Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana

In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.

Sample recipes from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana

Lemon-Pecan Pancakes with Southern Comfort Molasses

Stacked high and oozing with the slow drizzle of dark and smoky Southern Comfort molasses, these tart lemon pancakes strike a counterbalance of flavors. The crunchy toasted pecans, along with a cascade of confectioners sugar, royally crown this elegant breakfast dish.

(1 Votes)

Sweet Corn Soup

To me, there is something bold and regal about a freshly picked ear of yellow corn. It stands tall, wrapped tightly in a husky robe with a scruffy little tuft of brown hair poking out from the crown. Peeling back the layers and removing the strands of silk reveal a golden treasure chest of nuggets of tightly packed flavor. Scraping those corn kernels away from the cob as the milky juices release is a sweet prize reserved only for those in the know.

(1 Votes)

Pecan-Crusted Oysters with Meyer Lemon Aioli

I love the versatility in taste and texture of briny Louisiana oysters. Baked, stewed, flame-grilled in their shell, or just plain raw, oysters can take on a variety of flavors. But when battered with cornmeal laced with finely ground toasted pecans, fried to a crispy golden brown, and dipped in a fragrant lemon-kissed aioli, oysters become addictive. I love the bright taste of Meyer lemon here, but regular lemon will work as well.

(1 Votes)

Chicken Skins with Spicy Sea Salt

Crunchy fried chicken skins (lets call them chicken cracklins) are an indulgence that I take with a grain of saltspicy sea salt, to be exact. These crispy-skinned diet destroyers make you hate yourself for indulging Ill just have one, okay, maybe ten. Theyre just that goodgone-in-sixty-seconds good.

(1 Votes)

Lemon-Rosemary Chicken Thighs

Chicken thighs have a bad reputation, and the majority of folks opt for the white breast meat over the juicier dark meat. Oily and fatty are how many describe chicken thighs, but with the right preparation, they explode with fresh flavor.

(1 Votes)

Cast-Iron Custard

Flan, clafoutis, crme brle, or custard Whatever you call these egg-based desserts, they are popular on South Louisiana home dinner tables and restaurant menus alike. I like the rustic black iron presentation of this elegant dish, and the blackberry-raspberry combination adds a light freshness to the sugary rich base. For an over-the-top presentation, add a scoop of vanilla bean ice cream and a sugary tuile cookie.

(1 Votes)

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