Creole Christmas! A Southern Inspired Holiday Livestream Cook Along
In South Texas, as well as in Louisiana, Creole food is a big component of our lives. For this holiday season I wanted to make you a different yet very fun new way to enjoy Christmas dinner our way. Join me to learn how to make some great classics like Oyster Dressing, to new takes on Classic French and Creole dishes like Coquilles St. Jacques and mushroom duxelles stuffed pork loin with Dianne sauce. --- ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Please don't hesitate to reach out to me with any questions you may have. Upon reserving your space, you will immediately receive a welcome note with the private links. (BE SURE TO CHECK YOUR SPAM FOLDER)
Oyster dressing (stuffing)
Avery typical Creole dish that is bursting with Umami and southern comfort. Think of it as your moms stuffing with a oyster and Herbsaint kick to it! The most delicious dressing you'll have even if you don't like oysters.
Coquilles St. Jacques (baked Scallops on the half shell)
Incredibly creamy, potato-y, cheesy, baked scallop dish that it's both light and stick to your ribs good! From my mothers table to yours, this is an instant classic.
Shrimp & sweet potato croquettes w Jalapeno white gravy
A fantastic version of a great southern classic with beautiful gulf shrimp, spiced sweet potatoes and a Lucious Jalapeno gravy to balance it all out.
Peppered Cranberry sauce
A fresh and pink peppercorn spiced version of the classic canned favorite
Local Heritage Pork loin stuffed with a mushroom duxelle, topped with the all time classic Dianne sauce.
Tender and beautifully cooked local pork tenderloin with the best local mushrooms around. Topped with the creamy, brandy and mushroom New Orleans classic, Dianne sauce.