© 2012 Frank. All rights reserved.
“As family, friends, some readers of my blog and anyone within earshot for Baton Rouge’s Ryan Airport are aware, I was supposed to travel to Mexico this week. My destination was Oaxaca, considered by many to be the birthplace … Continue reading
© 2012 Frank. All rights reserved.
In all the recent dustup over food trucks in Baton Rouge, it might be easy to forget what a great sense of community they are able to generate. A local councilman (and brick and mortar restaurant owner who has … Continue reading
© 2012 Frank. All rights reserved.
“Eggs are the sort of thing that everyone knows how to cook and generally has strong opinions on. There are tricks for making your scrambled eggs fluffy, incantations to say over your frittata and secrets for getting them to … Continue reading
© 2012 Frank. All rights reserved.
My mother says I have been overtaken by a “cooking frenzy.” This is, in large measure, true. I have not had a lot to photograph lately and cooking, for me anyway, is very therapeutic. So, even though I spent … Continue reading
© 2012 Frank. All rights reserved.
Crawfish and Roasted Butternut Squash Soufflé 2 Large Butternut Squash 1lb Crawfish Tails 1 Yellow Onion, Chopped 1 Golden Bell Pepper, Chopped 1 Red Bell Pepper, Chopped 2 tbsp Garlic, minced 2 tbsp Ginger, minced 1 tsp Dry, Spicy Mustard … Continue reading
© 2012 Frank. All rights reserved.
Pinto Bean and Venison Chili w/ Vegan Alternative 1lb Dried Pinto Beans, cleaned and soaked overnight 1lb Ground Venison (Venison/Pork Mix is fine) 2 Large Yellow Onions, medium dice 3 Garlic Cloves, minced 4 Medium, Roasted Hatch Peppers with the … Continue reading
© 2012 Frank. All rights reserved.
Originally, this weeks post for Country Roads’ Good Feast blog was going to be about my love of vintage Pyrex. But, with crawfish season just around the corner, they decided to run my recipe and pictures of a dish I … Continue reading
© 2012 Frank. All rights reserved.
“Pyrex has a place in almost every kitchen. They manufacture the hardened, high-temperature resistant glass that comprises a lot of measuring cups. But Pyrex might not have a place in everyone’s heart. For decades Pyrex also made a wide … Continue reading
© 2012 Frank. All rights reserved.
I don’t miss much about the Louisiana summer. But, I do miss hot weekend days on the porch drinking gin and tonics, talking with the neighbors and reading. My friend Luca has been expressing interest in a print of … Continue reading
© 2011 Frank. All rights reserved.
“This same Abita-sponsored competition brought us Andygator about a decade ago. Now a home brewer in Zachary and his very Louisiana take on Russian Imperial Stout has been given the nod to be the newest Abita Select product. Stouts … Continue reading
© 2011 Frank. All rights reserved.
“You don’t have to look very far in south Louisiana to find a good place to eat fried seafood, but the list of places that do it really well is fairly short. To this list I would add Kevin’s Cajun … Continue reading
© Frank McMains
“Now there is iced-coffee and then there is iced-coffee. One approach is to take the familiar, piping hot article and pour it over ice. I suppose this works in a pinch but slow-brewed iced-coffee from a simple contraption like … Continue reading