Creole Cajun Chef

How about a couple of refreshing adult beverages this week? 3/4 cup sliver tequila 1 jalapéno, sliced 1/2 teaspoon Tajin Classico 4 cups cubed seedless watermelon (about 1 small watermelon), frozen 1/3 cup fresh lime juice 1/2 cup triple sec 2 tablespoons agave nectar Garnish: lime wedge, thinly sliced watermelon In a Mason jar, combine tequila, jalapéno, and tajin. Let stand fo...

It’s the time of year for parties. I know that means different things to different people. Naturally, my thoughts always turn to food. I’m always on the lookout for some new bite-sized finger foods. Today, I have found a couple of sweets that are perfect for any holiday party. The first is Orange-Ginger Cheesecake Bars. They have a great balance of sweet and savory. The second c...

As I am not one to start a meal with a cold dish, here's a great warm appetizer that is sure to please. 8 tablespoons butter, divided 1/2 cup minced shallots 1/2 cup heavy whipping cream 10 ounces cream cheese, softened 2 tablespoons minced green onion 1 1/2 pounds lump crabmeat, picked free of shells and divided 4 ounces goat cheese, crumbled 1 tablespoon extra-virgin olive oil...

Let's look at a couple of crabmeat appetizers this week. Let's start with a dish that's great for the hot summer months. 1 pound fresh or frozen lima beans 3 cups fresh corn kernels (about 4 ears of corn) 1/2 cup whole buttermilk 1/2 cup mayonnaise 2 tablespoons thinly sliced fresh basil 2 tablespoons fresh lemon juice 2 tablespoons pickle brine 2 teaspoons chopped fresh dill 1 ...

There are many people who are immediately recognized by their first name. Elvis and Cher are two that quickly come to mind. When it comes to the kitchen, one of the most famous one name chefs made his mark in the city of New Orleans, Emeril. Emeril Lagasse started his rise to fame at Commander’s Palace before he went on to open his restaurant empire. Not only did he redefine New...