Fried Chicken Sandwiches with Slaw and Spicy Mayo


Slaw doesn’t go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.


Spicy Mayo and Slaw

  • 1 garlic clove, finely grated

  • 1/2 cup  jalapeño  mayonnaise

  • 1 tablespoon Louisiana-style hot pepper sauce

  • 1/2 small red onion, thinly sliced

  • 1 jalapeño, thinly sliced

  • 4 cups thinly sliced cabbage

  • 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

  • Fried Chicken and Assembly

  • 2 cups all-purpose flour

  • 1 tablespoon ground black pepper

  • 1/2 teaspoon kosher salt plus more

  • 1 cup buttermilk

  • 2 8-ounce skinless, boneless chicken breasts, halved crosswise

  • Peanut or vegetable oil (for frying)

  • 4 white sandwich rolls

  • 2 tablespoons unsalted butter, room temperature


Spicy Mayo and Slaw

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Apple Cinnamon Bread Pudding


  • One 12-ounce can evaporated milk
  • 12 ounces water
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 loaf of bread
  • 1/2 cup raisins
  • 1/2 cup apple, finely chopped
  • Topping:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1-2 tablespoons cornstarch
  • 1 teaspoon vanilla extract or lemon juice

Preheat oven to 350 F. In large bowl, mix milk, water and eggs together. Add sugar, vanilla, and cinnamon; mix together. Tear bread into small bite-sized pieces and add to milk mixture. The bread should soak up the majority of the milk, but leave some. (To test: lower spoon slowly into milk mixture. Liquid should slowly seep onto spoon). Add raisins and apples. Pour into 13 x 9 inch glass baking dish. Cook at 350F for 1 hour until golden brown. Cool slightly. To prepare topping, bring sugar and water to a boil. Mix cornstarch with a little water and then add to sugar water. Cook over medium heat until thickened, stirring constantly Pour topping over bread pudding. Serve warm.

Cajun Seafood Pie


  • One 9-inch deep pie shell

  • 2 tablespoons butter

  • 1/4 green bell pepper, chopped

  • 1/4 cup onion, chopped

  • One 3-ounce can mushroom pieces

  • 1/2 pound lump crab meat

  • 1/2 pound shrimp, boiled and peeled

  • 1 cup Cheddar cheese, grated, divided

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon Tabasco sauce

  • 1 egg, beaten

  • 1/2 cup mayonnaise

Preheat oven to 350F. Partially bake pie shell at 400F for 5-7 minutes. Melt butter in large skillet and saute green onions and mushrooms. Add crabmeat shrimp 3/4 cup Cheddar cheese, Parmesan, sauce egg and mayonnaise, stirring until moist. Drain off excess liquid if necessary. Spoon into pie shell an bake at 350F for 20 minutes. Add remaining Cheddar cheese. Bake for 10 minutes. Serve hot with fresh green salad.


Shrimp Fiesta

  • 3 cups shrimp, cleaned and deveined
  • 3 cup cooked rice
  • 1 can whole tomatoes
  • 2 tbs roux
  • 1 cup golden mushroom soup
  • 1/4 lb butter or margarine
  • 1 large onion
  • 1/4 cup bell pepper
  • 1 stick celery
  • 1/2 cup green onion
  • 1 tbs parsley

Saute onions, bell pepper and celery in roux and butter. Add tomatoes and 1 can of water cover and cook 20 minutes on low flame. Add mushroom soup, mix well. Add shrimp and green onions. Cook 6 minutes more. Add parsley and rice. Season to taste. Serve hot.



  • 1 tbsp. olive oil

  • 1/2 onion chopped (about 1 cup)

  • 2 cloves garlic, minced

  • 2 bell peppers, chopped

  • 2/3 c. corn (frozen and defrosted or canned)

  • 1 1/2 lb. shrimp, peeled and deveined

  • 1 tsp. Cajun seasoning

  • kosher salt

  • Freshly ground black pepper

  • 1 tbsp. lemon juice

  • 1 tbsp. chopped parsley


1.    In a large skillet, heat about ½ tablespoon olive oil over medium. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.

2.    Add remaining olive oil to the pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until no longer pink, about 1-2 minutes per side.

3.    Add vegetables and lemon juice and toss until combined. Garnish with chopped parsley.

Chicken Jambalaya

  • 1 chicken, cut up
  • 2/3 cup flour
  • 1 tbs chili powder
  • 1 tbs salt plus 1 tsp salt
  • 1/3 cup oil
  • 1 onion, chopped
  • 2/3 cup rice
  • 1 tsp garlic powder
  • 1 can whole tomatoes
  • 1/4 cup water
  • 1/4 tsp red pepper

In shallow dish mix together flour, chili powder and 1 tbs salt. Add chicken, dredge to coat. In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove chicken and drain. Remove all but 1 tablespoon oil. Add onion, rice, and garlic. Stir fry 4 minutes or until golden brown. Add tomatoes, water, red pepper and 1 tsp salt. Mix well. Heat until mixture boils. Return chicken to pot. Make sure mixture covers chicken. Cover and bake in 350F oven for 1 hour, until fork can be inserted in chicken with ease.


Easy Cajun Jambalaya



  • 1 tbsp. olive oil
  • 1 Onion, finely chopped
  • 2 bell peppers, chopped
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 6 oz. andouille sausage, sliced
  • 2 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 cups low-sodium chicken stock
  • 1 (15-oz.) can crushed tomatoes
  • 1 cup long grain rice
  • 2 tsp. Old Bay seasoning
  • 1 lb. shrimp, peeled and deveined
  • 2 green onions, thinly sliced


  1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.
  2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
  3. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
  4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
  5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.

Carrot Beignets


  • 2 cups mashed carrots

  • 1 cup sugar

  • 1 tbs baking powder

  • 1 tbs vanilla

  • Dash of salt

  • Flour (enough to make a soft dough)

Boil carrots till they are tender. Mix everything together. Drop by heaping teaspoonful into hot oil and fry until lightly brown. Serve it while it is still warm.

Makes about 1 -1/2 to 2 dozen

Avocado and Blue Crab Appetizer on toast

  • 1 loaf ficelle or thin French baguette

  • 3 tablespoons olive oil, plus 1/4 cup

  • 1 lemon, juiced

  • Salt and fresh ground black pepper

  • 1 yellow pepper, seeds removed and diced

  • 1 avocado, halved, pitted and flesh diced

  • 1 shallot, finely diced

  • 8 ounces lump crabmeat


Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.

Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

Frog Leg Sauce Piquante



  • 2 tablespoons canola oil

  • 4 pairs large frog legs

  • 2 tablespoons all-purpose flour

  • 1 cup diced onion

  • ¼ cup diced green bell pepper

  • ¼ cup diced celery

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • ¼ to ½ teaspoon cayenne pepper

  • 1 (28-ounce) can crushed tomatoes, with liquid

  • 2 cups seafood stock

  • 1 teaspoon hot sauce

  • ½ teaspoon dried thyme

  • 1 fresh bay leaf

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon fresh lemon juice

  • Hot cooked rice

  • Garnish: chopped fresh parsley


1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.

2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.

3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.

4. Add tomato, stock, ?hot sauce, thyme, and ?bay leaf. When mixture begins ?to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.

5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley.   YUM YUM