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Sucré Macaroon Gift Box Giveaway!
Read more: Sucré Macaroon Gift Box Giveaway!WIN A FREE BOX OF MACAROONS! Sucré Sweet Boutiques and Confection Studio, located in New Orleans, Louisiana is offering one of my readers a free box of its Signature Macaroon Collection. (That’s a $30 value!!!!) All you have to do is one of two things: Like Behind the Bites Like…
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The Popper Frittata
Read more: The Popper FrittataPrintable version A frittata is an Italian omelet with ingredients mixed into the eggs as opposed to the French omelet that is folded around the ingredients. A frittata is more like an egg pie cooked slower and usually finished under a broiler, while the French omelet acts as a wrap…
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Jalapeño Popper Pizza
Read more: Jalapeño Popper PizzaPrintable version Jalapeño poppers got their name from the marketing of the frozen snacks. The term “Popper” has been used for the last 30 years to market a variety of treats and appetizers, not just the cheese stuffed chiles though. There are many who believe the jalapeño popper is an…
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Creole Chicken and Spicy Slaw Tacos
Read more: Creole Chicken and Spicy Slaw TacosPrintable version I made Creole seasoning last week that contained the peppery heat found in the cooking associated with New Orleans and the surrounding Bayou. I added cumin and chili powder also, giving it a hint of Southwest. I used it to season chicken tenders that were intended for tacos.…
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Homemade Creole Seasoning
Read more: Homemade Creole SeasoningPrintable version I made this rub to season chicken tenders as part of a meal I catered for 60 people last Sunday. Most creole seasoning will include dried thyme or basil, or what I think of as Italian or European type of spices. I mix it up a little here…
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Pork Fried Rice
Read more: Pork Fried RicePrintable version The Thai Pavilion in Astoria, Queens has the best pork fried rice I have ever eaten. I used to eat buckets of the stuff at their 30th Avenue location which is now closed and moved to another spot in the neighborhood. Whenever I eat pork fried rice I…
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Creole Jambalaya
Read more: Creole JambalayaPrintable version This is the second time I have made Jambalaya for for my print column “Busco Bites.” The first time I made a “dry” or “brown” version, this time I’m making the “wet” or “red” version. The difference between the two is in the tomatoes. The dry version features…