Salmon has many health benefits but I won’t get into all of that. What I can say is that salmon is delicious when cooked right. In my opinion, salmon should be cooked to no more that 140F which is medium. Before you say, “That’s too undercooked” try the recipe as is. You can always cook…
Category: Main Course
Catfish Coubion (Coo bee On)
Coubion also known as Couvillion or Courtbouillon depending on the region in Louisiana is a roux- tomato based fish stew. Many people in Louisiana opt to use a firmer fish such as garfish because catfish becomes delicate when cooked. This dish is just as good with catfish since it is readily available in most areas….
No Sauce Pasta
This is a simple no-fuss recipe that actually taste great. Cherub tomato is a type of grape tomato that is used mainly for salads. If you can’t find cherub, any grape tomato can be used. The golden grape tomatoes are sweeter in flavor if you decide to use those. Try this recipe and let me…
#ChickenTacos
I think we’ve all heard of #TacoTuesday by now but of course it’s not the only day you can enjoy tacos. The history of tortillas date back to around 10,000 years BCE but “tacos” as we know it was first introduced to the states in the early 1900s. To date, there are so many taco…
“Oyster” Mushroom Poboy
When one thinks of Poboy, a traditional sandwich with meat or seafood comes to mind. Poboy (Poor Boy) name was coined in the early 1900s in New Orleans, LA. Over the years, there has been many variations of the poboy sandwich. Some restaurants have started to label the sandwich “Louisiana Style Poboys” in an attempt…
Roasted/ Rotisserie Chicken
Roasted chicken is probably one of the easiest dishes to overcook. When that happens, I guess you can make chicken salad. Hopefully this recipe along with the Poultry Brine will help your chicken maintain moisture. Let me know what you think. Prep Time: 12- 24 hoursCook Time: 1 .5 hours- 2 hours Ingredients:1 Whole ChickenPoultry…
Barbecue Chicken (Air Fryer Edition)
Who doesn’t like a good barbecue but sometimes pulling out the pit isn’t feasible. I like barbecue like the next but I could do without the lingering smoke aroma. Here is a recipe that won’t replace actual pit smoked barbecue but will satisfy the craving. Prep Time: 10 minsCook Time: 15- 25 mins Ingredients:6- 8…
Korean Beef
Korean Beef is one of those dishes that’s simple to make but packed with flavor. This is a good recipe for meal prep or a quick weeknight dinner. Try it and let me know what you think. Prep Time: 10 minsCook Time: 15 mins Ingredients:1 lb. Ground Beef1/2 cup Soy Sauce1/4 cup Brown Sugar2 cloves…
Sauce Piquant with Chicken, Smoked Sausage and Tasso
Sauce Piquant (Sos pee KAHN) is a traditional dish in Louisiana Cookery (Cajun Cooking to be exact) and can be made with almost any protein. The base of this sauce is comprised of a dark roux and tomatoes which is cooked on low for no less than an hour. A good sauce requires patience and…
Orzo Seafood Soup
Soup was never on top of the food chain for me but as I get older, I’m willing to try different soups. For this recipe I used frozen mussels due to availability but fresh mussels can be used as well. If using frozen, be sure to not get mussels in wine sauce. Mussel shells are…
Fried Catfish Sliders
Growing up in Louisiana, I’ll have to admit that Catfish is one of my favorite fish especially fried. There is nothing like a crispy piece of fish and white bread with ketchup. This recipe is a grown up version with a twist of my childhood nostalgia. Prep Time: 20- 25 minsCook Time: 20 mins Ingredients:1…
Air Fryer General Tso’s Chicken
General Tso’s Chicken is a famous Chinese American dish but was created in Taiwan by Chinese chef Peng Chang-keui. This dish never became part of traditional Chinese cuisine but has become a staple in Chinese American cuisine. When introduced to the states in the 70s, the recipe began to lose its original shape which has…
Cooking with Merci 