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RAISED ON A ROUX
Find the recipes for Blackened Chicken Sliders with Bacon and Avocado-Basil Cream and many other sensational sandwiches at www.RaisedonaRoux.com.RECIPE INDEX
Jump to A, B, C, D, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, V, W, Z. A. A Besh Box and Grilled Shrimp with Vanilla Bean and Pecan Pesto; Andouille Ratatouille ROAST BEEF | RAISED ON A ROUX When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total about the same. BUD’S BROILER BURGER WITH HICKORY SMOKED SAUCE It’s Burger Week over at Eater.com, the popular blog network that covers restaurant, bar and nightlife news across 15 metropolitan areas including New Orleans.And on Monday during my daily visit to the Nola.Eater page, I came across a post on Bud’s Broiler.Reading that piece had me thinking back to 1970-something and left me craving a big, juicy burger with a milkshake and fries.RED BEANS AND RICE
I’m probably one of only a few home cooks who has ever reduced a recipe for Red Beans and Rice to writing. Most recipes like these are created and passed on SEVEN STEAKS IN BROWN GRAVY My mom cooked Seven Steaks in Brown Gravy quite often when we were growing up. But no one in my family, including her, prepares them anymore. The dish would have been all but forgotten had I not undertaken a family cookbook project several months back (more on thatin future posts).
WHO DAT CHILI
Seasoning Mix 1 tablespoon kosher salt 2 teaspoons black pepper 1 1/2 teaspoons dried oregano leaves 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground cumin BAKED SUMMER SQUASH AND SHRIMP 6 yellow squash, diced 4 tablespoons extra virgin olive oil, divided 1/2 cup chopped onions 1/2 cup chopped green onions 2 garlic cloves, minced 1 pound medium shrimp, peeled and deveined GUMBO: CHICKEN AND ANDOUILLE GUMBO Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells aCREAMED SPINACH
2 20-ounce bags fresh spinach, washed and tough stems removed Water and salt, for boiling 4 tablespoons unsalted butter 1/4 cup allpurpose flour
RAISED ON A ROUX
Find the recipes for Blackened Chicken Sliders with Bacon and Avocado-Basil Cream and many other sensational sandwiches at www.RaisedonaRoux.com.RECIPE INDEX
Jump to A, B, C, D, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, V, W, Z. A. A Besh Box and Grilled Shrimp with Vanilla Bean and Pecan Pesto; Andouille Ratatouille ROAST BEEF | RAISED ON A ROUX When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total about the same. BUD’S BROILER BURGER WITH HICKORY SMOKED SAUCE It’s Burger Week over at Eater.com, the popular blog network that covers restaurant, bar and nightlife news across 15 metropolitan areas including New Orleans.And on Monday during my daily visit to the Nola.Eater page, I came across a post on Bud’s Broiler.Reading that piece had me thinking back to 1970-something and left me craving a big, juicy burger with a milkshake and fries.RED BEANS AND RICE
I’m probably one of only a few home cooks who has ever reduced a recipe for Red Beans and Rice to writing. Most recipes like these are created and passed on SEVEN STEAKS IN BROWN GRAVY My mom cooked Seven Steaks in Brown Gravy quite often when we were growing up. But no one in my family, including her, prepares them anymore. The dish would have been all but forgotten had I not undertaken a family cookbook project several months back (more on thatin future posts).
