
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
I first tried rice & gravy at the home of Ms Linda Armentor in New Orleans. It’s a traditional Cajun dish, with it’s roots in rural Southern Louisiana, using any kind of cheap meat that requires a slow braise but nowadays more often made with beef and served over that most ubiquitous Louisiana agricultural crop, rice. Ms Linda grew up in Crowley, Louisiana, and learned the recipe from her grandmother, who spoke Cajun French and would prepare rice’n’gravy with butter beans every Sunday.
Thankfully, Ms Linda was kind enough to share her heirloom recipe with me and I’m so very glad she did. Her version uses Chuck roast – a less expensive beef cut that comes from the shoulder of the steer and can be tough, but is wonderfully rich when cooked slowly and broken down. The real secret to this recipe is a rich, dark roux. Learn how to make one here.
Although the tradition is to serve this gravy over rice, heaping a generous amount into french bread with some tart green tomatoes and creole mustard makes for a heck of a debris poboy.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.