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Potstickers in Creamy Curry 1 tablespoon butter or coconut oil1 small onion, finely chopped2 cloves garlic, minced1 pack...
10/10/2026

Potstickers in Creamy Curry

1 tablespoon butter or coconut oil
1 small onion, finely chopped
2 cloves garlic, minced

1 package (about 20–25) frozen or homemade potstickers (pork, chicken, shrimp, or veggie)

2 tablespoons sesame oil or olive oil

Cooking spray

For the Creamy Curry Sauce:

1 tablespoon ginger, grated

2 tablespoons red curry paste (or adjust for heat preference)

1 can (13.5 oz) coconut milk

1 tablespoon soy sauce

1 tablespoon brown sugar or honey

Juice of ½ lime

Salt, to taste

Optional Garnishes:

Fresh cilantro

Thinly sliced green onions

Toasted sesame seeds

Crushed red pepper flakes

🔥 Instructions

Bake the Potstickers:

Preheat oven to 400°F (200°C).

Arrange potstickers on a parchment-lined baking sheet. Brush lightly with sesame oil or spray with cooking spray.

Bake for 18–20 minutes, flipping halfway through, until crisp and golden.

Make the Curry Sauce:

In a large skillet, heat butter or coconut oil over medium heat.

Add onion, garlic, and ginger. Sauté until fragrant and translucent, about 3 minutes.

Stir in red curry paste and cook for 1 minute to deepen the flavor.

Pour in coconut milk, soy sauce, and brown sugar. Stir and simmer for 5–7 minutes until slightly thickened.

Squeeze in lime juice and adjust seasoning to taste.

Combine & Serve:

Add baked potstickers to the skillet or serve them on a plate topped generously with the warm curry sauce.

Garnish with cilantro, green onions, sesame seeds, or chili flakes.

💡 Tips & Variations

Try pan-frying the potstickers before baking for an even crispier texture.

Add vegetables like spinach, snap peas, or bell peppers to the curry for extra nutrition.

Use green or yellow curry paste for a milder version.

Serve over steamed rice or noodles for a heartier meal.

At the turn of the 20th century, a French playwright named Victorien Sardou came through a French Quarter kitchen for di...
10/04/2026

At the turn of the 20th century, a French playwright named Victorien Sardou came through a French Quarter kitchen for dinner, and by the time he left, the chefs had built an entirely new dish in his honor rather than just naming something already on the menu after him.

Eggs Sardou skips the English muffin and Canadian bacon that eggs benedict leans on and builds its base out of two things New Orleans kitchens already had plenty of: artichoke bottoms and creamed spinach, finished with poached eggs and a blanket of hollandaise. It is richer, greener, and a little more stubborn than its cousin, which feels about right for a city that rarely does anything the easy way.

More than a hundred years later, it still shows up on white tablecloth brunch tables across the city most Sunday mornings, ordered by people who grew up watching their grandparents order the exact same plate. Some dishes get reinvented every decade. This one just keeps showing up exactly as it was built, hollandaise and all.

What's the one brunch dish you always order without even looking at the rest of the menu? 🥂




Yes or No? Grilled Shrimp Bowl with Avocado Corn Salsa & CremaIngredients:For the Shrimp:- 1 lb shrimp (peeled & deveine...
09/30/2026

Yes or No?

Grilled Shrimp Bowl with
Avocado Corn Salsa & Crema

Ingredients:

For the Shrimp:
- 1 lb shrimp (peeled & deveined)
- 1 tbsp olive oil
- 1 tsp garlic
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Salt & pepper, to taste

For the Avocado Corn Salsa:
- 1 cup corn kernels
- 1 ripe avocado, diced
- 1 small red bell pepper (or red onion), diced
- Juice of 1 lime
- ¼ cup chopped cilantro
- Salt & pepper, to taste

For the Crema
- ½ cup Sour Cream
- 1 tbsp lime juice
- 1 tsp honey (optional)
- 1 small garlic clove, minced
- Salt & pepper, to taste

1. Prep & Grill Shrimp:
Toss the shrimp with olive oil, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
Grill until pink and slightly charred.

2. Make the Salsa:
In a bowl, combine corn, avocado, red bell pepper (or red onion), lime juice, cilantro, salt, and pepper.

3. Whisk the Crema
Mix sour cream, lime juice, honey, minced garlic, salt, and pepper until smooth.

4. Assemble Your Bowl:
Layer your favorite base (rice, quinoa, or salad) with grilled shrimp, top with avocado corn salsa, and drizzle the crema over the top

Street Corn PoppersDemo #1- Saturday October 3rd, 11a.m.New Orleans Botanical GardenFor the LSU AgCenter Fall Garden Sh...
09/25/2026

Street Corn Poppers
Demo #1- Saturday October 3rd, 11a.m.
New Orleans Botanical Garden
For the LSU AgCenter Fall Garden Show

Today I made Chicken Tikka Masala. One of my favorite comfort foods Comment if you want the recipe.
09/24/2026

Today I made Chicken Tikka Masala. One of my favorite comfort foods
Comment if you want the recipe.

This is one of the best soups you will ever put in your mouth. Let me know how it turns out French Onion Short Rib Soup...
09/22/2026

This is one of the best soups you will ever put in your mouth.
Let me know how it turns out

French Onion Short Rib Soup with Gruyère Toast


INGREDIENTS:

- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- Black pepper, to taste
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- Red chili flakes, to taste
- 6-8 cups low sodium chicken broth
- 1/2 cup tamari or low-sodium soy sauce
- 4 pounds bone-in beef short ribs
- 2 bay leaves
- 1 star anise (optional)
- 2 cups baby carrots
- 6 slices French bread
- 2 cups shredded Gruyère cheese





INSTRUCTIONS:



1. Preheat your oven to 325°F (165°C).


2. In a large oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for about 10 minutes until they begin to soften and lightly caramelize. Season with black pepper.


3. Stir in the shallots, garlic, fresh thyme, sage, and a pinch of red chili flakes.


4. Add the bone-in short ribs to the pot. Pour in 6 cups of chicken broth, then add the tamari, bay leaves, and star anise (if using).


5. Cover the Dutch oven and transfer it to the oven. Roast for 2 1/2 to 3 hours, until the short ribs are tender and falling off the bone.


6. Add the baby carrots to the pot during the last 1-2 hours of cooking.


7. Remove the Dutch oven from the oven. Discard the bay leaves and star anise, and remove the bones from the short ribs. Lightly shred the meat and return the pot to low heat on the stove. Taste the soup and adjust the seasoning with salt if necessary.


8. Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until they are dry and slightly crisp.


9. Switch the oven to broil, top each slice with shredded Gruyère, and broil for 2-3 minutes until the cheese is bubbly and golden.


10. Ladle the rich, savory short rib soup into bowls. Top each serving with a slice of cheesy toast. Garnish with black pepper and fresh thyme.

Guess how much my private jet catering order cost the client?
09/08/2026

Guess how much my private jet catering order cost the client?

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