The Unorthodox Epicure — Blackened Fish w/ Mango Salsa

Blackened Fish w/ Mango Salsa — An outstanding contrast of flavors

Confession: My first experience with blackened fish left a bitter taste in my mouth for a very long time. Too long, in fact. I might’ve been 13 or 14 when my father decided he’d try his hand at the popular Chef Paul Prudhomme brainchild. He cleaned the fish (you couldn’t buy catfish fillets back then […]

The Unorthodox Epicure — Louisiana Crawfish Étouffée

Louisiana Crawfish Etouffee — Cajun and Creole flavors combine for a luxurious stew-like version of this classic. 

I suppose that every locale has its culinary purists. In the Northeast there is only one true way to make a pot of Italian gravy — although there are 23 million versions of that one true way. Here in Texas we tend to agree that beef makes the best barbecue, but some of us are […]

Food Snob Chronicles — A New England-style sandwich for the Louisianan in all of us (Recipe: Crawfish Roll)

Crawfish Roll  –  New England panache fused with Louisiana-born ingredients.  Ça c'est wicked bon!

I‘ll say it up front. I’m not from Louisiana, nor have I jumped on the LSU Tigers/New Orleans bandwagon with 80 million others over the past 10 years. But that’s not to say I don’t like the place. The Pelican State is chock-full of beautiful antebellum homes and ecological rarities.  There are plenty of places […]

Food Snob Chronicles – Biting off more than we can chew: More Edible Clichés (Recipe: Crawfish Enchiladas)

Crawfish Enchiladas — Let's bring back the wonderful fusion of Louisiana and Tex-Mex.

Hear me now and believe me later: triteness is next to worldliness. The problem is, we rarely know crap from Crisco when it comes to the phrases that we overuse. Well, the grease is ready for frying, so either learn this with me, or feel free to print and use at your next dinner party. […]

Confession No. 86 — How nature crushed nuture

po boy

The good memories are fading. They were once plenty. I entered her life when she was six and witnessed plenty worth recollection. But, the production line one evening … just stopped. Her beauty was natural — and a certainty, with striking deep brown eyes and onyx hued hair. She had proven herself on the stage, at […]

Confession No. 79 — Loaded questions still get the best of me (Recipe: Cajun Fried Chicken w/ Red Beans & Rice)

cajun chicken and red beans & rice

I know how to ask questions. In fact, after more than 20 years as a print/broadcast reporter, I think I’m fairly seasoned in the art of interrogation. But, just as the salesman can never say ‘no,’ neither can I seem to avoid the heat of the third degree. And I do a damn poor job […]

Confession No. 34 — Moral quandary got you? Lie about it!

This gumbo has all the traditional vegetables, but they are strained to produce a smoother broth. With this dish, you can fool people who don't think they like Louisiana-style cooking. And that's no 'white lie.'

Where I come from, lying is a sin only most of the time. You can never lie to your parents, pastor, teacher or Scoutmaster. You are, however, allowed to stretch the truth when it comes to complimenting someone – especially a woman. In the South, we call those ‘white lies.’ ‘White lies’ work quite well […]