, so I’ll honor it with a side of Louis Armstrong singing and playing Basin Street Blues, because Red Beans & Rice just don’t seem right without Louis Armstrong.
Categories
Creole Boiled Rice Recipe
The kind of rice I enjoy with Gumbos, Red Beans, Étouffée, etc., a lot of NoLA Cuisine dishes, is Creole Boiled Rice. I like it because the grains stay separate from one another, essentially, they let the main dish be the dish. Not that the rice is second fiddle, in fact, if your rice is terrible, it will ruin the whole dish. When I have a pot of Red Beans on the stove, my Rice is as important as my Beans, which means, Very important! I take Red Beans & Rice very seriously. Well, not too seriously, nothing should be too serious, but let’s just say I hold them in high esteem (more on Red Beans later). Anyway, this is a great, simple, Accompaniment Rice. Not great because it’s simple, just great!
Categories
Chicken and Andouille Sausage Gumbo
My go-to website for cajun recipes, nolacuisine.com, has gone defunct. I’ll leave the link active here in case it ends up being a temporary issue, but in the meantime, here’s a copy of the chicken and andouille sausage recipe.
Categories
Smoked Cheese and Sun Dried Tomato Cigars
I ran across this phyllo cigar recipe many years ago watching Giada De Laurentiis on the Food Network. Since then, these have been on the regular appetizer rotation whenever we’re asked to bring something to a dinner party where Italian is the culinary theme. They look impressive and taste amazing, and the recipe is super simple!
Categories
Peach and Blueberry Galette Recipe
Peaches are back in season and the Pepper Place Farmer’s Market is full of vendors with ripe peaches and fresh blueberries. A couple years ago, I did a post on making a peach and blackberry galette, and this is basically the same recipe, substituting blueberries instead of the blackberries. I also added some lemon thyme, which I’ve been growing in a pot on the back porch, as a harmonious accompaniment to the fruit.
Looking for a cocktail that will transport your taste buds to a fragrant garden on a warm summer evening? Look no further! This lavender gin fizz cocktail is a harmonious blend of lavender-infused simple syrup, tangy citrus, and sparkling effervescence. This recipe combines the soothing essence of lavender with the refreshing kick of a classic gin fizz, resulting in a truly delightful cocktail. Let’s dive into the details and create a drink that will impress your guests at any gathering.
Lavender, with its beautiful fragrance and delicate flavor, can elevate any recipe. One delightful way to incorporate lavender into your culinary repertoire is by making a homemade lavender simple syrup. This versatile syrup can be used to sweeten various beverages, from iced teas to cocktails. In this blog post, I’ll guide you through the simple process of creating lavender simple syrup using just four ingredients: sugar, water, lavender buds, and a touch of fresh lemon juice. Let’s dive in!
Gin Fizz Cocktail
The classic gin fizz cocktail recipe.
Equipment
- Cocktail shaker
- Collins glass
Ingredients
- 2 oz gin
- ¾ oz simple syrup
- 1 oz fresh lemon juice
- 1 egg white
- club soda
Instructions
- Mix gin, simple syrup, egg white, and lemon juice in a cocktail shaker and shake for about 15 seconds, without ice, to thoroughly incorporate all ingredients.
- Add ice cubes and shake until chilled.
- Strain into a collins glass and then top off the glass with club soda.
Notes
This is the basic gin fizz cocktail. I generally don’t make mine with egg whites and use a rocks glass with a large cube of ice instead of a collins glass. Most recipes online call for soda water, but you can use mineral water, seltzer water, or sparkling water (like LaCroix); all make a great cocktail. Mineral water will give a slightly different flavor profile than seltzer water.