WHO DAT CHILI
Seasoning Mix 1 tablespoon kosher salt 2 teaspoons black pepper 1 1/2 teaspoons dried oregano leaves 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons ground cumin BAKED SUMMER SQUASH AND SHRIMP 6 yellow squash, diced 4 tablespoons extra virgin olive oil, divided 1/2 cup chopped onions 1/2 cup chopped green onions 2 garlic cloves, minced 1 pound medium shrimp, peeled and deveined GUMBO: CHICKEN AND ANDOUILLE GUMBO Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells aCREAMED SPINACH
2 20-ounce bags fresh spinach, washed and tough stems removed Water and salt, for boiling 4 tablespoons unsalted butter 1/4 cup allpurpose flour
RECIPE INDEX
Jump to A, B, C, D, F, G, H, I, J, K, L, M, N, O, P, Q, R, S, T, V, W, Z. A. A Besh Box and Grilled Shrimp with Vanilla Bean and Pecan Pesto; Andouille Ratatouille ROUX: TOP 10 TIPS FOR MASTERING A ROUX Truth be told, I didn’t learn how to make a dark, rich roux from my family. My relatives, who are all incredibly talented and passionate cooks, prepare meals with a heavy Creole hand. BRUCIOLONI | RAISED ON A ROUX 1 2 to 2 1/2-pound round or flank steak, pounded thin 4 tablespoons extra virgin olive oil, divided 8 slices hard salami 6 slices ham 6 slices provolone cheese SMOTHERED PORK CHOPS Pork chops seasoned with the perfect mix of earthy herbs and spices, browned in hot oil then slowly cooked in a roux-based sauce blessed with the Holy Trinity (andBRABANT POTATOES
Brabant Potatoes are a popular New Orleans side dish. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Sort of like garlicky, cubed French fries. MEATBALLS AND SPAGHETTI 1 pound ground sirloin 1 pound ground chuck 2 eggs ⅓ cup milk 1 medium onion, finely chopped 2 cloves garlic, minced 1/2 cup Italian bread crumbs (or more if necessary)CHICKEN ROBAN
1 pound linguine pasta 4 tablespoons butter 1 bunch green onions, thinly sliced 3 garlic cloves, minced 1 quart heavy cream 1/3 cup Blackened Seasoning Mix 2 tablespoons extra virgin olive oil FINGER FOOD FRIDAY: BETTER CHEDDAR Better Cheddar is a coveted prepared food item in New Orleans sold at a couple of local grocery stores. Langenstein’s, one of the oldest family-run institutions in the City, has arguably the best with Robért’s Fresh Market’s version running a close second. This addictively delicious spread is made with white cheddar cheese dotted with walnut pieces, green onions and garlic.THE TURTLE SOUP
I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son,my grandfather.
PANEED CHICKEN
In the current edition of New Orleans Magazine, Dale Curry writes about “Daily Devotion,” those local classics that make their way onto restaurant chalk boards and family dinner tables week after week. I giggled as I read through her list, because five out of theseven dishes she
RAISED ON A ROUX
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BLACKENED CHICKEN SLIDERS WITH BACON AND AVOCADO-BASIL CREAM30
Jun 2016
Genet
Earlier today, I was scrolling through my Facebook feed when I came across a funny comment that my dear friend, Cindy, had posted. It read, “Here ye Here ye Casa Sanders is no longer taking reservations until September 2016!!!! Peace Out!” I laugh every time I read it because I know all too well where she’s coming from. You see, last year, Cindy and her family moved from the piney woods of Mandeville (a New Orleans suburb) to the Windy City. Since this is their first full summer in Chicago, their home has been nothing shortCategory: Chicken ,
Finger Food Fridays
, Main Dishes
, New Orleans
Classics ,
Sauces , Snacks
Tags: blackened
, Chicken
, Finger Food Fridays, New Orleans
Classics , Sauces
One Comment
GRILLED BABY BACK RIBS WITH CHIPOTLE-CHERRY BARBECUE SAUCE29
May 2016
Genet
Grilling season is officially upon us and I could not be more excited. I am a warm weather girl through and through, and I just love being outdoors messing around with my little Weber. My latest grilling obsession? Ribs. Specifically, baby back ribs. Over the past year, I think I’ve prepared well over 15 racks—all in an effort to bring you a full-flavored, fail-proof recipe. So, without further ado, here it is. Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce. Before I share my cooking tips with you, let me first say Category: Appetizers , Finger Food Fridays, Main Dishes
, Pork
Tags: Finger Food Fridays, Grilled
, Pork
, Sauces
, Smoked
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STUFFED ARTICHOKE SOUP30
Apr 2016
Genet
If you spend anytime at all on social media, you’re probably familiar with the trend where someone takes a popular main course and transforms it into a soup. On any given day, you can find the likes of Cabbage Roll Soup, Cheeseburger Soup, Chicken Potpie Soup and even Lasagna Soup flooding Facebook, Pinterest and Instagram feeds. The pictures are drool-worthy and they all sound deliciously inviting. But they pale in comparison to my recent discovery of a local obsession of the same kind—Stuffed Artichoke Soup. As the name implies, this soup brings together all the garlicky, Category: New Orleans Classics, Soups
