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    53 Recipes

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    Down here on the Gulf Coast, we have a special way of dealing with tragic events like hurricanes, funerals, and Mondays. We drink to it. Here's a little something for current events.

    Recipe #429019

    This originally came from a fondue cookbook that I got to go with my fondue pot. But, I've made so many little tweaks that I think I can now call it my own. This is a full meal recipe, and half the fun is cooking your own dinner around the fondue pot with friends. All you'll need to add is a bottle of wine, or a pitcher of tea. Don't be intimidated by the long ingredients list. This comes together easier than you think.

    Recipe #428401

    A quicker way to salt cure lemons. I use olive oil, because I use these for savory dishes. If you'd like to use yours in a dish where the flavor of olive oil will be out of place, feel free to use vegetable oil instead. Measurements are not critical. Use as many lemons as it takes to fill your jar, and as much salt and oil as it takes to cover your lemons. Feel free to add paprika, peppercorns, or other spices between the layers of lemons.

    Recipe #428392

    A very simple but really delightful Greek technique for cooking fish. It works well with any firm-fleshed fish that will hold up to grilling, but I think it's especially good with swordfish steaks or tuna.

    Recipe #426283

    I love the traditional lamb stuffed grape leaves, so I was thrilled to find that my local market had started stocking prepared grape leaves in jars. But, ground lamb is still hard to come by, and expensive. I don't like to eat meat too often anyway, so I thought a vegetarian option was in order. It's also good with goat cheese, if you prefer.

    Recipe #426280

    Slightly sweet, with a hint of heat, these pickles make a great snack, or accompaniment to thai dishes. I particularly like them with egg dishes.

    Recipe #425351

    Spezi is a popular soda in Germany and Austria. It tastes like a mixture of cola and orange soda, with a little hint of lemon. It's delicious, and so is this cocktail version.

    Recipe #425350

    My mother used to make this all the time. It's a recipe that's been passed down the German side of my family for many generations, and we've all put our own spin on it over time. Feel free to add your own, too. Use a beer you like to drink, or leave out the sugar and use apple cider, if you prefer.

    Recipe #425348

    Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.

    Recipe #425347

    Few things are better together than bananas and chocolate. Why not add cinnamon, crispy panko bread crumbs, and whipped cream? Yum!

    Recipe #413635

    Easy weeknight barbecue, with a deliciously different mustard based barbecue sauce that comes together quicker than you might think. This makes a sweet sauce. If you like yours more tangy, you can reduce the sugar and increase the vinegar. I like it on the potatoes, too. Round out the meal with some green veggies or a crisp salad, and shake up your usual routine.

    Recipe #413633

    The classic brunch cocktail warmed up, and beefed up with some broth and diced tomatoes into a hearty soup that's amazing with some scrambled eggs and toast. I suggest using your favorite Mary garnishes, like celery sticks, olives, and pickled okra as part of a little platter on the side. A shot of vodka in the soup is optional, but not bad. It's rich, satisfying, unique, and no one has to know it's this easy.

    Recipe #403179

    Salmon and dill, spinach and nutmeg, white wine, creme fraiche, and gooey melted mozzarella cheese combine in a warm, creamy lasagna with a special fresh twist. Perfect with a big green salad and a crisp white wine for drinking.

    Recipe #384243

    Tabbouleh is a salad of herbs, vegetables, and bulgur wheat. It's easy to make, but does require a long chill time, so start early in the day to enjoy a hearty dinner full of vegetables. This is a vegetarian recipe, you can add chicken or other meat if you can't do dinner without it.

    Recipe #378884

    A new twist on the old favorite Seven Layer Salad, based on potato salad rather than the usual iceberg lettuce for something a bit more substantial. Bacon, eggs, peas, and cheese are traditional in a Seven Layer, but a little bite from radishes, onions, and a few surprise ingredients makes this one a little more interesting.

    Recipe #378841

    We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.)

    Recipe #373189

    This is Jazz Fest food at its best. There are plenty of crawfish bread recipes out there, with all kinds of crazy ingredients, but this one is my favorite, because it's simple, delicious, and the closest I have found to the famous Fest dish. You can use thawed frozen crawfish tails. But check the packaging, and make sure they came from Louisiana. If you buy them from anywhere else, they won't be as good, and Louisiana crawfish farmers will come and haunt your dreams until you go mad.

    Recipe #373093

    This is a signature drink of the Monteleone Hotel in the French Quarter of New Orleans. Their carousel lounge rotates slowly around the bar, so it's hard to tell if you get dizzy from the ride, or the drink.

    Recipe #372934

    Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice, and isn't nearly as difficult or exotic as some TV chefs will make you think it is. Here's the simple, home cooking version my family actually cooks in Louisiana. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it.

    Recipe #372926

    This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution.

    Recipe #372918

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