I felt like at least one thing had to be deep fried this evening, so I gave this a try. I read a lot of recipes about vegetables being deep fried and served with spiced mayonnaise. I figured this would be an opportunity to make my own aioli instead! I have been looking forward to…
Category: Starters
Rosemary and Parmesan Buttermilk Biscuits and Buttermilk Cornbread
I love biscuits. I force Nico to wake up early every Saturday to go to the farmers market for Blacksauce Kitchen biscuits. My rosemary bush is growing quite well and I had some Parmesan that needed grating, so these biscuits came to life. They last for a solid 3 days, I can’t guarantee more because…
Rabbit and Andouille Gumbo with Porcini Mushrooms
We went to Emeril Lagasse’s NOLA when we were in New Orleans, and we had an amazing meal. As an appetizer, we shared his Rabbit and Andouille Gumbo. It was amazing! I knew I wanted to make one for our dinner party. Gumbo is a soup type dish that is served over a bed of…
Crawfish Étouffée
We had this dish in New Orleans and it was delicious! I knew I wanted to make it for our dinner. For some reason, I didn’t process that I would need live crawfish to make it happen. The weekend before our dinner, I started googling where to get crawfish in Maryland and found a guy…
Chez Nous 