- speckled butter beans
- salted caramel gelato
- finocchio sausages
- sheep’s milk feta cheese
- fresh cracklings
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Bouillie 
fried cat fish…white beans..sausage corn bread..grilled green onions!!
I haven’t had any sausage corn bread since the weather got hot. Waiting for cool weather to make a skillet-full. Guess I’ll be waiting a while longer.
Cerignola olives
Peach smoothies for breakfast
English cucumbers
Pineapple popsicles
Aviation gin
I need to sample Aviation gin….
steamed asparagus, creme brulee, a good marinated salad, soft shell crabs. That would be my idea of heaven.
How do you like your soft shelled crabs?
Fried from Politzs but won’t be heading to Thibodeaux anymore. I need to learn to cook them.
Juban’s in BR used to have an excellent fried softshell, but I haven’t had it in years.
fresh, raw oysters, dockside
tomatoes off the vine, warm from the sun
roasted carrots
bowl-full-o-raspberries
homemade cinnamon ice cream
honey on a Ritz cracker
Can’t argue with an oyster fresh from the water. You can keep the roasted carrots all to yourself, though!
Posted mine back at the ranch: http://nojuju.blogspot.com/2010/09/5-delicious-things.html
* perfectly cooked lemonfish
* fresh half sour pickles
* nectar soda with vanilla ice cream
* fresh octopus grilled with olive oil, lemon and salt/pepper
* double fried shoestring fries at Flamin Burgers- crunchy
Yes indeed on those Flamin’ Burger shoestring fries…
Crackly skin from roasted duck
Freshly picked baby arugula
Goat gouda
Oil cured black olives
Lemon pound cake
Oxtail stew
Cuban black beans & rice
Why is it so hard to find fresh arugula? It’s all over Italian markets; here in the US, it’s usually too big/old and too beat up.
I wonder the same thing! I need tiny, fresh arugula!
It’s available somewhere (wholesale, I guess), because Slice pizzeria makes a perfectly nice baby arugula salad w/lemon vinagrette & parmesan. But I sure can’t find similar-quality arugula in any stores ’round here.
But arugula is pretty easy to grow in the springtime or fall . I just scatter the seeds (even in my flower bed). It likes warm weather, but dies back when the temperatures get too high. Often it re-seeds itself and comes up again later.
I’ve never tried to grow it; maybe I’ll scatter some seeds in my fall garden.
* Steel cut oats or Cous cous with hot milk
* Maple syrup – condensed milk-honey – heavy molasses
* Fresh picked Louisiana Blackberries, Raspberries, Blueberries and Strawberries
* Slow cooked homemade cheese grits with fresh thyme, tarragon, Parsely, dill and rose petals
* Blackened sweetbreads and softshelled crawfish with Charon sauce
* Fresh Grilled Trout with Steamed Rice
* Hot Calas!
I’m with you on the cheese grits, but rose petals? My roses are too “medicated” to be considered a food item. Damn that black-spot fungus….
I use my own home grown organically grown Natchitoches Noisette rose petals, or Double Delight if I want more rose aroma.. You just have to pick them early in the morning and they are best if they are juts starting to bloom for the best aroma.
They are fantastic chopped and baked into biscuits and served with Mayhaw jelly.