Recipes: Burgers, drumsticks with a Creole twist, plenty of bacon
Chef Gaye, of Tony Chachere’s, is cooking up game day goodies with plenty of bacon and Creole seasoning. Perfect for entertaining, these spicy bacon chicken drumsticks are grilled, then served with Tony Chachere’s ranch salad dressing. The burgers, marinated with Tony Chachere’s burger marinade and seasoned with the bold Creole seasoning, pairs nicely with sharp cheddar cheese and a slice of bacon. Cheddar stuffed bacon wrapped burgersIngredients:3 pounds ground beef1 cup Tony Chachere’s burger marinade2 tablespoons Tony Chachere’s bold Creole seasoning8 ounces sharp cheddar cheese, cut into slices1 pound baconToothpicksDirections:Preheat grill. In a bowl, combine ground beef, burger marinade and 2 tablespoons of bold Creole seasoning.
What’s a Cajun cake?? Crazy, tasty creation for Mardi Gras
Created by Rhonda Hollon, owner of Cakes Couture, the Cajun cake is more of a bread. You can order yours for $40 from Cakes Couture in New Braunfels or watch the video above to learn how to make it. Of course, the traditional Mardi Gras cake is the king cake. Hollon shares how to make your own king cake at home (it’s easier than you think) in the video below. Related:- DIY Mardi Gras gear- Where to find beignets around San AntonioAd- King cake + French toast all in one
San Antonio’s New Orleans-inspired Cookhouse switching to Cambodian noodle house concept
click to enlarge Courtesy Golden Wat Noodle HouseGolden Wat Noodle House is Susan Sypesteyn’s love story to the psychedelic rock of 1960s Cambodia, vintage embroidered textiles and the special heritage of Khmer culture and cuisine. After six years of bringing New Orleans-inspired cuisine to the Alamo City, Cookhouse Chef Pieter Sypesteyn and his wife and business partner Susan will transition the eatery into Golden Wat Noodle House, a Cambodian concept they debuted this summer The duo used Cookhouse as a pop-up kitchen space to introduce Golden Wat, which is Susan's culinary love letter to the dishes of her upbringing. And when the Cajun- and Creole-focused Cookhouse reopened this fall, Cambodian-influenced dishes appeared on its menu.“We’ve grown a lot over these last six years, and the direction for our company and team has diversified,” the Sypesteyns said in a release. “Deciding to transition Cookhouse to Golden Wat has been bittersweet, but we have outgrown our original dream and are looking forward to exploring the new opportunities ahead.”Cookhouse’s last dinner service is planned for December 31. Sypesteyn will craft a three-course prix fixe menu featuring past and present favorites that will culminate in a champagne toast.Tickets for the end-of-service dinner will go on sale this week.sacurrent.com