Emma Philippus won over the judges at the Southern Girls Cook-off Dec. 3 at Delgado Community College Culinary Arts kitchen, with her flavorful, pan-fried Brussels sprouts with tasso, bacon, ...

This appetizer was one of the first things I learned to make 25 years ago when I first got to Commander's Palace restaurant. It's sweet, sour, salty, peppery and a touch bitter all at the same time.

LITTLE ROCK, Ark. (KTHV) - Chef Felicia Willett, owner of Felicia Suzanne's in downtown Memphis, stopped by THV11 This Morning to cook something delicious for us. In two large sauté pans, divide the ...

Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to ...

Makes 12 servings. Recipe is from Commanders Palace. 6 small mirlitons, about 9 ounces each 3 tablespoons butter, divided 8 ounces tasso, diced (or substitute ham plus ½ teaspoon cayenne and 1½ ...

Chef Nunzio Scrodo from Driftwood Kitchen & Bar shares his recipe for Meatloaf with Tasso Ham Gravy, a dish described as "comforting and simple." Melt butter in a pot, add the tasso ham. Cook for 5 ...

1. Heat olive oil and garlic in a heavy saucepan over medium heat until garlic is fragrant. 2. Add spinach and stir until wilted. 3. Reduce heat to medium and stir in cream cheese, mozzarella and feta ...

Instructions: Preheat oven to 400 degrees. Place ¼ cup tasso on a parchment-lined cookie sheet. Crisp tasso in oven, about 10 minutes. Remove and set aside. Reduce oven to 350 degrees. Add butter to ...

Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light ...

Store bought works if you can find it, we take boneless pork shoulder and season it with our house spice blend - turmeric, ginger, chili powder, garlic, onion, smoked paprika - smoke it and dice it.

This appetizer was one of the first things I learned to make 25 years ago when I first got to Commander's Palace restaurant. It's sweet, sour, salty, peppery and a touch bitter all at the same time.

In a large pot, cover mirlitons with cold water. Season with salt and bring to a boil. Cook 1 hour or until when you pierce one with a paring knife you feel a little resistance. Drain. Let cool in ...