We have been perfecting the art of tailgating ever since our college days. We're going to the next level on the grill with Sugar Cane Smoked Wings with Cane Row BBQ Sauce and Rosemary Ranch before making Kajun Kolaches with Hot Tails Smoked Sausage and Creole Honey Mustard. There's also a Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread and Chickory Chocolate Cookies for dessert.
Deep in the Louisiana Bayou where cast iron is king, we are making an entire Sunday night family dinner using one-pot cast-iron recipes. Our menu includes Sam's Shrimp and Corn Soup with Maque Choux Skillet Cornbread featuring sweet corn fresh from a nearby farm. Next, we’re melding Cajun cooking with German cuisine in Robert's Cove Potato Salad. Finally, Sam's family recipe for Cast Iron Cobbler with Louisiana Blackberries meets Cody's family's Sassy Sauce to create a sweet new Sunday dinner tradition.
We serve up a Quick and Big Easy Brunch on the farm using a few time-saving tips. We whip up Crawfish and Easy Oven Grits with Poached Eggs and Heirloom Rye Biscuits with Ponchatoula Strawberry Preserves — both with local stone-ground ingredients. Traditional rice dumpling Hot Calas with Cane Syrup are also on the menu and a little city is brought to the country with a New Orleans original coffee cocktail called Café Brulot.
We cater our three year old's playdate with some kid and adult friendly Cajun favorites. The menu includes purple-colored Natchitoches Beet Pies that are just as fun to look at as they are to eat. Cody whips up his favorite tangy Pimento Deviled Eggs using eggs harvested from his MawMaw Duke's hen house. Malley helps Sam make her Grandma's Mayhaw Thumbprint cookies with preserves from a local Louisiana berry. Finally, we shake things up with incredibly quick and simple Hometown Honey Pickles.
We grill up a hot meal inspired by memories from when we were dating — perfectly grilled Cajun Filet Marinated Beef Tenderloin, quick-and-easy Cajun Grilled Shrimp Skewers, Grilled Summer Squash with Chow Chow Chimichurri, and a Cajun pie called Tarte a la Bouillie topped with Grilled Apples and Honey for dessert.
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