Monthly Archives: May 2008

Strawberry-Glazed Boudin-Stuffed Cornish Hens

Posted on May 31, 2008 by John Herring

Every April, the fine folks of Ponchatoula, Louisiana put on a strawberry festival. But it’s not just any strawberry festival, because the strawberry is Louisiana’s state fruit, and Ponchatoula is the Strawberry Capital of the World. There are beauty pageants, … Continue reading →

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Strawberry Corn Muffins

Posted on May 27, 2008 by John Herring

The farmers’ markets are really blooming and this past weekend, strawberries were the highlight of many of them. The market around the corner from my house was red red red with the gorgeous little berries, and fans were scooping them … Continue reading →

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Chilled Fennel Soup with Roasted Pepper Sorbet

Posted on May 23, 2008 by John Herring

All right, here’s another take on the cold soup with a scoop of sorbet in it. This one combines the subtle silky sweetness of fennel with the sharp tanginess of a roasted pepper. Yellow or orange peppers are best for … Continue reading →

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Roasted Pepper Mashed Potatoes

Posted on May 19, 2008 by John Herring

When you’re a having a nice piece of meat for dinner, mashed potatoes are a perfect accompaniment, especially with a hot splash of dreamy gravy. But what about when you’re grilling, and don’t have the drippings to make a gravy? … Continue reading →

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Hot-Smoked Garlic-Studded Pork Loin

Posted on May 15, 2008 by John Herring

Another gift from the noble pig, the loin is an imposing piece of meat that does very well on the grill if you put the loin on the side with the burner(s) off (or the side with no charcoal) and … Continue reading →

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Bourbon Street Pralines

Posted on May 11, 2008 by John Herring

Pralines are a delectable piece of New Orleans culinary history, and there are about as many recipes for them as there are ways for a New Orleans native to smile. And smile you will, when you get a bite of … Continue reading →

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Roasted Tomato Pasta Salad

Posted on May 6, 2008 by John Herring

This may be a little different from some pasta salads you’ve had in the past, but give it a try, and I’m sure you’ll be happy with the result. It’s really a cross between a hot pasta dish and a … Continue reading →

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Tabbouleh

Posted on May 2, 2008 by John Herring

The mercury climbed into the 80s today, and I found myself craving a light but nutritious salad. Tabbouleh, an Arabic dish that is perfect for a hot day, is a sort-of salad that uses bulghur as a base. Bulghur is … Continue reading →

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