Recipes
PA-PO'S BAKED BEANSPa-Po's Baked Beans are the perfect item for your summer Cookout! These savory beans would be great with ribs, BBQ chicken, or hamburgers and hotdogs. It can be found in the Junior League of Lafayette's third cookbook, Tell Me More. 8 slices bacon 1 large can pork and beans 1 medium diced onion ... more »
PASTA MACQUE CHOUX
Compliments of Chef Patrick Mould This pasta dish is made with a wealth of ingredients and is very rich. It can be served by itself or utilized as a base for panned chicken breast. Ingredients: 2 tablespoons butter 1/3 cup tasso ham 1/3 cup andouille or smoked sausage 1 cup cooked corn ... more »
PASTA PRIMAVERA
Compliments of Chef Patrick Mould One of the greatest culinary combinations known to man is heavy cream, Parmesan cheese and pasta. Exercise later! Ingredients: 2 tablespoons extra virgin olive oil 1 cup minced onion 1 tablespoon minced garlic 1 julienned medium bell pepper 1 cup sli ... more »
PAT'S CRAWFISH ETOUFFEE
Compliments of Chef Patrick Mould Crawfish consumption really gets into high gear during the Lenten season. Growing up in Crowley, Louisiana, which is surrounded by rice fields that converted to crawfish ponds during the off season, there was no shortage of the tasty crustacean. 1/4 pound butt ... more »
PAT'S SPICE BLEND
Compliments of Chef Patrick Mould Ingredients: 3/4 cup salt 1/4 cup cayenne pepper 2 tablespoons paprika 2 tablespoons granulated garlic 2 tablespoons granulated onion 1 tablespoon black pepper
PEAR GORGONZOLA, SWEET & SPICY PECAN SALAD WITH CANE SYRUP HERB VINAIGRETTE
Compliments of Chef Patrick Mould Ingredients: Sweet & Spicy Pecans 3 tablespoons unsalted butter, melted 1 tablespoon minced garlic 2 tablespoons brown sugar 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon chili powder 1/2 teaspoon salt 3 cups pecan halves Salad: 2 large ... more »
PECAN CRUSTED CATFISH TOPPED WITH SPICY LEMON BEURRE BLANC
Compliments of Chef Patrick Mould By coating the catfish in the pecans you achieve a crunch nutty exterior that is a unique change from the more traditional coating of flour or breadcrumbs. The spicy lemon butter sauce is a nice compliment to the fish. Ingredients: Coating: 1 egg 1/2 c ... more »
PECAN PRALINES
Compliments of Chef Patrick Mould Pralines is among the most popular of Louisiana confections, no holiday meal would be complete without pralines. Ingredients: 1 one-half cups white sugar 1 one-half cups brown sugar 2 sticks butter 3 tablespoons cane syrup 1 cup evaporated milk 2 t ... more »
PORK & EGGPLANT RICE DRESSING
Compliments of Chef Patrick Mould When smothering down the eggplant like we are doing in this dish, it is not necessary to salt the eggplant prior to cooking. Ingredients: 1 pound raw pork sausage 1 & 1/2 cups chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 1 tablespoo ... more »
PRALINE CHEESECAKE WITH PRALINE SAUCE
Compliments of Chef Patrick Mould The cheesecake recipe is pretty much a basic cheesecake recipe what makes it so special is the praline sauce I use as a topping. It is so good you be tempted to eat it, by itself. Ingredients: Graham Cracker Crust: 1 cup graham cracker crumbs one quarte ... more »