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Chicken Kabobs by Kelsey MartinThese kabobs are colorful, tasty, and make a great dish for any summertime party. |
6 votes
40955 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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Cedar-Plank Salmon by John Howie
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6 votes
15058 views
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Mahi Mahi with Pineapple by erin de martiniSimple recipe with lots of flavor! |
5 votes
23236 views
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Creole Spiced Pork Chops by Amos MillerPork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration! |
4 votes
9465 views
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Grilled Catfish with Red Rice and Lemon Butter by Nancy MiyasakiThis is a truly delicious meal. Our kids loved it as much as we did. We made a version of the fish with Lemon pepper because we thought the Creole seasonings would be too hot, but they ended up loving the Creole fish. If you're trying to conserve calories, you can leave off the Lemon Butter and just serve with fresh lemon wedges.… |
4 votes
8859 views
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Szechwan Dusted Ahi Tuna by Alex MarshThis is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils. |
3 votes
18523 views
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Honey-Habanero Glazed Ribs by Alex MarshRibs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it. |
3 votes
13861 views
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Ancho Chili Rubbed Chicken with Roasted Corn and Sweet Pepper Relish by John Howie
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3 votes
15665 views
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Giggling Gourment's Slurpn'ly Good BBQ Sauce by Giggling GourmetHere's my version of a BBQ sauce for the summer season! It has a nice mild sweetness/smoked flavor to it when said and done. Works awesome as a stand alone dipping sauce as well as a sweet rub on sauce for ribs, chicken, pork on the grill...also found it very nice on a hamburger! For those of us that like it hot...I add 3 pureed… |
3 votes
5462 views
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Chicken, Andouille and Shrimp Gumbo by Sofia ReinoSo as I said in my last posting I am doing a Gumbo. I found out my dear friends from IA actually sort of follow Emeril's recipe, then I found through halfhourmeals.com a true Louisiana lady who also had an interesting recipe in her blog "First, Make a Roux". If you are new at making a Gumbo, I would seriously check her blog as she… |
3 votes
7462 views
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Creole Crabmeat Pie by Amos MillerWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.… |
3 votes
5285 views
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Mild Blackened Catfish by Nancy MiyasakiI made this mild version of blackened catfish for my family. The dish turned out perfect for my kids, and my husband and I added extra cayenne pepper at the table to our liking. I thought it turned out quite well. I hope you'll agree! |
3 votes
8844 views
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Panko Crusted Baked Tilapia by Salad FoodieSo I didn't find a recipe I liked for this and had to bungle my way through it alone. But it turned out pretty darned good! Nice crispy crunch, and baked without using a batter of egg or milk. If you have an alternative way please share! |
3 votes
19330 views
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Strawberry Chicken with Feta by BearNakedBakerTo make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months |
3 votes
4590 views
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