If you like lemon flavor, you are in for a treat with this lemony sauce with a twist. It’s made with Meyer Lemons, a hybrid cross between a Eureka Lemon and a Mandarin orange. Combining the Meyer Lemon’s complex flavor with butter, garlic, white wine and fresh rosemary, produces a versatile sauce great on pork, chicken, fish or just about anything you can imagine. Pork Tenderloin is an ideal cut of meat for anything from a quick weeknight dinner to an elegant meal. Here we prepare it with a smoky citrus-y rub. When you add the Meyer Lemon sauce to the roasted tenderloin, watch out…it’s Sweet Daddy D’s no-angst recipe for Roasted Pork Tenderloin with Meyer Lemon Sauce! Continue reading “Making Roast Pork Tenderloin with Meyer Lemon Sauce”
Blame it all on Iberville
…if you ever had a Mardi Gras hangover or your feet hurt from walking the parade route, or you don’t know what to do with those mounds of Mardi Gras beads you have collected, or you simply have a severe bucket-list itch to experience Mardi Gras. Blame it on Iberville-that’s Pierre Le Moyne, Sieur d’Iberville. Continue reading “Mardi Gras Traditions”
Black-eyed Peas are a must for many on New Year’s Day, as they are said to bring good luck in the New Year. Whether or not that’s true, they will definitely bring you warmth and goodness anytime you cook them. A Louisiana and Southern tradition since the early days of our country, Black-eyed Peas are comfort food as rich in tradition as they are in flavor. Here is Sweet Daddy D’s simple, no-angst recipe for Black-eyed Peas, simmered in rich stock with Creole seasoning and Andouille Sausage. Serve this over rice for memorable and traditional New Year’s fare, but I bet you’ll end up wanting these year-round.