, Vegetables
Tags: New Orleans
Classics , Soup
, Vegetables
4 Comments
FINGER FOOD FRIDAY: IRISH CHANNEL STOUT CUPCAKES11
Mar 2016
Genet
Over the past week or so, I’ve been searching for a fun St. Patrick’s Day recipe to create and share with y’all. Although I was initially thinking of something savory, this happened—boozy cupcakes. If you spend anytime on social media, you know that this time of year Guinness and Irish liquor inspired sweets are all the rage. So, I finally jumped on the bandwagon. Having recently fallen hard for NOLA Brewing’s Irish Channel Stout, it was tough not to. Irish Channel Stout is the Guinness of New Orleans—only better. Yes,I’m partial to
Category: Craft Beer, Desserts
, Finger Food Fridays, Snacks
Tags: Craft Beer
, Desserts
, Finger Food Fridays, Snacks
Comments off
STUFFED PEPPERS
29
Feb 2016
Genet
People always joke that when you visit New Orleans your vegetable intake will be limited to the curly parsley decorating your plate or the pickled okra bobbing about in your Bloody Mary. Depending on how you choose to spend your time here, that could very well be true. But as the locals can tell you, there are plenty of beautiful, fresh vegetables to be had in these parts all year long. That’s one of the many fringe benefits of living in a subtropical environment. And because we have a great variety of veggies with extended growingseasons,
Category: Beef , Main Dishes , New OrleansClassics ,
Pork , Side Dishes
, Vegetables
Tags: Beef
, New Orleans Classics, Pork
, Vegetables
6 Comments
SWEET POTATO AND ANDOUILLE BISQUE30
Jan 2016
Genet
Did you know that different states have different official emblems? Many extend well beyond the familiar capitals, colors and flags. And some are rather interesting. Take for example, the tartan. Considering I’m fashion-challenged, I had no clue what a tartan was but I’ve come to learn it’s a type of plaid. As in fabric. And a bunch of states, including Louisiana, have an officially designated pattern. Oh, yes. The Pelican State’s tartan is this dark green and blue number that’s rather attractive. It’s called Louisiana Tartan. Many states also identify Category: Pork , Soups, Thanksgiving
, Vegetables
Tags: andouille
sausage , Pork
, Soup
6 Comments
FUDGE PIE
22
Dec 2015
Genet
Before I decided that I didn’t like to bake, I baked a lot. Weird. I know. But true. Since I did not come from a strong line of bakers or sweets makers, it was a surefire way of finding my place in the whole family cooking hierarchy. And as a teen, I loved the attention and praise I received whenever I showed up at a family function with dessert in hand. One early success that garnered many oohs and ahhs was my Fudge Pie. Looking back, I think the Fudge Pie was a Category: Christmas ,Desserts , Snacks
, Thanksgiving
Tags: Christmas
, Desserts
Comments off
CREOLE CRAB AND AVOCADO SALAD02
Dec 2015
Genet
I hope you all had a wonderful Thanksgiving. Ours was exceptional. This year we celebrated the holiday at my sister-in-law’s house with 34 of the hubby’s closest relatives—his parents, siblings, their families and his double first cousins and their families. I think I’ve mentioned Larry’s double first cousins before. Remember? One of his dad’s brothers married one of his mom’s sisters. They had four kids who are now all grown up with kids of their own. Cool, huh? I think so. Anyway, as you might expect, this group—which currentlyspans three
Category: Appetizers, Crab
, Main Dishes
, Salad
, Seafood
Tags: Appetizers
, Crabmeat
, salad
, Seafood
2 Comments
PECAN PIE BARS
18
Nov 2015
Genet
Hey guys! Sorry for not posting much lately. These past few months have been very hectic for me and my family. But I do see the light at the end of the tunnel and hope to share all the particulars with you soon. For now, though, I’m focusing on Thanksgiving and am working hard to make sure it’s a fun-filled and stress-free week for my crew–Lord knows we all need one. I plan on transitioning into the holiday mode this weekend by making one of my kids’ favorite fall treats–Pecan Pie Bars (a recipe I Category: Christmas ,Desserts , Snacks
, Thanksgiving
Tags: Desserts
, pecans
2 Comments
FINGER FOOD FRIDAY: ROASTED GARLIC, WHITE BEAN AND ARTICHOKE DIP09
Oct 2015
Genet
This dip is the epitome of a “pantry recipe.” You know, one of those quick, easy and yummy dishes prepared on the fly with ingredients found in, well, the pantry. A last-minute meal if you will to sate eleventh hour invitees, unannounced guests or a hungry husband and three ravenous teens. Most of the time, I make a pantry recipe once and never recreate it because I fail to write down anything. And my vague recollection of what I created the first go-round never tastes the same despite repeated attempts. But fortunately with thisdip,
Category: Appetizers, Beans
, Beverages
, Craft Beer
, Finger Food Fridays, Snacks
Tags: Appetizers
, Beans
, Finger Food Fridays, Snacks
Comments off
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