If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
Cookbooks: Chef Paul Prudhomme's Always Cooking!
Green Onion Salad Dressing
Potato Salad with Green Onion Salad Dressing
Louisiana Barbecue Sauce
Barbecue Baby Back Ribs
Avery Island Seafood Gratinee
Andouille and Egg Muffin Cups
A plateful of these on your breakfast table would be a terrific way to start the day! They have bread, andouille, and egg all in one. Or serve them as a light lunch. If you don’t have very small eggs, you can use several large ones, beat them together,
Albuquerque Burritos
In the early part of the nineteenth century, the practice of making tortillas with wheat flour spread from the northern Mexican state of Sonora to the American Southwest. These flour tortillas are traditionally filled with anything from refried beans to cheese to poultry or meat and are known as “burritos”, or little donkeys. We like to make ours with steak.
