Sicilian Girl

Tweet This pasta dish is a classic for New Orleanians of Sicilian descent. It is the ritual meal (a cena di San Giuseppe) that is traditionally served on March 19th for Saint Joseph’s Day (San Giuseppe). This version is adapted slightly from John Besh’s recipe in his cookbook, My New Orleans.     Ingredients: 1/4 [...]

Tweet A coffee and tea time favorite, this praline pound cake is one of those Southern cakes that is a consummate example of down-home goodness. I love this type of “needs no icing” kind of cake, that is not only the perfect offering for a friend who stops by for coffee, but is right at [...]

Tweet Hash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash). When I was growing up, we never wasted food and leftovers on one night could easily find their way into breakfast the next morning. Hash [...]

Tweet For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized the tops of beets and turnips, discarded after harvest. Simmered in a pot of water with a piece of pork (ham hock or salt pork) [...]

Tweet Okra, also known as “gumbo” or “lady fingers,” is a highly nutritious edible green pod vegetable. It’s available fresh just about year-round in the South and from May-October in other areas. Fresh is best for breaded and fried but you can usually find it frozen in the market, which works fine in soups, gumbos [...]

Tweet The art of making desserts is a great source of pride for the Southern hostess. Armed with heirloom recipes and an intuitive sense that company may be dropping by, she always has something sweet to offer her guests. Baking and entertaining, a creative outlet for many ladies, translates into tender luscious layer cakes, tarts [...]

Tweet Is it grits or is it polenta? They both are dried corn, so what’s the difference? Yes, grits and polenta are both made from corn, but to answer that question, we need to understand the difference between hominy grits and plain old grits. Hominy is made from field corn, that’s dried on the cob. [...]

Tweet It’s smart to plan ahead if you’re thinking about making this slightly sweet brisket. Although it takes 4-5 hours to cook, it basically cooks itself as it makes it’s own sauce. All you have to do is combine the  ingredients, pour over the brisket and shove it in the oven. Perfect for a potluck [...]

Tweet The last time I made sweet potato cupcakes, I didn’t have any ingredients to make an icing. But I did have large campfire marshmallows leftover from a camping trip. These marshmallows were huge. After the cupcakes cooled, I placed a marshmallow on each and stuck them under the broiler … a bit too close [...]

Tweet The quintessential New Orleans sandwich, the muffuletta, is rarely found anywhere outside of the Crescent City. Pronounced “moo-foo-LET-ta,” this deli meat and cheese hero piled with a tangy olive salad is a New Orleans specialty but is pure Sicilian. Since the Super Bowl is being played in New Orleans this Sunday and I need [...]