In South Louisiana, we know specialty meats. From chaudin to turduckens, there’s no meat we can’t stuff, cure, smoke or marinate. One such meat that often gets overlooked in the specialty meat arena is tasso. Tasso, also known as Cajun ham, has a unique...
We don’t know about you, but we LOVE our pressure cooker. Sure, it’s no replacement for the low-and-slow cooking we grew up with, but for those times when you’re in a pinch, pressure cookers offer some serious dinner-time magic. One of our favorite go-to recipes for...
When buying, preparing and cooking meat, it can be easy to fall into the same old song and dance. While there’s nothing wrong with eating what’s familiar to you, knowing the different cuts of meat and what they’re best used for can help expand your cooking options...
A Cajun rice and gravy is a staple in the world of Acadian cuisine, and once you cook your own you’ll understand why. The secret to any good rice and gravy recipe is to use fatty cuts of meat like chuck roast, short rib, neck chops and 7-steak – the fatter the...
If you’ve been following our blog, you’ve probably heard us talk about air fryers before. We love them, because, like any self-respecting southerner, we love fried food! Air Fryers are great because they present a healthier alternative to traditional deep-frying while...
