Author Page Katy

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Nickname: Katy

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Chicken Grande

First we need to take: 3-lb. chicken, cut into eighths ¾ cup olive oil 1 tsp. salt 1 tsp. freshly ground black pepper 6-10 cloves unpeeled garlic, mashed 1 tsp. rosemary 1 tsp. oregano ½ cup dry white wine Heat olive oil in large metal skillet until hot. Add chicken to skillet. Turn chicken often, cooking until browned. Sprinkle chicken with salt and pepper. Add garlic, ...

Oven Roasted Rabbit

First we need to take: 1 whole rabbit, portioned into 6 pieces 2 teaspoons salt ½ teaspoon cayenne pepper 2 teaspoons granulated garlic ¼ teaspoon paprika ¼ teaspoon white pepper ½ teaspoon black pepper 1 cup Italian dressing 1 cup yellow mustard Combine all ingredients in a bowl and thoroughly coat rabbit. Refrigerate for at least 4 hours, preferably overnight. 1 ...

Brace of Mississippi Quail with a pork belly (or bacon) and chestnut stuffing and Alabama peaches

First we need to take: 12 semi-boneless quail 1 tsp. chopped garlic 1 quart of pork belly and chestnut stuffing 2 cups BBQ sauce 1 quart Brussel sprouts (cores removed) 1 medium red onion 1/2 tsp. crushed red pepper salt and pepper to taste 2 Tbsp. canola oil Rinse quail then pat dry. Place 2 oz. of stuffing in the cavity of the quail. Cross legs together by cutting ...

Louisiana Shrimp Salad with Jalapeño Remoulade

First we need to take: 3 egg yolks 3 tablespoon fresh lemon juice 3 tablespoons red wine vinegar ¼ cup onions, chopped 1 jalapeño, seeded and chopped fine 1 teaspoon capers, chopped 1 teaspoon tarragon, chopped ½ teaspoon cayenne pepper 1 teaspoon horseradish 1 teaspoon Dijon mustard ½ teaspoon salt 1 tablespoon hot sauce ½ cup grilled scallion, chopped 3 cups canola ...

Grilled Lamb Chops: With fried sage sweet potato mash and winter sorrel

First we need to take: 12 lamb chops (Frenched) 12 medium winter sorrel leaves 8 sweet potatoes (peeled) 3 cups of fresh sage leaves 1/2 cup brown sugar 1 lb. of butter 1 cup heavy cream salt and pepper to taste 3 oz. olive oil In a large saucepot, bring chopped sweet potatoes and 6 cups of water to a boil. Cook sweet potatoes until tender (soft enough for a fork to ...

Louisiana Crawfish Cakes

First we need to take: 1 lb. regular breadcrumbs 1 lb. fresh Louisiana crawfish tails 1 cup diced onions 2 tsp. fresh diced garlic 2 oz. olive oil 2 eggs, whipped with fork 1 stick butter (4 oz.) salt and pepper to taste Place large frying pan on medium heat, adding olive oil and butter to melt. Add onions and garlic. Sauté until tender. Add crawfish, breadcrumbs, and ...

Tastemakers on the Bayou: Café des Amis enlivens a friendly Cajun community

Afew weeks ago, I had the pleasure of visiting Breaux Bridge with a friend who recently decided to buy a house and move there, after living in Miami for more than 30 years. We toured the town, peeked into shops, and stopped to dine at Café des Amis, where crawfish is folded into everything from chicken to cornbread and croissants. Locals start nursing spicy Bloody Marys ...

Bienvenu à Patois: New Orleans bistro elevates the art of French cuisine

When Chef Aaron Burgau speaks about the various ingredients he uses in the dishes he creates at Patois, his eyes light up and you can sense his ongoing love affair with food. A passionate chef, he presents a unique brand of French cuisine that embraces his Louisiana roots. Chef Burgau brings equal measures of luxury and down-home goodness to diners at Patois, where he ...

The New Cajun Link: A boudin king returns to his roots to open Cochon Lafayette

Residents of Lafayette are very discerning when it comes to judging what is, and what is not authentic Cajun cuisine served at restaurants in south Louisiana. They have always been a tough crowd to impress. Most families in the area have at least one phenomenal cook (if not several), and many of these beloved, humble cooks can put the top award-winning New Orleans chefs ...

Lafayette Hot Spot: Trynd is a chic and unique culinary destination

For something a little different while in Lafayette, check out the fashionable new Trynd Restaurant and Boutique Lounge, which was recommended to me by Ginger Hebert, a longtime resident who always knows what is hip and happening around town. Before interviewing the owner and later the chef, I spent an incognito evening there enjoying the chic ambience while sampling the ...