One of Bayona‘s most well known dishes is an amazing Smoked Duck “PBJ” sandwich. I’ve adapted the recipe from Susan Spicer’s Crescent City Cooking. In this appetizer I’ve encased smoked duck breast, wilted red onions and homemade cashew peanut butter in puff pastry packets and served it with a hot pepper jelly dipping sauce.
These slightly sweet, slightly spicy pecans are fantastic. They are from Susan Spicer‘s (owner and Executive Chef of Bayona in New Orleans) Crescent City Cooking.
New Orleans is well known as home of the cocktail and New Orleanians have created many unique contributions to the world of artisan (and not so artisan) mixology. This week the city is hosting Tales of the Cocktail, a week dedicated to the art of the cocktail. It features tastings, competitions and culinary events.
A King Cake is a New Orleans Mardi Gras tradition. Beginning at Twelfth Night (the Epiphany) and continuing on until Mardi Gras day, you find King Cakes everywhere in Louisiana. The tradition was said to have begun in pre-Christian days in Western Europe when the tribal people would choose a “sacred king” each year. At … Continue reading
I’ve been a fan of Chef Donald Link for some time. He’s from New Orleans and started working in restaurants at age 15 washing dishes. He worked his way up to cooking and then in 1993 moved to San Francisco to study at the California Culinary Academy and work in a number of Bay Area … Continue reading
My Luscious Temple 