Southern

Eggs Nola (New Orleans La.)

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  Brunch is just about my favorite way to entertain. It’s both casual and elegant and when the weather is nice, it’s perfect for eating outdoors. Once, for a special…

Catheryn Ann’s Bread Pudding

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Once upon a time there was a young woman who made a very good bread pudding. So good was this bread pudding that those who tasted it suggested she share…

Grillades with Grits and Creole Sauce

  Grillades, (pronounced GREE-yads), are thin scallops of veal, beef or pork and are typically served for brunch. It is my understanding that the dish originated when the country butchers…

Pralines

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  During the 17th century, a French Diplomat named Cesar De Plessis-Praslin, had his personal chef create a candy as a calling card to give to the women he was…

New Orleans Red Beans and Rice

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  Born in New Orleans in 1901, Louis Armstrong, considered to be the founding father of jazz, loved Red Beans and Rice. He adored this dish so much that he…

Jambalaya

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  The Holy Trinity, in culinary terms, is the trio of aromatics that is the foundation of flavor in many regional cuisines. New Orleans is no exception. Onions, bell peppers…